Crab Stuffed Jumbo Shells Baked with a Four Cheese Rosa Sauce

Makes 35 stuffed shells serving 5-6

Ingredients:
01.    12 oz. box (35 count) of jumbo shells (Barilla & DaVinci are both good)
02.    4 oz. (½ of an 8 oz. pkg.) cream cheese, softened
03.    3 Tbsp. store bought or homemade Pesto Sauce
04.    ½ c. (2 oz.) finely shredded Parmesan cheese
05.    ½ c. (2 oz.) finely shredded Mozzarella cheese
06.    16 oz. can or container of refrigerated crab meat
07.    Salt & freshly ground black pepper to taste
08.    15 oz. jar of Bertolli Four Cheese Rosa Sauce
09.    Additional ½ c. (2 oz.) finely shredded Parmesan cheese
10.    Additional ½ c. (2 oz.) finely shredded Mozzarella cheese

Directions:
* Preheat your oven to 350 degrees. Coat a 9×13-inch baking dish with cooking oil spray.
* In a large pasta pot filled with salted boiling water, cook pasta according to package instructions.
* For the filling, stir items 2-5 together until mixture is evenly blended. Fold in the crab meat and season to taste with a little salt and freshly ground black pepper.
* Drain the pasta shells in a colander. Rinse with cold water and drain again. Stuff each of the shells with a spoonful of the crab meat filling and arrange them in your prepared baking dish.
* Spoon the Four Cheese Rosa Sauce evenly over the stuffed shells.
* Sprinkle top with the additional Parmesan & Mozzarella cheeses.
* Bake, uncovered, for 25-30 minutes or until cheese melts and shells are piping hot.
* Nice served with a salad and garlic bread.

Miniature Muffin Corn Dogs

You can make your own buttermilk for this recipe by simply combining 1 cup of milk with a tablespoon of white vinegar in a mug or small bowl. Whisk together and allow mixture to sit at room temperature for 15 minutes or until thickened.

Makes 48

Ingredients:
01.    ½ c. (1 stick) unsalted butter, melted
02.    ½ c. sugar
03.    2 large eggs
04.    1 c. buttermilk
05.    1 c. flour
06.    1 c. yellow cornmeal
07.    ½ tsp. baking soda
08.    ½ tsp. salt
09.    8 Hebrew National Beef hotdogs
10.    Tomato ketchup for dipping

Directions:
* Preheat your oven to 375 degrees. Spray two miniature muffin pans (24 wells each) with cooking oil spray.
* In a mixing bowl, whisk the butter, sugar, eggs & buttermilk together until well blended. Add items 5-8 and whisk into buttermilk mixture in two batches until mixture is well incorporated.
* Place a tablespoon of batter into each of the 48 miniature muffin wells.
* Slice each of the hotdogs into six 1-inch slices. Place each slice into the middle of each batter filled miniature muffin cup well.
* Bake for 10-12 minutes or until cornbread is golden.
* Cool in pans placed on wire racks for 5 minutes.
* Remove from pans and place corn dog bites on a serving platter with some tomato ketchup for dipping.
* Any leftovers may be refrigerated in a covered container for up to 3 days. Simply microwave them for 30-35 seconds!

Spaghetti Alfredo Bake with a Meat Sauce Topping

Makes a 9×13-inch baking dish serving 6

Ingredients:
01.    1 lb. box spaghetti
02.    16 oz. jar of Ragu’s Roasted Garlic Alfredo Sauce
03.    8 oz. pkg. (2 c.) shredded Mozzarella cheese
04.    ½ c. milk
05.    1 tsp. dried Italian Herbs
06.    1 tsp. dried parsley
07.    Salt & freshly ground black pepper to taste
08.    2 tsp. olive oil
09.    ¼ c. minced yellow onion
10.    1 lb. lean ground beef
11.    26 oz. jar of red spaghetti sauce
12.    ½ tsp. dried Italian Herbs
13.    ¼ tsp. garlic powder
14.    4 oz. pkg. (1 c.) finely shredded Parmesan cheese

