Sausage Rigatoni

1/2 lb. Italian sausage
6 oz. Rigatoni
2 C. tomato sauce (divided)
4 slices of provolone cheese
1/2 C. sour cream
1/2 C mozzarella cheese
1 tsp. dried basil
1 tsp. Italian seasoning
1 tsp. garlic powder
1/4 tsp. pepper
1/2 C Parmesan cheese

1. Preheat oven to 350
2. Butter a pie dish
3. Cook sausage
4. cook rigatoni
5. Add rigatoni to pie dish
6. Add 1 C. tomato sauce to the pasta
7. Add provolone cheese
8. Add sour cream and spread around
9. Add sausage and then spices
10. Add mozzarella and rest of tomato sauce
11. Sprinkle with parmesan and bake for 30 minutes

My friend just gave me this recipe last week and when I made it.... Wow it was AWESOME! So easy but tasty and similar to a dish from the Olive Garden. I was pretty proud and this will definitely become a staple in our home! Hope you enjoy!!

Cinnamon Sticky Buns

1 cup packed brown sugar
1/2 cup corn syrup
1/2 cup butter
1 cup coarsely chopped pecans
1/2 cup sugar
1/4 cup ground cinnamon
2 tubes large refrigerated biscuits

In a saucepan, combine the brown sugar, corn syrup, and butter; cook and stir until sugar is dissolved. Add the pecans. Spoon into a greased 13x9 pan.
In a shallow bowl, combine sugar and cinnamon. Cut each biscuit in half. Dip each half in cinnamon-sugar mixture. Place, cut side down, over brown sugar mixture. Bake at 375 degrees for 25-30 minutes or until golden brown. Invert onto a serving plate. Serve warm.

Recipe from Taste of Home Magazine

Southwest Caviar

2 cans black beans- drained and rinsed
2 cans whole kernel corn- drained
1 can original Rotel (tomatoes & green chilis) drained and lightly chopped
1 bell pepper diced fine
1 bunch green onions sliced fine
1/3 cup caesar dresssing (not creamy)

-Mix all the above 1 or 2 days before serving. On day of serving dice 2 ripe avocados and add. Serve with chips or can be served over lettuce. As a main dish, serve over cold small pasta and lay strips of cooked cold chicken on top.