We had our annual pumpkin carving party last night. We usually have a big shin-dig, but this year I could not get my self together enough to pull that off. We had a much smaller group who had a great time none-the-less.
Sweet and Spicy Roasted Pumpkin Seeds
From: Savour Fare Blog
1 cup pumpkin seeds
2 Tablespoons melted butter
2 Tablespoons brown sugar
1 teaspoon worcestershire sauce
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1 large pinch sea salt
1 small pinch cayenne pepper
Wash the pumpkin seeds, remove any traces of pumpkin flesh, drain them in a colander and then spread on a cookie sheet lined with tin foil and dry in a 300 degree oven for about 15 minutes. The seeds should be dry and crisp.
Combine the melted butter, the brown sugar, the cumin, the garlic, the salt, the cayenne pepper and the worcestershire sauce in a medium bowl. Toss the pumpkin seeds in the mixture to coat. Raise the oven heat to 375 degrees, spread the spiced pumpkin seeds back out on your tinfoil, and roast for 8-10 minutes. Let cool, and enjoy.
Read more: http://savour-fare.com/2010/10/31/sweet-and-spicy-roasted-pumpkin-seeds-happy-halloween/#ixzz1bvBdtr7L
Spiced Apple Cider (sans alcohol)
1 (64 fluid ounce) bottle apple cider
3 cinnamon sticks
1 teaspoon whole allspice
1 teaspoon whole cloves
In a slow cooker, combine apple cider and cinnamon sticks. Wrap allspice and cloves in a small piece of cheesecloth, and add to pot. Bring to a boil over high heat. Reduce heat, and keep warm.