Yummy Pasta Dinner

1 lb. rigatoni pasta

2 Tbls. olive oil
1 clove garlic, minced
1 lb. sweet Italian sausage, casings removed
12 oz. frozen green peas
1 1/2 cups heavy cream
4 Tbls. butter
2 Tbls. grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.  Enjoy!

Pineapple Upside-Down Carrot Cake

1/4 cup butter

2/3 cup firmly packed brown sugar
1 (20 oz.) can pineapple slices in juice, drained
7 maraschino cherries (without stems)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 cups grated carrots
1/2 cup finely chopped pecans

Preheat oven to 350°. Melt butter in a lightly greased 10-inch cast-iron skillet or a 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat. Sprinkle with brown sugar. Arrange 7 pineapple slices in a single layer over brown sugar, reserving remaining pineapple slices for another use. Place 1 cherry in center of each pineapple slice. Beat granulated sugar, oil, and eggs at medium speed with an electric mixer until blended. Combine flour and next 4 ingredients; gradually add to sugar mixture, beating at low speed just until blended. Stir in carrots and pecans. Spoon batter over pineapple slices. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, spooning any topping in skillet over cake. Enjoy!

Spanish Slow Cooker Chicken

1 large onion, chopped (about 1 cup)
2 cloves garlic, finely chopped
1 large red bell pepper, chopped (about 1 1/2 cups)
1 tsp. dried oregano leaves
1/2 to 1 tsp. crushed red pepper
1 lb. turkey Italian sausage, cut into 1-inch pieces
1 3/4 lbs. boneless, skinless chicken breast halves, cut into 1-inch pieces
1 can (28 oz.) diced tomatoes, undrained
1 can (6 oz.) tomato paste
1 can (14 oz.) artichoke heart quarters, drained
1 can (4 oz.) sliced ripe olives, drained (for an authentic flavor use Kalamata or Greek)
3 cups hot cooked rice

Spray inside of 3 1/2 to 4-quart slow cooker with cooking spray. Mix all ingredients except artichoke hearts, olives and rice in slow cooker. Cover and cook on low heat setting 6 to 8 hours or until sausages and chicken are no longer pink in the center. Stir in artichoke hearts and olives; heat through. Serve over hot cooked rice. Enjoy!