Greek Tzatziki Recipe

Our city’s Greek Festival is going on right now and I love this sauce.  It’s perfect with Souvlaki, vegetables, and pita bread.


  • 3 tbsp. olive oil
  • 1 tbsp. vinegar
  • 2 cloves garlic, minced finely
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1 cup Greek yogurt, strained
  • 1 cup sour cream
  • 2 cucumbers, peeled, seeded and diced
  • 1 tsp. chopped fresh dill


Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well blended and then using a whisk, blend yogurt and sour cream together. Add the olive oil mixture to the yogurt mixture and combine the two well. Then add the cucumber and chopped fresh dill. Chill for at least two hours before serving.

Good Old Fry Sauce

“You are an atrocious person! Since the day I met you I have become steadily more depraved.” –Georgette Heyer

Fry sauce is so yummy and so easy.  Here’s the recipe:
1/3 c. ketchup (or you can substitute BBQ sauce)
2/3 c. mayonnaise
Optional: 1 tsp mustard (just for a little added zip)

Guiltless Alfredo Sauce

Adapted from  

guiltless alfredo


2 C low-fat milk
1/3 C (3 oz) low fat cream cheese (or try neufchatel cheese–it has lower milk fat)
2-3 T flour
1 t salt
1 T butter
3 garlic cloves, smashed and minced
1 C grated Parmesan cheese


Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, but don’t let it burn.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more until it thickens.  Then remove from heat and add the cheese, stirring it in well.  Then cover and let stand for at least 10 minutes before using.  It will continue to thicken.

You can reheat and add a little milk to make it less thick.


Jo Mama’s Spaghetti Sauce


Serves: 10-14

  • 2 lbs Italian sausage, casings removed (mild or hot)
  • 1 small onion, chopped (optional)
  • 3 -4 garlic cloves, minced
  • 1 (28 ounce) can diced tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (15 ounce) cans tomato sauce
  • 2 cups water (for a long period of simmering for flavors to meld. If you don’t want to simmer it as long, add less) (I omit the water entirely)
  • 3 teaspoons basil
  • 2 teaspoons dried parsley flakes
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon fresh coarse ground black pepper
  • 1/4 cup red wine  (substitute: a nice mixture of grape and apple juices with a little chicken broth still gives the sauce an edge.)
  • parmesan cheese

Prep Time: 20 mins

Total Time: 1 1/2 hrs

  1. 1 In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
  2. 2 Add onions and continue to cook, stirring occasionally until onions are softened.
  3. 3 Add garlic, tomatoes, tomato paste, tomato sauce and water.
  4. 4 Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
  5. 5 Stir well and barely bring to a boil.
  6. 6 Stir in red wine.
  7. 7 Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
  8. 8 Cook spaghetti according to package directions.
  9. 9 Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

Note: At the end of cooking, add a tsp baking soda. It foams up and simmers down, taking the acid out of the tomatoes.

from add water, white grape juice, apple juice, or broth, if necessary, to get the specified amount of liquid called for in the recipe, or Grape juice; vegetable stock; cranberry juice; tomato juice; or concord grape jelly.

Substitute – Measured

1/4 cup or more red wine, substitute the following: equal measure of red grape juice, cranberry juice, apple cider, chicken broth, clam juice, flavored vinegar, or nonalcoholic wine. If you use nonalcoholic wine, add a tablespoon of vinegar to cut the sweetness

Homemade Applesauce



  • 4 apples – peeled, cored and chopped
  • 3/4 cup water
  • 1/4 cup white sugar
  • 1/2 teaspoon ground cinnamon


  1. In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Hot Fudge Sauce

  • ¼ cup butter
  • 1 can sweetened condensed milk
  • 3 ounces semi-sweet or dark chocolate (½ cup chips or squares chopped up)

In a small saucepan, heat the butter and condensed milk over medium-low until the butter melts and the milk is warm. Add the chocolate and stir until the chocolate is completely melted and smooth. Remove from heat. Serve as desired. Store leftovers in an airtight container for 1–2 weeks.  –From Our Best Bites.

Best Steak Marinade in Existence

An Allrecipes 2010 Top Recipe

Use on steak, pork, chicken


  • 1/3 cup soy sauce
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/4 cup Worcestershire sauce
  • 1 1/2 tablespoons garlic powder
  • 3 tablespoons dried basil
  • 1 1/2 tablespoons dried parsley flakes
  • 1 teaspoon ground white pepper
  • 1/4 teaspoon hot pepper sauce (optional)
  • 1 teaspoon dried minced garlic (optional)


1.   Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

2.    Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.