Yes I know, it’s a blog post! I am as shocked as you are 🙂
Life is busy and, truth be told, I am practicing what I shared in my last post. I am trying to be critical of what I write and why. Am I being defensive? Making a point? Just spouting off? Wasting time writing something to avoid other chores and things I could/should be doing?
When I started this blog I purposed that it would be God honoring and helpful. And this time last year I was a blogging fool. Last summer I wrote posts on modesty, courtship, and just the overall joyful burden of life. Not to mention recipes and pictures and all manner of things.
This summer has been different though. Certainly not quieter in an everyday living sense but certainly in my blogging. I suspect it is just a season though and soon enough I’ll be at it again.
But to show that I haven’t completely abandoned my little corner of the cyber world I am sharing not one, but two, recipes. Actually to be fair the first isn’t a recipe as much as it is a wonderful snack idea. One of our favorite snacks here around the house lately is edamame. I will buy this shelled and serve them as a side dish at dinner but we devour them as a snack. All I do is boil them for a few minutes while they’re still in their pod, drain them, and toss with coarse salt.
Now, for an actual recipe. (Although it really is almost as simple as the edamame.) It’s light and tasty and the perfect cool dessert in the middle of the summer heat.
What you’ll need:
One angel food cake mix, cooked according to package directions
1 20oz can of crushed pineapple, with juice
1 lg container of cool whip
1 small package of vanilla instant pudding
What you’ll do:
Tear (or cut) the angel food cake into pieces.
Mix together the pineapple with the dry pudding mix until well blended.
Gently fold in half of the cool whip.
Layer half of the angel food pieces into the bottom of a trifle bowl.
Spoon half of the pineapple mixture into the bowl.
Sprinkle raspberries on top.
Repeat the layers.
Spread some of the regular cool whip on top and add even more raspberries on top.
Chill for at least two hours before serving.