Rate & Review
This delicious snack takes only minutes to prepare. Try this pumpkin hummus coupled with warm pita bread or crisp vegetables and you're sure to fall in love with this creamy dip, perfect for both snacking and entertaining.
Ingredients:
1 can (15.5 oz.) chickpeas or garbanzo beans, rinsed and drained
3/4 cup LIBBY'S® 100% Pure Pumpkin
3 tablespoons lemon juice
1 tablespoon water
1 clove garlic, finely chopped
1/2 teaspoon salt or more to taste
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
Directions:
PLACE chickpeas, pumpkin, lemon juice, water, garlic, salt and pepper into food processor; cover. Blend for 1 minute or until smooth. Additional water, a teaspoon at a time, can be added if a smoother consistency is desired. Stir in parsley. Serve immediately or refrigerate in tightly covered container for up to 4 days. Makes about 2 cups.
SERVE along with pita triangles or raw vegetables.
Review This Recipe
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Perfect for Picky Little Eaters
Nancy Schneider from
Saint Charles, MO
I have two preschoolers who can be very picky about food. However, they like to dip their vegetables and chips. I wasn't sure if they would eat this because of it's color. However, my 4 year old loved it and even got my 3 year old to try some. I can feel good about this healthy option for my little dippers!
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Like It
carla perry from
Astoria, OR
Good, Easy & Nutritious - just the way I like it....
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Better than it sounds
Jeff Meserve from
Wesley Chapel, FL
I served this to some guests and recieved rave reviews
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Better than I thought!
Dennis Johnson from
Yuma, AZ
Did not sound too appealing but was actually very good!
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pumpkin Yuck
Lisa Kroft from
Marion, IN
not very good
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YUMMY and simple!!!
Brad Bergeron from
Nashua, NH
This is so easy to make and such a nice variation of hummus...In fact it will be the way i make it from now on its that good!
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Just yummy!
Felicia Shapiro from
New York, NY
Not hard to make and really delicious.
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Snackin Pupkin Hummus
JOLENE BEECH from
Arnold, MO
I have started a diet and I am looking for light recipe and this will fix the bill.
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Pumpkin Humus
Anna Flinton from
Oakdale, CA
At first I didn't think this recipe was very appealing however it turned out to be quite good. And easy too!
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yumm
tejal ajmera from
CANTON, MI
it is very good.
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Snackin' Pumpkin Hummus
Virginia Braddy from
Hobgood, NC
I love pumpkin so I was sure I would love this recipe. For some reason it just did not taste good to me. My family liked it a little better than I did but I don't think I'll make it again.
Nutrition Facts
Serving Size:
16
servings, 2 tablespoons each
Servings Per Recipe:
0
- Calories: 20
- Calories from Fat: 0
- Total Fat: 0g (0% of DV)
- Saturated Fat: 0g (0% of DV)
- Cholesterol: 0mg (0% of DV)
- Sodium: 125mg (5% of DV)
- Carbohydrates: 4g (1% of DV)
- Dietary Fiber: 1g (4% of DV)
- Sugars: 1g
- Protein: 1g
- Vitamin A: 30% of DV
- Vitamin C: 4% of DV
- Calcium: 0% of DV
- Iron: 2% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
Rate & Review
This Marinated Leg of Lamb recipe is simple to make and has delicious Mediterranean flavors perfect for that special feast.
Ingredients:
3 teaspoons MAGGI Granulated Chicken Flavor Bouillon
1/4 cup hot water
1/3 cup vinegar
1/3 cup lemon juice
1/4 cup olive oil
2 tablespoons grated lemon peel
2 cloves garlic, finely chopped
1 teaspoon dried basil
1 teaspoon dried thyme
1 (4 to 5 pounds) leg of lamb
Directions:
MIX bouillon and water in medium bowl until dissolved. Add vinegar, lemon juice, oil, lemon peel, garlic, basil and thyme; stir until well combined.
PLACE lamb in large plastic bag; pour marinade over lamb. Refrigerate for 12 to 24 hours. Turn lamb over halfway through.
PREHEAT oven to 350° F. Grease roasting pan.
PLACE lamb in prepared pan; reserve marinade.
BAKE, marinating every 30 minutes with reserved marinade, for 2 hours or until golden brown. Discard any remaining marinade.
SERVE with roasted vegetables and potatoes, if desired.
Estimated Times:
Prep Time:
10
Cooking Time:
120
Cooling Time:
720
Servings:0
In this recipe:
Nutrition Facts
Serving Size:
6
to 8 servings
Servings Per Recipe:
0
- Calories: 460
- Calories from Fat: 180
- Total Fat: 21g (32% of DV)
- Saturated Fat: 7g (35% of DV)
- Cholesterol: 195mg (65% of DV)
- Sodium: 490mg (20% of DV)
- Carbohydrates: 2g (1% of DV)
- Dietary Fiber: 0g (0% of DV)
- Sugars: 1g
- Protein: 62g
- Vitamin A: 0% of DV
- Vitamin C: 8% of DV
- Calcium: 4% of DV
- Iron: 30% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
Rate & Review
This is a delicious change from your ordinary everyday rice for a wonderfully simple risotto dish. With a touch of lemon and the taste of fresh peas, this Simple Risotto with Peas and Parmesan side dish will make everyone ask for seconds.
Ingredients:
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 cup uncooked arborio rice
2 cups chicken broth or stock
1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
1/2 cup frozen peas, thawed
1/4 to 1/2 teaspoon lemon zest (optional)
Salt and ground black pepper to taste
1/4 cup (about 1 oz.) finely shredded Parmesan cheese
Directions:
HEAT oil in medium, nonstick saucepan over medium-high heat. Add onion; cook, stirring occasionally, for about 3 minutes or until onion is tender. Stir in garlic and cook until aroma is released (do not brown). Stir in rice; cook, stirring frequently, for 1 minute.
