ALLERGIC TO PINEAPPLE RECIPES

SLOW COOKER CRANBERRY PINEAPPLE HAM, JUST 5 INGREDIENTS!

Slow Cooker Cranberry Pineapple Ham, just 5 ingredients! image

Provided by Parrish

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 5

Ingredients

One fully cooked bone in or boneless spiral sliced ham, I used a 3 pound boneless
Dijon mustard
Small can crushed pineapple
Can of cranberry sauce, jellied or whole berry
1/4 cup brown sugar

Steps:

Place ham in crock pot.
Smear a little mustard on it.
Top the ham with crushed pineapple.
Take half a can of of cranberry sauce and stir it around so its not too clumpy.
Put that on top of ham.
Turn crock pot on low for about 3-5 hours depending on ham size and whether bone in or not.
When ham is fully warmed turn crock pot to warm until dinner is ready to be served.

CHEVRE CHEESECAKE RECIPE | ALLRECIPES

Chevre Cheesecake Recipe | Allrecipes image

A gluten-free, soy-free, cow dairy-free New York cheesecake that has that decadent mouth-feel. I have served it several times without anyone noticing it wasn't the REAL STUFF. At a recent party my husband mentioned that he had not had cheesecake for 20 years because of his allergies so this became my goal and voila! Enjoy!

Provided by MATHGOD

Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes

Total Time 7 hours 40 minutes

Prep Time 40 minutes

Cook Time 1 hours 0 minutes

Yield 1 9-inch cheesecake

Number Of Ingredients 9

Ingredients

7 ounces gluten-free gingersnap cookies, finely crushed
¼ cup margarine, melted
2 pounds chevre (soft goat cheese) at room temperature
1?½ cups white sugar
4 eggs, room temperature
¾ cup coconut milk
8 ounces cultured coconut milk (coconut milk yogurt)
1 tablespoon gluten-free vanilla extract
¼ cup gluten-free all-purpose baking flour

Steps:

Preheat oven to 300 degrees F (150 degrees C). Line bottom of a 9-inch springform pan with parchment paper.
Combine gingersnap crumbs with melted margarine and mix well. Press crumb mixture into bottom of prepared pan; place pan in the freezer.
Beat chevre and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cheese mixture before adding the next. Mix in coconut milk. Add coconut yogurt, vanilla extract, and gluten-free flour; mix just until incorporated.
Pour cheesecake batter into chilled crust and bake in preheated oven for 1 hour. Turn oven off and allow cake to cool in oven with its door closed for at least 2 hours. Refrigerate for an additional 4 to 6 hours before serving.

Nutrition Facts : Calories 557.5 calories, CarbohydrateContent 43.3 g, CholesterolContent 114.3 mg, FatContent 34.9 g, FiberContent 1.5 g, ProteinContent 19.9 g, SaturatedFatContent 20.1 g, SodiumContent 503.6 mg, SugarContent 27.1 g

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SLOW COOKER CRANBERRY PINEAPPLE HAM, JUST 5 INGREDIENTS!

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