Slow Cooker Scalloped Pineapple Recipe 395

SCALLOPED PINEAPPLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Cut the bread into 1 inch pieces and place on a baking sheet. Toast for 8 to 10 minutes, stirring occasionally, until lightly browned. Remove from oven and reserve.
• Beat the eggs, milk, butter, and sugar in a large bowl until well combined. Stir in the undrained pineapple and the toasted bread cubes and toss until coated. Pour mixture into the prepared pan.
• Bake until puffed and golden, about 45 minutes. Serve warm with a sprinkle of powdered sugar for garnish.

SLOW COOKED PINEAPPLE

Steps:

• If using whole pineapple: Peel, quarter, and cut away the core from the pineapple. Discard the core. Cut each quarter in half lengthwise then slice 1/4-inch thick slices crosswise.
• Stir the pineapple together with the sugar, ginger, and cinnamon in a slow cooker. Cover and cook on HIGH for 4 hours, until the pineapple is very tender and slightly sweet.
• Serve warm with scoops of coconut ice cream on top. The compote keeps for up to a week tightly sealed in the refrigerator.

SLOW COOKER SCALLOPED PINEAPPLE RECIPE - (3.9/5)

Steps:

• Mix together all ingredients in slow cooker. Cook on High 2 hours. Reduce heat to Low and cook 1 more hour. Serve and enjoy!

SLOW-COOKER SCALLOPED POTATOES

Steps:

• Rub the insert of a 6-quart slow cooker very lightly with the butter on the bottom and 2 inches up the sides.
• Whisk together the cream, broth, flour and thyme in a 2-cup measuring cup.
• Arrange 1/3 of the sliced potatoes in an even and slightly overlapping layer on the bottom of the slow cooker insert. Sprinkle 1/3 of the Gruyere over the potatoes, and add 3/4 teaspoon salt and an even grating of black pepper. Drizzle 1/3 of the cream mixture evenly over the layer. Repeat with 2 more layers of potatoes, Gruyere, salt, pepper and cream mixture.
• Press the potatoes down firmly to make sure they are submerged. Cover the slow cooker, and cook on high until the potatoes are tender and the liquid has thickened, 4 1/2 to 5 hours. Remove the lid, and let the potatoes rest for 15 minutes. (The sauce may seem thin at first, but it will thicken as it sits.)

SLOW-COOKER PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Spray 6-quart slow cooker with cooking spray. In small bowl, mix brown sugar and melted butter; spread evenly in bottom of slow cooker. Arrange pineapple slices on brown sugar mixture, cutting as needed to fit in one layer. Place cherry in center of each slice and around slices, as needed.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Cook on High heat setting 2 1/2 to 3 hours or until toothpick inserted in center comes out clean. Turn off slow cooker; uncover. Remove ceramic base from cooker to cooling rack. Cool 15 minutes.
• Place heatproof serving plate upside down onto ceramic base; carefully turn plate and ceramic base over. Remove ceramic base.

OLD-FASHIONED SCALLOPED PINEAPPLE

Steps:

• Preheat oven to 350°. Combine eggs, sugar, pineapple, butter and milk; add bread cubes and toss to coat. Transfer to a greased 8-in. square baking dish. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Let stand 10 minutes before serving. Refrigerate leftovers.

SCALLOPED PINEAPPLE CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in pineapple and lemon juice. Gently fold in bread cubes. , Spoon into a greased 2-qt. baking dish. Bake, uncovered, 40 to 45 minutes or until top is lightly golden. Serve warm.

SCALLOPED PINEAPPLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10 inch casserole dish.
• In a medium bowl combine butter, sugar, pineapple, salt, pepper, cinnamon and nutmeg; mix well. Place bread cubes in the bottom of the casserole dish and pour pineapple mixture on top.
• Bake in preheated oven for 45 minutes or until golden brown and set throughout. If the top browns too fast, before the center is set, cover the dish with aluminum foil until it sets. Let stand 10 minutes before serving.

SLOW-COOKER BEEF AND SCALLOPED POTATOES CASSEROLE

Steps:

• Spray 4 1/2- to 5-quart slow cooker with cooking spray.
• In 10-inch nonstick skillet, cook beef and onions over medium-high heat 7 to 9 minutes, stirring occasionally, until brown; drain. Return beef mixture to skillet, and place over low heat; stir in cream cheese. Cook 2 to 3 minutes, stirring frequently, until cream cheese melts.
• In slow cooker, mix water and sauce mixes (from scalloped potatoes boxes), then stir in potatoes (from scalloped potatoes boxes). Spread beef mixture over potatoes.
• Cover; cook on Low heat setting 2 to 2 1/2 hours or until potatoes are tender and liquid is absorbed.
• Stir mixture. Top with Cheddar cheese; cover, and cook on Low heat setting 3 to 5 minutes longer or until cheese is melted. Top with bacon and green onions. Serve with sour cream.

CRISPY SCALLOPED PINEAPPLE

Steps:

• On low speed, mix crushed pineapple with juice, bread crumbs, butter, sugar, eggs, and milk.
• Stir in chunk pineapple.
• Spoon into casserole dish and cook, uncovered, 1 1/2 hours at 350 deg.
• or until golden brown.
• Serve hot or cold as a casserole, or as dessert with ice cream.

SCALLOPED PINEAPPLE

Steps:

• Mix first four ingredients.
• Add the eggs and pineapple, stir until blended.
• Bake in a casserole dish at 375°F for 45 minutes, until golden brown.