October 27, 2011

Seasonal Seeds

Tis' the season to carve pumpkins and roast pumpkin seeds.  What fun fall festivities! This year we wanted to spice it up and give our plain roasted seeds a lil something something.  Inspired by The Girl who ate everything!  (don't you just love her blog name) we gave our seeds some serious flavor.

2 cups Pumpkin seeds (about 4 Jack-o-Lanterns)
3 Tablespoons melted butter - we used smart balance
2 teaspoons Worchestire
Garlic Salt and Pepper
Onion Powder

1. Pre-heat oven 250 degrees and cover a cookie sheet with foil.
2. Rinse seeds thoroughly under cold water in a colander.
3. Pat dry.
4. Stir in seeds with melted butter and Worchestire, add seasonings, once coated well spread onto cookie sheet.
5. Bake for 50-60 minutes or until golden brown, stirring every 20 minuets or so. 


Check out the Pumpkins we carved

Happy Halloween
 - Megan

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