Wednesday, October 28, 2009

Cake Balls

1 (18 ounce) box cake mix, any flavor (I used Golden Yellow)
3 eggs (varies, needed to make your cake. Check the back of the cake mix box)
1 1/3 cups water (varies, needed to make your cake. Check the back of the cake mix box)
3 tablespoons butter or margarine (varies, needed to make your cake. Check the back of the cake mix box)
1 (12 ounce) can frosting, whipped (my friend uses cream cheese, I used butter cream. Feel free to try your favorite kind!!)
4 (8 ounce) containers dipping chocolate, I'm not sure the size of the container, standard container of microwavable dipping chocolate
1 ounce candy sprinkles
1Bake the cake as directed. Let the cake cool for 5-10 minutes. While still warm, break the cake into pieces in a large mixing bowl. Add the can of frosting and stir until mixed. The cake pieces will break up into much smaller pieces. (The mixture will be a bit of a mess and very gooey!).
2Roll the cake/frosting mixture into little balls (1" in diameter). Place them equally spaced on a parchment lined baking sheet. Freeze for about an hour.
3Melt your dipping chocolate in the microwave (or if you prefer to use a double boiler, feel free). Dip 1-2 cake balls in the chocolate and place back on the baking sheet. Immediately decorate with toppings. The cold cake/frosting mixture will harden the chocolate rather quickly so you can really only do 1-2 at a time.
4You may either keep in a sealed container or back in the freezer! This recipe should make anywhere from 20-30 balls.
5Feel free to change up flavors of frosting, cake mix, or toppings for all different sorts of little desserts!

I put mine on a stick, that way it is easier to dip and freeze

Chicken Puffs

2 pkg refrigerator crescent rolls
2 C crushed Ritz crackers
2 ½ C cubed cooked chicken
1/4 C onion, diced
½ C celery
4 oz cream cheese
4 oz sour cream
dash of garlic powder
dash of salt and pepper
Open the crescent roll packages. Unroll dough and press 2 triangles of crescent rolls into a square. Continue with the rest of the dough.

Fold and pinch edges together. Roll each chicken puff in the Ritz crackers. Place on a greased cookie sheet. Set the cookie sheet in the freezer for 1 hour and then drop all the chicken puffs into a zip top bag. Take out as needed.
To serve: Place frozen chicken puffs on a greased cookie sheet and bake at 350 for 20-30 minutes or until golden brown

Thursday, October 1, 2009

Rice and Chicken Casserole

1 cup uncooked white rice
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/2 (10.75 ounce) cans milk
1 (4 pound) chicken, cut into pieces


Preheat oven to 250 degrees F (120 degrees C).
Combine the rice, mushroom soup, dry onion soup mix and milk. Mix together. Place rice mixture in a 9x13 inch baking dish. Place chicken pieces on top of rice mixture and bake, uncovered, in the preheated oven for 3 hours or until rice is tender (turn chicken once).