Have a new post up at Style Lush today! If you haven’t heard about my caramel brownies by now, then I think it’s about time. Your life will be altered.

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One of my close mommy friends is a fabulous gal and a great cook. She’s got great recipes over at her own site, Eat at Allie’s. When I moved up to No. Cal over 4 years ago, she became one of my closest friends. She even shared some of her favorite recipes to me, a gal who didn’t know much past her Good Housekeeping cookbook. (ah, so naive back then.) Her Peanut Sauce is one of these gems and is FANTASTIC. Make a batch, use half with your meal, then freeze the rest OR just save the leftovers in the fridge for use later in the week. It uses most pantry items and has such great flavor.

While hubs was away on business, I pulled the leftover sauce out of the freezer and cooked some broccoli, peas, carrots and corn. Served over rice, I cooked myself a perfect meal in the span of 5 minutes. Bon appetite!

Peanut Sauce

(makes 1 3/4 cups)

• 4 cloves fresh garlic
• juice from half lemon
• 1/2 cup creamy peanut butter
• 1/4 cup water
• 1/4 cup ketchup
• 1/4 cup reduced sodium soy sauce
• 1/4 cup brown sugar
• 2 T peanut oil or vegetable oil
• 4 t bottled chopped ginger
• 1 T red wine vinegar
• 1 T onion powder
• 1 T sesame oil (I used another T of veggie oil since I didn’t have sesame.)
• 1/2 t crushed red pepper or to taste

1) Chop garlic cloves in blender.
2) Place all other ingredients in blender and pulse on high until combined.
3) Serve at once or refrigerate in an airtight container up to one week. (I froze mine.)

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