Easy Barbecue Country Style Pork Ribs

Barbecue ribs are one of our favorite recipes to make and eat. This is a simple recipe that does not take much time to make. The result is flavorful meat that is falling off the bone tender.  Baking the meat low and slow is what makes the difference.

Ingredients

10 country style pork ribs
salt and pepper to taste
1 onion, chopped
2 tsp. minced garlic
1/2 c. water
1/2 c. cider vinegar
1/2 c. ketchup
1/2 c. brown sugar
2 Tbsp. molasses
2 Tbsp. spicy mustard
1 Tbsp. Worcestershire Sauce
2 tsp. liquid smoke
2 tsp. chili pepper flakes
1 tsp. onion powder
1 tsp. garlic powder 

Directions

Add everything to a saucepan over medium-high heat and bring to a boil. Reduce heat and cook uncovered, stirring occasionally, for 25 minutes.  

Preheat oven to 200°

In a roaster or baking pan, place the ribs in a single layer on the bottom.  Season both sides with salt and pepper as desired. Cover the pan with a lid or a sheet of foil.

Bake for 3 to 5 hours, or until the ribs are tender. Remove from the oven and drain off any fat or liquid in the pan. 

While the ribs are baking, it is time to make the sauce.

In a saucepan, heat oil over medium heat. Add the onions and garlic. Sauté until the onions are soft and translucent. This takes about 5 to 8 minutes. Stir in the garlic and cook for an additional 30 seconds.

 Stir in water, vinegar, ketchup, brown sugar, molasses, spicy mustard, Worcestershire sauce, liquid smoke, chili pepper flakes, onion powder and garlic powder.  

Turn the heat to medium high and bring the contents to a boil, stirring frequently. Reduce the heat and cook for 25 minutes.

Pour the barbecue sauce over the ribs. Cover with a lid or a sheet of foil.

Bake for another 60 minutes. The meat will be falling off the bone tender.

Serve and enjoy!

Peas and Mushrooms

An easy side dish that goes good with any meal. Peas, mushrooms, onions and garlic always goes well together and compliments each other.  You can add fewer peas and more mushrooms, or add some carrots for color.  You can use snow peas, baby peas or mature peas for a great tasting side dish.

Ingredients

1 onion, chopped
2 cloves garlic, minced
2 Tbs. butter, or olive oil
1 (10 oz.) pkg frozen peas, thawed or a can of peas, drained
1 (4.5 oz.) can or jar sliced mushrooms, drained
1 tsp. sugar
1/4 tsp. thyme
salt and pepper to taste

Directions

In a cast iron skillet, over medium heat, melt butter.  Sauté the onion and garlic for about 5 minutes, or until tender.  

Add the peas and mushrooms.  Stir to combine.

Season with sugar, and thyme. Add salt and pepper to taste. 

Lower the heat and cook until everything is cooked and heated through.

Notes

Instead of canned mushrooms, use fresh mushrooms.  Just slice them and then cook them with the onion and garlic.

Add a teaspoon white wine toward the end of cooking time.

Add some drained, canned carrots for a bit of color.

Easy Baked Seasoned Chicken Breasts

Tender, juicy, chicken seasoned with spices to bring out the flavor. My family loves how the chicken turns out, so it is one of our go-to meals on a frequent basis. This meal is quick and easy to prepare, leaving you more time to do the things you want to do. 

Ingredients

4 chicken breasts
2 Tbs. oil
2 Tbs. brown sugar
1/2 Tbs. paprika or smoked paprika
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt and pepper to taste

Directions

Heat oven to 400°. Lightly grease or spray a baking sheet. Or, you can line the baking sheet with parchment paper or a sheet of foil for easier cleanup.

Place the chicken breasts in a baking sheet and drizzle the cooking oil over all sides of the chicken. 

Season both sides of the chicken with salt and pepper to taste.

In a small bowl, combine brown sugar, paprika, Italian seasoning, garlic powder, and onion powder.  Rub the seasoning over the chicken until evenly coated. 

Bake for16 to 18 minutes, or until the chicken tests done with a meat thermometer. The internal temperature of the chicken should read 165°.

Serve and enjoy!

