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. 

Homemade Taquitos

Trent helping to plate them.

Here they are pan frying. (Can you guess who ran out of toothpicks and had to use skewers to hold the tortilla rolls closed?)

You can fill the flour tortillas with anything. This time I filled them with pulled Sweet pork and cheddar cheese. They were delicious!

Pulled Sweet pork is just a pork loin or tenderloin cooked all day in a crockpot until you can pull it apart. I cook it with Blended pace picante sauce and brown sugar.

Veggie Bars

2 cans of reduced fat crescent rolls
1 standard size bar of cream cheese
1 hidden valley ranch dressing packet (the powder mix)
1/2 cup mayo1 broccoli crown
1/2 cauliflower10 baby carrots
1/2 red pepper
1/2 orange pepper

Place the crescent rolls unrolled and flat on a baking sheet. Press the seams together to make one large rectangle. Bake at 350 for about 10 minutes (until nice and golden). Remove from the oven and let cool completely.In a bowl combine cream cheese, mayonnaise, and ranch mix. Stir well. When the roll is completely cooled, spread this on top.The broccoli, cauliflower, and carrots are chopped finely in a food processor. The peppers are chopped finely by hand. Mix them all together and then pour onto the ranch spread.Cut and serve!