16 Whole Food Recipes for Condiments, Dips and Spreads

I think we all have our favorite condiments, dips and spreads, the only problem is we can’t control what is in that bottle. My Whole Food Life has a solution for us.  She has post 16 recipes for making your own sauces.  There is ketchup, teriyaki , nutella, humus and the list goes on.

Fruit Spread


Lesley Ann Warren’s No-Bake Bourbon Balls

Are you done with your holiday baking?  I am still working on my holiday favorites.  The is one that I get asked for quiet often.  I think the original came out of Goodhouse Keeping.  This recipe must be close to 30 years old.  I don’t recommend it for children or someone avoiding alcohol.  There is not a lot, but it doesn’t get baked out like some recipes. I use rum in place of the bourbon, just prefer the taste.

Lesley Ann Warren's Bourbon Balls


1 c. finely crushed vanilla wafers

1 c. chopped pecans

1 c. confectioners’ sugar

2 tbsp. unsweetened cocoa

1/4 c. bourbon

1/2 tbsp. light corn syrup

About ½ cup confectioners’ sugar

In a large bowl combine vanilla wafer crumbs, nuts, sugar and cocoa.  In 1 cup measure combine bourbon and corn syrup; pour into dry ingredients.  Stir until moistened, and then roll into ¾ inch balls. (Moisten hands with bourbon when making balls) Roll in confectioners’ sugar (Best if allowed to age 2 or 3 days in tightly covered container in refrigerator.  May be stored up to 2 weeks.) Makes 4 dozen, about 45 calories each.

Un-Stuffed Cabbage

This is one of our favorites, and it is easy to make.  This is spicy.  If you like a milder taste change the Ro*tel tomatoes to a can of petite diced tomatoes and leave out the hot sauce.  This is a good comfort food.  Ro*tel tomatoes now comes in no salt added.


Un-Stuffed Cabbage


1 to 1 ½ pounds lean Ground Beef or Turkey (I like half turkey, half beef)

1 tablespoon Olive Oil

1 small Onion, chopped

1 clove Garlic, minced

2 Potatoes, diced (I like Yukon gold)

1 small Cabbage, chopped (about 1 ½ cups)

1 can Ro*tel Tomatoes

1 can (8 ounces) tomato sauce (no sodium or no salt added)

1/2 cup water

1 teaspoon ground black pepper

1/2 teaspoon sea salt

1 teaspoon spicy Mrs. Dash

Hot sauce to taste


In a large skillet, heat olive oil over medium heat. Add the meat and onion and cook, stirring, until meat  is no longer pink and onion is tender.

Add the garlic and spices continue cooking for 1 minute.

Add the potatoes, chopped cabbage, tomatoes, tomato sauce, pepper and salt, Mrs. Dash. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage and potatoes is tender.

Quick Chicken and Baby Broccolini with Spicy Peanut Sauce

OK I am one of those people who believes you can put peanut sauce on just about anything and it will taste good.  So when I found this slimmer version in the Parade section of our Sunday paper I knew I had a winner.  We grind our own peanut butter at the grocery store.  Most stores that have a health food section will have this service available.  You can peanut butter with no salt and no sugar. Broccoline is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks.

Quick Chicken and Baby Broccolini with Spicy Peanut Sauce

TOTAL TIME 20 min.
From “Sheet Pan Suppers” by Molly Gilbert (Workman Publishing)

  • 1 Tbsp dark brown sugar
  • ¼ cup plus 2 Tbsp creamy peanut butter
  • 1 Tbsp toasted sesame oil
  • ¼ cup low-sodium soy sauce
  • 1 Tbsp sriracha sauce
  • 1 Tbsp rice vinegar
  • ¼ cup warm water
  • 1 Tbsp freshly squeezed lime juice
  • 2 bunches broccolini (1 lb total)
  • 4 to 6 thin-cut boneless, skinless chicken breasts or cutlets (1 to 1½ lb total)


