"TrIMMing tHE TrEE" sNaCKs

65 boxes were filled with just the right amount of energy boosting carbs, protein and chocolate antioxidants to give everyone enough energy to trim the trees this year!  (Yeah, right)  :)

This mix is similar to Harry and David's Moose Munch.  I got the idea because the chocolate turtles I was planning to give away to the neighbors were not working so well and a lot of work.  Sometimes I'm about minimum effort and maximum pleasure... and looking at my time constraints I decided the turtles would have to wait!

It was bad enough in all my holiday running around that I copied and cut 65  3" circle tags for the boxes, glued them all on, filled them with mix and then realized I had spelled "Trimming" with one m.  Ahhhhhh.....  you know what?  They went out to the neighbors anyway and hopefully they didn't mind!!  (Or thought I didn't know how to spell Trimming.... )  

 Lynn and I had been Christmas shopping in Park City and he bought some Moose Munch and I made the mistake of thinking I could just have a little... Hmm Mmm.  That stuff is really great.  Anyway, here is my version:

Kettle Corn (make or buy)

Caramel Corn (make or buy)

Chocolate peanut clusters

Chocolate almond clusters

Chocolate cashew clusters

Chocolate covered popcorn (pop some corn, pour in a bowl- pour melted chocolate over the top, stir, let dry on waxed paper)  

*Ratio:  2 bags micro popcorn (butter and salted) to 12oz your favorite chocolate.

Mix in a large bowl and enjoy.   I put in A LOT of nut clusters so every bite had some chocolate nuts in it.  There are no real measurements here and you can add different nuts etc.. as well.

Stake Primary Training

Everything pictured above is given in recipe form on this blog-- I think!  

Cranberry Salsa

My new addiction.. thanks to Kristi Wiser who gave me her adapted recipe originally from Judy Hardy I believe.  Wow... I love this stuff.  I even put it on my scrambled eggs.  I don't feel guilty eating it because of all the great antioxidants in the cranberries, right?  I also make it sugar free.  It's a beautiful ruby red and pretty served in a bowl or packed into pint size jars and given away.  I tried it with and without the avocado, I think I  prefer it without, but it's up to your taste.  It's a fun different salsa and kind of addicting!  I've already given it away as gifts and take it to a party.  I keep thinking of excuses to make it!

Ingredients:

1 bag raw cranberries

1 bunch green onions- chopped

1 -2 jalapeno- seeded and diced

Juice of 1/2 - 1 fresh lime

1/3 cup sugar (I substitute Stevia or Splenda)

1/2 t. salt

1 bunch fresh cilantro-chopped

Opt. 1 diced avocado

Throw it all into a food processor or blender, except cilantro and avocado and process until cranberries are in tiny chunks.  Process until you like the consistency.   Add cilantro and mix well.  

Taste it.  Add more jalapeno if you wanted it spicier.   Add more sweetener and lime if needed- to taste.  Serve with tortilla chips or pour over cream cheese and serve with crackers.

Stores for several days in fridge.  

*Note

If using frozen raw cranberries, thaw completely before processing.  (Look for them on sale after  the holidays and stock your freezer!)

Cheesecake Pops

I tried this after watching food network some time ago.  I have had the chocolate dipped Cheesecake wedge at Rocky Mountain Chocolate Factory and it's amazing, but so big and rich.  These pops are just the right size.  I made round ones and cut triangles also and dipped those. (Shown above)  They are very decadent and a perfect party treat.  I've made them with plain cheesecake and a variety of flavored cheesecakes-- all good, all gone....   :)

Ingredients:

1 pre-made or store purchased cheesecake (your favorite flavor)

Melting Chocolate

Sucker Sticks

Opt. Sprinkles, etc..

Directions:

Refrigerate cheesecake overnight or at least 3hrs. until really cold and firm.  Scoop out balls (around 2oz) or big enough to fit your mouth...  place on parchment lined baking sheet.  Carefully insert a sucker stick into each ball.  Freeze uncovered until very hard- 1-2 hrs.  

