May 2020

An empanada is filled with a wide range of meats, cheeses, fruits, and vegetables, or pastries. The origins of empanadas can be traced back to Spain in the 1500s, and many Latin American countries were introduced by the Spanish colonizers. Empanadas are also very similar to Indian samosas, which are filled with meat. These sweet pastry pockets are packed with any jams or preserves in the season and anything you have been lucky enough to keep in the summer.

Preparation time: 40 minutes
Cooking time: 20 minutes
Serves: 12

Ingredients:

3 cups all-purpose flour

⅓ cup white sugar

1 ½ teaspoons salt

¼ teaspoon baking powder

1 cup vegetable shortening

1 cup of warm water

4 cups canned pure pumpkin

2 eggs

1 cup white sugar

1 teaspoon salt

1 ½ teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

1 beaten egg

Directions:

Preheat the oven for about 175 ° C (350 ° F). Line a baking sheet with parchment paper baking sheets.

Whisk the meal, one-third of the sugar, 1 1/2 tsp of salt, and baking powder together in a large bowl. Cut the shortening to the flour mixture until it looks like coarse crumbs. Add 2 tsp of water until the dough is combined. Stir in the mixture. In the bowl, knead the dough several times and scrap it on a floured surface. Cut the dough into quarters and cut it into thirds every quarter to make 12 equal parts. Roll it into a ball. Cover the dough balls with a tissue and let them rest as you prepare the filling.

Mix the pumpkin, 2 eggs, 1 c of sugar, 1 tsp of salt, cinnamon, ginger, and cloves until smooth. Roll out every dough ball on a floured surface in a thin circle about 6 “wide; spoon about 1/3 of a c into the middle of a dough circle. Fold the dough to make a half-moon shape and crimp the crust edges along with a fork leaving small fork lines in the dough. Place the empanadas on ready baking sheets carefully. Brush with beaten egg the top of each pie.

In the preheated oven, bake it for about 20 minutes until the filling becomes hot and crushed.

Mexican Pumpkin Empanadas

Rebecca An empanada is filled with a wide range of meats, cheeses, fruits, and vegetables, or pastries. The origins of empanadas can be traced back to Spain in the 1500s, and… Main Dish Recipes Mexican Pumpkin Empanadas European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cups all-purpose flour
• ⅓ cup white sugar
• 1 ½ teaspoons salt
• ¼ teaspoon baking powder
• 1 cup vegetable shortening
• 1 cup of warm water
• 4 cups canned pure pumpkin
• 2 eggs
• 1 cup white sugar
• 1 teaspoon salt
• 1 ½ teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• 1 beaten egg

Instructions

Preheat the oven for about 175 ° C (350 ° F). Line a baking sheet with parchment paper baking sheets.

Whisk the meal, one-third of the sugar, 1 1/2 tsp of salt, and baking powder together in a large bowl. Cut the shortening to the flour mixture until it looks like coarse crumbs. Add 2 tsp of water until the dough is combined. Stir in the mixture. In the bowl, knead the dough several times and scrap it on a floured surface. Cut the dough into quarters and cut it into thirds every quarter to make 12 equal parts. Roll it into a ball. Cover the dough balls with a tissue and let them rest as you prepare the filling.

Mix the pumpkin, 2 eggs, 1 c of sugar, 1 tsp of salt, cinnamon, ginger, and cloves until smooth. Roll out every dough ball on a floured surface in a thin circle about 6 "wide; spoon about 1/3 of a c into the middle of a dough circle. Fold the dough to make a half-moon shape and crimp the crust edges along with a fork leaving small fork lines in the dough. Place the empanadas on ready baking sheets carefully. Brush with beaten egg the top of each pie.

In the preheated oven, bake it for about 20 minutes until the filling becomes hot and crushed.

German food, especially when autumn comes, is so good. The food that is made in a Dutch Oven is not better. You will be glad you did if you don’t own it, place it on your wish list. This dish is very mild but delicious food, combining the ingredients. I like mashed potatoes, but you can take the distance and prepare German pancakes. Sauerkraut is shredded fermented cabbage. It begins with a simple cabbage base shredded together with salt. The salt is massaged into the cabbage until it is formed with liquid (or brine).

