We were at the beach a few weeks ago and I took a few pictures

and thought I would share them with you.

Under the Pier

The Pier

More Pier Pictures

Here is a house–FOR SALE–right on the beach.

You can probably get it for 10 or 12 Million

What a STEAL — in this economy

Pecan Encrusted RED SNAPPER, Cranberry Slaw

Long Grain Wild Rice & Asparagus

Have you ever tried Red Snapper.  We love it and Salmon steaks.

Red Snapper is different from a lot of fish.  It is more dense and leans towards tasting like chicken.

This recipe is so fast and easy and SUPER DELICIOUS.

We buy a bag of pecan meal but you can also grind pecans until they are SUPER FINE.

Pecan Encrusted Red Snapper

Red Snapper

Pecan Meal

Mayonnaise

EVOO–Olive Oil

optional–lemon sections

Take your Red Snapper and spread a tin layer of Mayonnaise on both  sides

(just enough so the pecans will stick to the fish) and roll the fish in the pecan meal.

Place in a pan of warmed olive oil (Olive Oil heats up very quickly–so be careful.)

Flip and once done serve with a slice of lemon.

Cranberry Slaw

A package of  Broccoli Slaw

A package of Craisins

Miracle Whip

STIR AND SERVE.

Strawberry Coconut Cake

Cake Ingredients

1 1/2 boxes of white cake mix

5 eggs

2 Cups of water

3/4 Cup Canola Oil

1–3 oz. box of Strawberry Jell-o

1/2 Cup of Chopped Strawberries

Icing Ingredients

16 oz sour cream

1 1/2 Cups of granulated sugar

1–3 oz. box of Strawberry Jell-o

7 oz bag of Sweetened Flake Coconut

1/2 Cup of chopped Strawberries

1–8 oz. carton of Cool Whip thawed

Topping

Strawberries

Directions:

Preheat the oven to 350 degrees.  Mix all the ingredients for the cake with an electric mixer.

Spray 3–8 or 9 inch round cake pans, with cooking spray.

Evenly divide the batter and pour into the 3 pans.

Bake in pre-heated oven for 22 minutes.

Let the cake cool completely before icing the cakes.

ICING:

Mix all all ingredients for the icing–EXCEPT THE COOL WHIP.

Place the 1st layer of cake on a pretty serving platter.

Cover the top with 1/3 of the Coconut Topping.

Add the 2nd layer of cake and top with 1/3 of the Coconut Topping.

NOW–take the remaining 1/3 of the Coconut Topping and mix it with the 8 oz carton of Cool Whip.

Add the 3rd layer of cake.

Cover the top and sides of the entire cake with the Coconut Cool Whip Icing.

Garnish with Strawberries.

I hope you enjoy these recipes.

Let me know if you try them.

I will be announcing the give-a-way winners today.

Cheri