When pops are frozen, prepare chocolate by melting in a double boiler or in microwave, stirring every 30 seconds until melted.  Let cool slightly.   Quickly dip each pop into chocolate, swirling to coat completely.  Shake off any excess and if desired, roll into sprinkles, crushed candy etc..  Place on a clean parchment lined baking sheet, repeat with rest of pops.  When dry you can also drizzle with melted white chocolate over the top.

Refrigerate for up to 24 hrs. until you are ready to serve.  Don''t worry about leftovers... :)

Makes 20-30 pops.

Mini "Apple Pie" on a Stick

These are another variation of the mini chocolate caramel apples and very yummy!   The really do taste like an apple pie!

Ingredients:

Granny Smith apples

White melting chocolate

Cinnamon Sugar

Sprinkles (opt)

Sucker sticks

Melon Baller

Directions:

Scoop out even balls from apples with melon baller.  Each apple should give you 10-12 balls.  Dry completely.  Melt chocolate in microwave stirring every 30 seconds or melt in a double boiler on med low.  Let chocolate sit out for a minute to cool slightly.  Pierce each ball with a sucker stick, dry again.  Dip entire ball in white chocolate, then immediately sprinkle cinnamon sugar around bottom edges.  Let dry, eat that day.

The Lighter Side of a Stuffed Mushroom

This is a light version that does not taste light.  I use crimini mushrooms instead of button which I think are really nice- they are like baby portobellos.  I buy the big container at Costco a lot.  They're great in everything!  Light cream cheese and turkey bacon give them great flavor without extra calories, but if you want regular cream cheese and great bacon-go for it!

Directions:  

1 container (approx. 24) Crimini

1 80z pkg. light cream cheese

4 green onions- chopped fine

8 sliced turkey bacon, cooked in micro until crispy

 **my favorite is Oscar Mayer brand

Grated parmesan cheese to sprinkle

chopped parsley for garnish

Clean mushrooms with damp paper toweling-remove stems.  Let cream cheese sit at room temp. then mix with finely chopped green onions and crushed turkey bacon. (Opt. finely chop mushroom stems and add into mixture)  Mix well and fill mushroom caps.  Top with grated parmesan and parsley.  You can do this a day ahead, I usually do.  Bake in preheated 350 degree oven for 20-30 minutes.  Serve hot.  These keep warm in the oven for a long time as well. Or remove from oven, and cover with foil if taking them to a party. 

Shredded Beef Taco Salad

This salad was a concoction of whatever I had in the cupboard and turned out to be a favorite of ours.  I bottled chicken this year as well as roast.  Amazing!!  So... I used my canned roast meat in this salad.  The canned chicken is great, but I didn't realize how fabulous the roast would be.  A couple key ingredients in this salad:  El Pato mexican hot sauce (in a small yellow can) and Embasa brand pickled sliced jalapenos which my cousin Kristi turned me onto.  What I love about the meat is that (besides salt and pepper) the only other seasoning is the can of El Pato and the flavor is really wonderful.  Tastes far more complicated than it is to make!

Ingredients:

No tight guidlines for amounts here, just use what you have:

1 beef roast -2-4lbs. or whatever you have (leftovers are great!)

1-2 sweet onions rough chopped in chunks

1 bell pepper chopped in chunks

1 small can El Pato brand Salsa de Chili Fresco (yellow can)

1 small can Embasa brand pickled sliced jalapenos (has carrots in it too)

Guacamole 

Cilantro

Good Ranch dressing

Shredded Jack and Cheddar

Tortilla chips

1.  Roast meat in crock pot or oven until it shreds, season w/ S&P and put in skillet.  Or-- if you have canned roast, dump 2 pint jars into a skillet.  Pour in can of El Pato.  Simmer for 20 minutes or so to reduce the liquid down until it thickens.

