{Family Favorite} Baked Pineapple

We’re lost in boxes at my apartment, so I apologize for the lack of posts here lately. We move in less than 2 weeks and I don’t feel prepared at all. I have no idea how we’ve accumulated so much stuff since we last moved (2 years ago), but we have. The last thing I want to see is a box and packing tape!

In lieu of grocery shopping, we’re trying to use up things that we have in the freezer, refrigerator and pantry. The other night I made one of my favorite side dishes.

I just love those family recipes that have been part of my life since I was a little girl. These days you can get easily recipes from the internet, but back in the day it was either word of mouth from a friend or family member, or from a cookbook. My Grandmother used to make this Baked Pineapple dish. It’s so easy to make, yet it’s so flavorful!

Let me share it with you

But first let me tell you that it’s not particularly on the healthy side.

After all, there’s a stick of butter in there.

And no, Paula Deen has nothing to do with this!

But it’s oh so good!

And the leftovers are great for breakfast the next morning!


  • 1 (16 oz) can of crushed pineapple (I used Libby’s No Sugar Added)
  • 4 eggs, beaten
  • 3/4 cup sugar
  • 1 stick of butter
  • 6 slices of white bread, cubed


Preheat the oven to 350 degrees.

First, crack the 4 eggs into a large mixing bowl and whisk them (or beat them with a fork) until they are a bit foamy.

Open your can of crushed pineapple.

Add in the can of crushed pineapple and the sugar.

Beat everything together until it’s incorporated.

Pour it into a greased 8×8 baking dish.

Cut up the bread into cubes.

Melt the stick of butter. Stir in the bread cubes,
making sure to coat all sides of the bread cubes with the butter.

Sprinkle on top of the pineapple mixture.

Bake for 35-40 minutes. The top should be golden brown!

Let it set for about 5 minutes before serving.



{Simply Potatoes} Loaded Potato Salad + {GIVEAWAY}

It’s summer time and I don’t know about you, but I love to make different salads and cold dishes to beat the heat. We don’t have a grill (which I’m still sad about) and when you turn the oven on in the apartment it is like a million degrees. Pair that with an air conditioner that isn’t that efficient and you’re in for a warm night (and a high electric bill!) One of our favorites is the Chop(ped) Salad that I’ve shared with you before. You’ll notice it involves bacon, which we love. We’re also a huge fan of Macaroni Salad – my Mom has a killer recipe that is so simple & basic, yet yields so much flavor. I really enjoy The Best Basic Potato Salad recipe that I’ve made in the past, but I wanted something that packed a little punch. So when I was contacted by Simply Potatoes to share a summer side dish using their potatoes, I knew bacon had to be involved in some way, shape or form.

Simply Potatoes is a product I love, and I use it all of the time. I use their Shredded Hashbrowns for the Hashbrown Crusted Breakfast Casserole that I make. I’ve tried shredding my own potatoes for hashbrowns and can I tell you what a disaster that was? It’s so much easier (and cheaper!) to just buy them already shredded. They’ve got so many other wonderful products that truly make your life so much easier. They even have recipes on their web site for you to try out.

And can I tell you how easy it was to just throw a bag in the microwave and press start? I didn’t have to wash potatoes, peel potatoes, or even cut potatoes. It was already done for me. They were already seasoned with zesty garlic so I didn’t have to mess with a garlic press and tons of other seasoning.

This would be a wonderful side dish to take on your picnic if you’re attending Dîner en Blanc in Philadelphia! This is sure to be a dish that is gone before you know it! Throw it in your cooler and enjoy!


  • One 16 oz. package Simply Potatoes Zesty Garlic Diced Russets
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 8 strips of bacon, cooked and crumbled
  • 1 tablespoon of fresh chives (green onions work as well)
  • ¼ cup shredded sharp cheddar cheese
  • Salt & freshly cracked pepper, to taste


Steam the potatoes in the microwave as directed on the package. Let them sit in the microwave for a few minutes. Remove them from the microwave and put them in a bowl. Let them cool.

