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Disneyland Bengal BBQ (copycat)

October 22, 2020 by Shanon Balser Leave a Comment

If you hang around our family, or this blog, long enough you will have no trouble figuring out that we are Disneyland fans.  Let me think of a stronger term…fanatics.  We love Disneyland.  We have often talked about how Disneyland takes us to another land and it’s the land of our childhood.  Raising six kids with Disney movies and trips to sunny California (thank you soccer and baseball trips), we have created more than a few memories inside the park. 

I remember on one trip, we had been inside the park so often and had completely satiated our need to ride the rides.  One morning at the hotel my oldest pulled out a map of Disneyland.  He tore the map into “lands”.  The family brainstormed a game we could play together.  In the end, we all put our names in a hat and drew out teams.  Two people per team.  The rules were a simple game of hide-and-seek.  Once we had our teams, each team drew a folded “land” from the torn-up map.  Each team had to start in their land, ride one ride and then they could move about the park in any manner they chose.  If you found another team you took a photo of the team and sent it to the group.  That team was then “out”. The last team standing received some prize and I don’t think any of us could tell you what the prize was. 

I’ll never forget hiding behind a large tree near The Haunted Mansion with Michael and us both looking at our phones only to see a photo of our backsides as we hid behind the tree.  We had come out of hiding long enough to stand in a line to get a pass of all passes during the year of a million dreams.  We knew the risks.  We accepted them and we paid the price. If I’m not mistaken, Tod and Keven won The Game that day.  In all fairness, Tod had his wallet and he and Keven got new shirts and hats to go full incognito.

I don’t know when our tradition of stopping at The Bengal Barbeque started, but it was around this time.   Often, now, you will hear one of us say “hey, I am stopping at The Bengal BBQ for a banyan, I will catch up to you”.  Just as often that person is followed by several others to grab a skewer of meaty and saucy deliciousness.  We all have our favorites.  So much so that Lacey stopped at Town Hall and requested the recipe.

Earlier this week we celebrated Katey’s birthday.  For a family who is on a Disneyland Diet (due to Covid-19), it seemed appropriate to celebrate in Bengal Barbeque style.  Lacey has made a few adjustments to the recipe because that is what we do. It was delicious! As we reminisced about Disneyland and Katey we played music from the Tiki Room and Indiana Jones and hoped that some of those present would be able to use their season passes soon.

Here’s to family memories, holding out hope, great memories still to be had, season passes, and a family who is always game to be a child again.  Oh—and to the creation of The Game which will stand in Balser history forever.

Hope you have fun whipping up these magical skewers and don’t forget to turn on the tiki music.

Chieftain Chicken Skewers

Serving Size:
6-8
Time:
15 minutes
Difficulty:
easy

Ingredients

  • 6 whole cloves
  • 2 T. red wine vinegar
  • 1 C. ketchup
  • 1/2 C. crushed pineapple
  • 1/2 C. brown sugar
  • 1/2 C. soy sauce
  • 1/4 C. orange juice concentrate
  • 3 T. water

Directions

  1. Simmer cloves in red wine vinegar for 5-10 minutes
  2. Add the rest of the ingredients, bring to a boil then reduce to a simmer for 5 minutes
  3. Brush on grilled or baked chicken skewers

Bengal Beef Skewers

Serving Size:
6-8
Time:
15 minutes
Difficulty:
easy

Ingredients

  • 1 C. teriyaki sauce
  • 1 C. soy sauce
  • 1 T. red wine vinegar
  • 1 C. brown sugar
  • 1/2 C. sherry cooking wine
  • 2 whole bay leaves
  • 1 T. ground black pepper
  • 2 T. fresh ginger
  • 1 T. fresh garlic

Directions

  1. Add all ingredients to a sauce pot and simmer 5-8 minutes
  2. Brush over sirloin steak skewers

Banyan Beef Skewers

Serving Size:
6-8
Time:
15 minutes
Difficulty:
easy

Ingredients

  • 1 C. soy sauce
  • 1 1/2 C. water
  • 1 T. ground black pepper
  • 3 T. sesame oil
  • 1 t. ground red pepper
  • 1/2 t. cayenne pepper
  • 1 t. fresh garlic
  • 1 T. corn starch

