Spice Balls Recipes

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PUMPKIN SPICE CAKE BALLS

These yummy little cake balls are a great fall treat! Extremely moist, they remind us of a pumpkin pie. With the candy coating, you're going to find yourself saying "I'll just have one more" a lot. They'll be great for a party, tailgate, or wherever you need to bring a little dessert.

Provided by Leah Robertson

Categories     Other Desserts

Time 45m

Number Of Ingredients 6



Pumpkin Spice Cake Balls image

Steps:

  • 1. Mix together the first 4 ingredients.
  • 2. Pour into 9x13 cake pan and bake as directed on the cake mix box.
  • 3. Let cake cool.
  • 4. Then crumble the cake and place into a large bowl.
  • 5. Add cream cheese frosting and combine. Place cake mixture into the refrigerator for at least an hour.
  • 6. Scoop out cake "dough" with a small cookie scoop or melon ball scoop.
  • 7. Roll into balls. Put them back into the fridge to keep cold.
  • 8. Melt almond bark as directed on package. Taking a few cake balls out the fridge at a time, coat cake balls with bark.
  • 9. Place on wax paper to cool and decorate as desired.

1 pkg spice cake mix
1-15oz can(s) pumpkin
1/2 c water
1 egg
1 tub of cream cheese frosting (I use about 3/4 of the tub)
1 pkg vanilla almond bark

SPICY SAUSAGE BALLS

These sausage balls are the perfect bite-size combination of cheese, meat and biscuits -- all rolled into one. A staple around the holidays in the South, they are perfect on their own as an appetizer, or served as a side dish at your holiday table.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 38 balls

Number Of Ingredients 5



Spicy Sausage Balls image

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • In a large bowl, combine the sausage, Cheddar, baking mix, garlic powder and salt and knead with your hands until a homogenous dough forms (this will take about 5 minutes). Pinch off golf ball-size pieces of dough, roll them into balls and arrange them 1 inch apart on the prepared baking sheets.
  • Bake until the sausage balls are golden brown and cooked through, about 25 minutes. Let cool for 5 minutes and serve warm or at room temperature. Store any leftover sausage balls in an airtight container for up to 1 week.

1 pound spicy Italian sausage, casings removed
4 cups grated extra-sharp Cheddar
2 cups baking mix, such as Bisquick
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt

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