SLOW COOKER HAM

Note, I found this on Pinterest, but when I went to the website it was no longer there, so I can't give credit to the creator of this.

Ingredients:

1 ham

¼  - ½ cup brown sugar

1 or 2 (20 oz.) cans Pineapple Tidbits

1 plastic slow cooker liner, optional

Directions:

Line your slow cooker with a plastic crock pot liner, optional.  Sprinkle the bottom with brown sugar.  Add the ham, cut side down.  Add the pineapple and all the juice in the can to the slow cooker.  Sprinkle more brown sugar on the ham.  Cook on low for 7 – 8 hours.

PINA COLDADA SMOOTHIE

Ingredients:

1 (6 oz.) container Pineapple Greek Yogurt

1 cup frozen pineapple chunks or tidbits (the ones from Trader Joe’s work really well)

8 Tablespoons Coconut Milk

1 Tablespoon toasted Coconut, optional

Directions:

Put all the ingredients into the blender and blend until combined.  Serve and enjoy.

DIXIE FRUIT SALAD

Ingredients:

1 cup pineapple  cut into Tidbits (bite sized pieces)

½  - 1 cup Pomegranate arils

1 large apple peeled and chopped into tidbits

1 cup Whipping cream (whipped)

½ cup chopped walnuts, pecans or almonds  (optional)
a handful of fruit flavored marshmallows - optional

Directions:

Mix everything together just before serving.  Serves 4

Tip: to get the pomegranate arils, cut off the ends of the pomegranate, get a bowl of water, score the pomegranate, put the pomegranate in water, then remove the seeds in the water, the pith will rise to the top.  Carefully drain the water, then retrieve the pomegranate arils.

Ingredients

Cut Pomegranate

Peeling Pomegranate in Water

Ready to Eat

PINA COLADA CHEESECAKE, NO BAKE - NO EGGS

Ingredients:

Crust:

21 oz. of Shredded Coconut (about 1 and a half 14 oz. bags)

½ cup butter (1 cube)

Or use 2 - 3 Keebler shortbread crusts

Filling:

1 cup pineapple juice

¾ cup Silk Pure Coconut Vanilla Milk

2 envelopes unflavored gelatin

1 ¼ cups sugar

3 (8 –oz.) packages cream cheese softened

2 tablespoons sour cream (if desired)

3 (6 oz) containers pineapple or lemon yogurt

2 tablespoons shredded coconut

1.       Spray an 11” Springform pan with cooking spray

2.       Make the crust: Preheat the oven to 350°F. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.
Press coconut and butter mixture into the bottom and up the sides of a 11” springform pan. Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more.  Broil on the top rack, turning frequently to complete the toasting if you wish. Cool completely.

3.       Place 3 tablespoons of the pineapple juice in small saucepan.  Sprinkle gelatin over top.  Let stand 1 minute to soften.

4.       Meanwhile, in medium saucepan, combine remaining pineapple juice, coconut milk and 1 ¼  cups sugar; cook and stir over medium heat until sugar is dissolved.

5.       Heat softened gelatin over low heat until dissolved, stirring frequently.  Add pineapple juice mixture.  Blend well.

6.       In large bowl with electric mixer, beat cream cheese (and sour cream, if desired) until fluffy.  Gradually add gelatin mixture, beating until smooth.  Beat in yogurt.  Pour mixture into cooled coconut crust.  Cover with plastic wrap; refrigerate at least 2 hours or until set.

Ingredients

Coconut and Butter for Crust

Ball of Coconut for Crust

Crust ready to add foil to edges

Foil added to edges

Baked and Broiled Crust

Gelatin Mixture

Cubed Cream Cheese

Filling

Filling In Curst

Ready to Refrigerate

Filling in Shortbread Crust

Slice Out, Ready to Serve

FROZEN PINA COLADA PIE (non alcoholic)& TOASTED COCONUT

Makes 2 pies

1 can (14 ounces) sweetened condensed milk

1 pint  (2 cups) heavy whipping cream, whipped

10 ounces Bacardi Mixers – Pina Colada frozen concentrate (1 can) (do not add water)

1 ½  cups chopped frozen pineapple

¼ cup shredded coconut

1/2 cup Pineapple Coconut Juice

2 short bread or graham cracker crusts (9 inches)

Whipped cream for garnish

Toasted coconut for garnish

1.       In a large bowl, combine the milk, pineapple coconut juice,  and the pina colada concentrate.  Mix well.  Mix in the frozen pineapple and the shredded coconut.  Fold half of the whipped cream into concentrate mixture. Fold in remaining whipped cream.  Divide and spoon into crusts.   Cover and Freeze.  About an hour after setting in the freezer, remove and garnish with toasted coconut.  Gently press in  on the top.  Cover and freeze over night.

2.       Remove from freezer 10-15 minutes before serving.  Garnish with whipped cream and toasted coconut.

Ingredients

Chopped Frozen Pineapple

Everything mixed in except whipping cream

Ready to pour into crust

TOASTED COCONUT

Preheat Oven to 350 Degrees F.

Arrange coconut on a baking sheet in a single layer (or as much as possible)

Bake for 3 minutes.  Stir, Bake for 1 minute, Stir, Bake for 1 minute more, stir.  Remove from oven when the coconut is toasted to desired crispness.

PINA COLADA SQUARES

 –  Adapted from Page 238 of Better Homes and Gardens New Baking Book

My son loves these bars so much that upon his request I brought  these bars to his school for his birthday celebration.  He prefers these bars to cupcakes.  The rest of the class loved them also.  These little bites of tropical paradise are made with whole grains (wheat and oats), and half the sugar of most recipes.

Ingredients:

2 cups all-purpose flour (or 1 cup all-purpose flour, and 1 cup whole wheat pastry flour)

2 cups quick-cooking rolled oats

½  cup packed brown sugar

¼ teaspoon baking soda

1 cup butter cut into squares to blend in with a pastry blender

1 ( 12 oz.) container pineapple ice-cream topping

1 cup coconut

-          In large mixing bowl combine the flour, oats, brown sugar and baking soda.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  Reserve 1 cup of the crumb mixture for topping.  Press the remaining mixture into the bottom of an ungreased 13X9X2 inch baking pan.

-          Spread pineapple topping evenly over the crust

-          For topping, stir coconut into reserved crumb mixture.  Sprinkle topping evenly over the pineapple filling.  Bake in a 350 degree oven about 30 minutes or until golden.  Cool.  Cut into bars.