Big Mac Sauce

I used two recipes I found online to create a copycat Big Mac sauce and was very pleased with the results!  I used mine for a version of their new Big Mac wrap (but with a Boca burger).  Tasty!

From StuffUCanUse.com

Special Sauce

1/4 cup Miracle Whip
1/4 cup mayonnaise
2 Tablespoons, heaping, French salad dressing
1/2 Tablespoon sweet relish
2 teaspoons, heaping, dill pickle relish
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt

Mix everything very well in a small container.  Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of the flavors to "meld". ) Makes nearly 1 cup...enough for about 8 Big Macs.

I also used a Recipezaar.com recipe for French dressing since I don't have that at home.

French Dressing
SERVES 4 , 1/2 cups

1/4 cup corn or vegetable oil
1/4 cup ketchup
1/8 cup sugar
2 T white vinegar
2 T water
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
1/16 teaspoon salt

Put all ingredients in blender or food processor; blend until well mixed.

This French dressing made enough for about 4 recipes of the Special Sauce.

Gingerbread Whole Wheat Pancakes and Syrup!

Oh my these are so fantastic! A fresh twist to the blender pancake and another way to use your wheat!

from everydayfoodstorage.net

1 cup milk (I, of course, use powdered)

1 cup wheat kernels, whole and uncooked

2 eggs (2T powdered eggs and 1/4 cup water)

2 tsp baking powder

1 1/2 tsp salt

2 Tb oil

2 Tb honey or sugar

1/4 cup molasses

1/4 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp ginger
Put milk and wheat in blender. If using food storage ingredients then add the wheat and 1 1/4 cup water (the water for the dry milk and dry eggs). Then blend on highest speed until smooth (this could take 5 minutes). Add the rest of your ingredients and blend on low until well mixed. Cook and serve.

Hot Homemade Buttermilk Syrup

1/2 Cup buttermilk or 1/2 Cup milk with 1/2 tsp. vinegar or lemon juice

2 Cups Sugar

1/2 Cup Butter

2 Tbs. Corn Syrup (not essential but it will help your syrup keep longer without going grainy)

2 t. baking soda

1 tsp. Vanilla (do not add until after removing from heat)

Mix ingredients in a pot and boil for 3 minutes, the sauce will turn to the caramel color towards the end of boiling. (Essential Tip: mix in a pot one size larger than you think you will need. The syrup will be frothy in the beginning and it is awful cleaning up a burnt sugary mess on your stove…trust me!)

Stir in vanilla when syrup is finished cooking.

Makes enough sauce for 2 recipes of pancakes.

Pork Barbacoa Salad with Fixins

from Jessica

Pork Barbacoa Salad (Café Rio)

1 pork sirloin tip roast (Costco-three in a package)

1 large bottle of Pace Picante Sauce – medium or hot

1-cup brown sugar

Put roast in crock-pot. Mix picante sauce with brown sugar and pour over roast. Cook on high 4-5 hours. Remove roast and cut across the grain about every 3 in. Shred and put back in crock-pot with sauce. Turn to low to keep warm.

from Jessica

Cilantro Lime Rice

Uncle Ben’s long grain rice, cooked according to directions for 6 servings. (I just cook 2 cups of rice)

Grated lime peel

Juice of 1- 1 ½ limes

Sweeten with about 2T sugar (or a little more) ½ c water

Chop fresh cilantro (about ¼ of one bunch)

Cook rice according to directions for 6 servings. When about done add the lime juice, rind, sugar, water and cilantro. Steam for 10 mins longer to absorb liquid.

To assemble salad, layer: Mixed greens, chopped Cilantro, lime rice, Pork Barbacoa, Goya Black bean soup or plain black beans drained, Seven Sea Green Goddess Dressing. Top with Cheddar Cheese

If you'd like to make your own dressing:

CAFE RIO SALAD DRESSING

1 1/3 cups sour cream
3/4 cup mayonnaise
1 bunch of cilantro
1 package ranch dressing mix
4 tbsp. salsa verde (green salsa)
2 cloves of garlic
1/8 tsp. Tabasco sauce
juice of one lime

Mix together in the blender... and that's it!

Dill Dip

from Heather

1 c sour cream

1 c mayo

1 t dried parsley

1 t onion salt

1 t Bon Appetit seasoning (sub: 1/2 celery salt, 1/2 onion powder)

1 t dill weed

Mix and chill at least one hour before serving.

Elegant Cheese Fondue

from The Pampered Chef

1 -10.75 oz can condensed Cheddar Cheese Soup

1 c shredded Swiss or Cheddar cheese (4 oz)

1/4 c apple juice

1 small garlic clove

1/8 t Tabasco sauce

Combine and heat through - use a crock pot if desired. Can melt in microwave for 3-4 minutes, stirring after each minute.

Dippers: French bread cubes, bite-size veggies or cooked ham cubes.

Pan Pizza and Sauce

This is supposed to be like Pizza Hut's Deep Dish - very nummy.  We make the pizza when we're feeling as if we can throw caution to the wind and be fat.  (So not often - but it's yummy!)  But I have stocked up in my food storage on tomato sauce so we can make this for our (almost) weekly pizza nights (with the much healthier flax and whole wheat dough).

Sauce:

1 8oz can tomato sauce

1 t oregano

1/2 t marjoram

1/2 t basil

1/2 t garlic salt 

Combine and set aside at least one hour.

Dough:

1 1/3 c warm water

1/4 c non-fat dry milk (use about 1/2 this amount if you are using the non-instant milk from the cannery)

1/2 t salt

4 c flour

1 T sugar

1 pkg dry yeast

2 T veg. oil (for dough)

9 oz veg. oil (3 oz per pan)

Butter Pam

Put yeast, sugar, salt and dry milk in large bowl.  Add water and stir to mix well.  Allow to sit 2 min.

Add oil and stir again.  Add flour and stir until dough forms and flour is absorbed.  Turn out on flat surface and knead ~10 min.  Divide into 3 balls.

Put 3 oz of oil into 3 - 9" cake pans, spread evenly.  Roll out dough to 9" circles, place in pans.  Spray outer edge with Pam.  Cover with plate.  Place in warm area and allow to rise 1-1.5 hours.

Preheat oven to 475F.  Spoon 1/3 c. sauce to within 1" of edge of dough.  Top with 1.5 oz of shredded mozarella cheese and desired toppings.  Then top with additional 3 oz of cheese.  Cook until cheese is bubbly and crust is brown.

Enchilada Sauce

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 can (8-ounce size) tomato sauce
2 cups water1 teaspoon salt
1/4 teaspoon garlic powder
Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute. Add remaining ingredients bring to a boil and simmer for about 10 minutes.