After you have carved the pumpkin, don’t throw away the seeds. Pick them out of the messy pumpkin insides. Rinse them with water to get the slime off, drain with a colander. Fry in a non-stick pan on Medium heat with a little butter in the pan. Sprinkle with garlic salt to taste. It takes a good bit of garlic salt. Cook until crisp and not chewy. they should turn a golden brown. Great warm or cold. So good for you!
These were named after my friend Kat who introduced us to these. You have to try these, they are always a hit when I make them. My kids beg me to make more!
1 1/2 Cups Light Olive Oil (or canola or vegetable)
1 Pkg Dry Ranch Dressing Mix
2-3 Tbsp Dry Crushed Red Peppers (use more or less depending on how hot you like them)
1 Box Saltine Crackers
In a large mixing bowl, mix in first 3 ingredients. Add one sleeve crackers. With bare hands carefully mix them up in the liquid quickly. Remove crackers and place in another empty bowl. Repeat this for all 4 sleeves of crackers. Once they have been all mixed in the liquid put them all back into the original bowl. Scrape out the empty bowl into the other one. Put in a gallon plastic bag to store. These will last up to 2 weeks.
1 Jar Sliced Pickled Beets
Place cold eggs in saucepan, cover with cold water. Bring to boil then time 11 minutes of boiling. Cool with cold water and peel the eggs.
Meanwhile heat the beets and the beet juice. In a plastic storage container place the eggs and cover with the beets and juice.
Refrigerate for 24 hours.
use dark chocolate pudding to fill puffballs then sprinkle confectioners sugar on top.
2. Whipped Cream and Berries
cut up any kind of berries you like and mix into whipped cream. You can add a tiny amount of sugar if you like.
3. Broccoli Cheese Spread
Cut the florets off of the stem and put in food processor. Or you can use a knife. You want them chopped very small. 1 – 12 ounce of cream cheese and 3 Tbsp ranch dressing. Mix it up together. This is a great filling for puffballs and also a spread for crackers.
4. Chicken Cheese Spread
- Ham Salad – Take leftover ham and use meat grinder or food processor. Add Mayonnaise, salt, pepper and sweet pickles chopped up.
- Chicken Salad – I use the canned chicken – in the tuna isle – or use chicken breasts chopped up. Add Mayonnaise, salt, pepper and I like a little dill pickle chopped up.
- Egg Salad – Take hard boiled eggs and chop them up. Add mayonnaise,salt, pepper and either dry or wet mustard.
- Cream Cheese and Olive – Slice up some green olives and mix into cream cheese. This is an old Jewish delicatessen favorite.
- Whipped Cream and Chocolate – Fill with whipped cream. Melt chocolate. Cover with chocolate.
- Crab meat – Use real or imitation. Mix with the whipped cream cheese. Add a little salt and pepper. If you like a little lemon.
- Tuna salad – Mix tuna with mayonnaise and add chopped celery, or chopped dill pickle, or chopped sweet pickles. Salt and pepper to taste.
- Bacon and Chive – See Recipe
These are fresh cucumbers from the summer. You just have to eat them and don’t want to make pickles. So fresh and cool during the heat to enjoy.
- 1 Cucumber peeled and sliced
- 2 Tbsp Submarine Sauce – you can buy this in the deli of your grocery store
- 1 Tbsp Vinegar
- 1 Tbsp Light Olive Oil
- 1/4 tsp Garlic Salt
- Salt and Pepper to taste
- 1 chopped small tomato
- 1/2 Onion sliced
Peel and slice the cucumbers. Place in a bowl. Cover with the rest of the ingredients. Stir around. Put in refrigerator for at lest an hour.
You can add chopped fresh tomatoes and sliced onions it you like – yummy!
Can serve without onion slices and tomato – still just as good!
The left over dressing can also be used to dip bread into like at the Italian restaurants
Variation – if you would rather make the dressing from scratch
1/2 C Vinegar – apple cider vinegar is a little harsh – I prefer rice vinegar
2 Tbs Extra Virgin Olive Oil
1/2 tsp Basil
1/2 tsp Parsley
1/4 tsp Garlic Salt