FESTIVE PUMPKIN DIP
This spicy dip is super easy to make and no one will even guess it contains pumpkin! You can serve it in a hollowed out bread round or miniature pumpkin. Serve with fresh vegetables, crackers or corn chips.
Provided by FLKeysJen
Categories Vegetable
Time 5m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Beat together the first four ingredients.
- Stir in the bell pepper and olives.
- Chill until serving!
PUMPKIN/PEANUT BUTTER DIP
A thick tasty dip for fruit that kids and adults will enjoy. Maybe even the kids more! Taken from the Univerity of Illinois website.
Provided by jonesies
Categories Kid Friendly
Time 5m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Combine all of the ingredients above.
- Cut apples, bananas and other fruit into bite-sized pieces to serve with the dip. Serve as a snack or with a meal.
Nutrition Facts : Calories 182.8, Fat 9.8, SaturatedFat 2, Sodium 139.6, Carbohydrate 21.4, Fiber 1.7, Sugar 18.3, Protein 5.1
PEANUT BUTTER PUMPKIN DIP WITH CINNAMON CHIPS
Couldn't be easier! Peanut butter and pumpkin go great together. Simple and quick to put together. This is not a super sweet dip but pairs well with the sugared chips. You could always add more honey if you want it sweeter. This would also be great served with graham crackers or apples. Cook time is per each pan of chips. Entered for RSC #13.
Provided by IHeartDogs
Categories Dessert
Time 24m
Yield 1 1/4 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- For the dip, put peanut butter, pumpkin, honey and 1/4 teaspoon cinnamon in a small food processor.
- Process until well blended. (It will have a slightly whipped texture). If you don't have a food processor use an electric hand mixer, or mix by hand, but a processor will likely give the best result.
- Split pita breads in half so you have two rounds from each pita. The easiest way I found to do this was to cut the pita in half then pull the halves apart. Use a pizza cutter to cut into triangles (they don't have to be perfect -- just rip them into pieces if you want).
- Make cinnamon-sugar by combining 1/2 teaspoon cinnamon and granulated sugar in a small bowl.
- Lay pita triangles on cookie sheet in one layer, rough side up, spray lightly with cooking spray, and sprinkle with cinnamon-sugar mixture.
- Bake for 7-9 minutes, until chips are browned and crisp. Watch carefully, as they can burn in just one minute too long. In my oven, 9 minutes was perfect.
- Remove from oven, let cool, repeat with remaining chips and serve with dip.
- If not serving right away, refrigerate dip and store chips in a well sealed container or storage bag.
- If you have cinnamon-sugar left, make cinnamon toast or add it to your coffee!
SPICED PUMPKIN & PECAN SCONES WITH CINNAMON CHIPS
Delicous and different scones with pumpkin, pecans, and cinnamon chips; this recipe was inspired by chef #242729's recipe #397407, which I added oatmeal, spelt flour, maple syrup or maple extract, pecans, and cinnamon chips to, and also added a spiced sugar sprinkle on top. recipe #397407 has a wonderful recipe in it for honey butter; I highly recommend it if you like butter on your scones! You can use canned, frozen, or fresh pumpkin puree in these scones.
Provided by Katzen
Categories Scones
Time 35m
Yield 6 Scones, 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 F / 200 C / Gas 6. Lightly grease a baking tray or line with parchment paper.
- Cream together butter and sugar, then beat in egg, pumpkin puree, maple syrup or extract (if using), and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour and oatmeal until a dough forms, add nuts and chips, then knead a few times on a well floured surface until the dough holds together. Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk and sprinkle with spiced sugar (mixture of sugar and spice).
- Bake in the preheated oven until golden brown on top and bottom, 15 to 20 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving (with the honey butter from referenced recipe if preferred.).
Nutrition Facts : Calories 236.4, Fat 16.1, SaturatedFat 6.1, Cholesterol 53.5, Sodium 308.3, Carbohydrate 21.8, Fiber 1.7, Sugar 13.9, Protein 3.6
PUMPKIN GINGER SCONES WITH CINNAMON CHIPS
This is a delicious flavorful scone that is good at any time of year, not just in the fall and winter. Enjoy for breakfast, with tea or coffee or even for dessert. Makes a good gift, too. Just made them again for a friends birthday (1/09) and mmmmm forgot how I love them so much.
Provided by Cherylleem
Categories Scones
Time 30m
Yield 16 scones, 16 serving(s)
Number Of Ingredients 14
Steps:
- Combine 1/2 c sugar, flour, baking powder, cinnamon, baking soda and salt in a large bowl.
- Cut 5 Tbsp butter into dry ingredients until crumbly.
- In separate bowl combine the egg, pumpkin, sour cream and ginger.
- Add wet ingredients to dry ingredients and mix well.
- Mix in cinnamon chips.
- Turn out on lightly floured surface and knead 10x. I add extra flour here as the dough is usually a bit moist.
- Divide dough in half and form each half into a 1/2 inch thick circle.
- Cut each circle into 8 wedges.
- Brush wedges with melted butter and sprinkle with sugar.
- Bake on ungreased cookie sheet in preheated 425 degree oven for 10 minutes or until lightly golden on edges.
Nutrition Facts : Calories 146.4, Fat 6.2, SaturatedFat 3.7, Cholesterol 26.9, Sodium 227.9, Carbohydrate 20.8, Fiber 0.7, Sugar 8.2, Protein 2.2
PEANUT BUTTER PUMPKINS
Enjoy Halloween-style dessert anytime with these pumpkin shaped candies made using peanut butter chips, pretzel twists and vanilla frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 36
Number Of Ingredients 4
Steps:
- Line cookie sheet with waxed paper. In 2-quart saucepan, melt peanut butter chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in frosting and icing color until well blended. Refrigerate until cool enough to handle, about 1 hour.
- Shape mixture into 1 1/4-inch balls; flatten slightly. Use edge of rubber spatula to make grooves in each ball to resemble pumpkin. Press 1 pretzel piece into top of each for stem; place on cookie sheet. Refrigerate at least 1 hour before serving. Store in covered container in refrigerator.
Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Candy, Sodium 15 mg, Sugar 14 g, TransFat 0 g
DOG BISCUITS: PEANUT BUTTER AND PUMPKIN
I always have these ingredients in the pantry. You can use either all purpose flour or whole wheat, quick cook or old fashioned oats, and chunky or smooth peanut butter. When these are in the oven, the house smells so good that my husband would even try them I think. I love to whip these up for the girls (dogs). It's only fair they get special treats now and again :) I also make these around Christmas and give them to my friends with dogs! Great gift for pet owners!!!
Provided by CookingBlues
Categories Healthy
Time 35m
Yield 10 big dog bone cookies, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine dry ingredients in a bowl (flour, oats, salt, and cinnamon) and mix.
- In a stand mixer bowl, combine the eggs, pumpkin, and peanut butter. Combine the 2 together and start to work the dough. If you don't have a mixer, then just do it by hand.
- The dough should be dry and stiff. You might need to add just a bit of water.
- Roll the dough about 1/2-inch-thick and cut with cookie cutters or a knife.
- Bake on a parchment or silpat lined cookie sheet for about 30-40 minutes, or until hard. The baking time depends on if you are making big treats, or little ones so adjust the times. Little treats I would check at around 15 minutes or so.
- Store in an airtight container.
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