4 Packet Roast

from Sister's Cafe

1 packet ranch dressing mix (1 oz.)
1 packet brown gravy mix (.875 oz.)
1 packet Italian salad dressing mix (.7 oz)
1 packet onion soup mix (1 oz.)
1 roast medium to large of your choice
1/2 to 3/4 cup water
vegetables if desired, carrots, cubed potatoes, celery etc.

1.  In a crockpot place roast, add vegetables if using around the roast.  Pour 4 packets on the roast.  Pour water around the roast.

2.  Cook on low 6-8 hours.  I always use a frozen roast so I do high for about 8 hours.

Chex Muddy Buddies

from Chex

9 cups Chex (Corn, Rice, Wheat, or Chocolate Chex)
1 cup semisweet chocolate chips
1/2 cup peanut butter, smooth
1/4 cup butter or margarine
1 tsp. vanilla
1-1/2 cups powdered sugar

1.  Pour cereal into a large bowl and set aside.

2.  In 1 quart microweable bowl, add chocolate chips, peanut butter, and butter.  Microwave on high 1 minute; stir.   Microwave about 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.

3.  Pour mixture over cereal.  Stir to evenly coat.  When coated pour into a 2 gallon resealable bag.

4.  Add powdered sugar.  Seal bag; shake gently until well coated.  Spread on waxed paper to cool.  Store in an airtight container.

Salted Caramel Butter Bars

from Cookies and Cups

For Crust:
2 cups (1 lb.) salted butter, softened
1 cup sugar
1-1/2 cups powdered sugar
2 TBS vanilla (or almond extract)
4 cups flour

For Filling
1 (14 oz) package caramels (about 50 caramels unwrapped)
1/3 cup cream or milk
1/2  tsp. vanilla
1 TBS coarse sea salt, optional

1.  Preheat oven to 325℉.  In a large bowl combine butter and sugars together until creamy. Add vanilla and mix until combined.  Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.  Press 1/3 of the dough to form a bottom crust evenly in a 9x13 inch baking pan that is lightly sprayed with non-stick cooking spray. Place remaining dough covered in the fridge.

2.  Bake until firm and the edges are a pale golden brown, about 20 minutes.  Transfer pan to a wire rack and let cool for about 15 minutes.

3.  Make the caramel filling by placing the unwrapped caramel in a microwave-safe bowl.  Add the cream or milk.  Microwave on high for 1 minute then remove from microwave and stir. If the caramels aren't all melted put back in microwave.  Heat in 30 second intervals stirring after each interval until smooth.

4.  Pour the caramel filling evenly over the crust.  If you are using the salt, sprinkle it on the caramel layer.

5.  Remove the remaining dough from the fridge and crumble it evenly on top of the caramel layer.
Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 - 30 minutes.

6.  Let cool before cutting into bars.

Easy Eggrolls

1/2 lb. sausage
1 (14 oz.) pkg. cole slaw (cabbage and carrots)
2-3 green onions, chopped finely
1/3 cup thinly sliced celery
1 TBS. yoshida sauce or teriyaki sauce
about 25 egg roll skins
1 egg, beaten well
oil for frying

1.  Brown sausage.  When completely cooked add cole slaw, green onions, and sauce.  Stir together to combine well.

2.  Put coleslaw mixture in egg roll wrappers and roll up, sealing with beaten egg. (Click here to see how to wrap an eggroll.)

3.  Heat oil in electric frying pan or other pan.  Deep fry egg rolls a few at a time.  Turn when golden brown.  About 1 minute per side.

How to Make Cake Balls

Make a 9x13 inch cake and cool completely.  After it is cool put cake in a large bowl and completely crumble.

Add about 2 cups frosting that has been chilled.

Mix well together until it looks all one color: no frosting specs remain

Roll into balls and set on pan lined with waxed paper or Silpat.  Put in fridge for several hours or freezer until firm to touch.

Dip cold cake balls in melted candy melts or almond bark.  If you want sprinkles, sprinkle on immediately after coating before it sets up.  Store in refrigerator. Makes about 70-1 inch cake balls for a 9x13 inch cake.

