7 Layer Mexican Bean Dip

1st layer:

1 16 oz can refried beans

1/2 can bean dip

2nd layer:

1 tub guacamole dip

3rd layer:

1 pt sour cream (1/4 c)

1/2 pkg taco seasoning

1/2 c mayonnaise

4th layer:

grated cheese

olive

tomatoes

Wendy's BBQ Sauce

1 c catsup

3/4 c brown sugar

1/4 c vinegar

1/4 c Worcestershire sauce

1 t salt

1/8 t pepper

1 t mustard

1 c water

1 onion chopped (optional)

Simmer for 45 minutes covered, then 30 minutes uncovered.

Spicy Tomatillo Ranch Dressing

2 c mayonnaise
1 1/2 c buttermilk
1 envelope ranch buttermilk dressing mix
1 jalapeño (seeds optional)
juice of one lime
1 clove garlic, minced
3 shakes of Tabasco sauce
4 T green chile sauce
1/2 bunch cilantro

Mix all well in blender.  Store in refrigerator.

Mom's Green Salsa

Blend:

14 tomatillas
1/2 onion
1/2 bunch cilantro leaves
2 cerrano peppers
salt to taste

Mango Salsa

6-8 limes, juiced
2 T lime zest
1/2 c red onion, chopped
3 mangos, cut into small chunks
1 bunch cilantro
garlic, minced

Mix together and serve with chips.

Pat Dixon

Los Hermanos Salsa

1/4 c pickled jalapeños
1 clove garlic (1/2 t chopped garlic)
1 T lime juice
kosher salt to taste (1/2 T)
Pepper to taste (1/2 T)
Large can crushed tomato, or diced

Blend ingredients. Refrigerate.

Little Caesar's Pizza Sauce

12 oz can tomato puree
1/2 t dried oregano
1/4 t dried basil
1/4 t salt
1/4 t ground black pepper
1/4 t sugar
1/8 t garlic powder
1/8 t onion powder

Over medium high heat, bring to a simmer.  Reduce heat to low and simmer for 35-40 minutes.  Makes 2 1/2 cups.

Hot Fudge Sauce

Melt together:

1 cube butter

12 oz chocolate chips

Add:

2 1/2 c powdered sugar

1 can evaporated milk

Boil for 6 minutes.

Cranberry Guacamole

1 T fresh lime juice
2 T honey
1 minced jalapeno
1 C chopped cranberries
¼ C chopped red onion
4 ripe avocado
2 T fresh cilantro
salt and pepper

Serve with tortilla chips or pita chips.
You can make this whatever ratio you like.  Also good with more cranberries and less avocado.

Photo by Traci Magleby

Chili's Salsa

14 oz can mexican tomatoes
14 oz can whole canned tomatoes, plus juice
4 teaspoons jalapenos, canned
1/4 c yellow onions
3/4 t garlic salt
1/2 t cumin
1/4 t sugar

Blend to desired consistency.

Aunt Rissa's Ham Sauce

1 c tomato soup (10oz)

1 c prepared mustard

1 c vinegar

1 c sugar

1 c margarine

4 eggs

Beat together and cook until thickened; use double boiler or stir constantly to prevent burning. 

Alfredo Sauce

1/4 c butter
1 c heavy cream
1 clove garlic
1 1/2 c parmesan cheese
1/4 c parsley

Melt together until blended.  Serve over pasta.

Anna Maria's Salsa

28 oz can whole peeled tomatoes
1/2 onion
4 jalapenos, blackened over flame & peeled under water
1/2 bunch cilantro leaves
2 1/2 t salt
1 t minced garlic

Blend until desired consistency--doesn't take long.

Buttermilk Syrup

1/2 C butter
1/2 C buttermilk
1 C sugar
1T karo syrup
1/8 t salt 
Mix in large(syrup expands when baking soda is added) saucepan and boil for 3-5 min.
Turn off heat and  add: 
1T vanilla
1/4 t baking soda

 Stir until foam decreases and serve on pancakes.
**To make more of a caramel flavored version, keep the heat on med while stirring to decrease foam.  Stir constantly to avoid any burning and take off heat as soon as it is thickened and a little darker in color. About 5 more minutes. (1 T vinegar to 1 c milk makes buttermilk)

Traci Magleby