Boatload Trail Mix

100 Happy Days #16

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Long, long ago, when I had a house full of youngsters, and I had a Costco card of my very own and enough money and inclination to shop for my voracious children–I would often buy that big industrial size bag of Trail Mix. It would seriously last about two days–and that’s if I hid it.

I haven’t actually brought one of those bags home in a long time because our numbers have dwindled and it wasn’t exactly cheap. So I got to thinking the other day, “just how hard could it possibly be to make my own trail mix?” I mean, really–it has like three ingredients and from what I could tell, somebody just dumped them in the bag together, and shook them around. Heck, I can do that.

So, the Bald Guy and I went to Winco and zipped over to the bulk section. Here’s where it got fun because…well, I had no idea there were so many different kinds of raisins–never mind all the other dried stuff. I got a bit carried away. As I bagged up the regular raisins, then golden raisins, then ruby raisins and moved quickly to currents and dried cranberries I heard my cute boy saying, “Ahhhh, mom–those are some big bags.”  I ignored him. It was for the best.

Next came salted peanuts–a busload, and one measly bag of M&Ms. What we ended up hauling out to the car was quite laughable, really. Especially when you think that the reason I didn’t buy the Costco kind was because the bag was too big and it cost too much. Yeeehaaa. We won’t talk about what all that cost, but I”ll tell you this-

it took two of my dad’s BIG (not kidding here) bowls to mix it up and nine gallon Ziploc bags to store it. It was lovely stuff. And it made me dang happy.

And fear not…I shared…with a boatload of fine people.

Partly because I’m very kind and generous….

but mostly because I wanted the world to think I made that much on purpose.

:} Heh, heh.

Daily Bread

100 Happy Days #4

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I’ve done a bit of study on the subject and have found that Sprouted Wheat Bread is suppose to be a healthier choice than whole wheat–and of course, almost anything is better than white bread. So, thinking that I’d have to go to some fancy-schmancy organic health food store to find it was a bit daunting. Imagine my surprise to find it at my own little old grocery store–one measly block from my house. It make a great sandwich and lovely toast.

All in all, a better, healthier choice and…

it makes me very, very happy.

Hot Air Balloons?

Did anybody notice that there was no post for the 4th of July Balloon Festival?

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Well, that, my friends is because we were totally ready to go at 5:30 am but when we arrived at the field…

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all the people and cars were going the other direction.

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Apparently, there was too much cloud cover and too much wind so the whole darn shootin’ match was canceled and everyone was heading back home.

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Which pretty much means that this year the Hot Air Balloon Festival was just, you know….

hot….air.

Yeah, I crack myself up.

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Luckily, even in a dreadful crisis such as this, we still know how to behave.

It was a good day.

:}

Poor Poor Baby

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Oh, to watch this little Magoo, having his first real taste of this exotic, lovely treat…

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one would certainly think that he was being force fed something scary…

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nasty…

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horrific even.

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Certainly it must be a dreadful tasting thing. Something so terrible that it makes a baby cry…

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and then gag.

Poor, poor baby.

Come on now.

Be brave.

Be strong.

Be good…

and…

eat…

your…

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cupcake.

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Seriously?

 

:: Boston Cream Cake ::

Oooh-oooh. Boston Cream Cake in all it’s scrumptious glory. In a hurry? Need a dessert like…NOW?  Well, my friends, you’re in luck.

Easy. Quick. Yummy beyond belief.

And I mean it.

Oh, and don’t be confused–or alarmed by the pictures. We tripled the recipe–hence, three of everything. Your eyes work just fine.

Luckily, 3 fit in a 9 x 13 Pyrex pan just perfectly. About the right amount for this crazy crowd.

Boston Cream Cake

Ingredients:

1-1/2 cups cold half-and-half cream

1 small package instant French vanilla pudding mix

1 loaf frozen pound cake, thawed

3/4 cup confectioners’ sugar

2 tablespoons baking cocoa

4 to 5 teaspoons hot water

Directions:

In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.

Cut cake into three horizontal layers.

Place bottom layer on a serving plate.

Top with half of the pudding.

Repeat layers.

Top with third cake layer.

In a small bowl, combine the confectioners’ sugar, cocoa and enough water to reach desired spreading consistency.

Spread over top of cake, letting glaze drizzle down sides.

We served ours with fresh strawberries…

and it was gone in exactly 12 minutes of a hurricane-type eating frenzy.

It wasn’t my fault…but it was an incredible 12 minutes.

See for yourself.


5.0 from 1 reviews
Boston Cream Cake
 
Ingredients
  • 1-1/2 cups cold half-and-half cream
  • 1 small package instant French vanilla pudding mix
  • 1 loaf frozen pound cake, thawed
  • ¾ cup confectioners' sugar
  • 2 tablespoons baking cocoa
  • 4 to 5 teaspoons hot water
Instructions
  1. In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
  2. Cut cake into three horizontal layers.
  3. Place bottom layer on a serving plate; top with half of the pudding.
  4. Repeat layers.
  5. Top with third cake layer. In a small bowl, combine the confectioners' sugar, cocoa and enough water to reach desired spreading consistency.
  6. Spread over top of cake, letting glaze drizzle down sides.