Directions:
* Preheat your oven to 350 degrees. Cat a 9×13-inch baking dish with cooking oil spray.
* In a large past pot filled with boiling salted water, cook the spaghetti per package instructions, Drain completely in a colander.
* Make the Alfredo Sauce mixture. In a large mixing bowl, stir items 2-7 together until well blended. Toss in the cooked & drained spaghetti until it is evenly coated. Spoon mixture in your prepared baking dish. Cover with tin foil and bake for 30 minutes or until bubbling around the edges and cheese is melted.
* In the meantime, make the meat sauce. In a large sauce pan over medium heat, heat the olive oil. In it, sauté the onion for 3-4 minutes or until it is softened. Add the ground beef and sauté until cooked through. If necessary, drain fat from pan. Add the spaghetti sauce, ½ teaspoon of Italian Herbs & the garlic powder. Bring sauce to a boil. Then reduce heat to maintain a simmer. Cover and cook until the pasta is done.
* After 30 minutes, remove your baking dish from the oven and place either on top of the stove or onto a cooling rack. Remove the tin foil and allow pasta to set for 5-10 minutes.
* Using a spatula, cut pasta into 6 squares and place each onto a dinner plate. Spoon some meat sauce over the noodle squares and sprinkle some shredded Parmesan over the tops.
* Serve immediately.
* Leftovers may be stored in a covered container for up to 3 days. Simply reheat in your microwave!

Banana Split Dessert

HAPPY MOTHER’S DAY!

BANANA SPLIT DESSERT

Makes a 9×13-inch baking dish serving 12

Ingredients:
01.    ½ c. (1 stick) unsalted butter, melted
02.    2 c. Graham cracker crumbs
03.    ¼ c. chopped pecans or walnuts
04.    ⅓ c. sweetened coconut flakes
05.    ¼ oz. pkg. Knox unflavored Gelatine
06.    1 c. boiling hot water
07.    two 8 oz. pkg’s cream cheese, softened (low fat or ⅓ less fat is fine)
08.    2 c. confectioner’s powdered sugar
09.    ⅔ c. diced fresh strawberries
10.    3 medium bananas, peeled and cut into ¼-inch slices
11.    20 oz. can crushed pineapple in pineapple juice, well drained with juices reserved
12.    12 oz. tub of Cool Whip, defrosted.
13.    12 jarred maraschino cherries, drained

Directions:
* Preheat your oven to 350 degrees.
* Make the crust. In a medium bowl, combine the butter and graham cracker crumbs together. Press evenly & firmly in the bottom of a 9×13-inch baking dish. Bake for 15 minutes only. Remove from oven and cool crust completely on a wire rack.
* While the oven is on, scatter the pecans or walnuts and coconut flakes on a baking sheet and toast them at 350 degrees for 7-9 minutes or until nuts are fragrant and coconut flakes are lightly golden brown. Remove from oven and cool completely.
* Make the strawberry filling layer. In a small bowl, mix the gelatin and boiling water together. Stir for 4-5 minutes or until gelatin is completely dissolved. In the meantime, beat the cream cheese and confectioner’s powdered sugar together until well blended. Slowly beat in the dissolved gelatin mixture until it is well incorporated. Then fold in the strawberries. Spread mixture evenly over the Graham cracker crust.
* Dip each of the banana slices in the reserved pineapple juice to prevent bananas from turning brown and place them evenly over the strawberry filling layer.
* Spoon the drained crushed pineapple over the bananas.
* Stir the defrosted Cool Whip in its tub until creamy and spread it evenly over entire top of dessert.
* Sprinkle the toasted nuts and coconut evenly over the Cool Whip.
* Cover and refrigerate for at least an hour or for several hours.
* Slice dessert into squares and using a spatula, transfer onto individual dessert dishes. Top each with a maraschino cherry and serve.
* Leftovers may be covered and stored in the refrigerator for up to a day.

Bisquick Red Lobster’s Cheddar Bay Biscuits

Makes 12 biscuits for 3-4 people

Ingredients:
01.    2 c. Bisquick Baking Mix
02.    ⅔ c. milk
03.    ½ c. (2 oz.) shredded Cheddar cheese
04.    ¼ c. (½ stick) unsalted butter, melted
05.    ¼ tsp. garlic powder
06.    ¼ tsp. dried parsley flakes

Directions:
* Preheat your oven to a hot 450 degrees. Have a cookie sheet ready but do not grease it.
* In a mixing bowl, stir items 1-3 together for 30 seconds or just until a soft dough forms.
* Drop batter by tablespoonfuls onto your cookie sheet spacing evenly apart.
* Bake biscuits for 10 minutes or until golden brown.
* In the meantime, make the garlic butter. In a small bowl, combine the melted butter, garlic powder and parsley together.
* Remove cookie sheet from your oven and cool biscuits on the cookie sheet for 5 minutes placed on a wire cooling rack. Then brush the melted butter mixture over the tops the baked biscuits. Serve immediately.
* Biscuits are best served warm!

