PINEAPPLE CREAM CHEESE DIP
Steps:
- Place all the ingredients in a medium-sized bowl. Use a hand mixer to blend completely. Keep refrigerated until ready to serve. Serve with your favorite crackers or veggies.
PINEAPPLE CREAM CHEESE SPREAD
For a satisfying snack, try this spread. With only two ingredients, it couldn't be easier. I use this on crackers and celery sticks. It has a refreshing pineapple taste.-Rita Addicks, Weimar, Texas
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1-1/8 cups.
Number Of Ingredients 2
Steps:
- In a bowl, combine cream cheese and pineapple. Chill.
Nutrition Facts :
PINEAPPLE CREAM CHEESE SPREAD
This recipe is featured in the Woman's World Magazine and looks so good, and not to hard. The recommend not adding the pecans no sooner than an hour or two before serving so the nuts stay crunchy. A very impressive cheese ball for parties. This is a sweet and savory appetizer that looks as amazing as it tastes. Shaped into a pineapple and top with leafy top of the fresh pineapple. Prep time does not include refrigeration time.
Provided by Bonnie G 2
Categories Spreads
Time 30m
Yield 1 Cheese Ball, 8 serving(s)
Number Of Ingredients 10
Steps:
- MAKE SPREAD:.
- Beat cream cheese and sour cream on medium speed until smooth, 2-3 minutes.
- Squeeze and discard juice from pineapple.
- Mix pineapple and next 7 ingredients in cheese mixture on low speed until blended.
- SHAPE SPREAD:.
- Turn cheese mixture onto serving platter; shape into oval, making sure to leave room for pineapple top.
- Cover; refrigerate overnight.
- ASSEMBLE PINEAPPLE:.
- Remove platter from refrigerator an hour before serving.
- Place Pineapple top at one end of cheese.
- Lay pecan halves, starting at bottom, in rows over cheese.
- Serve with multigrain bread or crackers of choice.
Nutrition Facts : Calories 263.3, Fat 26, SaturatedFat 8.3, Cholesterol 38.7, Sodium 115.1, Carbohydrate 6.5, Fiber 2.2, Sugar 3.8, Protein 3.9
PINEAPPLE UPSIDE-DOWN CREPES
Provided by Food Network
Categories dessert
Time 1h25m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- For the batter: Combine flour, melted butter, sugar, eggs and salt in a food processor or blender. Add enough milk to make a fluid batter. The batter may be covered and refrigerated up to 24 hours.
- For the topping: Line large baking sheet with parchment paper, and set aside.
- Slice pineapple quarters crosswise, 1/8-inch thick. In a 7-inch nonstick pan over medium heat, melt 1/4 teaspoon of butter, spreading with a spatula. Remove pan from heat and allow to cool slightly.
- With pan off heat, ladle in about 3 tablespoons of batter and roll around pan until bottom is evenly coated. Sprinkle with 1 tablespoon of macadamia nuts.
- Return pan to medium heat. Just as crepe sets, but while it is still wet on top, remove pan from heat and arrange pineapple slices on an overlapping circular pattern, completely covering the surface of the crepe. Use a skewer or fork to arrange any of the pineapple slices that fall out of place. Shake crepe slightly to keep it from sticking to pan.
- Return pan to heat, sprinkle pineapple with 2 teaspoons of sugar and about 1/4 tablespoon of cold butter, cut into bits. Use a rubber spatula to loosen edge of crepe and check underside. When bottom is golden brown, loosen crepe by running a rubber spatula around edges and carefully flip crepe over in pan. Continue cooking until sugar underneath begins to turn a light caramel color.
- Add 1 tablespoon of cream around edges of crepe, and tilt pan so that cream blends with sugar and runs under edges of crepe.
- Spray a flat metal surface like the bottom of a cake pan with nonstick cooking spray. Place sprayed side over crepe, and invert skillet to remove crepe. Slide crepe onto prepared baking sheet. Repeat process, wiping pan clean between crepes, to make 10 to 12. Sheet of crepes may be covered and refrigerated up to 4 hours.
- To serve, reheat crepes in a 350 degree oven until hot, about 4 minutes. Transfer to serving plates. Pour rum into small pitcher or gravy boat and set aflame. Top crepes with burning rum. Garnish each plate with a miniature scoop of ice cream.
