Wednesday, December 31, 2014

Pina Colada Pineapple Upside Down Cake

  • can of pineapple rings in juice (save juice)
  • small jar of maraschino cherries
  • butter or butter substitute 
  • brown sugar
  • coconut oil
  • white cake mix
  • egg 

in a large cast iron skillet:
coat with coconut oil
pour butter (or sub) in to pan
sprinkle with a hefty amount of brown sugar
stir together
arrange pineapple rings and cherries on top of brown sugar slurry

prepare cake mix replacing the water with the reserved pineapple juice and the oil with melted coconut oil and eggs as noted in cake mix directions

cook at 325 for about 35 minutes

Hot Crab & Artichoke Dip

4 cans TJ's crab meat, drained
small jar marinated artichoke hearts, chopped fine
can artichoke hearts, chopped
~1/4 cup mayo
~1/4 cup sour cream (tofutti)
1.5 containers TJ's not-cream-cheese
1/3 cup finely chopped parsley
1/4 cup very finely chopped red onion
1 tablespoon each very finely chopped red, orange, yellow peppers
dash of Tabasco

mix all together in a oven-safe dish
bake at 375 until hot & bubbly (or eat at room temp)

serve with club crackers, veggie strips, bread, etc.

Sunday, April 20, 2014

Ham & Bean Soup

  • ham bone with lots of ham left on it
  • 2-3 chopped onions
  • 2 cups chopped carrot
  • 2 bags of Hamm's bean soup bean mix (seasoning packet removed and trashed)
  • chicken broth paste 
  • water
  1. soak beans overnight. drain and rinse.
  2. throw first 4 ingredients in to crockpot(s) - I used a 6 quart and a 3 quart (just not enough space in the 1 crockpot!)
  3. add a big glob of chicken broth paste and water to cover
  4. cook on low for 10+ hours

Tuesday, March 4, 2014

Avocado Hummus

4 avocados
2 tablespoons roasted pumpkin seeds
2 big garlic cloves (add more to taste)
2 tablespoons olive oil
2+ tablespoons lemon juice (more to taste)
1 can white beans, drained
sea salt
fresh ground pepper

Blend all together in the food processor until smooth and creamy.