1 pound JC Potter Italian Style Sausage
2 cloves garlic, chopped
1 (28-ounce) jar spaghetti sauce
1 cup Hiland Small Curd Cottage Cheese
¼ cup Hiland Sour Cream
8 ounces cream cheese, softened
1 tablespoon dried parsley flakes
½ teaspoon garlic powder
½ package frozen Fast Fixin' Italian Style Meatballs
2 cups shredded mozzarella cheese
• Cook spaghetti according to package directions. Drain, and set aside.
• Saute Italian sausage, adding chopped garlic when sausage begins to brown. When fully cooked, drain grease and return sausage to pan.
• Add spaghetti sauce, stirring and heating through. Remove from heat, and set aside.
• In a large bowl, combine cottage cheese, sour cream, cream cheese, parsley flakes and garlic powder.
• Heat 12 meatballs according to package directions.
• Place half of the spaghetti in a 9-by-13-inch baking dish sprayed with nonstick cooking spray. Spread cream cheese mixture over pasta. Place meatballs on top of cream cheese mixture. Top with remaining spaghetti. Pour sauce over spaghetti. Sprinkle with mozzarella cheese.
• Bake, uncovered, in a preheated 350-degree oven for 45 minutes. Serve hot.
Pumpkin Coffee Cake with Maple Glaze
Make this treat as a coffee cake for breakfast or brunch, or serve it after dinner with coffee and freshly whipped cream with a dash of cinnamon.
1 (15-ounce) can pumpkin puree
1/3 cup Hiland Sour Cream
1 tablespoon Griffin's vanilla
2 teaspoons pumpkin pie spice
1 box yellow cake mix
1 teaspoon baking soda
4 tablespoons Hiland Unsalted Butter, melted
½ cup Shawnee Mills All-Purpose Flour
½ cup brown sugar
½ cup chopped pecans
½ cup Griffin's Original Syrup
1/3 cup Hiland Heavy Whipping Cream
• In a mixing bowl, combine pumpkin, sour cream, vanilla, eggs, pumpkin pie spice, cake mix and baking soda. Mix with an electric mixer until thoroughly combined. Pour into a 9-by-13-inch cake pan.
• In a small bowl, combine butter, flour, brown sugar and pecans. Sprinkle on top of cake batter. Bake cake in a 350-degree oven for about 30 to 35 minutes or until toothpick inserted in center comes out clean.
• While cake is baking, make the glaze by combining the syrup and cream in a small saucepan. Heat until it comes to a simmer, and then remove it from heat.
• When cake is done, poke a few holes in the top and pour on the glaze.
• Let cool slightly before cutting into pieces.
• Delicious served with freshly whipped Hiland Heavy Whipping Cream and a dash of cinnamon.