I found this interesting pumpkin seed recipe this morning in the Boston Herald and thought to share with all

Not all pumpkin seeds are roasted equally. In fact, there are a few tricks to the trade, said Avila chef Rodney Murillo.

That’s good news in homes where roasted pumpkin seeds are as much an autumn tradition as apple picking and leaf peeping.

Murillo uses roasted pumpkin seeds in a yellow beet and goat cheese salad he makes each autumn. But the seeds are delicious eaten by themselves.

He offers these tips for perfectly roasted pumpkin seeds:

Run the seeds under cold water several times to wash off any clinging pumpkin flesh.

Pat the seeds dry with paper towels.

Leave the seeds out overnight to dry completely.

Preheat the oven very low, about 175 degrees.

Bake the seeds in a nonstick pan for 45 minutes, frequently mixing them around so that they cook evenly.

While the seeds are roasting, take a generous amount of sea salt and grind it finely with a mortar and pestle or in a coffee grinder.

After 45 minutes, remove the seeds and taste test. “They’re done when you hear the crack when you bite into them and get a nutty flavor right away,” said Murillo. “The darker they get, the nuttier they get.”

Immediately move the seeds to a room-temperature pan so that they stop cooking.

Quickly sprinkle with finely ground sea salt while seeds are still hot, so that salt melts into them.

Murillo is a traditionalist and sticks with salted seeds. But feel free to experiment. “A lot of chefs like to use a little nutmeg or cinnamon to get more of a sweet flavor for desserts,” he said.

www.recipebuddys.com

DIRECTIONS

1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
2.In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
3.Bake for 25 minutes in the preheated oven, or until golden brown

www.recipebuddys.com

INGREDIENTS
1-1/2 pounds tater tots (Potatoes), thawed
3/4 (10.5 ounce) can condensed cream of chicken soup
3/4 cup chopped onion
16 ounces sour cream
1/2 LB sharp Cheddar cheese best if shredded
A pinch of garlic powder
A pinch of Onion Salt
1/8 teaspoon salt
1/4 cup and 2 tablespoons butter melted
2-1/4 cups cornflakes cereal
1/4 cup and 2 tablespoons butter, melted
1 tablespoon and 1-1/2 teaspoons grated Parmesan cheese
A pinch of Paprika

Directions

1.Preheat oven to 350 degrees, Grease with butter a casserole dish.
2.Mix tater tots, soup, onion, sour cream, cheese, garlic powder, seasoning salt and melted butter. Enter into a casserole dish. Combine cereal and melted butter; spread over casserole. Sprinkle the top with parmesan cheese, onion salt and paprika.
3.Preheat your oven and cook for approx 45 minutes to an hour.. You will know when it is ready when the top is brown… Yummy for the whole family…

www.recipebuddys.com

Pumpkin carving stencils are a great family activity…. Perfect for Halloween …. I found a great site I thought to share

There are all types of patterns for creating your own jack o’ lantern designs. Use these freebies to enjoy.

http://www.spookmaster.com/pumpkin-carving-patterns-freebies.htm

www.recipebuddys.com

INGREDIENTS
2-1/2 (14.5 ounce) cans diced tomatoes, undrained
1-1/4 (8 ounce) cans tomato sauce
1 cup and 3 tablespoons water
1-1/4 (6 ounce) cans tomato paste
1-1/4 medium onion, chopped
1-1/4 garlic clove, minced
1 tablespoon and 1/2 teaspoon dried basil
1 tablespoon and 1-3/4 teaspoons dried parsley flakes
2-1/2 teaspoons sugar
garlic salt to taste
9-1/2 uncooked lasagna noodles
29 cooked meatballs
1-1/4 egg
1 cup and 3 tablespoons ricotta cheese
2-1/3 cups and 1 tablespoon shredded mozzarella cheese
3/4 cup and 2 tablespoons and 1 teaspoon grated Parmesan cheese

DIRECTIONS
1.In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook lasagna noodles according to package directions; drain. Crumble meatballs into the sauce.
2.In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers. Cover and bake at 350 degrees F for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting.

INGREDIENTS
2 tablespoons whole milk
1 egg
3/4 cup Italian seasoned bread crumbs
1/2 teaspoon salt (optional)
1/2 (25 ounce) package frozen cheese ravioli, thawed
3 cups vegetable oil for frying
1 tablespoon grated Parmesan cheese
1 (16 ounce) jar spaghetti sauce

..DIRECTIONS
1.Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
2.In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
3.In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

INGREDIENTS
7 egg yolks
3/4 cup and 2 tablespoons white sugar
3/4 cup and 1 teaspoon milk
1-1/3 cups and 2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1-1/4 pounds mascarpone cheese
1/4 cup and 2 teaspoons strong brewed coffee, room temperature
2 tablespoons and 1 teaspoon rum
2-1/4 (3 ounce) packages ladyfinger cookies
1 tablespoon and 1/2 teaspoon unsweetened cocoa powder

..DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 – 7×11 inch dish.
1.In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
2.In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
3.In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
4.Arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

INGREDIENTS
50 saltine crackers
3 tablespoons and 1 teaspoon all-purpose flour
3 tablespoons and 1 teaspoon dry potato flakes
1-3/4 teaspoons seasoned salt
3/4 teaspoon ground black pepper
1-2/3 egg
1/3 cup and 1 tablespoon and 1 teaspoon vegetable oil
10 skinless, boneless chicken breast halves

DIRECTIONS
1.Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
2.Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
3.One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
4.Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

INGREDIENTS
1-1/3 (8 ounce) packages elbow macaroni
1/3 cup and 1 tablespoon and 1 teaspoon butter
1/3 cup and 1 tablespoon and 1 teaspoon all-purpose flour
5-1/3 cups warm milk (110 degrees F/45 degrees C)
salt and pepper to taste
1-1/3 pinches cayenne pepper
5 ounces cubed ham
7 ounces cubed Cheddar cheese
7 ounces mozzarella cheese, cubed
7 ounces Monterey Jack cheese, cubed
paprika to taste

..DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.In medium saucepan, melt butter and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, and cayenne, and stir frequently until sauce thickens.
3.Remove pan from heat and stir in cheddar, mozzarella, jack and ham. Combine pasta with sauce and stir well. Pour into baking dish. Use paprika to make a decorative pattern on top. Bake 45 to 60 minutes, or until top is the desired crispiness. Let rest 20 minutes before serving.

INGREDIENTS
1 recipe pastry for a 9 inch double crust pie
115 g unsalted butter
25 g all-purpose flour
60 ml water
100 g white sugar
110 g packed brown sugar
8 Granny Smith apples – peeled, cored and sliced

DIRECTIONS
1.Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2.Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3.Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.