Pumpkin and Sausage Stuffed Shells

1 jar Aldis Pumpkin Chipolte Pasta Sauce**

abt 15  lg pasta shells

mozzarella cheese

1lb  package ground sausage (could use hot or sage sausage)

Boil shells until al dente. Drain

Fry up sausage with bell pepper and mushrooms or any other veggie you would like - onions or zucchini might be good - would be great place to use leftover vegggies

Pour a small amt of sauce on the bottom of the baking dish. Place drained empty shells on top of the sauce and spoon fill w the sausage mixture. Pour the remaining sauce on top of the shells and sprinkle w cheese Bake at 350 until hot and bubbly

** I did find a recipe for a pumpkin chipolte sauce here  if you don't have an Aldis - I have not tried it

Grilled Sausage, Peppers, Onions and Tomatoes

1 pkg John Morell sausage cut in chunks

2 bell pepper (we used red)

grape tomatoes

3 small red onions sliced 

peppers and onion marinated for 45 min- 1 hr in

olive oil, Worcestershire sauce, Italian seasoning and garlic powder

added tomatoes to onion and pepper 

and cook on the grill on a low heat 

salt pepper and chipolte powder to taste

cook until pepper 

and and onions are soft 

add chucks of sausage 

and cover with them pepper/onion mix

cook until sausage is done 

sprinkle and toss Romano

 cheese and serve

Donut Cake

For Father's Day 

I made my hsb this

I bought the pans

here - Lakeside Collection

each side took 1 can mix

mixed according to directions

slightly cooled

then cut the hump

off

so it was flat

 frosted the center putting

 both flat sides together

I frosted it to look like glaze

but I think in the future I would 

actually thin the frosting

and drizzle it

and of course sprinkled

 w sprinkles