Desserts

Spiced Pumpkin Bars

32

A timeless family classic that is delicious all year round!

48
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon nutmeg
4 eggs
1 cup oil
2 cups pumpkin
2 cups sugar

Icing:
1/2 cup butter
2 cups powdered sugar
8 oz. cream cheese
2 teaspoons vanilla extract
1. Preheat the oven to 350 degrees Fahrenheit. In a bowl, mix together the flour baking powder, baking soda and spices. Set aside. 2. Using a mixer, thoroughly mix the eggs, oil, pumpkin and sugar. 3. In three additions, mix together the wet and dry ingredients. 4. Line muffin tins with liners and fill 3/4 full with the batter. 5. Bake for 20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting. I suggest placing them in the freezer to make the frosting process easier. 6. Before making your frosting, allow the cream cheese and butter sit on the counter to soften. 7. Beat the cream cheese in a mixer until smooth. Add the butter. After completely combined, add the powdered sugar. The mixture will seem stiff at first, but will mix together nicely into a thick frosting. 8. Frost your cakes and enjoy! *If you would prefer, you can pour the batter into a large jelly roll pan instead of muffin tines. Bake for 30 minutes.
Nutritions

Calories
149

Sodium
46mg
1% DV

Fat
7g
12% DV

Protein
1g
2% DV

Carbs
18g
6% DV

Fiber
0.4g
1% DV

A pot of homemade Chicken and Rice Soup is a cozy farmhouse favorite! Made from scratch with tender chicken breasts, fresh vegetables and white rice, it's a nourishing meal that will warm you from the inside out. Add biscuits, dinner rolls, or a crusty loaf of bread to complete the satisfying, easy dinner on a chilly day.

2 bone in skin on chicken breasts
1 T canola oil
1/2 c finely diced onion
1/2 c finely diced celery
1/2 c finely diced carrots
1 clove minced garlic
1 bay leaf
2 t minced fresh thyme
2 t minced fresh rosemary
8 c chicken stock
4 c cooked white rice
2 T chopped fresh parsley
1 T fresh lemon juice
12 cups
  • Pat chicken dry with paper towels and season with salt and pepper on all sides.
  • Heat oil in a large Dutch oven or soup pot over medium-high heat until shimmering. Add the chicken and cook...
    See the full directions on my site
Nutritions

Calories
7467

Sodium
8299mg
345% DV

Fat
81g
125% DV

Protein
269g
538% DV

Carbs
1348g
458% DV

Fiber
59g
238% DV

Tuna Noodle Casserole

326

Family friendly Tuna Noodle Casserole made with a simple cheddar cheese sauce and crunchy buttery Parmesan panko breadcrumbs,

Tuna Casserole:
8 ounces wide egg noodles
5 tablespoons butter (unsalted)
5 tablespoons flour
2 1/2 cups milk (2%)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 teaspoon dried parsley
1 cup shredded sharp cheddar
1 cup shredded white cheddar
2 pouches tuna in water
1 cup frozen baby peas
Crumb Topping:
1/2 cup panko breadcrumbs
2 tablespoons butter melted
2 tablespoons grated Parmesan
1/2 teaspoon dried parsley
6
Nutritions

Calories
517

Sodium
605mg
25% DV

Fat
30g
46% DV

Protein
20g
41% DV

Carbs
38g
13% DV

Fiber
4g
18% DV
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