Servings 8-10

Ingredients:

1 (6 ounce) package raspberry gelatin powder (Jell-O)

1 1/2 cups boiling water

2 (10 ounce) packages frozen sweetened raspberries, thawed and drained

2 (8 ounce) cans crushed pineapple, undrained

1/4 teaspoon salt

1 (8 ounce) package cream cheese, softened (I would strongly recommend using a good quality cream cheese)

1/2 cup sour cream (do not use fat-free)

Instructions:—————————————

In a heat proof bowl dissolve gelatin in boiling water until no granules remain.
Stir in the raspberries, pineapple with juice and salt.

Pour half into an 8-cup ring mold coated with nonstick spray.

Refrigerate for 30 minutes or until firm.

Let remaining gelatin mixture stand at room temperature.

In a mixing bowl beat cream cheese and sour cream until very smooth.

Carefully spread over gelatin in the mold, then top with remaining gelatin mixture.

Refrigerate for 6 or more hours before using.

Store in refrigerator.

You will also find this recipe on Recipezazz.com

These are bakery quality cupcakes and in order to achieve those results  make certain that the butter and shortening are very soft but not melted, eggs at room temperature and warm the light cream or milk just enough to take the chill off, the directions differ slightly from the regular mixing method for this the sugars are added in after the eggs

This recipe yields a large amount of cupcakes but they freeze well

Yield 24 cupcakes

Ingredients:

3/4 cup butter, very soft but not melted (do not use margarine, the flavor and texture will be decreased)

1/4 cup white shortening, room temperature

2 cups confections sugar (icing sugar)

1/2 cup granulated sugar

4 large eggs, room temperature

3 teaspoons vanilla

1/8 teaspoon almond extract or lemon extract

1/4 teaspoon salt

2 3/4 cups all-purpose flour (I use half each all-purpose mixed with cake and pasty flour)

1 tablespoon baking powder

1 cup warm light cream or full-fat milk (cream or milk must be warmed but not hot

Instructions:——————————————

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position)
Line 24 muffin pans with paper cupcake liners.

In a large bowl using an electric mixer at medium speed cream butter and shortening until fluffy.

Add in the eggs one at a time and the extracts and beat about 3-4 minutes on high speed (the mixture will seem to be a bit lumpy but will smooth out when you add in the sugar).

Add in both sugars and beat another 3 minutes (scraping down the sides of the bowl occasionally) or until sugar is completely blended (no sugar granules should remain).
In a bowl sift flour, salt and baking powder.

Blend into the creamed ingredients along with the light cream or warm milk beating on low speed until smooth (about 3 minutes).

Fill the prepared pans about two-thirds full.

Bake for about 12-15 minutes or until the cupcakes test done.

You will also find this recipe on Recipezazz.com

1 (16 ounce) package thin spaghetti (in Canada use half  a 900-gram package)

3 tablespoons oil

3 cups shredded mozzarella cheese, divided

1 cup freshly grated Parmesan cheese, divided

3 large eggs, slightly beaten

1 teaspoon salt, or to taste (I use seasoned salt)

fresh ground black pepper, to taste

2 (28 ounce) jars pasta sauce

INSTRUCTIONS:—————————————-

Grease a 13 x 9-inch baking dish.

Prepare your own favorite meatball recipe then shape into about 1-inch balls.

Place the meatballs onto a greased baking sheet and bake in a preheated 350 degree F oven for about 22-25 minutes; set the meatballs aside.

Boil the spaghetti in a large pot of boiling water until just al dente (try to under cook the spaghetti leaving it a little “crunchy” as it will cook more in the oven) drain transfer into a large bowl then toss with 3 tablespoons oil; cool slightly.

Add in eggs, 1-1/2 cups shredded mozzarella cheese, 1/2 cup Parmesan cheese, salt and pepper; using clean hands toss until thoroughly combined (you can use a spoon but hands work better for mixing).

Transfer the spaghetti into prepared baking dish then press down slightly with hands.

Scatter the cooked meatballs over the spaghetti.

Drizzle the pasta sauce over the top making certain to cover the pasta completely.

Cover with foil and bake in a preheated 350 degrees F oven for 45 minutes or until hot and bubbly.

Remove from oven then sprinkle with remaining 1-1/2 cups shredded mozzarella cheese over the top.

Return to oven and bake uncovered for 3-5 minutes longer or until the cheese has melted.

Sprinkle with remaining 1/2 cup Parmesan cheese if desired .

You will also find this recipe on Recipezazz.com

Servings 6

Ingredients:

Servings 4-6

INGREDIENTS:

1 pound ground beef

1/2 teaspoon crushed red chili flakes, or adjust to suit heat level

1 medium onion, chopped

2 teaspoons dried oregano (rubbed between fingers to release the flavors)

4  garlic cloves, minced

1/3 to 1/2 cup dry red wine

1/4 cup water

3/4 teaspoon ground cinnamon

1-1/2 teaspoons salt, or to taste

fresh ground black pepper, to taste

1 (14 ounce) can diced tomatoes, undrained

1/4 cup all-purpose flour

2 cups light cream (such as half and half cream)

1/2 teaspoon allspice

1 cup shredded mozzarella cheese

5 tablespoons freshly grated Parmesan cheese, divided

1 egg

3/4 cup breadcrumbs, divided

7 ounces dry spaghetti (cooked and drained, measure 7 ounces before cooking)

One of my favorite brisket recipes, I have made this many times to serve to guests and always receive rave reviews from everyone and you will too,  plan ahead there is a 24 hour refrigeration time and any leftovers makes the best sandwiches!….

Use a whole large head of garlic for this!

Servings 10-12

Ingredients:

* 5 to 6 pound beef brisket (trim the outside fat)
* 2 large onions, chopped
* 1 large head garlic (divided into cloves then finely chopped)
* 1-1/2 cups brown sugar
* 1 cup white vinegar
* 1 cup ketchup
* 2 cups water
* 2 (16 or 18 ounce) bottles hickory flavor barbecue sauce (use you favorite BBQ sauce)
* 2 teaspoons seasoned salt

Instructions:———————————————

Grease a large roasting pan.

Sprinkle the onions and garlic into the roasting pan.

Place the brisket over the top.

In a bowl combine all remaining ingredients, then pour over the brisket.
Turn the meat to coat well in the sauce.
Cover and refrigerate for 24 hours (or even 48 hours).
Cook in a preheated 350 degree F oven approximately 3-1/2 hours or until the meat is very tender.

Remove meat from roasting pan and place onto a flat surface and allow to sit for 20 minutes.

Meanwhile skim off all the fat from on top of the sauce then pour into a serving bowl.

Slice the brisket thinly against the grain, then place the slices onto a serving platter, serve with the barbecue sauce on the side or pour the sauce over the slices.