Fall Salad

I rarely cook for myself when Alex is working.  All summer long salads were my go to meal for such nights, but with the cooler temps they haven't been appealing to me at all!

I came across this fall salad on pinterest the other day and am going to give it a try.  Salads are such a quick, easy, healthy option so I'm hoping that changing up the ingredients will make salads sound good again.

This one has crasins, feta, pears walnuts and bacon (which I may opt out of).  I'll probably add some grilled chicken to get a little protein.

The recommended dressing is one part balsamic vinaigrette, two parts poppy seed dressing.  I'm not going to make a mixture of these two, I think I'll just drizzle accordingly!

Southwest Potato Salad

Alex loves potato salad and all things spicy so I thought this sounded like the perf side for his birthday dinner.  It was my first time ever making potato salad and I have to say, I think it turned out pretty well.  I was serving a group of 15 and there was none left at the end of the night...but unless you are making it for a crowd I suggest at least halfing it.

Ingredients

1 1/2 cups prepared mayonnaise (I only used 1 cup because I didn't want it to be too mayonnaisey)
1/4 cup Dijon mustard
2 tablespoons fresh lime juice (I used lemon juice because I forgot to buy limes at the store)
2 tablespoons chipotle pepper puree (I used 2 TB of chipotle seasoning...use less if you don't like spicy things...it def had some kick to it)
1 large ripe tomato, seeded and diced (left it out because it seemed like a weird thing to add to potato salad)
1/4 cup chopped cilantro leaves (left it out because neither Alex or I like it)
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced (I used vidalia onion and minced it)
1/2 teaspoon cayenne (left this out since I used chipoltle seasoning and added a little smoked paprika instead)
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick

Directions
Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

Fab Find Friday

I know that my Fab Find Friday posts have typically featured products I'm dying to share with you, but if we're really being honest you know my Fab Find Friday post have not exactly happened regularly so I don't feel the need to stick to a pattern. 

This is not a new product, but it is life changing.  Seriously.

The last time the gang and I went away for a weekend getaway we cooked two packs of bacon for eight people.  This meant someone was standing over the stove for an hour or so...maybe even longer flipping bacon and making sure it stayed flat.  Never again friends, never again.

A few months ago I came across oven baked bacon on Pinterest.  After making it a few times I can say its pretty much fool proof.  Alex says he likes it even better than stove top bacon but I think that's just because its way less work and never gets burnt.  Nina C. was the first person I know to try it out and from her first attempt I feel the need to warn you...LINE YOUR PAN BEFORE YOU BAKE.  Just do it, trust me...it makes clean up 1,000 times easier.

Other than that, all you have to do is lay your bacon out on a cooking sheet and bake at 350 for 20 - 25 minutes.  I've read you can also do it at 400 for 15 minutes but that the fat doesn't cook off as much when you do it that way.

You get crispy bacon with practically no effort. Every time.

I'm thinking about trying something like this next time...bacon on a cooling rack over the baking sheet so that the bacon doesn't just sit in the grease while its cooking...I'll let you know how it goes!

Pinterest Picks - Food

Its been a while since I did one of these post...I had so much to share with you that I'm breaking it up a bit...let me know if you want links/recipes for any of these, I'm feeling to lazy to include them right now!

mini wedge salads

asian pork tenderloin

key lime cupcakes

strawberries pureed and then made into ice cubes for lemonade

Oatmeal cookies with peanut butter filling.

Bacon and Cheese Bread Pudding

Pretty sure this recipe was titled to make a breakfast casserole sound fancy...but I still want to try it out.  Who wants to have breakfast at my house this weekend?

Bacon and Cheese Bread Pudding


1 large loaf of crusty white bread
12 oz. slab bacon

4 T. butter (no way around this one that I can think of)

1 lrg. garlic clove

1 c. coarsely diced onion

6 extra large eggs

3 1/2 c. heavy cream (I'll prob use milk...remember that whole healthy eating resolution)

3 c. grated sharp white Cheddar (and I'll used reduced fat cheese for this one)

2 t. salt

1 t. pepper

1/2 c. chopped fresh parsley



1. Preheat the oven to 350F.

2. Cut the bread into cubes and place cubes in a single layer on a large baking sheet. Bake for 5 minutes, until just barely toasted. Remove the bread crumbs from the oven and set aside.

