Wild Rice Pumpkin Yum Bars Food
YUM YUM PUMPKIN BARS (LOW FAT TOO!)
My mom had a big crop of butternut squash this year and my son loves pumpkin bars, so the squash became our "pumpkin" this year. These are just as good as the recipes that call for a cup of oil--and much better for you.
Provided by Annz Recipez
Categories Dessert
Time 45m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 16
Steps:
- Mix 1st five ingredients (pumpkin through sugar) and blend well.
- Add the remaining ingredients and stir until well mixed.
- Pour into 13 x 9 x 2 inch pan (or jellyroll pan).
- Bake at 350 for 25 - 30 minutes or until a toothpick inserted in center comes out clean.
- Mix cream cheese, powdered sugar, and vanilla to make frosting. If not firm enough, add more powdered sugar. Add a little milk if it's too stiff.
- Cool bars and frost with frosting.
- Cut into bars and enjoy!
Nutrition Facts : Calories 115.1, Fat 1.3, SaturatedFat 0.8, Cholesterol 3.9, Sodium 179.2, Carbohydrate 23.4, Fiber 0.4, Sugar 14.4, Protein 2.6
WILD RICE PUMPKIN YUM BARS
I received this interesting recipe from my mother. It is both easy to prepare and nutritious.
Provided by sal
Categories Squash Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10x15 inch baking pan.
- Blend together the oil, eggs and sugar. Add the pumpkin and wild rice; mix together well.
- Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger; add to wet ingredients and mix well.
- Pour onto prepared baking pan and bake at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 392.1 calories, Carbohydrate 58.6 g, Cholesterol 62 mg, Fat 15.9 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 2.4 g, Sodium 275.8 mg, Sugar 34.9 g
BAKED PUMPKINS WITH WILD RICE STUFFING
Make and share this Baked Pumpkins with Wild Rice Stuffing recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 375° F.
- With a sharp knife, cut a 4- to 6-inch-wide lid off the top of each pumpkin.
- Use a large spoon to scoop out the seeds and stringy fibers, (use seeds for roasted pumpkin seeds, if desired, or discard).
- Set a square of foil, over the opening cut on top of th pumpkin and set the lid on top of the foil (th foil is to keep the lid from falling back into the pumpkins).
- Place prepared pumpkins in a baking pan filled with about 1/2 inch of water and bake until the insides are tender, about 45 minutes to 1 hour, depending on the size of your pumpkins.
- Remove from the oven and keep warm.
- While the pumkins are baking prepare the rice.
- In a large saucepan, heat the oil over medium-high heat.
- Add the onion, bell pepper, zucchini, and garlic, and sauté, until the vegetables are tender, about 8 minutes.
- Stir in the water, brown wild rice, parsley, salt, pepper, and turmeric, and bring to a simmer.
- Cover and cook over low heat until all of the liquid is absorbed, about 45 minutes.
- Fluff with a fork, and stir in the peas, carrots and corn.
- If desired, fold in the Parmesan or soy cheese.
- Set aside until the pumpkins are done.
- When the pumpkins are finished baking, discard the foil; spoon the rice mixture into the pumpkins and cover with the lids and serve.
- When serving, be sure to serve some of the inside of the pumpkin along with the rice stuffing.
PUMPKIN SPICE RICE KRISPIE TREATS
These Pumpkin Spice Rice Krispie Treats taste just like autumn. A simple 20 minute recipe that are the perfect balance of sweet and spice!
Provided by Janelle
Time 20m
Number Of Ingredients 5
Steps:
- Prepare a 9x13 casserole dish with cooking spray or butter and set aside.
- Melt butter in a large non stick skillet
- Add marshmallows and cook stirring regularly until marshmallows are melted.
- Add in vanilla and blend well.Add pumpkin pie spice and mix.Pour marshmallow mixture over Rice Krispies.
- Gently stir mixture and pour into prepared 9x13 casserole dish
- Allow to cool to room temperature and cut into squares.
Nutrition Facts : Calories 90 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 104 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
WILD RICE PUMPKIN YUM BARS
I received this interesting recipe from my mother. It is both easy to prepare and nutritious.
Provided by sal
Categories Squash Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10x15 inch baking pan.
- Blend together the oil, eggs and sugar. Add the pumpkin and wild rice; mix together well.
- Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger; add to wet ingredients and mix well.
- Pour onto prepared baking pan and bake at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 392.1 calories, Carbohydrate 58.6 g, Cholesterol 62 mg, Fat 15.9 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 2.4 g, Sodium 275.8 mg, Sugar 34.9 g
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