While the potatoes are cooling, fry your bacon. Drain on a paper towel and crumble. Set aside. And try not to eat it all.

At this point your potatoes should be about room temperature. Add in your mayonnaise and your sour cream and stir. Add in your bacon, chives and cheddar cheese. Stir carefully. Add salt & pepper to taste.

Cover and refrigerate until ready to serve. I like to let it sit in the refrigerator overnight to get nice & cold.



I’m giving away a coupon for one free product to one lucky winner! You can choose any Simply Potatoes product to try!


1. Eligibility:

Giveaway is open to readers with U.S. shipping addresses only.

Here are the sweepstakes rules.

2. How to Enter:

Please leave a blog comment on this post telling me what your favorite potato dish is!

For BONUS ENTRIES, please leave a SEPARATE comment for each additional entry letting me know you’ve done any of these:

1)      Follow me on Twitter;

2)      Follow Simply Potatoes on Twitter;

3)       Tweet about the giveaway “I entered @one_curly_fry’s giveaway to win @simplypotatoes! #simplyfied http://wp.me/p1oF1b-1f5″

4)      Subscribe to email updates at the top of the left sidebar;

5)      Blog about this giveaway on your blog.

6)      “Like” one curly fry’s Facebook Page.

7)      “Like” Simply Potatoes Facebook Page.

This contest will run until Tuesday July 31st, 2012 at 1:00pm  (Eastern) and a winner will be chosen by random.org. The winner will be announced by 5:00 pm (Eastern) on July 31, 2012.

 {Simply Potatoes provided me with the Potatoes for this dish and the Giveaway coupon, but as always my opinions are 100% my own}

Kraft Fresh Take & Homestyle Hearty Four Cheese Macaroni & Cheese [Product Review + Coupon]

I love to cook and so I use any opportunity I can get to play around in the kitchen. I try to make dinner every night, and I try my best to make everything myself and not use a lot of pre-packaged foods.  For instance, I’d rather make my own macaroni and cheese than buy a box of it; I’d rather make my own au gratin potatoes than buy a box; I’d rather season up some panko bread crumbs myself and bread chicken that way. But sometimes I don’t have the time to do it, especially if it’s during the week.

Last night was one of those evenings where I had some things to do after work so I was short on time. But I didn’t want to go out for dinner or get take-out. So I tried a few of Kraft’s new products.

I had some boneless skinless chicken breasts that were thawed so I got that new Kraft product called Fresh Take. It’s a special blend of Kraft Natural Cheeses and seasonings that can dress up your chicken, fish, pork, beef, pasta, vegetables, etc. It sounds like the possibilities are endless – there were ideas on the packet for chicken, meatballs and even baked potatoes!

They have several different flavors – Chili Lime & Panko, Southwest Three Cheese, Italian Parmesan, Cheddar Jack & Bacon, Savory Four Cheese and Rosemary & Roasted Garlic. I picked up the Cheddar Jack & Bacon because I love anything with bacon in it! You can find this in the Dairy aisle.

It comes in a large ziploc type bag that separates the cheese and the seasonings. When you open it up you pull apart the separation and mix the two things together. I just coated my chicken breasts in the mixture and baked them for 25 minutes. They turned out really good! This isn’t something that I’ll do all of the time, but it’s nice for something quick, easy and flavorful!

Click here to print out a $1 coupon!


I also decided to give the new Kraft Homestyle Hearty Four Cheese Macaroni & Cheese a whirl as well. I thought it was pretty good! it was quite easy – you boil the macaroni for about 7 minutes and drain it. Then you melt a few tablespoons of butter in the saucepan and add a seasoning packet. This also has a thickening agent in it. Once you incorporate the seasoning packet with the butter, you stir in some milk and let it thicken. Once that’s thickened a bit you add in the cheese sauce (which is quite thick) and whisk it together until it’s creamy & smooth. I added in the macaroni and combined them together. They also provide a bread crumb topping if you’d like to use that.  I thought this macaroni and cheese was good – much better than the blue box!


