This is for any sauce, chip dip, preserves/jelly, spread, or Dry Mix recipes. Please add your favorites!

2 tablespoons olive oil
1 cup onions, chopped
1/2 cup red onions, chopped
3 green onions, chopped
1/4 cup worcestershire sauce
1 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper, coarse-ground
sliced red onion rings (optional - for garnish)

In large teflon type skillet, over medium heat, heat oil. Add onions, red onion, and green onions. Cook 10-12 minutes, stirring occasionally until softened. Reduce heat if onions start to brown. Stir in worcestershire sauce. Cook until evaporated, about 4 minutes. Remove from heat, cool completely. Combine sour cream, mayo, garlic powder, salt and pepper. Stir into cooled onion mixture. Cover and refrigerate up to 2 days.

Good for an ice cream topping:

1 cup water
2 cups sugar
1 cup sifted unsweetened cocoa powder
1/2 cup creamy peanut butter
1 1/2 teaspoons vanilla

In a medium saucepan over medium heat, bring 1 cup water to a boil. Whisk in cocoa powder and sugar; cook whisking constantly until the mixture forms bubbles around the edges of the pan. Simmer until sauce thickens slighty, stirring constantly (this should take about 3-4 minutes). Reduce heat to low and whisk in peanut butter; simmer until sauce thickens and is smooth (another 3 minutes longer). Remove from heat and add in vanilla; cool slightly.
If not using immediately, cool completely and transfer to a glass bowl, cover and refrigerate. Just rewarm slightly before using and use like hot fudge topping.

3 tablespoons butter
3 tablespoons flour
1 cup milk
1/2 lb Velveeta cheese (or similar)
1 teaspoon paprika
1/2 cup fine chopped onions

Cook butter, onion and flour together. Add milk, cook until thickened. Add cheese and paprika. Simmer until cheese melts. Serve over steamed vegetables.

This makes a good holiday gift!

2 (20 ounce) packages frozen whole strawberries
1 lb fresh cranberries or frozen cranberries
5 lbs sugar
2 (3 ounce) envelopes liquid fruit pectin

Grind strawberries and cranberries in a blender; place in a large kettle. Add sugar. Bring to a full rolling boil; boil for 1 minute. Stir in pectin; reutrn to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. Cool for 5 minutes, skim off foam. Immediately pour into hot jars, leaving 1/4 inch headspace. Adjust caps. Process for 15 minutes in a boiling water bath.

1 tablespoon olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon basil
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon italian seasoning
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon rosemary
salt & pepper

Rub meat with olive oil. Combine all herbs and rub into the Chicken or Pork.

1 can sweetened condensed milk
2 teaspoons turmeric
1/4 cup dry mustard
1/3 cup vinegar

Mix very well, then put in the refrigerator.

1 3/4 cups hot water
1 (6 ounce) can tomato paste
1 (1 1/4 ounce) package taco seasoning mix

Simply mix the ingredients together...instant enchilada sauce!

4 large tomatoes, diced or 29 ounces tomato puree
1/4 cup olive oil
4 garlic cloves, minced
1/3 cup fresh basil, minced
1/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes

Heat oil in large pan, add garlic and cook until tender. Add tomatoes and cook until heated. Add Basil, salt, pepper and red pepper, stir well. Add to blender and mix until smooth. Store in the refrigerator or freeze.

This is great for apples or other fruit that is easily dipped.

1 container soft cream cheese
1 small jar marshmallow cream


Mix together until smooth, refrigerate.

Fast, and people love it!