Paula’s Recipe of the Month: March 2010
Beef, Sausage and Cheese Manicotti

I’ve really been wanting to make a stuffed pasta dish for some time.  I found this recipe for manicotti the other day, and I knew it was going to be good.  I made a few modifications to it, so I’ve written it the way that I made it.  It was AMAZINGLY GOOD.  It was like eating at an Italian restaurant, but at a fraction of the cost.  We had this with French bread and Caesar salad.  Can’t wait to have the leftovers tomorrow!

The next time I make this recipe, we’ll be having my Deep Dish Mocha Tiramisu for dessert.  Maybe that will be next month’s recipe.  :)

Ingredients

• 4 teaspoons olive oil
• 1 medium onion, coarsely chopped
• 1/2 lb ground beef
• 1/2 lb Italian sausage
• Salt and freshly ground black pepper
• 14 (8-ounce package) manicotti ***
• 1 (15-ounce) container whole-milk ricotta
• 3 cups shredded Italian blend cheese
• 1 cup grated Parmesan
• 2 tablespoons chopped fresh Italian parsley leaves or 2 tsp dried parsley
• 2 garlic cloves, minced
• 3 cups marinara sauce (I used Prego Traditional)
• 2 tablespoons butter, cut into pieces

***The filling actually makes more than enough to fill 14 manicotti shells, so I’d cook an extra 4-5 shells.

Directions

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion, garlic, ground beef and sausage. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups Italian blend cheese, 1/2 cup Parmesan, and parsley. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of  Italian blend cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Paula’s Recipe of the Month: February 2010
Good Old Fashioned Pancakes

The girls are both sick.  It was a long night and a long day today, so we wanted something easy but yummy for dinner.   I found this recipe, and they were fantastic!  I even mixed in some mini chocolate chips for the girls pancakes.  YUM!  I can’t wait to try them again with blueberries!

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 tsp. baking powder
• 1 tsp salt
• 1 Tbsp. sugar
• 1 1/4 cups milk
• 1 egg
• 3 Tbsp. butter, melted

Directions

In a large bowl, sift together the flour, baking powder, salt and sugar.  Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Brown on both sides and serve hot.

Paula’s Recipe of the Month: January 2010
Coconut Chicken

I was talking to mom on the phone this afternoon, and she mentioned how she wished she had some coconut chicken.   Coconut chicken is so yummy!  How had I forgotten about this recipe? Quick change to my dinner plans…we’re having coconut chicken tonight.

Coconut Chicken

• 1 C. flaked coconut
• 1/2 C. flour
• 1/2 t. salt
• 1/4 t. black pepper
• 1/4 t. garlic powder
• 1 1/2 lbs. boneless skinless chicken breast halves
• 1 egg, lightly beaten
• 1/3 C. butter or margarine, melted

Heat oven to 400° F.

Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken into egg, then coat with coconut mixture. Place in a shallow baking pan. Wash your hands.

Drizzle with melted butter.

Bake 25 minutes or until chicken is browned and cooked through, turning once. If you stick an instant-read thermometer in the center of the chicken breast, it should register 165° F.

Paula’s Recipe of the Month: December 2009
Snow Capped Ginger Snaps

I hosted a Cookie Exchange and Brunch this morning for the moms at Reagan’s school.  We had so much fun!  The house smelled like a bakery all morning.

Here’s one of the cookies that I made.  They’re a new fav for sure.  I figure there’s more than one way to have “snow” for Christmas. 

SNOW CAPPED GINGER SNAPS

COOKIES:

• 1 cup brown sugar, packed
• 3/4 cup shortening
• 1/4 cup molasses
• 1 egg
• 2 1/4 cups flour
• 2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. ginger
• 1/2 tsp. ground cloves
• 1/4 tsp. salt
• granulated sugar
  

Mix brown sugar, shortening, molasses and egg in a large bowl. Stir in flour, baking soda, cinnamon, ground ginger, cloves, and salt. Cover and refrigerate at least one hour.

Preheat oven to 375 degrees. Shape dough by rounded teaspoonfuls into balls and roll in granulated sugar. Place on cookie sheet, about 3″ apart. Bake 9-12 minutes, or just until set. Remove to wire rack to cool.

ICING:

• 1 (6-oz) package white (vanilla) baking chips

• 1 Tbsp. shortening
  

Place chips and shortening in microwavable bowl. Microwave uncovered, on medium-high heat for 1 1/2 – 2 minutes, stirring every 15 seconds, until smooth.

Dip half of each cooled cookie into melted mixture. Place on waxed paper; let stand until coating is firm.

Paula’s Recipe of the Month: November 2009
Granny’s Pecan Pie

When I think of the holidays, it’s hard not to remember all the pecan pies that Granny and mom would make every year.  I laugh a little thinking of all those pies.  They would have 4 baking in the oven at one time, while whipping up 4 more to go in as soon as the first batch was ready.  There’s not many people that quadruple a recipe and still have to make multiple batches!  Granny sure did love to give those pies away as gifts.