2.  Meanwhile in a separate pan, caramelize or saute chopped onion and bell pepper 20 min. or so.

3.  Prepare salads by laying down lettuce on a plate.  Top with hot shredded beef mixture.  Top with a handful of grated cheese, a sprinkling of chopped cilantro, scoop of guacamole, sliced jalapenos, Ranch dressing and some chips (for scooping)

Notes:

You don't need salsa or pico, but could certainly add it.  Lynn likes it that way too.  

Opt.  Layer all ingredients on one big platter and serve from table to individual plates.

Original Roasted Raspberry Chipotle Sauce & Cream Cheese

The BEST appetizer to take anywhere anytime.  I first was introduced to it by friends Meghan and Heather. It's easy and quick.  You can find Roasted Raspberry Chipotle sauce almost anywhere now, even Target makes their own brand.  Fischer and Wieser is really good.  Costco carries extra large bottles sometimes.  It's sweet and has a tiny bit of heat - heavenly!  

*Note:

You can also use this sauce for meats etc.. My friend Meghan grills boneless chicken and lays it on a bed of salad greens, tomatoes, avocados etc.. and then drizzles this sauce over the hot sliced chicken. It is totally fabulous and one of my favorite grill dinners.

Directions:

Place 8oz. cream cheese on serving dish and pour 3/4 cup (or so) of the sauce over top, allowing it to drizzle down the sides of cream cheese.  Serve with assorted crackers.  I hear it's good with gingersnap cookies as well, but haven't tried that yet.  You will love it with the crackers alone!

Roasted Cinnamon Almonds

Fall is in the air. Can you feel it? Nothing quite gets me going like the smell of roasted nuts and cinnamon. That is one of my favorite smells at Swiss Days every year, you know that booth that roasts almonds all day?? Mmmmm. I made a lot of these at Christmas. I first tried to make them like NuttyGuys, but all the coating fell off. So I gave up and went back to the eggwhite coating and roasting in the oven. I like these because they "sparkle" in a bag or jar! Needless to say they are addictive and very yummy. These were for my presidency, but I managed to enjoy the extras!

Recipe
1 egg white
1 t. cold water
4 cups whole raw almonds
1/4 t. salt
3/4 c. white sugar
1 1/2 t. cinnamon

Preheat oven to 250. Lightly grease or spray a jelly roll pan. Lightly beat the egg white; add water, and beat until frothy, but not stiff. Add nuts, stir until well coated. Mix sugar, salt and cinnamon and sprinkle over nuts. Toss to coat and spread evenly on pan. Bake 1 hour, stirring occasionally, until golden brown. Eat them warm- mmmmm or allow to cool before storing in airtight containers.
Makes 4 cups

Bon Appetit

I recently saw Julie and Julia and really enjoyed it-with the exception of an F-bomb in the middle of it) Why I ask? Why? Anyway, I wished it hadn't ended so quickly, I'd have like to see more. I dragged Lynn with me and he even laughed through it. Meryl Streep nailed the part of Julia Childs.

I don't need to say what a pioneering woman Julia was-everyone knows. She took her passion and plowed ahead with it. She did it because she loved it. It didn't matter if nobody else got it. I remember when she was one of only a few cooks on public television, and watching her on Saturday mornings, then later watching her do some specials with Jacques Pepin. (I've loved him since the time I heard him tell the story about being a school boy and coming home everyday to a hunk of good chocolate and bread his mother had waiting for him.) Mmmmmm.

