December 2, 2012

Baked Spaghetti and Cheese Biscuits...Taste Testing Paula Deen

Entertaining for the Holidays?

Great time of day ya'll!  We spent the day yesterday, going through this HUGE array of Christmas decorations we have collected over the years, and brought boxes down from the attic. We found both old and new holiday items and decided that less is more. It certainly takes so much energy preparing for Christmas Day doesn't it?

We decided to take a break and watch the Alabama vs. Georgia football game.....HUGELY exciting....congratulations to Bama' for winning the SEC. Poor Georgia Bulldogs..such a close game it was! I then began to prepare Saturday night dinner with two new recipes from Miss Paula Deen. I always like to "taste test" before I prepare for company or a big family gathering. Now these two recipes are from Ms. Dora Charles, who works at The Lady and Sons in Georgia. They are absolutely D-I-V-I-N-E! Be sure to try these and when you are expecting company for dinner or just want to treat your family to a delicious dinner, these will make you the hostest with the mostest...I just had to share these with you..it's THAT good. Thank you Miss Dora!!

2 cups canned diced tomatoes
2 cups tomato sauce
1/2 cup water
1/2 cup diced onions
1/2 cup diced green bell peppers
2 cloves garlic, chopped
1/2 cup chopped fresh parsley
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons salt, pepper and garlic powder combined (to taste)
1 1/2 teaspoons seasoned salt 
1 1/2 teaspoons sugar
3 small bay leaves
1/2 pound ground chicken
1/2 pound ground pork
1/2 pound ground turkey
1 pound spaghetti
1 cup grated Cheddar
1 cup grated Monterey Jack cheese

Preheat the oven to 350 degrees F. In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil, and then reduce the heat and simmer, covered, for 1 hour.
Crumble the ground meats in a saucepan. Cook until no pink remains, and then drain off the fat. Add the ground meats to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to the package directions.
Cover the bottom of a 13" x  9" x 2" pan with about one-third of the sauce. Add a layer of half the pasta, and then half the cheeses. Repeat the layer, ending with sauce. Bake for 25 to 30 minutes. Top with the remaining cheese. Return to the oven and cook until the cheese is melted and bubbly. Cut into squares before serving

The Lady and Sons Cheese Biscuits
1/2 cup shredded Monterey Jack cheese
1 cup shredded Cheddar
4 cups biscuit mix
(Estelle's uses Pioneer Biscuit Mix or you can make your own)
1 1/3 cups milk 
 freshly ground black pepper
Garlic Butter

Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray. To a large bowl, add the cheese. Add the biscuit mix and gradually add the milk. Stir together until desired consistency is reached. Drop by tablespoons in round mounds and brush with melted garlic butter. Bake for 12-15 minutes. When browned, remove from oven. If you choose, you can brush with additional garlic butter before serving and while still hot.
Garlic Butter
1/2 stick butter, melted 
 1/2 to 1 teaspoon garlic powder

In a bowl mix together the butter and garlic


  1. Gorgeous place setting with the transferware. This looks so yummy.


  2. I am not familiar with Pioneer Biscuit Mix. Is that a brand you buy or do you make it?

    1. You can use Bisquick also,,,look in your bakery isle at the grocery or simply make your own biscuits with any easy recipe.

  3. I can always count on Estelle's for "something new to eat!" This sauce sounds really good, I think I'm going to try it over ravioli tonight... with the cheese biscuits of course!

    1. This is a very flavorful and light tasting recipe Joy. The three meats make this dish and oh my, the heavenly Italian aroma of the sauce will bring everyone to the table. The biscuits are light, airy and cheesy...I am SO glad I tried this! It's going to be great with ravioli...Good idea!


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