Pineapple Coconut Rum French Toast

It's time again for  Secret Recipe Club (Secret Recipe Club) reveal!  My secret blog assignment this month was Daily Dish Recipes, a really great blog written by Nicole, a crazed mom of 5 teens who loves cooking, writing, photography, blogging, and scrapbooking, among other things.  And in her spare time, she...  Well, never mind - on to the recipes!

Again, I had a difficult time choosing just one.  Having no idea what kind of recipe I wanted to try, I just started scrolling through Nicole's blog.  Her Green Onion Egg & Toast Tarts look really good, and so does this Coconut Vanilla Kahlua Cow.  I must admit, I'm a bit jealous of those posts sponsored by Kahlua.  I've loved Kahlua ever since my college roommate introduced me to it - for breakfast, on her cornflakes! (with milk)

Speaking of breakfast, when I saw this recipe for Pineapple Rum French Toast, I knew it was the one!   And, oh, was I right.  This stuff is amazing!  Sweet and crunchy and gooey and just plain yummy!

Pineapple Coconut Rum French Toast
Adapted from Daily Dish Recipes

Ingredients

• 1/2 cup butter
• 12 slices bread
• 1 cup brown sugar, divided into two ½ cup measurements
• 2 teaspoons cinnamon, divided into 1 teaspoon measurements
• 1 (20 oz.) can crushed pineapple, drained or ½ cup to 1 cup chopped fresh pineapple
•  5 eggs
• 1/4 cup Malibu coconut rum
• 1-1/4 cup milk
• shredded coconut, optional (I used about 2 T. unsweetened coconut)

Instructions

1. Melt the butter and pour into a 9×13 pan.
2. Lay 6 pieces of bread in the pan, and spread 1/2 of the pineapple across all the slices of bread.  Sprinkle 1/2 cup of brown sugar on top of the pineapple and sprinkle 1 teaspoon of cinnamon across everything.  If desired, sprinkle shredded coconut on top.
   
3. Place the remaining 6 pieces of bread on top of each of the original slices, like a sandwich, and repeat the process again - layer of pineapple, layer of brown sugar. Sprinkle the other teaspoon of cinnamon across the top and then the coconut.
4. In a bowl, whisk the eggs, coconut rum, and milk together. Pour this over the entire dish.
5. Cover with foil and refrigerate for at least 1 hour, but preferably overnight.
6. When ready to bake, remove from refrigerator, leave covered and bake in a 350° oven for 30 minutes. Uncover and return to oven for 10-15 more minutes or until lightly browned.
7. Remove from oven and let sit for 10-15 minutes before serving. 

Serves 6

Nicole's recipe called for coconut milk and rum extract, but I didn't have any coconut milk, and my rum extract didn't smell like I thought it should.  So, I used the Malibu for the rum and coconut flavors and added the shredded coconut to get more coconut flavor.

With the brown sugar and the butter in this, you don't really need any extra syrup, but it's also good with a little extra drizzled over the top.  I made some with brown sugar, water and coconut oil that was really good, with that extra bit of coconut flavor.  I will definitely be making this again! 

And, since I always have such a hard time picking a recipe - have you noticed what amazing recipes all of our Secret Recipe Club member post? - I made Nicole's Potluck Corn, Black Bean & Cilantro Salsa Dip, too.  Be sure to visit her blog for that recipe, but let me tell you, it is really good!

Pineapple Zucchini Cake

When I was growing up, there were two zucchini cakes we had, Chocolate Zucchini Cake, and this one - Pineapple Zucchini Cake. I was going to say there were two zucchini cakes my mom made, but I made them a lot, too. I consider them my mom's recipes, though I don't know where she got them. They are both so good I can't decide which one is my favorite.

Pineapple Zucchini Cake
Ingredients:
3 eggs 2 c. sugar 1 tsp. vanilla 1 cup vegetable oil 2 c. zucchini, grated	3 c. flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1 c. crushed pineapple, drained
Directions: Beat eggs, sugar, vanilla and oil until fluffy. Add zucchini. Mix flour, baking powder, baking soda, and salt; add to batter and mix well. Stir in pineapple. Pour batter into greased and floured 9"x13" pan. Bake at 325° for 50-55 minutes or until toothpick comes out clean and dry.

I made the chocolate cake Friday. As soon as it's eaten, I think I'll be making this.

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Sweet & Sour Meatballs

I found this recipe years ago in my favorite cookbook, The Best of Mennonite Fellowship Meals. Everyone but Cory liked it, but it's kind of grown on him so he likes it now. It helps that he likes pineapple, because he didn't used to, and that's the main reason he didn't like this.

Sweet & Sour Meatballs (called Waikiki Meatballs in the cookbook)
Ingredients: 1-1/2 lbs. ground beef, ground turkey (or a combination) 2/3 cup cracker crumbs (20 crackers) 1/3 cup minced onion 1 egg 1-1/2 tsp. salt 1/4 tsp. ginger 1/4 cup milk	2 T. cornstarch 1/2 cup brown sugar 20-oz. can pineapple tidbits or chunks 1/3 cup vinegar 1 T. soy sauce 1 green pepper, chopped

Directions:

1. Thoroughly mix ground meat, cracker crumbs, onion, egg, salt, ginger and milk. Shape into balls, place on baking sheet and bake at 350° until browned.
2. When meatballs are done, in large skillet combine cornstarch and sugar. Stir in pineapple juice, vinegar and soy sauce until smooth. Cook over medium heat, stirring constantly until mixture thickens. Add meatballs, pineapple tidbits and green pepper. Heat through.
3. Serve with steamed rice. We like brown rice and also some chow mein noodles on top.

I usually make the meatballs a day or two ahead of time and refrigerate them. Then, when I'm ready to use them, I just pull them out. Also, by changing the seasonings and adding some garlic and Italian seasoning, these meatballs are great for spaghetti. Oftentimes I'll use half of them for spaghetti and freeze the other half to use another time. Yes, I know you can buy frozen meatballs in the grocery store, but I'm sure these are better, and they cost less too.

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