Dry Italian Dressing Mix

You can make your own Italian dressing mix instead of buying premade packets at the store. Most of the ingredients can be found right in your cupboard at home. This dry mix is enough to make 7 or 8 cups of Italian Dressing. 

Ingredients

2 Tbs. Tbs. dried oregano
2 Tbs. salt
1 Tbs. dried parsley
1 Tbs. garlic powder
1 Tbs. onion powder
1 Tbs.  sugar
1 tsp. pepper
1 tsp. dried basil
1/4 tsp. dried thyme
1/4 tsp. celery seed

Directions

In a bowl, or a jar, combine oregano, salt, parsley, garlic powder, onion powder, sugar, pepper, basil, thyme, celery seed. 

Pour in a jar or other container that can be tightly sealed.

To use Italian Dressing mix. 

Ingredients

2/3 c. oil
1/4 c. sugar
2 Tbs. water 
2 Tbs. dry Italian seasoning mix

In a bowl or a large jar, combine oil, sugar, water, and dry Italian seasoning mix. Whisk the contents together until thoroughly blended.

Pour over salad.

Lemon Blueberry Pound Cake

This lemon blueberry pound cake is moist, delicious and so easy to make. Juicy blueberries and a burst of lemon makes up the cake, and then you have a sweet, vanilla glaze over the top. You can serve this pound cake anytime you want a delicious treat.

Ingredients

3/4 c. butter
1 c. sugar
2 Tbs. lemon zest
4 eggs
1/4 c. sour cream
1 tsp. vanilla
2 c. plus 2 Tbs. flour, divided
1 tsp. baking powder
1/2 tsp. salt
1/3 c. milk
1 c. blueberries

Glaze

1 1/2 c. powdered sugar
5 to 6 Tbs. milk
1/2 tsp. vanilla

Directions

Preheat oven to 350°.  Get a 9 x 5-inch loaf pan. Grease the bottom of the loaf pan, then line the loaf pan with a sheet pan with parchment paper that extends about 2 inches past the sides. This will let you remove the loaf from the pan easily.

In a bowl, cream the butter, sugar and lemon zest together. Beat until light and fluffy. This takes about 2 minutes.

Add eggs, one at a time, beating well after each addition.

Add the sour cream and vanilla.  Mix well.

Stir in baking powder, salt and 1/4 of the flour. Pour in a little of the milk. Alternate between the flour and milk, beginning and ending with the flour.  Be careful to not over mix.  It is all right that you have a couple of streaks of flour left

In a separate bowl, combine the blueberries and 2 Tablespoons flour. Gently fold the blueberries into the mixture. 

Pour the batter into the prepared loaf pan.

Bake for 50 to 55 minutes, or until a toothpick comes out clean when inserted in the center of the loaf. The top should be a golden brown color.

Allow the loaf to cool for 10 to 15 minutes before removing from the pan. Finish cooling the loaf pan on a wire rack. 

When the loaf is cool, begin making the glaze.

In a bowl, combine powdered sugar, milk and vanilla.  Beat until smooth. The glaze should be thin enough to pour, but no so thin that it is like water. If the glaze is too thin, mix in a little more powdered sugar. If the glaze is too thick, pour in just a little bit of milk.

Drizzle the glaze over the top of the loaf.

Serve and enjoy with a cup of coffee, tea or a glass of milk.

Italian Beef Sandwiches Recipe

This is a recipe you can start early in the day, and let it slow cook until you are ready to eat. It is an easy recipe and one that my family loves.  Beef roast, seasoned with Italian salad dressing, herbs and spices, then slow cooked for most of the day, makes the meat so tender.

Ingredients

3 lb. beef roast
1 (1 oz.) pkg.  dry Italian salad dressing
1 Tbs. oregano
3/4 Tbs. basil
1 tsp. garlic powder.
2 1/2 to 3 c. water, or beef broth
1 onion, diced
3 cloves garlic, minced
1 (16 oz.) jar pepperoncini peppers
1 can mushrooms, drained
cheese, sliced
tomato, sliced
8 hamburger buns

Directions

If using an oven, preheat oven to 175 to 200°.

Rub all sides of the roast with the dry Italian salad dressing, oregano, basil, and garlic powder. Salt and pepper as desired.

Place the roast in a slow cooker or in a cast iron Dutch oven. 

