CRUSHED CUP RECIPES

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PINEAPPLE CRISP RECIPE | ALLRECIPES



Pineapple Crisp Recipe | Allrecipes image

This crisp is excellent served warm with vanilla ice cream.

Provided by Bea Gassman

Categories     Desserts    Fruit Desserts    Pineapple Dessert Recipes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 1 - 9x9 inch crisp

Number Of Ingredients 8

2 (20 ounce) cans crushed pineapple, drained
1 cup all-purpose flour
1 cup brown sugar
1 teaspoon baking powder
½ teaspoon salt
1 egg
½ cup butter, melted
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread well-drained pineapple into a 9x9 inch square baking pan.
  • In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon.
  • Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.

Nutrition Facts : Calories 215.2 calories, CarbohydrateContent 34.8 g, CholesterolContent 31.9 mg, FatContent 8.4 g, FiberContent 1.1 g, ProteinContent 2 g, SaturatedFatContent 5 g, SodiumContent 191.9 mg, SugarContent 25.3 g

CRUSHED CRISPY POTATOES WITH CHEESE | RACHAEL RAY | RECIPE ...



Crushed Crispy Potatoes with Cheese | Rachael Ray | Recipe ... image

Rachael's crispy + cheesy potatoes are a kid-friendly, quick and easy side dish you'll want on repeat.

Provided by Rachael Ray

Number Of Ingredients 9

10 medium thin-skinned white or gold potatoes (about 2 ¼ pounds)
Salt
1 teaspoon granulated garlic
Pepper
Non-aerosol cooking spray
2 cups queso blanco
Monterey Jack or easy-melting cheeses of choice 
½ cup grated Parmigiano-Reggiano cheese
½ cup finely chopped scallions (3-4) 

Steps:

  • Preheat oven to 500°F
  • Cover the potatoes with water and bring to a boil
  • Salt the water and cook until just tender, drain and cool
  • Halve and lightly crush the potatoes with bottom of a glass, flesh-side up, season with a little garlic, salt and pepper and spray with oil
  • Transfer to oven and brown, top with cheeses, melt and brown again, top with scallions
  • Serve five halves per person, 2 ½ potatoes total

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