1Lb. Hot or Regular Sausage, uncooked
8 oz. Cream Cheese, softened
11/4 Cup Bisquick
4 oz. Cheddar Cheese, shredded
Mix all ingredients until well combined. Roll into 1-inch balls. Bake for 20-25 minutes, or until brown. Sausage balls can be frozen uncooked. If baking frozen, add a few minutes to the baking time.
Tuesday, October 25, 2011
BUTTERFINGER CAKE
1 Box Devil's Food Cake Mix
1 Jar Caramel Ice Cream Topping
1 Can Sweetened Condensed Milk(Eagle Brand)
1 Medium Bowl Cool Whip
2 Butterfinger Bars, chopped
Make cake as directed for a 9 x 12 pan. About 5 minutes before cake is done, mix caramel and condensed milk in bowl. When cake is done, remove from oven and poke holes all over cake with a fork or handle of a wooden spoon. Slowly pour caramel and condensed milk mixture completely over the top of the cake. Best to pour this mixture in a measuring cup, that has been sprayed with cooking spary, to keep it from sticking. Then pour it all over the cake. Let cake cool. Then put the cool whip over top of it and add the butterfingers over the cool whip. I put my butterfingers in a ziplock bag and break them up and then take a hammer or rolling pin and smash them into smaller pieces.
1 Jar Caramel Ice Cream Topping
1 Can Sweetened Condensed Milk(Eagle Brand)
1 Medium Bowl Cool Whip
2 Butterfinger Bars, chopped
Make cake as directed for a 9 x 12 pan. About 5 minutes before cake is done, mix caramel and condensed milk in bowl. When cake is done, remove from oven and poke holes all over cake with a fork or handle of a wooden spoon. Slowly pour caramel and condensed milk mixture completely over the top of the cake. Best to pour this mixture in a measuring cup, that has been sprayed with cooking spary, to keep it from sticking. Then pour it all over the cake. Let cake cool. Then put the cool whip over top of it and add the butterfingers over the cool whip. I put my butterfingers in a ziplock bag and break them up and then take a hammer or rolling pin and smash them into smaller pieces.
ONION PIE
2 or 3 Very Large Valadia Onions, cut up
2 Sleeves Ritz Crackers, crushed
2 Sticks Butter, melted
1 Pack of Bacon, fried and drained, cut in small pieces
2 Boxes Whipping Cream, pint size
6 Eggs
2 Packs Moz. Cheese, shredded
Preheat oven to 400. Bake 15 minutes on 400 and then turn down ot 350 and bake for 30 minutes or until eggs are done.
Spray a 9 x 12 pan and sit aside. Melt one stick of butter and put in bottom of pan. Crush 2 sleeves of ritz crackers and put over butter in pan. Cut bacon in small pieces and put in a pan and fry but not until it is hard. Drain off grease. Sit aside. Melt another stick of butter or marg. in a skillet and add the chopped onion. Do not chop them real small. Cook on low utnil no longer crisp. Then add the cooked bacon together. Put the onions and bacon over the ritz crackers. Beat the six eggs and add the whipping cream and put this over the bacon mixture. Spread the cheese over this and bake for 30 minutes or until done. May not take that long. You can put the egg mixture in and then bake a little while so it will get done and then add the cheese later. Put foil on this so the cheeses will not scorth or get hard. If they get hard it will cause it to taste burned So watch the cheese. Cut in slices and serve.
2 Sleeves Ritz Crackers, crushed
2 Sticks Butter, melted
1 Pack of Bacon, fried and drained, cut in small pieces
2 Boxes Whipping Cream, pint size
6 Eggs
2 Packs Moz. Cheese, shredded
Preheat oven to 400. Bake 15 minutes on 400 and then turn down ot 350 and bake for 30 minutes or until eggs are done.
Spray a 9 x 12 pan and sit aside. Melt one stick of butter and put in bottom of pan. Crush 2 sleeves of ritz crackers and put over butter in pan. Cut bacon in small pieces and put in a pan and fry but not until it is hard. Drain off grease. Sit aside. Melt another stick of butter or marg. in a skillet and add the chopped onion. Do not chop them real small. Cook on low utnil no longer crisp. Then add the cooked bacon together. Put the onions and bacon over the ritz crackers. Beat the six eggs and add the whipping cream and put this over the bacon mixture. Spread the cheese over this and bake for 30 minutes or until done. May not take that long. You can put the egg mixture in and then bake a little while so it will get done and then add the cheese later. Put foil on this so the cheeses will not scorth or get hard. If they get hard it will cause it to taste burned So watch the cheese. Cut in slices and serve.
FELICIA'S CROCKPOT ROTINI NOODLES
1 Box Rotini Noodles
11/2 Lbs. Ground Chuck
1 Medium Onion
1 Green Bell Pepper
Italian Sesoning
3 Jars Pizza Sauce
1 Bag of Cheddar or Moz. Cheese, shredded
Take the noodles and cook and drain and sit aside. Don't let overcook and get mushy. In a skillet fry the ground chuck and chopped onion and pepper. Drain. Sprinkle italian seasoning over top of this. Take the mixture and put in crockpot and add the pizza sauce and stir good. Simmer for 4 hours on low. Take out and put cheese over top of each serving. Or can add to the mixture in the crockpot.
11/2 Lbs. Ground Chuck
1 Medium Onion
1 Green Bell Pepper
Italian Sesoning
3 Jars Pizza Sauce
1 Bag of Cheddar or Moz. Cheese, shredded
Take the noodles and cook and drain and sit aside. Don't let overcook and get mushy. In a skillet fry the ground chuck and chopped onion and pepper. Drain. Sprinkle italian seasoning over top of this. Take the mixture and put in crockpot and add the pizza sauce and stir good. Simmer for 4 hours on low. Take out and put cheese over top of each serving. Or can add to the mixture in the crockpot.
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.
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.
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.
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.
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