Oriental Ramen Broccoli Slaw with Apples, Almonds & Cilantro

Serves 6-8

Ingredients:
01.    3 Tbsp. unsalted butter
02.    3 oz. pkg. Ramen Oriental Noodles, crushed (reserve seasoning packet)
03.    ⅓ c. sliced almonds
04.    12 oz. bag of broccoli slaw mix (I get mine at Trader Joe’s)
05.    1 large apple, cored and cut into ¾-inch cubes
06.    2 green onions or scallions, chopped (both white & green parts)
07.    2 Tbsp. chopped fresh cilantro
08.    ¼ c. canola oil
09.    ¼ c. apple juice
10.    ¼ c. white vinegar
11.    2 Tbsp. sugar
12.    Seasoning packet from the Oriental Ramen Noodles

Directions:
* In a large frying pan over medium-low heat, melt the butter. In it, sauté the crushed Ramen Noodles & sliced almonds for 8-9 minutes or until they are lightly toasted. Remove pan from heat and set aside to cool.
* In a large salad bowl, combine the broccoli slaw, chopped apple, scallions & cilantro. Toss in the toasted Ramen Noodle & almond mixture.
* For the dressing, simply whisk items 8-12 together in a small bowl. Pour dressing over the broccoli slaw mixture and toss until evenly incorporated.
* Cover and refrigerate for several hours to allow flavors to blend before serving.
* Leftovers may be stored in a covered container in your refrigerator for up to 24 hours.

Spinach Appetizer Squares

You can use any cheese or blend of cheese you want to in this recipe. I’ve used all Cheddar and all Monterey Jack and both are good. My favorite is a combination of both. You can also cut these into any size square or triangle you choose!

Makes a 9×13-inch baking dish or about 80 1 ½-inch squares

Ingredients:
01.    4 Tbsp. unsalted butter
02.    3 large eggs
03.    1 c. milk
04.    1 c. flour (I use King Arthur’s Unbleached All-Purpose Flour)
05.    1 tsp. baking powder
06.    ¼ tsp. salt
07.    ¼ tsp. garlic powder
08.    8 oz. pkg. shredded sharp Cheddar cheese
09.    8 oz. pkg. shredded Monterey Jack cheese
10.    two 10 oz. pkg’s frozen chopped spinach, defrosted and thoroughly squeezed dry
11.    Optional: Lawry’s Seasoned Salt to sprinkle lightly over top

Directions:
* Preheat your oven to 350 degrees.
* In a 9×13-inch baking dish, cut the butter into slices and microwave on high for 1-2 minutes or until it is melted. Swirl the melted butter in the bottom of the baking dish to evenly coat it with the butter. Set aside.
* In a mixing bowl, whisk items 2-7 together until well blended. Stir in both cheeses and the spinach until they are evenly distributed. Place spoonfuls of the mixture on top of the butter in your baking dish. Using a spoon, spread top evenly in the baking dish.
* If desired, sprinkle top evenly with a little seasoned salt.
* Bake, uncovered, for 35 minutes or until set and golden around the edges.
* Cook in baking dish for 45 minutes before cutting into 1 ½-inch squares.
* You may fast-freeze on cookie sheets and place frozen squares in freezer bags. Reheat them frozen as needed at 350 degrees for 15 minutes or until heated through. Microwave works well for reheating also.
* Serve warm or at room temperature!

Popovers with a Cinnamon-Sugar Crunch Coating

Makes 12 regular size popovers

Ingredients:
01.    1 ¼ c. milk
02.    2 Tbsp. unsalted butter, melted
03.    3 large eggs
04.    1 tsp. pure vanilla extract
05.    1 tsp. pure almond extract
06.    1 ¼ c. flour (I use King Arthur’s Unbleached All Purpose Flour)
07.    1 ½ Tbsp. sugar
08.    ½ tsp. salt
09.    2 Tbsp. cold unsalted butter cut evenly into 12 small cubes
10.    Additional 4 Tbsp. unsalted butter, melted
11.    1 ½ c. sugar combined in a freezer bag with 1 ½ Tbsp. ground cinnamon

