PINEAPPLE CHEESE BALL
Pineapple Cheese Ball is the next best twist on a favorite classic. With Different textures and flavors it will be the hit at your next gathering!
Provided by Alyssa Rivers
Number Of Ingredients 6
Steps:
- Add the cream cheese, drained crushed pineapple, bell pepper, green onion, and seasoning salt to a medium sized mixing bowl. Mix together.
- Transfer the mixture to a serving plate and form a ball. Roll in chopped pecans. Serve with crackers.
Nutrition Facts : Calories 784 kcal, Carbohydrate 21 g, Protein 11 g, Fat 79 g, SaturatedFat 7 g, Sodium 2332 mg, Fiber 13 g, Sugar 8 g, ServingSize 1 serving
CARROT CAKE ROLL
It's carrot cake...rolled up and totally transportable! And it looks good too. Everyone loves it when I make it.
Provided by SaraSunshine
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 2h5m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed cookie sheet or jelly roll pan with parchment paper.
- Combine eggs and sugar in a mixing bowl. Add carrot and pineapple.
- Mix flour, cinnamon, baking powder, and salt together in a separate bowl. Pour in egg mixture; mix until it comes together. Spread batter on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes. Allow to cool completely, about 30 minutes.
- Beat cream cheese, powdered sugar, and vanilla extract together in a bowl. Spread cream cheese filling evenly over the cooled cake. Sprinkle walnuts on top of filling.
- Run a spatula under the cake to loosen from the parchment paper. Grab the paper from one end and start rolling, pulling the paper away as you do. Roll up and refrigerate for 1 hour before cutting.
Nutrition Facts : Calories 371.3 calories, Carbohydrate 49.7 g, Cholesterol 80.4 mg, Fat 17.3 g, Fiber 1.9 g, Protein 6.9 g, SaturatedFat 6.2 g, Sodium 262.5 mg, Sugar 36.7 g
PINEAPPLE CHEESE BRAID
Folks are always pleasantly surprised by this bread's pineapple filling. When in a hurry, I'll use canned pie filling.-Shirley Kensinger, Roaring Spring, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in water. Add butter, sugar, eggs, salt and 2 cups flour; beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , For pineapple filling, combine the pineapple filling ingredients in a saucepan. Bring to a boil over medium-high heat; reduce heat to medium. Cook and stir until thickened. Cool. In a bowl, combine cream cheese filling ingredients; mix well. , Punch dough down. Divide dough in half. On a floured surface, roll each portion into a 15x9-in. rectangle. Place on greased baking sheets. Spread the cream cheese filling lengthwise down center third of each rectangle. Spread the pineapple filling on top. , On each long side, cut 1-in. wide strips 3 in. into center. Starting at one end, fold alternately strips at an angle across filling. Seal ends. Cover and let rise for 20 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool. If desired, combine icing ingredients and drizzle over braids. Store in refrigerator.
Nutrition Facts : Calories 185 calories, Fat 7g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 90mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
SWEET PINEAPPLE ROLLS
There's no cinnamon here, just sweet rolls filled with homemade pineapple curd! You'll use about a cup of curd in the rolls, plus a little in the glaze. Serve remaining curd alongside the rolls, or use on toast.
Provided by LauraF
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 3h10m
Yield 12
Number Of Ingredients 22
Steps:
- Combine pineapple, egg yolks, sugar, lemon juice, cornstarch, and salt in a blender; blend until smooth.
- Pour into a saucepan and bring to a simmer over medium heat, whisking constantly. Cook and stir until curd thickens, 3 to 5 minutes.
- Remove from heat and whisk in butter until fully incorporated. Transfer to a small bowl, cover with plastic wrap, and chill until set, 2 to 3 hours.
- Start the dough after the curd has been chilling for 1 hour. Pour milk and pineapple juice into a microwave-safe glass measuring cup. Warm for 30 seconds in the microwave. Stir in yeast until dissolved. Let stand until foamy, about 5 minutes.
- Stir egg, sugar, and lemon zest into the yeast mixture. Pour into the bowl of a stand mixer fitted with the dough hook attachment. Add all-purpose flour, whole wheat flour, and salt. Mix until dough comes together. Add butter gradually, with the mixer running, until it is fully incorporated into into the dough. Knead until dough leaves the sides of the bowl and looks smooth, 5 to 10 minutes.
- Lift dough out of the bowl and spray the bowl with cooking spray. Return dough to the bowl and turn to coat. Cover the bowl with a clean dish towel and let dough rise until almost doubled, about 1 hour.
- Place a baking sheet in the refrigerator.
- Turn the dough out onto a silicone baking mat and roll into a 12x15-inch rectangle. Slide the mat onto the cold baking sheet and return to the refrigerator for 15 minutes. This will make the dough easier to roll and cut.
- Spread a thin layer of pineapple curd evenly over the dough, leaving a 1/2-inch border on 3 sides. Roll up lengthwise starting from the edge closest to you. Use a sharp or serrated knife to cut the log into 12 even pieces.
- Grease a 9x13-inch baking pan and arrange rolls in the pan, spacing them out slightly. Cover loosely and let rise until doubled, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C) near the end of the second rise.
- Uncover the rolls and bake in the preheated oven until light golden, about 25 minutes.
- Meanwhile, stir confectioners' sugar, milk, 1 tablespoon pineapple curd, lemon juice, and salt together for the glaze. Add milk if glaze is too thick. Drizzle glaze over the warm rolls.
Nutrition Facts : Calories 273.2 calories, Carbohydrate 46.2 g, Cholesterol 66.1 mg, Fat 7.8 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 4.3 g, Sodium 120.3 mg, Sugar 18.7 g
PINEAPPLE CHEESE ROLL
Make and share this Pineapple Cheese Roll recipe from Food.com.
Provided by Leta8076
Categories Spreads
Time 15m
Yield 1 log
Number Of Ingredients 6
Steps:
- Be sure all the juice is squeezed out of the pineapple, then combine the pineapple with the cream cheese, onions, minced green pepper and seasoned salt.
- Mix well.
- Refrigerate at least 4 hours or overnight.
- Shape into a log and roll in the chopped pecans.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 1700.6, Fat 157.8, SaturatedFat 56.6, Cholesterol 249.5, Sodium 676.8, Carbohydrate 61.6, Fiber 13.3, Sugar 40.8, Protein 28.7
PINEAPPLE SWEET ROLLS
Pat Walter of Pine Island, Minnesota relates, "A pan of these marvelous rolls makes any breakfast a holiday!"
Provided by Taste of Home
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, salt, eggs and 1-1/3 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. , Turn onto a floured surface, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, melt butter in a saucepan. Stir in flour until smooth; gradually add orange juice. Stir in remaining filling ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 15x12-in. rectangle. Spread filling evenly over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1-in. rolls. Place with cut side down into two greased 13x9-in. baking pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 20-25 minutes. Cool. Combine glaze ingredients; drizzle over rolls.
Nutrition Facts : Calories 178 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 117mg sodium, Carbohydrate 33g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
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