Pumpkin Layer Bars

So with all the "fall" themed baking posts I've seen lately, I decided to try a spicy, pumpkiny dessert. I got the original recipe from shakentogether.blogspot.com. However, it wasn't as sweet as I liked, so you know what happened... Here is my version!

Pumpkin Layer Bars

Go on and preheat your oven child, 350 degrees!

The Bottom Layer stuff:

1/2 cup (1 stick) butter, melted

1 box yellow cake mix, reserve 1 c. of cake mix for later

2 eggs

- Mix together and spread into bottom of 9X13 prepared baking dish.

- By the way, prepared means greased, just in case ya didn't know!

The Middle Layer stuff:

2 eggs

2/3 c. evaporated milk

large can (30 oz) pumpkin pie mix (couldn't find anything that said pumpkin pie mix so just used the canned pumpkin)

3/4 c. sugar

- Mix together and pour over bottom layer

- By the way, this is layer that needed some sweetness, so oh yes I did!!

The Top Layer stuff:

1 c. reserved cake mix

1/4 c. brown sugar (packed)

1 tsp cinnamon

3 T. butter

-Cut the butter into the dry ingredients until crumbly. Sprinkle over the pumpkin layer.

Now, Bake it baby! Bake at 350 degrees for 40-43 minutes, or until cake is firm and toothpick inserted comes out clean.

Queso Chicken Pasta

I took this recipe to a friend and her family after they had their third child. I do believe it was a hit! I really enjoyed it as well. I hope you do!

Queso Chicken Pasta

8 ounces penne pasta

2 teaspoons vegetable oil

1 cup diced onion

2 cloves garlic, minced

1 jalapeno, minced*

1/2 teaspoon cumin*

1/4 teaspoon coriander*

1 tablespoon flour

1 1/3 cup milk, 2% or higher

1 teaspoon salt

3 tablespoons cream cheese

6 ounces colby-jack cheese, divided

1/2 cup drained Ro*Tel tomatoes

2 cups cooked shredded chicken (make it easy on yourself and buy a rotisserie chicken)

* I left out the jalapenos because I don't like a lot of heat, and I didn't have those two spices in the cabinet so I left them out!

Heat the oven to 350 F and spray a medium casserole dish with non-stick spray.
Cook the pasta according to the package directions, but reduce the cooking time by two minutes. In a medium pot heat the oil over medium heat. Once it begins to shimmer add the onion, garlic and peppers. Cook until they begin to soften, about three minutes. Add the cumin, coriander and salt and cook for an additional two minutes, or until the spices become fragrant. Add the flour and cook for three minutes, stirring constantly, until all the flour is moist. Gradually whisk in the milk and stir until smooth. Bring the mixture to a simmer and allow to thicken. Turn off the heat and add the cream cheese and 4 ounces of the shredded cheese and whisk until melted. Stir in the Ro*Tel tomatoes. Pour the pasta into the prepared casserole dish, stir in the shredded chicken and sauce. Top with the remaining shredded cheese. Bake 20 to 30 minutes, or until the pasta is bubbly and the cheese has melted. Let stand five minutes before serving. Enjoy!