Darryl’s Chocolate cake balls

16 oz chocolate chips

2 T. shortening

Red Velvet cake – mixed & baked (or any cake you like!)

8 oz cream cheese

Raspberry jam (can vary this)

Mix crumbled cake with cream cheese and jam. Roll in 1” balls and freeze. Dip in melted chocolate chips and shortening.

Place on stick for cake “pop

Quick Chocolate Frosting

I like to use this one for  the frosting on top of mint brownies.  So easy!

Cream Cheese Frosting

Great on Red Velvet cupcakes!

4 cups confectioners' sugar
8 ounces cream cheese
1 cup or 2 sticks unsalted butter
1/2 teaspoon salt
4 teaspoons pure vanilla extract

Combine the sugar, cream cheese, butter, salt, and vanilla extract in a large mixing bowl and blend for 2 minutes.

Chantal's Punch

1/2 can limeade frozen concentrate
1/2 can lemonade frozen concentrate
1 snack size pineapple juice
1 can water
1 ltr. Lemon lime soda

Pecan Roll

Brown Sugar Fondant:

Ingredients:

·  1 1/2 cup whipping cream

·  1/4 cup white corn syrup
·  2 cups granulated sugar
·  2 cups brown sugar
 

Directions: In a medium saucepan, combine all the ingredients. Bring to a boil and cook to 238 degrees (soft ball). Cool until you can barely keep your hand on the bottom of the pan. Scrape fondant into mixer bowl and beat until it losses its gloss. Divide into 6 pieces and shape into a log about 6 inches long. Cover with plastic until caramel is ready for fondant.

The Pecan Caramel:

Ingredients:

·  2 pounds pecan halves

·  1/4 cup butter
·  1/4 cup flour
·  2 1/2 cups whipping cream
·  1 cup white corn syrup
·  2 cups granulated sugar
 

Directions: Spread the pecan halves out on a 10 x 15 inch baking sheet. In a medium saucepan, place 1 cup whipping cream, the corn syrup, and sugar. Bring to a boil and cook until mixture turns a caramel color. Add the remaining 1 ½ cup whipping cream and cook to 240 degrees. Add butter and flour and cook to 242 degrees. Pour caramel over pecans and spread with buttered knife, if needed, to make an even caramel layer. Wait until caramel is just cool enough to handle. Cut into 6 rectangles. With the palm of your hand, press out each piece into a 5" x 7" rectangle. Place a fondant log on each piece of caramel. Roll caramel around the fondant and pinch to seal. Wrap each log in plastic and store in a cool place. Will keep up to three weeks.

Cowboy Caviar

2 cans of black eyed peas(drained and rinsed)
2- large tomatoes- (I take out the seeds)
1(each) red, green, yellow bell pepper.
1(bunch) cilantro.
1(bunch) green onion.
Can of white corn.
3-4- jalapenos seeded & finely chopped.
1- bottle of Paul Newman’s family Italian dressing (or other good Italian dressing).
1 avocado, semi softopped

Chop all of the veggies & combine (the last thing you put in is the avocado).  You can combine the other veggies ahead of time and the dressing a few minutes before serving. 

All of the ingredients are adjustable to suit a person’s taste and size of party.

Picture is from 4th of July 2011 at Mike and Diann's house.  Mmmmmmm...

Got this recipe from Theresa Maricich.

Chocolate Fudge Buttercream Frosting

Ingredients

• 1/2 cup butter
• 1/4 cup shortening
• 1/3 cup unsweetened cocoa powder
• 2 cups confectioners' sugar
• 2 tablespoons milk
• 1 cup hot fudge topping
• 1 teaspoon vanilla extract

Directions

1.     Cream together the butter or margarine with the shortening.

2.     Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.

3.     Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.

4.     Makes 16.