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.)

Directions:
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.

 
If you would like a printed version of this recipe
click the MAGIC button.

3 comments:

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

    ReplyDelete
  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

    ReplyDelete

Reading your comments inspires me to blog more.