Posts Tagged ‘Cheddar Cheese’

Have you ever read a recipe and think that there is no way it could be good?  This is definitely one of those.  I first tried this dish years ago when a co-worker brought it to a Christmas dinner and was hooked.  There are several different variations of this on the internet, but not this exact recipe so I don’t know where it originated before my co-worker had it.  If you like pineapple, give this a shot and I think you will be pleasantly surprised.  I could eat the whole pan!


3/4 cup granulated sugar

3 tbsp. all purpose flour

20 oz. pineapple chunks, drained & reserve 3 tbsp. juice

10 oz. crushed pineapple, drained

1/2 cup shredded cheddar cheese (Shred it yourself.  None of the pre-shredded non-melting cheese.)

1 cup Ritz cracker crumbs

1/2 stick butter


Preheat oven to 350 degrees and spray an 8 inch baking dish with non-stick spray.  Combine the sugar, flour, and reserved juice in a medium saucepan.  Cook over low heat until the sugar melts.


Add the drained pineapple and cheese; stir to combine.  Pour this into the prepared baking dish.  Melt the butter and stir in the cracker crumbs.  Sprinkle the butter/crumb mixture on top of the pineapple.  Bake for 20-25 minutes or until bubbly.





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How’s that for a long name for a quick and easy recipe that is so, so, so good?  I found this recipe over at the blog Plain Chicken and I may be addicted now. I made this to go with a pot of chili back during cooler weather and was hooked.  This is a perfect bread to go with chili or soup and would be perfect as a party food, too. 

I don’t ever need to make this when I am home alone or I would eat the whole loaf by myself with very few regrets later.  This is definitely an sharing recipe.  It’s just too good!  I will say that mine didn’t turn out quite as pretty as Plain Chicken’s did but it tasted great just the same.

1 unsliced loaf of (round is preferable) sourdough bread (I couldn’t find sourdough at my grocery so I used Hawaiian bread and it gave it a great sweet kick.)
8-12 oz. shredded cheddar cheese
3 oz. bag Oscar Mayer Real Bacon bits (I didn’t have bacon bits, so I just cooked about 4 slices of bacon and crumbled it.)
1/2 cup butter, melted
1 Tbsp. Ranch dressing mix



Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place the shredded cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.


Please join me at Miz Helen’s Country Cottage for Full Plate Thursday.

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Some things just go together naturally like peanut butter and jelly or chips and dip.  Well, this recipe goes great with the lasagna soup that I wrote about last week.  This recipe comes from one of my favorite blogs, The Southern Lady Cooks, who happens to be a fellow Kentucky blogger.  She has some wonderful recipes over there and all that I have tried turn out great.

You could easily modify this bread to suit your tastes by adding different cheeses or even some cooked crumbled bacon.  Mmmm!  I may have to try it with bacon.

2 cups all-purpose flour

1 cup shredded sharp cheddar cheese

1 teaspoon sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon coarsely ground black pepper

1 cup buttermilk (I used powdered buttermilk and water. The measurement conversion is on the back of the package.)

1/2 cup butter or margarine, melted

2 eggs


Prepare a loaf pan by spraying with non-stick spray and preheat your oven to 350 degrees.  In a large bowl, combine the flour, cheese, sugar, baking powder, baking soda, salt, pepper, and powdered buttermilk.


In another bowl, combine the water (for the powdered buttermilk), butter and eggs.  When that is mixed, add it to the dry ingredients; stir just until combined and make sure there are no dry spots in the batter.


Pour the batter into the prepared loaf pan and bake for 35 to 40 minutes.  Cool for about 10 minutes and turn out of the pan. 



Please join me at Miz Helen’s Country Cottage for Full Plate Thursday.

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