Italian Sausage Skillet

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1 ¼ pounds Italian sausage links

2 zucchini, cubed

2 yellow squash, cubed

1 onion, peeled & chopped

2 cans stewed tomatoes (14 ½ oz ea)

Hot cooked rice or pasta

Brown the sausage until no longer pink. 

Drain.

Cut sausage into ¼” slices. 

Return sausage to skillet to brown completely.

Add zucchini, squash and onion.

Cook and stir for 2 minutes.

Stir in the tomatoes.

Reduce heat and simmer for 15 minutes.

Serve over rice or pasta.

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Apple Burritos

1/2 stick butter, melted
4 flour tortillas
2 tablespoons sugar
2 tablespoons cinnamon
1 can apple pie filling

Brush butter on one side of the burrito.  
Spoon 1/4 of the pie filling in the middle of the buttered side of the tortilla.
Sprinkle with sugar and cinnamon.
Roll the tortilla to form a burrito.
Brush the top of the tortilla with butter.
Sprinkle with sugar and cinnamon.

Bake at 400 for about 10 minutes, or until filling is heated.
Serve with a scoop of vanilla ice cream on top.
Yield:  4 burritos.
Mmm...mmm...good!

French Toast Bake

1 Loaf Sliced White Bread

8oz Cream Cheese

1 Dozen Eggs

1 Cup Milk

¼ Cup Vanilla

1 Cup Sugar

¼ Cup Cinnamon

Maple Syrup

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Break up ½ of the loaf of bread and layer it in the bottom of a greased 9x13 pan.

Slice the cream cheese and layer it on top of the bread in the pan.

Break up the other ½ of the bread and layer it on top of the cream cheese.

In a separate bowl, mix together the eggs, milk, vanilla, sugar and cinnamon.

Pour mixture over the bread and cream cheese.

Press bread with hands to soak up the mixture.

Cover and refrigerate overnight.

Bake in a 350 degree oven, covered, for 30 minutes.

Uncover and bake for another 30 minutes.

Serve with warm maple syrup and a breakfast meat (ham, bacon, sausage).

Garlic-Roasted Pork

6 cloves garlic, peeled and crushed

2 tablespoons extra-virgin olive oil

1 tablespoon dried oregano

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon pepper

2 lb boneless pork loin

1. Combine garlic, oil, oregano, paprika, salt & pepper in a food processor or blender and puree.

2. Rub pork all over with the seasoning mix and wrap tightly with plastic wrap or in a large sealable plastic bag.

3. Let marinate in refrigerator for at least 20 minutes or up to one day.

4. Preheat oven to 350 degrees.

5. Remove pork loin from plastic and place in a shallow roasting pan.

6. Roast, uncovered, until a thermometer inserted in the middle of the loin registers 145 degrees (50-60 minutes).

7. Let rest for 10 minutes, then slice and serve.

Corn Dog Casserole

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2 cups thinly sliced celery

1 1/2 cups sliced green onions

2 tablespoons butter

1 1/2 lbs hot dogs

2 eggs

1 1/2 cups milk

2 teaspoons ground sage

1/4 teaspoon ground black pepper

2 (8.5oz) packages dry corn muffin mix

2 cups shredded sharp cheddar cheese

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1. In a medium skillet, saute celery and onions in butter for 5 minutes.

2. Place saute mixture in a large bowl and set aside.

3. Slice hot dogs lengthwise into fourths, then into thirds.

4. In same skillet, saute hot dogs for 5 minutes or until lightly browned.

5. Add hot dogs to celery/onion mixture.

6. Preheat oven to 400 degrees.

7. In a large bowl, combine eggs, milk, sage and pepper.

8. Add hot dog mixture.

9. Stir in corn bread mix and 1 1/2 cups of cheese.

10. Mix all together.

11. Spread into a lightly greased, shallow, 3-qt baking dish.

12. Top with remaining 1/2 cup cheese.

13. Bake uncovered in preheated oven for 30 minutes, or until golden brown.

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Crock Pot Loaded Baked Potato Soup

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6 large potatoes, peeled & cut in 1/2-inch cubes
1 large onion, chopped
1 quart chicken broth
3 cloves garlic, minced
1/4 cup butter (1/2 stick)
2 1/2 teaspoons salt
1 teaspoon pepper

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1 cup half & half
1 cup shredded sharp cheddar cheese
3 tablespoons chopped fresh chives

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1 cup sour cream
8 slices bacon, fried and crumbled
Shredded sharp cheddar cheese

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Combine the first seven ingredients in a large crock pot.
Cook on low for 8 hours or on high for 4 hours.
Mash the mixture to coarsely shop the potatoes.
Stir in the cream, cheese and chives.
Top with sour cream, bacon bits and cheese.

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Strawberry No-Bake Cheesecake

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2 cups graham cracker crumbs
1 stick butter, melted
1/4 cup sugar

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32 oz. Cream Cheese, room temperature
3/4 cup sugar
1/2 cup strawberry preserves
16 oz. frozen strawberries, thawed and drained
8 oz. cool whip

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Mix the graham cracker crumbs, butter and 1/4 cup sugar.
Press firmly into the bottom of a 13x9 pan.
Refrigerate while preparing the filling.

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Beat the cream cheese and 3/4 cup sugar until smooth.
Add preserves and mix until well-blended.
Stir in strawberries.
Gently stir in the cool whip.
Spoon over the crust and refrigerate at least 4 hours before serving.

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Note: Instead of frozen strawberries, you can use 2 cups of fresh strawberries, fork-mashed with 3 tablespoons of sugar.

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This is so fresh, cool, relaxing, and insanely easy to make! Enjoy!!