Roasted Pumpkin Seeds

I know it's not quite the right season for this recipe, but I thought I'd go ahead and share it anyway. We were given a huge white pumpkin last week. One of my favorite parts about fresh pumpkins is roasting the seeds. Here's how you do it:

Take your seeds out of your pumpkin and put them in a bowl of water for a little while. This makes it a little easier to separate the pumpkin membrane from the seeds and washes off your seeds. Drain them & rinse them (getting as much of non-seed off as possible). Pat them dry.

Melt a tablespoon of butter and stir it into the seeds, giving them a nice tasty coating.

Spread the pumpkin seeds out on a lightly greased cookie sheet and sprinkle them with salt. Roast at 300F degrees until they're golden brown. It may take an hour. Stir them once or twice while baking.

Enjoy!

Creamy Apple Crisp

I don't really know if this qualifies as a crisp, but whatever it is, it is good. We really liked it for breakfast.

Ingredients:

2 cups quick oats (though I think rolled would work as well)

1 tsp salt

2 cups flour

1 tsp cinnamon

1 1/2 cups sugar, divided

2 sticks butter/margarine

4 large apples, peeled & sliced (tart apples work best)

1 cup cream

Combine the first 5 ingredients, using only 1 cup of the sugar. Cut in the butter until the mixture is crumbly. Press half of it into a 9x13" pan. Layer the apples and sprinkle them with the remaining sugar. Crumble the remaining mixture on top. Bake at 350F for 45 minutes. Pour the cream evenly over the crisp and bake for another 5 minutes. Enjoy!