0:00
- Theresa said (laughing) to tell everybody
0:05
that she requested this recipe.
0:08
And it is good, it is good.
0:12
I'm gonna spray my dish.
0:17
To me, it's great with ham or pork roast,
0:21
you know, the pineapple.
0:23
and cheese casserole. - Pork chops.
0:24
It would be great with just pork chops.
0:25
- Great with pork chops.
0:27
So I'm gonna mix our sugar
0:29
and our flour together.
0:31
- [Theresa] I kind of call it dessert.
0:35
It's got a little cane and a little sweet.
0:36
- Yeah, yeah, yeah, it could be.
0:40
And if you put a scoop of ice cream
0:42
on top of. (laughing)
0:47
every time she'd make an apple pie,
0:49
she would slice it and top it with cheddar cheese
0:53
and put it under the broiler.
0:55
So all of our apple pies were served with cheese.
0:59
All right, now I'm gonna kind of gradually stir in
1:03
two cups of sharp cheddar.
1:11
And I was talking to our team here a minute ago
1:24
because I wanna share something with y'all.
1:28
Somehow, you know, when you got so many people
1:34
in the mix of making decisions
1:36
and things like that,
1:38
somehow my favorite book
1:42
got cut from being republished.
1:45
So I want to tell y'all
1:49
that it is "Pauline Deen's Kitchen Classics."
1:54
Now, it had a paper cover on it,
1:57
which, (laughing) look, this book is like in pieces.
2:02
I mean, this is my favorite book.
2:06
So it's no longer in print,
2:08
but I wanted y'all to see it
2:10
in case you're at a yard sale
2:16
'cause you will love, love, love this book, I think.
2:22
And so that pineapple recipe
2:26
is in "Kitchen Classics."
2:33
All right, and here's another thing
2:36
I was talking with Theresa about.
2:40
The original recipe calls for pineapple chunks,
2:45
but I think the next time I make it,
2:48
I might try adding maybe a can of crushed pineapple to it
2:59
So I just wanna try that.
3:01
Now, I'm wanting to make sure
3:05
I don't get any extra juice in there,
3:09
'cause, see, even after you drain 'em,
3:11
that's a lot of juice.
3:14
All right, so we're gonna mix that up.
3:31
we're using Ritz crackers, aren't we, Theresa?
3:35
- [Theresa] Yes, ma'am.
3:35
- But you can use saltines.
3:41
I wouldn't use like a flavored cookie cracker
3:46
because it would really alter,
3:48
you know, the taste of the casserole.
3:50
So I would just choose a nice buttery cracker
4:01
All right, I got to wash my hands for one second.
4:04
Like I said, I've sprayed my casserole dish.
4:10
This is so unexpectedly, (laughing) easy for me to say,
4:27
Wanna make sure I get all that sugar.
4:31
And like I said, this is one size down
4:33
from a 13 by nine by two.
4:36
So it's- - Get fruit in
4:41
with the cheese. - Yes, yes.
4:48
All right, we've got our cracker crumbs
4:51
and we've got our butter.
4:55
So I think this one's a little bit bigger,
4:59
little bit bigger bowl.
5:03
So I'm gonna transfer that.
5:07
And I've got a few tablespoons
5:10
of the pineapple juice.
5:14
And I've got our butter.
5:17
You know, you always wanna mix your butter
5:22
with whatever toping you're using
5:24
because it's hard to drizzle butter
5:28
on top of a layer of crackers
5:32
and get every one of 'em. (vibration buzzing)
5:34
It's just not possible.
5:38
Somebody's calling you, Theresa.
5:45
Now, I didn't use quite all that pineapple juice
5:48
because I didn't think I needed it.
5:55
So I'm just gonna spread this over our dish
6:03
and distribute it as evenly as I can.
6:08
I almost think we could've stood more crackers, y'all.
6:13
Maybe I'm gonna have to come down here
6:15
and steal it a little bit from that end
6:18
where I was more aggressive.
6:30
And if you like a heavier crust,
6:33
don't hesitate to increase the crackers, you know,
6:39
'cause this is all about your tongue,
6:46
Okay, Theresa, you wanna grab that?
6:48
- I am. - My hands are goopy.
6:55
I want y'all to take a look at this pineapple casserole,
7:06
Look, look, it's just a bubbling, bubbling hot.
7:16
And you know something else?
7:17
This is really good with pork,
7:19
but something in it that is so quick,
7:23
easy and delicious to prepare,
7:26
you can do it in 20, 25 minutes,
7:31
would be so good with that,
7:34
and with some kind of glaze on it
7:39
that kind of would match this.
7:45
All right, so you know it's gonna be hotter
7:52
And gonna try to burn my tongue off.
8:10
Now, this is a scooper,
8:11
it's not a slicer dish,
8:15
but I'm just gonna try to scoop a little bit out
8:22
so I can entertain y'all
8:23
by burning the hair off my tongue. (laughing)
8:33
What you won't do for your friends? (laughing)
8:50
Country ham's really too salty for me.
8:52
- [Theresa] I would put it with a hamburger.
8:53
I mean, I'd do a patty. - A hamburger. (laughing)
8:57
Or chicken breast. - Yeah, I mean, it's-
8:59
- Chicken breasts would be wonderful.
9:00
- [Theresa] It's extremely versatile.
9:03
- And I've got some wonderful recipes
9:13
You know, that is so easy to do,
9:15
doesn't take a lot of ingredients.
9:24
Y'all bear with me. (laughing)
9:37
I do love to eat this though while it's warm.
9:54
It is so good, and I'm not gonna lie,
9:57
that crust on top- (laughing)
9:59
- It's the best. - is so good.
10:06
- [Theresa] You will not be sad to make this.
10:12
But I do wanna try it with the tidbits
10:16
'cause the chunks, you know, I mean, it's a big bite, so,
10:21
but it's good, so y'all try it.
10:27
A scoop of vanilla ice cream
10:29
and this is dessert, y'all.
10:30
- [Theresa] I told you.
10:35
even without the ice cream. (laughing)
10:37
"Love and Best Dishes," y'all.
10:38
You know Paula's always gotta find a way
10:41
to make it even more fatter. (laughing)
10:46
Moderation though, it's all about moderation.
10:50
So, "Love and Best Dishes," y'all.
10:55
Hey, y'all, it's Paula Deen.
10:57
Now, if you enjoyed this video, be sure to like it
11:01
and click the subscribe button as well as the notification
11:04
bell to be alerted when I post a video.
11:08
Love and Best Dishes Y'all.
