Whiskey Maple Cream Sauce

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 12

Ingredients

■1-½ cup Heavy Cream
■5 Tablespoons Pure Maple Syrup
■3 Tablespoons Light Corn Syrup
■1 Tablespoon Whiskey (can Add More If Desired)

Preparation Instructions

Combine cream, maple syrup, and corn syrup in a saucepan and stir to combine. Cook over medium-low to medium heat, stirring constantly, for 15 minutes or until sauce is reduced and thick (sauce should bubble slightly as it’s cooking.)

When sauce is thick, remove from heat and stir in whiskey. Return to heat for a couple of minutes, stirring constantly.

Pour into a container and refrigerate until completely chilled. Stir before serving.

Drizzle over pies!

http://thepioneerwoman.com/cooking/2010/11/whiskey-maple-cream-sauce/

Hard Sauce

Prep Time 5 Minutes
Cook Time
Servings 8
Difficulty Easy

Ingredients

■1 stick (1/2 Cup) Softened (not Room Temperature) Butter
■1-½ cup Powdered Sugar
■2 Tablespoons Whiskey (more Or Less To Taste)

Preparation Instructions

Beat butter in mixer with paddle attachment until fluffy. Add powdered sugar gradually until incorporated, scraping sides of the bowl twice during the process. Add whiskey and beat again, scraping the bowl to make sure everything gets mixed together.

Spoon into a bowl and serve, or keep in the fridge (it will last for days covered in plastic wrap) until you need it. NOTE: The hard sauce will harden in the fridge, so be sure to remove it at least a couple of hours before you want to serve. Hard sauce should be smooth and easily spooned onto desserts.

Serve on warm pie. Yum!

Cranberry-Pomegranate Sauce

Prep Time 2 Minutes
Cook Time 15 Minutes
Servings 12
Difficulty Easy

Ingredients

■1 bag (about 12 To 16 Oz) Fresh Cranberries
■16 ounces, fluid Pomegranate Juice
■¾ cups Sugar, More Or Less To Taste

Preparation Instructions

Combine all ingredients in a medium saucepan and cook over medium-low heat for 20 minutes, stirring occasionally to prevent burning. Mixture will thicken as it cooks, and will thicken more as it cools.

Cool in a jar or bowl in the fridge. Serve with Thanksgiving turkey.

http://thepioneerwoman.com/cooking/2010/11/cranberry-pomegranate-sauce/

Grilled Ribeye Steak with Onion-Blue Cheese Sauce

2 ribeye steaks
2 tablespoons butter
Salt
Pepper
4 tablespoons butter
1 very large yellow onion
3/4 to 1 cup heavy cream
1/2 cup crumbled blue cheese

Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.

Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce. Faint.

Repeat as often as needed.

http://thepioneerwoman.com/cooking/2009/09/grilled-ribeye-steak-with-onion-blue-cheese-sauce/

Ryan’s Bolognese

1 1/2 cups grated carrots
1 large red onion, diced
1/2 cup olive oil
2 pounds ground beef
2 tablespoons dried oregano flakes
2 tablespoons dried basil flakes
1 6-ounce can tomato paste
5 cloves garlic, minced
1 to 2 cups red wine
2 tablespoons Worcestershire
salt
pepper
2 28-ounce cans whole tomatoes
1 cup milk
Fresh Parmesan cheese

Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots and onions and cook for a few minutes.
Make a well in the center of the mixture, then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.
Throw in oregano and basil. Use fresh if you have it; if you don’t, it’s fine.
When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat.
Add garlic and stir to combine.
Make a well in the center of the mixture and add red wine. Stir together.
Add Worcestershire and stir.
Add canned tomatoes.
Finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours—however long you need.

Serve with pasta and a generous sprinkling of Parmesan cheese.

