Planning to peel apples to make apple pie or applesauce? Instead of throwing those skins away, bake them. They make a delicious healthy snack. Normally I just compost mine in my big composting bin out back, but I decided to try baking them this year instead. My kids loved them, and had enough left over to send some to school with them this morning for their in school snack.
Baked apple skins
Ingredients
Apple Skins/peels
Cinnamon Sugar
Directions:
Preheat oven to 400F. Arrange skins in a single layer on a baking sheet. Bake at 400 for 12-15 minutes. Just until the skins start to turn brown and curl up around the edges. Remove from the oven and while they are cooling, sprinkle with some cinnamon sugar. Allow to cool completely. Once cooled they will become a sweet, crunchy snack. Store in either an airtight container or a zip-lock bag.
Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts
Monday, November 23, 2015
Monday, November 9, 2015
Roasted Pumpkin Seeds
With three kids to make Jack O'Lanterns for, plus my annual need for homemade pureed pumpkin, I end up with a lot of pumpkin seeds. Instead of tossing them, I roast them. I made several batches each with a different flavoring, often I will give them away as gifts to family members, and have also sent loads of them to school with the kids to share at the Thanksgiving Parties.
Here's some of the different recipes I use:
Simple Roasted Pumpkin Seeds
Ingredients
2 cups pumpkin seeds
1 Tbsp olive oil
1 1/2 tsp kosher salt
2 tsp seasoned salt
Directions
Remove seeds from pumpkin. Wash completely. Dry using paper towels. Lay flat on cookie sheet and allow seeds to dry overnight.
Mix pumpkin seeds in bowl with olive oil and seasonings. Stir until completely combined. Pour seeds onto a cookie sheet and bake in a 250 degree oven for 60-90 minutes. Turn seeds every 15 minutes. Cook until desired brown-ness. I like ours crispy! Enjoy!
Notes: instead of seasoned salt try using any of these instead: Old Bay Seasoning, Garlic Powder, Onion Powder, Celery Salt, cinnamon sugar(omit kosher salt), pumpkin pie spice mixed with a bit of sugar(omit kosher salt), brown sugar, shake n'bake, or cayene pepper.
Sweet & Spicy Pumpkin Seeds
Ingredients
2 cups fresh pumpkin seeds
3 tablespoons butter, melted
3 tablespoons brown sugar
3/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon cumin
Directions:
Clean the pumpkin seeds as best you can, removing any strings or pumpkin bits. Add seeds and all other ingredients to a bowl and toss to coat.
Spray two cookie sheets or one extra-large baking pan with cooking spray. Spread pumpkin seeds evenly in a single layer in pan(s) and roast at 250 degrees for 90 minutes (check every 10 minutes after the first hour to be sure they don’t start to burn – mine didn't even come close to burning but it’s always better to play it safe and check).
Remove from oven and cool to room temperature before serving. Store in an airtight container.
Cajun Roasted Pumpkin Seeds
Ingredients
2 cups pumpkin seeds, raw
2 tablespoons butter, melted
1/2 teaspoon cumin
1/2 teaspoon Cajun seasoning
Freshly ground Himalayan pink salt (or sea salt) & pepper
Directions
Preheat oven to 350 degrees.
Pour melted butter onto pumpkin seeds and stir in bowl.
Add seasoning and stir until coated. Layer onto baking sheet and roast for 20-25 minutes.
Salt & Vinegar Roasted Pumpkin Seeds
This particular flavor is my oldest son's favorite. He loved Salt & Vinegar Potato Chips, so he went nuts when I made these Salt & Vinegar Roasted Pumpkin Seeds.
Seeds from one large pumpkin, rinsed and drained
1/2 c. water
1 c. white distilled vinegar
1 tablespoon canola oil
2 teaspoons salt
Directions
Preheat oven to 200 degrees. Line a baking sheet with parchment or a silicone baking mat.
In a large sauce pan, combine the washed pumpkin seeds, water and apple cider vinegar. Bring to a boil, then turn heat down so that mixture simmers on the stove top for 10 minutes.
Remove from heat and dump the pumpkin seeds into a strainer, to drain away all the water and vinegar.
Spread the seeds evenly on the baking sheet, and allow to dry in the 200 degree oven... about 30-40 minutes. Check on them once or twice, and shake the pan around a bit to evenly dry them.
Increase oven temperature to 375 degrees.
In a clean bowl, toss the pumpkin seeds with the tablespoon of oil, salt and Parmesan cheese. Mix well to combine.
Again, spread the seeds on your baking sheet and bake for 20 - 25 minutes, shaking pan once or twice during cooking time. Seeds will be nicely browned when finished.
Here's some of the different recipes I use:
Simple Roasted Pumpkin Seeds
Ingredients
2 cups pumpkin seeds
1 Tbsp olive oil
1 1/2 tsp kosher salt
2 tsp seasoned salt
Directions
Remove seeds from pumpkin. Wash completely. Dry using paper towels. Lay flat on cookie sheet and allow seeds to dry overnight.
Mix pumpkin seeds in bowl with olive oil and seasonings. Stir until completely combined. Pour seeds onto a cookie sheet and bake in a 250 degree oven for 60-90 minutes. Turn seeds every 15 minutes. Cook until desired brown-ness. I like ours crispy! Enjoy!