3. Cook the bacon in a skillet over medium heat until very crispy. Remove the bacon to a paper towel-lined plate and set aside.

4. Reserve 2 tablespoons of the bacon fat and discard the rest. Add the butter to the bacon fat in the skillet and saute the garlic and onions for 10 minutes, or until lightly browned. Set aside to cool.

5. Whisk the eggs and cream in a large mixing bowl. Add the bread crumbs, bacon, garlic and onions and 2 cups of the Cheddar cheese. Whisk in the salt, pepper, and parsley.

6. Butter a 9x12 baking dish. Pour the mixture into the dish and sprinkle with the remaining cup of Cheddar. Bake for 45 minutes or until firm and golden

Cajun Chicken Pasta

I've been experimenting with Pinterest recipes.  Here's the thing...I'm used to Pioneer Woman recipes and Peanut Butter Runner recipes that are perfect as is.  Pinterest recipes I've discovered are not so much.  They usually require adding one ingredient, removing another, adjusting quantities.  This one was particularly jacked up, but I managed to salvage it and it turned out quite tasty.

Cajun Chicken Pasta

3 chicken breasts (I substituted for 1 lb of shrimp)
8 ounces pasta, cooked al dente (called for linguine, I used penne)
4 teaspoons Cajun seasoning (I used Tony Chachere's...note, the hot is HOT...only use 3 tsps of it)
1/4 cup onion chopped
1 tablespoon of EVOO
1cup heavy whipping cream (I used half and half)
4 tablespoons chopped sun-dried tomatoes
1/2 teaspoon salt
1/2 teaspoon dried basil (fresh would have been good if i had it)
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder (I used a giant clove of fresh garlic minced)
1/2 cup grated Parmesan cheese

Directions
1. Place shrimp and Cajun seasoning, salt and pepper, basil, garlic and sun dried tomatoes in a bowl and toss to coat.

2. In a large skillet over medium heat, saute onions.

3. Reduce heat add cream. Add shrimp and spice mix and heat through.  I had to add a bit of flour to the sauce to thicken it up.

4. Pour over hot pasta and sprinkle with Parmesan cheese.

A VERY Tasty Chili Recipe

I can follow just about any recipe, but last night I decided to get a little creative...since you can't really screw up chili.  I looked at The Peanut Butter Runner "Dad's Chili" recipe and the Pioneer Woman "Chili Frito Pie" recipe and took a little from both...and I must say it turned out pretty well so I'm sharing the recipe.  I also made Jiffy cornbread from the box but added a cup of shredded cheddar cheese and 4 table spoons of diced jalapenos and it was mighty tasty!

3 cloves garlic minced
1 large onion
1 1/2 lbs lean ground beef
1 can (12 To 14 Ounce) Tomato Sauce
1 can (10 Ounce) Ro-tel (diced Tomatoes And Chilies)
1/2 cup Warm Water
2 - 4 tbsp chili powder (to taste...I used 2.5)
1 tsp salt
1 tbsp cumin
1 teaspoon Ground Oregano
16 oz kidney beans Drained And Rinsed
16 oz Pinto beans Drained And Rinsed

1. Brown meat and onions. Drain well and wipe out pan.
2. Add all ingredients and simmer, covered, for 1 hour.
3. Serve with your choice of chili condiments I like hot sauce, sour cream, cheddar cheese and oyster crackers.

Pumpkin Bread Pudding

Y'all know how much I love fall flavors and bread pudding so this sounds like a perfect combo to me...I'll make it for whoever invites me over to dinner first!

