Month: January 2008

Pineapple Cheese Casserole

1 cup sugar
8 tbsp flour
2 cups sharp Cheddar cheese
2 cups drained crushed pineapple
1 roll Ritz® crackers, crushed
1 stick butter, melted

Preheat oven to 350° F. Mix sugar, flour, Cheddar cheese and crushed pineapple in a casserole dish. Top with crushed Ritz crackers. Pour melted butter over top and bake for 30 minutes.

Pineapple Souffle

1 stick butter
4 slices white bread
3 eggs, well beaten
2 tbsp flour
1 small can crushed pineapple (juice and all, 1 cup)
1/2 cup sugar
Pinch of salt

Preheat over to 400° F. Melt butter in a non-stick skillet. Cube or crumble the white bread and then brown lightly in the butter. Beat eggs and add sugar; beat well. Then add flour and salt and mix well. Add crushed pineapple last. Grease casserole dish and add pineapple mixture. Top with the browned bread crumbs. Bake for 25-30 minutes. Watch and remove from oven before it gets too browned. This recipe is an excellent side dish with ham.

Instant Pineapple Pie

1 can crushed pineapple (small size)
1 package instant vanilla pudding
1 carton sour cream
1 graham cracker pie crust
Cool Whip

Simply quick and easy …

Mix the first ingredients together and pour into the graham cracker pie crust. This is ready to eat immediately, or chill. Top with Cool Whip or whipped cream if desired.