Roasting Pumpkin Seeds
When you're carving your Halloween pumpkins, don't throw away the seeds!
Roasted pumpkin seeds have a nutty flavor and are packed with protein and fiber. Pumpkin seeds are delicious toasted and salted, but they're even better flavored with sweet and savory spices.
How to Roast Pumpkin Seeds:
1. Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.)
2. Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.
3. Sprinkle with salt and bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes.
4. Let cool and store in an air-tight container.
Why Carve Pumpkins?
The story of the Jack O'Lantern comes from Irish folklore. Jack was a crafty farmer who tricked the Devil into climbing a tall tree. When the Devil reached the highest branch, Jack carved a large cross in the trunk, making it impossible for the Devil to climb down. In exchange for help getting out of the tree, the Devil promised never to tempt Jack with evil again. When Jack died, he was turned away from Heaven for his sins and turned away from Hell because of his trickery. Condemned to wander the Earth without rest, Jack carved out one of his turnips, took an ember from the devil, and used it for a lantern to light his way. He became known as "Jack of the Lantern."
*Recipe from Allrecipes
Pictures of the Kids...
Sierra and her friend Hannah in front of Hannah's house 
A little vignette in our foyer. I carved the pumpkin and Cameron made the junior pumpkin on the right.
