Leaves on this Family Tree

Thursday, October 4, 2012

Time For Food

The husband and I have had some pretty awesome food lately. Monday night's supper topped the list . . . Pineapple Chicken with brown rice and Bird's Eye Asian Steamable vegetables.

I wish I had taken a picture of it served up. With a little lite soy sauce on top of it . . . makes my mouth water.

All I ever to is cut one or two chicken breasts into bite sized pieces, brown them in a PAM covered skillet, then add the pineapple pieces (a can of pineapple chunks in their own juice) and cook until the juice boils. If I need more "juice," I add some chicken stock.

Then we steamed the veggies and added them to the chicken and pineapple . . . so easy and so good.

Then, I saw a recipe posted on Facebook and just had to try it . . . Pumpkin Cream Cheese Bars. Wanna know the BEST part, low in calories, sodium and sugar.

You MUST try this . . . it tastes like chicken . . LOLOL  Just had to say that. They taste somewhere between Pumpkin Rolls and a Pumpkin Pie.

Ingredients - 18 pieces
Pumpkin Mixture
1 Box Angel Food Cake
One 15 oz can of Pumpkin (puree, not pie filling)
1/2 tsp Cinnamon (or Cinnamon to taste)
3/4 C Water

Cream Cheese Mixture
One 8 oz pkg of Reduced Fat Cream Cheese
A few tablespoons of water. (You want the cream cheese to become a "drizzle" consistency.)

1. Let the cream cheese soften to room temp. Preheat oven to 375 degrees F and spray a 9" x 13" pan with cooking spray.

2. Beat the cream cheese with a couple tablespoons of water (I needed 6 and I think the next time I will use 8 T to get to the "drizzle" consistency.)

3. In a separate bowl, combine all of the Pumpkin Mixture ingredients and mix together until smooth and well mixed.

4. Place half of the Pumpkin Mixture into the sprayed pan/smooth out with spatula.

5. "Drizzle" half of the Cream Cheese Mixture over the Pumpkin layer. Smooth out with a spatula.

6. Repeat steps 4 and 5.

7. Using a knife, stick it into the mix and make figure 8's through all layers . . . only do it one time from one end to the other, you want a marbled look.

8. Bake at 375 degrees F for 35 minutes -OR- until a toothpick inserted comes out clean.

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  1. MMMMMMM is right -- might have to give them both a try.

  2. Mmmmmm! Your pumpkin cream cheese bars look so delicious! We are so happy that you linked up to our Strut Your Stuff Saturday!! We hope you'll be back! Thanks so much! -The Six Sisters


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