1 large egg, beat
1 cup shredded mozzarella cheese
1 teaspoon white sugar
1 (16 ounce) can pineapple juice
2 tablespoons dark rum
1 (8 ounce) package cream cheese, softened
1 tablespoon milk
and lemon juice
Preheat oven to 350 degrees F (175 degrees C).
Melt the egg to make a roux and stir in milk.
In a saucepan or in the microwave, heat pineapple juice and lemon juice until just boiling. Stir into the egg cream cheese mixture over an open flame and throw to the side to keep from burning. Cover oven.
Bake for about 40 minutes in the preheated oven or until middle is almost set. Let cool completely before cutting into bars. Cool completely on the counter.
I added fresh garlic cheddar chunks to the filling before gluing. I may do again with raisins in the future.
I followed all of the directions, exactly (or so I thought)! I used butter instead of shortening, and sprinkled crushed walnuts over the top after dipping. I thought it was fabulous!
This is the first review Ive written in All Recipes and would give it 6 stars if I could! This dish was amazing is so many ways. The flavor was perfect, the sauce was awesome, the rice is awesome, the depth of flavor was awesome, and the simplicity was amazing. I did it in a slow cooker for 4 hours on low and it still tastes wonderful. You might even like it as an alternative to crockpot!
⭐ ⭐ ⭐ ⭐ ⭐