Click here for recipe for Red Velvet Cake Balls.
Click here for recipe for Peanut Butter Cake Balls.
Click here for recipe for Chocolate Cake Balls.

The cake balls in the pictures are red velvet that I dyed green for St. Patrick's day.  The frosting is cream cheese.

Chocolate Sheet Cake

Made into Cake Balls

from Pioneer Woman
CAKE:
2 cups flour
2 cups sugar
1/4 tsp. salt
4 heaping TBS cocoa
2 sticks butter (1 cup)
1 cup boiling water
1/2 cup buttermilk
2 eggs, beaten
1 tsp. baking soda
1 tsp. vanilla

FROSTING:
1/2 cup finely chopped pecans, optional
1-3/4 sticks butter (14 TBS)
4 heaping TBS cocoa
6 TBS milk
1 tsp. vanilla
3-1/4 cups powdered sugar

Directions for cake:

1.  In a saucepan, melt butter; add cocoa.  Stir well.  Add boiling water (I boil it in the microwave). Stir and allow mixture to boil for 30 seconds, then remove from heat.  Set aside.

2.  In a mixing bowl, combine flour, sugar, and salt.  Add chocolate mixture to flour, sugar mixture and stir lightly to cool chocolate.

3.  In a measuring cup add buttermilk.  Add beaten eggs, baking soda, and vanilla.  Stir to mix well.

4.  Pour buttermilk mixture into chocolate mixture.  Stir well.

5.  Pour into ungreased jelly roll pan or sheet cake pan.  Bake at 350℉ for about 20 minutes.
 While cake is baking make the icing.

For frosting:

1.  Chop pecans finely (if using).  Set aside.

2.  In saucepan melt butter, add cocoa to melted butter and stir to combine, then remove from heat.

3.  Add the milk, vanilla and powdered sugar.  Stir together.  Add the pecans and stir together.  Make sure you don't have any powdered sugar lumps.

4.  Pour and spread over warm cake.

For Cake Balls
 Make the cake and let cool completely.  Make the frosting and let cool completely and thicken.  Crumble cake and add frosting mix completely.  Make into balls refrigerate or freeze to let set up.  Dip in Candy Melts.  Store in fridge.  Click here to see cake ball how to.

Peanut Butter Cake Balls

Ingredients:

Peanut Butter Cake (recipe follows)
Peanut Butter Frosting (recipe follows)
About 30 ounces candy melts

1.  Make peanut butter cake and let cool completely.

2.  Make peanut butter frosting and refrigerate until cool.

3.  In large bowl crumble cake into small pieces.  Add frosting.  Stir until completely mixed. (I use my hands.)  Make into balls and  refrigerate (several hours or overnight)  or freeze (couple hours) until cold and set up.

4.  Dip in melted candy melts.   Store in refrigerator.

Peanut Butter Cake:
from Stoof Family Favorites

2 cups sugar
2 eggs
3/4 cup shortening
1 tsp. vanilla
1/2 cup buttermilk
3/4 cup hot water
1 tsp. baking soda
1 cup peanut butter (smooth or crunchy)
2 cups flour
1 tsp. salt

1.  Cream sugar, eggs, shortening, and vanilla together.

2.  Put baking soda in hot water and stir to dissolve.  Add to sugar mixture.  Add buttermilk and peanut butter and mix well.

3.  Add flour and salt.  Mix well until smooth.

4.  Bake at 350℉ in a greased pan for 30-35 minutes for 13x9 inch pan or bake for 25 minutes in 2 (8 inch) round cake pans.  Or bake until center springs back when lightly touched or if toothpick inserted 1 inch from the center, comes out clean.  Cool pans on rack for 10 minutes and turn out onto rack to cool completely if using round pans.  Cool completely before frosting.

Peanut Butter Frosting:
from Allrecipes

1 cup peanut butter
1/2 cup butter, softened (1 stick)
4 cups powdered sugar
1/3 cup heavy cream or evaporated milk (I needed more)

1.  Cream peanut butter and butter together until light and fluffy.  Add powdered sugar.  Add enough cream to make frosting consistency.