Bakedpineapplestuffing Recipes

PINEAPPLE STUFFING

Steps:

• Cream butter and sugar.
• Add eggs, 1 at a time.
• Stir in pineapple.
• Fold in bread cubes.
• Place in 1 1/2 quart casserole dish.
• Bake 1 hour at 350 F degrees.

PINEAPPLE STUFFING

Steps:

• Preheat the oven to 350 degrees F. Spray an 11-by-7-inch baking dish with cooking spray.
• Arrange the bread cubes in an even layer on a sheet pan. Bake until the bread is just beginning to dry but not browned, about 5 minutes. Set aside.
• Beat the butter and sugars in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Add the eggs and mix on low speed until well incorporated. Add the vanilla, can of pineapple with the juices and 1/2 teaspoon salt and mix until well combined. Fold in the cooled bread cubes.
• Pour into the prepared pan. Bake until deep golden brown and bubbly, 45 to 50 minutes.

PINEAPPLE STUFFING

Steps:

• Preheat the oven to 350 degrees F and lightly mist a 1.5-quart baking dish with non-stick spray.
• Place the butter, sugar, and salt in a large bowl and cream together with an electric mixer until very pale and fluffy (about 5 minutes on high speed).
• Whip in the eggs, one at a time, allowing each one to fully incorporate before adding the next.
• Scrape the bottom and sides of the bowl with a silicone spatula, and fold in the pineapple and it's juice.
• Tear the bread into 1-inch pieces and fold it into the pineapple mixture.
• Transfer the mixture to the prepared baking dish and bake for 1 hour, or until bubbly and beginning to turn golden.
• Serve warm.

PINEAPPLE STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch baking pan.
• In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes.
• Bake in a 350 degree oven for one hour. Let sit a few minutes to firm up before serving

EASIEST EVER BAKED STUFFED APPLES

Steps:

• Heat the oven to 425 degrees F.
• Trim the tops and scoop out the center and the seeds of each apple and rub the edges of the trimmed fruit with the lemon. In a medium bowl, combine the butter, cereal, sugar, and walnuts. Fill the apples with the cereal mixture. Set the apples upright in muffin tins and bake until tender and bubbly, about 20 minutes. Transfer to serving dishes, top with ice cream and serve hot.

PINEAPPLE STUFFING CASSEROLE RECIPE - (4.4/5)

Steps:

• Cream butter and sugar together in mixing bowl. Add eggs, then milk. Mix well. Add pineapple. Fold in bread. Pour into casserole, bake uncovered at 350°F oven. Bake 40 to 45 minutes.

BAKED PINEAPPLE STUFFING

Steps:

• Lightly grease the bottom and sides of a 3-1/2 quart crock pot.
• Combine all ingredients; pour into the crockpot.
• Cover and cook on high 2-1/2 to 3 hours.
• Good with baked ham.

GRAMMY SMITH'S PINEAPPLE STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 1 1/2-quart baking dish.
• Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; add eggs and beat until smooth. Stir crushed pineapple and juice into creamed butter mixture until evenly incorporated. Fold bread into pineapple mixture; transfer to the prepared baking dish. Cover dish with aluminum foil.
• Bake in the preheated oven until lightly browned and set, about 1 hour.

PINEAPPLE RAISIN STUFFING

Steps:

• In a small bowl, cream the butter, sugar and cinnamon. Add eggs, one at a time, beating well after each addition. Stir in pineapple and raisins. Place stuffing croutons in a large bowl; stir in pineapple mixture., Transfer to a greased shallow 3-qt. baking dish. Cover and bake at 325° for 60-75 minutes or until a thermometer reads 160°.

BAKED PINEAPPLE

Steps:

• Preheat oven to 325°F. Pierce pineapple all over with cloves. Place sugar and 1/4 teaspoon pepper in a 2-quart baking dish; roll pineapple in sugar to coat. Scatter butter in pan.
• Bake, brushing pineapple with sugar-butter mixture occasionally, until very tender, 1 to 1 1/4 hours. Transfer pineapple to a cutting board; remove cloves.
• Place sugar mixture from dish in a saucepan with cream. Simmer until thickened slightly, 6 to 8 minutes. Quarter pineapple lengthwise; serve with vanilla ice cream, pan sauce, and sprinkles of flaky salt and more pepper.