German Chocolate Cake Balls

 

 

German Chocolate Cake Balls

 

This is a really simple recipe. I used a boxed cake mix and store bought frosting, but it can be made from scratch too.

 

1 box German Chocolate Cake Mix

1 1/3 cups Water

1/2 cup Vegetable Oil

3 Eggs

1 container Coconut Pecan Frosting

1 bag Milk Chocolate Chips

Follow the directions on the box for the cake and make it as directed. I used a 13 x 9 inch sheet pan. 

Let the cake cool then crumble it into a bowl; mix in the container of frosting. Roll into balls about the size of a walnut and place them on a cookie sheet lined with wax paper.Put them into the freezer for about 20 minutes. 

 

 

While they are cooling, get a double boiler going and melt the chocolate chips. 

Then just roll the cake balls around in the chocolate and coat them evenly all over. Line them up on waxed paper and let them harden.

Sweet Potato Yeast Bread with Cream Cheese Nut Spread

I found this recipe in an issue of Taste of Home a few years back. I've always wanted to try it but baking bread isn't something you can just do on the spur of the moment. Luckily I've had problems sleeping lately so I put my insomnia to good use and made this amazing bread.

Sweet Potato Yeast Bread

2 packages (1/4 ounce each) active dry yeast

1 3/4 cups warm water (110 to 115 degrees F)

1 cup mashed sweet potatoes

(without added milk or butter)

1/2 cup plus 1 tablespoon butter,

softened, divided

1/2 cup honey

1 egg

2 teaspoons salt

3 cups whole wheat flour

  3 1/4 to 3 1/2 cups all-purpose flour

Cream Cheese Nut Spread

1 cup butter, softened

1 package (8 ounces) cream cheese, softened

1/3 cup finely chopped walnuts,toasted

In a large mixing bowl, dissolve yeast in warm water. Add sweet potatoes, 1/2 cup butter, honey, egg, salt, and whole wheat flour. Beat until smooth. Sir in enough all-purpose flour to form a soft dough.

     Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. 

     Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 9-inch x 5-inch x 3-inch loaf pans. Cover; let rise until doubled, about 25 minutes. Bake at 375 degrees F for 40-45 minutes or until golden brown (cover loosely with foil if top brown too quickly). Remove from pans to wire racks. Melt remaining butter; brush over warm bread. Cool.

In a small mixing bowl, beat butter and cream cheese until fluffy. Stir in walnuts. Serve with bread. 

Yield: 2 loaves

Broccoli Cornbread

Broccoli Cornbread

This is a recipe my mom makes every holiday. It's so flavorful and really easy to make. If you don't like it, well then there's just something wrong with you. Just kidding. This is the original recipe. I haven't yet experimented with it to make a healthier version.

1/2 large onion, chopped fine

1 8oz frozen chopped broccoli,thawed and drained

4 eggs, beaten

1 cup cheese

1 stick margarine, melted

1/2 teaspoon salt

1 package Jiffy Muffin Mix

Mix everything together except for the muffin mix, then add the muffin mix. Bake for 20 - 25 minutes at 350 degrees until it's golden brown.