  1. Place a rack 4 inches from the heat source; preheat broiler. Line a sheet pan with foil.
  2. Whisk together brown sugar, peanut butter, sesame oil, soy sauce, sriracha, vinegar, water and lime juice in a medium bowl until smooth. Set aside ¼ cup of the peanut sauce for serving.
  3. Brush broccolini and chicken with remaining sauce to coat, and arrange in a single layer on prepared pan. Broil until the chicken is just cooked through, the broccolini is well charred, and the sauce is bubbly and deeply browned, 10 to 12 minutes. Watch closely to prevent burning and flip chicken halfway through.
  4. Serve the chicken and broccolini hot from the oven with the reserved dipping sauce alongside.

Thanksgiving Dinner Jello and Gravy (no not together)

Are you ready?  I think I have everything in order.  Of course something will go wrong, important just to go with the flow.  Maybe it will be the family story for a while.  Probably the most important thing is to plan out your timing.  I had dinner at a friend’s house who started the green beans before the turkey.  We just ate what was done and stretched dinner out for a very long time.  It’s a learning process.

Here is my favorite jello recipe and pretty darn easy.  I am making it today so don’t even have to worry about it tomorrow.  This is from Taste of Home. I just make mine in a pretty dish and don’t worry about un-molding it.  One less worry.

Applesauce-Raspberry Gelatin


Prep: 15 min. + chilling


  • 3 cups unsweetened applesauce
  • 1/4 cup orange juice
  • 2 packages (3 ounces each) raspberry gelatin
  • 1-1/2 cups lemon-lime soda


  • In a large saucepan, bring applesauce and orange juice to a boil.
  • Remove from the heat; stir in gelatin until dissolved. Slowly add soda.
  • Pour into a 6-cup mold coated with cooking spray. Refrigerate until unmold onto a serving platter.

Nutritional Facts: 1/2 cup equals 111 calories, trace fat (trace saturated fat), 0 cholesterol, 44 mg sodium, 27 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.

© Taste of Home 2014  Read more: http://www.tasteofhome.com/recipes/applesauce-raspberry-gelatin-mold#ixzz3Iy2PUCEF

Now for the gravy.  I will confess I don’t use a recipe here.  It is one of those things I just have in my head.  But if I were going to follow a recipe I would go to Ree Drummond, The Pioneer Woman.

Thanksgiving Stuffing

I like to put all kinds of different things in my stuffing, but rein back a little when I am serving guests.  I like this Sourdough and Mushroom stuffing from Country Living.  The sourdough gives it a little bite without being overpowering.

Sourdough and Mushroom Stuffing

Prep time 15 minutes
Total time 1 hour 30 minutes
Oven Temp: 350 degrees


  • 2 tablespoon(s) unsalted butter, plus more for casserole dish
  • 1 pound(s) assorted wild mushrooms (such as shiitake, oyster, and cremini), sliced
  • 9 stalk(s) celery, chopped
  • 2 medium onions, finely chopped
  • Salt
  • Freshly ground pepper
  • 1 loaf(s) (1-pound) sourdough bread, cut into 1-inch cubes
  • 1 1/2 cup(s) low-sodium chicken broth
  • 1/2 cup(s) chopped flat-leaf parsley
  • 1 tablespoon(s) chopped fresh thyme
  • 1 tablespoon(s) chopped fresh sage
  • 1 teaspoon(s) chopped fresh rosemary


  1. Preheat oven to 350 degrees F. In a large pot over medium-high heat, melt butter. Add mushrooms and cook until soft, about 10 minutes. Add celery and onions, and cook until soft, about 10 minutes. Remove from heat. Add 2 teaspoons salt, 1 teaspoon pepper, and remaining ingredients; toss to combine.
  2. Transfer to a buttered 3-quart casserole dish, cover with a piece of aluminum foil, and bake for 45 minutes. Remove foil and bake until hot and browned on top, about 20 minutes more.