October is the perfect time of year to take advantage of the abundance of pie pumpkins everywhere. The pumpkins featured in this recipe were Continue reading
Pumpkin is one of the healthiest veggies around! It’s low in calories but chock full of fiber and vitamins. This quick and easy recipe allows you to serve up veggies as a delicious (and healthy) dessert! Your secret is safe with me. Continue reading
Here at Crowded Earth Kitchen, we don’t toss around the Signature Dish moniker lightly. If we label a recipe as a Signature Dish, you can rest assured that the recipe is a guaranteed, crowd pleasing success. Savory Stuffed Pumpkin fits the bill! Continue reading
1 bag of thin pretzel sticks
1 bag of butterscotch baking chips
1 small bag of candy corn
Melt 1/2 cup of butterscotch chips in the microwave, stirring every 30 seconds until chips are fully melted. Arrange six pretzel sticks per campfire as shown, “gluing” pairs of pretzel sticks together using a bit of the melted butterscotch. Allow assembled pretzel sticks to set for a few minutes, giving the butterscotch a chance to harden. Finally, use melted butterscotch to glue two or three candy corn “flames” to each campfire. Store in an airtight container.
A reasonably healthy Halloween treat… imagine! Children (and grown-ups) will love these easy-to-make apple treats. If you are still pondering whether or not to invest in a food dehydrator, what are you waiting for? You’ll recoup the cost after just a few batches of economical, homemade dried fruit. Here’s a link to a dehydrator that costs only $35 with free shipping! You’re welcome.
12 medium size apples (Cortland apples work well)
1 cup cold water
2 tablespoons lemon juice
1/4 teaspoon of black colored sugar
Step 1) Peel and core apples. Slice thin (no thicker than 1/4 inch).
Step 3) Arrange apple slices on food dehydrator trays. It’s OK if the apple slices touch each other just a bit, but they should be in a single layer (not overlapping).
Step 4) Sprinkle the apple slices LIGHTLY with colored sugar. Don’t get carried away! Almost immediately, the color will begin to spread out. The color will continue to deepen as the apple slices dry.
Step 4) Plug in your food dehydrator and allow apples to dry for 12 hours (they may require a bit longer if your apple slices are thick). Apple slices will snap in half easily when they are completely dry.
Step 5) Store in zip-lock snack bags or other airtight container. Apple slices that are completely dry and stored in an airtight container will stay fresh for many months. Good luck keeping them around that long… here at Crowded Earth Kitchen, my little Half-Pint ferrets out dried apple slices from all of my hiding places and devours them on the sly! It’s hard to be annoyed when children delight in such a healthy treat. 🙂
If you’re more of a do-it-yourself’er than an online shopper, feel free to message me for a recipe. Making sweet pickled watermelon rind takes some time, but is worth it if you enjoy this delicacy as much as I do.
First, cut each strip of bacon in half, into two short strips.
Third, place bacon wrapped pieces on a baking sheet with shallow sides. I recommend lining the baking sheet with foil, for easy clean-up!
Fourth, bake in a preheated 375 degree oven for 20 minutes, or until bacon is crispy. Watch carefully so that your bacon wrapped watermelon doesn’t burn!
I can practically guarantee that your party guests will not only find these appetizers delicious, but they’ll make a great conversation starter as well! Enjoy. 🙂
When you carve Halloween Jack-O-Lanterns, don’t throw those seeds away! Pumpkin seeds are high in protein, iron, Vitamin E, and a wide variety of minerals. This year we’re doing something a bit different with our pumpkin seeds, and roasting them in a medley of spices designed to impart the flavors of a barbeque dry rub. Delicious!
Ingredients (Makes about 4 cups)
Seeds from 2 large pumpkins, washed well
2 tablespoons coconut oil (or use olive oil)
1 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon ground thyme
1/4 teaspoon rubbed sage
1/4 teaspoon ground ginger
Step 1) Coat a large baking sheet (the kind with shallow sides) with oil, and sprinkle pumpkin seeds evenly onto the pan. If possible, pumpkin seeds should be in a single layer.
Step 2) Combine spices in a small bowl and mix well. Sprinkle spice mixture over pumpkin seeds.
Step 3) Roast pumpkin seeds in a preheated 350 degree oven for 20 minutes, turning pumpkin seeds over with a spatula after 10 minutes.
Allow to cool completely before snacking; the insides of pumpkin seeds can be HOT! Roasted pumpkin seeds store well in airtight lunch bags, and can also be frozen.