Mc Donald's Copycat Hot Mustard Sauce

Have you noticed that you can always find 20 different versions of sweet mustard for dipping but not hot mustard? Well, the crispy chicken strips I posted earlier use to require a trip to McDonalds because that was the only place I could find a hot mustard that I liked. McDonalds? Really? I make no apologies.. I love it ...Thank You Shawnajean for posting this on recipezarr. Now we can just make it at home. Try it, I think you'll be surprised.


McDonald's Copycat Hot Mustard Sauce

• 6 tablespoons prepared mustard
  
• 2 tablespoons dark corn syrup
• 4 teaspoons dry mustard
• 1 1/2 teaspoons white vinegar
• 1 tablespoon mayonnaise
• 1/2 teaspoon soy sauce
• 1/2 teaspoon sugar
• 1/16 teaspoon tsp ground cayenne pepper

Directions

1. Mix all of the ingredients together in a microwave safe container until it is one solid color.

2. Microwave on high about 35 seconds, and mix again.

3. Cover, and refrigerate at least 6 hours (to allow theflavors to meld) I like to let it sit overnight.
   

4. Refrigerate until needed, and remember to refrigerate unused portions.

5. This recipe makes a little more than 4 "packets" of hot mustard sauce. Double it or triple it as needed.

Black Bean Salsa

This recipe comes from Noreen's sister-in-law. It became a a fast family favorite, easy to make and I can never keep it around. There are two versions. We tend to lean toward the italian dressing one but like them both. (Depends on what I have in my fridge at the time)
This is great in tacos, on enchiladas or just eaten with tortilla chips. Give them both a try, one version is bound to be a new favorite.

Black Bean Salsa

1 can black beans (drained)
1 can olives (drained)
1 can corn (drained)
2 avocados
4 tomatoes
1/2 red onion
1 pepper (green, red or yellow)
1/2 bunch fresh cilantro (rinsed and drained)

Pour beans and corn into a large bowl. Chop olives, avocados and tomatoes into small pieces. (size depending on how chunky you want your salsa) chop up cilantro and add to ingredients.

Version 1: Add 1/2 bottle of italian dressing and sprinkle with salt to taste. Mix well.

Version 2: Add 2 TBS ranch dressing, squeeze juice from 1lime and sprinkle with garlic salt to taste. Mix well

Cranberry Raspberry Sauce

I have never been a big fan of Cranberries. Maybe I'm getting older and my tastes have changed or I actually found a cranberry recipe that is absolutely heavenly. This recipe came from a Best of Betty Crocker Cookbook from years ago. I found it while looking for an alternative to the regular cranberry sauce on Thanksgiving at my in-laws house a few years ago. Now it is a staple for Turkey and pork dinners. The sweet taste of Raspberries and the tart cranberry mix is fantastic.

Cranberry Raspberry Sauce

10 oz pkg frozen raspberries
(thaw, drain & keep liquid)

set aside

In sauce pan mix together

1/3 cup brown sugar
1TBS corn starch
1/4 tsp ground allspice

add

raspberry liquid
1/2 cup orange juice
2 cups fresh cranberries

cook on medium at low boil for 2 minutes.

Take off heat and mash lightly with potato masher to break up cranberries.

add

raspberries
1/2 cup crushed pecans

cool 5 minutes and serve

Can be made ahead of time and stored up to a week in refrigerator in airtight container.

Easy Alfredo

This is my favorite recipe for Alfredo Sauce. It's quick and simple and doesn't require special items. Make an extra batch because it stores in the fridge for a week and the freezer for up to 3 months. We use it on pasta and on our yummy chicken pizza.

Homemade Alfredo Sauce

1 1/4 cups whipping cream or half and half
1 cup chicken broth
1 TBS cornstarch
1/4 tsp ground black pepper
1/8 tsp nutmeg
1 TBS olive oil
2 tsp minced garlic
1/2 cup grated Parmesan cheese


In a meduim bowl stir together cream, broth, cornstarch, pepper, and nutmeg. (set aside) In medium saucepan heat oil over medium heat. Add garlic. Cook and stir for 30 seconds. Add broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in Cheese. (Makes 2 1/2 cups)