Charred Pineapple Relish Cream Cheese Kicker Recipe 335

Steps:

• Preheat the oven to 375 degrees F. Heat a grill pan or grill over medium heat.
• Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.
• Place the cream cheese in a small oven-to-table baking dish and top with 1 mounded cup of the relish (reserve remaining relish for another use). Bake until the cheese is soft, 12 to 15 minutes. Serve with crackers.

Steps:

• In a medium saucepan over medium heat, add the oil onion and green pepper. Saute until the vegetables are soft. Add the pineapple, the salt and the pepper. Cook over medium heat, uncovered, until the liquid reduces, about 30 minutes.
• Deglaze the saucepan with the vinegar and add the lime zest, mustard and garlic. Cook uncovered over low heat until the liquid is reduced again, about 20 minutes more. Transfer to a bowl, let cool then refrigerate, covered, until ready to use. Aloha!

Steps:

• Mix pineapple relish and cream cheese together. Fold in grated cheese. Form mixture into ball or dome; roll in chopped nuts. Use as a dip with crackers, chips, fruits or veggies, or as a filling for celery, jalapenos or tortilla pinwheels. Serves 4.

Steps:

• Cream together the cream cheese, sugar, brown sugar and vanilla extract. In a casserole dish, spread the cream cheese mixture into the bottom of the pan. Completely cover the cream cheese mixture with chocolate chips and chocolate toffee bits. Drizzle liberally with the caramel sauce. Chill or serve immediately with apple slices. Enjoy!

Steps:

• Heat milk in double boiler. Beat yolks lightly. Combine sugar, flour, mustard powder ad salt and add to yolks. Add vinegar and pineapple. Slowly add to hot milk (will curdle). Add pinch of baking soda (less than 1/4 teaspoon) half way through to reduce curdling. Remove from double boiler and transfer to pot. Cook and stir until thickened (will thicken more as it cools).