Italian Cheese Ball

As I was planning Harper’s 2nd birthday party at the local pumpkin patch, I wanted food that was simple to transport and serve. This cheese ball recipe was the first thing that came to mind and I could cleverly disguise it as a pumpkin…how cute! It’s my Mom’s recipe with the exception of the shredded cheese…she usually covers the ball in dried parsley. Enjoy!

2 – 8oz pkgs Philadelphia Cream Cheese (softened)
2 – packets Good Seasons Zesty Italian mix
¼ cup Shredded Cheese (mild or sharp)

With a hand mixer, combine the softened cheese & dressing mix until well blended. With hands, form a ball with the mixture. Wrap in wax paper and refrigerate.

Before serving, roll the cheese ball in shredded cheese to cover the outside. Pat lightly to help it stay on the cheese ball.

Serve with crackers and fresh veggies. I made mine into a pumpkin using the bell pepper stem!

Italian Turkey Sausage Pasta

So, I took a recipe for Spicy Turkey Sausage Pasta I found on Pinterest and I turned it into an Italian meal. Who knew Turkey Sausage could be so versatile? It was so delicious and simple to make. Here it is:

Italian Turkey Sausage Pasta

1 TBSP Olive Oil

1 14-oz pkg smoked turkey sausage, sliced into rounds

2 cups chicken broth

1 10-oz can Del Monte Italian Diced Tomatoes (I used the ones with Basil & Oregano)

1/2 cup heavy cream

2 1/2 cups uncooked penne pasta

1 1/2 cups Mozzarella shredded cheese

To taste: salt, pepper, garlic salt/powder

Heat oil in skillet until smoking. Add the sausage and cook until browned, about 5 minutes.

Add broth, tomatoes, cream, uncooked pasta and seasonings and give it a stir. Bring to a boil, cover and reduce heat to med-low. Simmer until pasta is tender…about 15 minutes.

Remove  from heat and stir in 1 cup of cheese. I added a little Parmigiano-Reggiano too :).

Top with remaining cheese & let it melt. Serve with crusty bread!