“It takes a little work, but it is worth it.”

RECIPE RATING:

Reviews
(1,871)

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PREP TIME	30 Min
COOK TIME	2 Hrs 30 Min
READY IN	3 Hrs 15 Min

SERVINGS

Servings

INGREDIENTS
(Nutrition)

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

“The crumb topping is what makes these banana muffins stand apart from the ordinary. They’re scrumptious!”

RECIPE RATING:

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PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min
Original recipe yield 10 muffins

INGREDIENTS
(Nutrition)

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

INGREDIENTS

• 1 quart strawberries, divided
• 1 1/2 cups boiling water
• 1 pkg. (8 serving size) JELL-O Brand Gelatin, any red flavor
• Ice cubes
• 1 cup cold water
• 1 (12 ounce) package pound cake, cut into 10 slices
• 1 1/3 cups blueberries, divided
• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Directions

1. Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside.
2. Stir boiling water into dry gelatin mix in large bowl 2 minutes until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Meanwhile, line bottom of 13×9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices.
3. Refrigerate 4 hours or until firm. Spread whipped topping over gelatin. Arrange strawberry halves on whipped topping for ’stripes’ of ‘flag.’ Arrange remaining 1/3 cup blueberries on whipped topping for ’stars.’ Store leftover cake in refrigerator.

INGREDIENTS

• 1 cup rolled oats
• 1/3 cup margarine
• 1 cup boiling water
• 3/4 cup cornmeal
• 2 teaspoons white sugar
• 2 teaspoons beef bouillon granules
• 1/2 cup milk
• 1 cup shredded Cheddar cheese
• 1 egg, beaten
• 3 cups whole wheat flour

Directions

1. Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine rolled oats, margarine, and boiling water. Let stand 10 minutes. Grease cookie sheets.
2. Thoroughly stir in cornmeal, sugar, bouillon, milk, Cheddar cheese, and egg. Mix in flour, 1 cup at a time, until a stiff dough has formed.
3. Knead dough on a lightly floured surface, mixing in additional flour as necessary until dough is smooth and no longer sticky. Roll or pat out dough to 1/2″ thickness. Cut with cookie cutter (I prefer bone shaped), and place 1 inch apart onto the prepared cookie sheets.
4. Bake 35 to 45 minutes in the preheated oven, until golden brown. Cool before serving. Store in a loosely covered container.

INGREDIENTS

• 2 cups butter, softened
• 3 cups white sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 1 tablespoon butter flavored extract
• 7 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
  

  DIRECTIONS

1. Cream margarine and sugar. Add eggs and flavorings and mix well. Stir flour, baking powder and salt together. Add to batter and mix well.
2. CHILL 3-4 hours or overnight before using.
3. Roll cookies out approximately 1/4 inch thick and insert cookie sticks at least 1/3 to 1/2 way into cookie.
4. Bake cookies at 350 degrees F (175 degrees C) for 8-10 minutes. This dough keeps well in a covered container in the refrigerator for a couple of weeks.
5. Decorate as desired. Display 3-7 cookies in a 6 inch clay pot (depending on size of cookie). Weigh pot down with dried beans and cut a circle of Styrofoam to fit snugly into top. Add ribbons and enjoy.

Instructions

Difficulty: Easy

Things You’ll Need:

• Groceries
• Cake Pans
• Hand Mixers
• Mixing Bowls
• Toothpicks
• Wire Cooling Rack
• 2 1/2 c. all-purpose flour
• 2 1/2 tsp. baking powder
• 2/3 c. butter
• 2 eggs
• 1 1/4 c. milk
• 1/2 tsp. salt
• 1 3/4 c. sugar
• 1 1/2 tsp. vanilla

Step1

Preheat oven to 375 degrees F.

Step2

Grease and lightly flour two round 8-inch cake pans and set aside.

Step3

Combine flour, baking powder and salt in a small mixing bowl and set aside.

Step4

Beat butter or margarine with a hand mixer at medium speed for 30 seconds in a large mixing bowl.

Step5

Add sugar and vanilla and beat well.

Step6

Add eggs, one at a time, beating well after each addition.

Step7

Add dry flour mixture and milk alternately, beating on low speed after each addition until just combined.

Step8

Pour batter into prepared cake pans.

Step9

Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.

Step10

Cool cakes in pans on a wire rack for 10 minutes.

Step11

Remove cakes from pans and cool thoroughly on racks.

Step12

Frost with your favorite frosting. (See related eHows for suggestions.)