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 You and your family will enjoy pure “comfort in every bite” with this hearty and delicious recipe.
3 cups uncooked rigatoni pasta
1 pound bulk Italian sausage
1 (28 ounces) can crushed tomatoes, undrained
3 garlic cloves, finely chopped
1 tablespoon dried basil leaves
3 cups sliced fresh mushrooms
1 (7 ounce) jar roasted red bell peppers, drained and chopped
1 cup shredded Parmesan cheese
2-1/2 cups shredded mozzarella cheese
1. Heat the oven to 375 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray. Cook the pasta according to the package directions using minimum cook time; drain.
2. In a 10-inch skillet over medium heat, cook sausage, stirring occasionally, until no longer pink; drain. In a small bowl, combine the tomatoes, garlic and basil.
3. Layer 1/2 each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese; repeat layers.
4. Bake for 35 to 40 minutes or until hot and cheese is golden brown. Makes 8 servings.
Emily
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 If your family is like mine, pasta of any kind is always welcome at the dinner table. This creamy, cheesy, easy-to-make recipe is no exception!
1 (10-3/4 ounces) can condensed cream of mushroom soup
1 (8 ounce) package shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 cup milk
1/4 teaspoon black pepper
3 cups rotini pasta, cooked and drained
1. In a 1-1/2-quart casserole, combine the soup, cheeses, milk and pepper; stir in the cooked pasta.
2. Bake at 400 degrees F. for 20 minutes or until hot and bubbly. Makes 4 servings.
Emily
Emily's Favorite Recipes:
 A delicious alternative to the usual baked potato!
4 large baking potatoes, scrubbed
1 garlic bulb
1/2 cup chicken broth
1/2 cup sour cream
1/2 teaspoon coarsely ground black pepper
1/4 cup grated Parmesan cheese
Paprika
1. Preheat the oven to 425 degrees F. Pierce the potatoes several times with a fork; place on a baking sheet. Wrap the garlic bulb in aluminum foil and place alongside the potatoes. Bake for 50 to 60 minutes or until the potatoes are tender and the garlic is softened and browned. Allow the garlic and potatoes to cool for 15 minutes or until comfortable to handle.
2. Cut the potatoes in half lengthwise. Leaving the skins intact, scoop the pulp into a large bowl. Slice the garlic bulb in half; squeeze out the pulp and add it to the potato pulp. Add the chicken broth, sour cream and pepper, stirring and mashing with a fork until the desired texture. Spoon the mixture into the potato skins; sprinkle with the Parmesan cheese and paprika.
3. Place potatoes back on the baking sheet; bake 15 minutes or until the potatoes are heated through and lightly browned. Makes 8 servings.
Emily
Emily's Favorite Recipes:
We love these cheesy potatoes with just about any main dish I serve whether it’s beef, chicken or pork.
1/2 cup butter
1/2 cup all-purpose flour
3 cups milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
10 cups thinly sliced (1/8-inch thick) all-purpose potatoes
1-1/2 cups shredded Parmesan cheese
1-1/2 cups shredded Mexican blend cheese
1. Preheat oven to 350 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray.
2. Melt the butter in a 2-quart saucepan over medium heat; stir in the flour using a wire whisk until smooth. Gradually stir in the milk; heat to boiling. Reduce the heat to Low; cook, stirring frequently, until sauce is slightly thickened, about 5 minutes. Stir in the Dijon mustard and salt.
3. Spread 1/2 the potato slices on bottom of baking dish; top with 1/2 of the sauce and 1/2 of each of the cheeses. Repeat the layers. Cover with aluminum foil.
4. Bake 50 minutes; remove the foil and bake an additional 15 to 20 minutes or until the potatoes are tender and the top is golden brown. Makes 12 servings*.
* This recipe can easily be reduced by half if desired.
Emily
Emily's Favorite Recipes:
 Whether you are hosting a party, hanging out with friends, or watching a movie with your family, this dip is sure to be a favorite.
