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!

Pretzel-Crusted Drumsticks

1/2 cup butter, melted
1 tsp. cayenne pepper
1/8 tsp. garlic powder
1 cup finely crushed pretzels
1/4 cup chopped pecans
1/2 tsp. pepper
1 1/2 to 2 lbs. chicken drumsticks

In a shallow bowl, combine the butter, cayenne pepper and garlic powder. In another shallow bowl, combine the pretzels, pecans and pepper. Dip chicken in butter mixture, then roll in pretzel mixture. Place in a greased 13 inch x 9 inch baking dish. Bake, uncovered at 350 degrees for 50-55 minutes, turning once halfway through. Enjoy!

Easy Oven Fried Individual Apple Pies

1 Tbls. sugar
1/4 tsp. cinnamon
1 (1lb. 3oz.) can Grands refrigerated biscuits
1 cup apple pie filling
4 tsp. butter, melted

Heat oven to 375 degrees. Spray 2 cookie sheets with nonstick cooking spray. In a small bowl, combine sugar and cinnamon. Set aside. Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place on sprayed cookie sheets. Place 2 Tbls. pie filling slightly off center on each biscuit round. Fold biscuits over filling; press edges with fork to seal. Prick top of each 3 times with fork. Brush each with melted butter; sprinkle with cinnamon-sugar mixture. Bake at 357 degrees for 15 to 20 minutes or until deep golden brown (FYI-some filling may bubble out at edges). Immediately remove from cookie sheets. Cool 5 minutes before serving. It's great with a scoop of ice cream. Enjoy!

Crockpot Cheesy Italian Tortellini

1/2 lb. ground beef
1/2 lb. Italian sausage
1 container (15 oz.) refrigerated marinara sauce
1 cup sliced mushrooms
1 can (14 1/2 oz.) diced tomatoes, undrained
1/2 tsp. Italian seasoning
1 pkg. (9 oz.) refrigerated cheese tortellini
1 cup shredded mozzarella or pizza style cheese (4 oz.)

Break beef and sausage into large pieces in 10-inch skillet. Cook over medium heat about 10 minutes, stirring occasionally, or until browned. Spray inside of 4 to 5-quart crock pot with cooking spray. Mix beef mixture, marinara sauce, mushrooms, tomatoes and Italian seasoning in slow cooker. Cover and cook on low heat for 7 to 8 hours. Stir in tortellini; sprinkle with cheese. Cover and cook on low heat about 15 minutes longer or until tortellini is tender. Enjoy!

Italian Meatball Hoagie Braids

2 (8oz.) cans refrigerated crescent dinner rolls
16 (1 1/2-inch) frozen fully cooked Italian meatballs, thawed, halved (or you can make your own)
1 cup tomato-basil spaghetti sauce
4 oz. (1 cup) shredded mozzarella cheese
1 egg, slightly beaten
1/4 cup grated Parmesan cheese

Heat oven to 375 degrees. Spray 2 cookie sheets with nonstick cooking spray. Separate dough into 8 rectangles. Place rectangles on sprayed cookie sheets. Firmly press perforations to seal. Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 Tbls. spaghetti sauce and 2 Tbls. mozzarella cheese. With scissors or sharp knife, make cuts 1 inch apart on each side of filling. Alternately cross strips over filling to give braid-like appearance. Brush dough with beaten egg; sprinkle with Parmesan cheese. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Enjoy!