Baked pumpkin seeds provide a great source of dietary fiber along with a nutty flavor. So, instead of popping that bag of popcorn tonight, grab your favorite Halloween movie, sit back with your toasted pumpkin seeds and enjoy.

Prepping the Seeds

First, scoop out all of those seeds and put them in a glass bowl. Next, separate the seeds from all the stringing pumpkin meat. You’ll need to do this fairly quickly because once they’ve sat long enough to have gotten too dry, they will be harder to clean.

Using a cold-water rinse, finish taking off what is left of the stringy stuff (there will be some little bits left more than likely) off the seeds. Tip: place a strainer in the sink so all that pumpkin goop doesn’t go down your sink.

Once your pumpkin seeds are completely clean, put them on a waxed paper cookie sheet to dry and dry them overnight. Tip: If you like your seeds salty, like I do, you may want to let them sit in a bowl of salt water overnight. Be careful though and don’t over salt the water. Remove from bowl of water and dry as stated above.

Now that your pumpkin seeds are prepared, let’s get to the actual cooking of them. Here are both a microwave and oven baked recipe for you to choose from. Note: Preparation is the same for both of the following recipes.

Microwave Pumpkin Seed Recipe

Place salted butter in a microwavable rectangular baking dish and heat for about 30 seconds. Place seeds into pan and toss through the melted butter. Spread the seeds out evenly into one layer on the bottom of the dish. Microwave on high for about 8 minutes or until seeds are a light golden color. Make sure you stir the seeds every couple of minutes while in the microwave to prevent burning.

Oven Baked Pumpkin Seed Recipe

Spray your seeds with butter spray. Cook for 1 hour at 350 degrees. Watch for them to lightly brown and then take them out and season with your favorite seasonings. Some popular seasonings include salt and garlic. Let them completely cool before enjoying.

What To Do With Leftovers

You can store any leftovers of your pumpkin seeds in airtight containers at room temperature for up to 3 months. If you choose to refrigerate them, they will last for about a year in an air tight container.

Did You Know?

Pumpkin seeds are not the only seeds that can be eaten this way?  Butternut and acorn squash seeds can also be cooked just like the pumpkin seeds so give them a too for an easy and festive fall snack!

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Caramel Apples

Ingredients:

6 apples
1 (14 ounce) package individually wrapped caramels
2 tablespoons milk

Directions:

Lightly butter a baking sheet and set aside.  Remove the stem from each apple and stick a craft (popsicle) stick into the top of each apple.  Unwrap caramels and place caramels and milk in a microwave safe bowl.   Microwave approximately 2 minutes, stirring half way through.  Carefully remove caramel from microwave and let cool for about 1 minute.  Quickly roll each apple in caramel until well coated.  Place on prepared baking tray and allow to set.

Monster Party Mix

Ingredients:

* Be warned this mixture is very rich and contains quite a bit of sugar… serve in small amounts!

1(11 ounce) package of small pretzels
1 (10 ounce) package miniature peanut butter filled crackers
1 cup sugar
½ cup butter or margarine
½ cup light corn syrup
2 teaspoons vanilla extract
1 teaspoon baking soda
1 (10 ounce) package M&M’s
1 (18 ounce) package candy corn

Directions:

In a large bowl combiner pretzels and peanut butter crackers and set aside.  In a large saucepan combine sugar, butter and corn syrup.  Bring to a boil over medium heat and simmer for approximately 5 minutes, stirring occasionally.  Remove from heat and stir in vanilla and baking soda.  Pour over pretzel mixture and stir until coated.  Transfer mixture to a greased baking pan.

Bake at 250F for 45 minutes, stirring every 10 minutes.  Remove from oven and break apart while warm then allow to cool completely.  Transfer to large bowl and toss with candy corn and M&M’s.  Store in an airtight container.

Easy Halloween Party Mix

Ingredients:

10 cups prepared popcorn
1 package peanut butter chips
1 cup candy corn
1 cup chocolate chips

Directions:

Combine all ingredients in a large bowl and mix well.

Hot Witch’s Cider

Ingredients:

1 gallon apple cider
1 (16 ounce) can frozen orange juice concentrate
2 cinnamon sticks
2 cloves

Directions:

Combine all ingredients in a large saucepan.  Simmer over low heat for approximately 15 minutes.  Transfer to punch bowl and serve.