PINEAPPLE CREAM CHEESE FROSTING
An easy and delicious frosting. Will frost about 2 dozen cupcakes. From the United States Regional Cookbook, Culinary Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 5m
Yield 1 9 inch layer cake
Number Of Ingredients 5
Steps:
- Blend cheese and butter together thoroughly.
- Add remaining ingredients and whip till light and fluffy.
PINEAPPLE CREAM CHEESE FROSTING
This frosting goes great on lemon cake, 7-up® cake, or lemon cookies.
Provided by Janelle Williams Hawthorne
Categories Desserts Frostings and Icings Cream Cheese
Time 5m
Yield 32
Number Of Ingredients 4
Steps:
- Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.
Nutrition Facts : Calories 111.9 calories, Carbohydrate 16.1 g, Cholesterol 15.3 mg, Fat 5.3 g, Protein 0.6 g, SaturatedFat 3.4 g, Sodium 41.3 mg, Sugar 15.6 g
PINEAPPLE CREAM-FILLED CREPE CAKE
Orange-flavored crepes layered with a light vanilla-pineapple cream stacked up into a wonderful cake. Dust with powdered sugar and top with orange segments and pineapple chunks if desired.
Provided by Sugar Blessings
Categories Specialty Desserts
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Add crepe ingredients to a blender in the following order: milk, orange juice, eggs, melted butter, vanilla, flour, sugar, orange zest, and salt. Blend until smooth, 15 to 20 seconds.
- Refrigerate batter for at least 30 minutes, up to overnight.
- Preheat a nonstick 8-inch pan over medium heat. Add 1/4 cup batter to the hot pan. Immediately move the pan from side to side to form batter into an even circle. Cook for 1 to 2 minutes per side. Remove to a plate and repeat to cook remaining crepes.
- Whip cream and sugar for filling with an electric mixer until stiff peaks form. Add instant pudding mix and blend until well combined. Mix in drained pineapple.
- Assemble cake by placing one crepe on a serving plate. Use a spoon to spread 1 tablespoon filling into a thin layer over the crepe. Continue layers with remaining crepes and filling.
Nutrition Facts : Calories 487.5 calories, Carbohydrate 47 g, Cholesterol 189.6 mg, Fat 30.1 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 17.8 g, Sodium 394.7 mg, Sugar 24.6 g
HONEY-GINGER PINEAPPLE CRêPES
Categories Fruit Ginger Dessert Quick & Easy Pineapple Honey Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Make batter:
- Blend crêpe ingredients in a blender. Chill batter while preparing pineapple.
- Prepare pineapple:
- Heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté pineapple until golden, about 5 minutes. Transfer pineapple to a bowl with a slotted spoon. Add ginger to skillet and sauté, stirring, 30 seconds. Add honey and juice and simmer until mixture is syrupy, 3 to 5 minutes.
- Make crêpes:
- While honey mixture is reducing, brush a 10-inch nonstick skillet with oil and heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in 1/4 cup batter, immediately swirling and tilting skillet to create a thin, even layer. Return skillet to heat and cook until crêpe is golden around edges and dry in center, about 45 seconds. Flip crêpe carefully and cook until golden, about 15 seconds. Transfer to a platter and keep warm, covered. Make more crêpes in same manner.
- Add pineapple to honey mixture and simmer, stirring, until heated through. Spoon about cup pineapple mixture over half of 1 crêpe, then fold in half. Repeat with remaining crêpes. Pour remaining pineapple mixture over folded crêpes.
JOHN'S PINEAPPLE-CREAM CHEESE MUFFINS
When I got married, my mother-in-law gave me her recipe for pineapple muffins so I could make them for my husband, John. They're his favorites-and now they're mine, too! -Diane Turner, Brunswick, Ohio
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Drain pineapple, reserving 1-2 tablespoons syrup. , In a large bowl, beat cream cheese and sugar until blended. Add egg and vanilla; beat well. In another bowl, whisk flour, baking soda and salt. Add to cream cheese mixture alternately with sour cream, beating well after each addition. Fold in pineapple. , Fill greased or paper-lined muffin cups two-thirds full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks., In a small bowl, mix confectioners' sugar, butter and enough reserved pineapple syrup to reach a drizzling consistency. Drizzle over warm muffins.
Nutrition Facts : Calories 165 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 225mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
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