Week 12 -- A delicious cheese ball

8 oz cream cheese
2 TBS ranch dressing powder mix
2-3 Tbs heavy whipping cream
1/4 cup grated cheddar cheese

Put this all in a mixer.  Whip it rather fast to incorporate the cream and so that the cream starts to whip a little.  Add a little more cream if you want it even softer. 

Scoop out onto saran wrap.  Shape into a ball. 

Roll in chopped pecans or walnuts, Serve with crackers! 

No pictures, because everyone ate it so fast. 

Week 11 -- Egg in the Hole

Today at the Library, my neighbor was reading the Food Network Magazine.  She showed me the cover and said, "Doesn't that look delicious?"  I laughed -- given that we eat "egg in the hole" several times a week.

Honestly, I hardly think it warrants a recipe.  It is very easy.

It does have some advantages I thought I would share.  

1.  It is "eggseptionally" quick to make.

2.  You don't need utensils to eat it. 

3.  You can wrap a paper towel around it and head out for the bus.

Using a cookie cutter or whatever you have on hand (the top of a glass) cut a hole in the bread.  At our house we always use a heart cookie cutter.  

Heat a skillet (or griddle).  Spray on some non-stick spray and lay the bread down.  Crack an egg in the hole.  Two of my kids do not like the yolk -- so for them I immediately take a fork and scramble the egg in the middle of the hole.    Wait 2-3 minutes and turn.  (Unlike the photo where they didn't turn it) but I like mine cooked nearly all the way through. 

With a large griddle I can cook 4 at a time (one for each kid), I put them on paper towels and they either eat them at the table or take them and head out the door for the bus.  Either way . . .  NO DISHES!  And that is really what makes a successsful breakfast at our house.

Week 10 - Cornstarch Pudding

My mother made this pudding for us whenever we were sick (it is supposed to calm an ailing stomach) -- it really is quite delicious though.  I like to eat it warm, but it is really good cold also.  Serve with fruit or plain. 

1 1/2 TBS cornstarch
2 TBS sugar
1 cup milk

Mix continuously with a wire whisk over medium high heat until it boils and thickens.  Turn off the heat and add

1/2 tsp vanilla 

Pour into molds or bowls to cool. 

Place plastic wrap right on top of the pudding itself to prevent a skin from forming. 

Week 9 -- Chicken Taco Rice

We made this at my ward's cooking group this month (along with the salsa I posted for week 8).  This is great because depsite it being a "new" food to my kids, they all ate it and LIKED it. 

1 lb. boneless skinless chicken breasts or tenderloins
1 pkg frozen corn
2 tsp. olive oil
1 medium red or green pepper
1 16oz can chicken broth
1 ½ cup instant rice (I used brown rice)
1 8 oz can tomato sauce
1 pkg. taco seasoning

Cook the chicken.  Dice and set aside.  Cut peppers and sauté them in oil. Set aside.   In skillet add broth, tomato sauce, taco seasonin, chicken, and corn. Bring to a boil, then add peppers. Stir in rice and cover. Remove from heat. Let stand 5 minutes. Fluff with a fork. Use as a filling for tortillas.  Top with sour cream, cheese, and what ever else you like.

I also added 2 cans of black beans.  For my family, this made enough for 3-4 meals.  Very easy, very quick, and very yummy. 

Week 8 -- Another Salsa Recipe

This one is just as good as the other -- I like it as it doesn't call for jalapeno's (which I don't always have) and it is salty (which I like)


1 16 oz. can of plain diced tomatoes
2 TBSP Knorr chicken bouillon powder
1 10 oz can of Rotel tomatoes with green chiles
½ bunch of cilantro…twist off the top
3 or 4 green onions
2-3 fresh tomatoes cut up

In a food processor put diced tomatoes and bouillon powder and mix.

Then add can of Rotel tomatoes, bunch of cut up cilantro tops, onions (only use white part) Pulse 7-10 times

Then add 2-3 tomatoes cut up in fourths.

Can also add glove(s) of garlic at the end or avocado’s or frozen corn if you’d like

Week 7 - Texas Sheet Cake

I grew up having lots of Texas sheet cake and always liked it but never remember thinking I had to have it. Right before we moved away from Texas to Connecticut my mom's friend Linda T. brought this Texas sheet cake to a get together. I could not keep away from it. I probably ate 4 squares of it. I immediately asked for the recipe and wrote it down. I stuck it in my binder. I moved. I forgot all about it. I found it a while ago and realized I could not actually make Texas sheet cake as I did not own a jelly roll pan.

But, now I own 4 of them. I also found powdered buttermilk at the store so I have buttermilk whenever I want (like for this recipe) although both my Mom and my sister said they just add vinegar to milk -- I guess I missed learning that substitution.

It did not disappoint. It was delicious. The frosting especially. I had to lick the spoon and bowl.

In a saucepan bring to a boil
1. 1 cup water
2. 1/4 cup cocoa
3. 2 sticks margarine (I used butter as sticks of margarine are tricky to find here in the greater NYC area -- I can get them at Stop N Shop, but not costco, trader joe's, or stew leonards which are the 3 stores I shopped at this week).

Remove from heat and add
1. 2 cups sugar
2. 2 cups flour

Stir well, then add
1. 1/2 cup buttermilk
2. 1/2 tsp cinnamon
3. 1 tsp vanilla
4. 1 tsp baking soda

Pour into a jelly roll pan (I sprayed mine with Pam although I don't know if it is necessary) and bake at 350 for 20 minutes.

While it is baking make the frosting.
Boil together
1. 1/4 cup cocoa
2. 1/4 cup plus 2 Tbs buttermilk
3. 1 stick margarine (again, I used butter)
4. 1 tsp vanilla

Remove from heat (it looks really creamy and like you want to taste it, so I did and it is awful at this point -- only bitter chocolate!!!)

Now stir in 1 pound of powdered sugar and 1 cup of nuts if you so desire.

When the cake is done, let it stand 5 minutes then pour the frosting on top. Don't forget to leave some in the bowl because now it tastes really good!