Raising Cane's Dipping Sauce clone

Tastes like the real thing! Be sure to make a few hours in advance - it's even better the next day. You should probably also make extra, because it's a crowd favorite! I serve this with chicken tenders from the grocery deli.

I didn't create this, but didn't write down where I got it. When I tried to find the source, I found that it's all over the internet with no credit given. If I find out where it came from, I'll post.

1 cup mayonnaise
1/2 cup ketchup
1 tablespoon plus 1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon black pepper (fresh ground if possible!)

Instructions

Combine all ingredients in a bowl and whisk until well blended. Chill for several hours before serving - until the next day is even better. Keeps for 2 weeks tightly covered in the fridge.

King Ranch Chicken

This is our version. We call it Rotel Chicken, but if you Google that it's a completely different thing. I started with the recipe off the Rotel site and tweaked it.

Preparation: Preheat oven to 325. Spray a 13x9 pan with cooking spray.

Ingredients:

1/2 stick butter
1/2 cup chopped green bell pepper
1/2 cup chopped yellow onion
1 can (10-3/4 oz) condensed cream of chicken soup
1 can (10-3/4 oz) condensed cream of mushroom soup
2 cans (10 oz) Rotel tomatoes, undrained
1 can (7 oz) chopped green chilies, undrained
1 can (10 oz) water or chicken broth, use to rinse out the other cans
4 cups chopped cooked chicken breast
12 corn or flour tortillas (6 inch), torn into bite-size pieces
2 cups shredded Cheddar cheese

DIRECTIONS:

Melt butter in large saucepan over medium heat. Add bell pepper and onion; cook and stir about 5 minutes or until tender. Stir in soups, undrained tomatoes and chilies, water and chicken. Mix well.
Layer half each of tortillas, chicken mixture and cheese evenly in dish. Repeat layers. Bake uncovered 40 minutes or until hot and bubbly.

Let stand for about 10 minutes before serving.

Variations:
* Use different heat levels of tomatoes. Our favorite is a can of mild and a can of hot.
* Instead of tortillas, use Nacho Cheese Doritos. Don't crush - just spread in an even layer.

Braunschweiger Pate

My sister-in-law gave me this recipe years ago. I just looked it up in  y e-mail and am parking it here for future reference. 

Ingredients:

·         8 oz. liverwurst or braunschweiger

·         8 oz. cream cheese, softened

·         2 small green onions, minced

·         1.5 tablespoons dried onions (or 1 tablespoon fresh onion, finely minced)

·         ¾ teaspoon dried dill weed

·         1/4 -1/2 teaspoon garlic granules (or one small garlic clove, minced)

·         Ground pepper (to taste)

·         1-2 tablespoons capers (to taste)

Instructions:

·         Thoroughly blend together all ingredients except capers.

·         Fold in capers, reserving a few for garnish.

·         Cover mixture and allow it to rest in the refrigerator for several hours before serving.

·         Garnish as desired.

·         Serve with Melba toast, crackers, or sliced baguettes (I use pork rinds or sliced cucumber or celery, when eating low carb)

Serves 6-8 as an appetizer.

Lemon Blueberry Dump Cake

I love Dump Cake. It's so easy and yummy! I also love blueberries. One of my favorite desserts from my childhood was lemon blueberry Bundt cake. It came in a mix, with a glaze and a little can of "real Maine blueberries!!" I asked for it almost every year for my birthday cake.

They don't make Bundt cake mixes anymore, and I haven't seen any mix combining lemon with blueberries. We went out blueberry picking this past weekend and I started to crave the flavor. I decided to make a dump cake.

I was concerned that the fresh blueberries wouldn't provide enough liquid, so I added a little by mixing the berries with lemon and sugar and letting it sit for a bit. This works to draw out the juices for other berries, so I was hoping it would do that here. I don't know if it did, but the cake worked so I don't really care. :)

The result was as good as I had hoped! We will definitely make it again. Enjoy!!

LEMON BLUEBERRY BUNDT CAKE

4 cups fresh blueberries
2 T lemon juice
1/4 cup sugar

1 box lemon cake mix

1 stick butter

Toss the berries with the juice and sugar, and let it sit for about 15 minutes.

Place the berries in the bottom of a 13x9 inch pan. Dump the cake mix over the berries and spread evenly, but don't stir. Cut the butter into pats and spread evenly on the top, but don't stir.

Bake at 350 for about 35 minutes. it should be slightly brown on the top. You may need a few more minutes. It's normal for the berries to break through the top.

Notes:

You can use any size pan you like, but watch the time. I used a 12" round dutch oven and it took close to an hour.

You could substitute frozen berries or even canned.

Try different cake mix flavors if you don't want lemon.

Of course you can sub margarine for butter, but why would you want to?

A trick we learned in Girl Scouts is to omit the butter, and pour a 12-ounce can of lemon-lime soda over the top. it works the same and tastes great.

Peanut Sauce, Peanut Butter Chicken

I've discovered PB2 - powdered peanuts that lets you have peanut butter without the fat and sugar! I actually ordered it awhile back and forgot I had it. I found it in the back of the pantry recently and have been playing around with it. Here's a peanut sauce I made that was fabulous!

Ingredients

8 Tbsp PB2 powdered peanut butter
2 tsp Apple Cider vinegar
2 tsp Rice Vinegar
1 tsp Lime Juice
1 tsp brown sugar, packed
¼ tsp red chili sauce (I used sriracha)
3 tsp minced garlic
1 Tbsp Soy Sauce


Instructions

Mix all ingredients together in a small bowl. Add water as needed to thin as desired.

One of my kids' new favorite is "Peanut butter chicken". I simply bake chicken tenders in the oven, brushed with this sauce. Temp was 350 and I don't remember how long (I'll update next time I make this). Serve more sauce for dipping on the side. Enjoy!