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Cheesy Baked Pineapple




Source of Recipe


Jenifer Utterback

(Please note: BE SURE to “label” the Cheesy Pineapple when taking it to a potluck, since it looks so similar to those “Cheesy Hashbrown Party Potatoes” that everyone loves to make!!)

RECIPE:
Cheesy Baked Pineapple

Serving: Serves: 9 to 12

INGREDIENTS:


2 cans (20 ounces each) pineapple chunks, drained


2 cups (8 ounces) shredded sharp Cheddar cheese


½ cup sugar


3 tablespoons all-purpose flour


2 cups coarsely crushed butter-flavored crackers (I use Keebler Town House)


½ cup (1 stick) butter, melted

DIRECTIONS:
1. Preheat the oven to 350 degrees F. Coat a 9- by 13-inch baking dish with nonstick cooking spray. Place the pineapple in the dish.
2. In a medium bowl, combine the cheese, sugar, and flour. Sprinkle the cheese mixture evenly over the pineapple.
3. In the same bowl, combine the crushed crackers and butter; mix well. Sprinkle the cracker mixture over the casserole and bake for 25 to 30 minutes, or until heated through and the topping is golden.

Mr. Food - Air date: April 9, 2001.__________________________________________________________________________________

RECIPE:
Four-Chip Fudge

INGREDIENTS:
1 ½ teaspoons plus ¾ cup butter (no substitutes), divided
1 can (14 ounces) sweetened condensed milk
3 tablespoons milk
1 package (12 ounces) semisweet chocolate chips
1 package (11-1/2 ounces) milk chocolate chips
1 package (10 ounces) peanut butter chips
1 cup butterscotch chips
1 jar (7 ounces) marshmallow crème
½ teaspoon almond extract
½ teaspoon vanilla extract
1 cup chopped walnuts

DIRECTIONS:
Line a 13-in. x 9-in. x 2-in. pan with foil and grease the foil with 1-1/2 teaspoons of butter; set aside. In a large heavy saucepan, melt the remaining butter over low heat.
Add the next five ingredients (NOT the butterscotch chips).
Cook and stir constantly until smooth. Remove from heat; stir in the butterscotch chips, marshmallow crème and extracts until well blended. Stir in nuts.
(An easy way to line pan: Turn pan upside down and form around bottom of pan 1st.)

Spread into prepared pan. Refrigerate until set. Lift out of pan and remove foil; cut into squares. Store in the refrigerator. Yield: about 4-1/2 pounds.