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!!

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!! 

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!