Dijon Brown Sugar Glazed Chicken Wings

Dijon Brown Sugar Glazed Chicken Wings

I love this flavor combination on fantastic baked ham or roast pork loin but when one reader asked if I'd ever tried it on chicken the answer was no. My immediate thought though, was that it would make a delicious glaze for chicken wings. With several teenagers on hand for Wing Night, I tried these out to some willing taste testers and the reviews were great. I think the brown sugar adds a greater depth of flavor than honey does with dijon and I think I'll be trying it on bone-in chicken breasts soon too.

Dijon Brown Sugar Glazed Wings

Recipe by Barry C. Parsons

Baked chicken wings with a super easy sticky brown sugar and dijon glaze. Great, easy game day food.

Prep time: 10 minutes
Cook time: 50-60 minutes
Total time: About 1 hour
Yield: 3 lbs wings
Ingredients

• 3 - 4 lbs chicken wings, cut in pieces, tips removed
• salt and pepper to season
• 1 cup brown sugar
• 1/4 cup Dijon mustard
• 3 tbsp water

Cooking Directions

1. Preheat oven to 350 degrees F.
2. Season the wing pieces with salt and pepper and bake on a parchment lined cookie sheet for about 35 minutes, turning once during the cooking time.
3. Combine the dijon mustard, brown sugar and water in a small saucepan and bring to a slow simmer until the brown sugar is completely dissolved.
4. Brush the glaze onto the partially cooked wings about every ten minutes, turning them each time.
5. Repeat the glazing 3 to 4 times so that the wings are well coated and sticky.
6. Serve immediately.

Tangled Family Halloween Costumes

No cake today, my friends...

I'm sharing our Tangled Family Halloween Costumes!

This is the seventh Halloween that my family has done themed costumes together.

It's a tradition and we have a lot of fun with them!

Our costumes are mostly homemade, with a few purchased props.

We chose the movie "Tangled" as our theme this year,

 mainly because our younger daughter LOVES Rapunzel.

(Did you see the Rapunzel Tower Cupcakes I made for her?)

She looks sweet, but watch out for that frying pan!

Our son was the dashing Flynn Rider.

Our older daughter was Ulf, the thug who likes to dress up as a mime.

I got to be the villian...Mother Gothel!

I did not enjoy the wig, but I love the dress!

My hubby was the hook-hand thug, who dreams of being a concert pianist.

You can see all of our characters in this video of the song "I Have A Dream".

It's SO funny...be prepared to laugh!

 Want to take a peek at our costumes from previous years?

Star Wars

Alice in Wonderland

My parents even joined in on the fun!

Dr. Seuss

 Toy Story 2

Steve Irwin & Crocodiles

The Incredibles

Happy Halloween!

Bacon Chicken and Broccoli Rabe (Rapini)

Broccoli rabe (also known as rapini) is a new concept to me. As I am sure many of you are, I get tired of eating the same old vegetables known to the general public. I saw an organic bunch of this rapini in the produce section for $4. At that price, I figured I'd give it a shot. Plus it was really healthy looking. You know what I mean, it had deep color tone and it looked very earthy- like something a nomad would eat...yeah, caveman food. Broccoli rabe's appearance actually reminded me of what weeds that grow on the side of the road look like which made me question why I would pay any money at all to try it, but the little broccoli pieces were cute and made it less scary to attempt to make. As it turns out, this stuff actually has no relation to standard broccoli. Rather, broccoli rabe is more closely related to turnips or greens. Thus, it does have a bitter flavor. The blanching does tame this quite a bit but there is no complete elimination of the bitterness. So if you absolutely can't stand that tang then this is probably not the vegetable for you. However, it's a strong flavor and I absolutely can see becoming accustomed to the taste. In any case, this is a nice change of pace and making this could be a nice way to impress guests by introducing them to a food they likely have little to no experience with. I hope you like.

