Toasted Pumpkin Seeds
1/2 t. garlic powder
1/2 t. seasoning salt
2 c. washed, cleaned pumpkin seeds
Heat oven to 300 degrees F. Melt butter in a saucepan. Add seeds and spices; toss to coat. Spread seeds on a large cookie sheet or jelly roll pan. Bake 40 minutes, stirring often, until they're browned and crisp. Yield: 2 cups.
Halloween Crisp Candy Corn Treats
10 c. crispy rice cereal
9 c. mini marshmallows
2 c. mixture of candy corn and Indian corn
3/4 c. mini chocolate chips--if desired (refrigerated or frozen)
Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy corn and mini chips together. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered 9 x 13 inch pan; press with buttered hands. While warm. Refrigerate and cut into squares.
5-1/2 c. flour
2 c. salt
8 t. cream of tartar
3/4 c. oil
11-12 oz. container pumpkin pie spice
Orange food coloring: 2 parts yellow, 1 part red
4 cups water
Mix all of the ingredients together. Cook and stir over medium heat until all lumps disappear. Knead the dough on a floured surface until it is smooth. Store play-dough in an airtight container in refrigerator.