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Saturday, October 27, 2007

My Favorite Fall Recipes

Have I mentioned lately that I love this time of year? We're carving pumpkins this weekend, and I can't wait to roast pumpkin seeds. The old man who sold us our pumpkins told us (in a rather toothless way, I might add) which ones would have the biggest, best seeds in them. Apparently, the oranger and brighter, the better. Which makes for good carving, too, so bonus!

I went searching for new pumpkin roasting seed recipes, but I thought I'd list my favorite... along with two more of my to-die-for Autumn Recipes.

Sweet & Spicy Pumpkin Seeds

INGREDIENTS
2 cups pumpkin seeds, rinsed and dried
2 tablespoons butter, melted
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
2 drops hot pepper sauce

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Line a baking pan with aluminum foil. Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir. Spread the seeds in a single layer on the baking pan. Bake in preheated oven until crispy, about 45 minutes.

Mexican Hot Chocolate


INGREDIENTS
3 tablespoons instant hot chocolate mix
1 tablespoon chocolate syrup
1/2 teaspoon ground cinnamon
1 pinch chili powder
1 cup whole milk

DIRECTIONS
In a small saucepan, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Heat until the milk begins to steam (do not boil!)

Rocky Road Caramel Apples

INGREDIENTS
6 Granny Smith apples
6 wooden sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
1/2 teaspoon vanilla extract
1 1/2 cups miniature marshmallows
1 1/2 cups chopped pecans, toasted
1 cup semisweet chocolate chips

DIRECTIONS
Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Combine the miniature marshmallows and pecans on a dinner plate. Roll the apples in the mixture to coat. Place on the aluminum foil and chill. Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.

Enjoy!

1 comment:

~Mommy~ said...

I was looking for a good pumpkin seed recipe last week. I'm going to have to give this one a try. It sounds delicious!