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Pumpkin Spice is Oh So Nice!

Writer: Suzanne ClarkSuzanne Clark

You know fall is here, when the smell of pumpkin spice is in the air! My problem is always what should I make to help celebrate the arrival of fall? Pumpkin Pie, Pumpkin Cheesecake or maybe even a Pumpkin Cake. This is when I came up with the idea of combining all of these fall favorites into one delicious recipe!

I start with a velvety custard full of Challenge Cream Cheese and Pumpkin Spice. Next, that gets folded into cubes of buttery brioche bread to create a decadent bread pudding. Then to sweeten up the deal, I make a wonderful concoction of cinnamon, brown sugar and pecans to top my sweet little cakes. It’s time to celebrate fall with pumpkin spice and everything nice!


 
 
 

Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

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