This recipe courtesy of Kittycatmom at Recipezaar.com, I have made this a few times, it’s easy and wonderful!

Servings 6

Ingredients:

1 (9-inch) pie crust, baked
1 (3 ounce) box strawberry Jell-O dessert
1 cup hot water
1 pint vanilla ice cream
1 (10 ounce) box frozen strawberries

Instructions:

1. Partially thaw the strawberries.

2. Thoroughly dissolve the jello in boiled water; then mix in the ice cream and berries.

3. Pour into prepared pie crust and chill until set (about 4 hours).

4. Serve with whipped cream.

Photo courtesy of Andrea

Plan ahead the beef mixture needs to be chilled for at least 6-24 hours before shaping and cooking, or you may shape into meatballs and then refrigerate which ever works the best for you

Servings 6-8

INGREDIENTS:

1 pound ground beef

1/2 pound ground pork (or use all beef)

2 large eggs, slightly beaten

1/2 cup freshly grated Parmesan cheese

1/3 cup dry breadcrumbs —–  don’t have dry breadcrumbs?  soak 3 slices white sandwhich bread in the 1/3 cup of  milk until soft

4 large garlic cloves, finely chopped (garlic lovers can use more)

1/3 cup milk

1 teaspoon dried oregano (optional)

3 tablespoons dried parsley

1-1/2 to 2 teaspoons seasoned salt

1 teaspoon fresh ground black pepper (can use more or less)

INSTRUCTIONS:—————————————————-

In a bowl mix all ingredients together using clean hands until well combined adding in a little more bread crumbs if needed to hold together; cover and refrigerate for at least 6 hours or 24 hours.

Shape into small balls.

Drop the balls into simmering pasta sauce and do not stir for at least 20 minutes or you will risk breaking apart.

Continue cooking the meatballs in the sauce for at least 40 minutes or more.

NOTE: you may also bake the meatballs in a 350 degree F oven for 25 minutes.

Make this as spicy as you desire by adjusting the crushed red chili flakes, use your own favorite meatball recipe for this, a 5-quart crockpot is needed for this.

Servings 6

INGREDIENTS:

1 pound lean ground beef (prepared with your favorite meatball recipe, or use my Italian meatball recipe posted on this site)

3 tablespoons cornstarch

3 teaspoons sugar

1 cup canned beef broth

2 (28 ounce) cans crushed tomatoes

2 large carrots, peeled and diced

1 (6-ounce) can tomato paste

1 envelope dry onion soup mix

1 teaspoon dried basil

3-4 cloves garlic, minced

1/2 teaspoon crushed red chili flakes

1/2 teaspoon fresh ground black pepper (or to taste)

INSTRUCTIONS:—————————————–

In a bowl season the ground beef using you favorite recipe, then shape into 1-inch balls.

Place the meatballs into a 5-quart crockpot.

In a large bowl combine the cornstarch with sugar and broth until smooth.

Stir in the crushed tomatoes, diced carrots, tomato paste, dry soup mix, garlic, basil and red pepper flakes; mix to combine then season with black pepper (since the dry soup mix already has a high sodium content I would advise to omit the addition of salt until after cooking).

Pour the sauce over the meatballs (do not move/mix the meatballs or they will break apart).

Cover and cook on low setting for about 5-6 hours.

Serve with cooked pasta

This filling may be used for filling baked cupcakes or layered between baked cakes, cookies or just about anything!

Servings: this will fill 20-25 cupcakes

Ingredients:

2 teaspoons very hot water
pinch salt
1 (7-ounce) jar marshmallow cream
1/2 cup white shortening, room temperature
1/3 cup sifted confectioners sugar (must sift!)
1 teaspoon vanilla

Instructions:

1. Dissolve the salt in hot water and allow to cool.

2. In a bowl using an electric mixer beat the marshmallow cream with shortening, sifted confectioners sugar and vanilla until it is fluffy and smooth; add in water and beat well.