When thinking on a recipe for November, I just had to go with Granny’s pecan pie recipe.

Granny’s Pecan Pie

• 2 eggs
• 1 cup sugar
• 3/4 cup light karo
• 1 tsp. vanilla
• 1/4 stick butter
• 1 1/2 cups pecans, rolled in flour
• 2 pie crusts

Beat eggs lightly; add sugar.  Stir lightly, adding karo and vanilla.  Add pecans.  Add butter, and stir until well blended.  pour into unbaked pie crusts.  Bake at 300 for about 1 hour.

Paula’s Recipe of the Month: October 2009
Chili Mac ‘n Cheese

I like recipes that are easy, quick and only take a few ingredients.  This one fits the bill!  My entire family loves it.  Plus, all you need is some garlic bread and a salad and you have a complete meal.

Chili Mac ‘n Cheese

• 1 lb hamburger meat
• 2 1/3 cups uncooked rotini pasta
• 1 tsp. chili powder
• 2 1/4 cups hot water
• 1 can (14 oz) diced tomatoes with mild green chilies, undrained
• 2 cups shredded Mexican cheese

In a large skillet, brown hamburger meat (season with salt and pepper) over medium-high heat until thoroughly cooked. Drain excess grease.

Stir in uncooked pasta, chili powder, water and tomatoes.  Heat to boiling, stirring frequently.  Reduce to medium-low; cover and simmer for 10-12 minutes, stirring occasionally, until pasta is tender.

Remove from heat; stir in cheese until melted.

Paula’s Recipe of the Month: August 2009
Breakfast Casserole

If you’re like me, you’re getting tired of the summer heat and are starting to think of cooler days, holidays and family.  Here’s a recipe that is great anytime, but will be a real time saver once you have a houseful come holiday time.

Breakfast Casserole

• 6 slices white bread (no crusts)
• 1/2 stick margarine
• 1 1/2 cup shredded colby/jack cheese
• 5 eggs, beaten well
• 2 cups half and half
• 1 lb. sausage
• 1 tsp. salt
• 1 tsp. dry mustard

Crumble and cook sausage well and drain.  Melt butter in 9×13 casserole dish.  Tear bread into small pieces and sprinkle over butter.  Sprinkle drained sausage over bread.  Sprinkle cheese over sausage.  Beat eggs and other ingredients; pour over mixture.  Chill for 8 hours or overnight.  Bake at 350 for 40-50 minutes.

Paula’s Recipe of the Month: July 2009
Mexican Layer Dip

This is my absolute favorite dip.  Anytime that we’re having a party, it is always requested.

Mexican Layer Dip

• 1 can refried beans
• 1/3 lb. hamburger meat, browned and seasoned
• 1/2 cup onion, chopped
• Picante sauce
• 2 cups Mexican cheese, shredded
• tortilla or corn chips

Brown the hamburger meat and set aside.  Spread refried beans onto a large pizza pan.  Top with hamburger meat and chopped onion.  Spoon picante sauce over layers.  I don’t measure it, I just spoon a nice even layer…not too soupy.  Top with cheese.  Bake at 350 until cheese is melted.  Serve warm with chips.  Our favorite chips for this dip is the Frito Corn Chip Scoops!  Yum!!!

Paula’s Recipe of the Month: June 2009
Four Minute Brownie Pie

This is such a great and easy pie to make.  I also love that you will usually have all the ingredients on hand.  Rea and I are making these for her teachers at school.  Tomorrow is the last day of school for the summer, so we thought we would make them each one as a “thank you” for such a great year.  I have the last one in the oven right now…the house smells so good!

Four Minute Brownie Pie

• 2 eggs
• 1 cup sugar
• 1/2 cup butter, softened
• 1/2 cup flour (self-rising)
• 3 to 4 Tbsp. cocoa
• 1 tsp. vanilla
• pinch salt
• 1/2 cup chopped pecans
• 1 deep dish pie crust

Place eggs, sugar, butter, flour, cocoa, vanilla and salt in a small mixing bowl.  Beat 4 minutes.  Stir in pecans.  Pour into pie crust.  Bake at 350 for 35-40 minutes.  The pie will settle as it cools.

Paula’s Recipe of the Month: May 2009
Cake Release

I’m going to go a little outside of the box this month, but you’ll be glad I did.  I’m currently baking cake for Rea’s birthday party tomorrow, so I thought it would be the perfect time to share my Cake Release recipe with you.  This stuff is amazing!  You’ll never spray a cake pan with Pam again…trust me.

Cake Release

• 1/4 cup all purpose flour
• 1/4 cup vegetable oil
• 1 1/4 cup shortening

Mix together until it looks “creamy.”  Store in air tight container.  To use, just take a pastry brush or paper towel and spread a thin layer over the bottom of your pan.

Paula’s tip:  This cake release will last a really long time, but may seperate a little.  Just give it a really good stir until creamy again.  If it starts to look a little waxy, it’s time to mix up a new batch.  Also for extra simplicity, I have the recipe written on the top of my container.