Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Search Results for: pumpkin

Pumpkin Hummus

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This delicious pumpkin hummus makes a great snack, appetizer, or side dish to any meal!Pumpkin Hummus recipe, plated with pita chips on a white plate and light green napkin.

Pumpkin Hummus recipe, plated with pita chips on a white plate and light green napkin.
Pumpkin Hummus
Votes: 2
Rating: 4
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Servings
12
Servings
12
Pumpkin Hummus recipe, plated with pita chips on a white plate and light green napkin.
Pumpkin Hummus
Votes: 2
Rating: 4
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Servings
12
Servings
12
Ingredients
Servings:
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Instructions
  1. Puree garbanzo beans in a food processor.
  2. Add pumpkin puree and mix well
  3. Add garlic, olive oil, lemon juice, ground cumin, and paprika. Mix well.
  4. If this recipe is too bland, add more cumin and paprika to taste.
Recipe Notes

Pumpkin Hummus Nutrition Facts Serving size (111g) servings per container 12 Amount per serving Calories 70 % Daily Value Total Fat 2 g 3 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 50 mg 2 % Total Carbohydrate 11 g 4 % Dietary Fiber 4 g 14 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 3 g Vitamin D 0 mcg 0 % Calcium 39 mg 4 % Iron 2 mg 10 % Potassium 211 mg 4 %

Pumpkin Cupcakes with Greek Yogurt Frosting

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These pumpkin cupcakes are delicious for the fall or holiday season and topped with thick greek yogurt frosting! Bring these to any holiday party!

https://youtu.be/K-SZWwkr7CA

pumpkin cupcakes a recipe by dinner tonight
Pumpkin Cupcakes with Greek Yogurt Frosting
Votes: 1
Rating: 5
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Servings
24
Servings
24
pumpkin cupcakes a recipe by dinner tonight
Pumpkin Cupcakes with Greek Yogurt Frosting
Votes: 1
Rating: 5
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Servings
24
Servings
24
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees. Line 24 cupcake tins with paper liners.
  2. In a large bowl, combine first 3 ingredients. Mix well. Evenly distribute batter into cupcake liners.
  3. Bake for 20-25 minutes or until toothpick comes out clean. Remove from oven and cool completely.
  4. In a medium bowl, combine remaining ingredients. Refrigerate for 30 minutes. Spread frosting on cupcakes and garnish with ground cinnamon.
Recipe Notes

Pumpkin Cheesecake Trifle

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Pumpkin Cheesecake Trifle is a showstopper of a dessert! Whip this no-bake recipe up this fall when you’re having friends or family over for safe celebrations!


Pumpkin Cheesecake Trifle
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Servings
16 1/2 cup servings
Servings
16 1/2 cup servings
Pumpkin Cheesecake Trifle
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Servings
16 1/2 cup servings
Servings
16 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
Units:
Instructions
  1. Wash hands and clean the preparation area. Rinse lids of cans before opening.
  2. Prepare the pudding according to package directions, chill to set while preparing other ingredients.
  3. Combine the pumpkin puree and spices – cinnamon, cardamom, cloves, and ginger.
  4. Slice the angel food cake into bite-size pieces.
  5. In a large glass trifle dish, (or for a dish that is taller and slimmer than it is wide) layer the ingredients as follows: pudding, pumpkin mixture, pecans, angel food cake, pudding, pumpkin mixture, pecans, chocolate, angel food cake, pudding, pumpkin mixture, pecans chocolate.
  6. Chill for at least 20 to 30 minutes and serve. Trifle can be kept for 2-3 days in the refrigerator, but its best eaten the day it’s made.
Recipe Notes

Pumpkin Cheesecake Trifle contains total added sugars of 4.5 grams or 9% DV per serving.

 

Maple Glazed Roasted Veggies

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With the holidays coming up, try adding a fun, nutritious side dish! With a little sweetness and a touch of earthiness, this fall medley will be a great change-up for your dinner spread.


Maple Glazed Roasted Veggies
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Servings
8 1 cup servings
Servings
8 1 cup servings
Maple Glazed Roasted Veggies
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Servings
8 1 cup servings
Servings
8 1 cup servings
Ingredients
Veggies
Toppings
Servings: 1 cup servings
Units:
Instructions
  1. Wash your hands and clean your countertops. Rinse produce under cool running water before slicing. Preheat your oven to 400*F.
  2. First, spread walnuts on a baking sheet. Place in oven to toast for 2 minutes. Check regularly to prevent burning. Set walnuts aside to later add toasted walnuts to vegetables.
  3. For the veggies, combine halved brussels sprouts and cubed butternut squash with olive oil, maple syrup, salt, cinnamon, and nutmeg in a large mixing bowl. Mix ingredients to evenly coat vegetables.
  4. Spread vegetables on a foil-lined baking sheet. Tip: By placing the brussels sprouts cut side down, they will reach the desired caramelization.
  5. Bake for 20-25 minutes. Stir once after 10 minutes of roasting.
  6. Assemble the ingredients. Toss walnuts, cranberries, and pumpkin seeds with vegetables. Serve immediately.
Recipe Notes