Christmas Eve & Day with the FAMILY

Ashley's Graduation Day

Cookie Day with the Family Gals;)

CHOCOLATE CAKE BALLS

Chocolate Cake Balls

A trendy sweet!

Serves: 36
Cook Time: 20 Minutes

Ingredients

1 (18.25 ounce) package cake mix

1 (16 ounce) container prepared cake frosting

6 ounces of chocolate flavored confectioners coating disks or bar (available in white chocolate, dark or milk)

Food Coloring (optional)

Favorite Combinations:

Red Velvet Cake/Cream Cheese Frosting and dipped in white chocolate coating

Strawberry Supreme Cake/Strawberries and Cream Frosting - Dipped in Chocolate Coating

White Cake/Mint Chocolate Chip Frosting - Dipped in Chocolate Coating

Caramel Cake/Chocolate Mocha Frosting - Dipped in Chocolate Coating

White Cake/Wild Cherry Vanilla Frosting - Dipped in Dark Chocolate Coating

Dark Chocolate Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating

Spice Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating

Lemon Cake/Lemon Frosting - Dipped in White Chocolate Coating

Confetti Cake/Vanilla Frosting - Dipped in White Chocolate Coating

Cherry Cake/ Cherry Frosting Dipped in Milk Chocolate

German Choc. Cake. German Choc. Frosting Dipped in Milk or Dark Chocolate!

Steps

Prepare the cake mix according to the directions on the box. When cake is finished baking allow to cool for 30 minutes. Crumble the cake into a large bowl using a stand mixer or a hand mixer. Add the frosting and mix until well combined. Place the bowl in the refrigerator for at least 3 hours or overnight. I placed mine in the freezer for up to a week before I dipped. Easier to dip if frozen.

Line a baking tray with wax paper. Use a melon baller as a scooper to form balls with the cake mixture. Place on wax paper. Once you have used all of the cake mixture, place the baking tray in the freezer for 1 hour. Melt the chocolate in a glass bowl of the microwave, stirring every 5-10 seconds until smooth. At this point you can add a bit of food coloring if you are using white chocolate.

Remove the balls from the freezer. Using one toothpick, pick up the balls one at a time and dip in the chocolate. Use a second toothpick to slide the ball off the first toothpick onto the wax paper lined baking tray.

Once you have covered all the balls in chocolate coating place the tray in the refrigerator until the chocolate coating is set. At this point you can drizzle other chocolate on the balls for decoration.

Serve with a cold glass of milk!

Happy Baking!

Liz Coffey

It's Official!

Ashley will be graduating from Arizona State University on Friday December 18th with a degree in Nonprofit Management. Then on January 7th she is off to Florida for her internship. We are so proud of her for her hard work and willingness to achieve one of her dreams.

Way to go Ashley!

Ashley "LOVES" ASU!

Christmas Idea House 2009

Thank you to all that supported Desert Clubs

Christmas Idea House 2009~

Frog's Eye Salad

Frog's Eye Salad

1/2 cup granulated sugar

1 tablespoon all-purpose flour

1/4 teaspoon salt

1 (8-ounce) can crushed pineapple, undrained

1 (20-ounce) can pineapple chunks in its own juice, undrained

2 (11-ounce) cans mandarin orange segments, drained

1 large egg, beaten

2 teaspoons lemon juice

1 1/3 cups (8 ounces) Acine di Pepe Pasta, uncooked

3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided

3 cups miniature marshmallows

1/2 cup flaked coconut

Maraschino cherries (optional)

1. In medium saucepan, stir together sugar, flour and salt.
2. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
3. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
4. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
5. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.
6. Top with remaining whipped topping; garnish with cherries, if desired.

Makes 12 servings.

PEPPERMINT HOT CHOCOLATE

PEPPERMINT HOT CHOCOLATE

Ingredients (Makes 6 servings):

• 6 cups of Hot Water
• 1 1/2 cups Hot Cocoa Mix
• 2 teaspoons Non-Dairy Creamer
• 3 Tablespoons crushed Peppermint (I like to crush the candy canes)
• Marshmallows (optional)

Heat water and add mixture. I use milk for a creamy drink.

Happy Holidays!