Smoky Orange Barbecue Sauce

Also found this recipe on another blog, as I was looking for a new tasty grilling recipe. This is absolutely one of my favorite bbq sauces ever! I will definitely be pulling this one out over the summer! You can store this in the refrigerator for up to one month.

3/4 ketchup

1/4 cup dijon

1/4 cup soy sauce

1/2 cup honey

2 tablesooons worcestershire

juice and zest of one orange

1/2 teaspoon ground cumin

1/4 teaspoon-1/2 teaspoon chipotle chili powder

1 teaspoon garlic powder

1/2 teaspoon ground ginger

Combine all ingredients in medium skillet. Simmer for fifteen minutes.


To use with chicken: Trim excess fat off of chicken breasts and put in tupperware container (or ziploc bag); pour a small amount over and let marinate at least an hour. Cook on grill, basting frequently with sauce and pass extra sauce when serving!

Spaghetti Sauce

2 lbs. hamburger
1 large onion, minced
1 can Franco American Spaghetti sauce (15 oz.)
2 cans tomato soup
1 can tomato paste
3 oz. can sliced mushrooms
1 tsp. salt (rounded)
1 tsp. curry powder
1 tsp. chili powder
1 bay leaf

Simmer 1 hour.

Barbecue Sauce

1/3 c. vinegar
2/3 c. water
1 1/2 T. prepared mustard
1/3 c. brown sugar
1/4 tsp. pepper
1 tsp. salt
1 1/2 T. Worcestershire sauce
Pinch cayenne pepper
2 lemon slices
1 large onion, sliced
1/2 c. butter or margarine

Combine all ingredients. Simmer, uncovered for 20 minutes.

Homemade Caramel Dip or Sauce

Both of the options are great served with apples or over ice cream!

1 can sweetened condensed milk

Peel label off of can. Put unopened can in a pan and cover with water. Put lid on and cook at low boil for 4 hours, making sure the can is always covered with water. After 4 hours, remove from water and cool. If using immediately open can and stir well, adding 1 teaspoon vanilla. Refrigerate after opening or store on shelf unopened. Enjoy as a dip for apples or other fruit, or as a sauce for ice cream.

Another alternative is:

1/2 c. (1 stick) butter or margarine
1/2 c. mild honey or light corn syrup
3/4 c. brown sugar
1 can Eagle Brand condensed mlk

Mix syrup/honey, butter and sugar. Bring to a boil and boil hard 2 minutes, stirring well - it likes to scorch. Stir in the 1 can Eagle Brand milk; mix well and heat through. Keep warm in a crockpot set on low. Easy to store in jars in refrigerator; rewarm slowly. Excellent on vanilla ice cream also.

Pizza Sauce

The other night for our ward's In the Kitchen With......the host made us homemade pizzas with this homemade sauce. I have wanted to find a good recipe because I just don't like the jarred stuff and especially don't like to use spaghetti sauce.
This is really simple to make and I think has great flavor for the pizza.

Pizza Sauce
1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
2 tsp. ground oregano
1 1/2 tsp. dried garlic
1 tsp. ground paprika
2 pinches red pepper flakes
1 1/2 tsp. basil
1/2 tsp. sugar
1/2 tsp. onion powder

Mix well. Can be frozen.

Easy Caramel Sauce

Okay, okay, I'll be the first to admit that candy making is not my forte. I have tried making caramel sauces in the past and they require basically making caramel and then adding whipping cream to the hot mixture. Looks simple on TV, but never worked for me. I was so excited to find this much easier recipe.
My favorite dessert is warm brownies, vanilla ice cream, caramel sauce and fudge sauce drizzled over!

Easy Caramel Sauce
1/3 c. butter
2 TBS. corn syrup
1 c. brown sugar
1/3 c. whipping cream

Melt butter and stir in remaining ingredients. Cook just to boiling. Cool slightly before serving.

Velvet Fudge Sauce

I have this little known (or maybe it's more well known) obsession and it is called homemade chocolate sauce. It's the bomb on vanilla ice cream, mint chocolate chip ice cream, cookies and cream ice cream......okay it's just good on any ice cream.
Needless to say I have made many, many recipes in my day. This one is hands down my absolute FAVORITE! It does take a little longer to whip up, but is totally worth it. I usually half the recipe for my family and it still makes plenty.

Velvet Fudge Sauce
2 c. powdered sugar
1 c. evaporated milk
1/2 c. butter
1 TBS. corn syrup
1 c. semi-sweet chocolate chips
1 tsp. vanilla

In a saucepan, combine all ingredients but vanilla. Cook and stir over medium heat until boils. Reduce heat to low and cook 8 minutes, stirring constantly. Remove from heat and stir in vanilla.

For a little different taste, stir in 1 (7 oz) jar of marshmallow creme at the same time as vanilla.

