Modified sausage apple pie 1 pound ground pork sausage 1 (15.25 ounce) can apple pie filling 1 (9 inch) unbaked pie crust 1 (8 ounce) package shredded Cheddar cheese ******Eliminate the pie crust totally! Combine sausage, apple pie filling, cheese, season with cinnamon lightly. (the hint of cinnamon just makes it) Place in a baking dish that is lightly sprayed with Pam. Then bake in oven until bubbly. ****I served it with a bow tie pasta salad. Delicious! DIRECTIONS Preheat oven to 350 degrees F Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and combine with apple pie filling. Transfer to pie crust and top with cheese. Bake in preheated oven for 25 to 30 minutes, or until pie crust is golden brown

Breakfast Casserole Ingredients 1 pound sage flavored breakfast sausage 3 cups shredded potatoes, drained and pressed 1/4 cup butter, melted 12 ounces mild Cheddar cheese, shredded 1/2 cup onion, shredded 1 (16 ounce) container small curd cottage cheese 6 jumbo eggs Directions Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

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Whew I thought I had lost a day there and was back on the 9th I was hungry for something Mexican inspired last night and came up with this creation and we decided it was a definite keeper. There were no leftovers, I thought my husband was going to explode. Mexican Wraps 1lb lean ground beef 1 chopped onion chopped garlic ( you decide how much, I like a lot) 1 chopped bell pepper 1 can drained black beans 1 can Rotel tomatoes 1 cup frozen sweet corn (canned is ok) 1 pack taco seasoning mix(dry) blue corn tortilla chips crushed a bit(enough to cover the top of the pot, about 1/3 of a large bag) grated cheese ( I use colby jack blend) 2 portions each 1 cup pack of wraps or large flour tortillas In large skillet or pot brown the beef with the onion, bell pepper and garlic. Drain when done. Add to the pot the next 4 ingredients, beans, tomatoes, corn, seasoning mix. Stir well to mix and let simmer on medium-low uncovered 25 mins stirring occasionally to prevent sticking. Sprinkle on top one of the portions of grated cheese, and mix it in. Next take the slightly crushed blue corn chips and sprinkle on top ( do not mix in) Next take the remaining portion of grated cheese and sprinkle on top of the chips. Let simmer 8-10 mins on low to let the cheese melt and the flavors blend. Remove from heat. It can be eaten just as it is or you can serve it in a wrap or a large flour tortilla. I heat those in the microwave covered with a wet paper towel for about 30 seconds to make them warm and soft. You can offer on the side extra cheese, sour cream, sliced black olives, salsa, tortilla chips, avocado, or what ever you prefer. We do these assembly line fashion with each making their own and adding what every they want. What I used: tostitos natural blue corn tortilla chips 9oz bag, about 1/3 to 1/2 of the bag. Mission Wraps the zesty garlic herb ones taco bell taco seasoning pack This makes a lot, I cook mine in a large wok shaped skillet.