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Monday, January 30, 2012

This was a huge hit!!!

Gingerbread Pumpkin Bars


So I made these for a ward temple night and they couldn't get enough of them.  The entire 15x11 sheet pan was gone by the end of the night!!!  Can you blame them?!?!  Look at those babies!!! Luckily I managed to save one for my husband who was home with our little girl.  

I know it is more of a fall recipe but you can buy pumpkin year round and it is just tooooooo good to not try right now!!!

Just as a side not when it calls for sugar I did half granulated and half brown.  I couldn't resist!  The filling might have been all brown!  Ha ha

Try it and come back and let me know what you think!!!

For the bars
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fresh grated nutmeg
1/8 teaspoon ground cloves
16 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
1/4 cup molasses
1/3 cup rolled quick oats

For the filling
6 ounces cream cheese, softened
1 3/4 cups mashed pumpkin
1/2 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fresh grated nutmeg
1/8 teaspoon ground cloves
2 large eggs


For the drizzle
(I did my own drizzle but you can use this recipe too!)
1 cup confectioners’ sugar
1 tablespoon butter, softened
1/4 teaspoon vanilla
1 to 2 tablespoons milk

Preheat oven to 350

To make the bars
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
In a large mixing bowl, beat together butter, sugar and molasses until creamy. Add dry ingredients and mix just until combined. Reserve 3/4 cup of this mixture and place in a small bowl. Scoop the remaining mixture into a 10″ x 15″ baking pan lightly coated with nonstick spray.
Add the oats to the reserved mixture and mix until combined – set aside.

To make the filling
In a large mixing bowl, beat cream cheese until smooth. Add pumpkin, sugar, vanilla, cinnamon, ginger, nutmeg and cloves – mix until well combined. Add the eggs, one at a time, mixing just until combined. Scoop the mixture over the uncooked base and use an off-set spatula to evenly spread the mixture over the top. Crumble reserved oat mixture over filling.
Bake until the topping is a golden brown, about 25-30 minutes. Remove and place on a wire rack to cool completely.

To make the drizzle
In a small bowl, mix together confectioners’ sugar, butter and vanilla. Mix in just enough milk until the mixture will easily flow from a spoon – drizzle over cooled bars.

A healthier alternative to a fried favorite!

Oh this is a tasty one!!! 
We tried it last week with chicken.  
(It wasn't ground chicken I just cut it into small chunks.)

Try it and let me know what you think and if you change it up!!


Oven Baked Chimichangas


Ingredients

  • 1-½ pound Ground Turkey ( Or Chicken)
  • 1 package Taco Seasoning (1.25 Oz)
  • 1-¼ cup Water
  • 1 teaspoon Ground Cumin
  • 2 teaspoons Chopped Fresh Oregano
  • 2 Tablespoons Chopped Fresh Cilantro
  • 1 can Fire-roasted Green Chiles (7 Oz.)
  • ½ cups Diced Fresh Tomatoes
  • 2 Chopped Green Onions
  • ½ cups Low Fat Sour Cream
  • ½ cups Shredded Cheddar Cheese
  • 4 Tablespoons Melted Butter
  • 6 Flour Tortillas (burrito Sized / Large)
  • ½ cups Shredded Cheddar Cheese (to Melt On Top)
  • GARNISH: Tomatoes, Lettuce, Cheese, Guacamole, Salsa, Sour Cream

Preparation Instructions


Preheat oven to 450 degrees. Saute turkey or Chicken until cooked through and starting to brown. Add taco seasoning and stir. Add water and stir. Over med – low heat cook until liquid has reduced 2/3.
Add cumin, oregano, cilantro, chiles, tomatoes and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup Cheddar cheese.
Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/6 th of filling into center of tortilla and fold like and envelope.
Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 20 -25 minutes or until golden and crisp. Sprinkle with cheese and return to oven to melt. Serve with the garnishes.