STIR in broth and evaporated milk. Reduce heat to medium. Cook, stirring frequently, for 20 to 25 minutes or until rice is tender but firm to the bite (mixture will be creamy and more stirring will be needed as it becomes thicker). Remove from heat; stir in peas and lemon zest, if desired. Season with salt and pepper to taste. Serve immediately with Parmesan cheese.
Review This Recipe
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This. Is great and so easy!
Dixie Burns from
D.M. Iowa
Wonderful
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Surprisingly good!
Toby H. from
Washington, D.C.
Just whipped this up - and I used 1/2 cup of fat free milk instead of the 1 cup of evaporated. Really easy and tastes great!
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Easy aand elegant!
HEIDI CARLSON-REID from
Abmps, OR
This recipe is so easy to make and does not take very long at all. To rave reviews, I served it to dinner guests recently who thought that I had spent hours on it!
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Delicious!
ann ferraro from
Watertown, MA
Just made this dish and my family loved it! It is SO easy and yummy! Only used a pinch of lemon though. Can't wait to share it with company.
Nutrition Facts
Serving Size:
9
servings (1/2 cup each)
Servings Per Recipe:
0
- Calories: 140
- Calories from Fat: 30
- Total Fat: 3.5g (5% of DV)
- Saturated Fat: 1.5g (8% of DV)
- Cholesterol: 10mg (3% of DV)
- Sodium: 290mg (12% of DV)
- Carbohydrates: 20g (7% of DV)
- Dietary Fiber: 2g (8% of DV)
- Sugars: 3g
- Protein: 5g
- Vitamin A: 2% of DV
- Vitamin C: 2% of DV
- Calcium: 10% of DV
- Iron: 0% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
Rate & Review
If you love the taste of chocolate and orange together, then you will love these Orange & Feta Fudgy Brownies!! Add more orange liqueur and orange zest to this for extra flavor. The feta cheese makes for a delicious, savory, fudgy brownie.
Ingredients:
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels, broken into small pieces
1 cup granulated sugar
1/3 cup butter, cut into pieces
1 tablespoon water
2 large eggs
1 to 2 tablespoons orange liqueur (such as Cointreau or Grand Marnier)
3/4 cup all-purpose flour
1/4 teaspoon salt
1/3 cup crumbled, traditional feta cheese
1 to 2 teaspoons orange zest
Directions:
PREHEAT oven to 325º F. Grease 8-inch-square baking pan.
HEAT chocolate, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are just melted. Remove from heat. Stir in eggs, one at a time, until mixed in. Stir in liqueur. Add flour and salt; stir well. Stir in cheese and orange zest. Pour into prepared baking pan.
BAKE for 35 to 40 minutes until wooden pick inserted in center comes out still slightly sticky. Cool in pan on wire rack. Cut into bars.
Estimated Times:
Prep Time:
10
Cooking Time:
40
Cooling Time:
30
Servings:0
This recipe is:
In this recipe:
Review This Recipe
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A Surprise!
Patricia Lewis from
FULLERTON, CA
When I told my husband I was going to make these for dessert on Valentine's Day he was very skeptical! He was not at all sure about FETA in a Brownie!!!!
However he loved them as did everyone else. The combination of the orange and feta really works well. I will make them again soon.
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wonderfull news
rema mulyes from
FOUNTAIN VALLEY, CA
this my first time to know that you can use fata cheez with your browni
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Different, but good
Michelle Conner from
ALCOA, TN
I tried this recipe and found that although it was very different, the taste was pretty much the same as other fudge recipes. It didn't really stand out to me, but it was good because it was still fudge and it was still chocolate.
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GOOD, but CHOCO CHIP COOKIES are STill the best
Kellen Edmondson from
Wallingford, PA
yup, this one was hard. it was still good though. I like my chocolate chip cookies better
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Feta? Who Knew?
Priscilla-Jane Raykoske from
WALLINGFORD, VT
When I first saw this receipt, I was intrigued! My family are "brownie monsters" and will eat them in any form. This receipt is unique in that it contains Feta Cheese. The end result is moist, ymmy good, and very fragrant (the orange). Easy to make and now one of our favorites!
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awesome
kevin fields from
liberty, NY
i tried something like this my friend made he messed up the recipe so bad
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Orange and Feta Fudgy Brownies
alilison chahase from
WAYNE, NJ
I love chocolate and orange but I was unsure about the feta. THEY WERE EXCELLENT!!! I made them for Thanksigivng as a change and everyone loved them!
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Fantastic Brownies
Nancy Johnson from
MASON, MI
I made the Orange & Feta Fudgy Brownies for a party. Wow, the flavors were somewhat complex and blended together beautifully. My husband wants them again SOON, since I brought the entire batch to the party. I recommend that they be cut in very small squares, since they are so rich. They are mouth-watering dark chocolate brownies.
Nutrition Facts
Serving Size:
16
brownies
Servings Per Recipe:
0
- Calories: 190
- Calories from Fat: 90
- Total Fat: 10g (15% of DV)
- Saturated Fat: 6g (30% of DV)
- Cholesterol: 40mg (13% of DV)
- Sodium: 105mg (4% of DV)
- Carbohydrates: 25g (8% of DV)
- Dietary Fiber: 1g (5% of DV)
- Sugars: 19g
- Protein: 2g
- Vitamin A: 4% of DV
- Vitamin C: 2% of DV
- Calcium: 2% of DV
- Iron: 2% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is: