SWEET POTATO CREAM CHEESE BARS RECIPE: HOW TO MAKE IT
If you're looking for something other than pumpkin, these sweet potato bars are a yummy alternative. Make them ahead—they're even better refrigerated overnight. —Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Combine cake mix and pecans; cut in butter until crumbly. Press mixture onto bottom of a greased 13x9-in. baking dish., Beat cream cheese, sugar, 1 egg and 2 tablespoons milk until smooth; set aside. Stir together sweet potatoes, remaining eggs, remaining milk and pie spice; pour over pecan mixture. Dollop cream cheese mixture over sweet potato mixture. Cut through cream cheese mixture with a knife to swirl into sweet potato mixture., Bake until set and slightly golden on top, about 45 minutes. Allow to cool completely; chill before cutting into bars.
Nutrition Facts : Calories 304 calories, FatContent 15g fat (7g saturated fat), CholesterolContent 51mg cholesterol, SodiumContent 240mg sodium, CarbohydrateContent 40g carbohydrate (27g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING RECIP…
I discovered this wonderful pumpkin cupcake recipe and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. —Debbie Wiggins, Longmont, Colorado
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 340 calories, FatContent 14g fat (8g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 233mg sodium, CarbohydrateContent 53g carbohydrate (41g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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