Rate & Review
This Peppered Broccoli recipe is simple to prepare and a versatile, healthy side dish that goes well with almost any meal.
Ingredients:
1 tablespoon olive oil
2 cloves garlic, finely chopped (optional)
1/8 teaspoon crushed red pepper
6 cups broccoli florets
1 cup red bell pepper strips (about 1 small)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
HEAT olive oil in large, nonstick skillet over medium-high heat. Add garlic and crushed red pepper; cook for 30 seconds. Stir in broccoli and bell pepper. Cook, stirring occasionally, for 5 to 6 minutes or until vegetables are tender. Season with salt and black pepper.
Estimated Times:
Prep Time:
5
Cooking Time:
6
Cooling Time:
0
Servings:6
This recipe is:
Review This Recipe
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I steamed the Broccoli
Melissa from
Wenatchee, WA
I steamed the Broccoli, and I sauteed the garlic and red peppers together, but kept them seperate. My son hates red bell peppers. Adding the garlic/pepper mix seperaely made for really yummy broccoli that my hubby and i enjoyed!
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Yummy!
Kristi from
Huntsville, Al.
I omitted the bell pepper and added one quater cup Balsamic Vinegar and 2 or 3 Tbsp Lite Brown Sugar, stirring until glazed.... Yummy!!!!!
Nutrition Facts
Serving Size:
0
servings
Servings Per Recipe:
6
- Calories: 80
- Sodium: 180mg
- Carbohydrates: 10g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 4g
- Vitamin A: 40% of DV
- Vitamin C: 160% of DV
- Calcium: 6% of DV
- Iron: 8% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
Rate & Review
The annatto, garlic and coriander flavors in the marinade bring out the best in this pork roast recipe. The overnight marinade and 3 hour roast time makes this a great choice for entertaining or family meals when you want to deliver superior flavor results without a lot of last minute fuss.
Ingredients:
3 MAGGI Chicken Flavor Bouillon Tablets
1 cup hot water
1 packet coriander and annatto seasoning
1/4 cup olive oil
1/3 cup red wine vinegar
10 cloves garlic, chopped
2 teaspoons ground black pepper
1 tablespoon ground oregano
5 to 6 pounds boneless pork butt or shoulder
Directions:
DISSOLVE bouillon in hot water. Place dissolved bouillon, coriander and annatto seasoning, olive oil, vinegar, garlic, pepper and oregano in blender; cover. Blend until smooth. Pour over pork; refrigerate overnight turning pork over half way through marinating process.
PREHEAT oven to 350° F.
PLACE pork fat-side-down (reserve marinating liquid) in large roasting pan. Cover with foil.
BAKE for 1 hour. Uncover; continue baking for 2 hours or until tender and browned. Baste pork with reserved marinade every 30 minutes. Pork will be done when meat thermometer inserted into center reads 165° F. Allow to rest for 20 minutes before serving.
Estimated Times:
Prep Time:
30
Cooking Time:
180
Cooling Time:
480
Servings:13
In this recipe:
Nutrition Facts
Serving Size:
Servings Per Recipe:
13
*Percent Daily Values are based on a 2,000 calorie diet.
Rate & Review
Baby Potatoes get extra special treatment with jalapeños and Maggi seasoning sauce in this simple to make dish
Ingredients:
1 1/2 lb. baby red potatoes, halved, boiled and drained
3 tablespoons vegetable oil
1 medium onion, chopped
2 jalapeños, seeded and chopped
4 teaspoons MAGGI Seasoning Sauce
Directions:
HEAT oil in large skillet over medium heat; add onion and jalapeños. Cook until tender. Add potatoes and seasoning sauce. Cook, stirring occasionally, for 5 minutes or until potatoes are caramelized.
Estimated Times:
Prep Time:
15
Cooking Time:
10
Cooling Time:
0
Servings:0
This recipe is:
In this recipe:
Review This Recipe
-
As delicious as it looks
ana lima from
Valença
it looks delicious and it tastes delicious. and the best thing is: it's easy to prepare.
Nutrition Facts
Serving Size:
4
to 6 servings
Servings Per Recipe:
0
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
Pumpkin, shreds of carrot and brown sugar make a moist, chewy bar just right for the holiday table. Finished with a cream cheese topping they make a pretty sight for any occasion.
Ingredients:
2 cups all-purpose flour
2 1/4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 cup granulated sugar
1/3 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
2 large eggs
2 large egg whites
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 cup finely shredded carrot
Cream Cheese Topping (recipe follows)
Directions:
PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.
COMBINE flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.
BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Store in covered container in refrigerator.
FOR CREAM CHEESE TOPPING:
COMBINE 4 ounces softened light cream cheese (Neufchâtel), 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.
