1 (18.25 ounce) box white cake mix
1 small box raspberry gelatin
1 small lime gelatin
2 cups boiling water
1 (8 ounce) container non-dairy whipped topping, thawed

Prepare cake mix as directed on package. Pour batter into 2 ( 8 or 9 x 1 1 1/2-inch) round pans (do not use pans with removable bottoms). Bake as directed; cool 10 minutes. Remove from pans; cool completely.

Place cake layers, top side up, back in the 2 clean pans; prick each layer with utility fork at 1/2-inch intervals. Pour 1 cup of the boiling water over raspberry gelatin in bowl; stir until gelatin is dissolved. Spoon raspberry gelatin over 1 layer. Repeat with lime gelatin. Refrigerate 3 to 4 hours.

Dip 1 layer in pan into warm water 10 seconds; invert on plate, gently shaking to loosen. Remove pan; spread layer with 1 cup of the whipped topping. Remove remaining layer from pan as above; invert on first layer. Remove pan; frost with remaining topping. Refrigerate; garnish with flattened green gumdrops, cut to resemble holly.

1 cup graham cracker crumbs
3/4 cup granulated sugar
1/4 cup melted butter plus 2 tablespoons melted butter
1 1/2 cups sour cream
2 eggs
1 tablespoon flour
2 teaspoons vanilla extract
16 ounces cream cheese, softened
1/2 cup coarsely crushed candy canes
Whipped cream, chocolate leaves, coarsely chopped candy canes

Heat oven to 325 degrees F.

Blend graham cracker crumbs, 1/4 cup sugar and 1/4 cup melted butter in bottom of ungreased 8-inch springform pan; press mixture evenly over bottom.

In blender or food processor, blend sour cream, remaining 1/2 cup sugar, eggs, flour and vanilla extract until smooth. Add cream cheese and blend; then blend in 2 tablespoons remaining melted butter until completely smooth. Stir in crushed candy canes, then pour mixture over crust in pan. Bake in lower third of oven for 45 minutes.

Remove; allow to cool, then refrigerate for at least 4 hours, preferably overnight.

The chocolate leaves will form the petals of a poinsettia flower, with the crushed candy canes in the very center.

A very festive-looking cheesecake for the holidays.

2 packages lady fingers
24 ounces cream cheese
1 cup granulated sugar
4 eggs
1 1/2 pints sour cream
1 tablespoon vanilla extract
1 tablespoon almond extract
1 (20 ounce) can cherry pie filling

Heat oven to 375 degrees F. Line the sides of one 10-inch springform pan with lady fingers then line the bottom with lady fingers, cutting lady fingers, if necessary.

Cream the cream cheese and sugar together. Add the eggs, one at a time, beating after each addition. Stir in the extracts and fold in the sour cream. Pour batter into the prepared pan. Cover tops of lady fingers with foil.

Bake at 375 degrees F for 50 to 60 minutes, until almost set in the middle. Remove cake from oven and let stand for 1/2 hour, then remove sides of pan. Place in the refrigerator for at least 24 hours.

Before serving top with canned pie filling.

2 Tbsp shortening
1 tsp Worcestershire sauce
1 clove garlic
1 medium onion, chopped
1 or 2 bay leaves
1 Tbsp salt
1 tsp sugar
1/2 tsp paprika
1/4 tsp pepper
dash allspice or cloves
6 carrots, sliced
4 potatoes, diced
3 Tbsp all-purpose flour

Brown meat in hot shortening, add 2 cups of hot water and the next nine ingredients.  Cover, simmer 1-1/2 hours, stirring occasionally.  Remove bay leaves and garlic clove.  Add vegetables, cover and cook 30 to 40 minutes or until veggies are tender.  Slowly blend flour into 1/3 cup cold water.  Stir flour mixture slowly into hot stew.  Cook and stir until bubbly. Cook and stir 3 milnutes longer.  Serve.

