Raspberry Pear Gelatin Salad

This is the recipe everyone has been asking me for. So de-lish! You can use any flavor of gelatin.

INGREDIENTS:
1 6 oz. pkg. raspberry gelatin
2 cups boiling water
2 (15.25 ounce) cans pear halves in juice (I use 1 qt. home canned)
1 (8 ounce) package reduced-fat cream cheese, softened
3 cups frozen whipped topping, thawed

DIRECTIONS:
Whisk together the gelatin and boiling water in a large bowl until the gelatin dissolves. Pour the mixture into a blender, and add the pear halves and cream cheese. Cover and blend until smooth. Pour back into the bowl, and gently whisk in the whipped topping. Transfer to a mold or serving bowl (I use bundt pan), cover and refrigerate until firm, at least 4 hours. To unmold, dip the mold briefly into hot water to loosen the gelatin, then invert onto a plate.

This is the best Oatmeal-Raisin cookie recipe I've ever found! It's from America's Best Recipes 1993.
1 Cup butter, soft
1 Cup sugar, divided
3/4 firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 quick cooking oats, uncooked
1 1/2 cups raisins
2 teaspoons ground cinnamon

Beat butter in large bowl at medium speed until fluffy.
Gradually add 3/4 cup of the sugar, and all of the brown sugar, beating well.
Add eggs one at a time, beating well after each addition.
Stir in vanilla.
Combine flours, baking soda and salt. Gradually add to creamed mixture, beating well. Stir in the oats and raisins.
Combine remaining 1/4 cup sugar and cinnamon in a bowl. Shape dough into 1" balls. Roll in the cinnamon and sugar. Place on cookie sheet 2 inches apart on GREASED cookie sheet.
Bake at 375 for 7 to 9 minutes or until lightly browned. Yum!

Barbecued Steak Sandwiches

This recipe is from Cooking Light. It's so yummy, and perfect for summer! (I double this for our family)

INGREDIENTS:
1 (1-pound) flank steak, trimmed (I use sirloin)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (1/4-inch-thick) slices red onion
1/4 cup ketchup
2 tablespoons light brown sugar (We like it with less sugar-1 T)
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon chipotle chile powder (optional)
4 (3-ounce) hoagie rolls, split (Wal-mart's hard rolls are good)

Heat a grill pan over medium-high heat. Coat pan with cooking spray or oil. Sprinkle steak evenly with salt and pepper. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 10 minutes. Add onion to pan; cook 3 minutes on each side or until lightly browned. Remove from pan; cool.
Combine ketchup and next 4 ingredients (through chipotle chile powder) in a large microwave-safe bowl, stirring well. Microwave at HIGH 1 minute or until thoroughly heated. Cut steak diagonally across grain into thin slices. Add steak to ketchup mixture; toss to coat. Divide steak mixture evenly among bottom halves of rolls; top each serving with one onion slice. Place top half of roll on each sandwich.
4 servings. This is great to make ahead and keep warm in crock pot.