Directions:
* Make the batter. In a blender container, combine items 1-8. Process for 45-60 seconds or until it is smooth. Let batter rest for 10 minutes while preheating your oven and preparing the popover pan.
* Set oven rack in the middle of your oven and preheat it to 400 degrees. Coat the cups of a 12-cup popover pan with cooking oil spray.
* When oven is preheated, place the prepared popover pan in your oven for 2 minutes. Remove pan from oven and immediately divide the cold butter cubes among cups. Place pan back in the oven for 1 ½ minutes or until butter is bubbling hot but not brown. This process ensures a higher volume because the batter crawls up the heated cups.
* Immediately pour batter into hot popover cups dividing it evenly. Each cup should be filled ½ to ⅔ full.
* Return pan to oven and bake popovers for 35 minutes or until golden brown.
* Remove from oven and allow popovers to cool for 4-5 minutes in the pan. Then remove the popovers onto a wire cooling rack.
* When popovers are cool enough to handle, proceed. One at a time, brush entire outside of the popover with some of the additional melted butter. Immediately shake the coated popover in the bag with the cinnamon-sugar mixture until it is completely coated. Repeat with the remaining popovers.
* Serve warm & crunchy!
* Any leftovers may be stored in an airtight container for up to 24 hours.

Mexican Sausage Stars

Similar to Sausage Wonton Stars with a Tex-Mex flavor!

Makes 48 miniature muffin size appetizers

Ingredients:
01.    1 pkg. (x48) wonton wrappers
02.    Canned olive or canola oil cooking spray
03.    1 lb. sausage meat (I used Jimmy Dean)
04.    2 tsp. chili powder
05.    ½ tsp. garlic powder
06.    ½ tsp. ground cumin
07.    ½ tsp. paprika
08.    Optional: 1 jalapeño pepper, seeded & diced
09.    8 oz. pkg. cream cheese, softened
10.    ¾ c. bottled Hidden Valley Ranch Dressing
11.    ¼ c. sour cream
12.    ½ c. finely chopped red bell peppers
13.    ¼ c. chopped fresh scallions (white & light green parts)
14.    8 oz. pkg. or 2 c. shredded Mexican Blend cheese
15.    Minced fresh cilantro for garnish

Directions:
* Preheat your oven to 375 degrees. Lightly coat two 24-cup size miniature muffin pans with canned olive or canola oil cooking spray.
* Press a wonton wrapper into the bottom and up the sides into each of the prepared miniature muffin cups. Spray each lightly with some more canned olive or canola oil cooking spray. Bake for 5-7 minutes or until lightly browned.
* In the meantime, make the filling. In a frying pan, cook the sausage meat until it is cooked through and browned. Blot excess grease from the cooked sausage meat using paper towels. Crumble meat into fine pieces and place it in a mixing bowl. Stir in items 4-14 mixing until ingredients are evenly blended.
* Place a spoonful of the filling into each of the wonton cups.
* Bake for 6-7 minutes more or until the filling is bubbling hot around the edges.
* Using a spoon, remove wontons from pans.
* Sprinkle each with a little fresh minced cilantro.
* Serve hot!

Hershey’s Chambord Brownies

Similar to Hershey’s Crème De Menthe Mint Brownies but made with a Chambord filling!

Makes a 9×13-inch baking dish

Ingredients:
01.    ½ cup (1 stick) unsalted butter, softened
02.    1 c. sugar
03.    4 large eggs, beaten
04.    1 c. flour
05.    ¼ tsp. salt
06.    16 oz. can Hershey’s chocolate syrup
07.    ½ c. (1 stick) unsalted butter, softened
08.    2 c. confectioner’s powdered sugar
09.    2 Tbsp. Chambord Black Raspberry Liqueur
10.    Optional: 2 drops of red food coloring
11.    12 oz. pkg. or 2 c. Nestle’s semi-sweet chocolate chips
12.    ¾ c. (1 ½ sticks) unsalted butter

Directions:
* Preheat your oven to 350 degrees. Lightly butter or coat a 9×13-inch baking dish with cooking oil spray.
* For the Brownie Layer, beat items 1-6 together in a bowl until batter is well blended and smooth. Spread mixture evenly in your prepared baking dish. Bake for 28-30 minutes or until a cake tester or toothpick inserted in the middle comes out clean. Cool brownies completely in their baking dish placed on a wire rack.
* For the Chambord Frosting, beat items 7-10 together until smooth & creamy. Spread evenly over the completely cooled brownie layer. Refrigerate for 60 minutes or until it frosting hardens.
* For the Fudge Topping, melt items 11 & 12 together in a small saucepan. Remove from heat and whisk until well blended & smooth. Allow mixture to cool slightly for 5 minutes. Then spread evenly over the chilled Chambord frosting. Chill in pan for several hours or until the top fudge layer hardens.
* Use a very sharp knife to cut brownies into 48 1-inch squares. Store any leftovers in a waxed paper lined covered container at room temperature for up to 5 days!

