Friday, October 23, 2009
Tuesday, October 20, 2009
This crock-pot keeper came to me via e-mail one of my recipe newsletters. I printed it off and added it to the "to try" pile during the summer, but now that I have a chance to blog it I can't give the source-sorry about that! We enjoy the simplicity of using our crock-pot in many ways-easy meals and easy clean up are the top to reasons. As of late we have tried many different Mexican flavored meats in the crock-pot so I will try to spread them out in the postings. If you are looking for a quick toss it in the pot this one is for you. Takes 10 minutes tops.
1/4 Cup melted butter
3/4 Cup graham cracker crumbs
2 oz softened cream cheese
3/4 Cup pumpkin puree, Libby’s
3 Tablespoons sugar
1/4 teaspoon cinnamon
1/2 Cup chocolate chips
1/2 Cup coarsely chopped cashews
3/4 Cup sweetened shredded coconut
1/2 Cup sweetened condensed milk
Caramel ice cream topping to drizzle (or make your own if you’d rather)
1. Preheat oven to 350 degrees F. Place melted butter and graham cracker crumbs into a bowl; mix to combine. Press into the bottom of mini cheesecake cups. Bake for 8 minutes then remove from oven.
2. In a bowl beat the pumpkin, softened cream cheese, sugar and cinnamon until smooth. Spoon evenly over each graham cracker crust, about 2 small spoonfuls. Next layer chocolate chips evenly over pumpkin layer following with cashews, coconut and condensed milk. Bake for 22-25 minutes or until top is golden brown. Remove and let cool. *Before bars completely cool, take a plastic knife and run around edges to loosen. It becomes very sticky and difficult to remove from the cups if you do not loosen.
3. Once cooled, carefully remove from cups and arrange onto serving tray. Drizzle with warm caramel and serve.