Anyway, if you get the chance to see the movie, it was delicious and inspiring! (minus the F-bomb) So, after a year of serious dieting, I'm back to my food blog and will try to add some more fun recipes with pictures. I am a salad lover, so I'm sure I'll have more of those. If anyone has fun recipes to share, I'd love 'em! I love talking about and sharing recipes. I am still doing my cookbook (for myself) and it is taking me forever. With the dieting thing, it kept getting pushed to side all year. I mean, with Quincy Jones's Famous Rib recipe, who wants to make them and then take a picture of them and then not eat them?? I'm anxious to finish the book, but who know when that will be?? :)

At any rate, food is glorious, recipe books are addictive, butter is fabulous and as Julia says "Life is the Proper Binge" What a great quote! Bon Appetit!

Grilled Steak & Portobello Mushroom Fajitas with Chimichurri Sauce

I've been making fajitas like Chili's restaurant for a long time, but years ago when they added a new version with mushrooms and chimichurri sauce I was hooked.  Our family doesn't eat a lot of red meat, so when we do have it, I want it to be really really good.  Chimichurri is a Argentinian condiment that sits on restaurant tables like ketchup does on American tables.  It is Muy Bueno and easily increased to feed larger crowds.

Serves: 2-4

1/4 cup lime juice

2 T. olive oil

4 cloves garlic, minced

2 t. soy sauce

1 t. salt

1/2 t. liquid smoke

1/2 t. cayenne pepper

1/4 t. black pepper

1 lb. sirloin steak or chicken

1/2 lb. portobello mushrooms, cleans and sliced

1 red onion, sliced thin

1/2 red bell pepper, sliced thin

1/2 green bell pepper, sliced thin

Reserve Liquid: (set aside)

2 T. water

1 t. soy sauce

1/2 t. lime juice

1 dash salt

1 dash black pepper

1 T. olive oil

Chimichurri Sauce: (set aside)

3 garlic cloves, minced

1 jalapeno, minced

1/8 cup red wine vinegar

1/2 bunch fresh cilantro, finely chopped

1/2 handful of fresh oregano or around 1/2 T. dried

1 lime, juiced

1/2 c. olive oil

1/2 t. kosher salt

1/2 t. crushed black pepper

Combine garlic, vinegar and jalapeno in a bowl, stir in cilantro, oregano and lime.  Whisk in oil and season with s&p. (Or throw everything into a blender)  Set aside at room temp and allow flavors to marry.

Variety of Sides:  (listed at the bottom)

Directions:

Combine first set of ingredients and either the steak or chicken in a zip lock bag and marinate in fridge overnight or at least 2hrs. 

Combine the Reserve Liquid ingredients and set aside. 

 Grill meat over med high heat 4-5 min. on each side.  Remove and let rest for 5-10 min.  Slice thin across the grain, set aside and keep warm.  Grill mushrooms over flame or in skillet for a few minutes in a bit of oil until tender-keep warm with meat.

While meat is grilling, cook onion, bell peppers in a little oil until brown, remove from heat and pour Reserve Liquid over mixture.  Serve on platter with peppers and onions on the bottom and steak and mushrooms over the top.  Serve chimichurri sauce on the side for everyone to pour over.

Serve in warm fajita size flour tortillas with pico de gallo, cheese, sour cream, shredded lettuce and guacamole. 

VooDoo Salad (Rumbi Grill)

Heather Skanchy introduced this salad to me at Rumbi Grill years ago... I loved it and decided to try and make it at home because I was having it so much.  I'm like that, I get hooked on things...  right now my obsession is Cafe Rio Grilled Chicken Salad. (see recipe below)  I could have it every day.  My cousin Kristi and I have had this conversation many times.... This VooDoo salad is a favorite of mine and said cousin... Give it a try sometime, it's addictive!

Salad:

Bagged field or mixed greens

Handful of grape tomatoes (or diced tomatoes)

Handful of Feta cheese, crumbled

Two handfuls crispy fried corn tortilla strips

2 jerk grilled chicken breasts

Sesame seeds

1.  Sprinkle chicken with jerk seasoning or sauce while thawing. 

2.  Cut tortillas into thin strips and fry in a few tablespoons of oil, or bake

3.  Grill or pan fry chicken in a tiny bit of olive oil.  Seasoning will naturally blacken chicken.

4.  Let chicken set for 5 min. before slicing thin on the diagonal.

5.  Mix greens with about ingredients.  Dress right before serving.

Spicy Ginger Sesame Vinaigrette:

3 t. chili garlic sauce

2 t. lime juice

2 t. Dijon mustard

2 t. fresh minced ginger

2 t. fresh minced garlic

2 T. white sugar

1/4 c. mayo

1/4 c. soy sauce

1/2 c. rice wine vinegar

1/4 c. sesame oil

Combine all ingredients in blender except sesame oil.  With blender on low speed, slowly drizzle in oil until mixed.  Makes 2 cups.

For each serving:

1-2 cups salad

1 T. crumbled Feta

grape tomatoes or 1-2 T. diced tomatoes

2 T. dressing (or more)

1 c. sliced or diced chicken

2 T corn strips (I add more)

Sprinkle of sesame seeds

Cafe Rio Salad

If you live in Utah you know about fabulous, lovely, wonderful Cafe Rio, and if you are from Las Vegas you also know as the chain as expanded down there. I've tried a lot of mexican cafes and Cafe Rio is my favorite. I LOVE the salad (as does everyone else in the valley, which is why the line is very long!) And yes, I lived in Southern and Northern Ca. and this is the best mexican salad I've ever had.

I was chatting about recipes and food after a presidency meeting with Mary and Lisa and saying how I've completely filled a cafe rio punch card by myself a time or two.... they had made the salad and Lisa said the creamy tomatillo dressing was just like Rio's. So I decided to give it a try.... I was very happy woman.... It's heaven!

Rio's Salad comes in several versions: Barbacoa Sweet Pork, Fire Grilled Steak, Fire Grilled Chicken or Vegetarian. My favorite is Chicken. I have read over lots of recipes on line (there are tons) and experimented around and modified some things. For instance, all the recipes I've read call for cooking the chicken in a crock pot. While that works perfectly for the pork, what I love about the chicken is that it is marinated and grilled, not cooked in a crockpot. We've eaten it for dinner a lot lately! Yum.... I made this for a dinner party and just cut the tortillas with melted cheese into strips and layered all over the bottom of a serving platter, then built the salad up from there. It was gigantic!

Serve Salad in this order:

Tortilla goes down first. A raw tortilla you cook yourself tastes best (like the ones from costco) Cook and melt cheese on top. Lay on plate or a round foil tin.

Fire Grilled Chicken or Steak or Pork

Black or Pinto Beans

Lime Cilantro Rice (I skip this, because I want to eat my tortilla and not go overboard on carbs- but the rice is yummy)

Any combo Red, Green, Romaine lettuce, shredded

BIG sprinkle of corn tortilla strips (cut into thin strips and fry in oil)

BIG sprinkle of Cotija cheese or Parmesan

A few dollups of guacamole

Sprinkling of Pico de Gallo (opt)

fresh cilantro garnish

fresh lime wedge on side (so good squeezed over salad)

Creamy tomatillo dressing

Choose Your Protein:

Barbacoa Pork: (this came from a site that claims it's exactly the same as Rio's, but I haven't tried it)

2lbs pork

3 cans regular sugar coke

1/4 c. brown sugar

dash garlic salt

1/4 c. water

1 can diced green chilies

3/4 can enchilada sauce

1 c. brown sugar

Put pork in ziplock, add 1 1/2 cans of coke and 1/4 c. brown sugar. Let marinate several hrs or overnight. Drain marinade, place the pork in crock pot on high with 1/2 can coke, 1/4 c. water and garlic salt for 3-4 hrs. until it shreds easily, but don't let it get too dry. Remove pork, shred and drain liquid from pot. In food processor or blender, blend 1/2 can coke, chilies, enchilada sauce and remaining brown sugar (you can add more if you'd like) If it looks too thick, add a little more coke. Put back in crockpot and cook on LOW for 2hrs.

