Tag Archives: health

Better than Sex Cake

4 Aug

There have been many Better than Sex cake recipes fly across the internet. And many coinciding  narratives to the “Better than” mystique…  Paula Deen says that if this cake is better than sex while you’re in your 20’s, you’ve got issues; but when you’re pushing 60 –  this cake can give sex a run.  And in another tidbit, a coworker didn’t care much for the  name – so at work functions this cake became known as ” Better than Waterskiing Cake.”

So, in honor of Mr. Richard Diehl “liking” Good Food… I bring you Better than Water-skiing Cake.  (Do you like Good Food, too? Find us at www.facebook.com/likegoodfood.)

Ingredients

  • 1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare
  • 1 (20-ounce) can crushed pineapple
  • 1 cup sugar
  • 1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
  • Cool Whip
  • 1 cup flaked coconut

Directions

Preheat oven to 350 degrees F.

Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.

Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.

Prepare pudding according to package directions, add coconut. Spread pudding mixture over cake and refrigerate until thoroughly chilled.  Cover top of cake with whipped cream.

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Ice Cream Lemonade Pie

30 Jul
I like pie.  And during the summer,  I am a junkie for lemonade.  This pie melds my 2 favorites,  lemonade and ice cream into my dessert passion -pie.   Trust me – this one is a keeper.
Ingredients
1 pt. vanilla ice creamIcecream lemonade pie
1 (8 oz.) pkg. of whipped topping
1 (8 oz.) can frozen lemonade concentrate
1 graham cracker pie crust
Directions
Mix topping, ice cream and lemonade.  Fill pie crust and freeze for at least 1 hour before serving. Makes 6 to 8 servings.

Strawberry Pecan Salad

15 Jul

I hope you didn’t mash all your Strawberries into yesterday’s Jam recipe.

Add fruit to bagged greens. It’s a welcome change from the plain Ranch/French/Italian dinner salad.   Consider adding bacon for a bit of additional protein and this salad is a cool meal on a hot summer’s day.

Serves 4

Ingredients

  • 1 (16 ounce) bag mixed salad greens (arugula, red oak leaf lettuce, romaine lettuce, etc.)
  • 8 large strawberries, sliced
  • 8 grapes, seedless and cut in half
  • 1 (7 ounce) can mandarin orange segments, drained
  • 1 small red onion, sliced thin
  • 1/2 cup candied pecans (or glazed)
  • 1/4 cup feta cheese, crumbled

Raspberry Vinaigrette

  • 1/2 cup light olive oil
  • 1/4 cup raspberry vinegar
  • 1/4 cup yogurt
  • 2 tablespoons sugar


Easy Strawberry Jam

14 Jul

Strawberry Jam

3 3/4 cups crushed strawberries
1/4 cup lemon juice
7 cups sugar
1 package Certo Liquid Pectin

Preheat the oven to 225 degrees F.  Wash and rinse 8 one cup jam jars. Drain the jars of excess water and place them upright on a cookie sheet.  Place the cookie sheet in the 225 degree oven for a minimum of 10 minutes. This will sterilize the jars. You can keep the jars in the oven until the jam is ready to be poured into the jars.

Place the washed lids and seals in a medium saucepan filled with water along with a set of metal tongs, which will be used to place the lids on the jars.  Boil them for at least ten minutes.

Use a potato masher to crush the berries, one layer at a time. With liquid measuring cup measure out the 3 3/4 cups of berries. Pour the berries into a large saucepan. Add the sugar and lemon juice. Do not reduce the amount of sugar, the full amount must be used for the jam to set. Turn the heat to high and bring to a full rolling boil. Let boil for one full minute.

Remove from heat and stir in the package of liquid pectin. Skim the foam from the top with a large flat metal spoon and stir the jam for 5 minutes to distribute the fruit evenly.

Remove the cookie sheet with the jam jars from the oven. With a small ladle, fill the jars with jam, leaving 1/4 inch of space from the rim. Using the tongs (cover your hand as the tong handle may be hot from being in the boiling water) remove the seals from the water, one at a time. Shake excess water from the seal and place on the jar. Then, still using the tongs, remove the rings. Again, shake off excess water and place the rings over the seals and tighten firmly.

The jam will take about 12-24 hours to set. The seals should pull down as the jars cool and you may hear clicking sounds as the seals form. If the fruit has settled to the top, turn the jars over to redistribute as they cool.

Jars may be kept unopened up to one year on the shelf.

from Radishes and Rhubarb

Blackberry Lemonade

13 Jul

Summer in your mouth from Taste of Home
Ingredients

  • 4 cups water, divided
  • 1 cup sugar
  • 1 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 1 cup blackberries

Directions

  • In a large saucepan, bring 2 cups water and sugar to a boil. Boil for 2 minutes, stirring occasionally. Remove from the heat. Stir in the lemon juice, lemon peel and remaining water; cool slightly.
  • In a blender, combine 1 cup of lemon mixture and the blackberries; cover and process until blended. Strain and discard seeds. Pour blackberry mixture and remaining lemon mixture into a pitcher; stir well.  Refrigerate until chilled. Serve over ice. Yield: about 1-1/2 quarts.

Nutrition Facts: 1 serving (1 cup) equals 152 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 40 g carbohydrate, 2 g fiber, trace protein.

Grandma Chamber’s Chili Sauce

9 Jul

The house smells like 1965….  I’ve commented before on my gardening adventures and this is another exercise in gardening satisfaction.  Those of you from the south that are familiar with pinto beans or purple hull peas as an entree, know the value of a good chili sauce to complement the evening’s fare.  This is a family classic.

Grandma Chamber's chili sauce20 lg tomatoes

6 lg onions

4 green peppers

2 hot peppers

4-1/2 c sugar

4 c vinegar

1T cinnamon

2t ginger

1t salt

1/2 t cloves

1/2t allspice

Chop and mix together all ingredients.  Boil slowly until thick (3-1/2 hours) Put in jars.  Seal with hot water bath.

Miss you, Grandma!

Ten Rules for Being Human

7 Jul

Ten Rules for Being Human

by Cherie Carter-Scott

1. You will receive a body. You may like it or hate it, but it’s yours to keep for the entire period.
2. You will learn lessons. You are enrolled in a full-time informal school called, “life.”
3. There are no mistakes, only lessons. Growth is a process of trial, error, and experimentation. The “failed” experiments are as much a part of the process as the experiments that ultimately “work.”
4. Lessons are repeated until they are learned. A lesson will be presented to you in various forms until you have learned it. When you have learned it, you can go on to the next lesson.
5. Learning lessons does not end. There’s no part of life that doesn’t contain its lessons. If you’re alive, that means there are still lessons to be learned.
6. “There” is no better a place than “here.” When your “there” has become a “here”, you will simply obtain another “there” that will again look better than “here.”
7. Other people are merely mirrors of you. You cannot love or hate something about another person unless it reflects to you something you love or hate about yourself.
8. What you make of your life is up to you. You have all the tools and resources you need. What you do with them is up to you. The choice is yours.
9. Your answers lie within you. The answers to life’s questions lie within you. All you need to do is look, listen, and trust.
10. You will forget all this.