Red Velvet Cake Treats

One of the gals at work brought these treats today and according to her they are "OOO LA LA YUMMY"!  So I got the recipe so I can try to make them some day.

Red Velvet Cake Treats
Cook red velvet cake according to package directions. Cool completely. Crumble cake into a large bowl. Add a softened container of cream cheese frosting. Mix frosting & cake together with hands and put in freezer until firm. Form mixture into balls and place on wax paper. Put back into freezer. The longer it is in the freezer, the easier it will be to handle. Dip cake balls into melted chocolate and place on wax paper and place back in freezer until set.

Pink Lemonade Cupcakes

I haven't made these since we made them in our cake class last summer, but they are so GOOD! 

Pink Lemonade Cupcakes

12 tsp. Pink colored sugar

1 pkg white cake mix

water and oil (based on cake mix instructions)

3/4 cup frozen pink lemonade mix thawed (undiluted)

1 Tbsp. lemon peel finely chopped

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Preheat oven to 350°. Spray pan with vegetable pan spray; sprinkle 1 tsp. colored sugar into each cup. Add water to pink lemonade mix to total amount of water called for o cake mix package directions. Follow cake mix package directions to prepare cake, adding chopped lemon peel. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating. 

Yellow Squash Casserole

This is a recipe I got from a gal at work. We tried it once, but squash isn't my favorite thing. When JoLynn gave me the recipe, it was written on the back of an envelope. It has floated around my kitchen since then. Since March of 2008 according to the postage stamp on the envelope. So in trying to clean my kitchen up I'm posting the recipe here so if I ever want it, I can find the recipe, without looking for that old envelope.

Yellow Squash Casserole
7 cups squash sliced
1/2 cup onion
1 cup shredded carrots
1 can cream of chicken soup
1 cup sour cream
Stove Top Stuffing, divided
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Cook squash and onion in microwave until tender. Mix i carrot, soup, sour cream.  Put Stove Top Stuffing in the bottom of a casserole dish. Add squash mixture. Put more Stove Top Stuffing on top. Bake at 350° until bubbly.

Strawberry Fondue

Strawberry Fondue
1 (10 oz) pkg. frozen sweetened sliced strawberries, thawed
1/4 cup half and half cream
1 tsp. cornstarch
1/2 tsp. lemon juice
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Combine all in food processor or blender and process until smooth. Pour into saucepan and bring to a boil. Cook and stir for 2 mins. or until slightly thickened. Transfer to fondue pot or mini slow cooker. Serve with angel food cake cubes and fresh fruit. 


*When I poured the sauce out of the blender, it fit in a small sauce pan, but then it boiled over so next time I will use a bigger pot.

Parmesan Fondue

Parmesan Fondue
1-1/2 to 2 cups milk
2 (8 oz) packages cream cheese, cubed
1-1/2 cups grated Parmesan cheese
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In a large saucepan cook and stir milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt. Cook and stir until heated through. Transfer to fondue pot or mini slow cooker. Serve with French bread cubes and fresh vegetables. 

Cider Cheese Fondue

Cider Cheese Fondue

3/4 cup apple cider or apple juice

2 cups shredded Cheddar cheese

1 cup shredded Swiss cheese

1 Tbsp. cornstarch

1/8 tsp. pepper

1 loaf French bread, cubed

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In a large saucepan, bring cider to a boil. Reduce heat to medium-low. Toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir for 3-4 minutes or until cheese is melted. Transfer to a small ceramic fondue pot or slow cooker; keep warm. Serve with bread cubes and vegetables.