Cafe Rio Creamy Tomatillo Dressing (copycat)

Ingredients:

1 (1 oz) package Hidden Valley Ranch Dressing mix

1 cup buttermilk

1 cup mayonnaise

1 large or 2 small tomatillos (They are green and by the tomatoes.)

1 clove garlic, minced

1/2 bunch cilantro, chopped

1/2 tsp lime juice

1/2 to 1 small jalapeno, seeds removed and chopped

Instructions:

Blend all ingredients together in a blender or food processor and store in the refrigerator to let the flavors blend. Beware that the dressing tends to get hotter the longer it sits.

Skinny Alfredo Sauce

From the kitchen of Julie Stoner via Clarks Condensed

(Serve with Parmesan crusted chicken strips or add shrimp if desired.)

Ingredients:
1/4 cup butter
3/4 cup coconut milk cream
1 tablespoon corn starch
1 cup Parmesan cheese, shredded or shaved
1/4 teaspoon salt
1 tablespoon parsley
2 teaspoons minced garlic

Instructions:

1. Place butter and coconut milk cream into a pan. Heat over medium head until it starts to boil lightly (do not let it get to a heavy boil.)
2. Add remaining ingredients and whisk until corn starch is dissolved. Once thickened, reduce to low simmer until ready to eat.
3. Toss with pasta of choice.
4. Add sauteed onions, mushrooms and broccoli, if desired.

Super Simple Hot Fudge Sauce

Melt in a microwave safe bowl for 1 minute:

1 C. semi-sweet chocolate chips

1 cube (1/2 C. ) butter

Stir and melt for another 30 seconds if needed.

Add 1- 14 oz. can sweetened condensed

milk and 1/8 C. milk and stir until blended.

Heat through.

This is the best hot fudge sauce I have ever made. Next time you buy some good vanilla ice cream, just make this to go with it! Super delicious!

Fresh Cranberry Orange Relish

1 (12-ounce) package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained

1 unpeeled orange, cut into eighths and seeded

3/4 to 1 cup granulated sugar

Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.

Makes about 3 cups.

NOTE: May also be prepared in a food grinder.

Mom's Famous Potato Salad

6 medium potatoes, boiled and cut into bite-sized chunks
2 or 3 hard boiled eggs, shredded or diced
chopped onion (to taste)
dill pickle, diced (to taste)
salt & pepper (to taste)

Sauce:
1 1/2 cups Miracle Whip Salad Dressing
2 Tblsp sugar
1 Tblsp vinegar
3/4 cup milk (adjust as needed for desired thickness of sauce)

Gently mix the sauce with the salad ingredients. Garnish with paprika and sliced boiled eggs.

A few years ago I got frustrated trying to duplicate mom's potato salad. She didn't have the recipe written down - she would just taste the sauce and adjust as needed. That didn't work for me, so I asked her to pay attention to the quantities the next time she made it and write it down for me. I've been enjoying it ever since!