Happy Halloween Everyone!!
I hope you all have a great weekend !! We had so much fun at Truth or Dare last night! You all have to some play with us next time we put it on the books. It is a total crack up!! You can go snoop through the last nights game – although I did a little editing once the game was over, lol.
Make sure you take a ride along our blog train- the collab is really really cute! and there is still time to participate in all the challenges too! LOTS of amazing prizes up for grabs!!
Are you ready to Dish!??
Today I have some yummy Pumpkin Seed Recipes to share with you, one sweet & one savory.
I have tried a BUNCH of different recipes. But now I dont even follow one.. I do it all by memory and just eyeball it
-Preheat the oven to 350
-Separate the seeds- then rinse them in a colander.
-In a big glass bowl I melt 1 stic…k of unsalted butter.
-Put all the seeds in the bowl with the melted butter and mix thoroughly.
-Add about 1 tsp Sea Salt and 1 tsp Montreal Steak seasoning
-Mix, mix, mix
-Pour onto a baking sheet with sides, spread evenly.
-Shake a bit more Sea Salt and Steak seasoning on top
-Bake for about 15 minutes, stir and mix, even them out on the baking sheet again and continue baking.
- I check on them every 5-8 minutes- mixing and flattening them out again.
-They are done once they are a nice golden brown.
-Let them cool for just a little while.. I LOVE them warm! I eat them as soon as they are cool enough to pop in my mouth
Totally simple and sooo yummy!
I also love a sweet recipe- It is kinda like a Pumpkin Seed Brittle.
I am sure I am not the one that made up this recipe.. but I have never seen it anywhere, so maybe I did. Lol – I played around with it till I got this yummy creation
-Roast the seeds as above- but DO NOT add the Steak Seasoning and cut down the salt by about half. Once they are done remove them from the oven, and transfer them to a baking sheet lined with wax paper. The baking sheet needs to have sides on it- if it doesn’t you can use a casserole dish
Make a simple brown sugar toffee-
-2 cubes unsalted butter
-1 cup dark brown sugar
-Stir in a pot over med heat until it is at a full bubble
-Once at a full bubble – time 3 minutes – stirring constantly
-Remove from heat and add .5 tsp Sea Salt and 1 tsp pure vanilla extract.
-Stir fast, this will start to harden very quickly!
-Pour over the pumpkin seeds and shake the baking sheet to even it all out.
-Let cool till it breaks apart
-Crack it all up and enjoy!