Sunday, March 25, 2012

Cake Balls

I am sure everyone has seen these. They are delicious little bites of heaven! I have made them as pops before, but this time just made some cake balls. These are SO good you have to try them. They do take a while to make, and you need to plan ahead a little, but they are worth it.

1 box cake mix (I used devils food)
1 container frosting (I used milk chocolate)
Candy Coating Chocolate (I used mint dark chocolate, purple white choc and blue white choc)




Directions:
  • Bake the cake mix according to the directions. Then let cool. I usually make mine the night before I want to make the balls. That way its fully cooled and just one less thing I have to do the next day
  • Once cooled, break the cake up and crumble into a bowl, making sure you don't have any large clumps.
  • Add 3/4 of the container of frosting. Don't use the whole container or your cake will be too moist.
  • Roll the mix into 1 1/2 inch balls. I used a medium scoop to make sure all my cake balls were the same size.
  • Put the cake balls onto a baking sheet lined with wax paper or aluminum. Put the cake balls in the refrigerator, I usually leave them in there at minimum 2 hours so they set up.
  • Once they cake balls are cooled, melt the candy chocolate according to the directions and dip the cake balls into the candy mix to fully cover.
  • Put back in the fridge for about an hour to let the coating harden.
  • Eat!!

Monday, March 12, 2012

Reuben Sammy

I look forward to Corn beef and Cabbage month all year long, and thanks to my marvelous mom, I get to make delicious Reuben sandwiches!  This one of my favorite sandwiches, Stephen and I could eat a ton of these!

Corn Beef, boiled with pickling spice
Sauerkraut
Thousand Island dressing (good kind)
Rye bread
Swiss cheese



Directions:
  • Warm your corn beef if it is not already and also slightly warm the sauerkraut. 
  • Toast the rye bread and then put a thin coat of Thousand Island dressing on each slice.
  • Layer the Swiss cheese down, then corn beef then sauerkraut
  • Serve up!! 

Thursday, March 1, 2012

Tortellini Soup

This is the third time I have made this soup, and I LOVE it. It is a soup that really only gets better each day you have it :) Its delicious and comforting the first night, but then the next day the tortellini soaks up some of the broth and makes a thick sauce, just yummy!

3 cans of chicken broth
1 large can of crushed tomatoes
1 bag of tortellini (fresh from the fridge section or dry works)
4 zucchini, cut into 1/2 moons
1 cup of mushrooms, chopped
1 onion, diced
4 cloves of garlic, minced
1 can of diced tomatoes (I used fire roasted w/ garlic)
1 can of white beans, drained and rinsed
salt and pepper
parsley flakes







Directions:
  • In a large pot, saute the garlic and onion for about 5 minutes until the onion starts to get soft. Then add the mushrooms and zucchini, cook for 2 minutes. Season with salt, pepper and parsley flakes.
  • Then add the diced tomatoes, crushed tomatoes, chicken broth and beans and bring to a boil.
  • Once the soup is boiling, add your tortellini and cook for about 20 minutes (if it is the dry kind pictured above).
  • Serve!