Pumpkin Seeds

This Halloween, learn how to bake pumpkin seeds in the oven for a special post-pumpkin-carving treat. When you sit down to make your jack-o-lanterns, save the seeds you clean out of your pumpkins to roast later. Baking pumpkin seeds is easy and makes for a yummy, healthy snack during the autumn months.

Pumpkin seeds
Enjoy roasting pumpkin seeds this Halloween.

Here’s everything you need to know about how to bake pumpkin seeds:

Pumpkin Seed Recipe

Ingredients:

  • Pumpkin seeds
  • Olive oil
  • Salt

Directions:

  1. Preheat your oven to 350 degrees.
  2. Clean your pumpkin seeds under cool water. Make sure there is no excess pulp left on them from the pumpkin. Then set them on paper towels to fully dry.
  3. Spray your baking sheet with non-stick cooking spray or coat with a thin layer of olive oil.
  4. Spread your clean, dry pumpkin seeds on the baking sheet evenly. Coat them with a tablespoon of olive oil and toss to make sure they are covered evenly.
  5. Sprinkle the pumpkin seeds with salt.  Tip: If you want your seeds to be extra salty, boil them in salted water for ten minutes. Drain and dry; then bake.
  6. Bake the pumpkin seeds in the oven for 20-30 minutes or until golden brown. Make sure to stir or toss the pumpkin seeds every 10 minutes.
  7. Allow the seeds to cool before you begin your snacking!

 

If you’d like to get creative with this recipe for baking pumpkin seeds, mix it up by trying different spices.

For a sweet twist on your roasted pumpkin seeds, use cinnamon and sugar or nutmeg instead of salt. Alternatively, you can drizzle honey on the warm roasted seeds when they are done baking.

For a spicy kick, add curry powder or cumin in addition to the salt before baking. Garlic-lovers will enjoy topping the pumpkin seeds with a little garlic powder before roasting.

Enjoy your tasty Halloween pumpkin seed snack!

Pumpkin Swirl Bread Recipe

Pumpkin Swirl Bread
Photo by Taste of Home©

Yield: 3 loves (16 slices each), approximately 48 servings

Ingredients:

FILLING:

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1 tablespoon milk

BREAD:

  • 3 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 4 eggs
  • 1 cup canola oil
  • 1 cup water
  • 4 cups all-purpose flour
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup chopped walnuts
  • 1 cup raisins
  • 1/2 cup chopped dates

OPTIONAL TOPPINGS:

  • 1 cup confectioners’ sugar
  • 1/4 teaspoon vanilla extract
  • 2 to 3 tablespoons 2% milk
  • Additional chopped walnuts

Directions

  1. Preheat oven to 350°. Grease and flour three 8×4-in. loaf pans. In a small bowl, beat filling ingredients until smooth.
  2. In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates.
  3. Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter.
    Bake 65-70 minutes or until a toothpick inserted in bread portion comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving.
  4. Just before serving, if desired, in a small bowl, mix confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts. Yield: 3 loaves (16 slices each).

Nutritional Facts
1 slice equals 189 calories, 8 g fat (2 g saturated fat), 27 mg cholesterol, 132 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

 

Originally published as Pumpkin Swirl Bread in Country Woman Christmas Annual 1997, p19

 

Orange Cream Punch

Everyone will enjoy this delightful party punch!

Orange Cream Punch
Photo by Better Homes & Gardens©

Yield: 16 Servings

Ingredients: 

  • One 14-ounce can sweetened condensed milk
  • One 12-ounce can frozen orange juice concentrate, thawed
  • Orange food coloring (optional)
  • Two 1-liter bottle club soda or ginger ale, chilled
  • Orange sherbet

Directions:

  1. In a punch bowl combine sweetened condensed milk and orange juice concentrate. Tint with orange food coloring, if desired. Add club soda.
  2. Top with small scoops of orange sherbet. Serve immediately.

Nutrition Facts (Orange Cream Punch)
Per serving: 164 kcal cal., 3 g fat (2 g sat. fat, 11 mg chol., 75 mg sodium, 33 g carb., 3 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Pumpkin-Shaped Cheese Ball

Pumpkin Cheese Ball
Photo by Sam Kaplan
Recipe courtesy Michelle Buffardi for Cooking Channel
 

Yield: 1 Cheeseball

Ingredients:

  • 16 ounces cream cheese (room temperature)
  • 1-1/2 cups shredding cheddar
  • 3 Tbsp. minced onion
  • 2 Tbsp. salsa
  • 2 tsp. ground cumin
  • 1 tsp. minced jalapeño
  • Tortilla chips or crackers
  • Bell pepper

 

Directions:

  1. With a mixer, blend room-temperature cream cheese with shredded cheddar, minced onion, salsa, ground cumin and minced jalapeno.
  2. Scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours.
  3. To serve, unwrap, roll in crushed nacho-flavored tortilla chips and press a bell pepper stem into the top.

 

Drink to Autumn!

These beverage recipes are featured in the October 27, 2014 issue of First for Women magazine.  

 

Sweet Vanilla-Pumpkin Whirl

Yield: 1 Serving

Vanilla-Pumpkin Whirl
Sweet Vanilla-Pumpkin Whirl/Photo by First for Women magazine©

Ingredients:

  • 1/3 cup pumpkin puree
  • 1/4 cup toffee almond creamer
  • 3/4 cup vanilla ice cream
  • Pinch of nutmeg

Directions:

In a blender, puree all ingredients for 30 seconds or until smooth.  Serve immediately.  Enjoy!

