Saturday

Hope everybody's week was good to them. It's always nice when the weekend gets here. But then it goes so fast. I have no real plans for the weekend. I think I'll be doin' up some BBQ ribs on Sunday. it is still excellent weather for bbqueing here so better enjoy still while we can. Though I am one who will use the outdoor grill and bbq year round. Are winters here get pretty cool, but we don't get much rain or snow.

Anyway, I'll blog up some more later. Have a great day!
Kent

Try This Buttery Treat for Your Pancreas

Creamy, luscious, buttery-smooth -- and it may be good for your pancreas, too. We're talking about the avocado.Why? Because it's got plant fats. And recent research shows that getting more of your dietary fat from plants instead of animals could offer a protective edge against pancreatic cancer.
Don't Give Up the Fat

In a 6-year study of more than half a million people, those with the highest intake of saturated fat -- particularly if it was from red meat and dairy sources -- had the greatest risk of pancreatic cancer. But here's the good news: People who got most of their fats from plant sources had no increased risk.

Fabulous Fat Substitutes


So how can avocados help you cut back on animal fat? Try a few slices on your bagel -- instead of cream cheese -- when you crave something fatty. Or make guacamole instead of ranch dip for your baked chips. Or, instead of cubes of cheese, fold chunks of avocado into pasta salad.

Chocolate Peanutbutter Cheesecake

If you like peanutbutter and chocolate, your going to love this one. And it is made with fresh ground peanutbutter. We're real fortunate to have a market here that has a machine that grinds the peanuts right on the spot and turns them into peanutbutter. This cheesecake came out really good.

A Fruit For Wrinkles?

It's long been recommended eating berries for their health-protective fiber and antioxidants. But new information about ellagic acid - an antioxidant found in numerous fruits, especially raspberries, strawberries and cranberries (as well as vegetables and nuts) - points to berries' potential as a topical application to help prevent collagen destruction and moderate the inflammatory response. A great deal of well-designed research shows that many compounds in berries, whether applied to the skin or eaten in the form of whole fruit, are among the most protective nutrients your body can utilize. Until topical ellagic-acid-based preparations are widely available, eating berries regularly is one of the best, not to mention tastiest, moves you can make for overall health.

Ooey Gooey Caramel Cake

1 box Betty Crocker® SuperMoist® yellow cake mix


1/4 cup Gold Medal® all-purpose flour

1 cup water

1/3 cup vegetable oil

3 eggs

1 bag (8 oz) milk chocolate-coated toffee bits

1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)

Sweetened whipped cream, if desired

Caramel topping, if desired


Total Time: 35 min1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.

2. In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.

3. Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.

4. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.

High Altitude (3500-6500 ft): Increase flour to 1/3 cup.





Substitution

You can substitute crushed chocolate-covered English toffee candy bars for the toffee bits.

Purchasing

Dulce de leche, a caramelized condensed milk, can be found near the sweetened condensed milk in the grocery store.



Nutrition Information:

1 Serving: Calories 370 (Calories from Fat 130); Total Fat 14g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 55mg; Sodium 310mg; Total Carbohydrate 54g (Dietary Fiber 0g, Sugars 39g); Protein 5g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 6% Exchanges: 1 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.