"Cake Balls"

I used too much almond bark per cake ball and also made my cake balls a little too big - learn from my mistakes: make the cake balls about the size of candy buckeyes and go light on the almond bark.  I tried to make "cake pops" by putting popsickle sticks in them; but, again my cake balls were too big for this to work out.  (See the photos, LOL) Enjoy!

How To Make Them:

1)      Make a chocolate cake (I used Devil’s Food Cake)

2)      Let the cake cool

3)      Use a fork and break up the cake (I did this in a big bowl to avoid spilling cake on the floor)

4)      Mix in some frosting.  Use about a ½ a can of your favorite frosting.  Add in mini chocolate chips.   I think this helps hold the cake ball together and makes them taste very rich.

5)      Roll into balls (be sure to pack them kind of tight).

6)      Drizzle almond bark over them (I used a spoon and a mini spatula for this). 

7)      Then add sprinkles or other candy decoration and let them cool on wax paper.

Pre-Almond Bark: please note that the 2nd one from the left in the top row is close to the correct size :)

Some of mine finished; I used vanilla almond bark

The BEST Breakfast Casserole EVER! "the money maker" -Josh

One of our new clinicians started Friday morning breakfast at work; it was my turn last week and I was determined to make a delicious breakfast casserole and WOW everyone with my domesticity (I think that is a word, LOL).  My colleagues LOVED this meal; I was so happy!  I served it with mini blueberry muffins.  NOTE:  you could make a healthier version of this with low-fat cheese, egg whites, lean meats,  and green veggies.  It would be less savory but still very tasty!

Ingredients:
6 baking potatoes
1 pound ground pork sausage (I used 12 strips of chopped up bacon, instead)
2 tablespoons of butter
1 onion, sliced
2 tablespoons of seasoned salt (I used Lawry's, of course)
1 cup shredded cheddar cheese (I think I used 2 cups)
12 eggs, lightly beaten (I think I used 15, actually)
Salt and pepper to taste
NOW, we have a vegetarian at work, so I put the chopped up bacon on one side and then used 1 small pkg. of frozen spinach, thawed on the other side (see instructions below and see photo)
I imagine that you can add any ingredients that you like such as peppers or mushrooms or chorizo

Instructions:
Preheat oven to 350 degrees.  Lightly grease a medium baking dish.

Prick potatoes with a fork, place on a medium baking sheet, and bake 30 minutes, or until tender but firm (I baked them for 45 minutes).  Remove from heat, cool, peal, and cube.

Melt butter in a large saucepan over medium heat.  Stir potatoes and onions into saucepan, and cooked until potatoes are brown and onion is tender, about 10 minutes.  Sprinkle with seasoning salt.  Place potato mixture into the prepared baking dish.  Cover with sausage (or bacon and spinach or your toppings).  Sprinkle with cheese, top with eggs, and season with salt and pepper.

Bake 30 minutes in the preheated oven, or until eggs are fully cooked.  (I think I baked it for about 45 minutes)

Steaks with Bordelaise Sauce

(I forgot to take a picture, sorry!)  Also, this is not the most healthy recipe...lots of butter!

Ingredients:

1 cup low-salt beef broth

2 ounces beef bone marrow (from four 2-inch-thick beef crosscut shank bones)

6 tablespoons (3/4 stick) chilled unsalted butter

1 large shallot, finely chopped

1 cup dry red wine

4 1/2-inch-thick New York strip steaks (each about 8 ounces)

Chopped fresh parsley

Instructions:

Bring broth to simmer in heavy small saucepan over medium-high heat. Add marrow; reduce heat to low and poach gently until marrow looks translucent and gray, about 2 minutes. Using slotted spoon, transfer marrow to small plate. Refrigerate marrow poaching liquid. Refrigerate marrow until cold and firm, about 45 minutes. Dice marrow finely; cover and chill. (Can be made 1 day ahead. Keep marrow and poaching liquid chilled.)

Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add shallot and sauté until translucent, about 3 minutes. Add wine and boil until reduced to scant 1/2 cup, about 5 minutes. Transfer reduction to small bowl.

Melt 2 tablespoons butter in heavy large skillet over high heat. Sprinkle steaks lightly with salt and pepper. Add to skillet and sear until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Add wine reduction to skillet and bring to boil, scraping up browned bits. Reduce heat to medium. Whisk in remaining 3 tablespoons butter, 1 tablespoon at a time. Add 1/4 cup reserved marrow poaching liquid and diced marrow. Cook until marrow melts and sauce is smooth, whisking constantly, about 2 minutes. Thin sauce with more poaching liquid by tablespoonfuls, if desired. Season sauce with salt and pepper. Spoon sauce over steaks. Sprinkle with parsley.