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Friday, August 26, 2011

Baked Pineapple

I had the nicest surprise when I got home yesterday.  The brunch food spread that I did for Good Taste Magazine was in the September/October 2011 edition that came in yesterday's mail.  The pictures and recipes were perfect.  The article mentions my blog, so I'm hoping to pick up some more followers.   Good Taste Magazine is now packaged with Wiregrass Living Magazine. 

Before the clinic where I work flooded, we were located next door to our physician's office.  The physician's office staff prepared lunch and they invited me to come over and eat with them.  One of the nurses, Carol, prepared Baked Pineapple for dessert.  All of the ingredients in this dessert blend together so well.  You will taste each of them and your taste buds will be so happy.  It is best when served right out of the oven. 

                                                          Baked Pineapple

1 - 20 oz. can pineapple chunks in unsweetened juice
1/2 cup sugar
3 Tbsp. flour
1 cup shredded sharp Cheddar cheese
1/4 cup butter, melted
1/2 cup Ritz cracker crumbs

Preheat oven to 350 degrees.  Drain pineapple reserving 3 Tbsp. juice.  In a small bowl, mix sugar and flour.  Slowly stir in reserved 3 Tbsp. pineapple juice and mix well. 

In a separate bowl, combine melted butter and cracker crumbs. 

In a greased 1 quart baking dish, layer pineapple, flour mixture, shredded cheese and top with cracker crumbs. 

Bake for 20 to 30 min. and serve hot.

Serves 4.

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