Pineapple Cracker Spread

Pineapple Island
Appetizers Hors dOeuvres Snacks Caribbean Dip Fall Picnics Spring Summer Superbowl Pineapple Island

1 can (8 ounces) crushed unsweetened eapple
1 package (8 ounces) am cheese, softened
1/2 cup chopped pepper
2 to 3 en onions chopped
Assorted crackers

Drain pineapple, reserving 1 teaspoon juice. In a small mixing bowl, beat cream cheese until smooth. Beat in the pineapple, green pepper, onions and reserved juice. Cover and chill for 1-1/2 hours. Serve with crackers.


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Cracker Barrel Fried Apples

1 Servings
Apples Uncategorized


6 Large; tart les, (Granny
1 ts on juice
1/4 c on drippings
1/4 c wn sugar; packed
1/8 ts t
1 ts namon
1/8 ts meg

This originally came from Wendy Lockman, who said the originator was Grandpa Jones, the entertainer. Anyway, I tried it for the first time last spring, and I now make it almost weekly. Leftovers reheat well, too! Peel and core apples. Slice them into eighths. In a large skillet, melt bacon drippings. Place apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes, or until apples are tender and juicy. Uncover, and sprinkle with cinnamon and nutmeg. Stir well. Simmer for a few minutes longer until the pan juices begin to thicken. Serve hot as a side dish. This is especially good with ham, pork, or fish. Posted to EAT-L Digest by "Sharon H. Frye" and lt;shfrye and at;PEN.K12.VA.US and gt; on Dec 30, 1997


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Saltine Cracker Candy

A new and interesting version of brittle candy. The saltines layer the bottom of this treat and then a layer of homemade caramel sauce, chocolate and pecans.

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