Yes, I know it's early but you might want some time to plan a Halloween party and I have an idea. Several years ago, I went to a pumpkin carving party. The host had pumpkin carving kits and had set up several tables in their garage. The guests brought their own pumpkins and could choose what design they wanted to use for their pumpkin. Inside their house, were some party foods and drinks. It was a great idea and was family friendly. The clean-up was easy and kept to the garage area.
The pumpkin seeds can be saved in a ziplock bag or containeer and taken home to bake. Here is a recipe I found online for baking the pumpkin seeds afterwards:
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Ingredients:
- Pumpkin seeds
- Cooking spray, olive oil, or butter
- Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice
Preparation:
Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight.
Preheat oven to 250 F. Line a baking sheet with non-stick foil.
Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.
Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.
Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.
If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Ingredients:
- Pumpkin seeds
- Cooking spray, olive oil, or butter
- Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice
Preparation:
Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight.
Preheat oven to 250 F. Line a baking sheet with non-stick foil.
Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.
Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.
Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.
If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.
Preheat oven to 250 F. Line a baking sheet with non-stick foil.
Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.
Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.
Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.
If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.
by Rita Jean Moran (www.thelibrarykids.com)
Source:
http://homecooking.about.com/od/vegetablerecipes/r/blv310.htm
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