Pumpkin Bread Pudding

1 1/2 cups whole milk (Or 1 cup heavy cream plus 1/2 cup whole milk)
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs plus 1 yolk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
2 tablespoons bourbon (optional)
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted

1. Preheat oven to 350°F with rack in middle.
2. Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon, if using, in a bowl.
3. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

Mason Jar Chili

What's not to love about this?  Mason jar? Check.  The perfect fall combo?  Check.

Basically all you do is make chili and spoon it in a mason jar.  Then mix up some cornbread and spoon it on top of the chili. 

Create as many servings as you need and place mason jars on a cookie sheet so its easy to get the jars in and out of the oven.

Bake for 25 minutes or until cornbread is golden!

Breakfast In Bed?

After seeing this pic I'm totally craving this breakfast...chorizzo, eggs and avocado = yummy!

Peach Bread Pudding

I whipped this up for Andrew's going away dinner.  Susan said "It was the best dessert she's ever had...even at a fine dining establishment."  Who know how many glasses of wine she'd had when she said that, but I must admit, it was pretty tasty.  Here's the recipe!

Ingredients:
3 whole Eggs
3 Tablespoons Butter, Melted
2 Tablespoons Vanilla
2-½ cups Half-and-Half, Or Milk
2 cups Sugar
2 cups Fresh Peaches, Pitted And Diced
1 pound Sourdough Bread, 1" Cubed
½ cups Pecans, Chopped (optional)

½ cups Butter
1 cup Sugar
1 teaspoon Vanilla
1 whole Egg
3 Tablespoons Rum, Or To Taste

Directions:
1. Preheat oven to 325 degrees F.
2. In a large bowl beat 3 eggs, add 3 tablespoons melted butter, 2 tablespoons vanilla, and 2 1/2 cups half and half.
3. Add 2 cups sugar slowly, stirring until it is dissolved.
4. Add peaches and bread, mixing well. Allow mixture to soak into bread 30 minutes.
5. Spread a bit of butter in a 9 X 13 X 2-inch pan or dish.
6. Pour in the bread mixture, and sprinkle on pecans if using.
7. Bake uncovered 50 to 60 minutes, or until knife inserted in center comes out clean.
8. For rum sauce: Cream 1/2 cup butter with 1 cup sugar. Add 1 teaspoon vanilla. Stir in 1 egg, then add rum. Stir over low heat for about 5 minutes. Serve warm over individual servings of pudding.

The recipe came from Tasty Kitchen...such a good source for recipes!

Alex's Birthday Meal

It was Alex's birthday yesterday, but since we had trivia I didn't quite have time to make a gourmet meal for us to enjoy...so instead he got a rotisserie chicken and store bought peanut butter pie.

I am planning to cook up a big delicious meal for him tomorrow and here's what is on the menu:

 

Appetizer: A cheese plate with cheddar cheese, crackers, and olives (I know in the pic they're grapes, but just bear with me).  Apparently this was a staple at the Hutcheson house during the summer time so hopefully this will make Alex feel just like he's celebrating on Hutch Hill Lane.

Salad: Spring mix, tomatoes, peppers, feta, pine nuts and this delish Italian dressing I just discovered...I forget the name but it made by the same company that makes champagne dressing.

Main Course: Smoked brisket.  I don't actually own a smoker so I'm cheating a little bit...but I've had this recipe before and it's so good and so easy!

"Smoked" Brisket

• Bottle of liquid smoke
• Bottle of Worcestershire sauce
• Garlic salt
• Onion salt
• Celery salt

Directions:

1. Salt meat with more of each seasoning that you think you should.

2. Marinate over night in liquid smoke and Worcestershire sauce.

3. Cook for 8 hours at 250 degrees

4. Remove from oven and let cool, then slice against the grain.  Serve with warmed up marinade as a sauce.

Vegetable:  About a month ago we got some home grown squash from Alex's dad's garden but didn't get a chance to eat them so I cut them up and froze them.  Alex says his fav way to have squash is fried so I looked up a recipe.  This one is Paula Deen's so I think it will be pretty legit!