Ingredients:

1 large bunch broccoli rabe (aka rapini)
2 large chicken breasts (about 1.5 lbs) cut into small pieces
1/2 lb bacon
1/2 sweet onion
3 cloves garlic, minced
salt and pepper to taste

Directions:

Boil a large pot of water.
Chop off bottom part of broccoli rabe stems- I cut just below where the leaves start to form.
When water is to a rolling boil add broccoli rabe and blanch by submerging into water for three to five minutes.
Immediately pour into colander and let cool.
Set aside.

Thinly slice and chop onions.
Cut bacon strips width-wise into about 1 centimeter strips.
Over medium high heat put bacon strips and onion into pan.
Cook until bacon starts to crisp and brown, stir occasionally to prevent burning.
Add chicken, garlic, and broccoli rabe.
Cook for about ten to fifteen minutes, stirring every few minutes, until chicken is cooked through.
Add salt and pepper to taste.

Chocolate Covered Strawberries

What an elegant treat to make for such a low cost. And how easy can it get? I love serving a dish of chocolate covered strawberries to my friends when they come to visit. White chocolate is my favorite!

Chocolate Covered Strawberries

 8 ounces semisweet chocolate, chopped
5 ounces white chocolate, chopped
15-20 large strawberries with stems

Put the dark and white chocolates into 2 separate medium bowls that are heatproof. Fill 2 medium saucepans with about 2 inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt.

Stir the chocolates until smooth and then remove bowls rom the heat. Line a cookie sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper.

Repeat with the rest of the strawberries until all are covered in your choice of chocolate. Then Dip a fork in the chocolate and drizzle the white over the dark and the dark over the white. Set the strawberries aside until the chocolate sets.

Photograph is copyrighted and the property of ©Welcome Home.

Be like the single blade of grass.

“Be like the single blade of grass. For she too, has been trampled on, mowed down, and hit with such bitterly cold stretches that she had to shut down to survive. Yet still she stands upright with dignity, knowing that she endures, and still she dances with the wind.”

~Sandra Kring

Homemade Maple Apple Chicken Breakfast Sausages

Breakfast Sausages are really easy to make and so much healthier than store-bought versions.  The flavor ... oh my, they're so incredibly delicious, better than any sausages I've had in restaurants.  

Make up a batch of these on the weekend for a special breakfast or to go along with pancakes or french toast.  Or better yet, make a couple batches of these on the weekend so you'll have a high protein meal or snack that you can quickly heat up during the week.    

Homemade Maple Apple Chicken Breakfast Sausages

{Affiliate links included help support this blog}

Equipment: Cutting Board, Knife, Microplane Grater (optional), Large Mixing Bowl, Large Plate (optional), Large Saucepan or Skillet

• 1 pound ground organic or pastured chicken
• Homemade Breakfast Sausage Seasoning 
• 2 cloves fresh garlic, peeled and finely minced or grated
• 2 tablespoons organic grade B maple syrup
• 1 medium sweet organic apple, peeled and finely diced

• 1-2 tablespoons pasture butter, ghee or fat of choice (See Resources)
• 2-4 tablespoons broth, bone broth or filtered water

1. Prep garlic and apple - peel and grate or finely mince garlic; peel and finely dice apple.  

2. In a large mixing bowl, combine ground chicken, breakfast sausage seasoning, grated garlic, maple syrup and diced apple.  Using clean hands, mix well to incorporate.

3. Shape into small patties - not too big, not too small, and place onto large plate (just until you're ready to cook them all).  

4. Get your large pan or skillet ready - melt fat of choice of medium heat.  Pan should preheat about 1-2 minutes before you cook the sausages.

5. Fry the patties in the preheated pan/skillet on each side until golden brown on both sides and completely cooked in the middle.  This will take about 12-15 minutes depending on the thickness of the sausages and the heat of your pan.  Tip: You do not want them to burn, so do not cook over high heat.  When I flip them halfway through the cooking process, I add broth to the pan (tablespoons at a time).  This helps them brown nicely so they do not stick or burn.  I also find that it keeps them moist, not dried out like many sausages can get if not cooked properly.  [Note: Do not crowd the patties, cook in batches if you need to.  They cook best if there is space between them.]         

