Easy Pineapple Cobbler

I was Pinteresting......
You know what that is right?
I know you know, because you do the same thing.
I am not alone here people.
But as I was Pinteresting I ran across a recipe
called Tropical Cake.
After I put my own twist on it I realized that
this dessert is not worthy of the name CAKE.
It is nowhere near CAKE consistency.
So in my tiny little mind cobbler kept knocking.
This is definitely a cobbler.
A very good cobbler.

This is what I did.

Pineapple Cobbler

1 can pineapple chunks
1 can crushed pineapple
Drain both and reserve juice
1/3 c. pineapple juice
1 small jar maraschino cherries
1 1/2 c. flaked sweet coconut
3 stick unsalted butter
1 box yellow cake mix

Melt 1 stick butter in a 13x9 cake pan in a preheated 350 degree oven. Place it in the oven for about 5-8 minutes. Or you can just keep checking to see if it is melted.
Mix the pineapple juice, pineapple, and cherries in the melted butter. Sprinkle the cake mix (do not prepare cake as package directs) over the pineapple. Sprinkle the coconut on top of the cake mix. Slice two sticks of butter in equal sized squares (use the marks on the butter paper) and lay on top of the coconut.
Place in oven for 60 minutes turning the pan 1/4 turn every 15 minutes.

Johnie's French Toast

 This blog is team based,

but we never hear much from Johnie.

He sure can BURN.

That's slag for, he sure can cook.

That is your lesson for today.

 This was a walk through the grocery store idea.

Do you ever have those?

You see something and think, that sure sounds good.

This one was, if you get some Texas toast I'll make you some 

French toast for breakfast.

What woman in her right mind would turn that down?

Not this one!

So the Texas toast was purchased.

Was it good?

It was GREAT!

And here is the proof to show you.

Johnie's French Toast

1 c. heavy cream

4 eggs

1 tsp. cinnamon

1 tsp. vanilla

1 tsp. sugar

pinch of salt

A dash of French vanilla coffee creamer

Whisk all ingredients together.

8 slices Texas toast

Dip one piece of bread at a time into the liquid mixture and place on a med/high preheated griddle or cast iron skillet. Brown on both sides.

A Twist on Mexican Rice

 Whelp,

Since I haven't been here for a while 

I'm going to start this post with a cute highchair sleeping baby.

Is there anything more cute?

Now that you are done going OOOOO, AAHHHHH

we can move on to the Twist on Mexican Rice.

 We are all trying to eat healthier, better ingredients, low calories,

right?

I know, I am.

I have made the switch to all organic produce.

Once I do some more research on meats I will add organic meats 

into my diet also.

Just by switching to organic produce,

I feel better

I have more energy,

food digests better,

I've lost weight (not much, but some),

and I'm in an all around better mood daily.

Our bodies were not created to digest chemicals, and preservatives.

Now that I have switched, there is no way I can ever go back to eating

plastic, fake, no nutrition, no flavor at all produce.

 The twist on this Mexican rice is,

I used ground chicken in place of ground beef.

Was it just as good?

It was better!

 As I went along creating this I jotted down everything I put in it.

Now all I have to do is put it in recipe form for you.

This makes a fantastic side dish.

A Twist on Mexican Rice

1 lb. ground chicken
1 c. rice (not instant)
1/2 of a green pepper (chopped)
1/2 of a medium sized onion (chopped)
Add about a TBS of olive oil to a deep skillet. Heat over medium heat. Once olive oil is heated add all four ingredients listed above. Brown all of them together until chicken is done.
Add:
1 TBS oregano
1 tsp. cumin
1/2 tsp. white pepper
1/2 tsp. garlic powder
Stir together well.
Add:
2 c. chicken broth
1 can chili beans (un-drained)
1 can diced tomatoes (un-drained. I used seasoned tomatoes)
Bring to a boil, turn down heat to low, cover with lid, and simmer for 20 minutes.