Pumpkin & Goblins Punch

Ingredients:

1 (12-ounce) can frozen orange juice concentrate, thawed
1 (14-ounce) can sweetened condensed milk
2 (1-liter) bottles of ginger ale
1 package orange sherbet

Directions:

In a punch bowl combine condensed milk and orange juice concentrate.  Add ginger ale and mix well.  Right before serving top with scoops of orange sherbet and serve.

Scary Frozen Bugs

Ingredients:

*These are great for serving in party punch or drinks.

Water
Raisins

Directions:

Fill ice cube tray with water and place a raising in each ice cube.  Freeze and use.

Mummy Dogs

Ingredients:

6 hot dogs
1 package ready to bake pastry
Parmesan cheese

Directions:

Wrap each hot dog in a pastry sheet and lightly brush with melted butter.  Sprinkle parmesan cheese over top.  Place “mummy dogs” on a lightly greased baking tray and bake at 350F for approximately 15 minutes or until golden and baked through.  Top with “blood” (ketchup) and serve.

Halloween Burgers

Ingredients:

6 hamburgers or veggie burgers
6 slices cheese
Pitted olives
Red and green bell peppers
6 lettuce leaves
6 hamburger buns (split)

Directions:

Using a pumpkin shaped cookie cutter cut cheese into pumpkin shapes.  Cut olives into shapes for eyes and nose.
Cut bell peppers into shapes for mouth and pumpkin top (green pepper). Cook burgers according to recipe and during the last few minutes of cooking top with cheese.  Carefully remove and place into lettuce-lined buns.  Garnish pumpkin face using olives and peppers.  Serve open top.

Ghostly Eyeballs

Ingredients:

2 packages red jello
Vanilla ice cream
Raisins
Red decorating jell

Directions:

Prepare jello according to package instructions.  Fill individual glass serving bowls with jello and place in refrigerator to set. Once jello has set, using a spoon scoop out a circle of jello in center of bowl.  Fill circle with one scoop of vanilla ice cream. Place one raisin in center of ice cream and using red decorating jell paint lines going down the side.  This will create a “bloodshot eye” swimming in “blood”.

Pumpkin Cake

Ingredients:

3 1/2 cups self-rising flour
2 1/2 cups brown sugar
4 eggs
1 cup vegetable oil
1 (16 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon all spice
1 cup chopped walnuts (optional)

Directions:

In a large bowl combine flour, sugar and spices.  In a separate bowl combine beaten eggs, vegetable oil and pumpkin puree.
Mix well and add pumpkin mixture to flour mixture.  Mix well.  Fold in chopped walnuts (if using).  Place in a lightly greased pumpkin shaped baking tin.  Bake in a preheated oven at 350 for approximately 25 minutes or until golden and baked through. Decorate with orange frosting, candy corn and liquorice to form a pumpkin face.

Tip: If you don’t have a pumpkin shaped baking tin, you can use a regular tin and decorate as a pumpkin for a similar effect.

Graveyard Cupcakes

Ingredients:

Prepared Cupcakes
Frosting of choice
1 package gummy worms
1 package chocolate cookies or graham crackers

Directions:

Place a few cookies in a plastic bag and using the back of your hand or a rolling pin press down until mixture resembles fine breadcrumbs.  Using a teaspoon make a small well in the center of each cupcake.  Frost cupcakes around well and sprinkle with cookie crumb mixture.  Stick a gummy worm into the center of each cupcake.

Skeleton Bones

Ingredients:

4 large egg whites
2 cups icing sugar

Directions:

Preheat oven to 250F.  In a large bowl beat egg whites until stiff.  Gradually start adding the sugar, one tablespoon at a time.
Keep beating and adding sugar until you have a meringue.   Line baking trays with paper.  Using a piping bag with a plain nozzle pipe a straight meringue bone line (approximately 4 inches long). Pipe a meringue ball at the end of each bone.  If necessary shape bones further using a small knife. Bake for approximately 1 hour and 15 minutes or until bones have dried out.
Remove from oven and let cool on paper.

