Spider Cookies

This recipe is yet another by way of my coworker, Jan.  Super easy, and super fun to serve up at Halloween!

1--12. oz bag chocolate or carob chips*

8 oz. Chinese noodles

1. Melt chocolate in microwave according to the directions on the package.

2. Stir in Chinese noodles and coat evenly.

3. Spoon cookies in desired sizes onto waxed paper.

4. Chill to set.

*You can also use a mixture of peanut butter and chocolate chips, or butterscotch chips.

Chocolate-Covered Pumpkin Seeds

Geoff LOVED our great pumpkin seed experiment last year.  Lucky for Geoff, this season's pumpkin carving party with the neighbors yielded a mammoth quantity of seeds.  I knew I was in trouble when Geoff returned from the commissary armed with seasonings for experimenting.

This year we added Parmesan and basil, mesquite, BBQ**, and chocolate-covered with craisins to the list.  Geoff's favorite was BBQ, and he was surprised by how much he enjoyed the chocolate; he could have done without the craisins, but I think they add a tasty twist.

Rinse seeds in a colander.

In a pot large enough to accommodate the pumpkin seeds with room to spare, add water & salt. Bring to a boil, then simmer for ten minutes. This will help to remove the remaining pumpkin.

Spread out in a single layer on towels to dry overnight.

In a bowl cover lightly with olive oil*, the amount will depend on the quantity of seeds. A little goes a long way!

Bake in a single layer on a baking sheet @ 350° for anywhere from 20-45 minutes. The time will depend on the quantity of seeds on the pan and the amount of moisture still in the seeds. Stir often, especially as the roasting process is nearing the end. Your pumpkin seeds are roasted to perfection when they are just turning golden brown, and clink like little plastic chips on the pan as you stir them.

Melt chocolate almond bark according to the directions on the package.  The amount you use will depend on the number of pumpkin seeds you plan to coat; I used 4 oz.  Once chocolate is melted, mix in seeds until well-coated.  Spread onto waxed paper.  Sprinkle craisins randomly over seeds.  Melt a small amount of vanilla almond bark and drizzle over top.  Refrigerate.


*Alternatives to olive oil: melted butter, butter flavored Pam, vegetable or canola oils, or whipped egg whites.

**The mesquite and BBQ were made with seasonings Geoff picked up from the spice section of the supermarket.

To see other ideas, and the original Roasted Pumpkin Seeds Recipe: www.feedingthelovelies.blogspot.com/2009/10/roasted-pumpkin-seeds

Oreo Balls

I used these as they eyeballs in our Halloween treat bags for school this year.

1 pkg. Oreo cookies

1 (8 oz.) pkg. cream cheese, softened

1 (16 oz.) pkg. vanilla almond bark

1. Crush cookies in food processor*.

2. Add cream cheese and process until smooth and doughy.

3. Form into 1" balls.

4. Dip in melted almond bark.

5. Cool on wax paper in fridge until set.

*Since I do not own a food processor, I used my blender to crush the cookies finely, starting with the Crush Ice setting.  Do one row at a time, pouring out the crushed cookies into a large mixing bowl after each row is well ground.  Mix in cream cheese with a hand mixer on low, then increase speed and mix until it is smooth and doughy.

To Make Them Look Like Eyeballs:

1. Place one mini M&M on top of ball after it has been freshly dipped in almond bark, with the 'M' side down.

2. Spray with red food coloring spray.

{Abby and Lauren's Halloween Treat Bags--2010}

Roasted Pumpkin Seeds

It's that time of year.... Pumpkin carving. Yesterday we attended a gathering with our neighbors; in addition to having a great time, we came home with a mound of pumpkin seeds. This morning yielded a marathon of roasting. Four varieties, all appealing to different parts of the palate. All delicious in their own unique way.

Rinse seeds in a colander.

In a pot large enough to accommodate the pumpkin seeds with room to spare, add water & salt. Bring to a boil, then simmer for ten minutes. This will help to remove the remaining pumpkin.

Spread out in a single layer on towels to dry overnight.

In a bowl cover lightly with olive oil*, the amount will depend on the quantity of seeds. A little goes a long way!

Season with Sea Salt, Lowry's Seasoned Salt, Sugar, Cinnamon & Sugar, Parmesan & Garlic**, etc.

Bake in a single layer on a baking sheet @ 350° for anywhere from 20-45 minutes. The time will depend on the quantity of seeds on the pan and the amount of moisture still in the seeds. Stir often, especially as the roasting process is nearing the end. Your pumpkin seeds are roasted to perfection when they are just turning golden brown, and clink like little plastic chips on the pan as you stir them.

*Alternatives to olive oil: melted butter, butter flavored Pam, vegetable or canola oils, or whipped egg whites.

**When making the Parmesan & Garlic variety, mix the seeds with olive oil, roast about half way, then return them to the bowl and mix in the Parmesan & crushed garlic. Garlic is never appealing when burnt, so you want to be sure not to overcook it.

I'd love to hear your comments and tasty ideas for new ways to dress up this seasonally delicious snack. Next time I'm thinking Parmesan & basil!