Directions

  1. Mix all ingredients except corn starch, and bring to a boil
  2. Add enough water to the corn starch to make a bit of a paste, add it to the boiling mixture and remove from the heat once it is thickened.
  3. Brush over sirloin baked or grilled steak skewers

Filed Under: Appetizers, Beef, Chicken, Main Dishes, Sauces, Uncategorized Tagged With: appetizers, beef, chicken, main dishes, sauces

Pizza Sauce With Sweet Basil And Garlic

March 10, 2015 by Shanon Balser Leave a Comment

Pizza Sauce, Homemade Pizza Sauce, Best Pizza Sauce, Easy Pizza Sauce In our family pizza is it’s own food group.  We love pizza.  For the longest time I was not a homemade pizza kind of girl. For me the whole idea of pizza night was that I didn’t have to cook and I didn’t have to clean up.  Order a pizza.  Have it delivered.  Eat the pizza.  Throw away the box.  In recent years I have changed my tune a little.  I enjoy the process of making pizza from scratch and specifically I enjoy being able to make a specialty pizza without the price.

This little pizza sauce is a keeper.  I used to keep a bottle of spaghetti sauce on hand to use as a basis for a pizza sauce. Without fail it would get used in some other dish and I wouldn’t have what I needed to start a pizza.  I love this recipe because I always have the ingredients that it calls for, it’s quick and easy to make, it’s versatile and it tastes delicious.  Use this sauce for pizza, slather it on bread, make an Italian bruschetta, use it as a dip with chunks of french bread or eat it out of the bowl like my adorable granddaughter.

Alta You’ll need a can of diced tomatoes, 1/4 cup sliced fresh basil OR 1 1/2 tablespoons dried sweet basil, 3 cloves of garlic minced or pressed, one tablespoon olive oil, 1/2 teaspoon salt and about 1 1/2 tablespoons of granulated sugar (optional).

Pizza Sauce, Easy Pizza Sauce, Pizza Sauce with canned tomatoes In a medium sized sauce pan over medium heat, saute garlic in olive oil for about 30 seconds or until it starts to turn a lovely golden color.  Add undrained tomatoes, basil, salt and sugar.  Bring to a boil and then reduce to a low simmer. Simmer for about 15 minutes, stirring occasionally, until most of the moisture has evaporated.  Use it immediately or store it up to 5 days in your refrigerator.  If I know that pizza is on the menu in the coming week I love to make it ahead of time to simplify pizza night.

pizza sauce, easy pizza sauce, homemade pizza sauce

Pizza Sauce with Sweet Basil and Garlic
 
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This pizza sauce comes together quickly and deliciously from ingredients you have in your pantry. If you are lucky enough to have fresh basil you are in for an even sweeter sauce. This recipe makes enough sauce for one large pizza.
Author: Shanon
Ingredients
  • 3 cloves garlic pressed or minced
  • 1 tablespoon olive oil
  • 1 14.5 can diced tomatoes, undrained
  • 1½ tablespoons dried basil OR ¼ cup fresh basil, sliced
  • 1½ tablespoons sugar
  • ½ teaspoon salt
Instructions
  1. In a medium size sauce pan, heat olive oil over medium heat.
  2. Add minced/pressed garlic and saute for about 30 seconds or until the garlic starts just turn golden.
  3. Add diced tomatoes, basil, salt and granulated sugar.
  4. Bring to a boil and reduce heat to a simmer.
  5. Simmer for about 15 minutes or until most of the moisture has evaporated.
3.2.2925

 

Filed Under: Sauces Tagged With: Easy Pizza Sauce, Pizza Sauce, Sweet Basil Pizza Sauce

Buffalo Wing Sauce

January 13, 2015 by Shanon Balser Leave a Comment

Buffalo Sauce We love sauces at our house.   I may have said that before.  It bears repeating.  We love sauces at our house.  In recent years we have become lovers of buffalo sauce.  It originated with an order of wings and graduated to pizza, tacos and dips. Falling in love with any sauce is a dangerous affair.  You taste something, you love it, and you spend a fair amount of time searching for a combination of ingredients that somehow meets the requirements of your memory.

Deciding on the following recipe was a joyous relief.  This is the recipe that the Balser Family loves.  I think you will love it too!

