Pineapple Casserole
1/2 C sugar
5 Tbsp all purpose flour
20 oz. can of pineapple chunks in juice, drain and set juice aside
8 oz. shredded sharp cheddar (I like to hand grate mine)
Ritz crackers, crushed
Butter
Combine sugar, flour, and juice--mix well. Add cheese. Mix. Spray casserole dish. Add pineapple to casserole. Pour cheese mixture on top. Melt some butter--combine with ritz crackers. Sprinkle over the top. Bake at 350 for 30 minutes or until bubbly.
YUM!
Next up, Baked Garlic Cheese Grits (courtesy of Mrs. Paula Deen)...
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| Ingredients....notice the improvised top on the milk. The real top was stolen--by a cat. It is still missing to this day. |
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| Bring the broth to a boil--then add the grits and simmer. |
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| Cube your yellow cheddar and grate your white--and definitely eat a piece. Or two. |
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| Add the cubed cheese. |
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| Add the butter. |
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| Stir it up. |
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| Pour into a casserole dish and sprinkle with white cheddar. |
Baked Garlic Cheese Grits
6 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups regular grits
16 ounces Cheddar, cubed
1/2 cup milk
4 large eggs, beaten
1/2 cup (1 stick) unsalted butter
8 ounces grated sharp white Cheddar
Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish.
Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.
**Please note that this makes a TON. I halfed this recipe for Christmas morning for 6 adults.**
Alrighty...now for Dreamy Apple Pie (courtesy of Mrs. Ree Drummond, The Pioneer Woman)
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| Start by coring, peeling, and slicing your apples SUPER thin |
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| Put the apple slices in a BIG bowl |
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| Mix these together for the filling.... |
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| Mixed! |
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| Pour over your apples...at this point, you should definitely sample the recipe. |
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| Divide into two unbaked pie shells--or one deep dish pie shell. |
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| Mix together ingredients for the yummy topping... |
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| Take a moment to look at my huge mess. |
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| Topping--after being mixed in the processor.... |
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| Finished! |
Now for the Hard Sauce....
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| Simple (or sample) ingredients. |
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| Mix with handmixer.... |
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| Finished! |
Dreamy Apple Pie with Hard Sauce
1 whole Unbaked Pie Crust (deep dish or 2 regular)
Filling:
- 3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
- ½ cups Brown Sugar
- ½ cups Sugar
- 1 Tablespoon All-purpose Flour
- 1 cup Heavy Cream
- 2 teaspoons Vanilla Extract
- ⅛ teaspoons Cinnamon
- 7 Tablespoons Butter
- ¾ cups All-purpose Flour
- ½ cups Brown Sugar
- ¼ cups Pecans (more To Taste)
- Dash Of Salt
Add apple slices to a large bowl. In a separate bowl, mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon. Pour over apples. Pour apples into pie shell.
In the bowl of a food processor (or you can mix by hand) combine butter, flour, sugar, pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps. Pour topping over apples.
Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie. Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.
Remove from oven when pie is bubbly and golden brown.
Serve warm with hard sauce, whipped cream, or ice cream.
**NOTE: I did not use a deep dish pie crust and ended up with two pies!**
Hard Sauce
1 stick (1/2 Cup) Softened (not Room Temperature) Butter
1-½ cup Powdered Sugar
2 Tablespoons Whiskey (more Or Less To Taste)
Beat butter in mixer with paddle attachment until fluffy. Add powdered sugar gradually until incorporated, scraping sides of the bowl twice during the process. Add whiskey and beat again, scraping the bowl to make sure everything gets mixed together.
Spoon into a bowl and serve, or keep in the fridge (it will last for days covered in plastic wrap) until you need it.
NOTE: The hard sauce will harden in the fridge, so be sure to remove it at least a couple of hours before you want to serve. Hard sauce should be smooth and easily spooned onto desserts.
All of these were SUPER yummy--enjoy!!!
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