Barbacoa Pork Version 2: (Katie's recipe)

3 lb. pork roast

3 cans El Pato mexican tomato sauce (8oz. yellow can)

3 cans reg 8oz tomato sauce

4 minced garlic cloves

1 cup brown sugar

Pour 1/2 can Dr. Pepper into crock pot and cook all day (8hrs) Drain fat and shred. Add other ingredients and warm through. Add more brown sugar if desired.

Fire Grilled Chicken or Steak

2 1/2 lbs chicken or steak

1/2 bottle zesty Italian dressing

1/2 T. chili powder

1/2 T. cumin

1-2 cloves garlic, minced

Mix all together and marinate as long as you can stand to... a few minutes to overnight. Grill and slice. This has a really good flavor. You don't have to be exact with the amounts just add what you like.

Lime Cilantro Rice:

1 cup rice

1 t. butter

2 cloves garlic, minced

1 t. grated lime zest

1 can chicken broth (15oz)

1/4 cup water

2 T. lime juice

2 t. sugar

3 T. chopped cilantro

In saucepan combine rice, butter, garlic, lime zest, broth and water. Bring to a boil. Cover and cook 15-20 min. or until rice is tender. Remove from heat. In bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice. Serve warm.

Lime Cilantro Rice #2 (I just tried this and it turned out yummy and was quick!)

In a saucepan combine:

1 T. butter

1/2 yellow onion chopped

2 cloves garlic minced

In large pot bring to a boil:

2 1/2 cups water

2 1/2 t. chicken bouillon

1/2 cup fresh chopped cilantro

1/2 t. ground cumin

1 sm. can diced green chilies

1 T. lime juice

1/4 t. pepper

Once boiling, add 3 cups instant brown rice, return to boil, then reduce heat, cover and simmer for 5 min. or until all water is absorbed. Stir in onion mixture.

Serves: 6

Black or Pinto Beans

Cook your favorite or open a can, drain and heat through if time is an issue.

Creamy House Tomatillo Dressing:

3 large tomatillos or 1/2 cup canned crushed tomatillos, which I use and love the speed!

1 cup buttermilk

1 cup packed fresh cilantro

1/2 cup mayo

1/2 cup sour cream

1 packet hidden valley ranch dressing mix

1 clove garlic minced

juice from 1 lime.

Remove husks from tomatillos, wash, quarter and broil until tender about 7 min. (or just open a can which is very good, pure crushed tomatillos, that's all that is in it)

Combine everything in blender until smooth. Chill.

Calling All Foodies

A place for recipes to remember through the seasons.  I will be posting some of my favorite recipes with pictures--a great way for me to remember what I try and when, and to share recipes when I can't remember details sometimes.... I'm not the greatest with following a recipe exactly!  

The first recipe I'll include are my cup cake balls, which I have given out to a ton of people and first had at my sister Jenna's baby shower in Arizona...  They are easy and quick, but soooo cute! (Pictured above)  Along with those are mini chocolate caramel apple bites on a stick, nutter butter truffles and oreo truffles- just in in time for Valentines... Ok, I'm going to stop talking, because I'm on a no sugar thing right now.....  

Chili's SouthWestern EggRolls

These are some of my family's favorite things... They work really well for parties too.  I mean, anything deep fried is good, right?  I have been making these for as long as Chili's has had them on the menu.  The recipe I found is pretty much the same in taste, I can't tell the difference.  

This recipe easily doubles, triples, etc.... and you can make ahead and freeze.  You can also make several hrs before a party or dinner then keep warm uncovered in the oven.