 

 

Pumpkin-Apple Rendezvous

On a chilly Autumn night, what better to have than a delicious drink in your hand to warm you up? (TWO drinks? One in each hand? ha) This beverage can be made with or without alcohol.
Yield: 1 Serving

1/4 cup apple cider
2 Tbsp. pumpkin puree
1/2 cup chilled ginger ale or ginger brew
1-1/2 oz. orange vodka (optional)
Directions:

In shaker with ice, combine all ingredients.
Shake. Strain into sugar-rimmed glass, if desired.
Enjoy!

Pumpkin Cream Cheese Dump Cake and how I got dumped

Check out the Your Cup of Cake blog from Lizzy May Early .

 

Pumpkin Cream Cheese Dump Cake that’s easy and delicious

via Pumpkin Cream Cheese Dump Cake and how I got dumped.

Best Pumpkin Cream Cheese Dump Cake
Photo credit: Your Cup of Cake.com

Bakery-Style Pumpkin Cookies

Recipe by Jennifer Morrisey, author of Home in the Finger Lakes blog
Bakery Style Pumpkin Cookies
Photo by Home in the Finger Lakes blog

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup Pure Pumpkin puree, not pie filling
  • 1 large egg
  • 1 teaspoon vanilla extract

Glaze

  • 1 1/2 cups powdered sugar, sifted
  • 3 tablespoons plus 1 teaspoon milk (not nonfat), plus more as needed
  • 2 tablespoons maple syrup

Directions:

  1. Preheat oven to 350° F. Line baking sheets with parchment paper.
  2. Sift together flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt in medium bowl.
  3. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth.
  4. Gradually stir in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
  5. Bake for 15 to 18 minutes or until edges are firm.
  6. Remove cookie sheets from oven and let the cookies cool on the sheets for 3 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely.
  7. When all of the cookies are baked, set the pieces of parchment paper aside for the glaze drizzle.

For the glaze:

Bakery Style Pumpkin Cookies
Photo by Jennifer Morrisey, author of Home in the Finger Lakes blog
  1. Place all of the ingredients in a medium bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick to drizzle.)
  2. Place all of the cooled cookies on the reserved parchment sheets. Dip a fork into the glaze and drizzle it over the cookies in a zigzag pattern.
  3. Let the cookies sit at room temperature until the glaze has set, about 20 minutes.

Cowboy Beef – Slow Cooker Recipe from Better Homes & Gardens™

Cowboy Beef
Photo by BHG.com™

Yield: 6 Servings
Slow Cook: 10 to 12 hours (low) or 5 to 6 hours (high)

 

Ingredients:

  • 2 pound boneless beef chuck pot roast
  • 15 ounce can chili beans in chili gravy
  • 11 ounce can whole kernel corn with sweet peppers, drained
  • 10 ounce can diced tomatoes and green chiles, undrained
  • 1 teaspoons finely chopped canned chipotle pepper in adobo sauce

 

Directions:

  1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. Place meat in the cooker. In a medium bowl combine chili beans in gravy, corn, tomatoes and chiles, and chipotle pepper. Pour mixture over meat.
  2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
  3. Transfer meat to a cutting board. Slice meat; arrange in a shallow serving dish. Using a slotted spoon, spoon bean mixture over meat. Drizzle with enough of the cooking liquid to moisten.
Nutrition Facts (Cowboy Beef)
Per serving: 307 kcal cal., 7 g fat (2 g sat. fat, 89 mg chol., 655 mg sodium, 23 g carb., 5 g fiber, 37 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Pumpkin Frappé

Yield: 5 servings (8 oz. each)

Jack-o-lantern with witch hat

Eat, Drink and Be Merry!

Ingredients: 

  • 2 c. vanilla ice cream
  • 1 1/4 c. pumpkin
  • 3/4 c. crushed ice
  • 2/3c orange juice
  • 1 TBsp. brown sugar
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. ground cloves
  • 2 medium frozen or very ripe fresh bananas, cut into chunks

Directions:  Puree all ingredients in a blender until smooth, about 3 minutes.  Pour into 5 glasses.  If desired, sprinkle nutmeg over the top.

Calories: 185 per serving

Harvest Salad with Cherry Vinaigrette Recipe

Yield: 10 Servings

Harvest Salad with Cherry Vinaigrette recipe
Photo by Taste of Home©

Ingredients:

  • 1 package (15 oz) spring mix salad greens
  • 2 medium apples, thinly sliced
  • 3 medium fresh beets (about 1 pound)
  • 1 medium carrot, shredded
  • 1/2 c.  grape tomatoes, halved
  • 1/2 c.  yellow grape tomatoes or pear tomatoes, halved
  • 1/2 c. garbanzo beans or chickpeas, rinsed and drained
  • 1/2 c. coarsely chopped walnuts, toasted
  • 4 thick-sliced bacon strips, cooked and crumbled

Cherry Vinaigrette:

  • 1/2 c. tart cherry preserves
  • 3 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 2 tsp. Dijon mustard
  • 1 garlic clove, minced
  • 1/4 tsp. salt
  • 1/8 tsp. pepper

Directions:

  1. Preheat oven to 400°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into 1/2-in. pieces.
  2. In a large bowl, combine salad greens, apples, carrot, tomatoes, beans, walnuts, bacon and cooled beets. In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad. Yield: 10 servings (1 cup each).
 
 

Nutritional Facts
1 cup salad with about 1 tablespoon vinaigrette equals 181 calories, 10 g fat (2 g saturated fat), 4 mg cholesterol, 221 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.

 

Originally published as Harvest Salad with Cherry Vinaigrette in Taste of Home September/October 2013, p3-7