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Stuff the manicotti shells uncooked, they will cook in the sauce

Yield 14 manicotti

INGREDIENTS:

3/4 pound Italian sausage links, casings removed, cooked and drained

3-1/2 cups shredded Kraft 4-Cheese Italiao blend cheese, divided (or can use mozzarella)

1 cup cottage cheese

1 cup ricotta cheese

1  large garlic clove, minced

1 large egg, lightly beaten

1/2 cup freshly grated Parmesan cheese

1 teaspoon dried Italian seasoning

1/2 teaspoon seasoned salt, or to taste

1 teaspoon fresh ground black pepper, or to taste

14 uncooked manicotti shells  (one 8-ounce package)

5 cups pasta sauce (can use more)

INSTRUCTIONS:————————————

Preheat oven to 375 degrees F.

Grease a 13 x 9-inch baking dish.

Pour 2 cups of the pasta sauce into the baking dish; set aside.

In a bowl combine the cooked sausage meat with 1-1/2 cups 4-Cheese blend or mozzarella cheese, cottage cheese, ricotta cheese, garlic, egg and the next 4 ingredients.

Using clean hands stuff the sausage/cheese mixture between the uncooked manicotti shells.

Arrange stuffed shells in a single layer over sauce, then top with the remaining 3 cups of sauce (use a spoon to spread the sauce to cover the shells).

Sprinkle the remaining 2 cups shredded cheese evenly over sauce.

Cover tightly with foil.

Bake for 1 hour or until shells are tender.

Let stand 10 minutes before serving.

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This is made easy using fresh lasagna sheets that have been sliced in half lengthwise, I make this and many other recipes using my  pasta sauce recipe that I freeze in containers,  you can use your own favorite sauce for this, the cheese/sausage mixture can be made up to two days ahead, the sausage can be cooked days ahead

Fresh sauteed mushrooms may be used in place of the canned

Yield 10 lasagna rolls

INGREDIENTS:

5 fresh lasagna sheets, sliced in half lengthwise (I use Olivieri brand)

4 cups prepared pasta sauce (or a large bottle of pasta sauce or you can use more sauce if you like)

2 cups shredded Kraft 4-Cheese Italiano (I just purchase the package it has 4 cups in it)

Filling;

3/4 pound bulk Italian sausage meat, cooked and drained (I like spicy)

2 cups ricotta cheese

1/2 cup heavy (33-35%) whipping cream

1/2 cup freshly grated Parmesan cheese

2 cups shredded Kraft 4-Cheese Italiano

2 (10-ounce) cans sliced mushrooms, coarsely chopped then hand-squeezed to remove as much moisture as possible

2 garlic cloves, minced (can use more)

1 teaspoon dried basil (rubbed between fingers to release the flavor)

1 teaspoon fresh ground black pepper, or to taste

1 teaspoon seasoned salt

INSTRUCTIONS:——————————————–

Preheat oven to 370 degrees F.

Grease a 13 x 9-inch baking dish.

Spread 2 cups of sauce into the bottom of the baking dish; set aside.

Slice 6 pasta sheets in half lengthwise down the middle .

In a bowl using a wooden spoon mix all filling ingredients together until well combined, season with more salt and pepper if needed.

Place a fairly heaping 1/2-cup of filling over the sliced sheet.

Roll up, then place seam side down into baking pan, repeat with remaining sheets (you will have 2 rows of 5 rolls across).

Drizzle with remaining pasta sauce, then sprinkle 1 cup shredded cheese over the sauce.

Bake uncovered for 30 minutes (fresh pasta does not take long to cook!).

Sprinkle the remaining 1 cup of cheese over and allow to melt.

Let stand for 20 minutes or more before lifting the rolls out of the pan (more time is better).

Lift out the pan using a spatula.

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Plan ahead the rice mixture must be chilled for a few hours before shaping and rice must be at room temperature before mixing with ingredients, you may want to cook the rice a day ahead

Regular dry breadcrumbs may be used in place of panko

I’m going to try these next using blue cheese

Yield 15 rice cake

INGREDIENTS:

1-1/2 cups uncooked long-grain white rice

1-1/2 cups panko breadcrumbs, divided

3 tablespoons chopped fresh basil (can use more, or 1-1/2 teaspoons dried basil)

3 large eggs, lightly beaten

1/2 cup freshly grated Parmesan cheese

1/2 cup shredded mozzarella cheese (or cheese of choice)

2  garlic cloves, minced

2 green onions, chopped (optional)

1/2 teaspoon freshly ground pepper (can use more)

1/2 cayenne pepper, or to taste

seasoned salt, to taste

INSTRUCTIONS:——————————————-

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Photo taken by me.. and my British Bulldog waiting patiently for a taste!

Taken from my “Favorites” folder!