Fried Squash:

• Vegetable oil, for frying 
• 1/2 cup whole buttermilk
• 3 large eggs
• 4 medium yellow squash, cut into 1/4-inch thick slices
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 3 tablespoons Cajun or Creole seasoning
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Freshly ground black pepper

Directions:

1. In a large Dutch oven, pour the oil to a depth of 2 inches; heat to 365 degrees F.

2. In a large bowl, whisk together the buttermilk and eggs until smooth. Add the squash, tossing gently to coat; let stand for 30 minutes. Drain the squash, discarding the buttermilk mixture.

3. In a shallow dish, combine the cornmeal, flour, Cajun or Creole seasoning, baking powder, salt, and pepper, to taste. Dredge the squash in the mixture to coat.

4. Fry the squash, in batches, until golden brown, 2 to 3 minutes. Drain on paper towels. Garnish with parsley, if desired. Serve immediately.

Dessert:  Alex requested cheese cake, but that sounded a little intimidating to me so I thought this might be a good cold dessert alternative...got it off a blog but I forget which one.

Cookies and Cream Cheesecake Bars

• 1 pound Oreo Cookies
• 4 Tablespoons Unsalted Butter, melted
• 24 ounces, weight Cream Cheese, At Room Temperature
• ¾ cups Granulated Sugar
• ¾ cups Sour Cream At Room Temperature
• 1 teaspoon Vanilla Extract
• ½ teaspoons Salt
• 3 whole Large Eggs, At Room Temperature

1. Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).
2. Place 28 Oreos in a food processor and process until finely ground.
3. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened.
4. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom.
5. Bake for 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling.
6. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.
7. In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes.
8. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined.
9. Stir in chopped Oreos with the same spatula.
10. Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan.
11. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight.)
12. To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef’s knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.

That's it...I'll let you know how it all turns out, but I think its a pretty perf meal for a burly man like Alex!

Yummmmmm.

I want to make this for my BFFs sometime soon...its from Pioneer Woman so I know it will be just as delish and easy to make as it sounds!

Spicy Gouda Pasta Salad

1 pound Penne Pasta
½ cups Mayonnaise
¼ cups Whole Milk
4 Tablespoons White Vinegar
1-½ teaspoon Adobo Sauce From Chipotle Peppers (or One Minced Chipotle Pepper)
½ teaspoons Salt
Ground Black Pepper To Taste
10 ounces, weight Grape Tomatoes, Halved Lengthwise
½ pounds Smoked Gouda Cheese, Cut Into Small Cubes
24 whole Basil Leaves

1. Cook pasta until done. Drain and rinse in cold water until no longer hot. Set aside.

2. Mix mayonnaise, milk, vinegar, salt, pepper, and adobo in a small bowl.

3. In a large bowl, stir together pasta, dressing, halved tomatoes, and cubed Gouda. Taste for seasonings, adding more salt and pepper if needed, and even an extra teaspoons or two of vinegar if necessary. Stir in basil at the end. Refrigerate for a couple of hours before serving.

Fun Lunch Idea

Isn't this a fun idea?  You could add some chicken too to make it a little heartier.  I must admit I have no idea where this came from...I saved it for myself before I even had the idea to share it with you, but the blog post I saw it on had a whole mason jar picnic lunch complete with salad, bread, sessert and SANGRIA...yummm.

A Southern Girl's Lemonaide

I saw this recipe and immediately thought of two of my gin loving BFFs.

Hardee you should be happy that not only is this post dedicated you to (and also to yo mama) but also that I'm getting a post up this early...its a good sign as to what's to come for the rest of the day!

This drink is called "A Southern Girl’s Lemonaide" and is one of the signature drinks at the W Hotel in Atlanta:


Combine 1½ oz. gin, ¾ oz. Grand Marnier, ¾ oz. fresh lemon juice, ¾ oz. honey, 4 muddled cucumber slices, and 4-6 muddled mint leaves in a shaker.

Shake and loosely strain over crushed ice.

Top with soda and garnish with a mint leaf and cucumber slice.

