Homemade Salsa

4-5 Tomatoes (Garden or Store bought)
1 onion
1-2 jalepenos
2 cloves garlic
1/2 bunch cilantro

Chop each item separately in food processor. Then mix all together (or if you're in a hurry throw it all in together). Add salt to taste.

Cafe Rio Cilantro Ranch Dressing

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender.

Olive Garden Salad Dressing

1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Olive Garden Salad Mix

Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

Martha Stewart Glaze/Frosting

1 ½ cups powdered sugar
3 to 4 tbsp. milk, water, or lemon juice

Sift powdered sugar into a bowl. Whisk in liquid 1 tbsp. at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid.

Grandma Eads' Hot Fudge

1 can sweetened condensed milk
2 wrapped squares unsweetened chocolate

Heat until completely melted in a double boiler.

Old-fashioned Lemon Sauce

1 c. sugar, 1/2 c. butter,
1/4 c. water, 1 egg, well beaten, 3/4 tsp. grated lemon peel,
3 tbsp. lemon juice.

Combine all ingredients in medium saucepan. Heat to boiling over medium heat, stirring constantly. Serve