Roasted Pumpkin Seeds

I love pumpkin seeds.  They have to be one of my favorite snacks.  Plus, they are very simple to make.

Roasted Pumpkin Seeds
Pumpkin Seeds
Sea Salt

Preheat oven to 325.  Rinse pumpkin seeds of the stringy part of pumpkin.  Place seeds on cookie sheet sprayed with Pam.  Sprinkle pumpkin seeds with sea salt.  Bake in oven until seeds are dry, stirring every 20 minutes.  Seeds are done when no longer moist.  Hint:  If you start to hear snapping, they are done.

Variations are endless.  One of our favorites in this house is
Chicken Wing Pumpkin Seeds

1 1/2 cups rinsed pumpkin seeds
1 tsp Powdered Ranch Dressing Mix
1-2 T Chicken Wing Sauce

Rinse pumpkin seeds.  In medium bowl, combine Ranch Dressing Mix and Wing Sauce.  Coat pumpkin seeds and turn onto cookie sheet.  Bake in 325 oven until no longer moist (approximately 40 minutes), stirring every 20 minutes.

~ Baking times are approximated, depending on amount of pumpkin seeds being roasted, and amount of liquid on pumpkin seeds.

Fruit Pie Filling - FAIL!

Since we had so many apples, I decided to bust out the new pressure canner and try my hand at what seemed a very simple procedure.

The pressure canning went well.  It was the recipe itself that seemed to be an epic fail.

My pie filling looks like I just poured water over the apples.  We still baked the pie, thinking it would thicken as it baked.

YAH, not so much.  There is still a pie crust in my oven that has some apples swimming in sugary water.

Basic Fruit Pie Filling

(this made 7 quart jars)

4 – 6 qts prepared fruit

2 cups clear jel

2 cups cold water

7 cups sugar

1 tsp salt

6 cups water

Mix Clear Jel and cold water until smooth.  Combine the sugar, salt and 6 cups waer and bring to a boil.  Add Clear Jel mixture and cook until thick and clear.  Add fresh fruit.  Fill jars, leaving at least 1 1/2” headspace.  Seal and pressure can 10 minutes at 5 lbs pressure.

Spinach Breakfast Casserole

I needed some foods for the week that would be easy for the Husband to make.  This one fit the ticket as I made it the day before and let it "chill" in the fridge for 24 hours.  All he had to do was pop it in the oven.

This one, although listed in the cookbook as a breakfast casserole, was a GREAT dinner.  I do think I will add more carrot next time . . . and maybe a little onion.  Both Miss Mia and Aisey enjoyed this meal!

Spinach Breakfast Casserole
~ adapted from BH&G 9x13 The Pan That Can

4 cups seasoned croutons (I made my own from a loaf of garlic Parmesan french bread I snagged off the reduced rack at the local super grocery)
1 lb bulk pork sausage, cooked and well drained
1 10 oz package frozen, chopped spinach, thawed and well drained
1/2 cup coarsely shredded carrot (I think I'll make it a full cup next time)
4 eggs, beaten
2 cups milk (we used 1%)
1 10 3/4 oz can condensed cream of mushroom soup
1 cup shredded cheddar cheese
1 cup shredded Monterrey Jack cheese
1/4 tsp dry mustard

Spread croutons evenly in an ungreased 9x13 baking dish.  Spoon sausage evenly over croutons.  Layer the spinach and carrot evenly over sausage.

In medium bowl, stir the eggs, milk, soup, cheddar cheese, Monterrey Jack cheese and dry mustard until well mixed.  Pour egg mixture evenly over ingredients in baking dish.  Cover and chill 8-24 hours.

Preheat oven to 325.  Bake, uncovered, for 45 minutes.  Sprinkle with additional cheese.  Bake an additional 10 minutes, or until edges are bubbly and center is heated through.  Let stand 10 minutes before serving. 

Makes 12 servings.