Strawberry Shortcake goes Hawaiian!

I have been experimenting with left overs. I did a take on something I had at a Pampered Chef party ages ago on Monday...it was the consultants recipe I believe as I can't find it anywhere. I have also decided that my grill pan makes the absolutely best grilled cheese...long time readers will know I love any excuse to use my grill pan. I digress...anyway Monday around lunch time J.J.'s Hawaiian Grilled Cheese was born.




J.J.'s Hawaiian Grilled Cheese

• Sliced Ham
• Sliced Swiss – I used Jarlsberg because that stuff rocks!

• 2 Pineapple rings
• Dijon or a spicy Mustard of your liking
• 2 Sliced of your favorite bread
• Butter

Prepare the bread as if making a grilled cheese...place one slice, butter side down in piping hot skillet, grill pan, or panini press. Layer cheese, pineapple, and ham. Before adding the second slice of bread, add as little or as much mustard as you like to the unbuttered side. Cook until golden and crispy on both sides.

Serves One

I have also been playing around with strawberries. I don't know where my roommate gets them but they are huge suckers. They have good flavor. The thing is...after all these years strawberry shortcake gets boring. I had to make it a bit more exciting. I have been playing with it all spring. I gave it a bit of a kick that I am willing to share with my adoring public! I have added 3 tablespoons of dark, spiced rum to the strawberries and sugar. It gives a delicious underlying taste you just can't quite put your finger on.

Easter Feast for and Army of Two

Easter has come and gone, but my recipes will carry on! This was the first time I have ever cooked an Easter dinner entirely by myself. I was very impressed with myself...It turned out to be a stellar meal and I thought I would share some of the recipes I used and the photos of the food!

The Menu

• Ham
• Deviled Eggs
• Smashed Potaotes/Gravy
• Cole Slaw
• Pickled Beets
• Green Beans
• Pineapple Upside Down Cake

Pineapple Upside Down Cake

• 1/4 cup butter or margarine
• 2/3 cup packed brown sugar

• 9 slices pineapple in juice (from 14-oz can), drained
• 9 maraschino cherries without stems, if desired
• 1 1/3 cups all-purpose flour
• Pecan halves
• 1 cup granulated sugar
• 1/3 cup shortening
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1 egg

 

Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

 

In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

 

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

J.J.'s Slaw Dressing

• ¼ c. mayonnaise
• ¼ c. salad dressing
• 1 tbsp. milk
• 1 tbsp. vinegar
• 1 to 2 tbsp. sugar

 

Mix all ingredients and use for your cole slaw. Best if mixed the night before for full flavor. Enough dressing for 1 pound of cole slaw.

Mom's Pickled Beets

• 2 c. drained, sliced or whole beets, reserve 1/3 c. liquid
• 1/3 c. sugar
• 1/3 c. reserved beet liquid
• 1/3 c. vinegar
• 2 cinnamon sticks
• 1 tsp whole cloves

 

In medium saucepan, combine sugar, liquid and vinegar. Cook until mixture comes to a boil, stirring occasionally. Cool and poor over beets packed in jar. Add cinnamon sticks, and cloves. Refrigerate at least 8 hours or over night before serving.