Red Velvet Cake Balls

Our daughter Emily had these at a shower recently and said they were amazing. Any flavor cake mix will work. Placing them on a pop cycle stick and putting them in a bowl with floral  marbles or a pot with sand in them to display is really cute. Ever wonder what those ball things at Starbucks are? Well, here you go!

Red Velvet Cake Ball

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Want to see how good they look in white chocolate?

Strawberry Whipped Cream Cake

Take an angel food cake, slice it in half to make two layers. Place a layer of strawberries or raspberries on top of the bottom layer set aside. Whip 2 cups of real whipping cream, fold in one small jar of raspberry strawberry or raspberry seedless jam into the whipped cream and frost the bottom layer then top with the upper half. Load it on and garnish with fresh berries and springs of mint. Refrigerate. Cool and yummy and can be done with any berries.

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Chocolate Carrot Cake? Yep!!

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• 12-16 Servings
• Prep: 35 min. Bake: 25 min. + cooling

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1/2 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 eggs
• 1-1/4 cups canola oil
• 3 cups finely shredded carrots
• 
  FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 3-3/4 cups confectioners' sugar
• 1/4 cup baking cocoa
• 3 teaspoons vanilla extract
• 1/4 cup chopped walnuts
• 1/4 cup semisweet chocolate chips

Directions

Mix dry ingredients set aside. Blend eggs sugar, carrots and vanilla and add chips. Fold into dry ingredients mixing well. Divide in half pour into 9 inch round greased & floured pans and bake.

Nutrition Facts: 1 serving (1 piece) equals 578 calories, 31 g fat (10 g saturated fat), 84 mg cholesterol, 276 mg sodium, 72 g carbohydrate, 2 g fiber, 6 g protein

The Wonders of Coconut Milk

Coconut milk is a very nutrient-dense food containing calcium, Omega 3 fats,
fiber and protein. It is a sweet and luxurious treat that you can add to 
smoothies, or just take alone as a nutritional supplement.

Try cooking with coconut milk, because the chemical composition of the oils
 in the milk don't change;it doesn't lose its nutritional benefits like some oils.

Calories

1. One tbsp. of coconut milk contains about 120 calories, so consume it in small amounts. About a tablespoon of coconut milk per day is all you need to enjoy the health benefits from the Omega 3 fats. These healthy fats are needed by the body to maintain good health.

Fat

2. Coconut milk is a good source of fat for the body. Coconut oil contains several different types of fat, such as saturated fat, polyunsaturated fat, Omega 3 fats, Omega 6 fats and monounsaturated fat. Your body actually needs a certain amount of healthy fat for your heart, brain and health. Omega 3 fatty acids also reduce inflammation, as well as lubricate your cells and joints.

Sugars

3. Coconut milk is very sweet, yet it contains a small amount of sugars such as glucose and fructose. The body does need a small amount of sugar to use as energy. Coconut milk is very dense, so even though it is rich, it only contains about 1 to 2 percent sugar. This is why the milk has a thick, sweet taste.

Calcium

4. Coconut milk also contains a good amount of calcium. One cup of coconut milk contains about 200 IU of calcium. Your body needs calcium for healthy teeth and bones, as well as your immune system. Coconut milk also contains trace minerals such as sodium, potassium, iron, phosphorus and copper.

Protein

5. Coconut milk contains very small levels of protein. The type of protein found in coconut milk are alanine, cystine, arginine and serene. These are easily digestible, simple proteins. Your body uses protein to maintain and build new cells. Your hair, nails and skin are made up mostly of protein.