I like extreme spice so I used spicy taco seasoning mix, and spicy salsa you can adjust the heat level as desired

Servings 6

INGREDIENTS:

1/2 pound uncooked bow tie pasta (use a little less than 1/2 pound)

1 pound ground spicy bulk Italian sausage meat (or can use ground beef)

1 medium onion, chopped

4 large garlic cloves, minced

1 jalapeno pepper, seeded and chopped

1 envelope taco seasoning mix

4 cups shredded cheddar cheese. divided

1 (16 ounce) jar salsa (mild or spicy)

1 (14-1/2 ounce)  can diced tomatoes, undrained

1 (4 ounce) can green chilies, undrained

seasoned salt and fresh ground black pepper, to taste

2 cups nacho tortilla chips, crushed (I used half a bag Tostitos Multi Grain Scoops that I hand-crushed and that worked very well)

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Photo courtesy of  Karen

I make this for weddings, large socials and in the summer for BBQ’s and parties, and there is never anything left it all goes and everyone wants the recipe!

Plan well ahead the coleslaw needs to be refrigerated for the stated time to blend the flavors, this coleslaw will intensify in flavor with chilling time, this is not a thick heavy dressing like some other coleslaw recipes it’s the perfect texture and flavor and what makes this coleslaw stand out from all others is the fresh lemon juice so please use only fresh I have used bottled in the past and it is just not the same

The dressing amount will yield enough for two 16-ounce packages prepared coleslaw mix or 1 head of green cabbage, for one 16-ounce package prepared coleslaw mix use the dressing amounts posted on bottom of recipe and add in the green onions

Servings 8-10

INGREDIENTS:

1 head green cabbage ( 8-10 cups)

1 large carrots, peeled and finely shredded ( hand-squeeze out any excess moisture completely)

4 green onions

2 teaspoons celery seeds ( optional, or to taste)

1 cup mayonnaise ( Hellman’s is best, do not use salad dressing)

1/4 cup milk ( light cream even better)

1/3 cup buttermilk

2 -3 tablespoons white vinegar

3 tablespoons fresh lemon juice ( use fresh only not bottled)

1/3 cup white sugar plus 2 tablespoons white sugar

1/2-1 teaspoon garlic powder

1 teaspoon seasoning sat, or to taste

1 teaspoon fresh ground black pepper, or to taste

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Photo courtesy of Cheryl Wood

These are quite similar to a shortbread cookies,  if desired a candied red or green cherry may be placed in the middle of each cookie instead of the jelly

Yield 24 cookies

INGREDIENTS:

1 cup butter, softened (no substitutes)

1/2 teaspoon almond extract (optional)

2 teaspoons vanilla

1/2 cup confectioners’ sugar, sifted to remove small lumps (if you prefer a sweeter taste increase to 3/4 to 1 cup)

1/4 cup cornstarch

1-1/2 cups all-purpose flour

24 teaspoons raspberry jelly ( can use strawberry jam or jelly or use 24 candied red or green cherries)

INSTRUCTIONS:—————————————————–

Preheat oven to 325 degrees F.

Lightly grease a cookie/baking sheet.

In a large bowl using an electric mixer at medium speed beat the butter with vanilla and almond extract (if using) until fluffy.

In a bowl combine the confectioners sugar with cornstarch and flour; add to the creamed mixture and beat until smooth and combined.

Using hands shape into 24 round balls, then place on cookie sheet about 2-inches apart.

Push down slightly using the palm of your hand then make a small indent in the middle of each cookie.

Spoon about 1 teaspoon jelly or jam into the hole.

Bake for about 8-10 minutes (watch closely that the edges do not brown too much).

Cool on wire racks.

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Photo courtesy of Karen Havins

This cake will freeze well for up to 3 months

Servings 10

INGREDIENTS:

3 large eggs, separated

1-1/2 cups sugar, divided

2/3 cup canned pumpkin puree

3/4 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

CREAM CHEESE FILLING:

1 (8 ounce) package cream cheese, softened

2 tablespoons soft butter

1 cup confectioners’ sugar(sifted to remove small lumps)

1-1/2 teaspoons vanilla extract

1/4 cup Cool Whip frozen topping, thawed (for a fluffier filling increase amount)

INSTRUCTIONS:

Preheat oven to 350 degrees F.

Line a 15 x 10-inch baking sheet with waxed paper; grease the paper and set aside.

In a large bowl, beat egg yolks on high speed until thick and lemon-colored; gradually add 3/4 cup sugar and pumpkin puree beating on high until sugar is almost dissolved.

In a small bowl beat the 3 egg whites until soft peaks form; gradually add remaining 3/4 cup sugar beating until stiff peaks form, then gently fold into egg yolk mixture.

In a bowl combine the flour with baking soda, cinnamon and salt; gently fold into pumpkin mixture.

Spread into prepared pan.

Bake for 12-15 minutes or until cake springs back when lightly touched.

Cool for 5 minutes.

Turn cake onto a kitchen towel dusted with confectioners sugar.

Gently peel off waxed paper.

Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For cream cheese filling; in a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth.

On low speed of electric mixure beat in the Cool Whip topping until thorough combined.

Unroll cake; spread filling evenly to within 1/2-inch of edges.

Roll up again. Cover and freeze until firm.

Remove from the freezer 15 minutes before cutting.

Dust with confectioners’ sugar if desired.

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