Puree of Spring Pea & Potato Soup with Thyme

Makes 4 generous servings

Ingredients:
01.    2 Tbsp. olive oil
02.    1 large leek, rinsed clean & chopped (white & light green parts only)
03.    1 large carrot, peeled & chopped
04.    3 celery stalks, chopped
05.    1 large Russet or other baking potato, peeled & chopped
06.    4 c. frozen peas (no need to thaw)
07.    three 14 ½ oz. cans canned chicken broth (I use College Inn Low Sodium)
08.    ⅔ c. water
09.    3 sprigs of fresh thyme or you may use 1 ½ tsp. dried thyme
10.    1 ½ c. heavy cream or you can use canned evaporated milk
11.    Salt & lots of freshly ground black pepper to taste

Directions:
* In a large sauce or soup pan, heat the olive oil over medium high heat. In it, sauté the leek, carrot, celery & potato for 3-4 minutes or until vegetables are softened but not brown.
* Add the peas, chicken broth, water & thyme and bring mixture to a boil. Reduce heat to maintain a simmer and cook, partially covered, for 20 minutes or until the potatoes are soft.
* Turn off heat. If using fresh thyme sprigs, remove them. If you are lucky enough to own an immersion blender, puree mixture in the pot until smooth. If using a regular blender, you will have to puree the mixture in batches and return it to the pan.
* Add the cream or evaporated milk and heat through.
* Season with salt and lots of freshly ground black pepper to taste.
* Serve soup hot!

Tabbouleh

We love to spread hummus over a whole wheat wrap before spooning some tabbouleh over it. Roll up and viola… Perfect sandwich! Of course, tabbouleh is wonderful served on its own!

Serves 8

Ingredients:
01.    1 ½ c. water
02.    1 tsp. kosher salt
03.    1 ½ c. quick cooking bulgur wheat (I use” Bob’s Red Mill” brand)
04.    ⅓ c. fresh lemon juice
05.    ¼ c. olive oil
06.    ½ tsp. finely minced fresh garlic
07.    1 medium cucumber, halved lengthwise, seeded and chopped medium-fine
08.    1 bunch (1 c.) minced green onions or scallions (both white & green parts)
09.    1 bunch (1 c.) chopped fresh Italian flat leaf parsley
10.    1 bunch (½ c.) chopped fresh mint
11.    1 pint grape or cherry tomatoes, rinsed well, drained & halved
12.   Freshly ground black pepper to taste

Directions:
* In a medium saucepan, bring the water to a boil with the teaspoons of kosher salt. After it boils, remove pan from heat and stir in the bulgur wheat. Cover pan and allow wheat to plump at room temperature for 60 minutes.
* For the dressing, whisk the lemon juice, olive oil & garlic together until well blended. Using a rubber spatula, fold into the prepared bulgur wheat.
* Fold in the chopped cucumber, scallions, parsley, mint & tomatoes.
* Season to taste with freshly ground black pepper.
* Serve immediately or cover and refrigerate for up to 2 days.

New England Style Langostino or Mock Lobster Rolls with Tarragon

Langostinos are available at Trader Joe’s and sold frozen. They’re very small and should be cooked no more than 2 minutes to avoid them from becoming tough. The best way to describe them other than being delicious is that they are a cross breed between lobster & shrimp. What’s not to like? Tim likes them thawed, rinsed & squirted with some fresh lemon juice with some cocktail sauce for dipping. My Mother-in-Law adores lobster rolls!

Serves 4 very lucky people!

