Raspberry Sauce

Well, this stuff was a goldmine to find at The Gunny Sack! I made it a few months ago for my daughters birthday because she wanted cake waffles? So I had to think up a few toppings to use for those. This was one of them and everyone loved it.

Fast forward to this past weekend when I tried to make a layered cake for my sons birthday. I made this sauce to layer between the cakes. The cake fell apart and I was left to just go buy a little cake for my son instead. I picked up a cheesecake for everyone else and....tuh duh! Still had some raspberry sauce I could use with it.

So, this stuff is basically a staple. Use it on ice cream! Cake! Cheesecake. Waffles. Pancakes. Whatever you want! It's so incredibly easy and just so darn delicious. My husband goes nuts over it.

What you will need:

• 12 oz. raspberries
• 1/4 C water
• 1/3 C sugar
• 1 T fresh lemon juice
• 2 T cold water
• 2 T cornstarch
• 1/2 tsp vanilla
• pinch of salt

Directions:

• On medium heat, cook the raspberries, water, sugar and lemon juice in a saucepan until the raspberries start to break down (about 5-7 minutes) 
• Combine the cold water and cornstarch in a small bowl and add to the raspberry sauce
• cook for about 30-60 seconds until the mixture is thickened
• Remove from heat and add vanilla and salt
• Let the sauce cool and then store in a container in the fridge

Dulce de Leche

I've mentioned on a recipe or two before to use dulce de leche and that I just make my own. The "recipe" is just so easy that I never considered making a specific post about it. I changed my mind about that, because even if this is simply for the sole purpose of convincing you to never buy the kind at the store again and to just make your own, it's worth it.

So, never buy the kind at the store. MAKE YOUR OWN! 

It's not hard. At all. Like you could tell your 5 year old to do it and they couldn't mess it up.

It's just about whether or not you want your 5 year old around boiling water...

Anyways, MAKE YOUR OWN. Just make your own dang Dulce de Leche will you?

Would ya look at that? Don't pretend you don't want it. Here's how to do it!

What you will need:

• Sweetened Condensed milk (I usually make two 8oz. cans)

Directions:

• Remove wrapper on the outside of the can
• Place condensed milk in a large pot (I put mine on their side)
• Covered them with water making sure there is at least 1" of water above the top of the can at all times*
• Boil for 2 1/2 hours

*I check mine every 20 minutes or so and add more water if needed. Don't neglect them, they might explode if you're careless...:)

Spicy Pineapple Salsa

I made this award winning recipe to test out with the Jerk Pork Wraps It was delicious!

What you will need:

• 1 1/2 C diced pineapple
• 1 Persian cucumber, peeled, diced and seeds removed
• 1 Jalapeno pepper diced
• 1/4 C diced red onion
• 1/4 C minced cilantro
• 2 T extra virgin olive oil
• juice from one lime
• Salt and pepper to taste

Directions:

• Combine everything in a bowl and season with salt and pepper to taste.

Peperoncini Cream Cheese Spread

I've never been a fan of peperoncini's. But I have them in my fridge, and I like the flavor of them. Does that even make sense? This spread is ridiculously delicious. This needs to be at every restaurant stat. I love it sooooo much. It is absolutely unbelievable with chicken milanese!

What you will need:

• 4 oz. cream cheese, softened
• 1/2 C. sour cream
• 6 oz. pepperoncini's, minced (you could blend these up really well if you don't want bits in the spread)
• 2 cloves of garlic, pressed
• 1 T pepperoncini juice
• 1 tsp. Creole seasoning
• 1/2 tsp. onion powder

Directions:

• Using a mixer or food processer (food processer will get it extra creamy), mix together cream cheese and sour cream
• Add in minced (or blended) pepperoncini's, mix well
• Add in pressed garlic, mix well
• Add in pepperoncini juice, Creole seasoning and onion powder, mix well
• Serve on baguette bread slices, crackers, or use it as a spread for a sandwich

Homemade Hot Giardiniera

This is not your average "pickled vegetables."

In fact, a lot of people recommend using vinegar for things like this.

However, if you want more of a fresh vegetable taste, rather than the pickled flavor, this is your pick.

If you do plan on making this, it's important to note at the beginning that if you plan on doing it right, it will take you 2 days to make. So plan in advance!

Having a jar of this in your fridge comes in handy way more than you think, but is especially good with this. (Also from my fav. Jeff Mauro!)

You will need:

• 1/4 C table salt
• 1 C small diced carrots (I use shredded)
• 1 C tiny cauliflower florets
• 4 to 8 Serrano peppers, sliced
• 2 cloves garlic, minced
• 1 stalk celery, diced small
• 1 red bell pepper, diced small
• 2 C canola oil
• 1 T dried oregano
• 1/2 tsp freshly ground black pepper
• Green onions, minced (personal preference, not from the original recipe!)

Directions:

• Combine 2 C water and salt in a glass bowl.
• Mix until salt is dissolved.
• Add carrots, cauliflower, Serrano's, garlic, celery and bell peppers to the salt water and stir to combine.
• Cover and refrigerate overnight.
• The next day, drain and rinse the vegetables.
• In a clean bowl, mix together the oil with the oregano and pepper.
• Add the vegetables and mix to combine.
• Allow to marinate overnight.
• Place in air-tight mason jars and keep in the fridge for up to 2 to 3 weeks