Scrumptious!

http://thepioneerwoman.com/cooking/2009/05/ryans-bolognese-sauce/

BBQ Meatballs - Comfort Food to the Max

Meatballs
1 1/2 pounds ground beef
3/4 cup oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoon salt
plenty of ground black pepper

Sauce
1 cup ketchup
2 tablespoons sugar
3 tablespoons vinegar
2 tablespoons Worcestershire
4 to 6 tablespoons onion
Dash of Tabasco

Preheat oven to 350 degrees.
Combine all meatball ingredients.
Roll into medium-small balls and place on a cookie sheet.
Place sheet in freezer for five minutes.
Remove from freezer and immediately dredge in unseasoned flour.
Brown meatballs in canola oil until just brown.
Place into a baking dish.

Combine all sauce ingredients.
Pour over meatballs and bake at 350 degrees for 45 minutes.
Serve with egg noodles, mashed potatoes, or crusty french bread.

Enjoy!

http://thepioneerwoman.com/cooking/2009/03/bbq-meatballs-comfort-food-to-the-max/

Pasta with Roasted Red Pepper Sauce

3 red bell peppers
2 tablespoons pine nuts (optional)
1/2 medium onion, finely diced
3 cloves garlic, minced
1/2 cup heavy cream
Flat leaf parsley, finely minced
Fresh Parmesan, shaved or grated
1/2 to 1 pound pasta: orecchiette, penne, fusilli, etc.

Roast red peppers, then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.
Lightly toast pine nuts in a skillet. Set aside.
Puree peppers with pine nuts. Set aside.
Cook pasta according to package directions.
In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.
Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, then stir together.
Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.
Give thanks for Italy.
Repeat as necessary.

http://thepioneerwoman.com/cooking/2009/03/pasta-with-roasted-red-pepper-sauce-groan/

Pasta alla Marlboro Man

2 tablespoons olive oil
2 pounds ground beef
1/2 large onion, diced
2 cloves garlic, minced
Salt to taste
Freshly ground black pepper to taste
1 generous teaspoon ground thyme
3 14-ounce cans whole tomatoes
1/4 cup freshly grated Parmesan cheese, plus more for sprinkling
1 1/2 to 2 pounds rigatoni

Heat olive oil in large skillet or pot over medium-low heat. Add onion and cook a couple of minutes, until starting to turn translucent. Add garlic and stir, cooking 1 minute, making sure not to brown the garlic.
Add ground beef and cook until brown. Drain most of excess fat.
Add salt, pepper, and ground thyme. Stir to combine.
Dump in canned tomatoes with their juice. Stir, reduce heat to low, and cover pot. Cook for 30 minutes, stirring a couple of times.
Uncover the pot and cook an additional 30 minutes.
Cook rigatoni according to package directions—don’t overcook! Drain and place individual portions into bowls.Stir in 1/4 to 1/2 cup grated Parmesan into the sauce. Check and adjust seasonings. Ladle sauce over cooked pasta, sprinkle with more Parmesan, and serve.

http://thepioneerwoman.com/cooking/2009/03/monday-night-dinner-pasta-alla-marlboro-man/

Blueberry Pound Cake with Delicious Dipping Sauce

Cake
1 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
2 6-ounce carton Rachel’s Vanilla Chai Yogurt
1 ¼ cups sugar
3 eggs
1 teaspoon vanilla
½ cup canola oil

Dipping Sauce
1 cup blueberries
4 tablespoons sugar
1 6-ounce carton Rachel’s Vanilla Chai Yogurt

Preheat oven to 350 degrees. Grease and flour a loaf pan.
Sift together the flour, baking powder, and salt. Set aside. In a separate bowl, mix together 2 cartons yogurt, sugar, eggs and vanilla until just combined. Pour over dry ingredients and mix until just combined. Gently stir in 1 cup blueberries. Do not overbeat.

Pour into a loaf pan and bake for 50 minutes to 1 hour. Remove from oven and allow to cool.

While cake is cooling, dump 1 cup blueberries into a small saucepan. Add 4 tablespoons sugar and 1 tablespoon water, and stir together. Over low heat, cook mixture until syrupy, about five minutes. Remove from heat and stir in 1 carton yogurt.

Eat sliced cake with dipping sauce and a cup of coffee. Close your eyes and feel really, really happy. Repeat as needed.

http://thepioneerwoman.com/cooking/2008/11/rachels-yogurt-recipes/