Week 17: Mini Cheesecakes

Hi Friends. I'm back and I really enjoyed this weeks recipe. Mini cheesecakes start by lining a 12 muffin tin with paper liners. Put a Keebler shortbread cookie in each one. Put a teaspoon of raspberry preserves in the center of each cookie. Beat an 8 ounce package of cream cheese until fluffy then add 1/2 cup of sweetened condensed milk. Next add 2 eggs, one at a time, beating well after each one. Fill each muffin cup with batter and then bake in a 300 degree oven for 20 minutes until set. Let cool 20 minutes and then refrigerate one hour. Warm 1/2 cup of raspberry preserves and glaze each mini cheesecake and then you can decorate with a fresh raspberry. Delicious! You can also use whatever fruit preserve you like. Be creative. They are very pretty and oh so yummy. Hope you enjoy then as much as we did in my family. God Bless and I will write again next week.

Week 16: Cake Balls

Hi everyone! I haven't been very good at getting these posted this year. I have a few to do in order to catch up. This week I made Cake Balls. These are so easy and you can be very creative with them. They are also very pretty. Friends and family will think you have spent hours and money creating this dessert. Here is the recipe.
1 box cake mix
1/2 container of frosting
chocolate for melting

You take a box of cake mix and bake it as directed on the box. Take it out and let it cool. Crumble and put in a large bowl. Add the 1/2 container of frosting mix and stir until it's mixed. It will kind of stick together. Cover and put in refrigerator for at least 3 hours or even overnight. Take about 1 tablespoon or melon ball full of mixture and roll into a ball. Put these in the freezer for a few hours. When you get ready to make them, melt the chocolate in a double boiler or in a microwave safe bowl. If you do this in the microwave check it every 2 or 3 minutes and stir so it won't burn. Using 2 toothpicks, pick up the ball with one and dip it into the melted chocolate and then using the other one slide it off onto a wax paper or foil lined cookie sheet. Set these in the refrigerator until chocolate hardens. Then you can keep them out at room temperature.

The fun thing about this recipe is that you can be creative and make many different flavor combinations. My favorites are Devil's Food chocolate cake mix and milk chocolate frosting and milk chocolate to dip it in, strawberry cake mix and strawberry frosting dipped in white chocolate. You can use lemon with white chocolate or carrot cake with cream cheese frosting and white chocolate. Have fun and enjoy.