Football Cakepops

I made these for a Super Bowl party I went to. They turned out very cute!


1 box chocolate cake mix (plus ingredients on box)
1 container cream cheese frosting
2 bags dark chocolate melts
few T vegetable oil
1 bag white chocolate melts
lollipop sticks

Start this one or two days before you need them. I make the cake and roll the balls a day or two ahead of time. Store them in refrigerator.

Bake cake in sheet pan according to directions. Once baked and cooled, crumble cake up very finely with hands in a big bowl. Stir in 3/4 container cream cheese frosting until all is well incorporated. Using hands, roll balls into football shapes.

Next day, melt dark chocolate in microwave for about 30 second intervals. Stirring in between. Stir in 1 T oil until it is smooth and sipping consistency. Pour into a narrow cup or container so you can dip cake pops in one motion without having to swirl around to coat. Once ready, dip a lollipop stick about an inch into chocolate then stick a football on it. This will keep the cake pop from sliding down stick. Then dip whole cake pop in cup with melted chocolate. Raise up then spin cake pop slowly around so that excess chocolate can drip off. Stick cake pop in Styrofoam so chocolate can harden. Once all cake pops are complete, pipe on melted white chocolate using a very small tip for the stitches on football. Arrange in a basket or a creative display.

Try not to let cake pops become too warm. If you need to, keep sticking cake pops into freezer or fridge to harden up a bit or work in small batches at a time.

Chocolate Cupcake topped with Peanut Butter Frosting dipped in Chocolate Ganache

This is a better chocolate peanut butter cupcake.

1 box triple fudge cake mix box (plus ingredients to make)
1 stick softened butter
1 c. creamy peanut butter
1 1/4 c. confectioners sugar
4 oz. bittersweet chocolate squares
half and half (about 4 tablespoons)
6 Resse's Cups, chopped (for garnish)

Make cupcakes according to box directions. Fill liners up about 2/3 full then bake at 350 degrees for about 15 minutes or until a toothpick comes out clean. Cool on wire racks.

Frosting: With an electric mixer, cream together butter and peanut butter. Add in a little confectioners sugar at a time. Using a Wilton 230 tip, pipe some frosting in the middle of the cupcake. Then using another type of circular tip, pipe frosting on top of cupcake. Put cupcakes in freezer about 5-10 minutes so frosting can harden a bit before dipping it into the ganache.

Ganache: Make a double broiler using a sauce pan filled with an inch or two of water and a glass bowl then fits a little into the saucepan. Cut up the chocolate squares into little pieces so it will melt faster. Boil water, then put chocolate into bowl on top. Let it start to melt and add in a little half and half at a time until it is melted to desired dipping consistency.

Dip cupcakes into ganache so that most of frosting is covered. Leave a little showing. Sprinkle on chopped Reese's cup right after dipping.

Cookies 'n Cream Cupcakes

Don't hate because I use box cake mixes!! I've tried several from scratch recipes and they never turn out as good as the box. If you have a no-fail, awesome recipe- shoot it my way. As for now, I use boxed cake mixes. :) The frosting is what makes a cupcake anyway and those are always made from scratch!

1 box devil's food cake mix (plus ingredients to make it)
8 oz. softened cream cheese
1 stick softened butter
1 tsp vanilla
1/8 tsp salt
4 c. confectioners sugar
a few T half and half or milk
1 bag Oreo cookies (24 plus 12 more for frosting)
1 bag mini Oreo cookies (for garnishing)

Mix cupcake batter according to box. When filling liners, put a little batter in, then place an Oreo in the middle, then finish putting batter on top of Oreo. Don't fill too much or your cupcakes will be huge and "muffin toppin'." Place in oven at 350 degrees for about 15 minutes or until a toothpick comes out clean. Cool on wire racks.

Frosting:
Using an electric beater, mix together cream cheese and butter until smooth. Add vanilla, salt, and start pouring in a little sugar at a time on low speed. If it gets too stiff, pour in about 1 T half and half at a time in between sugar pours. In a food processor, pulse 12 Oreo cookies until very fine. If they are not fine, it will get stuck in your tip when piping and it won't be good! Beat until all is incorporated. Don't be scared to add more sugar or half and half if needed. It's something you kind of have to eyeball. Pipe frosting on cooled cupcakes. Add a mini Oreo on top to garnish.

Chicken and Spinach Lasagna Roll-Ups

Mix the traditional lasagna up a bit...

9 whole wheat lasagna noodles
1 box frozen spinach, thawed and drained
1 carton ricotta cheese
4 oz. cream cheese
4 cloves garlic
1/2 c. shredded Parmesan cheese
1/2 shredded rotisserie chicken (I like dark meat) OR 2 cooked shredded chicken breasts
1 small jar mushrooms
salt and pepper
1 jar spaghetti sauce OR Alfredo sauce
1 c. mozzarella cheese

Cook noodles according to package. Drain, then lay on paper towels to dry. Mix spinach, ricotta cheese, cream cheese, Parmesan cheese,chicken, garlic, mushrooms, and salt and pepper in bowl. Spread a scoop of mixture onto each noodle, then roll up. Place rolled noodles in a sprayed 9 x 13 dish, then pour over sauce. (When I did it, I did spaghetti sauce, but I think it would be really good with Alfredo sauce also.) Sprinkle with mozzarella cheese. Bake at 350 degrees for about 30-40 minutes, or until hot and bubbly.

Monkey Bread

3 cans refrigerated buttermilk biscuits
1/2 c. sugar
1 1/2 tsp. cinnamon, divided
1/2 c. chopped pecans
1 1/2 sticks unsalted butter
1/2 c. packed brown sugar

Mix sugar and 1 tsp cinnamon in small bowl. Cut uncooked biscuits into fourths with clean scissors. Roll each biscuit piece in sugar mixture and start filling a greased bundt pan with pieces. In small saucepan, melt butter, brown sugar, and 1/2 tsp. cinnamon. Pour over biscuit pieces. You can refrigerate overnight or bake right away. Bake for about 40 minutes at 350 degrees. If the top starts to get browned, but the middle is still a little gooey, just put aluminum foil over top and bake for a few more minutes. Cool a bit, then flip onto a serving platter or cake plate. Enjoy!

Breakfast Casserole

8 eggs
2 c. milk
8 thick slices French bread
1 lb. sausage, cooked and drained
2 c. cheddar cheese
salt and pepper

Whisk milk and eggs together. Stir in bread, sausage, cheese, and salt and pepper. Pour in 9 x 13 dish. Refrigerate overnight. Bake the next morning for about an hour at 350 degrees.

Potato Soup

Great soup recipe. I got it from the Neely's on Food Network and adapted it a little for myself. I thought the beer in it was odd at first but went with it anyway and it turned out very good! It has a depth of flavor to it!

1 lb. bacon, cut into 1 inch pieces
4 T butter
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
3 cloves garlic, chopped
salt and pepper
1/3 flour
3 c. chicken broth
1 12 oz. can light beer
1 c. half and half
3 potatoes, peeled and cubed
1 c. shredded Cheddar cheese
dash of Worshershire sauce
little more salt and pepper to taste
dash of cayenne pepper

Brown bacon in large pot. Remove bacon pieces and pour out all but a little bacon grease from pot. Add butter, then saute onion, carrot, celery, and garlic for a few minutes. Salt and pepper then sprinkle in flour. Combine flour well for about 1 minute. Add liquids: broth, beer, and half and half. Add potato cubes. Bring to a light boil for about 20-30 minutes or until the potatoes are tender. (I had to keep stirring mine every few minutes because it was starting to stick to the bottom.) Use an immersion blender to liquify the chunks to your desired consistency. Add in Cheddar cheese and stir until all is melted. Add Worshershire sauce, salt & pepper, and cayenne pepper. Serve into bowls then top with bacon pieces. You can also top using green onions and some more cheese if you want.