Loving pork and sauerkraut bakes if you’re looking for a delicious way to prepare fork-tender pork. A one-course meal is full of sauerkraut potato and pork chops, apples, and onions. You will fall in love with the perfect combination of savory. I choose a thick pork shoulder chop or a chop with lots of marbling for this recipe. When you cook a well-marbled chop of pork (or pork steak), it will be tender at low temperatures for a long time. It can become dry and hard, which is disappointing if your pork is lean or too small. This recipe makes a generous amount, I hope you’ll do it and share it with your family or friends.

Preparation time: 15 minutes
Cooking time: 55 minutes
Serve: 8

Ingredients:

8 center-cut pork chops

2 pounds sauerkraut, drained

1 large red apple, diced

1 onion, chopped

1 cup brown sugar

1 tablespoon caraway seeds

Directions:

Preheat the oven above 175 ° C (350 ° F).

In a large nonstick skillet, brown pork chops in medium-high heat, on both sides for 5 minutes per side. Put the chops in a baking dish of 9×13 inches.

In a bowl, combine sauerkraut, apple, onion, brown sugar, and caraway seeds. Combine the sauerkraut mixture to the pork chops. Use an aluminum foil to cover the platter.

Bake in the preheated oven for about 45 minutes until the pork is not pink anymore. It should be read 145 F (63 C) from an instant reading thermometer inserted in the center of the porkchop.

German Pork Chops and Sauerkraut

Rebecca German food, especially when autumn comes, is so good. The food that is made in a Dutch Oven is not better. You will be glad you did if you don’t… Main Dish Recipes German Pork Chops and Sauerkraut European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 center-cut pork chops
• 2 pounds sauerkraut, drained
• 1 large red apple, diced
• 1 onion, chopped
• 1 cup brown sugar
• 1 tablespoon caraway seeds

Instructions

Preheat the oven above 175 ° C (350 ° F).

In a large nonstick skillet, brown pork chops in medium-high heat, on both sides for 5 minutes per side. Put the chops in a baking dish of 9x13 inches.

In a bowl, combine sauerkraut, apple, onion, brown sugar, and caraway seeds. Combine the sauerkraut mixture to the pork chops. Use an aluminum foil to cover the platter.

Bake in the preheated oven for about 45 minutes until the pork is not pink anymore. It should be read 145 F (63 C) from an instant reading thermometer inserted in the center of the porkchop.

No doubt you’ll love it all: from the flavor to the versatility of this recipe. Roasted mushrooms make their sauce, which first gets an unbelievable sauce over them by throwing it into this soy-balsamic glaze. A combination of butter, olive oil, balsamic vinegar, soy sauce, garlic, herb, and mushroom liquid gold. Naturally, they are packed in unbelievable quantities of liquid that is essential to flavors.

I can’t wait until you try these balsamic vinegar-roasted oven-mushrooms! You’ll want to put them on it all once you do. And all, I mean! , Fathead pizzas, pasta, scrambled eggs, the list continues and continues. These balsamic mushrooms can be consumed in so many different ways, not to mention in my favorite way – directly off the oven from the pan. In addition to my recipe for roasted mushrooms. Don’t expect the extras, but only if so.

Let your oven work magically and with minimal effort do all the work for you. No stirring or any risk to burn anything standing around the stove. Throw your bread in the oven and wait for it to cook. These mushrooms are also delicious hot and cold, so you can choose to cook the mushrooms the night before or right before your party. Brush all of these juices in your roasted mushrooms, and dunk some garlic bread right in there, because you will love them.

Ingredients:

.3 cup olive oil

3 cloves garlic, minced

1 pound fresh mushrooms, sliced

3 tablespoons balsamic vinegar

3 tablespoons white wine

salt and pepper to taste

Directions:

Saute garlic for 1-2 minutes in olive oil, don’t let it turn to brown. Then add the mushrooms and cook for 2 minutes, stirring occasionally. Add the balsamic vinegar and, and cook for another 2 minutes. Add salt and pepper to your taste.

Tip:

Rost mushrooms can be frozen, and it works pretty well in fact. Row mushrooms may become mushy, so it’s best to first cook. after freezing. Whip a batch of these roasted mushroom caps and then fry on a baker before transfer to a freezer bag in a single layer. It is a great way to use champagne, before it goes bad, or to store a meal component in advance when sold.

