Roasted Pumpkin Seeds

Yum! And so very easy to make, especially if you have pumpkin seeds from the jack-o-lantern that you carved for Halloween.

I bought two pumpkins post-10/31 for $1.99 each at a local grocery store.  They were Fairy Tale pumpkins, known to be very good for baking.  I didn’t realize how heavy they were – so I now have about 16#s of pureed roasted pumpkin in the freezer for future use throughout the holiday season and winter.  Good thing I like pumpkin!  🙂

Back to the Roasted pumpkin seeds.  It really isn’t difficult to roast them, and they are really good and good for you!

Clean and separate seeds from the “pumpkin guts”.  Don’t throw away the pumpkin guts!  They can be used, just like the pumpkin puree, for pumpkin bread (a post on that soon).

Once cleaned, dry the pumpkin seeds.  Put the seeds in a plastic baggie, add about a teaspoon of olive oil and coat the seeds.  Dump them on a parchment paper lined cookie sheet, sprinkle with salt and pepper, and roast at 375* for about 20 minutes.  After 10 minutes, mix them up a bit and put back in over for another 10 minutes or so.  Keep an eye on them so they don’t burn.

On a side note – I am interested in any ideas (beyond pie) that anyone may have on what to make with pumpkin.  Drop me a note in the comments with your ideas.  If you have any special recipes, point me in the direction of where I can find them; if they are on your blog, post a link. THANKS!

Walnut Pumpkin Bread

Need to put this on the holiday baking list!

CutterLight

Creamy, sweetened homemade ricotta cheese makes for a lighter, healthier delicious alternative to cream cheese in this cheesecake-like tart. In this version, slices of pears have been brushed with peach preserves prior to baking.

I was surprised how easy it was to make a ricotta-style cheese at home. My first batch of ricotta went into Jack’s moose cannelloni. A second batch was split between blintzes and a pear and ricotta tart. Infused with vanilla, the beaten egg and ricotta base was smooth, creamy and light. The sliced pears were brushed with a vanilla peach jam which added another subtle layer of flavor.

Pear and Ricotta Tart

Ingredients

  • pie crust
  • 2 cups ricotta cheese
  • 3 eggs
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 d’Anjou pears, halved, cored and sliced
  • 1 heaping tbsp of peach preserves

Directions

  1. Preheat oven to 375 degrees F.
  2. Press pie dough into a 9-inch springform…

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