Sunday, October 21, 2012

Pumpkin Cheesecake Crumble Bars

This amazing recipe recipe came from Mels Kitchen Cafe, She always has the best recipes that are mostly from scratch. YUMMY !! I added a drizzle of caramel sauce to mine partly for presentation but the flavors paired nicely.
Pumpkin Cheesecake Crumble Bars
(printable version)
*Makes 16 squares
1 cup all-purpose flour
3/4 cup packed light brown sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled butter, diced
1 cup pecan halves (about 4 ounces)
3/4 cup old-fashioned or quick rolled oats
1 (8-ounce) package cream cheese (light or regular), room temperature
1 1/2 cups canned pure pumpkin (a little less than a full 15-ounce can)
1 cup granulated sugar
1 large egg
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger

2 cups sour cream
4 tablespoons sugar
1/2 teaspoon vanilla extract

Preheat the oven to 350°F. Lightly coat a 9X13-inch metal baking pan with cooking spray. Set aside. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Set aside. Blend the flour, brown sugar, salt, and butter by pulsing (in a blender or food processor) until the texture is like coarse meal. Add the pecans and pulse until the nuts are chipped. Add the oats, and again pulse until the mixture is moistened by not clumping. Press about 3 cups of the crumbs onto the bottom of the prepared 9X13-inch pan. Transfer the remaining crumbs to the lined baking sheet. Bake the crumbs until golden, stirring once, about 8-10 minutes. Cool crumbs. While they cool, bake the crust until golden, about 10-12 minutes. Remove from the oven and set aside while preparing filling. Keep the oven turned on.
For filling, blend all the ingredients in the same blender or food processor (no need to clean it in between) until smooth. Spread the filling over the warm crust and bake until it is slightly firm to the touch and the edges are just slightly risen, about 18-20 minutes. Keep that oven on!
For the topping, whisk all the ingredients together in a bowl. Spread the topping evenly over the hot, baked filling. Bake until the topping sets and bubbles at the edges, about 5-7 minutes. Cool the bars completely in the pan set on a cooling rack. Once cooled, sprinkle the golden crumbs over the topping and gently press them into the topping. Cover the bars and chill until cold, about 2 hours. Cut into squares and serve. I drizzled caramel syrup over the top as a decorative touch it was a perfect addition not that they needed it .

Slow Cooker Cashew Chicken

I decided to try this recipe today since we would be at church for a few hours. It was amazing. It does have a little kick to it so if you don't like a little heat cut down the red pepper flakes . I used salted cashews next time I will use unsalted... other than that I followed the exact recipe using chicken thighs. I will definitely make this again soon. Enjoy
Slow Cooker Cashew Chicken   As seen on Six Sisters Stuff
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders*
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews use unsalted if you prefer a lower sodium dish.

Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients. I definitely chose to go this route.