Roasted Mushrooms With Balsamic Vinegar and Garlic

Rebecca No doubt you’ll love it all: from the flavor to the versatility of this recipe. Roasted mushrooms make their sauce, which first gets an unbelievable sauce over them by throwing… Main Dish Recipes Roasted Mushrooms With Balsamic Vinegar and Garlic European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• .3 cup olive oil
• 3 cloves garlic, minced
• 1 pound fresh mushrooms, sliced
• 3 tablespoons balsamic vinegar
• 3 tablespoons white wine
• salt and pepper to taste

Instructions

Saute garlic for 1-2 minutes in olive oil, don't let it turn to brown. Then add the mushrooms and cook for 2 minutes, stirring occasionally. Add the balsamic vinegar and, and cook for another 2 minutes. Add salt and pepper to your taste.

Tip:

Rost mushrooms can be frozen, and it works pretty well in fact. Row mushrooms may become mushy, so it's best to first cook. after freezing. Whip a batch of these roasted mushroom caps and then fry on a baker before transfer to a freezer bag in a single layer. It is a great way to use champagne, before it goes bad, or to store a meal component in advance when sold.

Pão de Queijo is primarily a French version of gougères. The dough begins on the stovetop like gougères and eggs are struck on one after the other. The result is a tiny, hollow puff like gougères as well. Instead of an all-purpose meal, Pão de Queijo is produced with sour cassava flour or tapioca flour. Pão de Queijo can be made in various ways. One way is kind of as a choux paste, in which the dough is first cooked. These delicious gluten/wheat free bread are good for those who have celiac disease or intolerance to gluten. They are either fresh or served with a sauce of marinara. Try to add some herbal seasonings, such as Italian or other cheeses to replace Parmesan for more variety.

The flour of tapioca is very weird. When mixed with the hot milk in those pãos, the wallpaper paste becomes gelatin and sticky closer than you would put in the oven. It takes a blow of faith and water to dip your fingers and spoons to avoid sticking. to avoid sticking. Continue with the recipe and you’ll receive this delicious bread.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 6

Ingredients:

½ cup olive oil or butter

⅓ cup of water

⅓ cup milk or soy milk

1 teaspoon salt

2 cups tapioca flour

2 teaspoons minced garlic

Directions:

Preheat oven about 190 ° C (375 ° F).

In a large saucepan, put olive oil, water, milk, and salt, and heat up. When the mixture is boiling, immediately remove it from the heat and add the tapioca flour and garlic until they are smooth. Set aside for 10-15 minutes.

Mix the cheese in the mixture of tapioca and egg until well combined, this mixture becomes coarse. Drop the mixture on an ungreased baking sheet with 1/4 cup sizes.

Bake for 15-20 minutes until lightly brown or until the mixture turns light brown in a preheated oven.

Brazilian Cheese Bread (Pao de Queijo)

Rebecca Pão de Queijo is primarily a French version of gougères. The dough begins on the stovetop like gougères and eggs are struck on one after the other. The result is… Main Dish Recipes Brazilian Cheese Bread (Pao de Queijo) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ cup olive oil or butter
• ⅓ cup of water
• ⅓ cup milk or soy milk
• 1 teaspoon salt
• 2 cups tapioca flour
• 2 teaspoons minced garlic

Instructions

Preheat oven about 190 ° C (375 ° F).

In a large saucepan, put olive oil, water, milk, and salt, and heat up. When the mixture is boiling, immediately remove it from the heat and add the tapioca flour and garlic until they are smooth. Set aside for 10-15 minutes.

Mix the cheese in the mixture of tapioca and egg until well combined, this mixture becomes coarse. Drop the mixture on an ungreased baking sheet with 1/4 cup sizes.

Bake for 15-20 minutes until lightly brown or until the mixture turns light brown in a preheated oven.

I wanted to eat something delicious and healthy at the same time! This was my dilemma last week. So, I went online and looked for new recipes of salad that would make me excited to eat healthy again. I came across this recipe. The one that caught my attention was the last word of the name. “Bacon”, Oh, I love bacon! Well, who doesn’t? I followed these simple steps and I was in for a treat! It was really good! By the way, you can choose whatever toppings you wish to add in this incredibly delicious salad. A little more extra of the other ingredients won’t hurt either. For example, if you love cherry tomatoes, add more than 1 cup. It’s really up to your preference. I usually add more bacon. Don’t judge me! Just don’t limit your salad to these ingredients. The default recipe is already perfect but feels free to give it your taste and preference. Enjoy and Stay Healthy!