Pour in the water around the roast. Add the onions, and garlic.

Bake for 5 to 6 hours, or until the met is tender and can easily be shredded with a fork.

Shred the meat with two forks.  You can remove the meat to a platter, or leave it in the slow cooker or Dutch oven. 

Stir in the pepperoncini.  Pour in as much of the pepperoncini juice as you want, as this gives the meat additional flavor. If you are unfamiliar with pepperoncini peppers, try using just a few at first.  You can always add more if you find that you like the flavor and want more of them.

Serve on buns and top the meat with mushrooms, a slice of cheese, tomato, and/or lettuce if desired.

Notes

We add the onions to the pot while the meat cooks, as it gives the meat some flavor. However, you can add the onions at the end of cooking time, when you add the pepperoncini peppers if you want. 

You can substitute half of the water or broth with beer or with a mixture of beer and wine.

You can toast the cut part of the buns first if desired. Spread some mayo, or butter over the bread as well before you put on the meat.

Chocolate Chip Bars 

This recipe I got in my Home Economics cookbook. It was a collection of recipes that each student that took the class submitted. Since then, it has become one of our favorite bar cookies and the one we make most often.

Ingredients

1 c. butter, room temperature
3/4 c. granulated sugar

3/4 c. brown sugar

2 eggs
1 tsp. vanilla
1 tsp. baking soda

1 tsp. salt

2 1/4 c. flour

1 (12 oz.) pkg. semi-sweet chocolate chips 

1 c. chopped nuts (optional)
 

Directions

Preheat oven to 375°. Grease a 15 x 10 x 1-inch baking sheet or jelly roll pan. 

In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. 

Add eggs, one at a time, beating well after each addition.  

Mix in vanilla. Beat well.

Add baking soda, and salt. Gradually add the flour into the butter mixture, mixing well. 

Stir in chocolate chips and nuts. 

Spread into prepared pan. Bake 20 to25 minutes, or until golden brown.

Serve and enjoy!

Sausage and Vegetables Skillet Dinner

This is a quick and easy meal full of delicious vegetables and flavorful sausage.  You can change out the vegetables and the variety of sausage, and it will be different every time. 

Ingredients

1/2 Tbs. butter
1/2 Tbs. olive oil
1 onion, chopped
1 sweet bell pepper
3 cloves minced garlic
1 (16 oz.) pkg hot kielbasa sausage, sliced 3/4 inch thick (Or use your favorite sausage)
3 potatoes, cut into bite-sized pieces
2 carrots, cut into 1/4 inch rings
1 (10 to 12 oz) package frozen broccoli
1/2 c. chicken broth
salt and pepper to taste

 Directions

In a large cast iron skillet, heat butter and olive oil over medium-low heat.

Add onion. Cook for about 5 minutes, or until the onion has softened.  Add garlic and cook another minute.

Mix in the sausage.  Stir and fry the sausage until it is lightly browned, for about 5 minutes. 

Stir in potatoes, carrots, and broccoli. Season with salt and pepper to taste.

Cover and cook for about 15 minutes, without stirring. Stir well. Continue to cook, uncovered, until the vegetables are tender, stirring occasionally to keep things from sticking to the bottom of the skillet.

Serve and enjoy.

Notes

Add different vegetables or the ones you enjoy eating. You can use mushrooms, green beans, zucchini, peas

Asparagus with Balsamic Vinegar Butter Sauce

Asparagus is a delicious vegetable, and this recipe is sure to please even the pickiest of eaters. Bake the asparagus in the oven, then pour over the butter, balsamic vinegar and soy sauce. It may seem like a strange combination, but it turns out great.

Ingredients

1 lb. asparagus
cooking spray or olive oil
salt and pepper to taste
2 Tbs. butter
1 Tbs. balsamic vinegar
1 tsp. soy sauce
1/2 tsp. or more onion powder
1/2 tsp. or more garlic powder

Directions

Preheat oven to 400°.

Wash and trim away the woody parts of the asparagus. Arrange the asparagus spears in a baking pan, so they are spread out over the baking pan.

Spray them with cooking spray, or drizzle a bit of olive oil over them, but don't use too much, or it will be too oily tasting.

