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.