I ran across this recipe earlier in the week and had to give it a try! 
I am glad I did - the tastes really work well together - the spicy Italian sausage is mellowed a bit by the cream cheese sauce with sweet tomatoes.  This recipe make a lot of food!  It reheat great and I've frozen some to see how that thaws and reheats too (I'll update this post when that happens) I added some crushed fennel to my dish but, left off the wine for now. I will be trying that next time when I also try a different "pasta" such as Bow Tie!  Enjoy ~ Diane 

Creamy Italian Sausage and Tortellini

Ingredients:
1 lb. Italian sausage (bulk, casings removed) 
1 can of diced tomatoes with Italian seasoning
1 "family sized" container of cheese tortellini. 
1 box frozen spinach, cooked in microwave
1 box (4 cups) chicken broth
1 (8 oz) block of cream cheese
1/2 cup cold water + 2 Tbsp cornstarch
dried basil and oregano to taste
*crushed fennel, optional
*1/4 Cup dry white wine, optional

Directions:
Brown the Italian sausage in a large heavy pot. If it came in the casings, cut them open and discard the casing. Break the sausage up into small bite sized pieces as you brown it. Once it's no longer pink, dump everything else in. Add the seasoning last, so you can adjust as needed. Give it a nice stir to distribute the cream cheese. It's done when the tortellini are tender and the sauce has reduced and thickened, roughly about 10 - 12 minutes after dumping it all together and bringing back up to a good medium boil. That's it folks! You can't get much simpler than that!

Recipe Adapted from: Menu Musings of a Modern American Mom 
Photo by: Diane Baker for Canning and Cooking at Home

Canned Homemade Spicy Dilly Pickled Green Beans 

I love canning my own pickled dilled green beans! is one of the easiest things you can do with your green beans to preserve it for later use! ANYONE can do this!  Want to tone down the "strong" flavor? add less garlic. Try adding a slice of lemon to brighten the taste too!  
Enjoy. ~Diane 

Ingredients:
4 lbs fresh tender green or yellow beans (5 to 6 inches long) 
6 to 14 heads fresh dill 
1/2 cup canning or pickling salt
4 cups water
4 cups vinegar (5% acidity: white vinegar is best, apple cider vinegar also works well). 
6 to 7 garlic cloves  
 red pepper flakes (optional) or 6 to 7 small hot peppers (seeded, optional)

yields 6 to 7 pints.

Directions: 
Wash green beans, trim ends.
Sterilize canning jars.
Add 1-2 dill heads, 1 garlic clove, 1/8 tsp red pepper flakes or 1 small seeded hot pepper to bottom of jar then pack raw beans into jars leaving 1/2" head space. 

In a saucepan heat the water, vinegar, canning salt and 1 tsp red pepper flake (optional for even spicier dilly beans) Heat to a boil. Fill jars leaving 1/2" head space of juice space from top using funnel. Process in water bath 5 minutes (add 5 mins more if at altitude 1001-6000 ft and add 10 more mins if above 6000 ft) Set jars on cloth to cool down, ensure lids are sealed once cooled after 24 hours, clean, label and store. Let the jars sit 2-3 weeks before eating, to let spices absorb into beans.

Recipe adapted from :  NCHFP 
Photos by:  Diane Baker for Canning and Cooking at Home