Pineapple Cobbler

1 pineapple, peeled, cored, cut into chunks
1/2 cup dark brown sugar, packed
1 stick butter
1 cup self rising flour
1/2 cup milk
extra butter and white sugar for top

Preheat oven to 350 degrees.  Using a large cast iron frying pan, melt the stick of butter.  Add the pineapple and brown sugar.  Cook on med-high heat until the pineapple starts to become limp.  In a bowl mix the flour and enough milk to make it the consistency of pancake batter.  Pour over hot pineapple.  Bake 20-25 minutes or until crust topping is done.  Dot extra butter over top of crust.  Sprinkle with white sugar.  Bake another 5 minutes or until lightly browned.

Comments:  This is a dish I simply made up as I went along.  The pineapple was nice and sweet allowing me to use only 1/2 cup of the sugar.  The pineapple also provided the liquid needed.  I took this to the nursing home and the nurses there raved over how delicious it is.  I'm sure you could use canned pineapple but I don't know if you would get the liquid nor the touch of tartness that a fresh pineapple provided.

Strawberry Pineapple Cobbler

25-30 whole strawberries
1 can (20 oz.) chunk pineapple
1/2 cup coconut
1/2 cup chopped walnuts
1 box yellow cake mix
1/2 cup brown sugar
1 stick butter, melted

Preheat oven to 375 degrees.  Spray a 9 x 13 x 2 baking dish with non-stick spray.  Slice strawberries in half and place on bottom of dish.  Evenly pour pineapple with juice over strawberries.  Top evenly with coconut and walnuts.   Sprinkle dry cake mix over everything.  Sprinkle with brown sugar and pour on melted butter.  Bake 45 minutes.

Strawberry Cake Cobbler

1 pkg dry yellow cake mix
1/3 cup butter, softened
2 large eggs
3 cups sliced, frozen strawberries, drained
8 oz. pkg cream cheese, softened
1/3 cup sugar
1 tsp. vanilla

Preheat oven to 350 degrees.  Spray a 9 x 13 baking dish with non-stick spray.  In a large bowl combine cake mix, butter and 1 egg.  Mix with a fork until crumbly.  Remove 1 1/2 cup to use later for topping.  Press remaining crumbs on the bottom of the pan.  Bake 10 minutes.  Spoon strawberries over baked batter. In another bowl combine cream cheese, sugar, 1 egg and vanilla.  Beat with a mixer until creamy.  Spread evenly over strawberries.  Sprinkle with remaining crumbs.  Bake 30 minutes.  Serves 8-10.  Refrigerate any leftovers.

Comments:  This recipe originally called for canned peaches.  I decided to use strawberries after my small freezer died giving me food that had to be cooked quickly or thrown out.  When I freeze my strawberries I sprinkle them with about 1/4 cup of sugar per pint which in turn makes juice.  Before making this dish I poured 2 bags into a strainer to remove most of the liquid.  This ended up giving me about 3 cups of berries.  You can make this with canned peaches or other fruit, I personally think frozen fruit of your choice would be better.  You could use blueberries, cherries, raspberries, peaches, etc.  Think With Your Taste Buds.

Chocolate Pecan Cobbler

2 sticks of butter
1 1/2 cups self-rising flour
1 1/2 cups sugar and 1 cup sugar (separated)
1 cup milk and 3/4 cup milk (separated)
1/4 cup cocoa
3/4 cup water
1/2 cup chopped nuts
glaze, optional

Preheat oven to 350 degrees.  Place butter into a 9 x 13 x 2 baking dish.  Place in oven while preheating allowing butter to melt.  Mix flour, 1 1/2 cups sugar and 1 cup of milk until well blended.  Pour over melted butter.  Mix 1 cup sugar and cocoa.  Sprinkle evenly over flour batter.  Mix 3/4 cup milk and 3/4 cup water.  Pour over sugar/cocoa mix.  Sprinkle with nuts.  Bake 60 minutes.  After about 30 minutes lay a sheet of foil over mix to slow down browning.  Drizzle with glaze, optional.  Serves 8-10.  This dish is VERY rich and sweet.  You can also serve it with ice cream while hot.