Cake Balls

We had heard about these before, but when we had them at our Halloween Party, we thought they were really great. The lady who made them for that party, is a pastry chef. We asked her about them and she gave us some hints about how to make them. We decided to try them for Halloween. They aren't super hard, but take some time. We made chocolate cake and went from there. I like red velvet cake so the red velvet ones were a bit better, in my opinion. You can also put them on a stick and they are called Cake Pops.

Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake) (or any flavor of cake mix)
1 can cream cheese frosting (16 oz.) (we made our own)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Link to original recipe at Bakerella (as well as other ideas for decorating cake balls/pops) here.

On The Trail Monster Cookies

1 cup granulated sugar
1 cup packed brown sugar
1 cup peanut butter
1/2 cup butter or margarine, softened
1/2 cup butter-flavor or regular shortening
2 teaspoons vanilla
2 eggs
1 1/2 cups quick-cooking old fashioned oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon soda
2 cups candy-coated chocolate candies
1 cup peanuts
3/4 cup raisins (optional)

Heat oven to 375. In large bowl, beat sugars, peanut butter, butter, shortening vanilla and eggs with electric mixer on medium speed until smooth, or mix with spoon. Stir in oats. Stir in flour, baking powder and baking soda thoroughly. Stir in candies, peanuts and raisins.

Onto ungreased cookie sheets, drop dough by slightly less than 1/4 cupfuls about 2 inches apart. Flatten to 3/4-inch thickness with bottom of glass.

Bake 12 to 14 minutes or just until cookies are set and begin to brown. Cool 2 minutes; remove from cookie sheets to cooling racks.

Coconut Caramel Pie

This is the Pie I made for Thanksgiving a few years ago. It is delicious.

1 package flaked coconut (7 ounces)
6 tablespoons butter
1 cup chopped pecans
1 cup sweetened condensed milk
1 carton whipped topping (16 ounces)
1 package cream cheese (8 ounces)
1 jar caramel topping (12 ounces)
2 deep dish pie shells, baked

Preparation: Melt butter in a heavy skillet. Add coconut and chopped pecans; cook until browned lightly then set aside. In a mixing bowl, combine cream cheese and condensed milk; beat well. Fold in whipped topping. Put 1/4 of the mixture into each pie shell. Drizzle 1/4 jar of the caramel topping on each, then sprinkle with about 1/4 of the coconut-pecan mixture. Repeat layers. Freeze. Serve frozen.

Peanut Butter Pie

Crust
1 1/3 c graham cracker crumbs
8 tbs butter, melted
1/3 c Sugar
Combine. Press mixture in bottom and sides of 9 " pie plate. Bake at 350 for 8 minutes. Let cool.

Filling
12 oz. cream cheese
1 c whipping cream
1 1/2 c peanut butter
1 1/2 c sugar
Mix cream cheese, peanut butter, and sugar together. Whip cream then fold into cream cheese mixture. Place mixture in pie plate and chill for 4 hours. Top with chocolate whipping cream (add 1-2 tbs cocoa), chocolate shavings, and chopped peanuts.

Crunchy Balls of Ice Cream

2 C. Honey bunches of oats-ish cereal- crushed
1/4 C. Peanut Butter
1 T. Sugar
1/4 tsp. Cinnamon
Ice Cream
Fudge Topping

Mix crushed cereal, peanut butter, sugar and cinnamon in a med. bowl. Roll ice cream balls into it one at a time. Place in an airtight container and refreeze. Serve with fudge or caramel sauce.

