Cheesy Pineapple Casserole

I made this for the first time last night. It won’t be the last time.
My husband and the boys LOVED this.
It went especially well with pork chops!


Degree of Difficulty: Easy
Time Frame: 40 minutes

2 15-ounce cans pineapple chunks (drained)
1 cup sugar
3/4 cup all-purpose flour
2 cups shredded cheddar cheese
25 buttery round crackers (Ritz), crumbled
1/2 cup butter, melted


Preheat oven to 350 degrees F

Spray a 2-quart casserole dish with non-stick spray.

Spread pineapple chunks in the bottom of the dish.

In a small bowl, stir together the sugar, flour and cheese. Add to casserole dish.

Sprinkle crackers over the top of pineapple and cheese mixture.

Pour melted butter over the top and bake for 30 minutes.

Suggestions and Comments:

  • My family of four ate this in one sitting. If you are feeding more (or want leftovers) double the recipe.
  • Goes great with pork chops!

Found on: Pinterest
Source: Allrecipes

Posted in Side Dish | Leave a comment

Peasant Bread

So it’s REALLY been a long time since I’ve gotten on this site. But something inspired me to start up again. So, here we go with a recipe I tried last night – and one that the whole family adored!


Degree of Difficulty: Medium
Time Frame: 2 hours

4 cups (512 g | 1 lb. 2 oz) unbleached all-purpose flour
2 teaspoons kosher salt
2 cups lukewarm water
2 teaspoons sugar
2 teaspoons active-dry or instant yeast
room temperature butter, about 2 tablespoons


Mixing the dough:

  • If you are using active-dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step will ensure that the yeast is active. Meanwhile, in a large bowl, whisk together the flour and salt. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed.
  • If you are using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast. Add the water. Mix until the flour is absorbed.

Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (In the winter or if you are letting the bread rise in a cool place, it might take as long as two hours to rise.)

  • This is how to create a slightly warm spot for your bread to rise in: Turn the oven on at any temperature (350ºF or so) for one minute, then turn it off. Note: Do not allow the oven to get up to 300ºF, for example, and then heat at that setting for 1 minute — this will be too hot. Just let the oven preheat for a total of 1 minute — it likely won’t get above 100ºF. The goal is to just create a slightly warm environment for the bread.
Preheat the oven to 425ºF.

Grease two oven-safe bowls (two 1-quart Pyrex bowls work best) with about a tablespoon of butter each.

Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down try to turn the dough up onto itself if that makes sense. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you’ve punched it down.

Then, take your two forks and divide the dough into two equal portions — eye the center of the mass of dough, and starting from the center and working out, pull the dough apart with the two forks. Then scoop up each half and place into your prepared bowls. This part can be a little messy — the dough is very wet and will slip all over the place. Using small forks or forks with short tines makes this easier — my small salad forks work best; my dinner forks make it harder. It’s best to scoop it up fast and plop it in the bowl in one fell swoop.

Let the dough rise for about 20 to 30 minutes on the counter top near the oven (or near a warm spot) or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls. (Note: Do not do the warm-oven trick for the second rise, and do not cover your bowls for the second rise. Simply set your bowls on top of your oven, so that they are in a warm spot. Twenty minutes in this spot usually is enough for my loaves.)

Bake for 15 minutes. Reduce the heat to 375º and make for 15 to 17 minutes longer.

Remove from the oven and turn the loaves onto cooling racks. If you’ve greased the bowls well, the loaves should fall right out onto the cooling racks. If the loaves look a little pale and soft when you’ve turned them out onto your cooling racks, place the loaves into the oven (outside of their bowls) and let them bake for about 5 minutes longer. Remove from oven and let cool for 10 minutes before cutting.

Suggestions and Comments:

  • Don’t cut this recipe in half, as I did this first time. It works just fine, but the bread is gone very quickly, it being so delicious!
  • Put an extra 2 tablespoons of butter over the top of the breads for the last few minutes in the oven. It really browns the crust and makes it scrumptious!

Found this on Pinterest!
Source: Alexandra Cooks

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Cheesy Broccoli Soup

It’s been a while since my last posting.
What can I say? Life is busy!
This soup is great for a Sunday evening…or any evening!


Degree of Difficulty: Medium
Time Frame: 45 minutes

2 Tablespoons butter
1/2 cup chopped onion
1 cup finely chopped carrot
1 celery stick, finely chopped
1 Tablespoon minced garlic
4 cups chicken broth
2 large baking potatoes, peeled and chopped
1 Tablespoon flour
1/2 cup water
2/3 cup milk
2 cups chopped broccoli
2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot.

Add onions, carrots, and celery and saute over medium heat until tender.

Add garlic and cook 1 or 2 additional minutes.

Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.

Mix flour with water, add, and simmer until soup is slightly thickened.

Add milk and broccoli and cook until broccoli is just tender and soup is heated through.

Stir in cheese, allow to melt, and serve.

