My favorite comfort food is something my Gramma used to make called Heavenly Hash. When I had a rough day or was sick, my Gram would make Heavenly Hash to make me feel better. During both my pregnancies, my mom would make it for me as it was one of the few things I could stomach – until I got The Diabeetus, which RUINS EVERYTHING. But I digress. My mom and I realized that we’d never made Heavenly Hash for Annabel, so I set out to change that.
2 29-oz cans of pear halves
2 20-oz can of pineapple chunks
1 24-oz container of sour cream
3 cups mini marshmallows
Pour the fruit into a colander and drain well. You don’t want any extra juice or syrup or your hash will be runny.
Cut the pear halves into smaller pieces. They don’t have to be neat or even – I didn’t even take them out of the colander to cut them.
Put the fruit, marshmallows, and sour cream into a mixing bowl and stir until everything is incorporated.
Pour that mix into a baking dish. I like the clear ones because they are pretty, and also because it’s all I have.
Spread it evenly in the dish.
Refrigerate for at least two – three hours. When I was having a bad day I’d call my Gramma during lunch, and she’d have it ready by the time I came home from school a few hours later. Awww. I miss her.
Annie and I snacked on Marshmallows.
She could NOT! WAIT! to try the “pears and shmallows!”
Ready to eat!
Time for the test…
She’s getting closer to figuring out the thumbs up! She also ate this entire plate in about five minutes.
- 2 29-oz cans of pear halves
- 2 20-oz can of pineapple chunks
- 1 24-oz container of sour cream
- 3 cups mini marshmallows
- Drain the juice from the pears and pineapples
- Cut the pear halves into smaller pieces
- Add marshmallows and sour cream and thoroughly mix together
- Pour into a baking dish and refrigerate several hours before serving