Restaurant Style Salsa

1 can (28 oz) whole tomatoes with juice
2 cans (10 oz) Rotel- diced tomatoes and green chiles
1/4 c. chopped onion
1 clove minced garlic
1 whole jalapeno quartered and sliced thin (oh yes, with the seeds and all)
1/4 t. sugar
1/4 t. salt
1/4 t. ground cumin
1/2 c. cilantro
1/2 of a lime juiced, or 1 T bottled lime juice

Combine the whole tomatoes, rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice and cilantro in a blender or food processor. Pulse until you get salsa to the consistency you like- 10-15 pulses. Test the seasonings with a tortilla chip and adjust as needed. Refrigerate for at least an hour. Serve with tortilla chips or with cheese nachos.

Creamy Alfredo Sauce

1/2 c. butter
1 pkg (8oz) cream cheese
1 c. half and half (I just use milk)
1/3 c. parmesan cheese
1 t. garlic powder
pepper to taste

In a medium sauce pan melt the butter. Once the butter is almost melted, cut the cream cheese into 4 pieces, and put them into the sauce pan (melts quicker in smaller pieces.) Once the butter and cream cheese are mixed well together add the half and half (or milk,) parmesan cheese, garlic powder, and then shake pepper on top to taste. Stir all together until well mixed. Once all the ingredients are mixed together and heated turn off the burner and set aside so the sauce can thicken up. Stir every few moments. Pour over your favorite pasta, and warm breadsticks are amazing to dip in the extra sauce! (You can also use this as the sauce on an alfredo pizza)

Authentic Italian Creamy Tomato Sauce

2 T olive oil
3 (29oz) cans of tomato sauce
1 clove garlic
1 t basil
1 pint heavy cream
1 T butter
7 oz gouda cheese
3 medium onions chopped
dash of chili pepper
dash of salt
pasta for 10 servings
grated Parmesan cheese

In olive oil and butter, saute' the basil, chili pepper, onion, garlic and salt until the onion is tender. Add tomato sauce and cook until the flavors combine (at least 20 minutes; longer = better.) Add Gouda cheese and stir until it is melted. Add the cream and remove from heat. Serve over the pasta and top it with Parmesan

Restaurant Teriyaki Chicken Sauce (my favorite!)

1/4 c. soy sauce
1/4 t garlic powder
2 T corn starch
1 c. water
5 T packed brown sugar
1/4 c. cold water
1/2 t ginger
1-2 T honey

Mix soy sauce, water, ginger, garlic powder, brown sugar and honey. Mix cold water and corn starch together separately, and then add to the other mixture. Heat till warm and bubbly. (I prepare the chicken the same was as the Orange Chicken (here), but change the sauce and use this one instead for teriyaki chicken, its to die for!) I also top mine with chopped green onions and chow mein noodles.

White Pasta Sauce (Saucy Meatballs)

I love this recipe, we use it all the time with meatballs and pasta, good for beef stroganoff!

1/3 c. Milk
1/8 t. ground nutmeg
1 can cream of chicken soup
1/2 c. sour cream

Mix milk, nutmeg, and soup and heat to boiling. Stir occasionally. Reduce heat when boiling. Cover and simmer for 15 minutes. Stir in sour cream. Heat through. Serve (this would be where you mix the ground beef into it, or just pour it over the noodles and meatballs)