Pumpkins...all the time pumpkins

 

I love pumpkins, all shapes, sizes, and colors.  I think you can put pumpkins out starting in September, all the way through the end of November.  This cute idea is made from an old bundt cake pan and a bed-spring coil.

Erin

Pumpkin Seeds...

Ingredients

• Seeds from 2 large pumpkins
• ½ teaspoon Lawry's Seasoned Salt
• ½ tablespoon olive oil
• Dash of salt

Instructions

1. Preheat oven to 350 degrees F.
2. Scrape out and remove seeds from your two pumpkins. Wash and clean your seeds from your pumpkin, making sure you remove any unwanted pumpkin rinds or deformed seeds. Wash in a colander and once again remove any unwanted items.
3. Soak the clean seeds in a bowl full of water for ½ hour on kitchen counter or overnight in the refrigerator. Drain the seeds, discarding the water.
4. Fill a pot with water and a dash of salt (enough water so that it will cover the seeds). Bring the water to a boil. Place seeds into the boiling water and boil gently for about 10 minutes. This helps cook the insides of your pumpkin seeds so when you go to roast them you will get perfect pumpkins seeds crunch insuring the insides are cooked.
5. Turn off the heat and drain the seeds and place back into your empty bowl. Toss seeds with olive oil. Lay out seeds in thin layer onto a cookie sheet. Sprinkle with Lawry's Seasoned Salt. Place in oven and move and turn the seeds over about every 10 minutes, making sure they are not burning. Seeds are done after about 40 minutes or when they become firmer and are no longer soft. You do not want dark spots on your seeds, you want them to be a darker yellow. Season with additional salt if desired. Remove from oven and allow to cool. Place into a clean mason jar. Enjoy!

 

 

 

Helpful Hints:

 

Making your own pumpkin seeds is really easy, but there are two steps that are most important:

#1. Clean your pumpkin seeds well: You really want to wash them well and discard of any and all pumpkin fibers. Over the years, I’ve had a time or two when I didn’t clean the seeds well enough and they really don’t turn out as well. So, grab your colander and clean them…and then clean them again.

#2. Keep a watch on them when they are baking: I’m really bad at getting sidetracked, so I set my kitchen timer for 10 minutes. This way, it will alert me and I can go in and move the pumpkin seeds around on the baking sheet. I repeat this every 10 minutes until they are done. I’m very serious about using the timer — there has been times when I didn’t do it and sure enough, I let them burn.

 

 

 



 

 

Autumn Apple Salad with a Maple Vinaigrette.... have this with the below bread recipe

Ingredients

Vegetarian, Gluten free

Produce

• 2 cups Baby spinach
• 1/4 cup Cranberries, dried
• 1/2 Fuji apple
• 1/2 Granny smith apple

Condiments

• 1 1/2 tsp Dijon mustard
• 1 tbsp Maple syrup

Baking & Spices

• 1 Salt & pepper

Oils & Vinegars

• 1 tbsp Apple cider vinegar
• 2 tbsp Olive oil, extra virgin

Nuts & Seeds

• 1/4 cup Pecans

Dairy

• 2 tbsp Feta cheese

 



 

 

 

 

 

 

On a day like today, this sounds perfect with a bowl of soup

INGREDIENTS 1 can Grands Biscuits (8 ct)
1/4 cup Grated Parmesan
4 oz Shredded Cheddar
4 tbsp melted Butter
1 tbsp minced Garlic
1 tsp Basil
1/2 tsp Oregano
1/2 tsp Onion Powder

 

 

 

 

DIRECTIONS Grease loaf pan and set set aside.
Preheat oven to 350.
Open biscuits and cut each in half (making 2 thinner circles).
Add garlic,onion powder, basil and oregano to melted butter. Mix well.
Brush each side of biscuit with butter mixture.
Sprinkle top with Parmesan and Cheddar.
Repeat with each biscuit placing on top of last.
Transfer biscuits to loaf pan.
Bake for 30 minutes. Check periodically and if tops are getting brown, tent with aluminum foil for remaining time

(source: cincyshopper.com)