Really Fast Sweet 'n' Sour Sauce

1/4 Cup Brown Sugar
1/2 cup white sugar
1/3 cup white vinegar
1/4 cup pineapple juice
1/3 - 1/2 cup water
1/4 cup soy sauce
1/4 c ketchup
2 Tb cornstarch

Mix all ingredients except the cornstarch into a sauce pan and bring to a simmer, stirring continually.  You really don't want to scorch it.  Then take out about 1/2 cup liquid and mix in a cup with cornstarch until smooth.  Slowly add cornstarch mix back into sauce and give that upper arm and wrist a work out while you continue to stir and stir.  Once bubbly, stir for 1-3 minutes longer.  Ready to serve!

prep time: 3 min  (unless the kids are being marvelous helpers :} )
Cook time: 4-6 min
Yield: 2-3 cups

How's that for fast!!!  And seriously this recipe is quite versatile!  For BBQ, I add a bit o honey and maybe just a little mustard. For Hawaiian themed meals, a bit more pineapple juice and some agave nectar.  Wonderful served over rice and veggies, or in a crockpot with chicken, cocktail sausages, or sliced kielbasa.  And it is really the BEST over a bit of white rice and FRESH chunked pineapple.  Trust me on this one.

Will post pics as soon as I make it again.  This disappeared almost as fast as it took me to make it!

I must be hungry...

Ya'll know I love to cook - - - And boy, do I have a lot of blog catching up to do. Check back a bunch in the next couple of days for the how to's for these tasty morsels:

Cranberry Orange Relish * Salmon Cakes * Orange Chicken with Cranberry Relish * Asparagus Mimosa * Chicken Pesto * 
Sweet Potato Chicken * Asparagus & Ham Roll-ups 
* Giant Cupcake *

Drooling yet? Em... I need a snack... caramel popcorn sounds just right :)

A 'bite' of Heaven

So Mr. Peach was thumbing through my Martha Stewart Living - December 2009 and came across a very intriguing recipe:

Eggnog Cheesecake Bars.

Ummmm, yummy!

Each bite is a velvety morsel bursting with flavor! And, it ages well, the crust does not get soggy and the eggnog flavor intensifies with time. I love this for multiple reasons:leftovers are Delish! and it tastes even better if made ahead for the holidays!

Salivating yet? Look over the instructions, check your list twice, and head to the store for whatever you may need - believe me - it is worth it!

You don't have enough time you say? James made this with the little ones helping him in about 25 min minus cook and cooling time. Prep and clean up time (with princess helpers) 40 min.

You have time.

Eggnog Cheesecake Bars

Makes 18

Vegetable oil cooking spray for pan

12 graham crackers, finely ground (1 1/2 cups)

3/4 cup plus 3 tablespoons sugar

2 ounces (4 Tablespoons) unsalted butter, melted

1 pound cream cheese, room temperature

2 large eggs

1 large egg yolk

3/4 cup eggnog

1 tablespoon plus 1 1/2 teaspoons all-purpose flour

1 tablespoon plus 1 teaspoon brandy

(for obvious reasons, James omitted this - but he calls it his special secret ingredient)

1 teaspoon pure vanilla extract

1/2 teaspoon freshly grated nutmeg, plus more for dusting

1/4 teaspoon salt

1. Preheat oven to 350. Coat a 9-inch square baking pan with cooking spray. Stir together graham crackers, 3 tablespoons sugar, and the melted butter. Press into bottom of pan. Bake until crust is brown around edges, 12 to 15 minutes. Let cool.

2. Meanwhile, beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining 3/4 cup sugar, the eggs, yolk, eggnog, flour, brandy, vanilla, nutmeg, and salt; beat until smooth. Pour filling over crust. Set pan in a roasting pan, and add enough hot water to come halfway up sides of baking pan. Bake until just set, 40 to 45 minutes. remove baking pan from water bath, and transfer to a wire rack. Let cool slightly, about 30 minutes. Refrigerate for at least 3 hours or overnight.

3. Cut into 1 1/2-by-3 inch bars. We cut them into 1 1/2-by-1 1/2 inch bars - it was plenty. (Bars can be refrigerated for up to 5 days.) Lightly dust tops of bars with freshly grated nutmeg just before serving.

P.S. I couldn't find the recipe online, so I gave myself permission to type it up here. Please note that this recipe is not mine. It can be found in Martha Stewart Living, Dec. 2009, pg. 102.