logo
Food Advertising by

Tag: Fall

Pumpkin Pie Cream Cheese Dip

img_2933 (1)

 Guest Post from Jazzy Sweet Life

This Pumpkin Pie Cream Cheese Dip was delicious especially with the homemade cinnamon and sugar corn tortilla chips I have recently posted but if you don’t feel like making chips, then you could dip sliced apples or use it as a filling inside of a crepe. This is a make again recipe for sure and if you want the recipe for the Homemade Cinnamon and Sugar Corn Tortilla Chips here’s a link to the recipe.

Ingredients:

8 oz. Cream Cheese


1/2 c Powdered Sugar

1 c Pumpkin Puree

1/2 c Plain Greek Yogurt

1 1/2 tsp Ground Cinnamon

1 tsp Nutmeg

 

Direction:

  1. In a bowl mixing the cream cheese and the powdered sugar until well combined.Beat the pumpkin, yogurt, cinnamon and nutmeg into the cream cheese mixture. Serve baked cinnamon and sugar corn tortilla chips and enjoy this sweet treat.
Pumpkin Pie Cream Cheese Dip
Author: 
Recipe type: Dip
 
This Pumpkin Pie Cream Cheese Dip was delicious especially with the homemade cinnamon and sugar corn tortilla chips I have recently posted but if you don’t feel like making chips, then you could dip sliced apples or put it as a filling inside of a crepe. This is a make again recipe for sure and if you want the recipe for the Homemade Cinnamon and Sugar Corn Tortilla Chips here’s a link to the recipe.
Ingredients
  • 8 oz. Cream Cheese
  • ½ c Powdered Sugar
  • 1 c Pumpkin Puree
  • ½ c Plain Greek Yogurt
  • 1½ tsp Ground Cinnamon
  • 1 tsp Nutmeg

Sriracha Pumpkin Quinoa Sliders

Last Friday my kids school had a Trunk n Treat festival, and I could not get dinner ready fast enough for them to get out of here and play with their classmates. Fridays are the days I will raid the fridge and see what can be “repurposed”. These sliders were born from this clean out.

I featured Sriracha Pumpkin Hummus for the Pumpkins and Pinterest series. True to form, I made a double batch and froze one. I pulled it out a couple days ago and had a bit left in the fridge. I grabbed the hummus; some leftover quinoa, eggs and coconut flour; out of that the quinoa pumpkin sliders were born.

Sriracha Pumpkin Sliders


2 cups quinoa (prepared according to package directions)
1 cup sriracha pumpkin hummus
4 eggs
1/2 cup coconut flour
Salt and pepper to taste.

Heat griddle on medium heat
Combine first three ingredients and mix well
Slowly add in coconut flour and mix till smooth.
Let mixture sit for five minutes to thicken a bit.

Using a 1/4 cup cookie scoop out mixture and place on griddle.
Use a damp spatula to flatten slider
Cook on medium for 3 minutes each side

We initially ate the sliders plain and dipped them in the Chick Fil A Polynesian sauce. Yeah, we will just put that in the 20 percent category.
We had the sliders again and served them with a cranberry spinach salad dressed with an apple cider vinegar and honey vinaigrette.

 

12142021_922809927805553_47325294_n

Pumpkin Quinoa Slider
Author: 
Recipe type: Dinner
Serves: 24
 
This quick and easy protein and fiber packed slider will satisfy the whole family.
Ingredients
  • 2 cups quinoa (prepared according to package directions
  • 1 cup sriracha pumpkin hummus
  • 4 eggs
  • ½ cup coconut flour
  • Salt and pepper to taste.
Instructions
  1. Heat griddle on medium heat
  2. Combine first three ingredients and mix well
  3. Slowly add in coconut flour and mix till smooth.
  4. Let mixture sit for five minutes to thicken a bit.
  5. Using a ¼ cup cookie scoop out mixture and place on griddle.
  6. Use a damp spatula to flatten slider
  7. Cook on medium for 3 minutes each side

Easy Pumpkin Nut Butter Waffles

Todays feature recipe for the Pumpkin and Pinterest series is Gluten-Free Pumpkin Waffles from Cats to Cooking. Swing over and show her some love for an excellent, pinnable recipe.

I was so excited to see this pin because I am a bit of a waffle snob. I love waffles, but they need to be cooked just right. Crispy on the outside and nice and moist in the middle.

This recipe had a short ingredient list and was gluten-free so I was excited to try them.


I am always looking for ways to switch thing up for school lunches and when I was preparing to make these beauties I decided to try it a little different.

Instead of using almond flour I used almond butter.

I took out the cashew milk.

I made the waffles with my daughters babycakes mini waffle maker. The batter is pretty thick so I used my little piping tool to pipe these into the little griddles. A spoon and spatula would have worked well also. Just spoon in and smooth. 

  
    
They turned out perfect for little hands. They actually turned out perfect for my big hands too.

   
 I let the boys sample them with a side of pumpkin yogurt.

The house smelled like there were thousands of nut butter fairies playing in the air around me.

  
I decide to make a big batch of these after the initial batch. Partially because the boys ate half of the first go around and partially because I loved the idea of packing these in the kids lunches for the week.

  
This recipe made about 52 mini waffles.

1 cup pumpkin purée

2 cups almond butter

5 eggs

1 tsp cinnamon

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp baking soda

Coconut oil for greasing waffle iron

Instructions

Plug in and preheat waffle iron on low setting.

Put all ingredients in blender.

Blend until smooth.

Spray or brush oil onto waffle iron 

Pipe or spoon mixture onto waffle iron and smooth. 

Close the waffle iron and let cook about 5 minutes. If the waffle iron is still steaming, let cook a bit longer.

Open waffle iron, remove waffles with rubber spatula. 

Have you been following the Pumpkin and Pinterest series?  What are your favorites so far?

Super Kale Salad with Acorn Squash, Quinoa and Pomegranates

Super Kale Salad with Acorn Squash, Quinoa and Pomegranates

 

 

Ingredients:

5 cups kale

1 cup quinoa cooked

1 purple onion diced

2 cups acorn squash baked and cubed.

3 Tbsp cashew chopped

2 Tbsp lemon juice

1/4 tsp garlic powder

1/4 tsp pepper

1/4 tsp basil

1/4 tsp thyme

1/4 tsp salt

2 Tbsp olive oil

2 Tbsp balsamic vinegar

1 cup pomegranate seed

 


 

Place first 5 ingredients in bowl and toss lightly to mix.

In a small bowl mix next  8 ingredients and wish together. Pour over salad mixture and toss lightly.

Sprinkle with Chia seeds.

Place salad in bowls and top with pomegranates

Enjoy.

 

 

logo
Food Advertising by