Devils Food Cake Balls

I love trying new recipes, especially desserts. I was on a food forum and found this wonderful recipe for Devil's Food Cake Balls. Her name is Cathy and I owe it all to her for these wonderful little delights. Check out her wonderful blog at Cathy's Kitchen Journey for her pictures/comments/and other wonderful recipes. (She made her frosting from scratch and has that lovely recipe on her page)

Ingredients:
1 Box of Devil's Food Cake (Prepare as directions say)
1 Can Chocolate Frosting (because I was in such a hurry to make these I admit I used store canned frosting)
1 Package Chocolate bark (I used 1/2 package of Semi-Sweet Chocolate Almond Bark)

Directions:
Prepare cake as instructed on the package. After cake is cooked and cooled completely, crumble into large bowl and add can of frosting. I used my KA Mixer to blend the cake and frosting together and it worked wonders.

When everything is mixed evenly shape the balls and place on cookie sheet. I used an ice cream scoop since I didn't have a cookie scoop. Roll into balls and placed on cookie sheet lined with wax paper. Chill for a few hours (you can place these in the freezer if you need them quicker).

Once these little balls of joy are chilled, melt the chocolate almond bark as the directions instruct. I just placed the choc. bark into a glass bowl and put in the microwave and it worked for me. Watch very carefully so the chocolate doesn't burn. Once melted, top your goodies with the melted delight.

Zesty Lime & Cilantro Chicken

Easiest chicken recipe you'll ever make. Ive wanted to make this over and over recently but our dear grill is broken :( We have tried this on our George Foreman grill we received as a wedding present and it does well. I would just recommend taking out the cilantro because it tends to burn and smoke up the kitchen. oops :)

Ingredients:
1/2 Cup of Lime Juice (fresh or you can use the little green bottle, I do.)
4-5 Medium Minced Garlic Cloves (Minced or pressed will work)
A good bit of FRESH Cilantro (Don't use dried!!)
2 Tablespoons Honey
[[sometimes I add a little lemon juice as well, helps keep the chicken tender]]

Directions:
You can marinade in a Ziploc bag or pan. The bag is easier when cleaning up. First take the honey and lime juice and mix together so the honey is Incorporated and not so thick. Then place into the container in which you have selected to marinate your chicken in. Add minced garlic and chopped cilantro. I usually poke a few holes in the chicken for max flavor results.

Let marinade for at least 20 mins, a hour or two would be best. Once marinated place on grill and cook away. Remember to keep your chicken from drying out cook on low/med heat slowly.

Mexican White Cheese Dip (Queso Blanco)

I LOVE the cheese dip you get at Mexican restaurants (who doesn't?!). Well one night I had a huge craving for it one night and decided to make it. It's sooo easy & beats the crap you buy in the containers at the store.

Ingredients:
1 1/2lbs White American Cheese (FYI: Smaller chunks melt easier/quicker)
2 Cups Milk
2 Tablespoons Butter
1 Bag of Chips

You can also add jalapeno peppers and chilies to spice it up. I'm not a huge fan of them so I left those out. Take the cheese, milk, & butter and combine in a double boiler. At many of the restaurants (including the one I work for) take the chips and dip them into the fryer for a few seconds to warm them up and make them yummy.

[[Don't have one? Make one. Take a sauce pan put a few cups of water into it (leave room for it to boil and steam escape) and place a larger bowl on top. Turn on burner and boil baby boil!]]

Lasagna Rolls

J told me to put this at the top of the list for his favorite meals. It's a pretty simple and easy to follow recipe. You can make more than you'll need and store in an air-tight container and freeze for later use.

Ingredients
12-14 Lasagna Noodles
2 cups Ricotta Cheese (Store Brand Works Fine)
1 Package Shredded Mozzarella Cheese
1 Can Tomato Sauce(Med-Large Can)
1 lb ground beef Cooked & Drained
Salt & Pepper To Taste. (Note: I LOVE using McCormick's Mediterranean Spiced Sea-Salt, I sprinkle it in the tomato sauce and boiling water for the noodles.)

[[Note: To get more fat out of the hamburger meat, I cook meat until 90% done and then add enough water to cover the meat. Let meat/water start to boil and drain]]

Directions:
Preheat oven 350F & cook/drain meat. When meat is finished add 1/2 can of tomato sauce and let simmer while you cook the lasagna noodles per the package directions (Drain & Cool of course). Next, combine mozzarella cheese & ricotta cheese in large mixing bowl. Mix the two so the mozzarella cheese is evenly distributed. Pour the sauce/meat mixture into the bowl with the cheese mix. Stir, blend, whatever you wish to call it.

I usually place a sheet of wax paper on the counter top and under the bowls to help with cleanup :)

To assemble, spread 2-3(Maybe 4, you'll know best) Tbsp of mixture on the noodle & roll up. I place them sitting upright and once the dish is full pour extra tomato sauce on top and cover with aluminum foil. Bake for about 25-30 minutes. Uncover and top lasagna rolls with mozzarella cheese and place back in oven to melt cheese.

Unstuffed- Stuffed Peppers

J and I hate peppers but we love the mix inside the stuffed peppers. So, duh, take it out right? Indeed we did, and love it.

1 Lb ground beef
1 Garlic glove
4 Servings rice- We use Uncle Bens but use whatever, even min rice if you want.
2 Cups Tomato Sauce
1 Cup Shredded Cheese, I love Colby Jack blend.

