My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, November 16, 2011

Pineapple Casserole

Truly an old Southern recipe! You will see this at funerals, Thanksgiving, and everything in between. My friend, Lillian Plummer shared her recipe with me at Bible study. I believe if she made a tub of this there would not be one bite left. Perfect served with ham,turkey, roast beef or anything else.

Pineapple Casserole
Hard to say it goes so fast. Maybe 8-10 servings
print recipe

2 - 20 ounce cans pineapple tidbits, drained, reserving 6 tablespoons of juice
3 cups shredded cheddar cheese
1 cup sugar
6 tablespoons flour
1/2 cup butter, melted
1 tube Ritz crackers

Mix drained pineapple with shredded cheese. Put in lightly buttered 9x13-inch (or close) baking dish.

Mix sugar, flour and reserved pineapple juice and pour over pineapple and cheese mixture.

Pour melted butter over pineapple mixture.

Top with crush Ritz crackers.

Bake at 350 degrees F for 35 minutes.


  1. hmmmm....this is a new one for me. it sounds intriguing. sweet and savory?

  2. wow, never heard of theis,, we love pineapple on pizza so the cheese and pineapple ritz would be kinda like that, sounds wonderful,


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