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Recently my husband and I went on a seven day cruise through the Western Caribbean.  We left from Port Canaveral and traveled to Cozumel, Belize City, Costa Maya, and Nassau.  We had a fantastic time and came home very relaxed.

We sailed on Carnival and they offer two wine packages.  Yes, the wines are marked up compared to your local stores, but there is a significant savings compared to buying bottles of wine throughout the week.  The markup is less than you will pay at most restaurants and we found it to be reasonable.  Carnival does allow one bottle of wine or champagne to be brought on per adult.  But with all the opportunities to eat and enjoy yourself on a cruise, two bottles can go quickly.  We found the wine package to be an excellent accompaniment to our vacation.

Once you determine which wine package is right for you, they will hand you a receipt.  At the first dinner, your waiter will hand you five wine coupons.  The coupons can be used through out the ship, not just during dinner service.  The wines are listed on the back of each coupon and you just let the waiter know which wine you would like.  Don’t feel rushed to enjoy your bottle; the waiters will save any remaining wine for the next evening’s dinner.

Now our favorite part of the cruise ship experience, at least on the ship, was dinner.  We had wonderful wine, fantastic food, and were lucky enough to share the table with an awesome couple from up state New York.  My husband and I enjoyed their company and had a great time watching a comedic waiter at the table next to us all week.  We all swapped excursion details, show highlights, and any ‘secrets’ we all learned along the way.  Some people are nervous about assigned dining.  We have found that it’s an excellent way to enhance the experience; you should try it at least once, even as ‘anytime’ dining gains in popularity.

Another dinner option was dining in the Emerald Steakhouse.  It is an additional $30 per person, but you get a full steakhouse experience.  It was very quiet and the food was excellent and plentiful.  The Emerald dining room also hosted a cooking demonstration of their lobster bisque, surf and turf of filet and shrimp, and chocolate melting cake.  The demonstration was geared for the viewers to be able to do the recipes at home.

The cruise also offered a wine and cheese pairing class on two of the at sea days.  That is a great opportunity for cruisers that are unsure of how to pair wine and food.

Like most others vacations, room service is always a fantastic option too!  We tried that a few mornings when we felt like relaxing in the room.

Over the course of the next week, I will be writing about other aspects of our cruise experience.  We had a great time and I am looking forward to sharing the experience with you!

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Brownie Ice Cream Cake. photo courtesy of Betty Crocker

Ingredients:

#1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
#Water, vegetable oil and eggs called for on brownie mix box
#1/2 gallon (8 cups) vanilla ice cream, slightly softened
#1 cup hot fudge topping, warmed if desired
#2 tablespoons Betty Crocker® Decorating Decors candy sprinkles
#16 red maraschino cherries with stems, drained

Directions:

1. Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.

2. Make brownie mix as directed on box, using water, oil and eggs—except divide batter evenly between pans. Bake 22 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.

3. Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.

4. Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.

Find more recipes at www.bettycrocker.com.

This post was submitted by our contributor, Betty Miller. She is the Founder of 100CafeStreet.com and 1HappyCorner.com. She currently writes about desserts and gift ideas.

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Millennium Park

During the summer, I usually look for affordable, family friendly activities. That way, we can enjoy numerous activities through out the year. The youngest likes to run around, dance, clap, and listen to music. My husband and I love to listen to music and experience new things. A free concert in Millennium Park was just what the doctor ordered. Now you might be thinking, what does this have to do with wine, Wine Mom? Everything!

Wine is about enjoying the little things in life (and sometimes finer!). You are at an outdoor concert, enjoying nature, the music, the weather, and your family. When you add a glass of wine, it can complement your experience through taste. Now believe me, I am not suggesting that you go throw down a few bottles of wine. I am saying that you can enjoy a glass of wine and it can complement your experience. We frequently “meet” other couples because they need to borrow the corkscrew because they forgot their gadget of choice. You can easily start talking about what you brought and what others might recommend. It never hurts to find out what others might be enjoying!

We took a bottle of J W Morris Riesling. It sells for $3.99 at Trader Joes! You can’t beat it and it is a decent wine. It is great for someone looking to get familiar with Riesling. It isn’t overly sweet and is pretty smooth. I made spicy chicken quesadillas and sandwiches for our picnic and to go with the wine. I’ll share the recipe because my husband loved them (and he is picky!) Granted this “accidental recipe” was made from unused jalapeno and red onion from a salsa recipe, but it worked well!

