sweet pumpkin seeds

Ingredients

• Servings: 2
• 2 cups raw whole pumpkin seeds
• 2 tablespoons butter, melted
• 1/2 cup white sugar, divided
• 1 tablespoon ground cinnamon, divided

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr


• remove all the pulp and strings from the pumpkin seeds, then wash and thoroughly dry the seeds.
• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
• place the melted butter in a bowl, toss the seeds in the butter to coat, and pour them the prepared baking sheet. sprinkle about 2 tablespoons of sugar and 1 teaspoon cinnamon over the seeds, stir the seeds around to mix the coating, and spread them into a single layer. bake the seeds in the preheated oven for 5 minutes.
• remove the seeds from the oven, and sprinkle them with another coating of 2 tablespoons sugar and 1 teaspoon cinnamon, mixing the seeds together and spreading them out as before. bake 5 more minutes. repeat the coating and baking step one more time, and bake the seeds for 5 more minutes.
• sprinkle the seeds with the remaining 2 tablespoons of sugar, mix, and bake the sugar coating the seeds, about 10 more minutes. let the seeds cool on the baking sheet before eating.

pumpkin gobs

Ingredients

• Servings: 1
• 1 1/2 cups solid pack pumpkin puree
• 1/2 cup butter, softened
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup shortening
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 1/2 cup prepared vanilla pudding

Recipe

• preheat oven to 350 degrees f (190 degrees c). line baking sheets with parchment paper.
• cream the butter or margarine with the sugar. beat in the pumpkin, egg and vanilla.
• stir the flour, baking soda, baking powder, salt and ground cinnamon into the pumpkin mixture. blend until combined.
• drop teaspoonfuls of dough the prepared baking sheets. bake at 350 degrees f (175 degrees c) for 12 to 14 minutes. let cookies cool completely then sandwich two cookies together with vanilla filling.
• to make vanilla filling: beat the shortening and 1 1/2 cups white sugar together for 10 minutes. beat in the vanilla and the vanilla pudding. beat until creamy.

pumpkin roll-out cookies

Ingredients

• Servings: 3
• 3/4 cup unsalted butter
• 1/2 cup packed brown sugar
• 1 tablespoon orange zest
• 1/2 cup solid pack pumpkin puree
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 pinch salt

Recipe

• in a medium bowl, cream the butter, brown sugar, and orange zest. stir in the pumpkin. add the eggs and vanilla, mix well. sift together the flour, cinnamon, ginger, nutmeg, and salt; stir into the pumpkin mixture. chill dough for 30 minutes.
• preheat oven to 375 degrees f (190 degrees c).
• on a lightly floured surface, roll out the dough to 1/8 inch thickness. cut into desired shapes and place an unprepared cookie sheet. bake for 10 to 12 minutes in the preheated oven. decorate with frosting or candy.

The Best Caramel Apples

Ingredients

• Servings: 8
• 8 large tart apples
• 8 wooden chopsticks for handles
• 1 cup butter
• 2 cups packed brown sugar
• 1 cup light corn syrup
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs


• bring a large saucepan of water to a boil. dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
• line a baking sheet with parchment paper.
• stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. bring to a boil, stirring constantly, and reduce heat to medium. cook until a candy thermometer reads 248 degrees f (120 degrees c), 25 to 30 minutes; stir constantly to prevent burning. a teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. remove caramel from heat and stir in vanilla extract.
• working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. sprinkle apples with any desired toppings while still hot. let caramel apples cool on the parchment paper. use caution, caramel is very hot.

avocado paletas

Ingredients

• Servings: 10
• 1 cup water
• 1/2 cup white sugar
• 3 avocados, peeled and pitted
• 1 lime, juiced
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 14 hrs 25 mins


• bring water and sugar to a boil together in a saucepan; stir continually until sugar dissolves. set aside to cool.
• pour sugar-water mixture into a blender with avocados, lime juice, and salt; blend until smooth. pour the mixture into 10 ice pop molds.
• freeze until solid yet still soft, about 2 hours; insert wooden sticks and continue freezing until firm, 12 to 24 hours.

Swizzles

Ingredients

• Servings: 7
• 2 cups pineapple juice
• 2 cups orange juice
• 2 cups
• 1/2 (12 ounce) bottle
• 1/2 cup grenadine

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• pour the pineapple juice, orange juice, , , and grenadine together in a pitcher; stir gently.

Mocha Au Lait Mix

Ingredients

• Servings: 12
• 1 1/2 cups dry milk powder
• 1/2 cup instant coffee granules
• 1/3 cup brown sugar
• 2/3 cup miniature semisweet chocolate chips

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, combine milk powder, instant coffee, brown sugar and mini chocolate chips. mix well and store in an airtight container.
• instructions per serving: in a blender, combine 2/3 cup boiling water with 1/4 cup mix. blend until frothy and serve in a mug.