Yield: About 4-5 servings {approx. 15+ small sausages}

Storage: Store in an airtight container in the refrigerator for up to 3 days.  Or freeze cooked sausages in freezer safe containers for later use.

Reheating Instructions: Reheat in the oven on a warming tray (I use a stoneware baking dish).  Make sure to keep the oven on a low setting (warm - 250 degrees F).  They don't take long to heat, about 5-10 minutes depending on the size of the sausage.

Recipe can easily be doubled.  

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is part of Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, Real Food Wednesday @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys, Allergy-Free Wednesday @ The Tasty Alternative, and Pennywise Platter Thursday @ The Nourishing Gourmet. .  

Homemade Breakfast Sausage Seasoning

This blend of spices makes some of the yummiest breakfast sausages ever.  It's so simple to make, why not make your own?

Mix up a batch of this and keep it on hand for weekend breakfast sausages {or make up a batch of breakfast sausages on the weekend so you have already prepared sausages for breakfast during the week}.

Homemade Breakfast Sausage Seasoning

Equipment: Small Bowl, Measuring Spoons, Optional Spice/Coffee Grinder

{Affiliate links included help support this blog} 

• 1 teaspoon Celtic sea salt
• 1 teaspoon chili powder blend
• 1/2 teaspoon dried thyme
• 1/2 teaspoon fennel seed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/8 teaspoon ground cinnamon

Option #1 {Rustic/My Preference}: Mix all ingredients in a small bowl.

Option #2 {Finely Ground/Powder}: Place all ingredients in a spice/coffee grinder and pulse until fine consistency.    

Yield: 1 serving per pound of ground meat

Storage: For longest shelf life, store in a glass airtight container.  

Note: I do not use garlic in the seasoning blend.  Instead I add fresh garlic to the sausage mixture.

Buy Spices in Bulk: I buy bulk spices here.    

Check out my Maple Apple Breakfast Sausage recipe here!

Amazon and Mountain Rose Herbs links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is part of Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, Real Food Wednesday @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys, Allergy-Free Wednesday @ The Tasty Alternative, and Pennywise Platter Thursday @ The Nourishing Gourmet. 

Sweet Squash Stacks (scd, paleo)

Easy recipe win. Squash and coconut combine for a surprisingly nice flavor. What I have found to be true is that some squashes are sweeter than others. The butternut squash I used in this recipe was naturally very sweet and therefore I felt it completely unnecessary to add any extra sweeteners to these snacks. If you, by chance, get more of a bland tasting squash then I would suggest adding perhaps 1/4 cup of honey to the batter before baking for a sweeter taste.

Ingredients:

1 cup cooked squash (pureed)
1/2 cup unsweetened shredded coconut
1 Tbsp coconut flour
1/2 tsp vanilla 
1 egg
1/2 cup raisins
pinch of salt


Directions:

Combine all of above in a medium mixing bowl.
Place in one inch piles on baking sheet.
Bake at 375 degrees for about 15 minutes.
Let cool.
Enjoy!

NEW VIDEO RECIPE: Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds

Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds

Our video recipe collaboration with CBC Newfoundland and Labrador adds a new entry today with one of the most popular chicken recipes that we've ever had on Rock Recipes. To date it has had very near 600 THOUSAND hits on the website, along with numerous testimonials and rave reviews on our social media outlets. Many people have tried it over the past few years and it is one of those recipes we very often hear that people make over and over again.

The recipe is quite simple and based upon a restaurant dish I had many years ago. While the recipe can quite rightly be considered a "quick and easy" meal, it is also one I have served many times to guests at dinner, whether they are last minute friends dropping over or guests at well planned dinner parties. It really is versatile enough to be served casually or at a dressed up dinner. Fresh pasta, whether you make your own or buy it packaged, is sort of a must here but I won't tell if dry pasta is all you have on hand. If you want a recipe for homemade pasta click here to find it in our recipe for Chicken Parmesan Lasagna.

