Tonight is our last HOO-rah.
This means the absolute last celebration of the holiday season! Now, some of you may be sad of this, but for our family it means getting back to normal. AND…for those of you with kids already know, this is a good thing! We’ve been traveling from one house to the next – from one state to the next…and now we’re back home. Tonight, the kids and I are spending New Year’s Eve at my mom’s house (Grandma’s house). Josh is on a pheasant hunting trip to the Northeastern part of our state (which is totally okay). The poor guy has been working SO hard on building us a new shop and getting things done around our land and "so called" house that he hasn’t gotten to spend hardly a second hunting or otherwise… So, I sent him off to have a little fun! Plus, I we’re getting too old to do too much of a New Year’s celebration. We usually fall asleep long before midnight, unless there’s someone around to bug us and keep us awake, which is why I’m heading to Mom’s party.
So, in honor of the New Year, I thought I’d share a delicious drink recipe and also a cake recipe that is Josh’s absolute favorite! People either love it or hate it… you decide!
First up, LAVA FLOW…
I first had this drink on a ski trip to Breckenridge, Colorado when we went to dinner at Bubba Gump’s Shrimp Co. My sister and I have loved it ever since. Now, I’m not a big drinker (at least not since college – I learned my lesson early). But, you can’t beat a good tropical drink, especially in January, right?!
So, hold on to your hat! Here’s the delicious recipe for a LAVA FLOW!
1 oz. light rum
1 oz. Malibu coconut rum
2 oz. fresh or frozen strawberries
1 small banana
2 oz. unsweetened pineapple juice
2 oz. coconut cream
Preparation: blend the 2 rums and the strawberries in a blender to form a smooth paste. Pour this mixture into a tall (collins or hurricane) glass. Rinse the blender. Blend the banana, the coconut cream, and the pineapple juice in a blender with crushed ice until smooth. Pour this mixture into the glass with the rums very slowly and watch as the strawberry mixture oozes it’s way to the top along the sides of the glass creating the lava flow effect. Garnish with a pineapple wedge and paper umbrella.
Sounds yummy doesn’t it? I knew you’d like it!
Next up, DUMP CAKE.
Here’s what you need:
1 20 oz. can sliced apples (not apple pie filling).
1 20 oz. can crushed pineapple in juice
1 yellow cake mix
1 stick of butter
Preheat oven to 375 degrees.
Dump crushed pineapple and sliced apples into a greased/sprayed cake pan and spread out a bit. Dump yellow cake on top of fruit. Melt butter and pout over cake mix. Put into oven and bake at 375 degrees until the top turns a light brown color (took mine about an hour). Remove from oven and sprinkle with coconut and chopped pecans (optional). Place back in oven until top becomes a golden brown (about another half hour).