Raspberry Walnut Salad

Raspberry Walnut Salad

1 4 oz. container fresh raspberries
1/4 cup candied walnuts
Baby spinach

Lasagna

Lasagna

• 1 pound ground beef
• 3/4 pound bulk pork sausage
• 3 cans (8 ounces each) Hunt’s® Tomato Sauce
• 2 cans (6 ounces each) tomato paste
• 1 large sweet potato
  
• 2 garlic cloves, minced
• 2 teaspoons sugar
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 eggs
• 3 tablespoons minced fresh parsley
• 3 cups (24 ounces) 4% small-curd cottage cheese
• 1 carton (8 ounces) ricotta cheese
• 1/2 cup grated Parmesan cheese
• 9 lasagna noodles, cooked and drained
• 6 slices provolone cheese
• 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

Directions

• Cook sweet potato in the microwave for 10 to 15 minutes, or until soft. Don't forget to poke holes in it!
  
• In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil.
  
• Mash sweet potato, and add to sauce.
• Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
• In a large bowl, combine the eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan.
• Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).
• Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.

Cookies and Cream Fudge

• 16 chocolate cream-filled sandwich cookies, broken into chunks, divided
• 1 can (14 ounces) sweetened condensed milk
• 2 tablespoons butter
• 2-2/3 cups HERSHEY®’S Premier White Chips
• 1 teaspoon vanilla extract

Directions

• Line an 8-in. square dish with aluminum foil; coat with cooking spray. Place half of the broken cookies in pan.
• In a heavy saucepan, combine the milk, butter and chips; cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla.
• Pour over cookies in pan. Sprinkle with remaining cookies. Cover and refrigerate for at least 1 hour. Cut into squares. Yield: 3 dozen

Eggnog Drop Cookies

Ingredients

• 3/4 cup butter, softened
• 1/2 cup white sugar
• 1/4 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup butter
• 1 cup confectioners' sugar
• 1 drop rum extract
  
• 1 pinch ground nutmeg

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together 3/4 cup butter, white sugar, and brown sugar until smooth. Beat in egg and vanilla. Combine flour and salt; stir into the creamed mixture by hand to form a soft dough. Roll dough into 1 inch balls, and place balls 2 inches apart on ungreased cookie sheets. Make an indention in the center of each cookie using your finger or thumb.
3. Bake for 12 minutes in preheated oven. Cool completely.
4. In a small bowl, mix together 1/4 cup butter, confectioners' sugar, and rum. Spoon rounded teaspoonfuls of filling onto cookies. Sprinkle with nutmeg. Let stand until set before storing in an airtight container.

Divinity

Divinity

• 2 cups sugar
• 1 cup water
• 1 jar (7 ounces) marshmallow creme
• 1 teaspoon vanilla extract
• 1 tsp. almond extract
  
• 1-1/2 cups chopped pecans

Directions

• In a large heavy saucepan, combine the sugar and water. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage).
• Remove from the heat; stir in marshmallow cream, vanilla and pecans. Continue stirring until candy cools and begins to hold its shape when dropped from a spoon.
• Quickly drop by heaping teaspoonfuls onto waxed paper-lined baking sheet. Store in an airtight container at room temperature. Yield: 4 dozen.

Chocolate Covered Oreo's

Dip Oreo's in milk or white chocolate,drizzle with white chocolate, then crushed candy canes and sprinkled on top.

Cake Pops

1 box white cake mix (cook as directed on box for 13 X 9 cake)
1 can lemon Frosting (16 oz.)
1 package white chocolate (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting.
3. Roll mixture into quarter size balls and lay on cookie sheet. (i used a mini ice cream scooper,
4. Chill for several hours.
5. Melt chocolate in microwave.
6. Put sticks in balls and Roll balls in chocolate and lay on wax paper until firm.

You can do many combination such as...
red velvet cake and cream cheese frosting
strawberry cake and white frosting
German chocolate cake and coconut German icing....and so on