Bottoms up and enjoy!

Yummmmm...

I made these greek chicken burgers for the boys at the Slam House last night and they raved about them.  They were so tasty and so easy...plus healthy AND they don't require a grill.  The recipe came from Bakin and Eggs...everytime I make one of her recipes its always a big hit!

Here is the recipe:

FOR THE BURGERS
1 pound ground chicken
1 egg, slightly beaten
1 cup baby spinach, chopped
1/4 cup sundried tomatoes, chopped
1/4 cup kalamata olives, chopped
1/2 cup feta cheese, crumbled
1/2 teaspoon dried parsley (or 1 -2 tablespoons fresh)
1/2 teaspoon dried oregano (or 1 tablespoon fresh)
1 teaspoon kosher salt (I used Cavender's seasoning instead)
A few cranks of freshly ground pepper

 

1. Whisk together ingredients for the sauce. Set aside.
2. In a large bowl, combine all of the burger ingredients and mix together (it’s easiest to use your hands here). Form into four patties. The mixture will feel pretty wet and like it’s going to fall apart but it will firm as it cooks.
3. Heat a large non-stick skillet over medium-high heat. Add a little oil and burgers. Cook about 6-8 minutes per side or until internal temperature reads at least 160 degrees in the thickest part of the burger.
4. Serve on toasted, buttered buns with lettuce and tomato. Top with extra feta if desired.  I also served them with sweet potato fries...but I got the chipolte flavored ones...I've only ever seen them at Publix, but they are so worth an extra trip to Publix. Trust.

A Pasta Salad That Actually IS a Salad.

Can't wait to try this!

For the dressing:

1/4 cup sun-dried tomatoes (bought in dried form, not in oil)
3 tablespoons walnuts
1/2 teaspoon fennel seeds
2 tablespoons chopped shallot
3/4 cup water
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
a few pinches fresh ground black pepper
1/2 teaspoon dried marjoram

Place sun-dried tomatoes in bowl of hot water for 15 minutes to rehydrate. When they are soft, drain and set aside.

Toast the walnuts in a heavy bottomed pan for about 7 minutes over medium heat. Transfer walnuts into a food processor with the fennel seeds until finely chopped. Add the rest of the ingredients, except for the marjoram and puree until relatively smooth. Add the marjoram and pulse a few times to combine. Keep the dressing in a tightly sealed container in the fridge for up to 5 days.

For the pasta salad:
8 oz. fusilli pasta
1 15 oz. can cannellini beans, drained & rinsed
4 cups arugula
1 small red onion, chopped
1/2 cup roasted red pepper, chopped
Freshly ground pepper
1/2 cup toasted walnuts
1 recipe sun-dried tomato walnut dressing

Cook the pasta al dente in salted water according the package directions. Drain pasta in a colander and rinse with cold water. Place in the fridge to cool completely. Once pasta has cooled, toss all the ingredients together in a large mixing bowl. Keep chilled until ready to eat.

Hoagies and Grinders, Hoagies and Grinders, MEATBALL SANDWICH

Smitten Kitchen is a fab food website...if you don't beleive me, just ask Gwenyth Paltrow, she's the one who told me about it...for real.

The other day they featured a meatball sandwich and I think it sounds delish so I'm sharing it with you too!

Meatball Subs with Caramelized Onions and Gruyère

(Meatball recipe adapted generously from Ina Garten)

Yields about 24 to 28 2-inch meatballs or one colossal meatball sub. I’d estimate two meatballs per person, perhaps less if you’re putting out a lot of other food.

How much bread will you need? If you make 2-inch meatballs, as I suggest below, estimate 2 inches of length in your roll for each meatball, so you’ll want 48 inches of sandwich roll altogether. The “Italian seeded demi-baguette” (as Fresh Direct called it) I show above is 9 inches but tapers at the ends, so it fit 4 meatballs. I would have needed 8 of them for the whole batch of meatballs, and also a swarm of hungry folks.

