hosted by Laverne Diede & Rhonda Fitterer
Easy Smoked Sausage Skillet
- 1 – 1 1/2 lbs. smoked pork sausage, cut thin
- 2 cloves garlic, crushed
- 1/4 cup olive oil
- 1 large red bell pepper, thinly sliced
- 12 oz. package frozen broccoli, thawed
- 1/2 cup chicken broth
- 1/2 cup tomato sauce
- 2 cups instant rice, cooked as directed on box
- 1/2 cup shredded mozzarella cheese
Heat oil and garlic in skillet, stir in sausage slices; cook until browned. Add peppers, onion, broccoli, broth, and tomato sauce; simmer for 10 minutes, or until vegetables are tender and liquid is absorbed. Prepare rice according to package directions; stir into sausage and sprinkle with cheese.
Easy Confetti Pie
Crust:
- 2 3/4 cup crushed sugar ice cream cones
- 2 Tbsp. sugar
- 1/2 cup melted butter
Filling:
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 2 – 8 oz. packages cream cheese, softened
- 1/2 cup sugar
- 2 cups heavy whipping cream
- 2 tsp. butter flavoring
- 1 tsp. almond extract
- 1/4 cup sprinkles
Preheat oven to 350 degrees. Combine crust ingredients; press into 9-inch pie plate. Bake for 12-15 minutes; cool completely. Add gelatin in cold water; let stand for 5 minutes. In a separate bowl, beat cream cheese and sugar until smooth. Slowly beat in cream, butter and almond flavoring. In microwave, heat gelatin on high for 10 seconds until the gelatin melts; add to cream cheese mixture and mix well. Fold sprinkles into cream cheese mixture and pour into crust. Refrigerate until set. Top with additional sprinkles before serving.
