Cake Bites

I've seen these little treats floating around the internet. I don't know if it is like a mormon thing that's new or if it is just a new fad dessert. So I decided to try them today and I LOVE THEM! They are super simple and easy to make...just a little messy.
There were two different ways I've seen to make these and I mixed them both to what I thought would work best.

Cake Bites
1 Can of frosting
1 Cake (made)
Almond Bark
sprinkles (optional)

1. Let the cake cool 15 minutes after it comes out of the oven. Then take a fork and crumble the cake. It goes fairly quickly with the cake still being hot.
2. Place cake crumbs in a large bowl and add the frosting. Mix it all together. The heat helps melt the frosting so it can get mixed easier.
3. Place in the fridge for an hour or so until cool.
4. Roll into one inch (or so) balls and place in the freezer. I lined a cookie sheet with wax paper and they all fit on the sheet and into the freezer. Leave in the freezer for about 30-45 minutes.
5.Take out of the freezer. Chop up the Almond bark and melt in the microwave.
6. Roll the balls in the chocolate and place on wax paper. Top with sprinkles if you want.

When using the Almond Bark, I usually shred 3 squares and put in a bowl. It takes about a minute for the bark to melt. If you over heat it, it gets clumpy and just doesn't work. So just heat it slowly and stir it.

I used a strawberry cake mix and white frosting, to go with the Valentine/February theme. But you can use whatever cake mix and frosting combo you want.

Corn Sausage Chowder

I got this recipe from American Baby in February 2006. We absolutely love it. The girls however, not so much. But they have turned into quiet the picky eaters, not eating any potato unless its a french fry.
Corn Sausage Chowder
1 lb pork sausage
1 C chopped onion
3 C 1/2 inch pieces of red potatoes (unpeeled)
2 C water
1 tsp salt
1/2 tsp dried oregano or majoram chrushed
1/8 tsp black pepper
One 15 1/4 oz can of corn drained
one 14 3/4 oz cream corn undrained
12 oz can of evaporated milk

1. Cook sausage and onion until sausage is browned and cooked. Drain well
2. Add sausage, potatoes, water, all spices and bring to a boil. Reduce heat and cover. Simmer about 10 minutes or until potatoes are tender.
3. Stir in corns, and milk. Cook and stir until heated through.

I usually double the water and potato in this. You can use a little less water but I really like potatoes in the soup. You could double the corn as well but I find it's fine with just doubling the spice, water and potatoes. (And of course you don't have to use red potatoes, just use what you have)
Last night I used a mild italian sausage and both Travis and I really liked it. So there is another variation.
And the recipe also says that this is a great dutch oven recipe. I'm not a big dutch oven person , so I've never tried it.