Season the asparagus with salt and pepper to taste. 

Bake the asparagus for about 12 minutes, or until tender.  

As the asparagus cooks, it is time to prepare the sauce.

In a saucepan, melt butter over medium heat. Cook and stir until the butter browns, but do not let it burn. Browning the butter gives the sauce more flavor. Remove from heat.

Pour in balsamic vinegar, soy sauce, onion powder and garlic powder.  Whisk well.

When the asparagus is done, remove the spears to a serving platter.  Pour the sauce over the top of the asparagus.  

Serve and enjoy.

Chicken with Jollof Rice

This is an easy one dish meal that our family enjoys. It is easy to put together, so you don't have to spend a lot of time in the kitchen. You can use chicken legs, thighs or a mixture of both.

Ingredients

6 chicken legs or thighs
2 Tbs. olive oil
salt and pepper to taste
1 onion, chopped
2 sweet bell pepper, diced
1 to 2 hot peppers (optional)
5 cloves garlic, minced
1 Tbs. ginger, chopped (optional)
1 c. tomato sauce
3 c. chicken broth
3 tsp thyme
2 tsp. curry powder (Optional. You can use more or less, depending on whether you like curry flavor)
3 bay leaves
2 c. rice

Directions

Preheat oven to 350°.

In a heavy cast iron skillet, pour in the oil and heat over medium high heat.

Season the chicken legs and/or thighs with salt and pepper. Brown the chicken for 4 to 5 minutes, then turn the chicken over and brown the other side for 4 to 5 minutes. Remove from heat and place the chicken on a plate. Set aside.

In the same skillet, add the onion, sweet bell peppers, and hot peppers.  Sauté the vegetables until soft. Stir in the garlic, and ginger.  Cook for 1 minute.

Pour in the tomato sauce, and chicken broth. Stir well.  Mix in thyme, curry powder and bay leaves. Season with salt and pepper to taste.

Place the chicken back into the skillet. 

Cover the skillet with a lid, or a sheet of foil.  Bake for 6 minutes, or until the chicken tests done at 165° and the rice is tender. 

Notes

Add 1/2 pound of vegetables to the dish for color and flavor.  You can add carrots, green beans or peas for a delicious meal.

Chicken Spice Seasoning

This seasoning blend is not just for chicken. You can use it to spice up beef, pork, or other dishes like chili, or vegetables. It does not take long to prepare and by making your own seasoning, you control what goes in it. If you don't like spicy, then omit the cayenne pepper. The ingredients may seem a bit long, but they are spices that almost everyone has in their cupboard or spice cabinet.

Ingredients

2 tsp. basil
2 tsp. crushed rosemary
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. mustard powder
1 tsp. paprika or smoked paprika
1 tsp. pepper
1 tsp. thyme
1 tsp. sage
1/2 tsp.  celery seed
1/2 tsp. parsley
1/4 tsp. or more cayenne pepper
1/4 tsp. cumin
1/4 tsp. chicken broth powder (optional)

Directions

In a bowl, or large jar, add basil, rosemary, garlic powder, onion powder, paprika, pepper, thyme, sage, celery seed, parsley, cayenne pepper, cumin and chicken broth powder.  

Mix the ingredients well. Pour the spice into a jar with a tight-fitting lid. 

Notes

If you want your spices like rosemary and celery seed more ground up, use a mortar and pestal, or a spice/coffee grinder. 

This recipe leaves out the salt, except for the dry chicken broth powder. I generally salt my chicken first, using as much or as little salt as we like. 

Banana Muffins

This is a great and easy recipe to make, especially if you have overripe bananas. The muffins are moist and delicious. The secret to great muffins is to not over mix the batter or over bake the muffins.

Ingredients

1 egg, beaten
3 overripe bananas, mashed
3/4 c. granulated sugar or half brown sugar and half granulated sugar
1/3 c. butter, melted or vegetable oil
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 to 1 tsp. cinnamon (depends on how much cinnamon taste you like
1/4 tsp. nutmeg
1 1/2 c. flour

Topping

1/3 c. brown sugar
2 Tbs. flour
1/4 tsp. cinnamon
1 Tbs. cold butter

Directions 

Heat oven to 350°.  Lightly grease, spray or use paper liners for at least 12 muffin cups. The amount of batter you get depends on how large the bananas are.

