BUTTERSCOTH TRIFLE

1 Box Yellow Cake Mix with Pudding
2 Boxes Instant Butterscotch Pudding
1 Pack Sliced Almonds
1Medium Cool Whip

Take cake and bake according to instructions for a 9 x 12 cake. Let cool. Make up pudding. Take the cake and cut in cubes and put a layer in a trifle bowl. Add the pudding mixture then some sliced almonds. Make another layer and then put cool whip on top. Keep ref.

SISTER RENFRO'S SPICE CAKE

1 Box Spice Cake
Shredded Carrots to your liking
1 Cup Walnuts or Pecans, chopped
1/2 Cup Rasians or more to your liking
1 Tub Cream Cheese Frosting

Make up the cake mix according to the one for a 9 x 12 pan. Add the carrots and rasians and nuts. Bake on 350 for 35 minutes or until done. Serve with cream cheese frosting on top or make your own.

SISTER RENFRO'S CHICKEN SPAGHETTI

This came from Rev. George Sowel's  homecoming this week. Our church that we go to. I hate so bad I did not get to go this year as I was to sick. They always have a great homecoming service and also a great dinner afterward's. This recipe came from a sister down in Ga. It is such a great recipe. You can cut the soups down to half and maybe use 1 or 2 chicken breasts if you do not want to make a big dish full.

2 Cans Cream Of Chicken Soup
2 Cans of Cream of Mushroom Soup
3 Chicken Breasts
1 Can Rotel Tomatoes, mild
1 Pack or more Cheddar or Moz. Cheese, shredded
1 Box Spaghetti

In a large pot take the chicken and cook it. Take out of broth and sit aside. Take the spaghetti and put over in the chicken broth. Let cook until almost done. Pour some of the broth out so it will not make the dish to soupy. I would save the broth in a bowl and see if I would need any of it in case the dish was to dry. Add the 4 cans of soups if making a large amount. Add the tomatoes. Stir good and  then let simmer a little but watch that is does not scorch on the bottom. Take the chicken and cut up in medium pieces or chunks and put in last so it will not get stringy. Spray a casserole dish with cooking spray. Put the mixture in the dish and cover with foil. Let bake around 20 minutes. The last 15 minutes add the cheese over the top. Can take foil off so cheese will melt but watch and don't let it burn on top or get to hard. Very good. Ref. leftovers.

BLT SPREAD

1(8oz.) Box Cream Cheese, softened
1/2 Cup Kraft Mayo
1/4 Teaspoon Salt

1/4 Teaspoon Black Pepper
2 Cups Chopped Iceberg Lettuce
1(4.5oz.) Pack Real Bacon Pieces, I like Walmart Great Value Brand
4 Plum Tomatoes, chopped
2 Green Onions, chopped
1 Cup Shredded Sharp Cheddar Cheese

In a medium bowl, combine cream cheese, mayo, salt and pepper. Mix well. On a serving platter, mound the cream cheese and top evenly with remaining ings. and chill until ready to serve. Serve with Nachos or Pita Chips.

FROZEN ORANGE DELIGHT DESSERT

2 (4-serving)Boxes Orange-flavored Jello
3 Cups Boiling Water
1 Quart Orange Sherbet
1 (cup)Pint Whipping Cream
Place gelatin in a large bowl and add boiling water; stir until gelatin is dissolved. Stir in sherbet until it melts into gelatin mixture and then sit aside. In a medium bowl, whip the heavy cream with an electric mixerfor 7 to 10 minutes, until light and fluffy. Fold whipped cream into sherbet mixture and pour into a 10 inch Bundt pan. Ref. overnight to set. When redy to serve, remove from pan and cut into 1-inch slices.

HOKEY POKEY CAKE

This may not sound to good but this is a really good tasteing cake

1 Box Chocolate Cake Mix
2 (4-serving) Boxes Instant Pistachio Pudding and Pie Filling
1/2 Cup Confectioner's Sugar
31/2 Cups Milk

Bake cake batter according to package directions for a 9 x 12 inch cake. Remove cake from oven and while still warm, poke holes throughout cake at 1-inch intervals with the handle of a wooden spoon and then set aside.
In a large bowl, with a electric mixer on low speed, combine pudding mix, sugar and milk until thoroughly combined. Mixture should be loose and do not over beat. Before it thickens up pour half evenly over warm cake, making sure it falls into the holes. Chill remaining pudding for around 10 minutes, allowing it to thicken slightl, then spoon over top of cake. Chill for at leat 2 hours and then serve. Keep covered and ref. until ready to serve.

SALISBURY STEAKS

1 Can Campbell's French Onion Soup
11/2 Lbs. Ground Beef
1/2 Cup Dry Breadcrumbs
1 Egg
`1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper, to taste
1 Tablespoon Flour
1/4 Cup Ketchup
1 to 3 Teaspoons Worcestershire Sauce
1/2 Teaspoon Mustard Powder
1/4 Cup Water

In a bowl, combine 1/3 cup French onion soup with ground beef, bread crumbs, egg, salt and pepper. Then shape into 6 patties. In a large skillet, brown both sides of the patties over medium heat. Drain off excess fat. In a small bowl, blend flour and rest of soup until smooth. Mix in ketchup, water, worcestershire sauce and mustard powder. Pour mixture over meat in skillet. Cover and cook for 20 minutes. Stir occasionally. Turn down heat if steaks look like they are starting to burn.