Sunday, November 19, 2017

Pineapple Coconut Pie (Pina Colada Pie) - Cooking With Angie

It is that time of the year once again when we bake for the holidays. Whether you are using old recipes are making up your own its a joy to bake and warm the house and the heart sharing the lovely sweet treats. To make life even better is to cook simple but delicious desserts, like this pineapple coconut pie.

A couple week ago I had a sweet tooth, and it was late and I did not want to go out for something, so I went on a scavenge hunt in the pantry and came up with this pineapple coconut pie. Pineapple and coconut just goes together! No special things to buy just normal foods in the pantry.

Now lets get to cooking!

You will need :

1/2 stick of butter

1 1/2 cup of self rising flour

1 cup of milk

2/3 cup of sugar

1 tablespoon Vanilla extract

2 - 8 ounce cans of crushed pineapple

1 - cup of coconut

Lets cook! :

Preheat oven to 375 degrees

Put butter in a 9 x 13 inch cooking pan and put into the hot oven for the butter to melt while mixing the rest.

In a large mixing bowl add the sugar and flour, mix. 

Next slowly add the milk stirring each time making sure there are no lumps.

Add vanilla and mix well.

Remove the hot pan with the melted butter from the oven, carefully pour the batter into the pan with the butter.

Remove the lids from the cans of pineapple and spoon evenly over the batter, juice too. 

Cover the pineapple with the coconut by dropping it by hand over all the top, covering the entire top.

Bake at 375 degrees till the edges are golden brown, about 30 minutes.

And that is how to make my homemade pineapple coconut pie.

Have you ever created your own recipes in a pinch? To add more color and of you have them on hand, place cherries across the top, arranging so that each serving will get their own cherry. Next time I make this pineapple coconut pie it will have cherries on top!

By Andria Perry
Photos by Andria Perry

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Saturday, November 11, 2017

Friendship cake - 30 day cake

I cannot even remember where I learned to make this cake, nor who taught me. But I do recall my step mother bringing the starter home.  Its 35 years old.

The starter is a mixture of fruit juices and sugar, it smells like 90 proof and it will get you drunk of you drank it.

This is how to start the 30 day cakes :

You`ll need a gallon glass jug, 1 pint of the starter juice, 2 large cans of sliced peaches with juice ( I also dice them into small chunks) and two cups of sugar.

Put all the above in the glass jar and stir till sugar is dissolved. Do not put the lid all way on, leave it tilted.

Stir daily.

After 10 days has passed add a large can of pineapple tidbits with juice and 2 cups of sugar. Still till the sugar is dissolved.

Stir daily.

After 20 days add two jars of cherries ~no juice~ and 2 cups of sugar. Stir till sugar is dissolved.

Stir daily.

On the 30th. day  bake the cakes. Makes two cakes.

 Making The Cakes :

Drain the juice off of the fruit and set the fruit aside.

Preheat oven to 325°F.

Grease and flour two bunt cake pans, set aside.

For each cake use :

One box of yellow cake mix - sugar free

One box of vanilla pudding mix- dry- sugar free

4 eggs

2/3 cup of vegetable oil

One cup of pecan pieces

One cup of coconut- natural no sugar added

In a large mixing bowl mix the first four ingredients, mashing out any lumps. Add the coconut and pecans.

Pour into the prepared bunt cake pans and bake for one hour at 325°F.

When done they will be golden brown. Carefully, put a plate over the cake pan and flip it over. The cake should come out nicely. Let cool completely before slicing.

Serve with coffee or milk.

Now share the juice and a slice of cake with a friend. Be sure to keep a pint for yourself and your next 30 days cakes.

Note: Since I am a diabetic I do use the sugar free products because there is already sugar in the fruits but you can also use the real mixes that are full sugar.

By Andria Perry
Photos By Andria Perry

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.”