Suggestions and Comments:

  • Frozen broccoli works fine. I bet fresh is better.
  • Makes great leftovers!

Found this on Pinterest!
Source: Lulu the Baker

Posted in soups | Leave a comment

Chicken Enchilada Casserole

I made this last night for the first time. It won’t be the last time!
I was concerned my boys might not dig it, but they cleaned their plates.
Here’s to finding a new main dish!!


Degree of Difficulty: Medium
Time Frame: 50 minutes

2 cups diced or shredded chicken breast meat
(or for extra lazy days use a rotisserie chicken)
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder
2 Tablespoons chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container sour cream

Preheat the oven to 375°.

Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through.

Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.

Spread half of the enchilada sauce over the bottom of an 11×7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.

Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.

Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.

Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.

Let stand 10 minutes before serving.

Suggestions and Comments:

  • Stick with the recipe. Use corn tortillas, not flour.
  • Don’t substitute taco sauce for enchilada sauce. There is a difference.
  • Makes great leftovers, too!

Found this on Pinterest!
Source: Sweet Treats and More

Posted in main dish | Leave a comment

Eggs in a Ham Cup

…well, at least that is what our family calls it. I think the proper name is Baked Ham Cups. But we like our name better!


Degree of Difficulty: Easy
Time Frame: 20 minutes

12 Eggs
12 thin slices of deli ham (round)
1/2 Cup of your favorite cheeses (I used Parmesan and Cheddar)
1/2 Cup diced scallions
Fresh cracked Sea Salt and Pepper

Preheat the oven to 400.
Spray a muffin tin with cooking spray.
Lay a piece of ham in each hole creating a little ham cup.
Crack one egg into each hole and sprinkle with salt and pepper.
Bake the eggs for about 12 minutes until the white is firm and the yolk is still nice and runny.
Carefully remove each egg from the muffin tin and top with grated cheese and scallions. Serve hot!

Suggestions and Comments:

  • You can cut the recipe in half. I have only done it that way. But making 12 would leave leftovers!

Found this on Pinterest!
Source: The Simple Delights

Posted in breakfast | Leave a comment

Breaded Ranch Pork Chops

It’s been a few days since I’ve posted yumminess.
(We’re right in the middle of moving to our new house! Yea!)
But, here we go, another gem!

Degree of Difficulty: Easy
Time Frame: 45 minutes – 1 hour

Ranch dressing (in a bottle)
3 cups dry Italian bread crumbs
1 package dry Italian dressing mix
2 tablespoons grated Parmesan cheese
1 tablespoon powdered garlic
6 large bone-in pork chops

Preheat oven to 400 degrees.

Mix bread crumbs, dry dressing, cheese, and garlic in a bowl.

Pour Ranch dressing onto a big plate.

Spray a grilling pan (see picture below) with cooking spray.

Take one pork chop at a time and dip both sides in the Ranch dressing, then dip both sides in the dry mixture.  Place each on the grilling pan.

Bake at 400 for 45 minutes.

Suggestions and Comments:

  • I was never a big fan of pork chops – but these are the best I’ve ever had!
  • Always buy bone-in chops for this recipe, in my opinion.
  • These are great served with homemade mashed potatoes, a green veggie, and rolls.
  • You MUST have a grilling pan in order for the chops not to turn out soggy.
  • There is ALWAYS breading left over – but don’t save it! Bacteria can develop and make you sick. If you don’t like wasting the breading, cut back on the bread crumbs (2 cups instead.)

Found this on Pinterest!
Source: Crazy Horses Ghost

Posted in main dish | Leave a comment

Skyline Chili Copycat Recipe

I’m always a little wary of copycat recipes.
But this one is quite good!!

Degree of Difficulty: Medium
Time Frame: 1 hour 45 minutes

2 pounds ground beef
2 cups chopped onions
4 cups beef stock
2 (8 ounce) cans tomato sauce
2 -3 tablespoons chili powder
2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1/2 ounce grated unsweetened chocolate or 2 3/4 tablespoons cocoa
2 teaspoons instant minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground red pepper or 1/2 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaves or 1/8 teaspoon bay leaf powder

chopped onion
finely shredded cheddar cheese

Brown ground beef and onion. Drain.

Add beef stock to beef mixture and simmer 10 minutes.

Add remaining 13 ingredients, simmer uncovered 1 hour.

Remove bay leaf, skim off extra fat.

Serve over hot spaghetti, or hot dogs in buns for chili dogs.

Top with plenty of cheese and onions.

Suggestions and Comments:

  • Husbands love this dish. Just sayin’.
  • You will be stinky afterwards. I won’t go into details.
  • All the spices are needed, don’t leave any out. Each contribute to the unique flavor of Cincinnati!
  • If you serve it over spaghetti, as we do, you will need a pound of spaghetti.
  • This meal serves our family of four with a few leftovers.

Found this on Pinterest!

Posted in main dish | Leave a comment