Getting Back on Track

No more procrastinating. I have to get back on track and get out of this funky mood I've been in for four months. I've been really busy and yet I feel like I haven't done anything constructive. You ever get in one of those moods where you are just mad or dislike everything? Food doesn't taste good, clothes don't feel good, bad hair days, bad face days, ya just want to crawl under and rock and sleep all day days. My two forms of entertainment lately have either been eating or sleeping. I'm one of those "emotional eaters". I get my feelings hurt....I eat. I get upset.....I eat. Depressed......eat. A celebration or a happy occassion......We EAT!!! Ugh!!! I spent the first five months of this year sweating and working my butt off and watching what I eat to loose 15 pounds. It only took two and a half to gain it all back!!! It's September 1st and I am making a vow that starting tomorrow I am going to get back on track and stay on track through the end of the year. Back to exercising, back to working out, back to eating healthy!!!! No more procrastinating! No more excuses! (although I did have some pretty good ones) Cracked my elbow, chipped my thumb, had my heart broken, and broke my toe. All of which were excuses to pig out or not work out.

Fortunately, most of those have healed and life will go on. I just need to stay focused and make healthy choices for myself, physically and emotionally. Now, check out this new cake recipe!!! Ha Ha!

Thursday, October 20, 2011

Witch Hat Cheese Ball

1 8-ounce package cream cheese, soften
1/4 cup mayonnaise
2 cups shredded Italian 5-cheese blend
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
1/2 cup chopped pepperoni
2 tbsps Italian seasoning
1 tbsp ketchup
2 cups finely crushed blue corn tortilla chips
1 cup finely crushed green or orange tortilla chips
Assorted crackers


In the work bowl of a food processor, combine cream cheese and mayonnaise.  Pulse to combine.  Add cheese blend, mozzarella cheese and cheddar cheese, pulsing to combine.  Add pepperoni, Italian herbs and ketchup, pulse to combine.  Refrigerate for 30 minutes or until firm. Make a disk shape with half of the cheese mixture.  Cover with crushed blue chips.  Form remaining half of cheese mixture into a cone shape.  Dip flat bottom of cone into the crushed green or orange chips.  Press blue chips onto top and sides of cone.  Place on top of the disk.  Refrigerate until ready to serve.  Serve with assorted crackers.

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