Barbecue Chicken Marinade

1 cube butter
1/3 c. Worcestershire sauce
3 TBS. vinegar
2 TBS. minced onion
1 ½ tsp. salt
½ tsp. ground pepper
2 TBS. lemon juice
½ tsp. dried mustard

Simmer 10-15 minutes. Marinate chicken breast 2 to 3 hours. Broil in oven or on grill.

Easy White/Cheese Sauce

1 c. milk
2 TBS. flour
1 c. cheese, shredded

Whip milk and flour together. Microwave on high for 2 minutes, whip. Microwave for an additional 2 minutes and whip. Add the cheese and stir until melted.

Best Ever Hot Fudge Sauce

In saucepan heat slowly and stir constantly:
2 cups sugar
1 cube butter, cut into small pieces
4 T. cocoa

When hot and melted—ADD:
1 can evaporated milk. Bring to a boil stirring constantly. Boil for 2 minutes.

ADD: 2 tsp. Vanilla.

Sauce will thicken as it cools. Store in a jar in the refrigerator. This is a very smooth sauce. We like it served with vanilla ice cream and chopped peanuts.

Maple Syrup

4 cups sugar
2 T. light corn syrup
2 cups water
½ cup and 1 tsp. Brown sugar
1 tsp. Imitation maple flavoring

Combine sugars, corn syrup, and water. Stir unto all sugar is dissolved, bring to a boil. Cover and boil gently for 10 minutes. DO NOT STIR!!! Remove from heat, cool slightly, add vanilla and maple flavoring. Store in container in the refrigerator.

A1 Sauce

1/2 Cup Orange Juice
1/2 Cup Raisins
1/4 Cup Soy Sauce
1/4 Cup White Vinegar
2 TBS Dijon mustard
1 TBS Bottled Grated Orange Peel
2 TBS Heinz Ketchup
2 TBS Heinz Chili Sauce

1. Bring to a boil for 2 minutes stirring.
2. Remove from heat. Allow to cool to lukewarm.
3. Put mixture in a blender till it is pureed. Pour in bottle.
4. Cap tightly and refrigerate to use within 90 days.

Borden's Sweetened Condensed Milk

3/4 C. sugar
1/2 C. water
1 C. plus 2 T. powdered milk

Combine all ingredients. Heat to boiling. Cook until thick, this will take 15 to 20 minutes. This equals one can.

Spaghetti Sauce (Vegetable Or Meat)

1 lb. ground beef (omit for vegetable)
2 T. olive oil
2 cloves minced garlic
1 medium onion, diced
½ c. grated carrot
½ c. diced green pepper
4 cups canned tomatoes, broken
2 T. minced fresh parsley
1 t. salt
1 t. sugar
½ t. pepper
2 T. minced fresh oregano
8 fresh basil leaves

Heat olive oil in a sauce pan large enough to hold all ingredients. When oil is hot, add ground beef and stir until beginning to brown. Add garlic and onion and continue stirring until onion becomes translucent. Add carrots, green pepper, tomatoes, salt, sugar, pepper, fresh oregano, and parsley. Bring to a boil, reduce heat and simmer for 1-2 hours until sauce begins to thicken and carrots have nearly disappeared into sauce. Add basil leaves and cook 10 minutes more. Correct seasoning according to taste.

Meat Gravy

Use drippings from meat. Skim off fat, returning 3-4 T. fat or oil to pan. Stir in ¼ c. flour until well blended. Cook and stir over low heat until bubbly. Removed from heat. Add 2 c. liquid (drippings plus milk) all at once. Season. Return to heat and simmer 2-3 minutes.

YIELD: 2 cups.

Dad’s Homemade Syrup

½ c. brown sugar
½ c. white sugar
½ c. water
1 tsp. vanilla or maple

Mix all ingredients together. Heat over medium-high and bring to a rolling boil!

Chocolate Ice Cream Sauce

1 c. sugar
1 c. corn syrup
½ c. cocoa
½ c. evaporated milk
¼ c. margarine
1 t. vanilla

Whisk together sugar and cocoa. Add corn syrup, evaporated milk and margarine. Cook over medium heat, stirring constantly. Boil for 3 minutes. Add vanilla and serve over ice cream.

Teriyaki Marinade

½ c. soy sauce
¼ c. salad oil
2 T. molasses
2 t. ginger
2 t. dry mustard

Mix together and use as a marinade on chicken. Marinate overnight and grill.

Teriyaki Sauce

1 c. water
¼ c. soy sauce
¼ c. sugar
2 T. cornstarch

Cook on medium heat until bubbly for a few minutes.

Caramel Dip or Sauce

1/2 cup butter
1/2 cup light corn syrup, or honey
3/4 cup brown sugar
1 can sweetened condensed milk

Mix corn syrup, butter and sugar in a large saucepan. Over medium-medium high heat, bring to a boil and boil hard for 2 minutes, stirring constantly. Stir in the can of sweetened condensed milk; mix well and heat through. Keep warm in a crockpot set on low. Very delicious served with fruit (apples) or over ice cream.