Spicy Sausage and Cauliflower Soup with Sausage Pinwheels
Ingredients 1 (16 oz.) package spicy pork sausage 2 tablespoons vegetable oil ½ cup all- purpose flour 2 (32 oz.) boxes chicken broth 2 heads cauliflower, trimmed 1 cup half-and-half
Garnish: shredded sharp Cheddar cheese, sliced green onions
In a large Dutch oven, cook sausage over medium-high heat for 5 minutes, or until sausage is browned and crumbles.Remove sausage and reserve drippings in pan. (Drippings should equal about ¼ cup)Reduce heat to medium; add vegetable oil.Add flour, and cook, whisking to remove any lumps.Add cauliflower, and simmer until tender and begins to fall apart.Stir in half-and-half.
To serve, top each bowl with desired amount of crumbled sausage.Garnish with Cheddar cheese and green onion, if desired.Serve immediately.
Sausage Pinwheels
¼ cup cornmeal 1 (12 oz.) can refrigerated biscuits 1 cup shredded Cheddar cheese 1 cup crumbled cooked spicy pork sausage (reserved from Spicy Sausage and Cauliflower Soup)
¼ cup chopped green onion
Preheat oven to 375 degrees.Lightly spray a baking sheet with nonstick cooking spray.
Sprinkle a clean work surface with cornmeal.Roll biscuit dough into a 9 X 13 inch rectangle.Sprinkle with Cheddar cheese, sausage and green onion, leaving a 1 inch border on each side.Roll up, starting at long side, jelly-roll fashion, and slice into 1 ½ inch pieces.Place, 2 inches apart on prepared pan.Bake for 10 minutes.Serve warm.
Carrot Cake with cream cheese frosting
cups sugar 4 eggs 1 ½ cups vegetable oil 2 cups flour 1 teaspoon salt 2 teaspoons soda 2 ½ teaspoons cinnamon
½ cup chopped nuts 2 ½ cups grated carrots 1 teaspoon vanilla Mix sugar, oil and eggs.Sift dry ingredients and add to mix.Add carrots, nuts and vanilla.Pour into 3 greased and floured 8 inch pans or a 9 X 13 X 2 inch baking pan.Bake in preheated 300 degree oven for 35 to 40 minutes.Frost with cream cheese icing. Cream Cheese Frosting
½ cup margarine, softened 1 package (8-ounce) cream cheese, softened 1 box (1-pound) powdered sugar 2 teaspoons vanilla 1/8 teaspoon salt ½ cup chopped nuts
Blend ingredients and spread between layers and on top and sides of cake.Refrigerate.