Red Velvet Cake Balls

Red Velvet Cake Balls

Courtesy of Bakerella

1 red velvet cake mix

1 can cream cheese icing

1 package white melting chocolate

wax paper

Make the cake mix according to the package instructions. Let cool - I let mine cool overnight.

Crumble the cake into a large mixing bowl. Mix the cake crumbles with the icing until completely incorporated. Place into the refridgerator for 30 minutes to an hour.

Roll cake mixture into balls - I used a small cookie scoop to get my balls to be roughly the same size. Place on a cookie sheet - once all the balls are formed - place in the freezer for another 30 minutes to an hour.

Melt the white melting chocolate - put all the pieces into a medium bowl, and heat in the microwave. I melt my chocolate for a minute and a half, stir, and then continue heating in 30 second increments until completely smooth.

Dip the cake balls into the chocolate and completely coat them. Lay them on a piece of wax paper until cooled and completely hardened.

Enjoy!

Note - these can be made in any variation you like - you could do carrot cake balls, chocolate cake balls, funfeti cake balls... the sky is the limit!

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Mixed Up Cereal Treats

Mixed Up Cereal Treats
Inspired by a recipe found on Tasty Kitchen

1 stick butter
1 large bag of mini marshmallows
2 cups Rice Krispies Cereal
2 cups Captain Crunch Cereal
4 cups Fruit Loops Cereal
2 cups Honey Smacks Cereal

Melt the butter in a large stock pot, add in the marshmallows and stir until completely melted. Mix in all of the cereal and stir to coat with the melted marshmallow mixture. Pour into 2 9x13 inch pans... or at least mine took two pans. Allow to cool and then cut into squares.Pin It Now!

Pretty in Pink Treats 2

Pretty in Pink Treats 2
Inspired by Summer Brown

1 stick of butter
6 cups of mini marshmallows
6 cups of Rice Krispies Cereal
2 packages of white melting chocolate (also can be called almond bark)
1 jar of pink sparkling sugar (found locally at HEB)
Wax Paper

Melt the butter, add in the mini marshmallows and stir until melted. Stir in the Rice Krispies Cereal until combined. Pour into a 9x13 inch pan. Spray your hands with cooking spray, and mash the mixture into the pan until it is compact. This will help when it comes time to cut them.

Allow them to cool - I left mine over night. Cut into small squares. Line your counter top with wax paper.

Melt 1 package of the white melting chocolate in the microwave. I did 1 1/2 minutes at first, and then 30 second incriments until completely smooth. Dip each treat square into the melted chocolate and lay out on wax paper. After each treat is dipped and placed on the wax paper - I sprinkled it with the sparkling sugar. You want to do this while the chocolate is still warm so that the sugar will stick to the chocolate.

I made these for my friend Natalie in honor of her new baby, Addison... but you can make them for any occasion. At our HEB they had the sparkling sugar in: orange, yellow, blue, green, purple, clear, red, pink, and a rainbow mixture. You could also use a raw sugar form, that might give you a brownish color as well - and they might have had that too.

So with that color pallet - you could make these for sporting events and a whole host of holidays. You probably could find sparkling sugar in other stores in an even wider selection of colors and shades.Pin It Now!

Pretty In Pink Treats 1

Pretty in Pink Treats 1
Inspired by Jenn Irwin

1 stick butter
6 cups mini marshmallows
6 cups Rice Krispies Cereal
1 bag pink M&M's

Melt the butter and add the marshmallows - stir until melted. Stir in the Rice Krispies Cereal and the M&M's. Stir as little as possible because the M&M's will start to melt and break apart. Pour the mixture into a 9x13 inch pan. Spray your hand with cooking spray and mash the mixture down into the pan to compact the treats so that they'll stay together better when you cut them.

Enjoy!Pin It Now!

Chocolate Sprinkle Rice Crispy Treats

Chocolate Sprinkle Rice Crispy Treats

Courtesy of... I don't remember, but I know I didn't come up with it on my own...

6 cups Rice Krispies Cereal

1 bag mini marshmallows

1 stick butter

1 bag semi-sweet chocolate chips

rainbow sprinkles

Melt the butter, add the marshmallows stir until they melt into the butter. Mix in the Rice Krispies until coated.

Coat your hands with cooking spray, get a handful or so of the rice crispy treat mixture and form into an oblong shape. (I might have been going for eggs because I think I made these around Easter... but they didn't form eggs exactly) Lay them out on wax paper to cool.

Melt the semi-sweet chocolate chips over a double boiler or in the microwave. (If you use the microwave - I recommend melting them in 1 minute incriments stiring before heating again.

Dip the ends of the rice crispy treats into the chocolate and while it is still hot - sprinkle on the rainbow sprinkles. If you wait too long and the chocolate isn't melted - the sprinkles won't stick very well.

Enjoy! You could make all sorts of variations of this... like for Halloween, use white chocolate and orange sprinkles... for Christmas, white chocolate and red & green sprinkles... let your imagination go wild.

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Sausage Balls

Sausage Balls
Courtesy of the Cypress Family Fellowship Recipe Party 2009

1 pound regular ground sausage
1 pound mild ground sausage
4 cups bisquick
1 pound grated cheddar cheese

Lightly brown meat - do not drain. Add bisquick and cheese to sausage - mix with hands. Form desired size balls of the mixture and place on an ungreased cookie sheat. Bake at 350 degrees for 15-25 minutes. Sausage can be replaced with venison.

When we've made these in the past at our house - we've never browned the sausage before hand - we just mix it all raw and bake until it is all done. You can probably do it either way and be just fine...Pin It Now!

Pumpkin Bars

Pumpkin Bars
Courtesy of the Cypress Family Fellowship Recipe Party 2009

4 eggs, beaten

1 1/3 cup granulated sugar

2 cups flour

1 teaspoon baking soda

2 teaspoons cinnamon

1 (3 ounce) cream cheese, softened

3/4 teaspoon vanilla extract

1 (15 ounce) can pumpkin

1 cup oil

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground ginger or nutmeg

1/4 cup butter, softened

2 cups powdered sugar

Preheat oven to 350 degrees. Beat together eggs, pumpkin, granulated sugar, and oil until well blended. Add the flour, baking powder, baking soda, salt, cinnamon, and the ground ginger or nutmeg. Mix until smooth, then spread batter in an ungreased 10x15 inch baking pan (or for fluffier version 9x13 inch pan). Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool.

For the frosting, beat together the cream cheese, butter and vanilla extract until light and fluffy. Add the powdered sugar and beat until smooth. Spread the frosting over the cake and then cut into 24 squares.

You can decorate the squares with your favorite shapped fall candy... pumpkins or even candy corn would work... use your imagination!

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