June 29, 2012

White Sand and Sea Oats are Calling My Name

We are heading for the beach...during the
 Dog Days of Summer!

The family just looks forward to this family vacation about every two years. We usually plan our vacation in August, right before school starts for the grandchildren.  Are the days unbearably hot? Not like you might think actually. There is a breeze coming in off the ocean and we always have plenty of shelter from the sun.

Grandchildren stay busy with their boogie boards.

Then normally spend the afternoon asleep under the canopy!

This was Luke the Duke's first trip to the beach so we had to be extra careful to take him out early in the morning and keep him well covered from the sun. This year, he will be able to keep up with his older cousins and be a beach bunny most of the day!

This August shall be a little different. We are on to the next wedding! I never would have dreamed that the boys would have married just a few months apart. But what joyous and happy times they are!

We like to set the mood for our fish fry. Tiki torches, candles in big glass candleholders, yummy cocktail snacks take us into the night as we sit and listen to the ocean waves and reminisce about good times.

I used to make this delightful summer cake and take it to the staff  at the office for a special treat. It was gone before lunchtime. I am definitely making this the day that it's our turn to prepare dessert!

1 yellow cake mix
1 lb. cream cheese, softened
2 cups milk
3 1/2 ounce package instant vanilla pudding
2 (20 ounce) cans of crushed pineapple, drained
3 bananas
Large container of Cool Whip

Whip the softened cream cheese. Add milk and pudding and continue to blend together with a hand mixer. Set aside. Bake cake according to package directions in a 9" x 13" baking dish. Let cool. Cover with the pineapple, cream cheese, pudding mixture and slice the 3 bananas over the cake. Cover with cool whip and you are ready to serve. Keep covered and refrigerated.

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