Ingredients:
01.    12 oz. pkg. frozen cooked & peeled langostino tails
02.    ⅓ c. finely chopped celery
03.    3 green onions or scallions, finely chopped (both green & white parts)
04.    1 Tbsp. minced fresh or 1 tsp. dried tarragon
05.    ¾ c. mayonnaise
06.    1 ½ Tbsp. fresh lemon juice
07.    ¼ tsp. salt
08.    ⅛ tsp. freshly ground black pepper
09.    4 sub-style rolls or you can use hot dog rolls
10.    4 Tbsp. unsalted butter, softened

Directions:
* Rinse the langostinos in a large colander with cool running water for 3-4 minutes or until they are thawed. Drain well and pat dry using paper towels. Roughly chop the langotinos and place them in a salad bowl.
* Toss in the celery, scallions & tarragon until evenly combined.
* Make the dressing. In a small bowl, whisk items 5-8 together and fold into the langostino mixture.
* Cover and refrigerate for at least an hour and up to 4 to allow flavors to blend.
* Turn oven broiler on and set oven rack 4-6 inches from the heat source. Cut the rolls lengthwise as in sub rolls not slicing all the way through. Open and generously butter the insides of the rolls. Broil until insides are toasted and golden.
* Fill each of the rolls with the langostino salad mixture and enjoy!

Roast Chicken with Lemon, Garlic & Thyme

Serves 3-4

Ingredients:
01.    5 lb. whole chicken with skin on
02.    Kosher salt & freshly ground black pepper to taste
03.    1 bunch fresh thyme or 1 ½ tsp. dried thyme
04.    1 lemon, rinsed & halved
05.    1 head of fresh garlic, halved (no need to peel)
06.    1 ½ Tbsp. olive oil
07.    Additional kosher salt & freshly ground black pepper to taste
08.    1 medium yellow onion, peeled & cut into quarters

Directions:
* Preheat your oven to a hot 425 degrees. Coat a 9×13-inch baking dish with cooking oil spray for easy clean up.
* Remove giblets from the inside of your chicken and discard. Thoroughly rinse the inside and outside of the chicken and pat dry with paper towels.
* Liberally sprinkle the inside cavity of the chicken with the kosher salt & freshly ground black pepper to taste. Place the whole bunch of thyme inside the cavity of the chicken. If using dried thyme, sprinkle the cavity with it. Next place the lemon & garlic halves inside the cavity.
* Brush or rub the olive oil evenly over the entire outside of the chicken.
* Generously sprinkle the entire outside with additional kosher salt & freshly ground black pepper to taste.
* Tie legs together with kitchen twine and tuck the wings under the body of the chicken.
* Place chicken in your prepared baking dish and place the onion quarters slightly under each corner of the chicken.
* Roast for 90 minutes or until chicken is cooked and juices run clear.
* Remove chicken from the oven and allow to sit at room temperature for 10 minutes before carving!

Ultimate Guacamole

Makes 3 cups

Ingredients:
01.    3 avocados
02.    ¼ c. finely chopped red onion
03.    2 garlic cloves, peeled & finely minced
04.    1 small jalapeño chili pepper, seeded & finely chopped
05.    2 roma tomatoes, seeded and diced
06.    Juice from 1 fresh lime
07.    3-4 shakes of Tobasco Green Pepper Sauce
08.    ½ bunch fresh cilantro leaves, chopped
09.    Kosher salt and freshly ground black pepper to taste
10.    Tortilla or pita chips for dipping

Directions:
* Pit avocados and scoop inside flesh into a medium bowl. Using a fork, coarsely mash the avocados to the consistency you like. We like ours chunky.
* Using a rubber spatula to avoid over mixing, fold in items 2-8. Season to taste with kosher salt & freshly ground black pepper to taste.
* Guacamole is best served immediately with tortilla or pita chips for dipping!

Spiced Red Wine Sangria

Serves 6

Ingredients:
01.    1 (1 ½ liter) bottle of dry red wine (Merlot, Pinot Noir, etc.)
02.    ⅓ c. sugar
03.    2 Tbsp. brandy
04.    2 Tbsp. Triple Sec or other orange liqueur
05.    ⅔ c. freshly squeezed or no-pulp orange juice
06.    2 Tbsp. fresh lime juice
07.    2 Tbsp. fresh lemon juice
08.    5 whole cloves
09.    3 whole allspice
10.    3-inch cinnamon stick
11.    2 c. chilled sparkling water
12.    1 seedless orange cut into slices or wedges
13.    1 lemon cut into slices or wedges
14.    1 lime cut into slices or wedges

Directions:
* In a 2-quart glass measure or bowl, combine ½ cup of the wine with the sugar. Microwave on high for one minute or until warm. Stir until sugar is dissolved.
* Stir in the remaining wine along with items 3-10. Cover and refrigerate for at least two hours or up to overnight.
* Just before serving, remove spice pieces and pour mixture into a 2-quart pitcher. Stir in the sparking water and fruit slices or wedges.
* Serve the Sangria cold!