Cake Balls Dee Dees Recipes

CAKE BALLS

Steps:

• Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
• Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
• Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

CHOCOLATE MICE - DEE DEE'S

Steps:

• 1. Line a cookie shee with waxed or parchment paper.
• 2. Rinse the maraschino cherries, drain thoroughly, and let dry on paper towels, turning often. The cherries must be completely dry or the chocolate will seize and get crumbly.
• 3. Place about 2-3 squares at a time of chocolate almond bark in a bowl and gently melt in the microwave. Be careful not to over process the chocolate. You want it melted but not liquid. Thick enough to get at good coating.
• 4. Dip dry cherries in melted chocolate to completely cover up to the stem. Place on lined cookie sheet. Immediately press on Hershey Kiss, flat side to the front of the dipped cherry, to form a head.
• 5. While chocolate is still warm, wedge two sliced almonds between chocolate chip and cherry to form ears. Let cool.
• 6. Use a toothpick to dab nose and beady red eyes on either side of the Hersheys Kiss with the red gel icing.
• 7. Refrigerate to firmly set chocolate.
• 8. NOTE: Use both white chocolate and dark chocolate for a variety.

DEE DEE'S NO-BAKE ICEBOX FRUITCAKE AND NUT ROLL

Steps:

• 1. Combine cracker crumbs, cherries, nuts, coconut, raisins, and craisins; set aside. NOTE: This is my suggestion for the meat of this nut roll. You can change out fruits and nuts of your choice. I would NOT suggest peanuts. You may like candied fruit and dates in place of cherries, raisin and craisins that I added. Craisins were a complete and wonderful accident. I had every intention of using only raisins. I only had 1/2 lb of raisins in the house and a pound and 1/2 of craisins. The craisins were a wonderful addition to what I was attempting!
• 2. Meanwhile, in a 2-quart sauce pan, stirring constantly, heat milk and marshmallows together until marshmallows are melted; remove from heat and add bourbon. NOTE: I used a double boiler.
• 3. Pour milk mixture over dry mixture. Mix well with hands. NOTE: If mixture is too loose, add more cracker crumbs. If too dry, add more liquid; milk or juice. I would not add more bourbon.
• 4. Divide the mixture into 8 to 10 balls. Somewhat shape into logs. Wrap in plastic wrap and using hands continue to shape into tight logs. The size roll should be the size you would like to slice and serve as a cookie.
• 5. Tighten the plastic wrap and refrigerate for 24 hours. Slice and serve. Keep refrigerated.
• 6. NOTE: If you perfer loaf pans over a roll, spray 8 to 10 mini loaf pans with PAM and pack mixture in pans. NOTE: You can also roll these rolls in coconut flakes, powdered sugar or chopped nuts for a final touch. ENJOY!!

DESSERT KABOBS

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
• Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well with spoon. Shape mixture into 1-inch balls. Place on cookie sheet. Freeze at least 15 minutes or until firm.
• Meanwhile, in medium microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until softened and chips can be stirred smooth. Dip half to three-quarters of each strawberry in melted chocolate; place on waxed paper. Repeat with marshmallows. Place 1 cake ball on fork; dip cake ball in melted chocolate to cover. Gently tap off excess. Return to cookie sheet. Repeat with remaining cake balls. Let dipped strawberries, marshmallows and cake balls stand until set.
• Cut each shortcake roll into 6 pieces. On each skewer, carefully thread 1 cake ball, 1 strawberry, 1 marshmallow and 1 shortcake roll piece. Serve or store in cool place until serving time. For longer storage and for a crunchy outer chocolate shell, refrigerate kabobs.