Red Velvet Cake Balls

1 (9x13) pan of cooled red velvet cake (one box is perfect- if going that route)
8 ounces (1 cup) Cream Cheese frosting
1 package chocolate bark
wax paper

1. After cake is cooked and cooled completely, crumble into a large bowl.

2. Mix throughly with the cream cheese frosting

3. Roll mixture into quarter sized balls and lay on cookie sheet. This will make (50 -60 balls)

4. Chill several hours. Put into freezer to chill faster

5. Mel chocolate according to the directions on package

6. Roll balls in chocolate and lay on wax paper until firm. Use a spoon to dip and roll in chocolate and then tap off extra.

Anna Campbell

PEANUT BUTTER BALLS

3/4 cup creamy peanut butter
1 can sweat & condense milk
1 teaspoon vanilla
1 teaspoon salt
1 pound powdered sugar
2 squares of the melting block of the chocolate

Mix peanut butter and sweat & condensed milk together. Once smoothed mix in vanilla and salt. Slowly add in powered sugar. I add about a cup mix then another cup until the pound is gone. I usually use my hands to mix the last few cups. Once completely mixed roll into small (1/4 inch) balls. Let sit about 30 minutes until set. Melt chocolate and dip tops of balls into the chocolate. Let stand until chocolate is hard.

White Chocolate Raspberry Cake

2 pkg (6 squares each) White Chocolate divided
3/4 cup butter softened and divided
1 pkg white cake mix
1 cup milk
3 eggs
2 tsp vanilla divided
1 pkg cream cheese
2 cups powder sugar
raspberry jam
fresh raspberries

Heat oven to 350
grease and flour ( i like wiltons quick cake release best, but any baking spray works) 2 9inch round pans.
Chop half the chocolate place half in med. bowl. Add 1/2 cup butter microwave on high stirring occassionally until butter is melted. Stir until chocolate is completely melted; cool.
Beat cake mix, milk eggs and 1 tsp vanilla and melted chocolate mixture into large bowl until well blended.
Pour batter into pans and bake for 25-28 min. cool cakes in pan for about n10 min then remove from pans to wire racks. Cool completely

Melt remaining chocolate squares as directed on package. (i like the double broiler method best) Beat cream cheese and remaining butter into large bowl with mixer until well blended. Add melted chocolate and remaining vanilla; mix well. Gradually beat in sugar until light and fluffy.

Place 1 cake layer on plate, pipe frosting around the outside edges of the cake to make walls to hold in the jam. then add the jam to cover the center of the cake (about 2-4 tbsp) place the second cake on top and finish frosting. Top with fresh raspberries just before serving.

Anna Campbell

Cream of Broccoli Soup

Large Bunch of broccoli cut into small pieces. Cook in boiling water (13 mins)
Save 1 cup of liquid. Melt 1/4 cup of butter. Saute 2/3 cup copped onion until transparent. Add 1/4 cup flour stir and cook several minutes. Add 2 cups warm water with chicken bouillon cubes. Add 1 cup broccoli water. Add 2 cups light cream (half & half). Add 1/2 tsp worcestershire sauce, 1/2 tsp salt 1 cup monterey jack cheese shredded. add broccoli and serve

Rachelle Zobrist

Mel's Favorite Chocolate Mousse Cake

Put in your Spring Form Pan in freezer

Crust:
3 cups crushed oreo
1/2 cup melted butter
mix together, pat down i the bottom of the pan and return to the freezer.

Filling:
1lb of semi-chocolate chips
2 whole eggs
Separate 4 egg yolk/whites + 3 T powder sugar
2 cups whipping cream
6 T powder sugar

Melt Chocolate chips and gradually whip the whole eggs into the melted chocolate
Whip the cream and power sugar and set aside. Whip egg whites until soft peaks then add 3 T of powder sugar and beat untill stiff. Then add the whip cream mixture and then the chocolate mixture until all ingredients are combined.
Pour into your pan and refrigerate for 8 hours. Top with additional whip cream if desired

Rachelle Zobrist

Peanut Butter Cup Cookies

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Directions
1.Preheat oven to 375 degrees
2.Sift together the flour, salt and baking soda; set aside.
3.Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4.Shape into 40 balls and place each into an ungreased mini muffin pan.
5.Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Anna Campbell

Dr. Pepper Ribs

2 racks baby back ribs
1 bottle Dr. Pepper (2 liters)
Salt and Pepper
1 Tbsp chili powder
1 cup water
1/2 Tbsp canola or vegetable oil
1/2 onion, minced
1 clove garlic, minced
1/2 ketchup
2 Tbsp Worcestershire sauce
2 Tbsp apple cider vinegar
1/8 tsp cayenne pepper

Place ribs in a baking dish large enough to hold them comfortably. Pour in enough soda to cover, saving at least 1/2 cup for the barbecue sauce. Add 1/4 cup salt and soak for at least 2 hours or overnight in the refrigerator. (I recommend overnight)

Preheat oven to 350°F. Remove the ribs from the liquid and pat dry; discard the liquid. Sprinkle the ribs with the chili powder and return to the baking dish. Add the water and cover tightly with foil. Bake for 2 hours until the meat is tender and nearly falling off the bone.

While the ribs are in the oven, make the barbecue sauce. Heat the oil in a medium saucepan over medium heat. Saute the onion and garlic until soft and fragrant, then add the ketchup, Worcestershire, vinegar, cayenne, and the reserved 1/2 cup sode. Simmer for 15-20 minutes, until the sauce thickens.

Heat a grill until hot. Brush the ribs with barbecue sauce and grill for 10-15 minutes, rib side down, on a cooler part of the grates. Flip over and cook on the other side until lightly charred and smoky. Remove from grill, brush with more sauce, and serve.

Krystal Walker