Bena Mae’s Kitchen: New Year’s Resolutions

New Year’s Resolutions
 

New Year’s Day is a time when we look forward to the future. Some of us like to think about great memories of the past year. As for me, I can only hope that 2016 is a better year than 2015. My high points and low points of the past year cancel each other out. Sick, Well, Sick, Well, same old, same old.

So I’m happy to flip to the January calendar and hope that by July I’ve learned to date my checks to the proper year. This is a bad habit of mine, not to say that I’m averse to turning loose of the old year, it’s just that I’m a creature of habit.

And being a creature of habit, it’s hard for me to keep a resolution. Three days max and I’m back to my old ways.

So for three days I resolve to eat less chocolate. Being a chocolate addict, this is a big step for me. What will I do when I need that 9 o’clock fix? Is there rehab for chocolate degenerates like me? Maybe a family intervention like they have on TV. Thirty days at a rehab center in California sounds rather nice.

I will eat less kraut. Since I’m not a kraut eater, this is an easy one for me.

I will stop throwing my shoe at mattress commercials on TV. And that gal named Flo who sells Progressive Insurance who pops up at every commercial break, I say, Flo, give it a rest. I’m just sayin’…..

But car commercials are at the top of the list.  Do they have to shout so loud?

I will eat healthier foods like broccoli, carrots, pickled beets and beef burritos. Works for our friends south of the border.  And I promise to eat more banana pudding ice cream. It’s a good way to get fruit in my diet.

I will not watch a newscast that makes my stomach turn sour. That covers most of them, especially you Chris Matthews. Stop talking over your guests.

Some of these resolutions I will keep, others just wishful thinking.

Now where is that chocolate bar before I start my three-day chocolate fast.
 

Bacon Ranch Potatoes
 

Ingredients
8-10 medium potatoes (cut into ½
    inch cubes)
1 can of condensed cream of mushroom
    soup
1 ½ cups milk
1 envelope dry ranch dressing mix
2 cups shredded cheddar cheese (divided)
Salt and pepper to taste
6 bacon slices (cooked until crispy
     and crumbled)

Directions
Pre-heat the oven to 350 degrees.
In a large pot cover the potatoes in water and bring to a boil over high heat. Cook for 10-12 minutes or until the potatoes are almost tender. Drain.
Grease a 13×9 inch casserole dish.
In a bowl, mix together cream of mushroom soup, milk, ranch dressing, 1 cup of the cheese, and add the salt and pepper to taste.
Pour over potatoes in the casserole dish.
Sprinkle remaining cup of shredded cheddar cheese and the crumbled bacon over the top.
Place into the oven and bake uncovered for 25-30 minutes or until the potatoes are tender.