In a large bowl, beat eggs.  Mix in bananas, sugar, melted butter and vanilla.  Mix well until thoroughly combined.

Add baking soda, baking powder, salt, cinnamon, nutmeg and flour. Stir only until just combined. Do not over mix. 

Pour or spoon the mixture evenly into the muffin cups to about 3/4 full.

Prepare the topping.

In a bowl, combine brown sugar, flour and cinnamon.  

Add the butter. Cut the butter in with 2 table knives held in one hand, or you can use a fork or pastry cutter, until the mixture is crumbly.

Sprinkle the topping over the top of each muffin. 

Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.

Notes

You can add nuts, or even chocolate chips to your muffins.

Tater Tot Casserole

This is an easy meal to prepare, and it does not take a lot of time.  It is a meal that my family enjoys and often requests, and one that I grew up having for supper. The recipe is a tried and true recipe that tastes so good.  

Instructions

1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 pkg. taco seasoning mix
2 c. cheddar cheese, grated or pepper jack cheese, divided
1 (15 oz.) can black beans
1 1/2 c. corn or 1 (15 oz.) can of corn, drained
1 (14.5) can diced tomatoes
1 c. sour cream
salt and pepper to taste
1 (32 oz.) bag tater tots

Directions

Preheat oven to 375°

In a large, cast iron skillet, over medium heat, add the ground beef, onion, and garlic. Cook, breaking up the meat, until the meat is no longer pink.

Stir in the taco seasoning mix, black beans, corn, diced tomatoes and sour cream.  Cook for a couple of minutes, stirring frequently, until heated through. Remove from heat. Season with salt and pepper to taste.

Sprinkle half of the cheese over the top of the ground beef mixture.

Arrange the tater tots on top of the cheese in a single layer. You may not need the entire bag of tater tots, it depends on how large your skillet is.

Sprinkle the rest of the cheese over the top of the tater tots. 

Bake for 35 minutes, or until the tater tots are golden brown and the casserole is bubbling.

Notes

You can transfer the ground beef mixture to a 13 x 9-inch baking dish if you don't have a large ovenproof skillet.

 You can use different cheese if you prefer. We use a mixture of sharp cheddar and pepper jack.

Easy Yellow Cake

 This made from scratch yellow cake recipe is just as simple as using a boxed cake mix, without the preservatives. Just a few simple ingredients that almost everyone already has in their pantry and on hand.

Ingredients

3/4 c. butter or margarine
1 1/2 c. sugar
3 eggs
1 1/3 c. buttermilk or sour milk
2 1/2 tsp. vanilla
3 tsp. baking powder
1/2 tsp. salt
3 c. flour

 Directions

Heat oven to 350°. Spray a 9 x 13-inch cake pan. You can also spray the pan with cooking spray if desired.

In a large mixing bowl, combine shortening and sugar together.  Beat well until light and fluffy.

Beat in eggs, one at a time, beating well after each addition. 

Add buttermilk and vanilla.  Beat well. Be sure to scrape down the sides and bottom of the bowl occasionally.

Add baking powder, salt, flour to the bowl. Mix well.

Pour the batter into the prepared cake pan.

Bake for 40 to 42 minutes, or until a toothpick inserted in the center comes out clean. 

Allow the cake to cool completely and then frost with your favorite frosting.

Pork Chops and Asparagus

This is an easy one dish meal that takes no time at all to prepare.  Potatoes, asparagus and bell peppers baked along with pork chops. It is a very colorful meal and healthy too.

Ingredients

3 Tbs. olive oil, divided
3 c. potatoes, diced
1 bell pepper, diced
3 c. asparagus, cut into 1 inch pieces
salt and pepper to taste
1 tsp. Southwest seasoning
1/2 c. parmesan cheese
1/2 c. panko breadcrumbs **
1 tsp garlic
4 pork chops, cut 1 inch thick

Directions

Preheat oven to 350°. Lightly spray or oil a 15 x 10 x 1-inch baking pan. 

Place the potatoes, and bell peppers in the baking pan.  Drizzle 1 tablespoon olive oil over the top of the potatoes. Using your hands, mix the potatoes and peppers until they are all coated with the oil.  Season with salt and pepper to taste and mix them again.  Move the potatoes to one side of the baking pan.