Chocolate Mint Brownies

1-1/2 C Butter, melted
1 C Unsweetened Cocoa Powder
3 C Sugar
4 Large Eggs
2 C All-Purpose Flour
1/2 tsp. Salt
1 tsp. Vanilla
3 (4.67 oz.) boxes individually wrapped chocolate-covered mints, unwrapped (andes mints)

Preheat oven to 350. Line a 13x9" baking pan with heavy -duty aluminum foil. Lightly grease foil. In a med. bowl, combine melted butter and cocoa, stirring well; set aside. In a large bowl, beat sugar and eggs at medium speed with an electric mixer until fluffy (about 5 minutes). Slowly beat in butter mixture. Add flour, salt and vanilla beating just until combined. Spread half of the chocolate mixture into prepared pan. Place mints, side by side in an even layer over chocolate mixture completely covering chocolate mixture. Carefully spread remaining chocolate mixture over mints, sealing to edges. Bake for 35 minutes. Let cool in pan completely. Cut into squares and serve.

Angel Lush

1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (4-serving size) JELL-O Vanilla Flavor
1 cup thawed COOL WHIP
1 pkg. (10 oz.) round angel food cake
10 fresh strawberries

MIX pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with one-third of the pudding mixture. Repeat layers two times.
REFRIGERATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.

Easter Egg Shortbread Cookies

We tried these out for Easter. If you like shortbread cookies, they are great. I chose this recipe because I like the candy on top.

Easter Egg Shortbread Cookies
1 cup butter, room temperature
2/3 cup sugar
2 cups all purpose flour
1/4 tsp salt
1 tsp vanilla extract
hard-shell candy eggs (chocolate, pb, etc.)

In a large mixing bowl, cream together butter and sugar until fluffy. Blend in vanilla extract. With the mixer on low speed, mix in flour and salt. Dough will first be crumbly, but will come together as you continue to mix (about 1-2 minutes). Cover bowl and refrigerate for 30-60 minutes.

Preheat oven to 350F and line a baking sheet with parchment paper. Break dough up using a spoon and, rolling dough between your palms, shape dough into 1-inch balls. Place on baking sheet. Press a fingertip into each cookie to create a small indentation on the top. Bake for 14-16 minutes, until cookies are set but not browned.

Immediately after taking cookies out of the oven, press 1-2 hard shelled easter egg candies into the center (the fingerprint). Cool cookies on baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely.

Makes about 2 1/2 dozen cookies

Original Recipe at Baking Bites.

SnIcKeR BaR cOoKieS

I love these cookies. They are just like simple peanut butter cookies but they have a mini snickers bar inside which makes them extra yummy. It is a really easy recipe and makes maybe 24 cookies. Just a small little batch. Enjoy!!!

1/2 C Sugar
1/2 C Margarine
1 tsp. Vanilla
1-1/2 C Flour
1/2 tsp. Soda
1/2 C Brown Sugar
1/2 C Peanut Butter
1 Egg
1/2 tsp. Baking Powder
1/4 tsp. Salt
Mini Snicker Bars

Cream together in order. Wrap the cookie dough around the candy bar so it is covered. Bake 10-12 minutes at 375 degrees.

Holiday Cherry Cheese Bars

This is a recipe from Mom. These look really tasty.

HOLIDAY CHERRY CHEESE BARS

CRUST

1 cup walnut pieces, divide

1/4 cups all purpose flour

1/2 cup firmly pack brown sugar

1/2 butter flavor Crisco (I use margarine)

1/2 cup flake coconut

FILLING

1 Package (8 ounce each) cream cheese softened

2/3 cup granulated sugar

2 eggs

2 teaspoons vanilla

1 can (21 ounces) cherry pie filling

1. Heat oven to 350 degrees F and grease 13 x 9 x 2

2. Chopped 1/2 cup nuts coarsely for topping. Set aside chop remaining nuts finely.

3. For Crust combine flour and brown sugar, cut in Crisco until fine crumb form. Add 1/2 cup finely chopped nuts and coconut. Mix well. Remove 1/2 cup. Set Aside. Press remaining crumbs in bottom of pan. Bake at 350 for 12 - 15 minutes, until edges are lightly browned.

4. For Filling beat cream cheese, granulated sugar, eggs and vanilla in small bowl at medium speed of electric mixer until smooth spread over hot baked crust. Return to oven. Bake 15 minutes longer.

