Hiking with Kristy

Saturday, July 12, 2008

Hiking with Kristy

Kristy and I went hiking Thursday night to check on an alternate route for our group hike on Saturday. We started at the base of the ski hill and followed one of the cat tracks. We basically went all over the place, since we would start on one path and get sidetracked by an intersecting one, but we had a great time. We did eventually find a good starting point for our hike on Saturday and a basic route to follow. We definitely went farther than we'll plan on going with the group. With the strength training exercises I've started doing everyday and our hike, I got a great workout. I was a little sore by the end of the day, but it felt good and I slept great! :)

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Key Lime Mousse Cake

1 (9 oz.) box Jiffy yellow cake mix
2 T. flour
½ c. water
1 egg
1 (12 oz.) can frozen limeade concentrate, thawed, divided
1 (8 oz.) cream cheese, softened
1 (3 oz.) pkg. white chocolate instant pudding mix
1 small container of Cool Whip, divided
2 limes
1 square white chocolate baking chocolate, grated

Heat oven to 325F. Grease and flour springform pan. In a small bowl, combine cake mix, flour, water and egg. Beat until smooth and pour into pan. Bake for 25-28 minutes. Remove from oven to cooling rack and cool completely. Brush with ½ c. limeade concentrate. Set aside 1 c. Cool Whip. Beat cream cheese until smooth. Gradually add ½ c. limeade concentrate. Beat until smooth. Add remaining Cool Whip and pudding mix. Spoon filling over cake and spread evenly. Sprinkle top with zest from 1st lime and grated white chocolate. Use decorating bag with star tip to pipe rosettes around top edge of cake and garnish with lime wedges from 2nd lime. If cake is not going to be served right away, keep chilled in refrigerator. Run table knife around the edge of cake and remove the collar. Transfer cake to a serving dish. Makes 12 servings.

Barbecued Beef Chili

7 tsp. chili powder
1 T. garlic powder
2 tsp. celery seed
1 tsp. coarsely ground pepper
1/4 - 1/2 tsp. cayenne pepper
1 fresh beef brisket (3 to 4 lbs.)
1 med. green pepper, chopped
1 sm. onion, chopped
1 (12 oz.) bottle chili sauce
1 c. ketchup
1/2 c. barbecue sauce
1/3 c. packed brown sugar
1/4 c. cider vinegar
1/4 c. Worcestershire sauce
1 tsp. ground mustard
1 (15 oz.) can hot chili beans
1 (15 oz.) can great northern beans, rinsed and drained

Combine the first five ingredients; rub over brisket. Cut into eight pieces; place in a 5-qt. slow cooker. Combine the green pepper, onion, chili sauce, ketchup, barbecue sauce, brown sugar, vinegar, Worcestershire sauce and mustard; pour over meat. Cover and cook on high for 5-6 hours or until meat is tender. Remove meat; cool slightly. Meanwhile, skim fat from cooking juices. Shred meat with two forks; return to slow cooker. Reduce heat to low. Stir in the beans. Cover and cook for 1 hour or until heated through. Makes 12 servings.

Sugar & Spice - But Always Nice

Saturday, July 12, 2008