Blackberry Cakeballs

1 box white cake mix
2 small boxes of raspberry jello
4 large eggs
1 cup vegetable oil
1 cup blackberry wine

2 large bags of semisweet chocolate for dipping (add 1 TB vegetable oil per large bag of chocolate chips)

Mix cake ingredients together, beat 3 minutes. Grease and flour 13 x 9 pan and bake @ 350 for 30-45 minutes.

To make cake balls, tear apart into crumbs. Mix in 1 can vanilla icing (might be easier to do when cake is warm). Cool in refrigerator. Once cooled, form cake into balls with cookie scoop, place on waxed paper and cool in refrigerator. Melt chocolate chips, add oil and dip balls. Placed dipped balls on waxed paper. Store in refrigerator (or not). Makes about 80 balls. Next time I will try to use less frosting.

Crockpot Macaroni & Cheese

8 ounces macaroni, cooked and drained
12 ounces shredded cheddar cheese
1/2 lb Velveeta cheese
6 ounces evaporated milk
1-3/4 cups milk
1/4 cup melted margarine
1 egg
salt & pepper
paprika

Grease crockpot with margarine. Mix all ingredients except hold back 1/3 cup shredded cheese and paprika. Pour into crockpot and top with 1/3 cup shredded cheese and paprika. Cook 3 to 3-1/2 hours on LOW. Do NOT overcook!

Banana-Chocolate Tea Bread

1/2 cup butter, softened
1 cup sugar
2 eggs
1-1/2 cup all-purpose flour
2 Tb cocoa
1 tp baking soda
1 tp salt
1/2 tp ground cinnamon
1 tp vanilla extract
1 cup mashed banana (about 2-3 bananas)
1/2 cup sour cream
1/2 cup chopped walnuts
1/3 cup mini semi-sweet chocolate chips

Cream butter; gradually add sugar, beating well until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, soda, salt and cinnamon; sift together (or mix with a whisk). Stir flour mixture into egg mixture, blending well; add vanilla. Stir in banana, sour cream, walnuts and chocolate chips.
Spoon batter into a greased & floured loaf pan. Bake at 350 degrees for 55 minutes or until toothpick comes out clean. Cool in pan 10 minutes, then remove from pan to finish cooling. (Will make four mini-loaves)

Apple Dumplings ( Susie Chandler)

2 cans crescent rolls
10-12 Granny Smith apples or frozen peaches and blueberries
1/2 cup margarine
1 cup sugar
1 tp vanilla extract
1 tp cinnamon
8+ oz Sprite or Mt. Dew

Spray pyrex pan with Pam. Peel and core apples. Roll apples individually in a crescent roll, tucking in points and placing in pyrex dish in a single layer. Mix margarine, sugar, vanilla and cinnamon in a small saucepan; bring to a boil and pour over dumplings. Pour Sprite around perimeter of dish. Bake at 325 degrees about 45 minutes. Eat warm.

Festive Fudge ( Borden's recipe)

3 cups (18 ounces) semi-sweet chocolate chips
14 ounces sweetened condensed milk
dash of salt
1 cup chopped nuts, optional
1-1/2 tp vanilla extract

In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat, then, stir in nuts and vanilla. Spread evenly into waxed paper lined 8- or 9-inch pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store covered in refrigerator. Makes about 2 pounds.

Orange Walnut Fudge (Erma Falusi in a magazine)

3 cups sugar
1/2 cup water
1/2 orange juice
12 ounce semi-sweet chocolate chips
1 TB finely grated shredded orange peel
1 cup chopped walnuts

In 3 quart saucepan, combine the sugar, water and orange juice. Cook and stir over medium heat till sugar dissolves and mixture comes to a boil. Clip candy thermometer to the side of the pan and continue cooking until the temperature reaches 234 degrees (soft-ball stage), stirring occassionally. Remove from heat. Stir in chocolate pieces and orange peel. Fold in walnuts. Spread candy into foil-lined 13 X 9 X 2-inch baking pan. Chill till set. Cut into squares and store in refrigerator. Makes 3 pounds.

Chocolate & Butterscotch Fudge (Borden's recipe)

1 cup butterscotch chips
14 ounces sweetened condensed milk
2 cups semi-sweet chocolate chips
1 tp vanilla extract
1/2 cup chopped walnuts

Line 8-inch square pan with foil. In small microwaveable bowl, place butterscotch chips and 1/3 cup sweetened condensed milk and set aside. In another microwaveable bowl, place chocolate chips, remaining sweetened condensed milk and vanilla. Microwave at HIGH 1 minute, stir until chips are melted. Stir in walnuts. Spread into prepared pan. Microwave butterscotch chips at HIGH for 45 seconds; stir chips until melted. Spread evenly over chocolate layer. Refrigerate until firm. Remove from pan, peel off foil and cut into squares. Store in refrigerator.