Start rice first if not using Minute Rice. Brown ground beef and drain excess fat (Hint: When meat is just about done pour enough water over the meat and let heat up and then drain the meat. More fat is removed that way). Add tomatoe sauce and let simmer.

Meanwhile, cook rice if using regular rice. Add garlic & heat for 2-3 minutes on medium. Stir in rice, cover, and heat over medium heat for 5 minutes. Sprinkle mozzarella cheese over top just before serving, making sure that the cheese melts. Makes 4 - 6 servings.

The Beloved Oreo Truffles

8 oz. Cream Cheese

1 Package Oreos

1 Package of Choc. Almond Bark

1 Package of White. Almond Bark

Grind Oreos to small bits in your food processor. With a mixer ( I use my hands it works better), blend cookie crumbs and cream cheese until thoroughly mixed (there should be no white traces of cream cheese). Roll into small or large balls and place on wax-lined cookie sheet.

Chill 45 minutes.Line two cookie sheets with wax paper. In double-boiler, melt milk or dark chocolate. Dip balls and coat thoroughly. With slotted spoon or fork, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.

In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.Store in airtight container, in refrigerator. For special occassions or holidays melt different colors of candies. Ex: Christmas (Red & Green) ,4th of July (Blue, Red, White), Etc.

Image from Blurred Lines Blog

Pepermint Sticks

My mother gave me a few cooking magazines when we bought our first home and I remembered that I had made these over the Christmas holidays and they were a huge hit. All you take is the soft peppermint stick candy and in a heavy small sauce pan, combine 4oz chopped bitersweet or semisweet chocolate and 1 teaspoon shortening. Heat & stir over low heat until melted. Chop up any type of nuts you desire and/or sprinkles. Dip the peppermint candy into the chocolate and then roll in the topping. Place on waxed paper & let stand until set. Recipe from the Better Homes & Gardens Special Interest Publications "Holiday Cooking."

Tres Leches Cake

Okay, so I would have NEVER known about this recipe if it wasn't for a friend of ours. Shane & Andrea invited us over to their house for dinner, we had an amazing dinner, and then Shane brings out this cake, dessert type thing. J & I thinking it was just cake until we cut into it were perplexed about the texture and look of this cake. Let's just say don't judge! It was absolutely delish. I asked Shane what it was called and he spit out this gibberish Tr es Leches Cake. Okay... right.. yea um it was great! So we went home stuffed and pondering this amazing cake. A few weeks later I wanted to make it so I emailed Shane and asked for the recipe. I then googled it and read about it. Tres Leches translated means 3 Milks Cake. You'll see why.. (Easy Tip if you don't want to make your cake from scratch is to use a boxed yellow cake mix)

Ingredients:
1 1/4 cup cake flour
1 teaspoon baking powder
1 cup sugar
1/3 cup oil
5 eggs, large
1 teaspoon plus 1 teaspoon vanilla extract
1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
1 tablespoon rum
1 pinch salt
optional garnishes- fresh berries, Cinnamon, or chocolate (I used choc. shavings)

Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.

Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.

Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.

In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake. Garnish, eat & enjoy!

Fried Tortellini with Marinara Cream Sauce

I haven't tried this recipe yet; however, on the next day J and I have the day off together you bet Ill be making these scrumptious looking things. I love watching Paula's Party (Paula Dean's show) and one night she made these lovely fried tortellinis. They look really easy and simple to make. Yields 4-6 servings. Cook Time: 10mins

Ingredients:
For the Tortellini you'll need:
1 Cup Ricotta Cheese
1/4 cup fresh goat cheese, softened
1/2 cup finely grated Parmesan
2 eggs
1/2 teaspoon ground black pepper
Freshly grated nutmeg
1 (16oz) package of fresh pasta sheets

For the Breading:
Peanut oil, for deep frying
1 cup all-purpose flour
3 eggs, lightly beaten
3/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon chopped fresh parsley leaves
Salt and pepper

For the Marinara Cream Sauce:
1 jar prepared marinara sauce
1/2 cup heavy whipping cream
Salt and freshly ground black pepper

Directions for the tortellini: Mix together ricotta cheese, goat cheese, grated Parmesan, 1 egg, black pepper and a pinch of freshly grated nutmeg in a bowl.
Lay out the pasta sheets on a lightly floured surface. With a pizza cutter or sharp knife cut the sheets up to make 2 by 2-inch squares of dough. Place about 2 teaspoons of the cheese filling in the center of each square. Beat the remaining egg and lightly brush around circumference of the dough. Fold each square in half diagonally to make a triangle around the filling. Press out any air from the center so that the dough is fit smoothly around the filling. Wrap the triangle around your index finger and press the tips together. The third point of the triangle should fold forward to make the proper tortellini shape. Place the finished tortellini on a lightly floured baking sheet.
Cook the fresh tortellini in a large pot of simmering water for about 3 minutes or until they float. Drain and rinse under cold water to stop the cooking process.

Directions for the breading:
Preheat oil to 375 degrees F.
Place the flour in a shallow bowl or pie plate. Put the beaten eggs into another. In a third bowl, toss together bread crumbs, Parmesan, parsley.
In small batches, bread the tortellini in the flour, then the egg, and then the bread crumb mixture, shaking off any excess.
Fry the tortellini in batches in the oil until golden brown, about 2 minutes. Remove to a paper towel lined sheet tray to drain and season with salt and pepper while still hot.

Directions for the marinara cream sauce:
In a large saucepan, combine sauce, cream and salt and pepper. Bring to a boil over medium-low heat. Boil 2 minutes. Remove from heat.
(Picture from foodnetwork.com)