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

Apple Pizzas

This recipe came from one of the veteran teachers at our preschool.  This makes the perfect after-school snack.  It's even one a junior chef could do almost entirely on their own.

1 can Pillsbury biscuits, 10 count

1-½ Tbsp. butter, melted

1 cup applesauce

3 Tbsp. brown sugar

Sprinkle of cinnamon

1. Preheat oven to 400º.

2. Spread biscuits out onto a baking sheet or stone.

3. Brush each with melted butter.

4. Spread a spoonful of applesauce on top.

5. Mix together brown sugar and cinnamon, sprinkle on top.

6. Bake about 10 minutes or until golden brown.

Caramel Corn

This is one of my mother's classic recipes.  It was always a hit when I made it for the staff at Crate&Barrel, it was a hit with my coworkers at school today, and it went over well at Bunco last night.  Hands down, the best caramel corn I've ever sunk my teeth into!

6 quarts popped popcorn

2 cup brown sugar

1 cup butter

½ cup light Karo Syrup

1 tsp. salt

1 tsp. baking soda

1. Pop popcorn. I fill my roasting pan with the fresh air-popped stuff.

2. Combine brown sugar, syrup, butter & salt in large sauce pan. Bring to boil & let boil for 5 minutes. Take off heat & add soda.

3. Pour over popcorn & mix well.

4. Place on 2 cookie sheets and bake for 1 hour @ 200º. Stir every 15 minutes.

5. Once finished, remove from sheets & place in containers, the sooner the better.

Lauren's Happy Trail Mix

Lauren's inspiration for this recipe came from preschool. Another class had made it for all of the students to enjoy at snack time. Lauren raved about it on our way home and decided it was a must-have for this afternoon.

She did ALL of the work. She listed the ingredients she needed, poured them in and stirred. It's a healthy, tasty treat, and we've got a bowl full just waiting for her big sister when she gets off the bus!

A little bit of Gold Fish crackers
So many oyster crackers
100 chocolate chips
100 raisins
100 Cheerios

Make circles with the spoon in the bowl.

Hard Boiled Eggs

Hard boiled eggs are hardly a new concept. But I've learned a few tricks worth passing on, which is why they are getting their very own post. The girls enjoy them, as do Geoff & I, so I've been keeping them stocked in our fridge, enjoying them either for a quick snack or to accompany lunch.

To Hard Boil an Egg:

1. Place cold eggs gently into a medium-size sauce pan and cover with COLD water.

2. Turn burner on high and bring water to a boil.

3. Once the water comes to a rolling boil, turn burner down to medium and cook for 20 minutes.

4. When finished, run under cold water, then rest on a towel to dry.

5. Store in refrigerator until ready to eat.




Tips

-Use older eggs. I'm not talking rotten eggs, I'm talking the eggs that have been in your fridge for awhile but are still viable. They are easier to peel, and it is a great way to prolong the eggs' lives by two whole weeks!

-Add a generous amount of table salt to the boiling water. This makes peeling the eggs easier. (I've also heard adding a dash of vinegar has the same affect, I've just never tried it.)

-To make it easier to distinguish between the hard boiled eggs and the others, add a tea bag to the boiling water to tint the shells brown. (Sorry brown egg aficionados, this is most effective on the white variety. Marking the shells with a pencil or a pen would also do the trick!)

-To make them easier for little people to eat, use an egg slicer to serve them sliced.... my girls always like having the option of enjoying it eggsactly how they like it, be it whole or sliced.

Puppy Chow

Always a hit with kids & grown-ups alike, this messy little treat is sure to put a powdered sugar smile on everyone's face!

9 cups Crispex or Chex cereal
1 cup semisweet chocolate chips
1/2 cup creamy peanut butter
1/4 cup butter (not spread)
1 tsp. vanilla
1 1/2 cups powdered sugar

1. Heat chocolate chips, peanut butter & butter in 1 quart sauce pan on low heat; stir frequently until melted.

2. Remove from heat & stir in vanilla.

3. Pour chocolate mixture over cereal in a large bowl, stirring until evenly coated.

4. Pour powdered sugar over well-coated cereal, then tightly seal bowl with a lid (or place in a large plastic food-storage bag), and carefully shake well until well coated.

5. Spread on waxed paper to cool.

6. Store in an air-tight container or bag.

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!