Start with Franks Original Hot Sauce, garlic salt, butter, Worcestershire Sauce and brown sugar.

Buffalo Sauce Ingredients Sweet Suppertime Put all ingredient in a small sauce pan ( you are not making gobs).  Melt the butter over low heat, add hot sauce, garlic salt, Worcestershire sauce and brown sugar.  Bring to a boil, stirring until all your ingredients are nicely incorporated. Serve hot and refrigerate any leftovers in an airtight container.  It’s easy to warm in the microwave as you need it.  I find that when I have a batch of this made up my kids find all kinds of things to put it on!

What are you going to put your Buffalo Sauce on?  We are going to put this on our chicken winglets.  I’ll be posting that next week!  Come on back…

Buffalo Wing Sauce Sweet Suppertime Final

 

Buffalo Wing Sauce
 
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Prep time
5 mins
Cook time
1 min
Total time
6 mins
 
Spice up a myriad of dishes with this sassy hot wing sauce...
Ingredients
  • ½ cup butter
  • ⅔ cup Franks Original Hot Sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon garlic salt
Instructions
  1. Melt butter over low heat
  2. Add Franks Hot Sauce, brown sugar, Worcestershire Sauce and garlic salt.
  3. Simmer on low heat for one minute, stirring until all ingredients are nicely incorporated.
  4. Store unused Buffalo Wing Sauce in an airtight container in your refrigerator and see what your family puts it on!
3.2.2925

 

 

 

 

Filed Under: Sauces Tagged With: buffalo sauce, buffalo wing sauce, wing sauce

Best Buttermilk Syrup

November 18, 2014 by Shanon Balser Leave a Comment

Buttermilk Syrup Header

In years past the local high school football team held a community breakfast as a fundraiser.  In all honesty, the french toast served in large quantities was a bit lackluster, but  the syrup—that was a whole different story.  I remember showing up to our first football breakfast with 6 little kids in tow, long before my first son put on the pads and starting cracking helmets.  We made our way to the front of the line and I handed each child their flimsy white paper plate loaded with french toast and filled with syrup. As hard as we tried to not drip too much syrup off the sides and onto the floor it was in vain.  But it seemed we weren’t the only ones who had a hard time keeping the syrup on our plates, judging from how our feet kept sticking to the cafeteria floor as we walked along to find a table.  Local restaurant owner Doc Magelby himself was kind enough to wander around to the tables and pour us a bit of extra syrup if we wanted it.  We definitely wanted it.

Years passed and soon it was my own boys that were selling tickets to this fundraiser.  Each year the plates were always flimsy, the floor was always sticky, and the syrup was always delicious.  It wasn’t until I was down to my last football player that I thought I might like to add this recipe to my own archive.  We use this recipe to add a little extra sweetness to breakfast while stirring up a few crisp fall football memories.  What will your memories be?

**  A few words of caution; don’t expect a clean floor when you are done and make sure you start with a LARGE pot.  We will make the cinnamon swirl bread on Thursday!

buttermilk syrup 2

Best Buttermilk Syrup
 
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This unique breakfast syrup adds a bit of country charm to breakfast. It's not bad on ice cream either...
Author: Sweet Suppertime
Ingredients
  • LARGE POT
  • 6 tablespoons butter--not margarine
  • 1 cup sugar
  • ½ cup buttermilk
  • 1 tablespoon corn syrup
  • ½ teaspoon baking soda
  • pinch of salt
  • 1 teaspoon vanilla extract
Instructions
  1. In a large pot, melt butter over low heat.
  2. Add sugar, buttermilk, corn syrup, baking soda and salt and increase heat- bringing the mixture to a boil.
  3. Reduce heat as low as you can to keep the mixture at a low boil. This can vary depending on your pan and your stove top.
  4. Boil 5 minutes.
  5. Remove from heat and when the mixture has calmed down, add vanilla.
  6. Refrigerate unused syrup. It goes pretty thick in the fridge but warms up nicely in a pot or in the microwave.
    If you choose to double this recipe, do yourself a big favor and use a very large pot because it foams up quite a bit while boiling.
3.2.2807

 

Filed Under: Sauces Tagged With: breakfast syrups, buttermilk syrup, copycat Magelby syrup

Brown Sugar Cinnamon Butter

November 6, 2014 by Shanon Balser 2 Comments

Brown Sugar Cinnamon Butter

Well if you are tired of wading through wordy descriptions and far too many photos, today is your lucky day.  One photo.  Short description.  You want to make this butter.  You want to make it and you want to slather it on french toast, toast, pancakes, muffins, rolls, pumpkin bread and of course–cinnamon bread.  Whip it up in no time and eat it in even less!

