Gari Lu's Spaghetti Sauce

2 cups canned diced tomatoes (1 14.5 oz can)
2 cups tomato sauce (1 14.5 oz. can)
1 cup water
1/2 cup diced onion
2 cloves garlic, chopped (can use pre chopped)
1/4 cup parsley (I use dried)
1 1/2 tsp. italian seasoning
1 1/2 tsp. house seasoning (recipe below)
1 1/2 tsp. seasoning salt
1 1/2 tsp. sugar
2 small bay leaves
1- 1 1/2 lbs. ground beef

Combine all ingredients except for ground beef. Bring to a boil over high heat, reduce heat and let simmer covered for 1 hour.
Crumble beef in large skillet. Cook and drain fat. Add to liquid after it's been simmering for 1 hour. Once beef has been added simmer for additional 20 minutes. Remove bay leaves.

House seasoning (I make a large batch and store in airtight container. Good for 6 months)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

This is a great recipe to double and freeze any leftovers.

Just lIke Cafe Rio Cilantro-Lime Vinaigrette...

I got this recipe from here

2 tamatillos
1/2 bunch cilantro
2 cloves garlic
1 Tbsp. diced jalepeno (canned) --you can use less if you don't like it spicy at all. I like a little kick.
Juice of 2 limes
1 Tbsp. sugar
1 c. balsamic vinaigrette (we used Kraft)

In a food processor or blender, combine tamatillos, cilantro, garlic, jalapeno, lime juice, and sugar. After it is all blended up well combine with balsamic vinaigrette in an airtight container and refrigerate for at least 2 hours (overnight is best).

***The only thing different that I did was put everything in the blender all at once and blended away until creamy.

Raspberry Buttercream

Delicious served on lemon cake or lemon cupcakes.

1/2 c. Seedless raspberry preserves
2 cubes butter
1/2 c. Shortening
1 tsp. Vanilla extract
1/2 tsp. Raspberry extract
1 1/2 lbs. Powdered sugar (yes, pounds!)
1-2 Tablespoons cold milk

Cream butter and shortening together in the bowl of an electric or stand mixer. Add extracts and raspberry preserves and mix well. Begin adding the sugar and mixing thoroughly after each addition. After all the sugar has been mixed in, begin adding the cold milk one tablespoon at a time until you reach the desired consistency.

**If you don't have raspberry extract you can just add a bit more preserves until you reach your desired raspberry flavor.

Chocolate Mint Brownies

NOTE: I like these mint brownies even better than this recipe that I posted previously!

Brownie Base
1 box Betty Crocker Original Supreme brownie mix. (The one with the chocolate syrup pouch)
Water, Vegetable oil, and egg as called for on the box.

Filling
3 1/2 c. Powdered sugar
1/4 c. Butter, softened
1/4 c. Whipping cream
3 oz cream cheese, softened
1/2 tsp mint extract
4 drops green food color

Topping
1/2 c. Whipping cream
1 bag semi-sweet chocolate chips (2cups)
1/2 c. Butter

1. Heat oven to 350. Grease bottom of 9x13 pan and make the brownies according to the box. Cool completely.
2. In a large bowl, beat filling ingredients with electric mixer on medium speed till smooth. Spread over cooled brownies. Refrigerate about 1 hour or until set.
3. Meanwhile, in 2-quart nonstick sauce pan heat topping ingredients over medium-low heat , stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.
4. Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or untllll set. Before cutting, let stand 10 mins at room temperature. Store covered in the refrigerator.

Chocolate Chip Cookie Dough Cupcake...

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
2 teaspoons pure vanilla extract
1/2 cup warm water

Directions
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, water, and vanilla.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
4. Measure .4 ounce balls of cookie dough (about 1 teaspoon) and drop a ball of dough into each cupcake. Be sure to use a spoon to completely cover the dough ball with batter.
4. Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean.
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

Chocolate Chip Cookie Dough Frosting


Ingredients
FROSTING BASE:
1-3/4 cups confectioners sugar
1/2 cup unsalted butter, chilled
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon milk
Eggless cookie dough (recipe below)
EGGLESS COOKIE DOUGH:
1/4 cup butter, softened
1/4 cup brown sugar, plus 2 tablespoons
2 teaspoons water
1/2 teaspoon vanilla
1/2 cup flour
1/4 teaspoon salt
1/3 cup mini chocolate chips (optional)



*****When I made this cupcake recipe, I used this vanilla buttercream recipe for the frosting. I think if I use the cookie dough frosting I wouldn't use a chocolate cake mix. I am going to try this again with the cookie dough frosting and this cupcake recipe.