EggRolls:

1 chicken breast

1 T. veg oil

2 T. minced red bell pepper

2 T. minced green onion

1/3 cup frozen corn

1/2 cup canned black beans, rinsed and drained

2 T. frozen chopped spinach, thawed and drained

2 T. diced, canned jalapenos

1/2 T. minced fresh parsley (or dry)

1/2 t. cumin

1/2 t. chili powder

1/4 t. salt

dash cayenne pepper

3/4 cup shredded Monterey Jack cheese

5 seven inch (taco size) tortillas-- thin style

Avocado Ranch Dipping Sauce:

1/4 cup smashed fresh avocado (about 1/2 an avocado)

1/2 cup mayo

1 T. buttermilk

1 1/2 t. white vinegar

1/8 t. salt

1/8 t. dried parsley

1/8 t. onion powder

dash dill weed

dash garlic powder

dash pepper

Garnish:   2 T. chopped tomato, 1 T. chopped onion

Rub oil on chicken and season with s&p.  Grill chicken, cool and cube.   Preheat 1 T. of oil in pan over med high heat.  Add red pepper and onion, saute for a few min.  

Add diced chicken, corn, beans, spinach, jalapenos, parsley, cumin, chili powder, salt, cayenne.  Cook for 4 minutes;  stir well.  Remove from pan and add cheese; stir until melted.  Wrap tortillas in moist cloth and microwave for 1 min. or until hot.  

Spoon about 1/5 of mixture into center. Fold ends and then roll over mixture. Roll tight, then pierce with toothpicks to secure.  Repeat with rest of eggrolls.  Arrange on plate, cover with plastic and put in fridge to firm up a bit. You can freeze them, but it takes longer to fry. 

Prepare Sauce by combing all ingredients in small bowl, top with garnish.  Preheat 2-3 cups canola oil in pot to 375 degrees (you can just estimate if you don't have a thermometer)  Fry rolls 4-7 min. depending on how hot your oil is.  You don't want it too hot.  Flip eggrolls over to cook other side.   If rolls are frozen,  fry 12-15 min.  Drain on paper towels and slice each diagonally-remove toothpicks and arrange on plate around the dipping sauce.

Serves: 3-4  (You can increase this.. I've made around 100 before, you just them keep warm (200 degrees) in oven, uncovered until ready to serve)  They re-heat well too.

Cup Cake Balls

These will make you an instant rock star wherever you take them (as I have joked with my cousin) and they are fast and easy to do.

1 pkg. instant cake mix, any flavor.  (my family's favorite is chocolate) red velvet is pretty.

1 can cream cheese frosting- regular size, not whipped

1 bag of melting chocolate, your favorite kind

wax paper

sprinkles or white chocolate to drizzle

1.  Bake cake from mix or scratch and cool completely. 

2.  Crumble into fine consistency in large bowl.

3.  Add cream cheese frosting, I only add a little more than 3/4's of the can.  I like them

more cakey.. but you can add the entire can for a more fudge like center.

4.  Roll into approx. 1" balls and lay on waxed paper.

5.  Chill for several hrs or freeze for 15 min.

6.  Melt chocolate over a double boiler or in microwave at 30 second intervals, stirring between.

7.   Dip balls into chocolate with spoon or fork, carefully lay on waxed paper to dry.

8.  Before they dry you can add of dash of sprinkles, or wait until dry and drizzle melted white chocolate over the balls.

9. Place into mini cupcake or candy liners and serve. 

 

Notes:

These keep well for up to a week in the fridge.  I have also rolled the balls and frozen them for several weeks before dipping in chocolate.  They were great!  

Buffet

Cup cake balls and mini chocolate caramel apples were part of a stake primary dinner.  I served a yummy pasta salad I got from my neighbor probably 10 years ago, I love it!  Magleby's Rolls, Stuffed Mush's and Chili's Southwestern Eggrolls, which I have been making for more years than I can count.  (Eggrolls are missing from the center platter--they were staying warm in the oven!)  I will post these recipes, fun for parties etc..