1-1/2 pounds lean ground beef
1 pound bulk hot Italian sausage
1 cup chopped onion
1 (8.8 ounce) package ready-to-serve Spanish rice*
1 (16 ounce) can refried beans
1 (10 ounce) can enchilada sauce
16 ounces process cheese (Velveeta), cubed
Tortilla chip scoops
1. In a large skillet over medium heat, cook the ground beef, Italian sausage and onion until the meat is no longer pink and the onion is tender; drain. Transfer meat mixture to a 3 to 5-qt. slow cooker.
2. Heat the rice according to the package directions; stir into the meat mixture. Add the refried beans, enchilada sauce and cubed cheese; stir to blend. Cover and cook on Low for 1-1/2 to 2 hours or until the cheese is melted. Serve with the tortilla scoops.
* I did not have the ready-to-serve Spanish rice so I substituted a 5.6 ounce package of regular Spanish rice. I prepared it according to the package directions and stirred it into the meat mixture before adding the remaining ingredients.
Emily
 This recipe is perfect for those long days on the job. You can have this delicious chicken dinner ready and on the table in about 30 minutes. It’s great cold weather comfort food too!
1 pound boneless, skinless chicken breast, cut into bite-size pieces
2 tablespoons butter
2 cups water
2 cups small shells pasta (or pasta of your choice)
1-1/2 cups frozen broccoli florets
1/2 cup milk
12 ounces processed cheese (Velveeta), cut into cubes
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt to taste
1/4 teaspoon ground black pepper
3/4 cup sour cream
1. In a large skillet over medium-high heat, cook chicken in butter until meat is no longer pink. Add the water and bring to a boil; stir in the pasta. Reduce heat to medium; cover with a tight-fitting lid and simmer for 10 minutes. Add the broccoli florets; cover and simmer an additional 5 minutes or until the broccoli and pasta are tender and just a small amount of water remains in the skillet.
2. Stir in the milk, cheese, onion powder, garlic powder, salt and pepper, stirring frequently until the cheese is melted. Remove from the heat and stir in sour cream. Let stand 5 to 10 minutes before serving. Makes 6 servings.
Emily
 Incredibly easy-to-make, this delicious hash brown recipe will definitely become a family favorite. I know it is at my house!
1 (32 ounces) package frozen Southern-style hash brown potatoes
1 (10-3/4 ounces) can condensed cream of potato soup, undiluted
1 (8 ounces) package shredded Colby-Monterey Jack cheese
1 (8 ounces) container sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 (8 ounces) container spreadable onion and chive cream cheese
1. Place potatoes in a lightly greased 3-quart slow cooker. In a medium bowl, combine the soup, cheese, sour cream,salt and pepper; pour over the potatoes and stir together.
2. Cover and cook on Low for 3-1/2 to 4 hours or until the potatoes are tender. Stir in the cream cheese. Makes 10 to 12 servings.
Emily
 Yes, you read that right! I felt the same way the first time I found this recipe but I have since learned that this is really good! For all you low-carb dieters who are missing those cheese-flavored snacks, this is the treat for you! But you don’t have to be on a low-carb diet to appreciate this decadent snack!
Nonstick cooking spray
1 to 2 tablespoons olive oil
1/2 to 3/4 cup shredded Cheddar, Jalapeño Jack or Monterey Jack cheese
1. Spray a small, heavy bottomed, nonstick skillet with cooking spray; place over medium-high heat.
2. Add the oil and then the cheese. The cheese will melt, bubble and spread to fill the bottom of the skillet.
3. Let the cheese fry until it is crisp and brown around the edges. Use a thin spatula to lift up an edge; if the cheese is well browned, flip it over and fry the other side until it is also well browned.
4. Remove from the skillet and drain on paper towel; allow it to lie flat to cool. Break it into pieces and it is ready to eat.
This makes 2 servings, each containing 1 gram of carbohydrate, no fiber and 11 grams of protein.
Emily
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