5.0 from 1 reviews
Brown Sugar Cinnamon Butter
 
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Spread this on anything from pumpkin bread to french toast to add a little something special. This is great to take along to a party with your homemade bread.
Author: Sweet Suppertime
Ingredients
  • ¼ cup brown sugar
  • ½ cup butter, softened
  • ½ teaspoon cinnamon
  • Sprinkle of cinnamon as garnish
Instructions
  1. Soften ½ cup butter
  2. In a mixer or with your muscles, whip butter, brown sugar and cinnamon until it is smooth and creamy.
  3. If you are feeling extra domestic pipe it into a dish using a decorating bag.
  4. Sprinkle with cinnamon.
  5. Store leftover portion in the refrigerator, if there is any 🙂
3.2.2807

 

Filed Under: Bread, Frosting, Sauces, Seasonings & Mixes Tagged With: cinnamon butter, Texas roadhouse cinnamon butter

Apple Cider Syrup

October 23, 2014 by Shanon Balser Leave a Comment

Apple Cider Syrup

One of my earliest memories as a very small child was going with my dad up to “Old Man Tristy’s” apple cider press. To put this little jaunt into perspective, we lived next to my grandmother about 2 miles from town and my grandmother lived next to my Aunt Ellen.  My memory puts Old Man Tristy in a trailer out in a vacant field of sagebrush somewhere a bit north of Aunt Ellen.  There were only a smattering of other houses near us at the base of the foothills where I grew up, and most of the families were related to us.

I don’t exactly know what  arrangement  my father had with Mr. Christensen (Old Man Tristy), but I know it involved us getting to take home several jugs of fresh apple cider.  I  still recall the sound of the conveyor belt as the apples bobbed along and the way Tristy would pluck certain apples off the belt and toss them aside.  The lighting was dim in the old building that housed the press and it seemed that the low lamp glow added to the magic of turning the apples into the most delicious drink I had ever tasted.  To this day apples hold more than flavor for me; they hold memories.

This recipe is a new one for me, made from a jug of apple cider ( not juice), boiled down until it’s reduction yields a sweet, yet tangy, intense apple syrup.   Once I have reduced the cider into syrup I put it in the fridge and use it on everything from pancakes to pork chops.  It’s great in a glaze or drizzled over muffins.  Your imagination with this unique syrup is your only limitation.   Tristy is gone–so I picked my cider up at Walmart.

Get a jug of apple cider (not apple juice).

DSC_0393

The amount of syrup you want to make is totally up to you.  I like to start out with about 8-10 cups of cider in a pot (this leaves a bit of cider for the kids).  I end up with around 2 cups of cider syrup.

Apple Cider in Pan

Bring the cider to a boil and then reduce your heat to just a simmer.  This pot is going to simmer on that very low heat for about 8 hours and your home is going to smell delicious.  Everyone who stopped by my house the day I made mine made about the same comment, “Wow!  It smells soooo good in here”!  And it did.  My syrup ended up looking like this:

DSC_0400

 

a deep, golden brown.  Isn’t it beautiful?  After you are done licking your fingers and the spoon, store it in an airtight container in your refrigerator and start the long list of uses you will have for it over the next few weeks…apple muffin glaze, ice cream sundae topping, a base for barbecue sauce, pork chop glazing, pancake syrup….

Final Syrup

 

 

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Apple Cider Syrup

Ingredients

  • 100% Apple Cider

Instructions

  1. Measure 8-10 cups of apple cider into a large pot.
  2. Bring the apple cider to a boil and reduce heat to a slow simmer.
  3. Simmer for approximately 8 hours or until the cider syrup has reached the desired consistency. This amount of time reduces the syrup by about 2/3.
  4. Cool and place in an airtight container in the refrigerator.