CLICK HERE FOR THE COMPLETE RECIPE

For Iphone, Ipad and other mobile users if the video does not appear below, please CLICK HERE.

French Onion Braised Beef Brisket

French Onion Braised Beef Brisket

Although weather-wise we have had not a a bad October at all so far here in St. John's, the Autumn chill is definitely in the air despite the sunny days. It's the time of year when simple comfort food and a good straightforward  hot meal to warm your bones is very much appreciated. Such was the case last week when I was inspired to have this delicious slow cooked meal.

Beef brisket does take a long time to slowly cook to tender perfection but it is so worth the time. Brisket has some of the best flavor of any cut of beef, so there is a reward for your effort. I don't really see slow cooked meals as a lot of work as some folks do. Once the initial preparation is done and the brisket is in the oven, it really becomes just a matter of time and not work, so if you're at home all afternoon anyway, I really don't see what the big deal is. I really see slow cooking as a relatively no-fuss sort of meal and they are very often the kinds of dishes we prepare on what we call Slow-Cooked Sundays.

Other cuts of beef suitable for braising, like chuck, bottom round or blade roast or even flank steak will work well in this recipe and will also shave at least an hour off the cooking time, depending on their size. Taking the time to slowly caramelize the onions is of paramount importance in this recipe; it is the flavor base of the entire recipe and shouldn't be rushed...and remember, once that part is done and it's in the oven, you really just coast through the next few hours until it's time to serve up this fantastic comfort food dinner.

The Yorkshire Pudding popovers shown in the photo are never optional at our house. We simply have to have them with any roast beef dinner; there would be many protestations and much whining if we did not. Perfecting popovers is a skill every good home cook needs to learn and we have full instructions with all the tips and tricks needed to make them successfully every time. It's one of those recipes that really is all about perfecting the method of baking much more than anything else. Unlock all the secrets to making perfect Yorkshire Pudding popovers by clicking here.

See the mouth watering photo of some Yorkshire pudding brisket sandwiches at the end of this recipe. Leftovers like those are a great reason to buy a larger brisket! 

French Onion Braised Beef Brisket

Recipe by Barry C. Parsons

Using my homemade French Onion Soup recipe as a base to create a braising liquid for beef brisket, produced one of the best and tastiest comfort food meals I've had in years.

Prep time: 1/2 hour
Cook time: 4 hours
Total time: 4 1/2 hours
Yield: Serves 6 - 8
Ingredients

• 4 to 5 pound beef brisket
• salt and pepper to season
• 3 large onions, white or red, sliced thin
• 2 tbsp butter
• 2 cloves garlic, minced cloves garlic, minced
• 1 quart/liter low sodium beef stock
• 1 cup red wine
• 2 bay leaves
• 2 tbsp chopped fresh thyme (or 2 tsp dry thyme)
• fresh ground nutmeg
• 3 tbsp Worcestershire sauce

Cooking Directions

1. Begin by caramelizing the onions. Add the butter to a saute pan along with the onions and garlic over medium heat. Season with salt and pepper.
2. Slowly cook the onions until they are softened and begin to slowly caramelize and turn brown. Do not do this too quickly or they will develop a bitter flavor. Slow cooking the onions will bring out their natural sweetness. Don't rush this, it will take 15 o 20 minutes or so.
3. In a cast iron pan over medium high heat, add a little canola oil. Season the brisket with salt and pepper and brown the brisket on all sides before adding it to a covered roasting pan.
4. To the roasting pan, add all of the other ingredients, including the caramelized onions. Season with salt and pepper if necessary.
5. Cover the roasting pan with aluminum foil as tightly as possible before adding the lid. Place in a 325 degree oven for 4 hours or until the brisket is fall apart tender.
6. Skim the excess fat from the pan drippings and serve as a jus with the brisket or use it to make a gravy, whichever you prefer. 