Sunday, November 5, 2017

4 Layer Mexican Dip - Cooking With A Stockpile

November 5, 2017

Heading into the lifestyle of off grid living I have been trying my best to learn how to preserve my own food, whether store bought fresh or homegrown. Many people home can but many do not and they don`t understand how I make meals with what I put into jars each year so I will do a series to show you how its done.

Lets face it we all love home cooking but we also love something not so healthy some thing we can explore flavor that is not normal down home cooking, some thing that we can easily make at home for a fraction of the price of eating out in a restaurant.

Last night I was in one of those moods, I wanted something spicy but it had to be easy as well. I took a look at the stockpile and the meal came together within a few seconds, Mexican. I have it all so I went for it.

While I can make my own tortilla chips I have not as of yet, I do have all the ingredients but time wise I have not taken any. Cheese, This I would love to learn how to make but I am not that far into the learning process of living all the way off grid, yet. So I had bought the cheese at a buy one get one free sale and the chips at the local Aldi grocery store.

What You`ll Need : 

1 - pint of hamburger meat

1/2 pint of pinto beans - mashed and seasoned

1/2 pint of salsa


Tortilla chips

Tools : 

2 - deep bowls

A few spoons

Microwave, stove top or wood burning stove/heat

How to make Mexican Dip: 

First put 1/2 of the pinto bean mixture in the bottom.

Second layer is the meat.

Third layer is the salsa.

Top with cheese for the forth layer.

Serve with tortilla chips. 

NOTE : if you are using heat from a wood stove or stove top heat each before layering in a bowl, if you are using a microwave just heat it as a whole for about 1 minute.

Serving the 4 layer Mexican dip is so easy to make from the stockpile and very fast for those evening that you are over worked and do not feel like cooking or going out to eat.

That is how I use my stockpile. 

By Andria Perry
Photos By Andria Perry

Wednesday, November 1, 2017

Pork and Rice - Cooking With The Stockpile

November 1, 2017

Heading into the lifestyle of off grid living I have been trying my best to learn how to preserve my own food, whether store bought fresh or homegrown. Many people home can but many do not and they don`t understand how I make meals with what I put into jars each year so I will do a series to show you how its done.

Since I just home canned another pork tenderloin and saved some for dinner I thought this would be a good way to show how I make meals, so easy and very fast after a hard days work, its almost instant.

Menu :

Pork tenderloin with rice

Honey carrots


Ingredients Needed :

1- jar of home canned pork tenderloin

1- jar of home canned carrots

1- can of Spinach

1- cup of rice

1- tablespoon of Butter


Salt and black pepper

Directions :

Remove the pork from the jar into a strainer over a small sauce pan to catch the broth. Set aside the pork.

You should have one cup of broth, add one cup of water. Bring the broth to a rolling boil, add salt and black pepper and one cup of rice, boil one minute, cover with lid and turn eye setting down to low.

Drain half the liquid from the carrots and put them into a small sauce pan. Add the butter and honey to taste. I like mine sweet, you may not. Heat over medium heat till hot and bubbly.

As for the spinach I like mine as is so I just warm it.

When the rice has soaked up most of the broth and is tender add the pork tenderloin, put the lid back on and allow the rice to warm the pork. 

And that is how I make a quick dinner from home canned foods, you know what is in them because you canned them so no worries about reading the ingredients. 

Cooking does not have to be complicated or have a need for spices that you do not have or never heard of to taste good and be healthy.

You might also like : Learning to live free 

By Andria Perry
Photos by Andria Perry

Saturday, October 28, 2017

How To Make Mock Pork N Beans

Mock pork n beans
I know many of you are asking why make the fake version of pork n beans? Because some people do not eat pork. Plus sometimes I like to make Western beans and they have beef or I make beans n wieners with my chicken wieners. You can add what type of meat you want or have non at all, this recipe and instructions are for the plain beans in tomato sauce, vegetarian.

