CREAM OF CABBAGE SOUP

1Lb. Smoked or Kielbasa Sausage
1 Large Onion, chopped
4-5 Celery Stalks
4-5 Potatoes, diced
32.oz. Chicken Broth
3 Cups Milk
1 Medium Head of Cabbage
1 Teaspoon or more Salt
1/4 Teaspoon Pepper
2 Tablespoons Brown Sugar
1 Tespoon Caraway Seed, if you like
1-2 Cups Heavy Whipping Cream
In a large stockpot add the onion, celery, potatos and chicken broth. Bring to a boil. Cut sausage into 1/4 inch slices. Place in kettle. Reduce heat and simmer, covered for 15 minutes. Add milk, cabbage, salt, pepper, brown sugar and caraway seed. Return to a boil. Reduce heat, simmer, covered for 25 minutes longer. Stir in cream and serve hot.

CREAM CHEESE SAUSAGE BALLS

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.

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.

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.

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.

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.