Cake Balls

1 chocolate cake mix (and ingredients on back of box)
1 tub cherry frosting
2 packages milk chocolate almond bark
1 package white chocolate almond bark (opt.)

Bake cake according to directions on box.
While cake is hot and fresh from oven, mix and mash together with tub of frosting till it's one ooey gooey mess.
Place ooey gooey mess in freezer till completely cold.
Roll ooey gooey mess into one-inch balls.
Melt almond bark.
Roll cake balls in chocolate, covering completely.
Place cake balls on wax paper.
Cut small hole in corner of zip-loc bag and put white chocolate inside bag.
Squeeze white chocolate in zig-zags over the cake balls (I did a really sloppy job because the bag exploded).
Leave cake balls on wax paper until chocolate hardens.

You can potentially use any combination of cake and frosting for this recipe. Chocolate cake with cherry frosting is my favorite. I have also added orange extract to vanilla frosting and used that with chocolate cake. That was scrumptious as well. You can also roll cake balls in white chocolate. Be creative!

Summer Strawberry Tart!

What you need:
1 pie crust
1 pint of whipping cream, whipped and sweetened
1 punnit of strawberries
1 tub of strawberry glaze

Whip the cream and put it in the crust.
Half the strawberries and put on top of the cream.
Smother with strawberry glaze.
Chill.


(If you have the will power to chill it rather than just digging in don't forget to cover it. Cream sucks up the smell of anything in the fridge and makes it taste like it.)

What are your favourite summer recipes?

Rocky Road Fudge

1 package (12oz) semisweet chocolate chips 
1 cup butterscotch chips 
1 cup crunchy peanut butter 
1 tbsp margarine or butter 
1 package (10.5oz) mini marshmallows 

Grease 8x8 or 9x9 metal baking pan; line with plastic wrap. Get the wrinkles out.
In a 4 quart saucepan combine chocolate chips, butterscotch chips, peanut butter and margarine. 
Cook over medium heat 2-3 minutes or until ingredients are melted, stir constantly. 
Remove from the heat. 
Stir marshmallows into fudge mixture. 
Pour evenly into lined pan - if you have any left over marshmallows you can sprinkle them on top.
Cover with plastic wrap and squish it all down so it's all level and the corners are filled.
Refrigerate until firm, at least 3 hours. 
Turn fudge onto cutting board. 
Remove plastic wrap and cut.


Try and share it. I dare you.

EASY No Flour Cookies

So Laura showed me this recipe a long time ago when we all lived back in Idaho! (okay... not really THAT long) They are yummy and delicious and SO EASY!

1 cup Brown Sugar
1 cup Peanut Buter
1 egg
1/2 tsp baking soda
1/4tstp salt
chocolate chips

(I like to add a little vanilla for flavoring but thats up to you)

Bake in the oven at 350 for 8-10 min depending on pan and altitude.

Enjoy!