Fast Food Addiction

I am the first to admit that I eat like a 16 year old kid.  I eat at McDonald's at least 3x a week, sometimes more and I mean way more.  I think that my poor eating habits stem from my childhood.  My parents always worked 2nd.  By the time I was in the 5th grade I was staying home alone until midnight.  My wonderful dad, who was a state trooper, would bring me something to eat each night (always fast food).  My parents did the best they could and I am in no way blaming them for my fast food addiciton.  I never learned how to cook unless you count boiling water for ramen noodles.  HAHA, I am being serious.

Fast Forward...
Thank GOD!  I married a man that can cook.  My husband (Kyle) does all of the cooking.  Every night when I get home from work he has my little plate made for me.  Did you just puke in your mouth?  Sorry but he does.  My Kyle makes all kinds of wonderful dishes but unfortunately, we have raised picky eaters.  I have serious guilt issues over this!  Kyle is stern.  His policy - no eat dinner/no get dessert.  I am the weak one that will allow them to eat dessert.  I know, I know it's the working mom guilt.

Where am I going with all of this?  Well, once a year (about this time of year) I have an overwhelming desire to cook/bake.  I tell myself that we are going to start eating better.  I start searching the Internet looking for yummy recipes.  Below is a recipe that I want to try this weekend.  Don't worry...this phase will pass.  Just ask my Kyle.  But in the mean time please indulge me.

BLUEBERRY SNACK CAKE

· 2 cups all-purpose flour

· 1-1/2 cups sugar

· 1/2 cup cold butter or margarine

· 1 tsp baking powder

· 1 cup milk

· 2 eggs, separated

· 2 cups fresh or frozen blueberries**

In a mixing bowl, combine flour and sugar. Cut in butter until crumbly. Set aside 3/4 cup for topping. Add the baking powder, milk and egg yolks to remaining mixture; mix well. Beat egg whites until soft peaks form; fold into batter.

Pour into a greased 9x13 pan. Sprinkle with blueberries and reserved crumb mixture.

Bake at 350 F for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.

Yield 15-18 servings

**If using frozen blueberries, do not thaw before adding to the batter.
Source:  chef-n-training  **Check out this site.  One word FABULOUS!