Friday, October 29, 2010

Warm Pineapple Crunch

This is one of the recipes that sounds bizarre but it so good - the flavors just all come together. A family member who has since passed away shared this recipe with my over 20 years ago. Mellie was a great cook. I made this for my teacher luncheon today and it got rave reviews.

Warm Pineapple Crunch

20 oz pineapple in own juice, drained but reserving 3 Tbsp juice
3 Tbsp. flour
1/2 cup sugar
1 cup shredded cheddar cheese
1/4 cup melted butter
1 tube of Ritz crackers, crumbled
1/2 cup chopped pecans

Drain pineapple, reserving juice; Crush crackers in a ziploc bag; Mix flour, sugar and juice; Add cheese and pineapple; Spoon into a greased square pan; Melt butter and mix with crushed Ritz crackers and chopped pecans; Sprinkle on top of pineapple mixture. Bake for 30 minutes at 350 or until golden brown.

Enjoy as a side dish with any meat entrees. We served it with turkey, ham, cheesy potatoes and bread.

**I doubled this and cooked in a larger rectangle casserole dish.

Printable Version


anniebakes said...

apples might be good with it as well, thanks for sharing! Have a great weekend, anne

CindyML said...

I love this recipe. someone made it for MOPS about 11 years ago and I make it all the time. I'm going to try the beer bread with chili tonight. It is finally getting cold in Texas. Keep the recipes coming, Squenchy! CindyML

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