I found a cute little pink apron with PinkGirl’s name embroidered yesterday at a local thrift store for a dollar! She put in on and has transformed in to a server, a chef and an inventor. She hasn’t left the kitchen all day except to serve us lunch. This is her latest invention. I was instructed to “blog it, mom!” I had to guess at the amounts because she cooks like her dad. (A little of this, a little of that.)
2 tbsp sugar free seedless blackberry jam
2 tbsp sugar free apricot preserves
2 “sprinkles” of ground ginger
6 or 7, maybe 8, could be 10 chunks of canned pineapple
refrigerate for 8 minutes (this seems very important. use a timer.)
Makes 1 or 2 servings, depending on how much you want.
Great on pancakes, waffles, biscuits and toast! (FirstHusband and I think it would also work as a topping for pound cake or angel food cake.)
Click HERE for a print friendly version of this recipe!
It is actually very good. Much better than the sharp cheddar cheese/dark chocolate/rosemary and olive oil Triscuit creation from last month.
PinkGirl also altered the “frozen chicken, cream cheese chicken” crockpot recipe and it would be cooking right now. Except it’s not. Because my crockpot is dead. It only took me an hour to realize it wasn’t working. So I have a 6 quart crock full of uncooked food sitting on the counter, waiting for me to make room for it in the fridge before I go to Walmart to buy a new crockpot. I’m thinking the chicken won’t be frozen when I finally get it into another crockpot.
UPDATE: I’m so glad I didn’t go out and buy a crockpot this afternoon! It turns out that BOTH outlets I tried this afternoon were on the same GFCI – even though they were on opposite sides of my kitchen – with another outlet between them. We’ve lived in this house for 12 years and we didn’t know that. Since the chicken thawed out, FirstHusband used a pot and the stovetop instead. And PinkGirl helped. She wore that apron ALL day. My kitchen is . . . a little messy.