1 can (20oz) crushed pineapple, undrained
1/4 cup evaporated milk
1 cup packaged cornbread stuffing crumbs
1/2 to 3/4 cup sugar
1/4 cup melted butter or margarine
3 eggs, beaten
Lightly grease the bottom and sides of a 3 1/2-quart slow cooker/Crock Pot (you may use a baking dish that fits in a larger slow cooker/Crock Pot). Combine all ingredients; pour into the slow cooker/Crock Pot. Cover and cook on high 2 1/2 to 3 hours. Good with baked ham.
1/2 Large bag of baby carrots
Red Onion sliced into large chunks
1 Cans of crushed pineapple 20 oz.(un-drained)
4 Garlic cloves
2-3 Boneless Chicken Breasts
1/2 Cup Teriyaki Sauce
Place all ingredients into crock-pot and cook on LOW for 6-7 hours.
Server over rice.
1½ lbs boneless chicken breast
½ (20-ounce) can crushed pineapple, drained
1 (15-ounce) cans black beans, rinsed and drained
1 cups medium salsa
5-6 burrito sized flour tortillas
1 (10 oz) cans green enchilada sauce
1 cups shredded cheddar/Monterrey jack blend
1 cup cooked rice
Place the chicken, pineapple, beans, and salsa into crock-pot and cook on low for 6 to 8 hours.
Remove the chicken and shred. Mix the chicken back into the crock pot with the rest of the ingredients. Mix in the cooked rice.
Fill 5-6 of the burrito tortillas. Place in in a 9×13 pan. Pour 1 can of the green enchilada sauce over the burritos.
Top with 1 cup of the shredded cheese and place under the broiler on the middle rack until the cheese is nice and melted. About 5 minutes.
Nonstick cooking spray
2 Cups sweetened shredded coconut
1 Cup (2 sticks) unsalted butter, softened
2/3 Cup granulated sugar
1 Teaspoon vanilla extract
1 Teaspoon salt
1 Large egg
2 Cups all-purpose flour
3 ounces cream cheese
1 Can crushed pineapple (20 Ounces)
¼ Cup brown sugar
1 Tablespoon cornstarch
Preheat oven 375°F. Line stoneware with foil. Spray with nonstick cooking spray.
Spread coconut evenly on baking sheet, toast in oven 10 to 15 minutes, stirring every 5 minutes. Remove from oven and cool.
With mixer on medium-high, beat butter, sugar, and salt until well-combined. Beat in egg and vanilla. On low, beat in flour and half of toasted coconut, scraping side of bowl occasionally. Spread dough evenly in stoneware. Place small chunks of cream cheese over dough.
Drain pineapple and press firmly into strainer to remove all excess liquid; transfer to medium bowl.
If using pineapple chunks, drain, chop, then drain again, pressing into strainer to remove excess liquid before adding remaining ingredients.
Add brown sugar and cornstarch to pineapple, stir to combine. Spread pineapple mix over dough. Cover; cook LOW 4 to 5 hours or HIGH 3 hours, until edges are crisp golden brown. Remove stoneware from base and cool on wire rack. Holding edges of foil, lift bars from stoneware. Sprinkle with remaining toasted coconut.