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.

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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.

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