5 Ingredient Friday: Cranberry Sauce with a Kick

I grew up eating the Ocean Spray Jellied Cranberry Sauce. I’ve always been a big fan of it, because it’s all that I knew.  My Mom used to run a knife around the edge so that the Cranberry Sauce would come perfectly, with the can indent around it and all. My Aunt used to make a Cranberry Relish during the holidays and I used to turn my nose up at it which was typical. I grew up being a very picky eater. I’m still picky to an extent, but it’s not quite as bad.  The last couple weeks of my CSA, we got Fresh Cranberries. I didn’t know what to make with them, so I decided that I should try to make some real Cranberry Sauce. Not that canned jellied kind. So I was looking at some recipes, but nothing really jumped out at me. So I decided to put a bunch of ideas from the recipes together to see how it would turn out. And it’s done in 5 Ingredients!

  • 12 oz fresh Cranberries, washed
  • 1/2 cup packed Brown Sugar
  • 1/2 cup granulated Sugar
  • 1 cup Orange Juice (about 3-4 oranges) + zest of 1 Orange
  • 2 Tablespoons Brandy

Juice the oranges and pour the orange juice into a pot.

Add in the Brown Sugar, Sugar, and Orange Zest.

Add in the Cranberries.

Bring to a boil over medium heat, and then reduce to a simmer.

Let it simmer for about 10 minutes. The Cranberries will burst, but some will stay whole.

Remove from the Heat.

Stir in the Brandy and set aside to cool. Refrigerate.

I will say that the Brandy gave it a bit of a kick! I could really taste it. If you’d rather not have such a strong Brandy taste, I’d suggest putting the Brandy in with the Orange Juice and letting it cook out a bit. Since I added it in at the end it’s a bit more potent.  But I was pretty happy with how it turned out! I think a little bit of Grand Marnier would have really been good, but I didn’t have any on hand. I was happy with this recipe though! It had just enough sweetness to it.

5 Ingredient Friday: Baked Acorn Squash

So as you are well aware, I belong to a CSA program. I got a Green Acorn Squash in this week’s CSA Box, so I figured I should do something with it! Now I’ve never had Green Acorn Squash before; I’ve only had Butternut Squash.  So I kept the Acorn Squash so that I could try it out. I wanted a pretty easy recipe to try, so I tried the Baked Acorn Squash recipe from Simply Recipes. I made a few changes to the recipe, so if you want to see the original recipe, click here.


  • 1 Acorn squash
  • 2 tablespoons Butter
  • 4 tablespoons Brown Sugar
  • 2 teaspoons Maple Syrup
  • 2 teaspoons Honey
  • dash of salt (freebie)


Preheat oven to 400°F.

Using a strong chef’s knife, cut the acorn squash in half, lengthwise, from stem to end.

Use a spoon to scoop out the seeds and stringy stuff in the center of each half.  Score the insides of each half several times with a sharp knife.

Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out.

Coat the inside of each half with one tablespoon of butter. Add a dash of salt if you are using unsalted butter (I still used a dash, even though I used salted butter). Add two tablespoons of brown sugar to the cavity of each half.  Drizzle on a teaspoon of maple syrup to each half. Do the same with the honey.

Bake in the oven for about 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving.

Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas. Serve!


I love brown sugar, maple syrup, and butter, so I did enjoy this dish. I thought the honey gave it a nice flavor. I wish everything got a bit more syrupy, but it’s not a big deal that it didn’t. I think the next time I may try a little bit of cinnamon in there as well. I think that would definitely boost the flavor a bit!  It was a good recipe, but I can’t see myself running out to buy an Acorn Squash anytime soon. Especially since I’d only be making it for myself; Mr. Curly Fry turned his nose up at it. 😉