You will also find this recipe on www.recipezazz.com

Servings 6-8

INGREDIENTS:

6 large eggs (or extra large eggs)
2 cups heavy whipping cream
1 cup freshly  grated Parmesan cheese, divided
3 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 cup butter
6 medium sweet onions, thinly sliced
2 teaspoons brown sugar or white sugar
4 large garlic cloves, finely chopped (can use more or less)
pinch cayenne pepper (optional)
seasoned salt or white salt and fresh ground black pepper

INSTRUCTIONS:————————————————–

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

In a bowl combine eggs, cream and 1/2 cup Parmesan cheese, then mix in the flour and baking powder; set aside.

Melt the butter in a large skillet over medium-high heat; add in sliced onions with 2 teaspoons sugar; cook stirring for about 25 minutes or until a light golden color.

Add in garlic and cayenne pepper and continue cooking for another 3 minutes; cool slightly then mix into the egg mixture.

Season with seasoned salt and fresh ground black pepper.

Transfer to prepared casserole dish.

Sprinkle the top with 1/2 cup grated Parmesan cheese.

Bake for about 30-35 minutes or until set.

You will also find this recipe on Recipezazz.com

Make an everyday pizza into something special, feel free to substitute with other favorite toppings  (Note: 8 ounces of bulk mozzarella cheese cut into 4-inch x 1/2-inch sticks may be used in place of the string cheese.)

Servings: 8

Ingredients:

3 teaspoons cornmeal
2 (13.9 ounce) tubes refrigerated pizza crust (such as Pillsbury)
8 ounces string mozzarella cheese
1 tablespoon olive oil or melted butter
1 (8-ounce) can pizza sauce (or use favorite homemade pizza sauce)
sliced pepperoni or salami (use amount desired)
sliced olives (use amount desired)
1 (10 ounce) can sliced mushrooms, well drained
2 cups shredded mozzarella cheese
1/3 cup fresh grated Parmesan cheese (optional)

Instructions:

Sprinkle the cornmeal evenly over a greased 15 x 10-inch baking sheet.

Unroll the pizza dough and place onto the pan allowing the dough edges to drape over 1-inch of the edge of the pan.

Pinch the center seam to seal.

Place pieces of the string cheese around edges of the pan then fold the pizza dough over the cheese; pinch to seal.

Brush the top of the dough with olive oil or melted butter.

Bake at 400 degrees F for 6 minutes.

Remove from oven then spread the pizza sauce over the partially baked dough.

Layer enough pepperoni slices in a single layer over the sauce, then sprinkle with mushrooms, olives and all of the shredded mozzarella cheese.

Top with more pepperoni slices.

Sprinkle with Parmesan cheese if desired.

Bake for 10-12 minutes or until the crust and cheese is lightly browned.

You will also find this recipe on www.recipezazz.com

Enjoy this with gusto and without any guilt

Nutritional Information:

Fat: 1 gram
Carbohydrate: 12 grams
Diabetic Exchange: 1/2 starch, 1/2 fruit
63 Calories/10 (1/2-cup) servings

Ingredients:

4 to 4-1/2 cups fresh ripe red strawberries
2 cups fat-free vanilla  ice cream, softened
1 (3 ounce) package sugar-free strawberry gelatin
1/2 cup boiling water (or  very hot cranberry juice)
2 teaspoons lemon juice
2 litres chilled diet 7-Up or Sprite  soda drink (or similar lemon-lime soda)

Instructions:

In a large bowl mash the  strawberries; add/mix in the softened ice cream.

In a small bowl dissolve the gelatin powder in boiled water or cranberry juice.

Stir in lemon juice, then a dd in the crushed strawberry mixture; mix well.

Transfer to a  freezer-safe container, cover and freeze overnight.

Remove from the freezer about 15 minutes before serving.

Spoon onto tall glasses, then garnish with a whole ripe red strawberry on top.