Maple Pumpkin Pie Bars

Maple Pumpkin Pie Bars 

Ingredients:

1 pkg.yellow cake mix

4 eggs; divided

1/2 cup butter or margarine; melted

1/2 cup packed brown sugar

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese; softened

1 can (15 oz.) pumpkin

1 pkg. (3.4 oz.) JELL-O Pumpkin Spice Flavor Instant Pudding

1 cup cool whip

1/3 cup milk

3 Tbsp. maple syrup

1/8 tsp. ground cinnamon


Directions:

Pre-heat oven to 350°F.

Line a 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix cake mix, 1 egg and butter until blended; press onto bottom of prepared pan.

Beat cream cheese, brown sugar, remaining eggs, pumpkin and dry pudding mix with mixer until blended; pour over crust.

Bake for 40 min. or until toothpick inserted in center comes out clean; cool 10 min. Use foil handles to transfer dessert to wire rack; cool completely.

Mix whipped topping mix, milk and syrup in large bowl with mixer on low speed until blended. Beat on high speed 4 min. or until mixture forms stiff peaks. Refrigerate until ready to use.

Spread whipped topping mixture onto dessert and sprinkle with cinnamon before cutting into bars to serve.

Asian BBQ Pork Tenderloin

Asian BBQ Pork Tenderloin 

Ingredients:

2 pounds pork tenderloin

2/3 cup Oriental Toasted Sesame Oil

1 teaspoon Ginger

19 ounces Bottled Bar-B-Q Sauce

1 1/3 cups Soy sauce

4 cloves Garlic; minced

1 teaspoon MSG


Directions:

Mix all ingredients except the pork. Use 1/2 of the mixture as a marinade (pour over the tenderloins in a Ziploc bag).Add 1 ounce of rice wine vinegar to 1/4 of the mixture to use as a mop (baste) while grilling.Save the last 1/4 of the mixture as a dipping sauce.

Grill via direct heat over a medium hot bed of coals. Turn every few minutes and mop with the thinned sauce until the tenderloins hit 155 F internal temp. Wrap and foil and let rest about 20 minutes.

Slice the loins on a bias and serve with the remaining dipping sauce.