Wine Mom’s Spicy Chicken (for sandwiches, tacos, quesedillas or whatever you might like!)

You will need:
4 chicken breasts, thawed
1 jalapeno
1/4 large red onion
1/4 olive oil or more to taste
1 taco seasoning packet
grill
food processor / blender

First heat your grill to 400 degrees. Once it is heated, place the jalapeno and onion directly on the grill rack. Grill for 4 minutes and turn over for another 4 minutes. Sides should be slightly blackened. Let cool for ten minutes. Cut the top off the jalapeno and remove the seeds from the center (if you are brave and like very spicy foods, you can leave in a few seeds).

Put the jalapeno, onion, olive oil, and taco seasoning into a food processor or blender. Blend until it makes a nice paste (slightly runny so you may need to add more olive oil). Use the paste and coat the chicken pieces thoroughly. Place the marinated chicken in the refrigerator for 2 hours and up to overnight.

When you are ready to cook, heat the grill to med high or high heat. Cook chicken thoroughly.

I used the chicken to make quesedillas and panini sandwiches on a panini press. I added some chopped green onions, tomatoes, and cheddar jack cheese. I lightly buttered the bread and tortillas on the outside and used my press according to its instructions. You can add the chicken to any meal that you like!

Use the Internet or local newspapers / guides to find an outdoor concert venue near you. If you plan to pack at meal and bring wine, make sure you can do so BEFORE you go! We go to multiple outdoor concert venues, and different rules apply. Most of all, go and indulge all of your senses. It is a great and inexpensive way to spend an evening out!

Picnic at Millennium Park

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The Craftaholic

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Ingredients:

• 3-4 pounds beef chuck roast
• 3 bay leaves
• 1 tablespoon garlic powder
• 1 tablespoon dried rosemary
• 1 cup soy sauce
• 6 cups water
• 1 pkg of fresh sliced mushrooms
• 1 white onion (sliced)

Place roast in slow cooker then add the garlic powder, rosemary, and bay leaves. Pour the soy sauce over meat and seasonings, then add the water. Slow cook for about 6 – 6 1/2 hours on low.

When the meat is done, saute the mushrooms and onions together with a little bit of butter.

Serve meat and sauteed mushrooms and onions on toasted hoagie buns and add a few slices of swiss cheese to make this a yummy sandwich. We also like to use the liquid from the meat for au jus dipping sauce.

This recipe has been in our family for I don’t know how long and it’s always been a hit with everyone, even the kids, so I wanted to share it with my Mom Fuse family!

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Ingredients

• 1 pound boneless beef sirloin steak
• 4 teaspoons Grill Mates® Montreal Steak Seasoning, divided
• 1 medium onion, sliced crosswise into 1/2-inch thick slices
• 1 red or yellow bell pepper, cut into 2-inch wide strips
• 1 tablespoon plus 1 teaspoon olive oil, divided
• 2 cups shredded Monterey Jack cheese, divided
• 1 pound fresh pizza dough or frozen dough, thawed or 1 prepared thin pizza crust (12-inch)

Directions

1. Sprinkle both sides of steak with 3 teaspoons of the Montreal Steak Seasoning. Brush vegetables with 1 teaspoon of the oil. Grill steak over medium heat 5 to 7 minutes per side or until desired doneness. Grill vegetables 6 to 8 minutes or until tender-crisp. Cut steak and vegetables into bite-size pieces. Mix cheese and remaining 1 teaspoon Seasoning in small bowl.
2. Stretch or roll pizza dough on floured baking sheet to a 12- to 14-inch round, about 1/4-inch thick. Brush top of dough with remaining 1 tablespoon oil. Place oiled-side down on the grill. Close lid. Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula.
3. Layer crust with 1/2 of the cheese, grilled steak, vegetables and remaining cheese. Close lid. Grill 3 to 4minutes longer or until cheese is melted and crust is browned. (Check pizza often to avoid burning. Rotate pizza, if necessary.) Slide pizza onto baking sheet. Slice and serve immediately.

More recipe ideas from McCormick!

