Have a fun and safe Halloween !!!
I love carving my pumpkins every year and making different faces to scare the little trick or treaters. Every year when I finish carving the pumpkin I roast the seeds and that has become a favorite yearly snack my family looks forward to.
Roasted Pumpkin Seeds
After carving pumpkin, collect all the seeds in a colander. Wash the seeds under water to get all the pumpkins guts off.
Place the seeds in a medium size bowl, set aside
Pre heat oven to 350 degrees
Add 1-2 tablespoons canola or vegetable oil to the pumpkin seeds, start with 1 tablespoon, you just want to coat all the seeds.
Now once all seeds are coated, place them in one layer on a foil lined greased baking sheet. Sprinkle with salt
Place in oven, cook for ten minutes, after ten minutes, mix the seeds around on the pan, add back for 5 more minutes, check to see if they are done, if they start to get golden brown they are done, You may need 5 more minutes, I did, Just check every few minutes to make sure they don’t burn.
When golden brown & crunchy, remove from oven, let sit to cool a bit, enjoy!!
UPDATE: I found some pumpkin seed eating info on a site that I feel is helpful for this recipe:
Know that many people prefer to eat pumpkin seeds whole, along with the shell. If you toast or roast your pumpkin seeds to perfection, the outer shells don’t really need to be removed in order to enjoy the seed inside, although some people like doing this. Pry the pumpkin shell open and get at just the seed.
I was Pinning for pumpkin recipes when I came across this very easy cake. I had all ingredients on hand and gave it a try. It is delicious and so easy. Goes great with a cold glass of apple cider. This could be a new addition to your holiday table. I can’t take credit for this recipe, just the photo, for the full recipe please visit Noble Pig.
“I could hardly put it down.”
Author: Louisa Masters
This is the perfect time for baking. When I think of baking I always think of peanut butter cookies. They are a great after school snack for the kiddos and taste great with a cold glass of milk. A lot of people ask me my secret to perfect looking cookies, both shape and color. Here is my secret, you need 2 very important tools, a ice cream scoop and non-stick baking pad or sil pad. The baking pad helps makes the bottom of the cookie a perfect color and helps prevent burning. The scoop makes uniform cookies.
Peanut Butter Cookies
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup butter, softened
1/2 cup peanut butter
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Heat oven to 375°. In large bowl, ( I use my Kitchen Aid mixer) combine sugars, butter, peanut butter, vanilla and egg, beat well. Add flour, baking powder and baking soda, mix well. (if you are mixing by hand, add flour a bit at a time to make it easier to combine)
Roll cookie dough into approx. 1 inch balls, or use a scoop to make them uniform, place on ungreased cookie sheet, (I put 12 cookie per sheet) gently with the palm of your hand press the ball of dough down just a bit.
Bake cookies at 375 degrees for 8-10 minutes.
Remove cookies from sheet and transfer to a cooling rack.
TIPS: place a chocolate in the middle for peanut butter blossom cookies, use a heart chocolate for valentine’s day.
I love Caramels & Chocolate so this recipe was great for my taste buds. Its a pretty easy recipe. Enjoy!!
¼ CUP BUTTER
½ CUP GRANULATED SUGAR
½ CUP BROWN SUGAR
½ CUP LIGHT KARO SYRUP
½ CUP SWEETENED CONDENSED MILK
First, prep an 8×8 pan, by spraying with cooking spray, I use a glass pan.
Combine all ingredients in a microwave safe bowl, use a larger bowl the mixture bubbles up at the end.
Cook in microwave 6 minutes, stopping every 2 minutes to stir.
Stir at 6 minutes to combine, then pour into a greased 8X8 pan.
Cut and wrap in wax paper
Store in an air tight container.
TIP, AFTER COOLED, I DIPPED IN MELTED CHOCOLATE LET COOL AND SERVED ON PAPER LINERS.
TO MELT CHOCOLATE, PLACE A 12 OUNCE BAG OF CHOCOLATE CHIPS AND ½ TABLESPOON VEGETABLE SHORTNING IN A MICROWAVE SAFE BOWL. PLACE IN MICROWAVE 30 SECONDS AT A TIME MIX AND REPEAT UNTIL MELTED, PLACE COOLED CARAMEL IN MELTED CHOCOLATE AND SHAKE OFF EXCESS. Place on wax paper until chocolate hardens.