• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 Large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F.

Ling 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a tine, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full/ Bake for 20 to 25 mins, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

• 12 pieces Oven Ready Lasagna, uncooked
• 1-3/4 cups ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 egg slightly beaten
• 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
• salt and black pepper to taste
• 3 cups s1paghetti sauce

Directions:

Remove 12 pieces of pasta from package. Heat oven to 375 degrees F. In medium bowl, stir together ricotta cheese. 1 cup mozzarella cheese, Parmesan cheese, egg, parsley, salt and pepper. In 13 x 9 x 2-inch glass baking dish, spread 1/2 cup spaghetti sauce; place 3 pieces uncooked pasta crosswise over sauce. Spread one-third ricotta cheese mixture over pasta. Spread about 2/3 cup spaghetti sauce over cheese, covering pasta completely. Beginning with pasta, repeat layers TWICE. Top with remaining 3 pasta pieces; spread with remaining sauce, covering pasta completely. Sprinkle with remaining mozzarella cheese; cover with foil. Bake 30 to 35 minutes or until hot and bubbly. Let stand 10 minutes before cutting.