Mandy and Jace

A couple of things:

• I need a pedicure horribly.
• Peanut butter should come with a spoon because I hate washing peanut buttery spoons.
• I’m too old to stay up until 2:00 and get up early the next morning.
• I laughed at the workout video “Yoga Booty Ballet” until I tried it. Then I cried.
• I am fast fooded out. I will be cooking as much as possible this week. Is fooded a word? I’ll make it a word.

 
Here’s this week’s plan.
Tonight: rosemary crusted pork loin
Tuesday: chicken spaghetti
Wednesday: cowboy soup made in the crock pot
Thursday: leftovers after practice
Friday: date night

Happy eating!

WARNING…these are fattening and delicious. Proceed with caution

I was introduced to these little balls of deliciousness a couple of years ago at a friends bridal shower. I remember having one and falling in love. Since you can’t eat just one I kept sneaking back up to the table pretending that I was talking or looking at photos and grabbing more. I probably had 5 or 6 by the end of the night.



I knew that night that I had to learn to make these. I just can’t make them very often or I would be in very LARGE trouble (pun intended).

The cool thing about these is they are cheap to make and you can make them into any cake flavor you want. White…delicious, strawberry…refreshing, red velvet…oh my!

Cake balls
1 box of your favorite cake mix
1 carton of white or buttercream icing
1 package of chocolate or vanilla almond bark
extra icing for decoration



Make the cake according to the directions on the box. Cool fully.

Crumble the whole cake into a large bowl. Pour the entire carton of icing into the crumbled cake mix and stir together.

Roll the cake mix/icing mixture into small balls. You may have to get your hands wet to keep the cake mix from sticking to your hands. Place onto sheet trays and put in the freezer for 1 hour to harden.

After an hour melt several squares of the almond bark into a bowl. Dip the cake balls into the bark using a fork to coat them completely. Heat more almond bark as needed. Place on a sheet tray lined with wax paper.

If desired drizzle a different colored icing on top. Let them sit for 20-30 minutes to harden. Store in an air tight container.

We had such a great weekend. We had nothing planned so we did a lot of sitting in pajamas, working around the house and cooking. I was able to do a lot of prep work for our meals this week which is something I haven’t had time to do in a while. I made sauteed chicken for salads and nachos and prepared the flank steak for our 5 spice stir fry.

We have an excellent meal plan for this week. If it’s nice outside we may even grill! Here’s this weeks plan.

Tonight: the juiciest burgers ever and sweet potato fries
Tuesday: 5 spice beef stir fry
Wednesday: crock pot roast and potatoes
Thursday: take out after practice
Friday: date night

Happy eating!