#235 – Easy Smoked Sausage Skillet and Easy Confetti Pie

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


  • 2 3/4 cup crushed sugar ice cream cones
  • 2 Tbsp. sugar
  • 1/2 cup melted butter


  • 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.


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