INGREDIENTS

1 head iceberg lettuce

1 c. blue cheese dressing

4 ounces bacon, cooked crisp and crumbled

1/4 c. chopped red onion

1/4 c. crumbled blue cheese

1 cup OF cherry tomatoes, halved

snipped chives, for garnish

HOW TO MAKE CLASSIC WEDGE SALAD WITH BLUE CHEESE AND BACON

Clean the lettuce by removing brown tinge or sagged leaves. Slice the core of the lettuce from the bottom part then cut into 4. Clean each quarter of the sliced lettuce. Rinse in between the layers and let it dry.

Put each sliced quarter of lettuce on a plate, cut from the side up and top with the blue cheese dressing, red onion, crumbled bacon, snipped chives, and crumbled blue cheese. Put cherry tomatoes all over the plate wedge.

Sprinkle freshly-cracked black pepper on each salad for amazing additional flavor! Serve right away. Enjoy!

Note: You can also top each salad with:

Smashed hard-boiled eggs

Sliced avocado (Diced)

Sliced Bell Pepper (Diced)

Garlic Croutons

Small Shrimps

CLASSIC WEDGE SALAD WITH BLUE CHEESE AND BACON

Rebecca I wanted to eat something delicious and healthy at the same time! This was my dilemma last week. So, I went online and looked for new recipes of salad that… Main Dish Recipes CLASSIC WEDGE SALAD WITH BLUE CHEESE AND BACON European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 head iceberg lettuce
• 1 c. blue cheese dressing
• 4 ounces bacon, cooked crisp and crumbled
• 1/4 c. chopped red onion
• 1/4 c. crumbled blue cheese
• 1 cup OF cherry tomatoes, halved
• snipped chives, for garnish

Instructions

Clean the lettuce by removing brown tinge or sagged leaves. Slice the core of the lettuce from the bottom part then cut into 4. Clean each quarter of the sliced lettuce. Rinse in between the layers and let it dry.

Put each sliced quarter of lettuce on a plate, cut from the side up and top with the blue cheese dressing, red onion, crumbled bacon, snipped chives, and crumbled blue cheese. Put cherry tomatoes all over the plate wedge.

Sprinkle freshly-cracked black pepper on each salad for amazing additional flavor! Serve right away. Enjoy!

Note: You can also top each salad with:

Smashed hard-boiled eggs

Sliced avocado (Diced)

Sliced Bell Pepper (Diced)

Garlic Croutons

Small Shrimps

Oatmeal cookies with a melt in your mouth filling are like a dream come true. Super delicious and very easy to make. Although it may look like a lot of work it’s really not. I remember the first time I made this, I thought I was gonna mess it up but I totally pulled it off! I’m sure you will too. Enjoy and have a good one!

Ingredients

1 c. butter softened

1/2 c. solid vegetable shortening

1 1/2 cups of packed light or dark brown sugar

1/2 c. granulated sugar

2 large egg

1 1/2 Tablespoon dark mild molasses

2 teaspoons pure vanilla extract

3 cups of quick-cooking oats (not instant)

1 1/2 c. all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/8 teaspoon ground clove or allspice

For the Filling:

1/2 c. butter softened

1/2 c. solid vegetable shortening

2 cups of powdered sugar

2 tablespoons of cream or half and half

1 teaspoon pure vanilla extract

1 7 oz jar marshmallow fluff

How to make Homemade Oatmeal Cream Pies

Ready the oven. Preheat it to 350 degrees. Place parchment paper into 2 baking sheets then set aside.

Beat in butter, brown sugar, granulated sugar, and shortening in an electric mixer. Beat for 2 minutes until well-mixed and creamy.

Add in vanilla and eggs into the mixture and beat for another 1-2 minutes until creamy. Scrape the sides while beating.

Strain together flour, oatmeal, baking soda, cinnamon, clove, and salt in a different bowl. (Use a whisk to mix.) Turn the speed of the mixer to low and moderately add the batter until the dough is thick. (Remember to scrape the sides of the bowl to get the rest of the mixture.)

Scoop out the dough into equal amounts. Use a spoon or ice cream scoop. Separate each scoop 3 inches apart to give space when it spreads out.

Bake in the oven for 10-12 minutes in a batch until the edges turn slightly golden. Let it sit in the pan for 5 minutes before completely moving to the wire rack to cool. (Note: Gently transfer to the wire rack because these cookies are soft when it is warm.)

For the filling: Whisk butter and vanilla with shortening using an electric mixer until well-mixed and creamy. Turn the speed of the mixer to low while moderately adding the 2 tablespoons of cream and powdered sugar. When ingredients are well-mixed, add in Marshmallow cream and turn the speed of the mixer to high and beat for 2 minutes.