Meatballs
The baguettes or seeded sandwich rolls you’ll use for your sandwiches (see Note above for how to estimate)
2 pound ground meat of your choice (I used pork but have in the past used beef, veal, chicken, turkey or a blend thereof)
2 tablespoons chopped parsley
1/3 cup finely grated Parmesan or Romano cheese
3/4 teaspoon salt
Pinch of red pepper flakes
2 small garlic cloves, minced
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
1 large egg
Olive oil
4 cups prepared tomato sauce (plus extra if you like a lot of extra sauce)

Caramelized onions
2 large yellow onions, thinly sliced
1 tablespoon butter
1 tablespoon olive oil
Salt

2 cups coarsely shredded Gruyère

Assembly
Make the meatballs: Split your rolls almost the whole way through, leaving one side attached. Scoop out some of the roll to create a channel for the meatballs to rest in. Grind the bread you pulled out in a food processor or tear it into minuscule bits. You will need 1 1/3 cups or 2 3/4 ounces of fresh breadcrumbs for the meatballs. If you’re not making subs, you can get this same amount of breadcrumbs from 2 to 3 sandwich bread slices. Set rolls aside until later.

Place the fresh breadcrumbs in a large bowl with 3/4 cup warm water and all of the meatball ingredients except for the olive oil and tomato sauce. Combine with a fork, breaking up clumps of meat until the ingredients are evenly distributed. Form mixture into 2-inch meatballs are arrange on a tray. I find wet hands make it easier to form meatballs without them sticking too much.

Heat a generous slick of oil (few tablespoons) in a large saute pan with a lid. Brown meatballs in batches, being careful not to crowd the pan or nudge them before they are nicely browned or they will stick and you’ll leave delicious meatball bits in the pan. These meatballs are soft, so use a gentle hand. Transfer meatballs to a paper towel-lined tray and continue until they are all browned.

Discard the oil and heat your tomato sauce in the pan. Add the meatballs, cover the pan and simmer them on the lowest heat possible for 25 to 30 minutes, until the meatballs are cooked through.

Caramelize onions: While the meatballs are simmering, you can cook the onions. Heat the olive oil and butter in a heavy large skillet over medium-low heat. Add onion, sprinkle with salt and a little pepper and cook until they’re tender, sweet, and a deep golden brown, stirring occasionally. This takes me about 30 minutes.

Assemble subs: Arrange meatballs with sauce in the hollowed-out roll(s). Drape caramelized onions over the top and sprinkle with shredded cheese. Place subs under a broiler or in an oven at top heat to melt the cheese.

I Heart It

I'm blogging up a storm!!!

Now normally I'm not a huge fan of Valentine's day, but I'm pretty impressed by this cake.

Go here for the recipe and instructions on how to make it.

These Are Kind of Amazing...

Hands down my new favorite dessert!  They are great to take to parties and showers...or for sitting at home. 

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)

Paula Deen'sFavorite Combinations:
- Red Velvet Cake/Cream Cheese Frosting  - White Chocolate Coating
- Strawberry Cake/Strawberries and Cream Frosting - Chocolate Coating
- White Cake/Mint Chocolate Chip Frosting - Chocolate Coating
- Caramel Cake/Chocolate Mocha Frosting - Chocolate Coating
- White Cake/Wild Cherry Vanilla Frosting - Dark Chocolate Coating
- French Vanilla Cake/White Chocolate Almond Frosting - Chocolate Coating
- Dark Chocolate Cake/Cream Cheese Frosting - White Chocolate Coating
- Spice Cake/Cream Cheese Frosting - White Chocolate Coating
- Lemon Cake/Lemon Frosting - White Chocolate Coating
- Confetti Cake/Vanilla Frosting - White Chocolate Coating

Kenworthy's Favorite Fall Combination
- Gingerbread Cake/Cream Cheese Frosting - White Chocolate Coating

Steps
1. 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.

2. 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.

3. 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.

NOTE: If the balls fall off the toothpick into the chocolate, they are not firm enough to work with and you'll need to place them back in the freezer for additional time

4. 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.