Keep an eye on the syrup during the last few hours. As the syrup thickens it can settle and scorch. Periodic stirring may be necessary.

3.1

https://www.sweetsuppertime.com/?p=262

Apple Cider Syrup

 

Apple Cider Syrup
 
Print
Ingredients
  • 100% Apple Cider
Instructions
  1. Measure 8-10 cups of apple cider into a large pot.
  2. Bring the apple cider to a boil and reduce heat to a slow simmer.
  3. Simmer for approximately 8 hours or until the cider syrup has reached the desired consistency. This amount of time reduces the syrup by about ⅔.
  4. Cool and place in an airtight container in the refrigerator.
Notes
Keep an eye on the syrup during the last few hours. As the syrup thickens it can settle and scorch. Periodic stirring may be necessary.
3.2.2807

Filed Under: Sauces

Sweet Buffalo Wing Sauce

March 25, 2013 by laceyaltadraper@gmail.com Leave a Comment

Sweet Suppertime

In the realm of being a mom there are a few things that I always count on to make my life easier–if only for a moment or two.  You might feel the same way as I do about duct tape, hot glue, the dollar store, super glue and masking tape (when you have short children and the church pants you just bought are about two feet too long and you forgot to hem the pants before Sunday!)  Included in my list of time/life savers is this recipe for Sweet Buffalo Wing Sauce.  It’s a “go to” kind of thing.   If you need to add a bit of quick flavor to a favorite dish or just change things up a bit, this is a great way to do it.  Of course now that I have said that I had better clarify just a bit.  We are a saucy family. 🙂
We have a fridge full of sauces!  Sauces for fries, hamburgers, rice, salads, fries again, ice cream, skewers, fries again.  Well you get the idea.
The thing is…my kids have asked me to post my meatloaf recipe but I can’t until I record this sauce. (Because the sauce is in the meatloaf )  So here it is.  It just might be the easiest thing I do for the biggest results.  I should give credit here to my nephew in-law.  Is that a real relation?  Anyway he used to work at a place that made this wing sauce and he told me how to make it and it has been a life changer.  Seriously.  I put it on pizza, slip it in meatloaf, plaster it on wings, mix it with ranch dressing for salads and fries, spread it on gourmet quesadillas, use it in panini’s, pour it in baked beans and have been tempted to put in on ice cream.  Kidding!

Your list of ingredients is pretty simple:  Brown Sugar, garlic powder and any hot sauce you have in your cupboard.  I have tried this with Cholula, Franks and Western Family.  I feel pretty confident that you could use ANY hot sauce and find the right proportion of brown sugar to go with it.  By the way…do you see the size of that Franks Sauce container?  Yup, I bought that at Sam’s Club in the gallon form.  That should be evidence that we make this recipe quite often.

Sweet Buffalo Wing Sauce     told to me by my nephew-in-law and adapted to the sugary side by me

1 cup hot sauce such as Franks, Cholula etc
1 1/4 cups brown sugar
1/2 tsp garlic powder (optional)

Place the hot sauce and brown sugar together in a heavy pot and stir to incorporate the sugar.  Turn burner on to medium heat and bring to a boil.  Keep in mind that you could make candy out of this if you boil it too long so don’t leave the kitchen.

Bring ingredients to a boil, stirring until the sugar is completely dissolved.  Remove from heat and allow to cool.  Store in the refrigerator.  Oh, and start making extra room for that gallon jug! 

Filed Under: Sauces

Welcome to Sweet Suppertime

Welcome to Sweet Suppertime

About Me

Welcome to Sweet Suppertime! I am Shanon the two lovely girls with me are my daughters, Lacey and  Katey. You’ll see posts from them periodically as well!  I love the part that good food plays in raising a family and cultivating friendships. I love gardening, photography, writing, and everything about the kitchen. This is my attempt at bringing all three together so that my kids and grandkids, no matter where they are in the world, can have a bit of supper with me. What are you having for supper?

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  • Disneyland Bengal BBQ (copycat)
  • Bandit Style Steak and Baked Bean Nachos
  • Buffalo Wing Perfection — crisp and juicy
  • Fiesta Dip
  • Holiday Meatballs
  • The Best Fresh Salsa
  • Bruschetta

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