Estimated Times:
Prep Time:
20
Cooking Time:
25
Cooling Time:
0
Servings:0
In this recipe:
Review This Recipe
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not bars at all
Kelsey Boler from
Takoma Park, MD
I love pumpkin and carrot, so I was really excited to find this recipe. However, I was kind of disappointed by the results. The recipe called for more baking powder and baking soda than I have ever used and I thought the result was cake-like and slightly chalky. I also think they could have used more cream cheese.
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Tasty and full of flavor
Diane McSweeney from
Federal Way, WA
These are a real treat. They are also full of anti-oxidants,a healthy bonus.
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Great recipe!
Delilah Swinford from
Indiana
These are great. There are 3 of us in our home and we had no problem with how to store them, 1 day and they were gone!
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Yum Yum!
Jennie Myers from
East Hartford, CT
This is a family favorite. I'd reccomend these to anyone. I do, however, bake it in a 9"x13" glass Pyrex and increase the baking time so it is more of a brownie/cake. Great after school snack and I don't feel bad tossing one in her lunch bag.
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PUMPKIN CARROT SWIRL BAR
Laura Nost from
Bear, DE
These are soo easy, and soo good too!!!! the grandkids love helping make them, as well as
eat them!! no need to tell them how nutrious
they are as well!!
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Pumpkin Carrot Swirl Bars
KATHY GREEN from
South Daytona, FL
A perfect fall dessert. Tasty and full of flavor.
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Fun Yum
susan turner from
BATTERY PARK, VA
Fun and easy to make, delicious to eat!
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Pumpkin Carrot Swirl Bars at last
Linda Senich from
Waynesboro, PA
I wanted something quick, easy for a snack and was not disappointed by this recipe. I followed the recipe to the letter except for the pan size--Though I indeed had the pan size indicated in the recipe I instead utilized a corningware 1.8 liter baking dish. The results were delightful--a perfectly beautiful satisfying snack cake, that had just the right amount of sweetness but not overly sweet that I was seeking.
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Pumpkin Carrot Swirl Bars
Candus Lunderberg from
SAINT PETER, MN
Made these bars today and they were a hit. Simple and delicious! Thanks for another great recipe to add to my collection!!
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Fantastic
Bonnie Rockwell from
Oswego, NY
I made these with 3 eggs, baked in 9 X 13 pan, and used double the amount of the topping. They are fantastic. New family favorite. Thanks
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Easy and DELISH!!!
Lindsay Grega from
Norwalk, CT
I make these several times during the fall months. Everyone at work asks me "when are you making the pumpkin bars?" Theyre so easy and delicious and the house smells great while theyre baking! If you want a slightly healthier version substitute one cup whole wheat flour for white and use reduced fat cream cheese. You can stack them in a container with layers of wax paper and the cream cheese wont get mushy or come off the cake.
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Delicious
Eliza Fasbender from
CA
I made a double batch to begin with and instead of just putting the pumpkin pie spice, I also added 2 tsp. of cinnamon. I also put 1/2 cup more of the shredded carrots for flavor and moisture. To make it even better, I didn't put the cream cheese in the batter but instead made a cream cheese icing. They were wonderful!!!
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pumpkin carrot swirl bars
Lisa Hildebrand from
Springfield, OR
these are so easy and wonderful to make. I had to make an extra batch for the kids as well for the work party. very yummie, will make again.
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Perfect for the season
NANCY CHAPMAN from
Yorba Linda, CA
I was wondering what to make for a neigbhorhood block party and I ended up bringing this for dessert. It was just perfect for the season and everybody loved it and asked for the recipe. I added 1/2 cup chopped walnuts to it since my entire family loves nuts. It was a great addition!
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pumpkincarrrotswirlbars
Carolyn McMasters from
Norwalk, OH
I was a little disappointed, I have a recipe for pumpkin bars, and being this one had carrots, thought o boy, I love carrot cake and pumpkin bars, to me flavor was lacking, even with pumpkin pie spice, think if added cinnamon would have been more flavorful, my recipe calls for 2 teaspoons of, they are moist and flavorful. These were moist, but just lacked flavor I thought they would have. Hope I didn't put a damper on recipe, next time i make will try cinnamon along with pumpkin spice, think it will make a big difference. Thanks for sharing!
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Great Moist Cake Recipe!
Betty Pendley from
Bonne Terre, MO
My family & I love Carrot cake & Pumpkin cake, so, to have BOTH of our favorites in one recipe is fantastic! This is a delicious & moist almost "brownie" type cake. We all love it and I will be making it often for family, friends, carry-in church dinners, etc. Thank you!
