Spaghetti Lasagna

INGREDIENTS
•       16 Ounces of Spaghetti Noodles
•       1 Large Yellow Onion , Chopped
•       1 teaspoon garlic powder
•       1 1/2 Pounds Ground beef
•       3 teaspoons Dried Italian Seasoning , divided
•       2--24 Ounce Jars Spaghetti Sauce
•       8 Ounces Ricotta Cheese
•       8 Ounces Cream Cheese , At Room Temperature
•       1/4 Cup Sour Cream
•       3 Cups Mozzarella , Shredded-Divided
•       1/4 Cup Margarine
        1/4 cup of sugar optional
,
INSTRUCTIONS
1       Preheat oven to 350 degrees.
2       Bring a large pot of salted water to a boil. Cook pasta according to package, drain well and return pasta to original pot. 
Add 1 jar of prepared spaghetti sauce and mix well. then Set aside.
3       In a large skillet, over medium heat. Add onion and garlic and ground beef and cook until the beef is no longer pink and the onion begin to soften, about 20 -30 minutes. Add Italian Seasoning to skillet, . Drain well. Add 1 jar of spaghetti sauce to skillet,after you have drained it then margarine and sugar .combine the spaghetti and , mix well and Set aside.
4       In a medium mixing bowl, ricotta cheese, cream cheese, sour cream, 1 cup mozzarella, and 1 teaspoon Italian seasoning. mix well..... Set aside.
5       Place half the spaghetti in a 9x13 baking dish. Spread  then spread cheese mixture evenly over spaghetti. Spread remaining spaghetti over cheese mixture. Top with the remaining mozzarella cheese.
6        bake in preheated oven until casserole is heated through, about 45-60 minutes.
you can cover it for 30 minutes and uncover for the last 30 minutes.

CREAM CHEESE POUND CAKE

• 3 sticks of butter, softened not microwaved.
• 1

  8 ounce package cream cheese, softened
• 3 c

  sugar
• 6 large

  eggs
• 1 1/2 tsp

  vanilla extract
• 3 c

  all purpose flour or cake flour
• 1/8 tsp

  salt

  
  

  
  

  1. Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy
  2. . Gradually add sugar, beating 5 to 7 minutes
  3. Add eggs, one at a time, beating just until yellow disappears.
  4. Add vanilla mixing well
  5. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition.
  6. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist.
  7. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely , Remove from stove. do not leave on stove to cool..
  8. USE WITH CARAMEL SAUCE RECIPE

CARAMEL SAUCE

Caramel sauce

Ingredients
•       1 cup stick of butter flavored crisco
•       1 cup light brown sugar
        1 CUP OF WHITE SUGAR
•       2/3 cup heavy cream



Instructions

1       In a medium saucepan, melt the butter. Add BOTH sugars and heavy cream; whisk continuously over medium heat until sugar is dissolved.
2       Bring to a boil and allow to boil for only 3 minutes, while stirring (do not overcook). Remove from heat and allow to cool.
3       Store in refrigerator for up to one month.