Tools Needed :

If you intend to home can these mock pork n beans you will need a pressure canner to assure safety from food poison.

7 Pint jars.

7 Seals and rings

If you will freeze, you will need quart freezer bags.

What you will need:

One pound of Navy beans

10 1/2 cups of Tomato sauce (about 1 1/2 cup per pint)

Canning salt

The How To :

Wash the navy beans in cold water to remove any dirt.

Put the clean navy beans in a large bowl and cover with water, allow to set overnight.

The Next morning.

Wash and sterilize your canning jars, set aside. Prepare the home canner with required amount of water and heat to simmer.

Drain the water from the Navy beans and rinse. Put the beans into a large cooking pot, stainless steel is what I use, and cover with water. Bring to a boil and boil for 10 minutes. 

Remove from heat.

Using a slotted spoon divide the Navy beans between the seven pint jars. No liquid. 

In each jar add 1/2 teaspoon canning salt.

Last filled each jar with tomato sauce, leaving one inch head space.

Wipe jar rims with a clean damp cloth, apply a new seal and a ring, tighten.

Put into the pressure canner, process for 65 minutes. 

When the canner cools down, remove the canned beans to a towel to finish cooling, You will hear them POP and you know they are sealed, remove the ring and label with the date.

Now... What to do with the Navy beans in tomato sauce?

The most popular way to eat them is as baked beans, here is how I make mine.

For two servings I use one pint.

1 Pint of the navy beans canned in tomato sauce

1 small onion chopped

1 small bell pepper chopped

1 clove garlic - mashed  or 1/2 teaspoon garlic powder

1/4 cup brown sugar

A dash or two of Worcestershire sauce 

A dash of Paprika

Crumbles cooked bacon - Optional

Mix together and bake at 350 degrees till thick and bubbly, around 30 minutes.

NOTE : Now you can add more to your liking of taste of any of the ingredients, and if you need more tomato taste add a little ketchup, do the taste rest before baking. 

You Might Also Like my other blog, its about the struggle to get off the grid : Leaning to live free 

By Andria Perry
Photos By Andria Perry

Saturday, June 3, 2017

How To Make Vegetable Soup With Beef

How To Make Vegetable Soup With Beef
Lately With the slight chill in the air I have had this craving for homemade vegetable soup with beef, yes I said with beef. For the most part I do not eat red meat, not that there anything wrong with it, but for several days I have wanted this soup badly, so lets get to cooking! 
There are many ways to cook soups and many things to add to soups. I am sharing the recipe that always got me a lot of mmm`s and the empty pot at the end of the meal.
To make Vegetable soup with beef you will need:
3 - large potatoes, peeled and cubed
4 ounces of baby carrots or 2 large carrots , peeled and sliced in circles
1- large onion, peeled and chopped
1- stalk of celery, strings removed and sliced
1- ear of corn, cleaned and took off the cob or 1 can of sweet corn drained
1/2 cup of okra - Optional but oh so good
1/2 pound of fresh green beans, strings removed and snapped into bite size pieces or 1 can of green beans drained
2 cans of diced tomatoes
One clove of chopped garlic or 1/2 teaspoon of powdered garlic
Salt and black pepper to taste
Beef of choice - 1 pound of hamburger cooked and drained or stew meat- roast cut into cubes
Put potatoes, carrots, onions, celery and garlic into a large cooking pot and bring to a rolling boil.
Add meat. Cooked hamburger or raw stew meat/ cubed roast.
Reduce heat to medium low and cook for thirty minutes.
Add all the rest of the vegetables except okra and cook on low for two hours, stirring on occasion. In the last thirty minutes add the okra.
Serve hot with cornbread or over rice.Even add 1/2 cup of cooked noodles if you like.
And that is my homemade vegetable soup with beef that is guaranteed to warm your soul on a cold day.
NOTE: If you like a thicker soup add instant potatoes a little at a time until desired thickness.
Want more tomato- celery taste? Add 1/2 cup of V-8 juice.
By Andria Perry
Photo By Andria Perry

Tuesday, February 14, 2017

Unpizza Pizza With Gravy - Cooking With Angie

Its been a while since I had to create a meal and I have to say I got this one from a couple people, well the idea and then I tossed all of it together and made a meal for my cancer patient.