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PTA TREAT
Mary Adobato from
Wilmington, NC
I HAD TO MAKE A DESSERT FOR ANOTHER PTA MEETING, CHOSE THIS TO GET EVERYONE IN THE FALL MOOD,SINCE WE WERE PLANING OUR FALL FUND RAISER. EVERYONE WANTED THIS RECIPE, I TO PUT THE RASINS AND USED THE APPLESAUCE INSTEAD OF BUTTER. THE CREAM CHEESE WAS A GREAT CHANGE. IT WENT FAST. I WOULD TELL EVERYONE ABOUT THIS RECIPE. I LOVE PUMPKIN.
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Yum
Tonya Clement from
Fresno, CA
This was pretty good. I wasn't sure if I would like it with the carrots. You can't even taste them. Just gives it a moist flavor. I don't like things to well done so I cooked this for about 20 min. or just little longer. Watch it or it will be to dry if you cook it to long. My kids loved it.
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Simply Stupendous!
ann ferraro from
Watertown, MA
My family loves anything pumpkin so when I made these with the delicious different added ingredient (cream cheese) I got loads of compliments. I've also added raisins at times and skipped the cream cheese topping....also yummy!
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Pleasantly Surprised!
Cathy Bajer from
WEST, TX
I was surprised at how well this recipe turned out. Wasn't too sure about the carrots but it was fantastic!
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sub applesauce for butter for a lighter treat
Judy Cote from
Allen, TX
On dr's orders, I recently went on a cholesterol/triglicerides lowering diet. That basically means I can have sugar and unsaturated fats but need to cut saturated fats, trans fat and cholesterol. So, I made this yummy and healthy sounding recipe but I made some subsitutions to make it friendly to my new diet. The first change was to substitute egg beaters for the eggs; I used 1 cup of egg beaters to replace the 2 eggs and 2 egg whites. Next the butter had to go. I considered using olive oil, but the flavor would be too strong. I learned recently that olive oil that is not extra virgin has a milder flavor, but I didn't have any today. So...I subtituted 1/2 cup of apple sauce for the butter. Wow - yummy. I did use the 4 oz neufchatel cream cheese because I had it on hand, but I think I could have substituted fat free cream cheese and would have been fine. The apple sauce flavor works well with the pumpkin and spices and the consistency of the baked product was very moist and deli
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pumkin carrot swirl bars
AnnMarie Rutkowski from
TAMPA, FL
I made these for my co-workers at Christmas,and they were a success.I must admit,I did omit the carrots so, next time I will add them like the recipe calls for and see what the difference is.
Thanx Nestle,on to the next recipe.
Ann Marie
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Great Cake!
Hilaree Kasper from
KISSIMMEE, FL
The consistency is not that of a cookie, brownie, or blondie, but of a moist, delicious cake.
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Pumpkin Carrot Swirl Bars
Lea Flinn from
WEST CHESTER, PA
very easy to make everyone loved them
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Out of this world
Jessica Perna from
Deer Park, NY
I made these on 3 separate occassions this year and EVERYONE loved them!!
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Pumpkin Carrot Swirl Bars
KATHY HILL from
STOCKBRIDGE, GA
Moist, almost like cake. Not very sweet and my daughter loved that. I had to cook it about 10 minutes longer.
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EASY
shana hawke from
NORMAN, OK
Easy and fun to make. Everyone loved it!
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A Big Hit with the family
Kimberly Gates from
PERRYSBURG, OH
I made these for my family and they loved this WOW!! they have put a request in for this to made on Thanksgiving day,the first i made the pumpkin swirl bars didnt last 20 minutes
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Pumpki Carrot Swirl Bars
Brenda Parks from
MAUSTON, WI
These bars were good and the recipe makes a lot of them. I thought they could've been a little more cream-cheesy tasting. They were kind of mild for my taste, but still good. Everyone who tried them, liked them.
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Kids loved it!
Samantha W from
OSCEOLA, IN
They never guessed they were eating something with carrots in it! Shredding the carrots was the only time consuming part of this recipe, besides that it was quick and simple and everyone loved them. I also made some for the church bake sale.
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great combination of flavor
Sharon Burke from
BAY VILLAGE, OH
I nice moist cake, perfect with hot chocolate or a hot cup of coffee.
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Great tasting bars
Cynthia Rayniak from
LAKE VILLA, IL
I made these bars for work, and everyone loved them. It's great to have pumpkin and carrots in it. Lots of raves about these bars. The recipe is a keeper!!!
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Fantastic!
Emily Gifford from
BLISSFIELD, MI
This is an amazing recipe. We are total "orange food" junkies, and this delivered. Very healthy, which my husband, a personal trainer and nutritionist, approved of. We are planning to take them to our family Thanksgiving dessert night in place of my usual desserts. Love it!
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Yummy!
