Monday, October 8, 2012

Fall Fun

Toasted Pumpkin Seeds

2 T. butter
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.
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Halloween Crisp Candy Corn Treats

1/2 c. butter
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.
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Pumpkin Play-Dough

I purchased a lump of this play-dough at an arts and crafts festival when my kids were little.  This smells great, so remind small children that it is not for eating.
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.
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