Pineapple Cheesecake Dreams

I love these! Almost like a pineapple cheesecake bar but with the volume turned up! The topping on these is incredible!

Pineapple Cheesecake Dreams

For the crust
1 cup white all-purpose flour
4 tablespoons unsalted butter, melted
1/2 cup confectioner’s sugar

For the filling
14 oz cream cheese, softened
1/4 cup white granulated sugar
1 large egg

For the topping
1 cup pineapple jam
Container of Cool Whip

Start by preheating your oven to 400 degrees F. Spray a 9×13-inch pan with non-stock cooking spray containing flour.

In a large bowl make the crust by combining the white all-purpose flour, melted unsalted butter and confectioner’s sugar. Pat evenly into the bottom of the prepared pan.

In a large bowl cream together the softened cream cheese, white granulated sugar and large egg to make the filling. Pour this evenly over the crust.

Bake in preheated oven 30 minutes.

Remove and allow to cool completely.

In a large bowl combine the pineapple jam with the Cool Whip. Spread evenly over the cheesecake. Cover and refrigerate.

Remove and cut into squares. Serve chilled.

CHEW THIS! BBQ Pineapple Chicken, Corn Pudding and Rice

CHEW THIS!

BBQ Chicken, Corn Pudding and Rice

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The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, April 17th 2016 edition. By: Blaise Doubman 

A complete southern-style meal, with perfect pairings…
Blaise Doubman

I love a good southern-style meal, and this one may be one of my favorites. Usually when someone mentions a southern-style meal, my first thoughts drift to fried chicken, mashed potatoes with gravy, macaroni and cheese, dumplings, cheesy grits, buttermilk biscuits, green beans, fried corn and okra. Southern-style food is classified as a lot more than just fried chicken, loads of butter and carbohydrates believe it or not. The cuisine of the Southern United States consists of a lot of flavor, and food, combinations that I’m sure many of you aren’t aware of. Did you know that in the southern cuisine there are culture influences from Africa, England, and Scotland? Did you also know BBQ, rice and corn are all listed in the online food index as having “southern influences”?

I love hearing from my readers, and many of you have written asking for meal ideas, recipes for main dishes, and recipes for side dishes. I love to bake, but I also love to cook as well, so coming up with something like this isn’t anything out of my comfort zone. I did end up taking myself out of my comfort zone though, when I decided I wasn’t going to fry anything for this southern-style meal. I wanted to produce something southern, but not in the typical way a lot of people associate with the term “southern-style cuisine”. I wanted people to open their minds as to what could be classified as such, and with the combinations of BBQ, chicken, corn and rice – it was a perfect match!

BBQ Pineapple Chicken, Corn Pudding and Rice

If you don’t like pineapple, feel free to leave it out of the recipe, and just add the BBQ sauce to the chicken breasts – no need to do any recipe readjustments. The flavors in this meal compliment each other nicely and even better when served with a side of roasted broccoli. Roasted broccoli is a simple side dish. Take fresh or frozen broccoli florets and place on a sheet pan. Drizzle the broccoli with about 2 tablespoons of olive oil, and a couple of teaspoons each salt and black pepper. Toss all together with clean hands, and place in preheated 425-degree oven for 30 minutes. This same recipe will work with all kinds of vegetables. Potatoes, carrots, cauliflower, squash… Flavorful – and healthy!

For BBQ Pineapple Chicken…

4-6 boneless, skinless chicken breasts
1 regular size bottle BBQ sauce
1 small can of crushed pineapple

For the Corn Pudding…

1 regular sized can whole kernel corn (undrained)
1 regular sized can cream style corn
1 cup sour cream
2 large eggs, beaten
1 small box “Jiffy”- brand corn muffin mix
1 (4 oz) stick of salted butter, melted
1 teaspoon salt
1 teaspoon black pepper

To make the BBQ pineapple chicken, spray the inside of your slow cooker with non-stick cooking spray.

Place the chicken breasts inside the slow cooker and pour over the BBQ sauce, and can of crushed pineapple. Be sure the BBQ sauce and crushed pineapple is evenly distributed over the chicken breasts.

Set your slow cooker on high for three hours, or low for five hours until chicken is done.

To make the corn pudding, start by preheating your oven to 350-degrees F and lightly spray a large casserole dish with non-stick cooking spray.

In a large bowl, combine both cans of corn, sour cream, beaten eggs, corn muffin mix, melted butter, salt and pepper.

Pour this mixture into the prepared casserole dish, and place in preheated oven for 50-60 minutes until the top is dry and the interior is still slightly wobbly.

Remove from oven, and allow to cool slightly before serving.

To prepare the white rice, follow the package directions of your favorite rice. I also prefer to use the “stovetop” method, adding a little salt and butter to the rice.

Leftovers from this meal can be kept in a covered container, in the refrigerator, for up to three days and reheated in the microwave.

Brown Sugar Crumble Pineapple Upside Down Cake

Blaise the Baker

Originally published on “Blaise the Baker” April 21st, 2015

Yesterday was “National Pineapple Upside Down Cake”, and of course I had to make one – and if you ask me…it was fabulous! I make mine a little different than most, by adding extra butter and brown sugar (color you surprised, right!?) – but it really makes a difference! It adds almost like a “brown sugar crumble” on top of the cake that is super sweet and really adds to the cake, and forms a delicious crust around the edges of the cake. You really must try it…

Yes, I have made these from scratch – no, I did not yesterday. I used a cake mix because honestly, it is the cake mix version of this recipe that I remember from childhood, and I needed a trip down memory lane yesterday. If you want to use this recipe with your homemade pineapple cake recipe, please feel free. It will work out either way.

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Brown Sugar Crumble Pineapple Upside Down Cake

1 box of “Duncan Hines” pineapple supreme cake mix and the ingredients to go along with it (eggs and oil)
1 can of sliced pineapple rings in their own juice (20 oz.)
Small jar of maraschino cherries (without their stems)
1 stick of salted butter (4 oz.)
2 cups light brown sugar, lightly packed

Start by preheating the oven to 350 degrees-F. Place the stick of butter in a 13×9-inch cake pan and place it into the oven, to melt, while the oven is preheating.

Open the can of sliced pineapple rings, and drain the juice into a measuring cup. Fill the rest of the measuring cup with water until it reaches the “1 cup” mark and set aside.

In a large bowl, whisk together the cake mix, eggs, oil and pineapple juice/water until there are no more lumps in the batter, and it’s smooth and pale in color.

Carefully remove the 13×9-inch cake pan from the oven. If the butter is completely melted (if not – place back in oven for a couple of minutes), sprinkle the brown sugar all over the top of the melted butter, evenly.

Place the pineapple slices on top of the brown sugar. I place mine from left to right – 3 slices, 2 slices, 2 slices, and then 3 slices – 10 slices total.

Next, place single maraschino cherries in the hole of each pineapple slice. I also place a few of the cherries around the pan – just for extra – it’s really up to you.

Pour the cake batter, evenly, over the pineapple slices, cherries and brown sugar.

Place into preheated oven for exactly 44 minutes.

Once the cake is baked, remove from oven and allow to sit only 5 minutes before running a knife around the edges of the pan, and flipping it upside down on a piece of parchment paper. Be careful of this step – the pan is hot. If anything “sticks” to the inside of the pan, remove with fork or knife, and place back on the cake.

Allow to cool slightly before serving.

Store any leftovers in an airtight container in the refrigerator.

Enjoy!