Lemon Fluff

























what you neeeeeeeeeeeeeeeed:
1 package lemon JELL-O powder
1 ½ cups boiling water
4 tablespoons lemon juice
Rind of 1 lemon
¼ cup sugar
1 can Carnation evaporated milk (real cold)
¼ cup sugar
1 cup graham crumbs
A little butter

How to make it :
Mix together ¼ cup sugar, the graham crumbs and butter. Press into bottom of an 8"x8” pan, saving a few crumbs for top. Mix JELL-O powder and boiling water. Cool slightly. Add the lemon juice, rind and ¼ cup sugar. Cool in refrigerator until syrupy. Beat can of Carnation milk. Beat again and add the JELL-O mixture. Combine beating until stiff. Pour over crumb crust and sprinkle with reserved crumbs.


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CROCK POT BEEF STROGANOFF





























 2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 large onion diced
2 tabls of Worcestershire
1/2 cup water
8 oz of cream cheese
1tsp garlic salt
couple dashes of Hot Paprika (opt)
Noodles

How to make it :

In the slow cooker stir in all the ingredients together, (except the meat AND the Cream Cheese). Once combined add the meat and mix together.
Cook on Low for 8 hours.
Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.
Cook Noodles, You can put it all in a big dish and mix together or add noodles to your plate and spoon beef stroganoff on top. 


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Goulash I Grew Up With





























what you neeeeeeeeeeeeeeeeeeeeeeeeeeed;
 1 pound cooked ground beef
1/2 onion - chopped
1/2 green bell pepper - chopped shopping list
1 T canola oil ( or butter )
3 cups water
3 beef boullion cubes
2 14.5 oz cans diced tomatoes
2 4 oz. cans tomato sauce
1 teas garlic powder
1 teas chili powder
1 1/2 teas cumin
1/4 teas salt (more to taste)
1/4 teas pepper
2 cups large elbow macaroni

How to make iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiit :

Brown ground beef - then drain and rinse
In a large pot cook onion and green pepper in oil till softened
Add all ingredients to the pot except macaroni and bring to a boil over medium heat
Stir in the macaroni and reduce the heat to simmer. Let simmer until the macaroni is done, stirring occaisionally to make sure macaroni doesn't stick.
Great with crusty bread.
Feel free to adjust the spices as you like, of course !

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RED VELVET CHEESECAKE
































what you neeeeeeeeeeeeeeeed:
2¼ cups sifted cake flour (sifted, then measured)
2 tablespoons unsweetened cocoa powder
1¼ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup full fat buttermilk, room temperature
2 tbs red food coloring (one bottle)
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1½ cups sugar
½ cup (1 stick) unsalted butter, room temperature
2 large eggs, room temperature
Cheesecake
32 oz cream cheese
16 oz sour cream
2 cups sugar
2 teaspoon vanilla
6 eggs

HOW TO MAKE THIS :

Cake
Preheat oven to 350°F.
Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into a bowl.
Blend the buttermilk, food coloring, vinegar, and vanilla in another bowl .
Beat the sugar and butter in large bowl until light and fluffy.
Add eggs 1 at a time, beating well blended after each addition.
Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 additions.
Put about ¼ inch of cake batter in the bottom of a greased and floured 10 inch springform.
Use the rest of the batter in a 13x9 or 9 inch cake pan.
Bake both pans for about 20 minutes or until a toothpick comes out clean.
Cool in pans about 5 minutes and turn out to cool completely.
Break the larger cake (NOT the one in the springform) into large chunks and set aside.
(can be done a day ahead)
Preparation time: 10 minute(s)
Cheesecake
Preheat oven to 375F
Beat the cheesecake ingredients together until smooth.
Reserve about ½ cup cake crumbs for the top.
Fold the remaining cake chunks into cheesecake batter.
Pour into pan.
Cover the bottom of the springform (the one with the cake layer in it) with aluminum foil, bringing it up the sides.
Place pan in larger pan of hot water. Water should come halfway up the sides.
Bake for 45 minutes.
Turn oven off and leave door closed for 1 hour. Don’t PEEK!
Remove from oven, take out of bain marie.
Let come to room temperature and cover tightly.
Refrigerate over night.


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Hearty Stuffed Shells (serves 6)








what you neeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeed:

18 jumbo pasta shells
1 lb. ground beef
1 small onion, finely chopped
2 garlic cloves, minced
3 oz. fresh baby spinach
24 oz. pasta sauce
1/2 C. whole milk ricotta cheese
1/4 C. small curd cottage cheese
1 large egg, beaten
1/4 C. parmesan cheese
4 oz. shredded mozzarella cheese



























how to make iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiit:
Bring a pot of water to a boil, add a good pinch of salt and the shells and cook according to pkg. directions. Drain, rinse to cool, and set aside. Meanwhile, brown the ground beef in a skillet, drain the grease, stir in the onion and cook for 5-6 minutes till tender, stir in the garlic and spinach. Cook until spinach has wilted and add in all but 1 C. of the pasta sauce. Remove from heat.

In a bowl, stir together the ricotta, cottage cheese, egg and parmesan cheese. 

Spread the remaining cup of pasta sauce in the bottom of a casserole dish (I used individual serving size ones since I was freezing mine). Take each shell and fill with 1 T. of the ricotta mixture, then a good spoonful of the meat mixture, place in the casserole dish, repeat with remaining shells. Top with the mozzarella cheese and bake uncovered at 375 degrees for 25-30 minutes or until the cheese is golden brown and bubbly. 3 stuffed shells per serving.


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EXTREME CHOCOLATE LOVERS CAKE






























what you neeeeeeeeeeeeeeeeeeeed:
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips 
Directions

how to make iiiiiiiiiiiiiiiiiiiiiiiiit:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.



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