Wednesday, October 30, 2013

Our Annual Pumpkin Carving Party, Potluck and Recipes

On Monday we had our annual Pumpkin Carving Party and Potluck.

We always have extra fun when we light them up outside. It was cold and drizzly, so we did not do a group photo.

The adults chatted, talked about books and enjoyed each other's company while the kids carved.

After all of these parties, Halloween proper seems a bit quiet and tame. I've loved our parties, but I am also ready for a bit of quiet.

Spiced Maple Roasted Pumpkin Seeds
modified from:
1/4 cup butter
2 cups raw whole pumpkin seeds,
washed and dried
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons maple syrup

1. Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper.

2. In a large skillet over medium-low heat, melt the butter, then stir in the seeds. Cook, stirring constantly, until the seeds turn slightly brown in color, about 10 minutes. Remove from heat. Drain off any excess butter, and stir in the cinnamon, nutmeg, and maple syrup until the seeds are thoroughly coated with spices. Spread the seeds out onto the prepared baking sheet.

3. Bake in the preheated oven until crisp and golden brown, stirring every 10 minutes, for 30 to 45 total minutes of baking time.

Thanks to Natalie for sharing her photos and her recipes. She helped make our party a big success!

Apple Nachos
via:Life with Fingerprints

Granny Smith Apples, cored and sliced, skin still on
1 bag mini Marshmallows
1 tea. Butter
1 container Caramel (like the kind you put on ice cream)
1/2 bag mini Chocolate Chips

Cut up some granny smith apples and arrange on a platter. Melt a bag of miniature marshmallows with a tbsp of butter and once completely melted, pour over the apples. Next choose your caramel (melt the cubes, melt the chips, buy the marzetti tub, whatever) warm it up and drizzle over the apples. Top it off with miniature chocolate chips.

They are messy and absolutely delicious.


Ham & Cheese Sliders
via:Just a Pinch Recipes

2 pkg king hawaiian rolls
1 pkg thin sliced deli ham
1-2 pkg swiss cheese, sliced
1 stick butter, melted
1 tsp worcestershire sauce
1 1/2 Tbsp mustard
1 Tbsp dried minced onion
1 Tbsp poppy seeds

Cut the top off rolls and set aside. Place a slice of ham and a slice of Swiss inside of each roll. Replace tops. Place them into a large baking dish or heavy cookie sheet tightly together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly

Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy.
Serve warm.

Bruce's Pumpkin Mousse:

1 3 oz. Vanilla Instant Pudding

1 1/2 C. Milk

1 8oz. tub Cool Whip, thawed

1 15 oz. canned pumpkin

1/2 tsp pumpkin pie spice

Mix pudding and milk. Stir in pumpkin and pumpkin spice. Fold in Cool Whip

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