5. Spread cheery pie filling over cheese layer.

6. Combine reserved coarsely chopped nut and reserve crumbs. Sprinkle evenly over cherries. Return to oven. Bake 15 minutes longer. Cool. Refrigerate several hours. Cut into bars, about 2X2 inches.

Enjoy!!

Carmel Ice Cream Topping

This is a recipe from Mom. I remember having it at home. It is really good with the toffee and ice cream.

CARMEL ICE CREAM TOPPING

1 cup brown sugar

4 Tbsp Butter

1/2 cup corn syrup

3/4 light Cream (like half & half or I use evaporate milk and usually the whole can)

Add sugar, butter syrup - stir and cook to soft ball stage. Remove from heat and cool for a few minutes add cream and beat.

Butter Toffee

This is a recipe that Mom makes. The toffee is really good and tastes great with ice cream sundaes.

Butter Toffee

1/2 pound butter (2 Squares)

2 Tablespoons Water

1 Cup Sugar

Put sugar in heavy saucepan and warm to touch over heat and add water and butter cook until light brown. Stirring most of the time. Then pour over chocolate and nuts.

In 9 x 13 pan cover bottom with grated chocolate or chocolate chips will work and either chopped walnuts or pecans, and enough set aside for the top.

Coco-Flan Cake

1. Preheat oven to 350.

Spray bundt pan.

Sprinkle 2 tbsp. brown sugar in the bottom of the pan.

Place 9x13 pan 1/2 full of water in the oven.

2. In blender, mix for 2 minutes.

4 eggs

1 can evaporated milk

1 can sweetened condensed milk

1 tbsp. vanilla

3. Make cake mix according to directions. (My kids like the chocolate cake. I prefer a french vanilla cake mix then it is just a Flan Cake, which is fine by me.)

4. Pour the cake mix into the bundt pan. Gently pour the milk mixture on top. (The milk mixture sinks to the bottom and becomes the flan. The flan becomes a little discolored from the chocolate cake. With a light colored cake, it doesn't effect the color of the flan.) Place the bundt pan in the 9x13 with the water. Bake for 1 hour or till the toothpick comes out clean.

4. Cool completely. (There is some debate whether this cake should be made ahead of time, refridgerated, and served cold. I for one don't care. It's great either way!)

Triple Chocolate Bundt Cake

This cake is very good and is a favorite at our house. It is a great alternative to the big chocolate cake you can get at Costco. We thought that many of you might want the recipe. It is fairly easy to make.


A decadently rich and moist chocolate cake made with the ease and convenience of packaged mixes. Vanilla ice cream or lightly sweetened whipped cream compliments this cake perfectly.

Triple Chocolate Bundt Cake

Cake:

1 (18.25-ounce) package devil's food cake mix

1 (4-ounce) package instant chocolate pudding mix

1 (12-ounce) semisweet chocolate chips (2 cups)

1 3/4 cups water

2 large eggs, beaten

1 teaspoon vanilla extract

Chocolate Glaze:

1 cup powdered sugar

3 tablespoons unsweetened cocoa powder

2 tablespoons butter, melted

2 to 3 tablespoons hot water

1. Preheat oven to 350*F (175*C). Grease and flour a 12-inch Bundt pan; set aside.
2. In large mixing bowl combine cake mix, pudding mix and chocolate chips. In another bowl combine water,eggs and vanilla; mix well. Add egg mixture to dry mixture and mix by hand just until blended.
3. Pour into prepared pan. Bake for 50 to 55 minutes, or until cake tests done when wooden pick inserted in center comes out clean. Take the cake out of the pan as soon as it comes out of the oven to prevent it from sticking to the pan.
   
4. When completely cool drizzle cake with Chocolate Glaze.
5. For Chocolate Glaze: Combine all ingredients in bowl and beat by hand until smooth.

Makes 12 servings.

Nutrition Facts (per serving 1/12 serving of cake with glaze): 387.9 calories; 39% calories from fat; 18.4g total fat; 40.3mg cholesterol; 507.6mg sodium; 196.4mg potassium; 58.1g carbohydrates; 3.5g fiber; 22.7g sugar; 54.7g net carbs; 5.3g protein.