2-3 lbs. meatloaf mix
1 c. plain bread crumbs
1 egg
1 t. garlic powder
2 T. minced onion
Salt and Pepper
2 bottles of chili sauce
2 cans of whole berry cranberry sauce

Combine the chili sauce and the cranberry sauce in a large pot and simmer. While the sauce is simmering, mix the meatloaf mix, bread crumbs, egg, and garlic powder together in a large mixing bowl.  Add salt and pepper to taste.  Shape small meatballs with approximately 1 t. of the meat mix and brown them in a large frying pan with some of the minced onion. Add more minced onion to the pan as needed.  As the meatballs are browned, add them to the simmering sauce and mix.  Simmer the meatballs and sauce for approximately 1 hour, gently stirring occasionally while simmering.  Makes a lot of meatballs!  These can be prepared 2-3 days ahead of time.  Just keep refrigerated and microwave or reheat them before using.  The flavor enhances with time.  Enjoy!

Shrimp Stew recipe.

1/2 c flour
1 3/4 c chopped onion
3/4 c thinly sliced scallions (spring onions)
1/3 c chopped celery
4 t finely minced garlic
2 1/2 t salt
1 t freshly ground black pepper
1/8 t cayenne pepper (or more to taste)
3 whole bay leaves, crushed
1 t dried thyme
2 lb ripe Creole (beefsteak, Jersey) tomatoes, coarsely chopped    (about 2 1/2 to 3 c)
3 c water (or shrimp stock)
1 t fresh lemon juice
2 lb white potatoes, peeled and cut into 1 1/2-inch cubes
2 lb whole fresh shrimp, peeled and de-veined

In a heavy 6- to 8-quart pot or kettle, heat the oil and gradually stir in the flour.  cook over low heat, stirring constantly, until a medium brown roux (the color of rich peanut butter) is formed (about 20 to 30 minutes).  When the desired color is reached, lower the heat immediately and add the chopped onion, scallions, celery, and garlic. Stir thoroughly and cook over low heat for 10 minutes more, stirring constantly.  Add the salt, black pepper, cayenne, bay leaves, and thyme and mix well.  Add the chopped tomatoes, water (or stock), and lemon juice, then simmer for 1 hour, stirring frequently.  Add the cubed potatoes and simmer for 10 minutes longer.  Add the shrimp, cover the pot, and simmer over low heat for 25 minutes more.

How to make a perfect Amaretto Cheesecake

Hazelnut crust:
1 cup     roasted hazelnuts (350F for 10 minutes)
3         egg whites
2 tsp     vanilla
2 cup     powdered sugar
1/2 cup   sugar
1/8 tsp   salt

Amaretto Cream Cheese Filling:
1/2 cup    amaretto
3 tsp      unflavored gelatin
2 tsp      vanilla
1 1/2 lbs  cream cheese
3/4 cup    sugar
2 tbs      lemon juice
1 tsp      lemon zest
2 cups     cream

Instructions:

Hazelnut Macaroon:

Heat oven to 350.  Grease 10 inch springform pan and line with greased parchment (not waxed paper).  Line a cookie sheet with greased parchment.

Whisk together eggs and vanilla.

Remove as much skin from the hazelnuts as you can and process them with one cup of the powdered sugar for 30 seconds.  Add both sugars and process briefly to combine.  With processer running, pour in egg mixture and process for 15 seconds or until smooth.

Reserve 1/2 to 1/3 cup of the batter.

Pour remaining batter into the springform pan and smooth with spatula.  Pour reserved batter onto the cookie sheet and spread out into a 7-8  inch disk.

Bake crust 25-30 minutes; disk 20-25 minutes.  Cool on a wire rack.

Chop up the disk into 1/8 inch pieces and soak in 1/4 cup amaretto (but do not soak for more than 15 minutes).

Amaretto cheesecake filling:

Sprinkle gelatin over 1/4 cup amaretto, let stand 5 min.  Heat in sauce pan with hot (not boiling) water stirring for 4 min.  Leave in hot water to stay warm.

Beat cream cheese with mixer for 1 minute.  Add lemon juice and zest.  Beat cream to soft peaks.  Fold 1/3 cream into cream cheese.  Fold in remaining whipped cream and soaked macaroon bits.

Pour into prepared pan, cover with plastic wrap.  Refrigerate at least 3 hours or preferably overnight.