Another fantastic serving suggestion for this tender beef brisket recipe and a perfect excuse to make additional Yorkshire pudding popovers, is this popover stuffed brisket sandwich with the French onion braising liquid as an au jus dip. Leftovers were never more satisfying or delicious than this.

French Onion Braised Beef Brisket Yorkshire Pudding Sandwich
with French Onion Au Jus Dip

Sticky Toffee Pumpkin Cake with Brown Butter Cream Cheese Frosting

Sticky Toffee Pumpkin Cake with Brown Butter Cream Cheese Frosting

While Spouse still dearly loves her bread puddings, my favorite comfort food dessert still remains the English classic Sticky Toffee Pudding. The pudding is dense and sweet, served warm with a delicious toffee sauce. The texture of the pudding appears cake-like but it sort of collapses in your mouth to a dense, rich, caramel-y, luscious bite that is simply addictive.

Like in our Banana Sticky Toffee Pudding Cake, I've taken that texture and translated it into an outstanding dessert cake, this time with the seasonal favorite flavor of pumpkin spice. It is abundantly obvious that as a result of writing Rock Recipes website, our family has more than our fair share of delicious desserts but truth be told, it is quite rare that anyone in our family will eat any more than a single serving. Friends and neighbors on the "Leftover List" are always the lucky recipients of the surplus dessert.

While that is now normal procedure at our house, yesterday it became a matter of absolute necessity of practically emergency priority. My resistance can be quite high for many desserts but this cake, with it's amazing texture, spicy pumpkin flavor and caramel hints from the brown butter in the frosting, was practically irresistible to me. I had only a single slice and within an hour or so after I took the photos, I had cut the cake into 4 chunks and had them delivered them to 4 different households in the neighborhood.  A mixture of relief and regret immediately ensued but in the end I know this will become a seasonal Autumn favorite and I already have plans to serve it again at an upcoming gathering. Be sure to add it to your Fall favorites.

Click the links below to check out our other "sticky toffee" themed desserts.

Perfect English Sticky Toffee Pudding

Sticky Toffee Banana Cake

Sticky Banana Toffee Pudding

Sticky Toffee Pumpkin Cake with Brown Butter Cream Cheese Frosting

Recipe by Barry C. Parsons

Inspired by the famous British dessert, Sticky Toffee Pudding and another banana cake version of it that I developed, this dense moist cake is the perfect way to use those Fall pumpkins. This cake does not have a typical cake texture; like a good sticky toffee pudding, it sort of collapses in your mouth to a dense, rich, caramel-y, luscious bite that is simply addictive. Using brown butter in the frosting adds a beautiful caramel note to the cream cheese icing.

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes to 1 hour
Yield: 12 - 16 servings
Ingredients

• 2 1/4 cups pureed roasted pumpkin (you can use canned pumpkin puree if you prefer)
• 1 tsp baking soda
• 1/2 cup butter
• 1 1/4 cups firmly packed brown sugar
• 2 tsp vanilla extract
• 1/3 cup dark corn syrup (or golden syrup)
• 3 large eggs
• 2 1/2 cups all purpose flour cups all purpose flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp allspice
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• FOR THE CREAM CHEESE FROSTING
• 1 kilo bag (2.2 lbs) icing sugar (powdered sugar)
• 1-3 tbsp milk enough to bring the frosting to a spreadable consistency
• 1 cup butter, browned
• 1 cup cream cheese
• 2 tbsp vanilla extract vanilla extract