Split the filling between the 18 cookies evenly. Top the matching size cookie with the filling.

Let it sit at room temperature for 1 day. To store it much longer, put in an airtight container to chill with wax paper among layers before putting in room temperature to serve.

Homemade Oatmeal Cream Pies

Rebecca Oatmeal cookies with a melt in your mouth filling are like a dream come true. Super delicious and very easy to make. Although it may look like a lot of… Main Dish Recipes Homemade Oatmeal Cream Pies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c. butter softened
• 1/2 c. solid vegetable shortening
• 1 1/2 cups of packed light or dark brown sugar
• 1/2 c. granulated sugar
• 2 large egg
• 1 1/2 Tablespoon dark mild molasses
• 2 teaspoons pure vanilla extract
• 3 cups of quick-cooking oats (not instant)
• 1 1/2 c. all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground clove or allspice
• For the Filling:
• 1/2 c. butter softened
• 1/2 c. solid vegetable shortening
• 2 cups of powdered sugar
• 2 tablespoons of cream or half and half
• 1 teaspoon pure vanilla extract
• 1 7 oz jar marshmallow fluff

Instructions

Ready the oven. Preheat it to 350 degrees. Place parchment paper into 2 baking sheets then set aside.

Beat in butter, brown sugar, granulated sugar, and shortening in an electric mixer. Beat for 2 minutes until well-mixed and creamy.

Add in vanilla and eggs into the mixture and beat for another 1-2 minutes until creamy. Scrape the sides while beating.

Strain together flour, oatmeal, baking soda, cinnamon, clove, and salt in a different bowl. (Use a whisk to mix.) Turn the speed of the mixer to low and moderately add the batter until the dough is thick. (Remember to scrape the sides of the bowl to get the rest of the mixture.)

Scoop out the dough into equal amounts. Use a spoon or ice cream scoop. Separate each scoop 3 inches apart to give space when it spreads out.

Bake in the oven for 10-12 minutes in a batch until the edges turn slightly golden. Let it sit in the pan for 5 minutes before completely moving to the wire rack to cool. (Note: Gently transfer to the wire rack because these cookies are soft when it is warm.)

For the filling: Whisk butter and vanilla with shortening using an electric mixer until well-mixed and creamy. Turn the speed of the mixer to low while moderately adding the 2 tablespoons of cream and powdered sugar. When ingredients are well-mixed, add in Marshmallow cream and turn the speed of the mixer to high and beat for 2 minutes.

Split the filling between the 18 cookies evenly. Top the matching size cookie with the filling.

Let it sit at room temperature for 1 day. To store it much longer, put in an airtight container to chill with wax paper among layers before putting in room temperature to serve.

Peanut butter and Chocolate? Sounds awesome right? This recipe is going to be the best Peanut butter chip cookies you will ever have. I gave my friend a box of these delicious treats and she thought it was store-bought! We had a good laugh about it but more importantly, she loved it! I told her that when we see each other after this lockdown, I’ll be bringing two boxes of these amazing cookies!

Try adding extra chocolate chips before you bake it, the result will impress you. Well, I was so impressed. Why buy cookies when you can make it from scratch, right? Follow these instructions to guide you to perfection! By the way, try adding chopped roasted peanuts into the dough for that awesome crunch sound! Okay, enough talking. It is time to put these words into a tasty reality. Have fun baking!

INGREDIENTS

1 cup of butter, softened

1/2 c. sugar

1 1/2 c. brown sugar

2 eggs

1 teaspoon vanilla

1 teaspoon lemon juice

3 1/4 cups of flour

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

1 cup of chocolate chips

1 1/2 c. Reese’s Peanut Butter chips

HOW TO MAKE REESE’S PEANUT BUTTER CHIP COOKIES

Prepare the oven by preheating it to 375 degrees. Grease the baking sheets with a non-stick spray.

In a large mixing bowl, add the brown sugar, butter, and sugar. Stir until creamy, then add the vanilla, lemon juice, and beaten eggs.
In the same bowl, add and mix the baking soda, baking powder, salt, and flour. Stir in the peanut butter chips and chocolate, then combine until all ingredients are well-mixed.

Scoop out the mixture to form ball-like shapes and put in the prepared cookie sheets.

Place in the preheated oven and bake for 8-9 minutes at 375 degrees or until the edges turn golden brown. Remove from the oven and let it sit in the pan for several minutes before moving to the wire rack to completely cool down. Serve and enjoy!