The treatments makes it hard for him swallow and he gets a lot of acid on his stomach so here goes.....

What you`ll need :

1- package pizza crust mix - deep dish

1 - can of mushrooms sliced

1 - package of mozzarella cheese

1/2 bell pepper chopped

1/2 onion chopped

1/2 pound cooked hamburger meat, scrambled

1/2 teaspoon Italian season

1/2 teaspoon Garlic powder



Lets make the unpizza pizza :

Prepare the crust using the directions on the package. 

Open the mushrooms and pour into a strainer to drain.

In a skillet cook the hamburger meat over medium heat with the bell pepper and onion. Season with the Italian seasoning and garlic. 

Remove the cooked meat mixture to a paper towel to drain off the grease.

With the grease leftover from the meat mixture add the flour and make a rue for the gravy, cook till light brown. Add enough water to make it thick, sprinkle with salt. Set aside.

To make the unpizza apply cheese first, straight to the crust. then add the meat mixture, top with mushrooms and then top with a generous amount of cheese. 

Bake at 400° for around 10 minutes or till the cheese is lightly brown.

Cut and serve with a bowl of the gravy. 

How to eat :

Slice the unpizza in this slices and dunk the unpizza into the gravy and enjoy!

Now how did I come about this dish?

The nurse keeps saying " if you eat bread, soak it in gravy." and "do not eat tomato products."

Tony wanted pizza so he told me to make one with no sauce.

This is what I got and he loved it.

You may also like Cabbage and Corned beef 

By Andria Perry
Photo By Andria Perry

Thursday, February 9, 2017

Easy Homemade Biscuits - Only Three Ingredients!

Nothing says home to me more than a fresh hot homemade biscuit! And what makes it even better you never knew that they were made with only three ingredients!
My older friend, age 17, taught me how to make biscuits when I was 14 years old and I have been cooking them since. Not everyday like I used to do when I was much younger, now its a treat to have homemade biscuits.
What may be surprising is how simple it is to make biscuits and with only three ingredients.
~ Lets get started ~
You`ll need :
2 cups of Self rising flour
1/2 cup of Vegetable Shortening
1/4 cup Buttermilk - [whole milk will do if you don`t use buttermilk]
First - Preheat oven to 350°

Next spray a baking pan or cookie sheet with Pam, set aside.

In a bowl add 2 cups of self rising flour, make a dip in the middle because that is where we will make the biscuits.

Add the 1/2 cup of vegetable shortening.

Now, using your hand slowly toss the flour over and into the shortening, smashing it with your fingers.

When you have mixed it with most of the flour it`ll look like this.

Now add the buttermilk and mix more with your hand , squeezing it between your fingers and it will began to form a ball. When all the buttermilk is absorbed toss around with your hand and you are ready to pinch into biscuits.

Take and pinch off pieces of dough and gently shape into a biscuit.

Place in the prepared baking pan or cookie sheet, and with a damp hand pat the biscuit. This wets down the dough so it will not have a flour coat.
Place into a hot preheated oven and bake for about 15 minutes OR until golden brown.

See now wasn`t that easy?! 
Now comes the decision,  how to eat the biscuits?  do you just have them with butter? Or maybe jelly? What about with a piece of meat inside? Or maybe one of my all time favorite ways to eat a biscuit and that is with gravy on top!

By Andria Perry
Photos by Andria Perry

Pineapple Coconut Pie (Pina Colada Pie) - Cooking With Angie

It is that time of the year once again when we bake for the holidays. Whether you are using old recipes are making up your own its a...