Directions

1. Grease and flour two 9 inch round cake pans and line the bottoms with parchment paper. The parchment paper greatly aids the release of the cakes from the pans when baked.
2. Preheat the oven to 350 degrees F.
3. Mix together the pureed pumpkin and baking soda and set aside.
4. Cream together the butter, brown sugar and vanilla well.
5. Beat in the dark corn syrup (or golden syrup).
6. Beat in the eggs, one at a time, beating well after each addition.
7. Add the pumpkin mixture and blend until smooth.
8. Sift together the flour, cinnamon, allspice, cloves, nutmeg and baking powder.
9. Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
10. Pour into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
11. Let the cakes rest in the pans for 10 -15 minutes before turning them out onto a wire rack to cool completely. Frost with brown butter cream cheese frosting.
12. TO MAKE THE FROSTING:
13. You must first brown the butter over medium heat. It will simmer until all the water boils off then quickly turn a golden brown. As soon as it turns a deep golden brown remove it from the heat, let it settle for 5 minutes, then decant it into a heatproof glass measuring cup. Chill until it solidifies.
14. Mix the cooled brown butter with all the frosting ingredients and beat well until smooth and fluffy. Add only a little milk at first and just add a little at a time until you get the perfect spreadable consistency. 

Sticky Toffee Pumpkin Cake with Brown Butter Cream Cheese Frosting

Pay It Forward

Good morning friends. I want to share a pay it forward story with you today.

There was a woman and her little girl at a check out line at a local supermarket here in town. The clerk had totaled up her grocery bill for the food she had already bagged and with her hands on her hips and a judgmental smirk on her face, she was impatiently waiting for the rest of the balance to be paid.

A stranger, who was standing nearby, was watching as the woman dug through her purse and her pockets nervously searching for any left over cash or change or food stamps that might finish paying the balance the clerk so loudly stated that she still needed to pay. The woman continued to say how sorry she was for thinking the total would be less and for holding up the line, but the clerk continued to tap her fingers on the counter and roll her eyes so the other customers in line could see her frustration. The young woman began to cry and asked if she could go through the bags and return a few things that would have to wait until next month.

At that point her little girl looked up at her Mother and touched her cheek to wipe away a tear. "Please Mommy, don't cry, I have some money." The little girl reached in her little pink vinyl purse and attempted to hand the irritated store clerk several sheets of play money. She looked at the clerk and said, "Take this money and keep the change. My Mommy is sad and I need to get her home."

The clerk completely ignored the little girl and yelled out for someone to call a Manager. People in line began shaking their heads and going to other check out lines to pay for their items. The stranger saw all of this and went to find that Manager. They stepped aside and chatted briefly and then walked back to the manager's office.

In a few moments an announcement was made over the loud speaker for a stock clerk to go to checkout line 10 to assist a customer. When the young man reached the woman and her little girl, he asked her if he could help her load her groceries into her car. The young mother said, "We have a problem, because I was unable to finish paying for my items."

The young man shook his head and immediately said, "no Ma'am, your daughter more than covered the remaining balance. You even have some change coming your way."

He then proceeded to count out $500 in store credit vouchers for future purchases. The woman looked at him in disbelief and began to cry. She then followed the young man out to her car. The stranger continued to look on as the manager relieved the cashier of her duties for the day.

The stranger smiled and remembered a quote that she had read at some time in her life. It said, "I learned not give because I have much....but because I know exactly how it feels to have nothing."

Pay it forward my friends. The feeling that you will walk away with is incredible. The stranger was me this morning and I cannot even describe how it felt to see that little girl's face as she comforted her Mother and told her it would be okay. I found more joy in that single moment that I have found in the last year.

Pay it forward today my friend.... it doesn't have to be with money....my Mom used to say, "Smile at a stranger today or say something nice. You just never know when something you say or do might fit perfectly in the empty space of someone's heart."

~Marty

Story is copyrighted and the property of  Welcome Home

Three Cheese Broccoli Bake

Here's a simple and easy to make dish that can dress that plain old broccoli up and make it delicious!

