PESTO CREAM SAUCE

1 cup of heavy cream

3 tablespoon of unsalted butter

1 cup of pesto sauce

3/4 cup of shredded parmesan

Salt and pepper to taste

1/2 cup of water - optional if you like a thinner sauce

Heat together on stove top or in crock pot.

EASY TURKEY GRAVY

Yields: 7 cups

5 cups turkey stock with pan drippings, fat skimmed off

1 (10.75 ounce) can condensed cream of chicken soup

1 teaspoon poultry seasoning

1/2 teaspoon black pepper

1 teaspoon seasoned salt

1/4 teaspoon garlic powder

1/3 cup butter

1/3 cup all-purpose flour

1. Make a roux with the butter and flour. Add the stock and bring to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. If you have a gravy starter packet that came with your turkey, pour it in now. 

2. Reduce heat to low, and let simmer.

3. If needed thin with milk.

FETTUCCINI WITH ALFREDO SAUCE

1 pint heavy cream (16oz.)

1 stick (1/2 cup) butter

4oz cream cheese

1 teaspoon garlic powder

salt and pepper, to taste

1 cup fresh Parmesan cheese

1lb. cooked pasta

In a saucepan on medium heat, combine everything except parmesan. Simmer this until all is melted and mixed well. Add the Parmesan. Simmer this for 15-20 minutes on medium-low heat, just until it thickens enough to coat a spoon.

Mix together with cooked pasta.

It's great with grilled chicken or broccoli, too.

IT’S A 10 ENCHILADA SAUCE

2 Tablespoons butter or extra virgin olive oil

2 Tablespoons flour

3 Tablespoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon cumin

1/4 teaspoon salt (if using boxed broth taste first before adding)

2 cups chicken broth

1. Heat the oil in a small saucepan over med/low heat. Add the flour and whisk for approx. 1 minute

2. Add all the spices and stir.

3. Gradually and slowly add the broth, whisking to prevent any lumps.

4. Simmer, stirring occasionally, for 15 minutes or until enchilada sauce thickens.

5. Use immediately or store in an airtight container in the fridge.

ANSELMO AWESOME PASTA SAUCE

2 #10 Cans Tomato Sauce (25cups/13lb. 4oz.)

4 Cups Fresh Chopped Onion

2 TBL Minced Garlic

5 lbs. browned hamburger

2 TBL Dried Basil

4 tsp Dried Oregano

2 TBL Salt (I always half this.  You can add more at the end if needed)

Simmer 8 hours

*I have halved this recipe and cooked it in a crock pot and it worked well!

CRANBERRY SAUCE

12 ounces cranberries

1 cup white sugar (can use 1 cup stevia)

1 cup orange juice

1 cinnamon stick

1 small pinch of clove

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the rest of ingredients and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools. You may want to halve this recipe unless you have a lot of cranberry sauce eaters.

PESTO SAUCE

3 cups fresh basil

1.5 cups chopped walnuts, pine nuts or almonds

3-4 cloves garlic peeled

¼ cup parmesan

¾ cup olive oil

1.5 TBL lemon juice

S&P to taste

Grind up the garlic in blender or food processor then add everything but olive oil. Blend well. While blending, slowly drizzle in olive oil to desired consistency.

Freeze in ice cube trays.

SINGLE SERVING HOT FUDGE

3.5 oz can sweet condensed milk (found on Mexican food isle in 6 packs)

2 TBL semi-sweet or dark chocolate chips

1 TBL butter

Microwave in 45 second intervals.

AMY MORRIS' HOT FUDGE

1 can sweet condensed milk

4 semi sweet bake squares

2 TBL butter

Melt together.  Remove from heat and add 1 tsp vanilla.

CHUY'S SALSA

3 oz fresh Serrano peppers (about ½ cup, stemmed & chopped)

½ cup cilantro leaf (1 oz)

1 cup onion, peeled and chopped (8 oz.)

1/3 cup fresh lime juice (2-3 limes)

1 tsp salt, or to taste

1 tsp garlic powder

2  lbs tomatoes, cores removed and coarsely chopped, (roma is best)

Pulse in food processor the serranos, cilantro, onion, lime juice, salt & garlic powder for 5 seconds.  Add tomatoes until desired consistency.  Should be a bit chunky.