Good morning and happy Monday! Has everyone done their Thanksgiving grocery shopping? With the busy week I just had, I have not had the chance to go to the store yet. Over breakfast this morning, I started making my grocery list. Every year I enjoy making something new for Thanksgiving, of course I love the traditional Turkey, homemade cranberry sauce, stuffing, mashed potatoes and sweet potatoes, but I like to switch things up a bit and make a different dessert or something. This year my plan is to make an Apple Tart with Vanilla Pecan Crust, sounds decadent doesn’t it? This time last year I wasn’t nearly as busy, my house was half way decorated for Christmas and I had my entire menu planned out, this year I am slacking a bit. I wanted to share this recipe with you, that would be really fun to make with your grand-kids or children. Many of your children are on fall break and this would be a fun way to get your kids into the kitchen and spend some quality time with them. I don’t have children yet, but I know the years fly by and its important you spend quality time with your kids. For me, I know one of my favorite places to spend time with my future kids will be the kitchen!
***You will have to supervise on this recipe for sure, because the recipe will require a knife, but other than that it is pretty simple!***
P.S. Excuse the bad pictures, as these were taken on my camera crappy camera phone last year…lol. Now I have the iPhone 4S so my fun and quick kitchen pictures shouldn’t turn out like this again!
1 1/3 cups pumpkin seeds, cleaned and rinsed (I used The Sweet Lightening (Orange & White) squash)
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon crushed red pepper
1/2 teaspoon black pepper
Preheat the oven to 350 degrees F.
Spray a baking sheet with nonstick cooking spray. Combine the pumpkin seeds with the garlic powder, salt, crushed red pepper, and black pepper on prepared baking sheet and toss to combine. Bake for about 15 minutes, or until seeds are crispy and light golden brown. Remove from the oven and stir with a spatula or wooden spoon to release any seeds that have stuck to the baking sheet, and cool completely before serving.
Roasted seeds will keep in an airtight storage container for up to 1 week.