Three Cheese Broccoli Bake

2 large heads of broccoli (enough to fill a 9×13 baking dish)...
1/2 cup heavy cream
1 chicken bouillon cube
1 onion, finely chopped
2 tablespoons thyme
1/8 teaspoon of garlic powder
1 cups Monterrey Jack cheese, grated
3 cups Cheddar cheese, grated
1/2 cup Parmesan cheese, grated
Salt and pepper to taste

Preheat oven to 350. Trim broccoli of heavy stems and cut into florets. Place them in baking dish. Over medium heat, warm up cream, stirring frequently. Dissolve bouillon cube in the cream, and add thyme, stirring to blend. Pour cream mixture over the broccoli and sprinkle with the onion. Season broccoli generously with salt and pepper and garlic powder.

Cover the broccoli with 3/4 of the Jack and cheddar cheeses. Cover baking dish with aluminum foil and bake until tender, approximately 30 min. Cover with remaining cheese, and sprinkle the Parmesan on top. Bake just until the top layer of cheese melts, approximately 5 minutes. Add additional cream on top of broccoli after serving if desired.

*** Photograph is copyrighted and the property of ©Welcome Home.

Pineapple Topped Cheesecake

Oh Yum.  A wonderfully creamy cheesecake topped with quartered pineapple rings on top of a graham cracker crust that melts in your mouth. Enjoy it with friends and family or keep it all for yourself!  That's why I like to make these perfect little 6 inch cheesecakes.  I have included a link at the bottom of the recipe so you can find the little spring form pans I use.


Pineapple Topped Cheesecake 

3 cups graham cracker crumbs
3 tablespoons sugar
1-1/2 sticks salted butter, melted

Preheat the oven to 350 degrees. Combine the graham crackers, sugar, and melted butter until moistened. Pour into a spring form pan. Press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 10 minutes. Cool to room temperature.

Cheesecake

• 5  pks (8 ounces each) cream cheese, softened
• 1  3/4 cup sugar
• 3 tablespoons flour
• 2 teaspoons lemon zest
• 1 1/2 teaspoons orange zest
• 1/4 teaspoon vanilla extract
• 5 eggs, plus 2 egg yolks
• 1/4 cup heavy cream

Preheat oven to 400 degrees.

In large mixer bowl, blend cheese, sugar, flour, lemon and orange zest and vanilla at high speed.  Beat in eggs and yolks, one at a time; beat until smooth, occasionally scraping bowl with spatula.  Next beat in cream until batter is smooth and creamy.

Pour batter into your prepared crust and bake in a water bath at 325 degrees for about 45 minutes depending on the size of your pan. The cheesecake will be slightly brown around the edges. It will be slightly wobbly just at the center. Allow the cheese cake to cool on a wire rack at room temperature.

When completely cool remove the cheesecake from the spring form pan by running a sharp knife around the outside edge before removing the sides of the pan and then run a knife under the crust to release it from the pan’s bottom. Drizzle with glaze. 

Glaze and Topping                                          

           
1 small can of pineapple rings, cut in sections
1/3 cup of pineapple jam or preserves
2 teaspoons water

Place the jam or preserves in a small saucepan. Heat the saucepan over low to medium heat on the stove, stirring occasionally with a wooden spoon. Add water and stir constantly over low heat, until the sauce becomes thinner, pourable consistency. Add more water if necessary to get a consistency of thin honey-like syrup which you can easily brush over the pineapple with a pastry brush. Let it cool for 10 to 15 minutes or until it's still thin enough to pour but no longer piping hot. Generously brush over pineapple and allow it to run down the sides of the cheesecake.

If you are interested in these little 6 inch spring form pans you can click on this link to find them. Remember, anything you purchase on Amazon through Welcome Home will go to the NO KILL Advocacy group to help save the lives of dogs and cats who are killed unnecessarily while waiting for their forever homes. Note the Welchome08 in the link.

http://www.amazon.com/gp/product/B0000DIX7U/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B0000DIX7U&linkCode=shr&tag=welchome08-20&qid=1378240341&sr=8-1&keywords=6+inch+spring+form+pans

Photograph is copyrighted and the property of ©Welcome Home.