FACTS ABOUT COCONUT MILK:

1. Coconut milk comes from coconuts, but it's not the liquid found inside the coconut. That's the coconut water.
2. On the tree, young coconuts are green, often the size and shape of bowling balls. At this stage, the liquid inside is sweet, and the flesh (meat) is gelatinous, the consistency of pudding. When the coconut matures to the "hairy brown rock-hard stage," the meat inside also solidifies, and the coconut water turns bitter. Coconut milk is made by grating the solidified coconut meat, then squeezing it to extract the liquid.
3. In the can, the solids separate; the thick cream floats to the top, and can be scooped off for recipes that call for coconutcream. (Actual coconut cream is made by steeping coconut meat in milk. Honestly, could this be more confusing?) The thinner milk remains at the bottom. Shaking the can redistributes the creamy bits.
4. It's easy to make your own coconut milk: crack open and peel a ripe (hairy brown) coconut; grate the white flesh; place in a heat-proof bowl and cover with hot simmered (not boiling) water; allow it to soak for 30 minutes or until cooled. Line a colander with cheesecloth, and pour the soaked coconut into it. Lift and twist the cheesecloth to squeeze out the coconut milk. Refrigerate until ready to use.
5. Most of the time, you'll find coconut milk in 14-ounce cans, but Chaokoh brand Thai coconut milk comes in 5.6-ounce mini cans, the perfect amount for a curry for two.
6. While it contains no cholesterol, it contains 552 calories per cup, of which a whopping 88% is saturated fat. But the fat contains a high percentage of lauric acid, which is found in breast milk, and may promote brain development and bone health.
7. Store cans in the cupboard for up to a year; once opened, keep coconut milk in the refrigerator for 1-2 days.
8. You'll need coconut milk in your pantry, to make coconut split pea soup, basil chicken in coconut curry sauce, Goan coconut-milk pilaf, coconut macaroon pancakes, dum aloo -- andchocolate coconut milk ice cream with coconut milk cupcakesfor dessert.

Coconut milk (Recipe: chicken satay)

2 1/2 lb. boneless chicken breasts

Marinade:

6 cloves garlic, chopped
4 tsp. coriander
4 tsp. light brown sugar
1 tbsp. black pepper
2 tsp. salt
1/2 c. shoyu
4 tsp. ginger, chopped
2 tbsp. lime juice
6 tbsp. oil
1/4 c. fresh coriander, chopped (for garnish)

Mix marinade ingredients. Cut chicken into 1 1/2-2 inch cubes. Add to mixture and marinate at least two hours.

Chicken Satay:

Thread chicken pieces onto one end of satay sticks. Broil or much better, barbecue, baste with marinade. Serve with peanut sauce for dipping.

Peanut Sauce:

1 c. chunky peanut butter
1-2 tsp. hot chili sauce
2 cloves garlic, crushed
3 tbsp. honey
1 tsp. cayenne pepper
1/4 c. lime juice
1/4 c. shoyu
1/2 c. peanut oil

Mix ingredients together. Should have a sweet/hot peanut flavor. Taste and adjust ingredients accordingly.

5 Minute Chocolate Mug Cake

5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake...

Turkey Left Overs?

Greetings Everyone! I know you are wondering what to do with your left over turkey, right? TURKEY POT PIE

6 tablespoons butter 6 tablespoons flour 2 cups turkey or chicken broth 1 cup milk or heavy cream salt, to taste 2 cloves garlic, pressed 1/2 teaspoon black pepper 4 cups cubed cooked turkey or chicken 1 lb. frozen peas, carrots and onion mixture 2 Pillsbury pie crusts or 9" home-made Preheat oven to 425°F.In a medium saucepan, melt butter over medium-low heat with the pressed garlic cloves. Whisk in the flour and cook for several minutes, stirring occasionally. Gradually stir in the broth until absorbed. Add the milk or cream slowly, stirring constantly so that lumps don't form. Season with salt and pepper. Cook, uncovered, over low heat (low simmer) until the sauce has thickened, stirring occasionally. Allow to cool for at least 30 minutes (may be made a day ahead). Thaw the frozen peas, carrots and onions for 15 minutes. (Note: If you're unable to find peas, carrots and onion combination, use 12 oz peas and carrots with 1 whole fresh onion, chopped). Lightly butter or spray with non-stick spray a deep dish pie pan or shallow casserole. Line the bottom of the pie plate or dish with one of the pie crusts. Add cooked cubed turkey and the vegetables. Pour in the gravy mixture. Cover with the upper pie crust and flute or crimp the edges, if desired. Bake for about 40 minutes or until golden brown.