Monday, October 29, 2012

Roasted Pumpkin Seeds

I LOVE Halloween! I love the chill in the air, pumpkins, spooky decorations and the idea of Fall (I say that because we don't really have Fall here in California!) I also everything pumpkin, including the seeds. My 5 year old came home from Kindergarten last week to tell me that she tried pumpkin seeds at school and that she loves them. It was the perfect excuse to pull out a recipe my sister gave me over 10 years ago. If you carve some pumpkins this Halloween, give these yummy seeds a try. Recipe from Andrea Fredrick...
HaPpY HalLoWeEn!!!

2 cups fresh, raw pumpkin seeds
1 teaspoon Worcestershire sauce
2 Tablespoons butter, melted
1 teaspoon salt

Line a cookie sheet with tin foil and set aside. Preheat oven to 225 degrees F. Clean seeds of all pumpkin pulp. (I put mine in a large colander and rinse until all the pulp is gone) Boil  seeds in salty water (water + 1 teaspoon salt) for 10 minutes, then drain. In a bowl, mix melted butter, 1 teaspoon salt and Worcestershire. Spread seeds on prepared cookie sheet and bake for 2 hours, or until slightly browned, stirring occasionally during baking. Cool completely. Store seeds in an airtight container. 

Thursday, October 4, 2012

No-Bake Peanut Butter Cookies

These are my husband's absolutely favorite cookie and he calls them "Peanut Butter Things." His Mom made them for him when he was little and making them for him now wins me major brownie points! The recipe makes a lot and I just place them in the refrigerator and pull them out for kids' lunches or a snack. Recipe from my cute Mother-in-law:)

3 cups white sugar
3/4 cup butter
3/4 cup milk
1/2 teaspoon vanilla
1 1/2 cups peanut butter
4 1/2 cups quick-cooking oats

Line 2 cookie sheets with waxed paper and set aside. Combine sugar, butter and milk in a saucepan and bring to a rapid boil over medium heat. Boil, stirring constantly for 1 minute. Remove from heat and stir in the vanilla and peanut butter. Mix in the oats, stirring until the mixture begins to cool. (Transfer to a large bowl first if it doesn't fit into the saucepan.) Drop batter with a cookie scoop onto prepared cookie sheets. Let cool or refrigerate until set. Store in refrigerator until serving. Makes about 4 dozen cookies.

Crockpot Salsa Chicken

It's been HOT here lately and I'm looking forward to cooler Fall weather to show up. I dread turing on my oven lately, so my crockpot has been busy! This recipe is so easy and only has 5 ingredients. 

4-5 boneless, skinless chicken breasts
1 (16 ounce) jar salsa
Juice from 1 lime (about 2 Tablespoons lime juice)
4 Tablespoons taco seasoning
1/2 cup cilantro, chopped

Add all ingredients to a slow cooker and cook for 4 hours on high or 6-7 hours on low. Serve over quinoa, rice, noodles or potatoes. Optional toppings: additional cilantro, sour cream, cheese, crushed Fritos or tortilla chips. Could also roll up in a tortilla. Serves 5-6.

Apple Puff Pancakes

German pancakes were always an anticipated breakfast treat when we were growing up. This is a new spin on the original, with the addition of apples, brown sugar, vanilla and cinnamon. I make this occasionally for dinner or for a weekend breakfast. These taste and smell amazing right out of the oven!

3 Tablespoons butter
2 apples, peeled & thinly sliced
3 Tablespoons brown sugar
2 cups milk
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup sugar
4 eggs
1/4 teaspoon salt
1/4 teaspoon cinnamon

Preheat oven to 425 degrees F. Mix the milk, vanilla, flour, sugar, eggs, salt & cinnamon in a blender until smooth and set aside. Place butter in a 9 x 13" pan and bake for 3-5 minutes, or until butter melts. Remove pan from oven and arrange apple slices in the bottom of the pan. Sprinkle brown sugar on the apples and pour batter over the top. Bake for 20 minutes in the preheated oven, or until puffed and lightly browned. Top with syrup, if desired.

Serves 6. 

Related Posts Plugin for WordPress, Blogger...