Recipe Talk

I lost the recipe 1 year a go. I will like to make then for my birthday work party.

Easy Fudge Balls

2 cups semisweet chocolate chips

1 cup chopped walnuts

3/4 cup sweetened condensed milk

1 teaspoon vanilla extract

1/4 cup colored sugar sprinkles

Melt chocolate chips in top of a double boiler over simmering water.

Stir in walnuts, sweetened condensed milk and vanilla; remove from heat. Let mixture cool for 10 minutes or until easy to handle.

Spread sugar sprinkles onto a large plate or sheet of waxed paper.

Butter hands and shape mixture into 1-inch balls; roll each immediately in colored sugar sprinkles. Place on waxed paper until completely cooled.

Makes 32 fudge balls.

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Holiday Cake Bon Bons

1 box Betty Crocker® SuperMoist® cake mix, (any flavor) Water,

vegetable oil and eggs called for on cake mix box

1 container Betty Crocker® Rich & Creamy frosting 36 oz

(from two 24-oz packages) vanilla or chocolate-flavored candy coating (almond bark)

1 Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.

2 In large bowl, crumble warm cake; stir in frosting until well blended. Refrigerate 1 to 2 hours or until firm enough to shape.

3 Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.

4 Line another cookie sheet with foil. In 1-quart microwavable bowl, microwave 12 oz candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Remove one-third of the balls from the freezer. Using 2 forks, dip and roll each ball in coating. Place on foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 12-oz batches; dip remaining balls. Serve at room temperature. Store in airtight container.

Tips

To make Irish Cream Balls: Make and bake cake as directed on box. Blend 1/4 cup Irish cream liqueur with baked cake crumbs and frosting. Dip in melted chocolate. Sprinkle with white nonpareils. Serve in martini glass with Irish cream on the bottom.

To make Peppermint Red Velvet Balls: Make and bake German chocolate cake mix as directed on box, using 1 cup water, 1/2 cup oil, 3 eggs, 1-oz bottle red food color and 2 tablespoons unsweetened baking cocoa. Mix 2 tablespoons peppermint schnapps with baked cake crumbs and frosting. Dip into melted chocolate. Sprinkle with crushed peppermint candies.
Nutrition Information:

1 Serving (1 Serving (2 Bon Bons))Calories 280
(Calories from Fat 130),
Total Fat 14g
(Saturated Fat 7g,
Trans Fat 1/2g),
Cholesterol 25mg;
Sodium 140mg;
Total Carbohydrate 34g
(Dietary Fiber 0g,
Sugars 29g),
Protein 2g;
Percent Daily Value*:Exchanges:1 Starch;
0 Fruit;
1 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 1/2 Fat;
Carbohydrate Choices:2;
*Percent Daily Values are based on a 2,000 calorie diet.

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PEANUT BUTTER BON - BONS FROM FROSTING
SUPREME

1 can ready to spread vanilla frosting supreme
1 c. peanut butter
1/4 c. butter, softened
2 c. graham cracker crumbs
1 can desired flavor ready to spread frosting supreme

Makes 48 to 52 Bon-Bons.
In big bowl, mix first 3 ingredients with a fork. Add crumbs until mixed in. Form into 1 inch balls; chill 1 hour. In small pan, melt remaining frosting over low heat. Dip chilled balls in frosting; allow excess to drip off. Put on cooling rack over waxed paper. Let stand at room temperature until dry, about 6 hours. Tip: As frosting thickens, reheat. Use any leftover frosting to dip fruit or nut halves

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Holiday Cake Bon Bons

Bite-sized bliss! Cake ball bon bons are a snap to make

using cake mix and frosting and are an instant hit on any dessert tray.

Ingredients

1 box Betty Crocker® SuperMoist® cake mix, (any flavor)
Water, vegetable oil and eggs called for on cake mix box

1 container Betty Crocker® Rich & Creamy frosting

3 oz. vanilla or chocolate-flavored candy coating

Directions

1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Prepare cake mix as directed on box, using water, oil and eggs. Pour into pan. Bake 30-33 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.

2 In a large mixing bowl, crumble the warm cake; stir in the frosting until well blended. Refrigerate for 1 to 2 hours.

3 Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.

4 In small microwave-safe bowl, microwave candy coating on HIGH for 1 to 2 minutes, stirring until smooth. Dip the balls, one at a time, in candy coating using a wooden skewer or fork to hold them. Place on aluminum foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Serve at room temperature. Store in airtight container.
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COCONUT PHILLY FUDGE BALLS

5 c. sifted confectioners' sugar
1 (8 oz.) pkg. Philadelphia brand cream cheese
1 (8 oz.) pkg. shredded coconut
1/2 tsp. vanilla
Dash of salt

Gradually add sugar to softened cream cheese, mixing well after each addition. Add 1 cup coconut, vanilla and salt; mix well. Chill. Shape into balls; roll in remaining coconut. Chill several hours or overnight. Approximately 3 dozen.

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MARSHMALLOW FUDGE BALLS

1 sq. unsweetened chocolate

1/2 c. sweetened condensed milk

12 lg. marshmallows, halved

3/4 c. finely chopped nuts

Melt chocolate in double boiler.

Add condensed milk; stir over boiling water for 5 minutes until mixture thickens.

Remove from heat.

Drop pieces of marshmallow into chocolate mixture to coat.

Lift out and roll into chopped nuts.

Put on wax paper and cool.

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FUDGE BALLS

8 oz. cream cheese
5 (1 oz.) unsweetened chocolate sqs.
1 tsp. vanilla
4 c. powdered sugar

Soften cream cheese, mix powdered sugar and vanilla.

Melt chocolate squares, add to mixture.

Let set in refrigerator for 30 minutes.

Roll small amounts into balls.

Yields 48.

PEANUT BUTTER FUDGE BALLS

1 lb. peanut butter
1 1/2 lbs. powdered sugar
1/2 lb. butter

Mix and chill 4 hours. Roll into teaspoon size balls.

Melt 12 ounce chocolate chips and 1/2 box wax.

Dip balls in chocolate with toothpick. Cool on wax paper.

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Crock Pot Fudge



1 jar (16oz) dry roasted unsalted peanuts

1 jar (16oz) dry roasted salted peanuts

1 pkg. (12 oz.) semi-sweet chocolate chips

1 bar (4 oz.) German Chocolate-broken into pieces

3 #s or 2 planks White Bark-broken into pieces



Put ingredients into a 4 or 5 quart crock pot in the order listed. Cover and cook for 3 hours on low.

DO NOT REMOVE LID DURING THIS TIME



Turn of and cool slightly (I don't stir immediately)

Then stir to mix thoroughly and drop by teaspoonfuls on waxed paper.

Let cool thoroughly. Approximately 170 pieces.



This set up easily for me quickly--and it was a very humid day.

FUDGE BALLS

1 (12 oz.) bag chocolate chips
3/4 c. sweetened condensed milk
1 tsp. almond or vanilla extract

Melt chocolate chips. Stir in milk and flavoring. Put in refrigerator for 1/2 to 1 1/2 hours. Roll into balls, then roll in nuts or coconut dots or anything you may like.