Pineapple Casserole

So good!  This recipe was given to me by someone in college (I can't remember who) when I went to a Thanksgiving party with my Interior Design friends.  Some have scoffed, but be prepared to fall in love.

Photo from: http://www.ezrapoundcake.com/archives/12098

Ingredients

1 (20 oz.) can chunk pineapple, drained (reserve 3 T of juice)
1/2 c. sugar
3 T flour
1 c. cheddar cheese, grated
1/4 c. melted butter
15 crushed Ritz crackers

Preparation

Mix first 5 ingredients together (including pineapple juice).  Put mixture into a 1 quart casserole dish.  Toss Ritz cracker crumbs in melted butter.  Spread cracker mixture on top of casserole.  Bake at 350 degrees for 20 to 30 minutes, until the edges are bubbling.  It's good warm or cold.

- Sarah

Stovetop Macaroni with Edamame

I know I said my previous post would be the last for a while, but this one was so easy I decided to just go ahead and post it.

Ingredients

-1 Box stovetop macaroni of your choice

-butter/sour cream/ milk - whatever you normally put in you mac and cheese

-frozen shelled edamame

Preparation

Prepare macaroni following box instructions, but add the edamame to the water at the same time as adding the noodles.  That's it!  Easy, yummy, healthier!

*From the creative mind of Rachel*

- Sarah

Bacon-Wrapped Stuffed Chicken Breasts

Bacon-Wrapped Stuffed Chicken Breasts

2 chicken or turkey breasts (I used turkey here)

1/2 cup sundried tomatoes

1/2 cup sliced black olives

1/4 - 1/2 c pesto

Cheese (Parmesan, goat, feta, etc...whatever you like!)

4 slices bacon

Preheat oven to 450 degrees. Place tin foil on a baking sheet and spray the foil.

Pound chicken or turkey until flat. In the center, lay half of the pesto on like a spread. Top with olives, sundried tomatoes and cheese. Wrap the chicken/turkey up until nothing is oozing out of the sides. Wrap 2 pieces of bacon around each piece of meat, crossing eachother.

Place the chicken on the prepared pan and bake in the oven for 15-20 minutes, or until the meat is cooked all the way through.

Enjoy!

Lynn

This comes from the kitchen of...me! I made this up!

Tuna Melts

Ingredients

4 cans (5 oz. each) solid white tuna packed in water, drained
1/3 cup mayonnaise, plus more for spreading
1/4 cup finely chopped red onion
4 t. capers, rinsed and drained (I don't like capers so I left out this ingredient)
1 T fresh lemon juice
1/2 t. coarse salt
1 t. ground pepper
1/4 t. dried oregano, crumbled between your fingers
4 slices crusty bread
8 thin slices tomato
4 slices provolone

Preparation

1. Heat broiler, with rack in highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.

2. Arrange bread on a baking sheet and spread a little mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.

** I've been making this for lunches by myself this week and I find that one serving is enough for me. So I just keep the tuna mixture in a container in the fridge and broil up individual servings with bread, cheese and tomato when I want one. It's pretty tasty, easy and light. **

*Recipe from Everyday Food Issue 72

- Sarah

Pimento Cheese

Well... at least my rendition of it!

1/2 lb. sharp cheddar cheese (grated)
1/2 lb. mozzarella cheese (grated)
4 oz. cream cheese (cubed)
1 small shallot, about 1 tsp. (grated)
1/4 cup sour cream
1/4 cup mayonaise (yes, even I have to admit mayo makes it more spreadable)
8 oz. pimintos (drained)
1/4 tsp. garlic powder
1/4 tsp. cayanne pepper
few splashes hot sauce (habanero)
salt
pepper

Mix and Enjoy!!

Few Tips:
1) Buying blocks of cheese and grating it yourself vs. buying already grated cheese produces a smoother consistency
2) Add or take away the ingredients to your liking...
3) Start with less shallot and add as you taste and go -- if you put too much, there is no going back!

Much love my dear foodie friends! Rach