Copyright Hope Pryor, please see Terms of Use.

Link to original recipe here

Lemon Creme Pie

This pie is so easy and so so good to the tongue!! By that I mean it's yummy!

1 graham cracker crust
1 can sweetened condensed milk (cold, stick it in the fridge overnight)
1 8oz. tub of cool whip
Juice from 3 large lemons
1 tbs. lemon rinds

Whip for 3 minutes on high. Poor mixture into crust. Refrigerate. Can be served with raspberries or strawberries.

Pumpkin Roll

We have had a lot of pumpkin around lately. Scott came across this really great pumpkin roll recipe.

Libby’s Pumpkin Roll

1/4 C. powdered sugar
3/4 C. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground cloves
1/4 t. salt
3 eggs
1 C. sugar
2/3 C. canned pumpkin

filling:
1 pkg. (8 oz.) cream cheese, softened
1 C. powdered sugar, sifted
6 T. butter, softened
1 t. vanilla extract

1. Preheat oven to 375°F. Grease a 15×10 jelly roll pan (also known as half sheet pan); line with parchment or waxed paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).

2. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon and cloves.

3. In a large bowl combine eggs and sugar; beat until thickened. Add pumpkin; beat until well mixed.

4. Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.

5. Bake in preheated 375 degree oven for 13 to 15 minutes or until center springs back when lightly touched.

6. Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack (will take at least an hour).

7. When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.

8. When cake has cooled completely, unroll, spread with the cream cheese filling then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour (overnight is best).

9. When ready to serve, unwrap cake and place on a platter. Sprinkle with powdered sugar if desired (sift the sugar through a small mesh strainer for a nice presentation). Cut into slices.

Link to original recipe at Pinch My Salt

Rice Krispies

We all know that Mom makes some really good rice krispies. It is really hard to duplicate them because she really isn't sure how she does it. We think that we have found a great recipe. We found that if you double the marshmallows (butter and marshmallows) you will get some like Mom's.

Kellogg's® Rice Krispies Treats® Original

Ingredients

3	tablespoons margarine or butter
1	(10 oz.) package regular marshmallows
	- or -
4	cups mini marshmallows
6	cups Rice Krispies®

Directions

1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.

MICROWAVE DIRECTIONS:
In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above.

Microwave cooking times may vary.

Note

For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days in airtight container.


Link to original recipe

Tres Leches

As per request, here is the super easy, super yummy tres leches recipe.

Make a cake according to cake mix instructions. I usually make the French Vanilla cake. It can be any flavor. I did try a chocolate tres leches that one time but, I didn't like it. I need to do some more modifications to it. Let the cake cool completely. I usually make it the night before so it cools off all night. Then, I poke holes all over it (that's the fun part).

In a seperate bowl , mix 1 can sweetened condensed milk, 1 can evaporated milk, and 8 oz. heavy cream (those are the 3 milks). Pour the milk mixture over the cake and refrigerate for several hours. Honestly, the longer the better. Top with fresh sliced strawberries or pie filling (blueberry is good). Top the fruit layer with whipped topping. My sister-in-law Brenda taught me to make whipped topping from scratch by whipping cream on the fastest setting on my Kitchen Aid and adding vanilla and powdered sugar to taste (I'll never be able to use cool whip again). I use 8 oz of cream for my whipped topping to cover the cake.

The End. (I told you it was easy and you are ready know it is yummy.)

Hot Fudge Topping

How can this recipe not be on the blog? Hot fudge topping was a staple in our existence growing up. I have used this recipe several times since becoming an adult at parties and received rave reviews. It's a good one.

Hot Fudge Topping
2 cups sugar
4 tablespoons flour
4 tablespoons cocoa
1 large can evaporated milk
1 square margarine
1 teaspoon vanilla

Boil 3-5 minutes stirring constantly. Remove from heat. Serve over your choice of icecream. Create a banana split or brownie sundae.