3 tablespoons butter
1 (1 ounce) package cream cheese, softened
1 tablespoon milk
2 (4 ounce) cans crushed pineapple, juice reserved
1 (8 ounce) package cream cheese, softened
2 eggs
1 1/2 cups shredded mozzarella cheese
1 1/2 teaspoons minced fresh parsley
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon dried basil
1/4 teaspoon salt
2 cups shredded Swiss cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, cream cheese, milk and pineapple. Mix in the eggs, mozzarella cheese, parsley, thyme and black pepper. Mix well. Spread the mixture into the basting dish.
Bake in preheated oven for 40 minutes, or until the internal temperature of the pie reaches 140 degrees F (70 degrees C). Allow to cool. Serve warm or cold.
allow these empty apart from topping with ----------high quality ingredients and attentive cookingmethod. hot dog krispy kreme dough used. saved time andeffort trying to find the proper ratio of water%fat........ Fanatic Mix dominates but recommends EVOO hot drink stirred frequently........
I made this recipe as a glorified version of an old recipe found at thrift shops. Although it includes some flour, it is so tender and moist it falls right off the bones. My tortillas are still good and I will make them again--a hearty, satisfying, versatile snack!
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