Cake Balls

This is something that I tried that was another one of those "woah, that's cool...I gotta try that" recipes. And I was sure glad I did. I brought some back to school for my roommate, Allison, to taste-test. They didn't last long. They are super easy to make and leave PLENTY of room to be creative. You can mix and match whatever flavors you want to. I personally did funfetti/cream cheese/white chocolate. 1) because I think funfetti is God's gift to the world and 2) because we had it at home and I didn't feel like going to the grocery store. But you definitely could do pretty much whatever you wanted to with these little things! Chocolate cake/strawberry frosting/chocolate coating....red velvet/cream cheese/white chocoate...chocolate/peanut butter frosting/ melted reese's coating...you get the point.

Ingredients
-1 box of your favorite cake mix (prepare as directed)
-1 can of your favorite frosting
-1 (3 oz) bar of your favorite flavor of confectioners coating

Directions
1) Prepare cake as directed and let cool
2) Crumble cake and mix with frosting
3) Using a melon baller (or your hands), form the cake mixture into balls
4) Dip the balls in the melted confectioners coating
5) Place them on wax paper to dry

Chocolate Cheese Fudge

Yep, you read right. Chocolate. Cheese. Deliciousness. Now, who can guess where this recipe came from? I'll give you a hint. The recipe calls for 2 sticks of butter. Yes, Paula Deen. I saw this on the Food Network and was too curious not to try it for myself...and HOLY GUACAMOLE! I'm pretty sure I could eat my weight in this stuff...not that I would. Just sayin'.

Ingredients
-1/2 lb velveeta cheese
-1 cup butter
-1 teaspoon vanilla extract
-1 cup chopped nuts
-2 (16 oz) boxes confectioners sugar
-1/2 cup cocoa powder

Directions
1) Spray the bottom of a 9 X 2 pan with non-stick cooking spray
2) Melt the butter and velveeta together (it said to do it on the stove but I did it in the microwave)
3) Remove from heat.
4) Add vanilla and nuts
5) In a large bowl, sift the sugar and cocoa together. Then add the cheese mixture
6) Stir until completely mixed
7) Press the fudge into the bottom of the pan and refridgerate until completely set

Fruit Pizza

I had never even heard of fruit pizza until last semester when we had a nursing presentation and someone brought it to eat. Holy cow! Who knew that something so simple could be so good! So, of course, I went home and made it myself. I am probably the only person who didn't know about this but...I still think it's good. I used a sugar cookie recipe from scratch but you can do it the easy way.

Ingredients
-1 (18 oz) package refridgerated sugar cookie dough
-1 (8 oz) package softened cream cheese
-1 (8 oz) tub whipped topping
-2 cups of your favorit fruit (I used kiwi, strawberry, and banana)

Directions
1) Preheat oven to 350
2) Slice cookie dough and place it in the bottom of a greased pizza pan, overlapping the slices. Then press the dough down uniformly.
3) Bake for 10-12 minutes and allow to cool
4) In a bowl, fold the whipped topping into the softened cream cheese and spread over the cookie
5) Slice your favorite fruit and place on the pizza however you'd like

TIP- when using bananas, make sure to dip them in lemon juice before putting them on the pizza to avoid looking yucky and brown

Pumpkin Gingerbread Trifle

This is a Thanksgiving dessert that I wish I could take credit for because it is awesome. I am a HUGE fan of anything pumpkin. In fact, when they were having the pumpkin shortage around Christmas time, I went to six different grocery stores in search of this incredible vegetable. Sooo..with that being said...this is a Paala Deen recipe. I'm prety sure anything that Paula touches turns to something fantastic and this dessert is no exception.

Ingredients
-2 (14 oz) boxes gingerbread mix
-1 (5.1 oz) box instant vanilla pudding mix
-1 (30 oz) can pumpkin pie filling
-1/2 cup packed brown sugar
-1/3 teaspoon ground cinnamon
-1 (12 oz) container whipped topping
-1/2 cup gingersnaps (optional)

Directions
1) Bake the gingerbread according to the package instructions and set aside to cool
2) While that is cooling, make the pudding and set aside
3) Stir the pumpkin pie filling, sugar, and cinnamon into the pudding
4) Crumble half of the gingerbread into the bottom of a trifle bowl
5) Pour half of the pudding mixture over the gingerbread
6) Spread half of the whipped topping on top of the pudding
7) Repeat beginning with the gingerbread until all ingredients are gone
8) Crush the 1/2 cup of gingersnaps over the last layer of whipped cream for garnish