Easy Cake Batter Truffles

I did not put the cake mix in the chocolate because I forgot.  My sister did one batch with and one batch without.  She will just use regular chocolate from here on out.  The cake mix made the chocolate harder to work with and didn't add much taste wise. Based on her recommendation, I'll leave it out in the future.

Also,  let my other truffles chill overnight but that does not work well with these.  They compacted in the fridge, and expanded after I dipped them.  Some of the chocolate cracked, and some of the inside oozed out through the hole in the bottom, lifting the truffle off the wax paper (Houston, we have liftoff).   

Easy Cake Batter Truffles
Recipe source: The Girl Who Ate Everything

1 ½ cups flour

1 cup yellow cake mix

½ cup unsalted butter, softened

½ cup white sugar

1 teaspoon vanilla

1/8 teaspoon salt

3-4 Tablespoons milk

2 Tablespoons sprinkles (small, round, colored ones)

Truffle Coating:

16 ounces (8 squares) almond bark (or white candy melts)

4 Tablespoons yellow cake mix

Sprinkles

Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.

While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.

Chill cake batter truffles in the refrigerator until serving. Makes around 50-55 truffles if you use the small cookie dough scoop.

Carrot Cake

I plan on subbing at least some of the oil for applesauce next time I make it.  I'll try to remember to post how it turns out.

1 1/2 cups oil
2 cups sugar
4 eggs
2 cups flour
1 tsp baking powder
1 tsp soda
1/4 tsp salt
2 cups grated carrots
1 cup nuts
1 tsp cinnamon
1 tsp vanilla

Bake 40 minutes at 350.

Frost with cream cheese frosting after the cake has cooled:

1 8oz package cream cheese
1 cube margarine
1 lb powdered sugar
1 tsp vanilla

Crockpot "Refried" Beans

*Makes about 16 cups

INGREDIENTS
2 lbs pinto beans
1 large onion, chopped
4 Tbsp. jarred minced garlic
2 1/2 Tbsp salt
1 tsp black pepper
2 tsp cumin
10 cups hot water

DIRECTIONS
Rinse the beans in a colander. Pick out any bad beans.

Combine all the ingredients in the crockpot. Remove any floating beans. Cover, and cook on HIGH for 2 hours and on LOW for 4 hours.

Uncover, and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are mashed. (We like our beans somewhere between the very-liquidy restaurant style beans, and the canned version of refried beans.)

Mash beans with a potato masher to desired consistency.

Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze in ziplock bags for later use.

~ Savings ~

Cost Breakdown:

4 lbs dry pinto beans - $3.68 = $0.92/lb = $1.84

3 lb onion - $1.96 = $0.245 each = $$0.49 for 2 small

26 oz. salt - $0.42 = 122.75 tsp = $0.003/tsp = $0.023

32 oz. jarred minced garlic - $4.48 = 181 tsp = $0.025/tsp = $0.216

8 oz. black pepper- $3.84 = 37.75 tsp = $0.102/tsp = $0.204

2 oz. cumin - $3.12 = 22 tsp = $0.142/tsp = $0.284

Total Recipe Cost: $3.06

Cost per Cup: $0.19

The Contender:

Old El Paso Vegetarian Refried Beans (15 oz.): $1.25

Cost per Cup: $0.71

Savings: 73%

"Over a Year" Scenario:

Make Crockpot "Refried" Beans 4 times: $12.24

Use Equivalent Old El Paso Vegetarian Refried Beans: $45.71

*Money Saved: $33.47

Black Bean Salsa

I can corn drained
1 can black beans drained
1 onion coarsely chopped
1 lrg tomato diced
1 bottle of italian dressing (I use zesty fat free)
cilantro chopped and added (I usually use a medium bunch, just so there is nice color throughout)

I used less italian dressing than is listed here.  Just enough to make it moist.

Condensed “Cream of Anything” Soup

1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper

Instructions:
In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.

CONDENSED CREAM OF MUSHROOM SOUP:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.

CONDENSED CREAM OF CHICKEN SOUP:
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.

CONDENSED CREAM OF CELERY SOUP
Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.

Broccoli Quinoa Casserole

One 10 oz can condensed Cream of Broccoli soup (or mushroom), low-sodium if you prefer (*see note for gluten free)

1/3 cup reduced fat mayonnaise (original called for 1 full cup. WOW.)

