Blueberry Sauce/Syrup

1 cup water

2/3 cup sugar

1/4 cup strained fresh lemon juice

2 tablespoons cornstarch

2 cups blueberries

1 teaspoon vanilla

Combine the water, sugar, lemon juice, and corn starch in a medium-sized heavy saucepan. Bring to a boil, stirring frequently, and cook 1-2 minutes until thickened. Add the blueberries and cook for 5 minutes. Remove from heat and add the vanilla. You can either mash or blend the berries (like for syrup) or leave them whole (to use as a topping). Serve warm and refrigerate the leftover.

(From ourbestbites.com)

Cafe Rio Creamy Tomatillo Dressing

1 packet of buttermilk ranch dressing

1 Cup mayo

1 cup buttermilk (the smallest carton is perfect)

1 bunch of cilantro

2 tomatillos husked

1 jalapeno (take the rib and seeds out)

Garlic powder (just a few shakes)

Juice from 1 lime

Blend mayo, dressing mix, buttermilk, and garlic in a blender until blended and smooth.  Dice up tomatillos, jalapeno, cilantro and place in the blender.  Juice up the lime and add that to the blender.  Blend up all ingredients until smooth and creamy.Chill in the refrigerator for at least 30 minutes.

(From http://tyandwhitneyulrich.blogspot.com/2011/05/creamy-tomatillo-dressing-cafe-rio.html)

Arby's Sauce

1 c. ketchup
2 tsp. water
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. pepper
1/4 tsp. salt
1/2 tsp. Tabasco

Combine and cook over medium heat until mixture begins to boil.  Simmer for 5-10 minutes.  Remove from heat and cool.  Keep in refrigerator.  Makes 1 cup of sauce.  Great with chicken tenders!

Sweet and Sour Sauce

3/4 cup white sugar
1/3 cup white vinegar
2/3 cup water
1/4 cup soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch

Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.
 
(From allrecipes.com)