REESE’S PEANUT BUTTER CHIP COOKIES

Rebecca Peanut butter and Chocolate? Sounds awesome right? This recipe is going to be the best Peanut butter chip cookies you will ever have. I gave my friend a box of… Main Dish Recipes REESE’S PEANUT BUTTER CHIP COOKIES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup of butter, softened
• 1/2 c. sugar
• 1 1/2 c. brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon lemon juice
• 3 1/4 cups of flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup of chocolate chips
• 1 1/2 c. Reese's Peanut Butter chips

Instructions

Prepare the oven by preheating it to 375 degrees. Grease the baking sheets with a non-stick spray.

In a large mixing bowl, add the brown sugar, butter, and sugar. Stir until creamy, then add the vanilla, lemon juice, and beaten eggs.
In the same bowl, add and mix the baking soda, baking powder, salt, and flour. Stir in the peanut butter chips and chocolate, then combine until all ingredients are well-mixed.

Scoop out the mixture to form ball-like shapes and put in the prepared cookie sheets.

Place in the preheated oven and bake for 8-9 minutes at 375 degrees or until the edges turn golden brown. Remove from the oven and let it sit in the pan for several minutes before moving to the wire rack to completely cool down. Serve and enjoy!

This is the perfect treat for someone who loves pineapple (just like me). It is very easy to make and with just a few simple ingredients you’ll have this in your plate in no time! It’s nutritious, sweet, and savory. I mean, Pineapple and Cheese? I just can’t resist!

You’re welcome to experiment. Put fresh pineapple chunks or tidbits (whatever is available at home), it doesn’t matter. There’s no rule here, as long as your casserole will hold together when putting in the baking dish, and once baked, that’s perfectly alright. You will still have a luscious dish to share with your family and finds. A true Southern casserole recipe with real pineapple, buttery Ritz crackers, and sharp cheddar cheese that is easily put together, and enjoyed traditionally with baked ham.

Ingredients

1 20-oz can pineapple chunks or tidbits

3 tbsp. reserved pineapple juice

3 tbsp. flour

4 ounces of sharp cheddar cheese, shredded (about 1 cup)

1/4 c. melted butter

1 1/2 c. butter cracker crumbles (such as Ritz)

How to make Pineapple Casserole

Step 1: Open the pineapple and drain the juice. Set aside 3 tablespoons of the pineapple juice. In a small bowl, combine butter, and cracker crumbles and stirs until well-mixed. Spray a 1-quart shallow baking dish with cooking spray (you can also use butter to grease).

Step 2: Add the 3 tablespoons of pineapple juice and flour in a medium bowl. Stir until fully combined. In the same bowl, toss in the drained pineapple, cheese, and sugar. Mix until all ingredients are incorporated and add 1/3 of the cracker crumbles to the mixture.

Step 3: Carefully pour in the mixture into the greased baking dish. Sprinkle the rest of the cracker crumbles on top. Place in the preheated and bake for 20-25 minutes at 350 degrees. Wait until the crackers turn brown and the cheese is melted. Serve while it’s still warm! Enjoy!

Pineapple Casserole

Rebecca This is the perfect treat for someone who loves pineapple (just like me). It is very easy to make and with just a few simple ingredients you’ll have this in… Main Dish Recipes Pineapple Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 20-oz can pineapple chunks or tidbits
• 3 tbsp. reserved pineapple juice
• 3 tbsp. flour
• 4 ounces of sharp cheddar cheese, shredded (about 1 cup)
• 1/4 c. melted butter
• 1 1/2 c. butter cracker crumbles (such as Ritz)

Instructions

Step 1: Open the pineapple and drain the juice. Set aside 3 tablespoons of the pineapple juice. In a small bowl, combine butter, and cracker crumbles and stirs until well-mixed. Spray a 1-quart shallow baking dish with cooking spray (you can also use butter to grease).

Step 2: Add the 3 tablespoons of pineapple juice and flour in a medium bowl. Stir until fully combined. In the same bowl, toss in the drained pineapple, cheese, and sugar. Mix until all ingredients are incorporated and add 1/3 of the cracker crumbles to the mixture.

Step 3: Carefully pour in the mixture into the greased baking dish. Sprinkle the rest of the cracker crumbles on top. Place in the preheated and bake for 20-25 minutes at 350 degrees. Wait until the crackers turn brown and the cheese is melted. Serve while it's still warm! Enjoy!