Bolognese Sauce

1 1/2 cups grated carrots
1 large red onion, diced
1/2 cup olive oil
2 pounds ground beef
2 tablespoons dried parsley flakes CORRECTED: OREGANO flakes
2 tablespoons dried basil flakes
1 6-ounce can tomato paste
5 cloves garlic, minced
1 to 2 cups red wine
2 tablespoons Worcestershire
salt
pepper
2 28-ounce cans whole tomatoes
1 cup milk
Fresh Parmesan cheese

Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots and onions and cook for a few minutes.

Make a well in the center of the mixture, then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.

Throw in oregano and basil. Use fresh if you have it.

When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat.

Add garlic and stir to combine.

Make a well in the center of the mixture and add red wine. Stir together.
Add Worcestershire and stir.

Add canned tomatoes.

Pour in milk, stir, and let simmer for 30 minutes to 2 hours—however long you need.

Serve with pasta and a generous sprinkling of Parmesan cheese.

Scrumptious!

from the pioneer woman

Cheesecake

Cheesecake 

2.5 cups graham cracker crumbs
2 Tbsp sugar
1/2 cup butter, melted

4 (8oz.) packages cream cheese
1.5 cups sugar
3 Tbsp flour
5 eggs
1 cup sour cream
1 Tbsp vanilla
1 Tbsp lemon juice

Optional:
raspberry jelly
fresh raspberries
1 cup heavy whipping cream + 2 Tbsp powdered sugar
white chocolate

• Preheat oven to 325 degrees
• Combine graham cracker crumbs and sugar.
• Stir in melted butter until moistened.
• Pour the mixture into a 9-inch springform pan (3 inches tall). Press the crumbs into the bottom and 1 inch up the sides of the pan.
• Bake for about 10 minutes. Remove and cool to room temperature.

• To make the cheesecake filling, cream the sugar, cream cheese and flour with an electric mixer on medium until light and fluffy.
• On medium low, add eggs one at a time, mixing well with each addition.
• On low, add sour cream, lemon juice and vanilla just until combined.
• Bake for about 1 hour and 15 minutes at 325.
• Make sure to take it out of the oven before the center looks done. It will be kind of wobbly and it will move in one piece. The center will look more shiny than the edges. That's ok because it will continue to cook a little while it's in the pan.
• Remove from the oven and let cool completely to room temperature.
• Hope that it doesn't crack.
• Go ahead and separate the cheesecake from the sides of the pan by running a knife around the edges. I also opened and reclosed the springform pan to help separate.
• Chill in the refrigerator overnight. That's right. It's best to make this the day before because it needs plenty of time to chill and firm up.
  

• Before serving: Heat up some raspberry jelly on low heat until the consistency is thin. Spread on top of the cheesecake. Refrigerate while you do the following.
• Melt some white chocolate and put it in a ziploc bag or squeeze bottle. Draw abstract shapes on wax paper and let dry.
• Pour some heavy whipping cream in a small chilled metal bowl. Add 2 Tbsp powdered sugar and beat the cream on high until it becomes firm and thick.
• Remove the cheesecake from the refrigerator and spoon on whipped cream or use a decorating bag with a 1M tip to decorate.
• Top with fresh raspberries and white chocolate decorations.

from Bakerella

Ice Cream scoops-on-a-stick

Make multiples of these scoops-on-a-stick and you won't have to spoon ice cream, one serving at a time, in the middle of a party. Using a small (1 1/2-inch) ice cream scoop, dole out balls onto a parchment-lined baking sheet. Insert a craft spoon into each, and place in the freezer. Chill until hardened. Roll scoops in sprinkles, toasted coconut, or crushed nuts or candies, and store them in the freezer on a freshly lined baking sheet.

Enchilada Bake

Layered Enchilada Bake

Prep Time:15 min

Total Time: 1 hr 10 min

Makes:8 servings

Ingredients

1 lb. lean ground beef

1 large onion, chopped

2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 can (15 oz.) black beans, drained, rinsed

1/4 cup KRAFT Zesty Italian Dressing

2 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

6 flour tortillas (8 inch)

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese

Make It!

HEAT oven to 400ºF.

BROWN meat with onions in large skillet on medium-high heat; drain. Stir in salsa, beans, dressing and seasoning mix.

ARRANGE 3 tortillas on bottom of 13x9-inch baking dish; cover with layers of half each meat mixture, sour cream and cheese. Repeat layers. Cover with foil.

BAKE 40 min.or until casserole is heated through and cheese is melted, removing foil after 30 min. Let stand 5 min. before cutting to serve.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Tips

Healthy Living

Save 70 calories and 9 grams of fat per serving by preparing with extra lean ground beef, KRAFT Light Zesty Italian Dressing, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Four Cheese Mexican Style Cheese.

Make Ahead

Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with foil. Freeze up to 3 months. When ready to serve, heat oven to 400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.

Serving Suggestion

Top with chopped tomatoes, shredded lettuce and cilantro.

Lemonade

Fresh lemonade seems to be just the thing for picnics or barbecues, and making it couldn't be simpler. This perennial favorite requires just 3 ingredients: lemon juice, sugar, and water. This means it won't take much time away from a leisurely summer afternoon to mix a batch.

To make 2 quarts, pour 3 cups of fresh lemon juice (from about 20 lemons) through a fine sieve into a pitcher.

Add 2 cups of superfine sugar, and stir until it has dissolved.

Stir in 4 cups of water and some ice, and then garnish with lemon slices.