Y Lewis from
HOUSTON, TX
I was suprised how much I liked these since they aren't chocolate! They are really good. I used 3 eggs instead of 2 eggs and 2 egg whites and a 8 oz of cream cheese and 1/3 cup of sugar on the topping. I have problems following directions I guess but everyone at the office loved it and the women asked for the recipe.
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Fantastic
marie gardiner from
ST GEORGE, UT
These are excellent. Very moist. My children gobbled them up. They were very easy to make. The only problem I had was controlling myself not to eat the whole pan myself.
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Yummy!
Donna B from
BROWNS MILLS, NJ
I loved these bars! They were easy to make and they were as good as eating pumpkin pie. I will make them again....and again!
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great pumpkin flavor
Tina Farnham from
BARRE, VT
I am always looking for new pumpkin receipes and this one is a good one. They are quick and easy to make. They travel well too. I used Splenda instead of sugar and they were great.
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DELISH
GLORIA DETERMAN from
ROSWELL, NM
I just made a batch of these and they didn't even have time to cool before they were eaten up! Delicious!!
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Pumpkin Carrot Swirl Bars
laura whalen from
spanaway, WA
YUM! Easy to make...I liked the combination of pumpkin and carrots. Very moist. The cream cheese topping adds a very nice flavor...like getting pumpkin bars and cheesecake all in one!
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Okay
KAREN GENTILI from
EAST BROOKFIELD, MA
I used low fat cream cheese for the swirl topping and egg substitute to make it even less fattening. I personally did not eat them but other seemed to like them. Nice to be able to serve lower fat foods to my family and the have NO IDEA!! HA HA!
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Easy & Delicious
CAROLINE ROBINSON from
CENTERVILLE, MA
I made these for a potluck family get together. They were a big hit.
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Pumpkin Carrot Swirl Bars
ERIS BLANTON from
MART, TX
Pumpkin Carrot Swirl Bars, this is one of the easiest to cook. My 3year old grandson loved this.
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yum!
MICHELLE FOLEY from
Ocenaside, NY
Healthy and delish! I used 1 cup shredded yam in place of the carrots (didn't have any and wanted to try the recipe), sub. 1 cup of the flour w/ whole wheat flour, and sub. 1/2 cup sugar with splenda for baking. The kids take them to school for snack and for their teachers too...
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YUMMY!!!
Debbie Teague from
TAYLORSVILLE, NC
I made this last night for dessert and they are almost gone!! They are sooo good and even my husband who does not like pumpkin spice loved them!! He's eaten more than anyone!! They are so moist and just as easy to make!! I will for sure make them again and especially for Thanksgiving when the whole family will be here. I'm already writing up a whole lot of reciepe cards b/c I know everyone will want the reciepe!! The one thing I did different was the cream cheese icing. I had bought an 8oz cream cheese instead of the 4oz it called for so I doubled the rest of the ingredients for the icing and used it all and it was really, really good!! This is one you need to make and not only for the holidays!!
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very easy
barbara saunders from
TORONTO, ON
the recipe was easy and very good i also added walnuts and rasins and it was good.
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Moist and Wonderful bars
Gwen McDaniel from
FORT MYERS, FL
These bars were/are absolutely the best...see title! The only thing I changed was 3 whole eggs in place of 2 eggs and egg whites. I don't believe they could have been better!!! If you haven't tried them you are really missing out!
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Pumpkin swirl cheese bar
Phyllis Marshall from
NORTHUMBERLAND, PA
I took this to cook out supper. Everyone love it and ask for the recipe.
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Pumpkin Carrot Swirl Bars
MARIE LONGO from
HACKENSACK, NJ
These were a big hit at a get together at my house. However, there was an argument between two people about which were better; these or the mini pumpkin cheesecakes! I will be making these again I'm sure.
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pumpkin carrot swirl bars
YVONNISE BULLUCK from
MILLSBORO, DE
this was very good
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Very Moist and Easy!
Amy Thompson from
POTTSTOWN, PA
I made these bars for a friend of mine who is recovering from surgery. She loved them. We both thought they were moist and yummy.
Nutrition Facts
Serving Size:
48
servings
Servings Per Recipe:
0
- Calories: 70
- Calories from Fat: 20
- Total Fat: 2g (3% of DV)
- Saturated Fat: 1g (6% of DV)
- Cholesterol: 15mg (5% of DV)
- Sodium: 75mg (3% of DV)
- Carbohydrates: 13g (4% of DV)
- Dietary Fiber: 1g (2% of DV)
- Sugars: 8g
- Protein: 1g
- Vitamin A: 30% of DV
- Vitamin C: 0% of DV
- Calcium: 2% of DV
- Iron: 2% of DV
*Percent Daily Values are based on a 2,000 calorie diet.