Pumpkin Cheesecake

This is yum yum. I made it last Thanksgiving, but it didn't get there in one piece. So, I tried again. Success!!! I changed Paula Deen's recipe up a bit. So here's my version.

Crust:
1-3/4 c vanilla wafers (I hate graham cracker crust)*
3 tbls light brown sugar
1/2 tsp cinnamon
1/4 c chopped pecans (a must)*
1 stick melted butter
Filling:
3 (8oz) pkgs cream cheese, room temp
1 (150z) can pureed pumpkin
3 eggs, plus 1 egg yolk
1/4 c sour cream
1-1/2 cups sugar
1/2 tsp ground cinnamon
1/4 tsp nutmeg*
1/4 tsp cloves*
1/4-1/2 tsp pumpkin pie spice*
2 tbls flour
1 tsp vanilla extract

Preheat oven to 350 degrees.
For Crust:
In med bowl, combine crumbs, sugar, nuts, & cinnamon. Add melted butter. Press down flat into a 9-in springform pan. Set aside.
For Filling:
Beat cream cheese until smooth. Add pumpkin, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread out evenly and Bake for 1 hour. Remove from oven and let sit for 15 mn. Cover with plastic wrap and let refrigerate for 4 hours.

****I would HIGHLY suggest doing a water bath for this. I did it both ways and when I did it with a water bath, guess what... no cracks! Just wrap foil around the springform a few times and put in a roasting pan with some water and bake. Works like a charm****
Adopted from Paula Deen and *changed by Jenn

Sweet & Spicy Asian Drumsticks

Yum Yum Yum. This was part of the 1st week's meal plan and a new recipe I tried. Very glad I did.

2 cups orange juice
1 cup pineapple juice
2 tbls orange zest
2 tbls mince garlic
2 tbls minced ginger
2 tbls green onion
1 tbls sesame oil
1/2 cup soy sauce
1/2 cup mirin (sweet rice wine)
1 cup sugar
1-1/2 tsps crushed red pepper flakes
12 chicken drumsticks
2 tbls Essence, recipe follows
2 tsp salt
2 tbls chopped cilantro leaves
1 tbls toasted sesame seeds

Preheat oven 375 degrees.

In a large saute pan set over med high heat, place orange juice, pineapple juice, orange zest, garlic, ginger, green onions, sesame oil, soy sauce mirin, sugar and red pepper flakes. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to a thick syrup, about 20 min.

Season the drumstick with the Essence and salt. Place on a sheet pan or casserole and drizzle liberally with the glaze. Place the casserole in the oven and cook until the chicken is cooked through and caramelized, about 40-45 min. To serve, garnish with chopped fresh cilantro, and the sesame seeds. Serve with any unused glaze on the side.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)
2-1/2 tbls paprika
2 tbls salt
2 tbls garlic powder
1 tbls black pepper
1 tbls onion powder
1 tbls cayenne pepper
1 tbls dried oregano
1 tbls dried thyme
Combine all ingredients thoroughly.
Yield 2/3 cup

***I made my drumsticks in the crock pot and they worked beautifully. I put it on low for about 4 or so hours and they were wonderful!***