Cake Balls

• 1 (18.25 ounce) package chocolate cake mix
• 1 (16 ounce) container prepared cream cheese frosting (you can mix and match cakes and frostings!)
  
• Dipping (melting) chocolate, I use I thing chocolate and one thing white chocolate, Baker's I believe.
  

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl (let stand for ~20 minutes first), and stir in the frosting until well blended.
2. Use a melon baller or small scoop to form balls of the chocolate cake mixture. (I just took some out on a spoon, and rolled it between my hand to form a ball) place on wax paper on a cookie sheet.
   
3. After formed, pop them into the freezer for at least an hour.
4. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
5. Dip the balls into melted chocolate using a toothpick or fork to hold them (I just used my fingers). Place on waxed paper and return to the fridge to set.

YUM!

Posole

By request! ;0)

• 2 pounds pork shoulder, cut into 1 inch chunks. (I buy the already cubed pork shoulder stew meat, much easier!)
• 1 tsp salt
• Freshly ground pepper
• 1 tsp ground Cumin
• 1 tsp dried Oregano (plus some for garnish if you want)
  
• 1-2 tbsp canned Chipotle chilies in Adobo Sauce pureed with 4 tbsp water (I use MUCH more, but we like it HOT)
• 2- 30 ounce cans hominy (I get Mexican Style)
• 1 Bay Leaf
• 2 medium onions, 1 finely chopped, 1 diced
• 2 large garlic cloves, chopped
• 1 bunch cilantro, stemmed. (Plus some chopped for garnish if you want- all optional)
• 6 radishes, thinly sliced (optional)
• Avocado, diced (optional)
• Limes, cut into wedges (optional)
  
• Tortillas (optional)

In large soup pan brown pork and add salt, pepper, cumin, oregano and chipotle puree. (start with 1 tbsp to control the heat, more can be added later) Add the liquid from the canned hominy along with the bay leaf and enough water to cover the meat. (~2 cups) Bring soup to a boil and skim off any foam that comes to the surface. Reduce heat then add finely chopped onion and cook, covered at a low simmer for 1 hour.

Add the hominy to the soup, turn heat up a little and cook uncovered at moderate heat until the pork is tender and the liquid has thickened slightly but is still soupy. (~1 hr) Add water if it becomes to thick. Add more chipotle puree to taste. (If you only prefer a little, it wont have a real red color to the soup, don't worry about it!) 10 minutes before the soup is done add the chopped garlic. Before serving add the chopped cilantro. (I don't do this step)

Assemble garnishes (cilantro, avocado, onion, oregano, radishes, limes) and warm the tortillas. Serve.
We only do chopped onion, soo good, and tortillas with the soup. Jason likes lime with his. Enjoy!