Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Pumpkin Cheesecake Trifle

by

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
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
16 1/2 cup servings
Servings
16 1/2 cup servings
Pumpkin Cheesecake Trifle
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
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.

 

Peachy Blueberry Sorghum Cobbler

by

An easy and delicious cobbler that you can make 2 different ways.  Try this gluten-free recipe traditionally made in the oven, or quickly using your multifunction cooker.


Peachy Blueberry Sorghum Cobbler
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8
Servings
8
Peachy Blueberry Sorghum Cobbler
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8
Servings
8
Ingredients
Dough
Fruit Filling
Servings:
Units:
Instructions
Multifunction Cooker Instructions (Instant-pot)
  1. Combine sorghum flour, 1 tablespoon of sugar, baking powder, salt, baking soda, and cornstarch in a medium bowl. Knead margarine into dry mixture with fork or hands until mixture is course. Pour in almond milk and combine. Set aside.
  2. Select the SAUTE function on normal heat, on your multifunction cooker. Pour frozen peaches, blueberries, 2 Tbsp. of sugar, cornstarch, cinnamon, vanilla, and freshly squeezed orange juice into the cooker. Cook together for 2 minutes until the fruit is defrosted and juices are released. Select CANCEL on the cooker to prevent burning. Add water and stir together.
  3. Pour batter over fruit mixture, do not stir or spread. Secure the lid.
  4. Select MANUAL or PRESSURE COOK on NORMAL HEAT for 12 minutes.
  5. After cooking is complete, use a NATURAL RELEASE (about 10 minutes) and let cool for a few minutes. Liquid should thicken as it cools. Serve warm.
Oven Instructions (exclude added water)
  1. Preheat oven to 375 degrees F. Melt 2 Tbsp. of margarine in an 8X8 baking dish in the oven. Once melted, set aside.
  2. Combine sorghum flour, 1 tablespoon of sugar, baking powder, salt, baking soda, and cornstarch in a medium bowl. Add almond milk and combine. Set aside.
  3. In a medium bowl, combine frozen peaches, blueberries, 2 Tbsp. of sugar, cornstarch, cinnamon, vanilla, and freshly squeezed orange juice.
  4. Pour batter over melted margarine in pan, then slowly pour fruit filing mixture over batter. Do not stir or spread.
  5. Bake in oven for 40 minutes until fruit is bubbling and crust is brown.
  6. Store any leftover cobbler covered in the refrigerator for 3-4 days. To reheat, bake covered in a 350 degree F oven for 15-20 minutes until warm.
Recipe Notes

Recipes meets Dinner Tonight Recipe criteria with a per-serving Vitamin C content of above 10%

Berry Cherry Tart

by

This summer tart is perfect for dessert, brunch, and even festive enough for the Fourth of July.  Our Berry Cherry Tart is lighter than other cheesecake pastries but equally delicious.


Berry Cherry Tart
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 2x2 servings
Servings
12 2x2 servings
Berry Cherry Tart
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 2x2 servings
Servings
12 2x2 servings
Ingredients
Servings: 2x2 servings
Units:
Instructions
  1. Remove pastry puff from freezer, let thaw for 15-20 minutes. Preheat oven to 400 degrees F.
  2. Prepare a baking sheet with parchment paper and unfold pastry puff on the baking sheet.
  3. Using a sharp knife, score a 1 ½ inch border around the edge of the pastry sheet. Do not cut all the way through. Prick the center of the sheet thoroughly using a fork.
  4. Bake in the oven for 10-12 minutes until golden. The pastry will puff in the oven, remove, and let cool. Carefully press down the center of the puff sheet that is puffed with your fingers.
  5. In a medium bowl, mix together yogurt and 3 Tbsp of the instant pudding mix.
  6. Pour pudding mixture in the center of cooled pastry, spreading evenly.
  7. Top with fresh blueberries and cherries.
  8. Serve immediately, or store in the refrigerator covered for 1 day to minimize soggy crust.
Recipe Notes

Cinnamon Chocolate Cupcakes

by

National Cupcake day is October 18th, and what better way to celebrate than with a deliciously cozy Cinnamon Chocolate Cupcake! Bonus: this recipe is a perfect one to get your kids to help you with, they’ll love getting in the fall spirit too!


Cinnamon Chocolate Cupcakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
24 cupcakes
Servings
24 cupcakes
Cinnamon Chocolate Cupcakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
24 cupcakes
Servings
24 cupcakes
Ingredients
Cupcakes
Frosting
Servings: cupcakes
Units:
Instructions
  1. Preheat oven to 350 degrees F. Line cupcake pans with cupcake liners.
  2. In a large bowl, combine together pumpkin puree, water and cinnamon extract.
  3. Add chocolate pudding to mixture until blended. Add chocolate cake mix and beat for 2 minutes.
  4. Scoop batter into cupcake liners filling half way. Bake in oven for 25-28 minutes.
  5. Cool cupcakes completely on wire rack.
  6. For frosting: soften whipped topping and mix in sugar with cinnamon extract.
  7. Top completely cooled cupcakes with frosting, serve immediately or place in refrigerator until served.
  8. *Can garnish with ground cinnamon
Recipe Notes

Homemade Pumpkin Puree Recipe

Tropical Tapioca Pudding

by

It’s National Tapioca Day, June 28th! Celebrate by making your own tapioca pudding for dessert tonight. Try this tropical twist on tapioca for a sweet summer time treat.

 

My kids absolutely adore this version of tapioca pudding, the sweet mangos on top add just a bit of extra flavor that makes this pudding taste so good!


Tropical Tapioca Pudding
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4
Servings
4
Tropical Tapioca Pudding
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. In a medium saucepan, bring the unsweetened coconut milk and skim milk to a slow boil on medium heat. Stir constantly until milk begins to foam.
  2. Pour in tapioca pearls and sugar, stir constantly in a full boil, about 5-10 minutes.
  3. Remove from heat and stir in coconut extract. Cool for 3-5 minutes in saucepan.
  4. Spoon pudding in 4- four ounce dishes. Top pudding with ¼ cup of diced mango. Add mint leaves for a garnish.
  5. Serve immediately or keep chilled in the refrigerator for up to 2 days.
Recipe Notes