In a low sided dish or pan, combine Parmesan cheese, panko breadcrumbs and garlic powder. 

Place the pork chops in the baking pan. Brush the top side of the pork chops with 1 tablespoon olive oil. Using half of the Parmesan cheese mixture, divide that evenly among the pork chops. Lightly, press the mixture on top of the pork chops, so that it covers the pork chops.

Bake for 25 minutes. 

Add the asparagus to the baking sheet on the other end of the baking pan. Drizzle 1 tablespoon olive oil over the asparagus. 

Turn the potatoes over with a spatula. 

Sprinkle the rest of the Parmesan cheese mixture over the top of the potatoes, asparagus and pork chops.

Bake for another 20 minutes, or until the vegetables are tender, and the pork is cooked through.

Notes

Instead of using panko breadcrumbs, you can use stuffing mix or croutons that you crushed up finely.

Easy Sauted Garlic Asparagus

Easy Sautéd Garlic Asparagus

 

The asparagus in our garden is about to come up, and we are looking forward to eating some of this delicious, healthy vegetable. Did you know that asparagus is healthy for you? It has vitamin A, C, K, thiamin, riboflavin, and folate?   According to Live Science, asparagus helps to regulate blood sugar levels, lower type 2 diabetes and slow down the aging process. 

Ingredients

1 Tbs. olive oil
1 Tbs. butter
1 lb. asparagus trimmed
salt and pepper to taste
3 cloves garlic, minced

Directions

In a cast iron skillet, heat olive oil and butter over medium high heat. Add asparagus.  Sauté the asparagus until it is golden brown. This takes about 3 to 5 minutes.

Add garlic.  Sauté for about 1 minute.

Lower the heat to low.  Cover and cook the asparagus until it is tender, about 5 to 10 minutes.  Season with salt and pepper to taste

 Serve and enjoy.

Notes

You can leave the asparagus in long spears, or cut into 1 to 3 inch pieces.

Crispy, Spicy Chicken Thighs

 A simple, yet easy recipe for chicken thighs. Homemade seasoning sprinkled over the top brings out the flavor, and the meat is tender and juicy when it comes out of the oven.

Ingredients

6 to 8 chicken thighs
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. oregano
1 tsp. thyme
1 tsp. paprika
1/4 tsp. cayenne pepper
salt and pepper to taste

Directions

Preheat oven to 350°. Spray a baking sheet with cooking oil.

In a bowl, combine garlic powder, onion powder, oregano, thyme, paprika and cayenne pepper. Mix the seasoning well. 

Salt and pepper both sides of the chicken thighs. 

Sprinkle the seasoning over both sides of the chicken. You can use as much or as little of the seasoning as you like. If you have extra seasoning, you can store it in a sealable bag or a jar with a tight-fitting lid.

Place the chicken thighs on the prepared baking sheet.

Bake for 50 minutes, or until the internal temperature reaches 165° when tested with a meat thermometer.  If the juices run clear, and the meat is not pink at the bone, then the chicken is fully cooked.

Barbecue Sauce

Making your own barbecue sauce is so easy to do. The prices of bottled barbecue sauce have skyrocketed.  This recipe has spices to bring out the flavor that will compliment any type of meat that you serve it on. We use this recipe on pork, ribs, beef, or chicken.

Ingredients

2 c. ketchup
2 c. tomato sauce
1 1/4 c. brown sugar
1 1/4 c. red wine vinegar
1/2 c. molasses
4 tsp. liquid smoke
2 Tbs. butter
1 tsp. paprika
1 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. cayenne pepper
1/2 tsp. celery seed
1/4 tsp. cinnamon
1/4 tsp. chili powder

Directions

In a sauce pan, add, ketchup, tomato sauce, red wine vinegar, molasses, liquid smoke, butter, paprika, salt pepper, garlic powder, onion powder, cayenne pepper, celery seed, cinnamon, and chili powder.  Mix until the sauce is smooth and thoroughly combined. 

Turn the stove on medium high heat and bring the sauce to a bubble. Reduce the heat to low and simmer for about 20 minutes, or until thickened.