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Dive into the tropical sweetness of this Pineapple Quick Bread, blending the flavors of crushed pineapple, tangy lemon, and a hint of creamy butter. A slice of paradise awaits!

Ingredients

• Salt: ⅛ tsp
• Butter softened: ½ cup
• Crushed Pineapple drained, liquid reserved: 1 cup
• Large Eggs: 2
• All-purpose Flour: 1 ½ cups
• Pineapple Liquid from crushed pineapple can: ¼ cup
• Granulated Sugar: ¼ cup
• Milk: 2 tbsp
• Baking Powder: 2 tsp

For the Glaze:

• Pineapple Liquid from crushed pineapple can: 2 tbsp
• Confectioners Sugar: 1 cup
• Vanilla Extract: 1 tsp

How to Make Pineapple Quick Bread

• Preheat the oven to 350°F (175°C).
• In a medium-sized mixing bowl, sift the flour, salt, and baking powder to ensure uniformity.
• In a separate mixing bowl, combine the softened butter and granulated sugar. Beat them together until achieving a smooth consistency.
• Introduce the eggs into the butter and sugar mixture, mixing thoroughly.
• Gradually alternate between adding the reserved ¼ cup of pineapple liquid and the previously sifted dry ingredients into the mixture, ensuring they integrate seamlessly.
• Integrate the milk into the aforementioned mixture.
• Delicately incorporate the crushed pineapple into the batter.
• Transfer the batter into a greased loaf pan and spread it uniformly.
• Bake the mixture in the preheated oven for approximately 50-55 minutes or until a skewer inserted into the center comes out clean.
• Allow the loaf to cool for 10-15 minutes within the pan, then transfer it to a cooling rack to finish the cooling process.
• In a small bowl, combine the glaze ingredients, ensuring a smooth consistency. Drizzle this glaze over the fully cooled loaf. Let the glaze set before serving.

This Sweet Hawaiian Crockpot Chicken is loaded with tropical flavor. Chicken thighs and a colorful blend of bell peppers are cooked low and slow in a thick, sweet, and tangy pineapple brown sugar sauce then served over rice!

Ingredients:

2 lb chicken chunks (white or dark meat (or both), depends on your preference.)

1 c pineapple juice

1/4 c brown sugar, firmly packed

1/3 c soy sauce (i’m gonna try a low sodium version)
1 med. can pineapple chunks (optional)

1 smonion, chopped (i will use a vidalia) (optional)

green pepper, chunks (optional)

Directions:

Combine ingredients in a slow cooker/crock pot. Cook (on low, I’d think) for 6-8 hours. (The recipe source didn’t give the temp, so I am guessing.)

Outback Steakhouse Alice Springs Chicken recipe
Main course
Prep time: 12 minutes
Cook Time: 12 minutes
Serves 4

Ingredients

4 skinless chicken breast portion fresh or thawed if frozen
6 slices of bacon
½ tbsp chicken seasoning
½ tbsp onion powder
1 tsp paprika powder
2 cup Colby/jack cheese, shredded
2 cup sliced button mushroom

The honey mustard mixture
¼ cup honey
1/3 cup yellow grainy mustard
¼ cup mayonnaise
1 tbsp of corn syrup
½ tsp onion flakes

Cooking instructions

1 – Preheat the oven
2 – Crisp the bacon in a pan until all the fat is completely rendered down
3 – Remove from heat and place the bacon strips on a kitchen towel to soak up the excess oil
4 – Place the chicken breasts into a large bowl
5 – Add the seasoning, paprika powder, and onion powder to it, massage the seasoning into the chicken and allow it to marinate for 45 minutes to an hours

While the chicken marinates, make the honey mustard sauce

How to make the sauce

1 – Place a non-stick pan on low heat
2 – Add the honey, mustard, onion flakes, and mayonnaise
3 – Stir properly until it is smooth and well-mixed
4 – Add the corn syrup a little at a time, taste as you go, this is to balance the sharp flavor of the mustard
5 – Bring to a light simmer and set it aside

6 – The chicken should be marinated now
7 – To the bacon fat in the pan, return the pan to the heat
8 – Arrange the chicken parts and allow to brown slightly on both sides (this should take about 2-3 minutes on each side)
9 – Place the chicken breast in an aluminum foil tray
10 – Spread the honey-mustard sauce over the chicken piece
11 – Arrange slices of mushroom over the chicken
12 – Crumble some bacon crisp over it
13 – Pour plenty of cheese to cover the whole chicken
14 – Pop the tray in the oven at 350 degrees until the cheese is completely melted
15 – Remove and serve with your favorite veggie slaw and a cold drink

INGREDIENTS

2 cups all purpose flour
2 cups white sugar
¼ cup cocoa powder
1 cup water
½ cup butter (1 stick)
½ cup shortening
4 oz German baking chocolate
½ cup buttermilk
1 teaspoon baking soda
½ teaspoon salt
2 eggs
1 teaspoon vanilla
FROSTING
12 oz can evaporated milk
3 egg yolks
¾ cup butter
1 cup sugar
1/2 cup brown sugar
1 ½ cups shredded coconut
1 ½ cups pecans, roughly chopped
1 ½ teaspoons vanilla

How To Make German Chocolate Sheet Cake

Preheat oven to 400 degrees F and grease a sheet pan.
In a large bowl, mix together the flour, sugar, and cocoa powder.
In a small saucepan, add the water, butter, shortening, and chocolate. Bring to a boil over medium heat. Once the mixture is smooth and fully combined, add it to the dry ingredients and whisk to combine.
Stirring between each addition, first add the buttermilk, baking soda, salt, eggs, and then vanilla.
Transfer batter to the prepared sheet pan and bake for 20-22 minutes. Let cool before frosting.
FROSTING
Add the milk, egg yolks, butter, and sugars to a medium sized saucepan over medium heat. Bring mixture to a boil and then lower heat to a simmer. Stir frequently and continue cooking for 10-12 minutes or until mixture has thickened. Remove from heat.
Stir in coconut, pecan, and vanilla.
Let frosting cool slightly and then spread over the cooled cake.
Chill for 1-2 hours, then serve.