Oreo Truffles

1 pkg. oreo cookies

1 8oz pkg. cream cheese

chocolate for dipping 

Finely crush 7 cookies and reserve for later.  Crush remaining cookies and stir in softened cream cheese until well blended.  Roll into 1" balls and place on wax paper covered cookie sheet.  Melt chocolate over double boiler or in microwave at 30 sec. intervals until melted.  Dip balls in chocolate and set on wax paper.  You can sprinkle tops with the reserved crushed cookies.  Makes about 36 truffles.

Nutter Butter Balls

1 pkg. Nutter Butter cookies

1 pkg. cream cheese

Chocolate for dipping

Finely crush nutter butter cookies.  Mix in softened cream cheese.  Roll into 1" balls. Place on wax paper covered cookie sheet.  Melt chocolate over double boiler or in microwave at 30 sec. intervals.  Dip balls, tap off extra, lay on wax paper to dry.  Add sprinkles, white chocolate drizzles etc.. as desired to tops.  Makes about 36 balls.

Mini Chocolate Caramel Apples

I have been making chocolate caramel apples for probably 15 years.  My mom and I saw them at a craft show in Provo and bought one for $5.00, which seemed really expensive at the time.  ;-)  One taste and we were hooked, and have been making them ever since.  This is a mini version and really adorable with sucker sticks, you can use wooden skewers, but the sucker sticks are cuter.  Dipping apples in caramel first doesn't work, because the apple is not totally covered with skin.   Believe me, I tried with my sister in law Juliane, the caramel completely slides off.  Dip first in chocolate, then drizzle warm (not hot) caramel over the tops.  These are fun  for parties, it's a cute little bite.  I took them along with the cake balls to the church for a holiday RS enrichment and they went fast!

Fuji or Granny Smith Apples

Caramel

Milk Chocolate for dipping

Metal melon baller

assorted sprinkles, white chocolate etc.. for decorations

Wash and dry apples. Leaving the skin on, scoop out balls with melon baller.  You should be able to get around 10-12 balls per apple.  Pat dry, insert sticks so they sit level.  Dip in melted chocolate and set on waxed paper, which you have sprayed with Pam.  Add a dash of sprinkles (opt.)  Let dry.  Carefully drizzle melted caramel over the top.  (Caution:  make sure caramel is not too hot or it will melt chocolate.)  Let dry.  Carefully lift off waxed paper and place in candy cup holders.  These are really cute on a platter.  Eat mistakes....

Feta Pasta Salad

This is my favorite pasta salad recipe.

1 box bowtie pasta

1 sm. bag baby spinach

1 c. good feta cheese- crumble

1 avocado- dice

1 c. grape tomatoes

Your favorite Italian dressing

Boil pasta until al dente.  Cool and place in serving bowl.  Add spinach, crumbled feta, tomatoes and diced avocado.  Toss with dressing.  Add salt and pepper if needed.   Serves 8

Magleby's Rolls

I have been making these as long as Elise has been alive.  I got the recipe from a friend in my Provo ward, Sis. Jasperson.  Her husband served in the bishopric with Lynn and he always came to our home dressed as Santa at Christmas.  Sis. Jasperson is an amazing women and I remember loving her rolls, along with her berry syrup... wow.  This recipe is easy to adapt or to double, triple, etc..  I once made 150.

Homemade Roll recipe for 12 or 12 Rhodes Texas size frozen rolls

1/2 cup melted butter.  (the original recipe calls to add 1/2 cup mayo to the butter, but I skip this step)

1/2-1 cup grated parmesan cheese

dried parsley flakes, garlic salt

Shape dough into balls or thaw Rhodes rolls just until soft, you don't want them to start rising. Dip entire ball into melted butter and or mayo mixture.  Roll entire ball in cheese.  Lay on baking sheet sprayed with Pam, several inches apart.  Sprinkle with garlic salt and parsley flakes.  Let rise and bake according to roll recipe or directions.  These are amazing served warm, but great at room temp too.