2 tablespoons milk

1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)

1/2 teaspoon Splenda/sugar

1/4 teaspoon black pepper

Dash freshly grated nutmeg

2 cups cooked broccoli

1 1/2 cups  COOKED quinoa (see note)

Freshly grated Parmesan cheese

To cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.

Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

Per Serving: Calories 199,  Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg

*NOTE FOR GLUTEN FREE…Progresso makes a Creamy Mushroom Soup that is gluten free…or  here is a recipe for a Cream of Anything Soup.  Haven’t tried it, (a comment-er  below did and loved it…) but it’s been a big hit on a Celiac/Gluten Free forum.)

Condensed “Cream of Anything” Soup
1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper

Instructions:
In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.

CONDENSED CREAM OF MUSHROOM SOUP:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.

CONDENSED CREAM OF CHICKEN SOUP:
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.

CONDENSED CREAM OF CELERY SOUP
Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.

Clam Chowder

Scott requested clam chowder.  Usually I buy canned soup when it is on sale.  But, the stores here don’t do sales like Publix (I miss it).  So, I found this recipe.  I made this for dinner tonight – we loved it.    In the reviews on the recipe, some people posted their tweaks to make it taste better.  I will include the ones I used.

I had liquid smoke, so I did include it.  Love that smoky flavor.   I used the seasonings listed in the review.  I also added real bacon bits to the veggie mixture while it was cooking.  (Not a ton, but some for flavor.)   Scott didn’t like the carrots in it (I grated them rather than dicing them because it was faster and I prefer smaller pieces of carrots so they aren’t really crunchy).  I told him he’d better get used to eating more veggies.   I don’t think he liked that answer.  Haha  

I also added my spices to the clam juice so they could cook longer and be more flavorful.  Loved it.

It is a “chunky” clam chowder.   Lots of veggies.  But I am more of a stew person than a soup person so it was perfect for me.  If you prefer more of a soupy texture, you can cut back on the veggies.

I made homemade sourdough bowls, and they were fine – but not great.  I’m going to try another recipe.  Once I find one I love, I’ll post it.  If you have one you love – please email it to me.

I only used ½ of the red wine vinegar.  I wasn’t sure if my family would like it, so I was being a little cautious.  Next time I will probably leave it out.  My stomach feels a bit acid-y tonight.  (pretty common for me - but no one else in the reviews complained about it, so I'm sure it's just me.)

Ingredients

• 3 (6.5 ounce) cans minced clams
• 1 cup minced onion
• 1 cup diced celery
• 2 cups cubed potatoes
• 1 cup diced carrots
• 3/4 cup butter
• 3/4 cup all-purpose flour
• 1 quart half-and-half cream (or milk if you want a thinner soup)
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons salt
• ground black pepper to taste

Directions

1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

From the Reviews:

(IMPORTANT NOTE: You must let the roux cook down before adding the half and half ~ this will eliminate the flour taste that so many are noting in their reviews). Added 1/2 teaspoon of Bay Seasoning and 1/2 teaspoon of onion powder for more flavor. Used a mix of chopped and minced clams and substituted 1/2 teaspoon garlic salt for a portion of the 1 1/2 teaspoon regular salt. Stirred only 1 tablespoon of the vinegar into the chowder prior to serving. Topped the chowder with crumbled bacon and a few chives for color. Helpful Tips: For a smokey flavor, add 1/2 teaspoon of liquid smoke which adds depth and complexity to the chowder base. Add fresh grilled corn cut off the cob which increases the smokey flavor. Replace black ground pepper with white pepper ~ it has a more delicate flavor than the ground black pepper which can be rather harsh with such a creamy base. Most Important: Do not add the clams to the chowder until you are ready to serve ~ the longer seafood "cooks" the tougher it becomes! Delicious with the changes.

Delicious!! I make this recipe twice a month. Following other reviews, I use cornstarch instead of flour. I heat the cream (fat free) over low heat, while the vegetables are simmering. I mix 3/4 cornstarch in with 1/4 cup milk, then add that to the cream. I don't use the red wine vinegar, b/c I don't think it needs it. I also add Old Bay seasoning, garlic and onion powder, and I use dried minced onion instead of fresh. LOVE THIS RECIPE!!