Share and Enjoy:

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We held our festivities yesterday and tried this outrageous recipe for Blackened Cajun Chicken and Corn, it was a major hit! Since I see a lot of people on Twitter are grilling today I figured I’d share the recipe in case anyone is still undecided on what to cook up.

Blackened Cajun Chicken and Corn

Ingredients

• 8 chicken pieces (drums, thighs or wings)
• 2 ears of fresh corn
• 2 teaspoons garlic salt
• 2 teaspoons ground black pepper
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons paprika
• 1 teaspoon cayenne pepper
• 3 tablespoons melted butter
• chopped parsley for garnish (optional)

Directions

• Trim the fat off the chicken, but leave the skin in place. Slash (diagonally) the skin in the thickest part with a knife, to allow the flavors to penetrate as much meat as possible.
• Pull the husks and silks off the corn, rinse under cold water and pat dry. Cut into think slices (about 2″-3″ wide) using a heavy kitchen knife.
• Mix together all the spices in a small bowl.
• In a large bowl, place the chicken and corn pieces. Brush them with the melted butter until fully coated. Sprinkle the spice mixture over chicken and corn. Toss well to coat evenly.
• Cook the chicken pieces on a medium-hot grill for about 25 minutes, turning occasionally. Add the corn after 15 minutes and grill, turning often, until golden brown.
• Serve immediately

We found this recipe in The Ultimate Barbeque Cookbook: Over 200 sizzling Dishes for Outdoor Eating, available at Amazon.com

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I love this book because it takes the everyday foods we know and love and gives them a bit of a twist. Imagine your favorite comfort foods with a dollop of new flavor. This particular recipe for Market Street Meat Loaf scored high points in our house…even with the uber picky hubby. I especially like it because it packs a huge punch of flavor; it’s a unique twist on an old favorite. Plus, it’s loaded with veggies. I don’t know about you, but we always struggle to get all our vegetable servings in. When you sneak it into the meat dish, you can’t miss. Lukins says it’s the carrots, celery and bell peppers that get the flavor going; but I think it’s the spices that take it over the edge. It gives a nice fresh flavor that you don’t expect with meat loaf.

It also makes a huge batch, making it the ideal freezer meal. You can bake half now and put the rest in the freezer for later.

3 tablespoons unsalted butter
¾ cup finely chopped onion
¾ cup finely chopped scallions (white bulbs and 3 inches green)
½ cup finely chopped carrots
¼ cup finely chopped celery
¼ cup finely chopped red bell pepper
¼ cup finely chopped green bell pepper
2 teaspoons minced garlic
3 large eggs, well beaten
½ cup ketchup
½ cup half-and-half
1 teaspoon ground cumin
½ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
salt and freshly ground black pepper, to taste
2 pounds lean ground beef
12 ounces ground sweet Italian sausage
¾ cup fine fresh toasted bread crumbs (I cheated and used the generic grocery brand)

1. Melt the butter in a heavy skillet over medium-low heat, and add the onions, scallions, carrots, celery, bell peppers, and garlic. Cook, stirring often, until the moisture has evaporated. (about 10 minutes). Set the mixture aside to cool; then refrigerate it, covered, until chilled (1-2 hours).

2. Pre-heat oven to 350

3. Beat the eggs, ketchup, half-and-half, cumin, nutmeg, cayenne, and salt and pepper together in a mixing bowl. Add the ground beef, sausage and bread crumbs. Then add the chilled vegetables and knead with your hands until well mixed.

4. Form the mixture into a loaf shape, approximately 12 inches long, 5 inches wide and 2 ½ inches high, on a rimmed baking sheet. (personally, I prefer forming 4 small football shaped loaves. I cooked two and froze the other two for later use). Bake the loaf until it is cooked through—about 1 hour. Let the meat loaf rest for 20 minutes before slicing.

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About Me:

I am an average mom living a busy life in the Midwest. My family includes a lovable but hyperactive toddler, an obsessive compulsive husband and two spirited beagles who all keep me on my toes. In additional to taking care of my family full time, I work in public relations for Designed Write Public Relations, serve as the co-leader for my local Mothers & More chapter, and manage the facebook page, The Average Parent.

I enjoy working with non-profit organizations, learning and trying new things, and spreading the word about my experiences. You can contact me at theaverageparent@gmail.com.

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