Red Velvet Cake Balls

I finally did it! I made Bakerella's Red Velvet Cake Balls. My hands were too sticky and red to stop and take pics, so I used bakerella's pics. They were much easier to make than I expected. They came out yummy!!

My notes:

I didn't use the entire can of frosting, maybe about 3/4. I didn't realize the recipe calls for them to be refrigerated for 4 hours. I was out of time, so I froze them for about 30 minutes. Because I was rushing, my chocolate coating came out a little messier than I wanted. I did the 2 spoon method, but by the end I was getting cake balls with lots of extra chocolate dripping down to create a big chocolate base. The chocolate lovers liked that. But since I'm not a chocolate person and I want them to look like bakerella's, next time, I'll plan on more time for the chocolate coating. Also, I made some "naked" cake balls, with no chocolate coating. I loved 'em! I'm not much of a sweet tooth, so I may be alone here in liking those. I can't wait to make them again!!

Photos from bakerella.com

Sharp Cheddar "Lasagna" (made over version)

Photo courtesy of Kraftrecipes.com

I made this Sharp Cheddar "Lasagna" recipe tonight. I loved it. I modified it a little bit. I don't like green peppers, so I cut that out. I browned the meat with Italian seasoning and cumin (for the smokiness). I didn't want to open a huge jar of pasta sauce for just 1 cup. So instead, I opened up a can of Italian-style diced tomatoes, added some Italian spices and chopped 'em in the food processor until I had a chunky sauce. Since it wasn't as liquidy as sauce from a jar, I mixed in the whole can. I think this was better than if I had used a prepared sauce. This recipe was so easy and everyone enjoyed it! Who doesn't like mac & cheese?