Roasted Pumpkin Seed Ideas

From Rachael Ray:
1 cup of clean, raw pumpkin seeds
1 tsp sea salt
1 Tbs EVOO

Toss seeds with EVOO and salt and spread in a single layer on a greased baking sheet
Roast 10-12 minutes at 375 degrees.
Toss with one of the seasoning blends and toast for 5 more minutes

Zesty blend:
1 tsp garlic powder
1 tsp onion powder
1 tsp sugar
1 tsp worcestershire sauce
pinch cayenne

BBQ:
2 Tbs brown sugar
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/4 tsp smoked paprika
pinch cayenne

Cheesy:
2 tsp grated parmesan cheese
1 tsp onion powder
pinch cayenne

Cinnamon and Sugar:
2 1/2 Tbs sugar
2 tsp cinnamon
1/2 tsp nutmeg

Sesame:
Substitute sesame oil for EVOO in the basic recipe
then toss with:
2 1/2 tsp sugar
1 Tbs sesame seeds
2 tsp ground ginger
pinch cayenne

Holiday Pretzel sticks

http://www.parenting.com/article/frosted-pretzel-sticks

The idea came from an Easter crafts article, but I think they'd be cute for a variety of holidays with different sprinkles and colors of frosting or melted chocolate.

• Pretzel Rods
• Sprinkles
• White or Pink Frosting

What To Do:

1. Put frosting in a small mug or other similar container. Add a tiny bit of water at a time, mixing well, to get a slightly thinner consistency. You want the frosting to stick to the pretzel sticks but not in a blobby way.
2. Dip the end of the pretzel rod into the frosting, coating the top third or even half of the pretzel. Tap pretzel a few times, against inside of mug, to remove excess but make sure the pretzel is coated.
3. Immediately shake sprinkles onto the coating and then set uncoated end in another mug, or lay across a small bowl, leaving the coating set until hardened.
4. When coating are completely set, you can then package for giving. To serve at your party, just arrange pretzel rods in a container, coated ends up.

Baked Kale Chips

http://smittenkitchen.com/2010/03/baked-kale-chips/#more-5870

Baked Kale Chips
Adapted from a bunch of inspiring places

1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)
1 tablespoon olive oil
Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.

Kale-Dusted Popcorn If you’re making the chips with the intention to grind them up for popcorn, I’d use less oil — perhaps half — so they grind without the “powder” clumping. I ground a handful of my chips (about half) in a mortar and pestle (well, actually the “pestle” was MIA so I used the handle of an OXO reamer, not that anyone asked) and sprinkled it over popcorn (1/4 cup popcorn kernels I’d cooked in a covered pot with 1 1/2 tablespoons oil over medium heat, shaking it about with potholders frequently). I seasoned the popcorn with salt. I liked this snack, but I think Parmesan and Kale-Dusted Popcorn would be even more delicious. Next time!