Couscous is cool

This was a unique meal for our family. It's always fun to try something new, and even more fun when we like it. This couscous with chicken apple sausage fell into that category. It was easy to throw together, which is a huge plus for me. The different flavors and textures made for an interesting conversation topic at the dinner table. The recipe came from Mel's Kitchen Cafe.

THE RECIPE:

1/3 c. pine nuts
1/2 yellow onion, chopped
1 Tbsp. olive oil
12 ounces precooked apple chicken sausage, cut in 1/4-inch rounds
1/2 tsp. each salt, dried thyme, cumin, coriander, curry powder
1/4 to 1/2 tsp. pepper
1 c. chicken broth, divided
1/3 c. dried cranberries
1 c. dry couscous

Cook couscous according to package directions. Cook it in chicken broth for extra flavor.

In large, nonstick skillet, cook pine nuts over medium heat, tossing frequently, until golden. Remove pine nuts and set aside. Heat olive oil, then add onions and saute until tender. Add chicken sausage and brown lightly. Add 1/3 cup chicken broth, along with seasonings. Bring mixture to a simmer and cook until liquid is mostly absorbed. Mixture will still be wet but not soupy.

Add cranberries and remaining 2/3 cup chicken broth to skillet. Stir in couscous and let entire mixture simmer for a few minutes, until liquid is mostly absorbed but couscous is not dry. Stir in toasted pine nuts and serve.

Highly appetizing appetizer

These stuffed mushrooms are so wonderful. I just love them. Sometimes I crave them. I've been making them for years, and I have heard only compliments -- even from people who say they usually don't like mushrooms. Everyone thinks they are SO good and asks how to make them. They are incredibly easy. I got the recipe from my cousins, so the credit goes to them!

THE RECIPE:

4 8-oz. packages whole mushrooms
1 16-oz. roll uncooked pork sausage*
8 oz. plain reduced-fat cream cheese

Preheat oven to 375 degrees. Mix softened cream cheese with uncooked sausage. Scrub your hands well, and then dive in! Rinse mushrooms and twist out stems. Spoon filling into mushrooms, then arrange in rimmed, ungreased pan lined with foil for easier cleanup. Bake for 30 to 40 minutes. Sausage will get cooked through and be nicely browned on top.

*I used Farmland original pork sausage, because I got a good deal. My cousins use Jimmy Dean hot sausage.

Start the day right

I love breakfast. And what better way to start the day than by combining all the fixins in one easy dish? This breakfast casserole does the trick.

THE RECIPE:

6 c. frozen shredded hashbrowns

2 c. shredded cheddar cheese

3 c. cooked meat, your choice*

8 beaten eggs

3 c. milk

1/4 tsp. salt

1/4 tsp. black pepper

Coat 9x13 pan in nonstick spray. Fill with potatoes, cheese and meat. In a bowl, combine eggs, milk, salt and pepper. Pour over potato mixture. Bake uncovered at 375 degrees for about an hour, or until a knife inserted near center comes out clean.

*I use two or more of the following: cooked and crumbled bacon, cubed or chopped ham, cooked ground sausage.

Gotta eat it to believe it

It may sound like a weird combo to some of you, but this pumpkin and sausage soup is delicious. It is spiced to perfection. I love that it's not your average soup, and it's easy to make. Let curiosity drive you to try it. This dish never fails to impress.

THE RECIPE:

1 pound ground pork sausage
1/2 c. chopped onion
8-ounce package fresh sliced mushrooms
1 clove garlic, minced
15-ounce can pumpkin puree
4 c. chicken broth
1 tsp. curry
Salt and pepper to taste
1/2 c. heavy cream

In a large pot, brown sausage with onion, garlic and mushrooms. Drain fat. Add pumpkin and broth, then curry and salt and pepper. Cover and simmer 20-30 minutes. Add cream and simmer 10 minutes more. Makes 8 cups.

Somebody stop me

Our recipe for bacon-wrapped smokies absolutely rocks. These babies are so addicting. I simply cannot stop eating them, no matter how full I am. A lot of people make them with barbecue sauce, but that just won't do for us. A simple mixture of ketchup and brown sugar gives the smokies just the right zip. We have never had a bad review. In fact, we have never had a less-than-glorious review. Try them.


THE RECIPE:

1 16-ounce pkg. cocktail smokies
1 16-ounce pkg. bacon (sliced into thirds)
3/4 c. brown sugar
3/4 c. ketchup
Toothpicks

Wrap each sausage in bacon and secure with toothpick. Place on foiled cookie sheet (be sure your cookie sheet has edges to catch the grease). Cook at 375 degrees for 15 minutes. Meanwhile, mix brown sugar and ketchup. Remove smokies from oven and coat with sauce. Bake at 400 degrees until bacon is cooked and crispy on edges. Divine. Absolutely divine.