Notes: instead of seasoned salt try using any of these instead: Old Bay Seasoning, Garlic Powder, Onion Powder, Celery Salt, cinnamon sugar(omit kosher salt), pumpkin pie spice mixed with a bit of sugar(omit kosher salt), brown sugar, shake n'bake, or cayene pepper.
Sweet & Spicy Pumpkin Seeds
Ingredients
2 cups fresh pumpkin seeds
3 tablespoons butter, melted
3 tablespoons brown sugar
3/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon cumin
Directions:
Clean the pumpkin seeds as best you can, removing any strings or pumpkin bits. Add seeds and all other ingredients to a bowl and toss to coat.
Spray two cookie sheets or one extra-large baking pan with cooking spray. Spread pumpkin seeds evenly in a single layer in pan(s) and roast at 250 degrees for 90 minutes (check every 10 minutes after the first hour to be sure they don’t start to burn – mine didn't even come close to burning but it’s always better to play it safe and check).
Remove from oven and cool to room temperature before serving. Store in an airtight container.
Cajun Roasted Pumpkin Seeds
Ingredients
2 cups pumpkin seeds, raw
2 tablespoons butter, melted
1/2 teaspoon cumin
1/2 teaspoon Cajun seasoning
Freshly ground Himalayan pink salt (or sea salt) & pepper
Directions
Preheat oven to 350 degrees.
Pour melted butter onto pumpkin seeds and stir in bowl.
Add seasoning and stir until coated. Layer onto baking sheet and roast for 20-25 minutes.
Salt & Vinegar Roasted Pumpkin Seeds
This particular flavor is my oldest son's favorite. He loved Salt & Vinegar Potato Chips, so he went nuts when I made these Salt & Vinegar Roasted Pumpkin Seeds.
Seeds from one large pumpkin, rinsed and drained
1/2 c. water
1 c. white distilled vinegar
1 tablespoon canola oil
2 teaspoons salt
Directions
Preheat oven to 200 degrees. Line a baking sheet with parchment or a silicone baking mat.
In a large sauce pan, combine the washed pumpkin seeds, water and apple cider vinegar. Bring to a boil, then turn heat down so that mixture simmers on the stove top for 10 minutes.
Remove from heat and dump the pumpkin seeds into a strainer, to drain away all the water and vinegar.
Spread the seeds evenly on the baking sheet, and allow to dry in the 200 degree oven... about 30-40 minutes. Check on them once or twice, and shake the pan around a bit to evenly dry them.
Increase oven temperature to 375 degrees.
In a clean bowl, toss the pumpkin seeds with the tablespoon of oil, salt and Parmesan cheese. Mix well to combine.
Again, spread the seeds on your baking sheet and bake for 20 - 25 minutes, shaking pan once or twice during cooking time. Seeds will be nicely browned when finished.
Monday, November 2, 2015
Candied Pecans
Appetizer or Dessert? I only made these once a few years ago, I served them as an appetizer and they were quite yummy.
Candied Pecans
Ingredients
2 3/4cup pecan halves
2 tablespoons butter, softened, divided
1 cup dark brown sugar
1/2cup water
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Place pecans in a shallow baking pan, in a 250F oven for 10 minutes or until warmed.
Grease a 15inch x 10inch baking pan with 1 tablespoon butter; set aside.
Grease the sides of a large heavy saucepan with remaining butter; add sugar, water, salt & cinnamon. Cook and stir over low heat until sugar is dissolved. Cook and stir over medium heat until mixture comes to a boil. Cover and cook for 2 minutes to dissolve sugar crystals.
Cook, without stirring, until a candy thermometer reads 236 (soft ball stage). Remove from heat; add vanilla. Stir in warm pecans until evenly coated.
Spread onto prepared baking pan. Bake at 250F for 30 minutes, stirring every 10 minutes. Spread on a waxed paper lined baking sheet to cool.
Yield: about 1 pound
Note: the original recipe said to use regular white granulated sugar. I prefer the dark brown sugar because it adds a caramel like flavor to the pecans.
Candied Pecans
Ingredients
2 3/4cup pecan halves
2 tablespoons butter, softened, divided
1 cup dark brown sugar
1/2cup water
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Place pecans in a shallow baking pan, in a 250F oven for 10 minutes or until warmed.
Grease a 15inch x 10inch baking pan with 1 tablespoon butter; set aside.
Grease the sides of a large heavy saucepan with remaining butter; add sugar, water, salt & cinnamon. Cook and stir over low heat until sugar is dissolved. Cook and stir over medium heat until mixture comes to a boil. Cover and cook for 2 minutes to dissolve sugar crystals.
Cook, without stirring, until a candy thermometer reads 236 (soft ball stage). Remove from heat; add vanilla. Stir in warm pecans until evenly coated.
Spread onto prepared baking pan. Bake at 250F for 30 minutes, stirring every 10 minutes. Spread on a waxed paper lined baking sheet to cool.
Yield: about 1 pound
Note: the original recipe said to use regular white granulated sugar. I prefer the dark brown sugar because it adds a caramel like flavor to the pecans.
Subscribe to:
Posts (Atom)