About Me

I'm a Utah mom, just trying to make ends meet. Several years ago, I was introduced to a new way of couponing. I've been addicted ever since. I have a hard time paying full price for anything anymore.

I love couponing so much, I decided to become a teacher for Grocery Smarts.

I teach free classes and show you how to get everything you need at the grocery store and still leave $$$ in your pocket. I'll also teach you the best ways to get and organize your coupons. The best part of the class is when I show you how to match your current coupons up with the current local sales - getting the most bang for your buck!


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October 31, 2008

Pumpkin Seed Recipes

Happy Halloween! I've roasted pumpkin seeds in the past, but I haven't done it in a while. I decided I wanted to try it again this year - so my search for tasty recipes began. I haven't done any roasting yet, but wanted to post some recipes that sounded pretty good.

Cinnasweet Pumpkin Seeds (thanks to All Recipes)
4 cups pumpkin seeds, rinsed and dried
1/2 cup margarine, melted
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup white sugar, divided

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.


Pumpkin Seeds with Cinnamon and Salt (thanks to All Recipes)
4 cups pumpkin seeds
1 teaspoon salt
1/2 teaspoon ground cinnamon
vegetable oil cooking spray

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Grease a cookie sheet and spread the seeds out in an even layer. Lightly sprinkle with salt and cinnamon.
Bake for about 5 minutes, then stir the seeds. Season with salt and cinnamon again. Continue baking, stirring occasionally, for about 20 minutes, or until seeds are toasted.


Roasted Pumpkin Seeds (thanks to All Recipes)
1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 pinch salt

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).
Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Spiced Pumpkin Seeds (thanks to All Recipes)
1 1/2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds

DIRECTIONS
Preheat oven to 275 degrees F (135 degrees C).
Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
Bake for 1 hour, stirring occasionally.

Sweet and Spicy Pumpkin Seeds (thanks to All Recipes)
2 cups pumpkin seeds, rinsed and dried
2 tablespoons butter, melted
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
2 drops hot pepper sauce

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Line a baking pan with aluminum foil.
Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir. Spread the seeds in a single layer on the baking pan.
Bake in preheated oven until crispy, about 45 minutes.

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