Pumpkin Pie Seeds

Ingredients:
1 cup pumpkin seeds, rinsed and dried
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
6 teaspoons sugar
1 tablespoon vegetable oil

Directions:
Spread the pumpkin seeds in a single layer on a large baking sheet and roast them in a 250 degree oven for 45 minutes or until the seeds are completely dry and lightly browned (large seeds may take longer).
 

In a large bowl, stir together the pumpkin pie spice, the salt and 2 teaspoons of the sugar and set aside.  

Heat the oil in a large non-stisk skillet over medium-high heat,.
  

Add the seeds and the rest of the sugar to the skillet, stirring constantly with a wooden spoon until the sugar melts, about 45 seconds.
  

Scrape the seeds into the pumpkin pie spice mixture and stir to coat.
  

Allow the seeds to cool before eating and store in an airtight container.

Caramel-Apple Jello Shots

From the Halloween party!


This was found here: http://www.buzzfeed.com/emofly/how-to-make-delicious-caramel-apple-jello-shots

Recipe notes: You could definitely swap out the vodka for bourbon, use coconut milk instead of evaporated milk, and regular hot chocolate mix if you can’t find caramel hot chocolate.


Makes 40 Jello Shots

INGREDIENTS
Fresh lemon juice from 1 lemon
5 apples (Granny Smith work best)
1/2 cup water
1 envelope caramel hot chocolate mix (Nestle or Land o Lakes; regular hot chocolate is ok too; each envelope is about 1 oz.)
1/4 cup sweetened condensed milk
1/4 cup caramel sauce
1 envelope unflavored knox gelatin
1/4 cup sugar
1 cup vodka

PREPARATION
Cut the apples in half lengthwise. Using a melon baller, scoop out the inside of the apples, taking care to create a shell of even thickness. Set apple halves into cups of a muffin pan and squeeze or brush lemon juice onto cut apples to reduce browning. Place in fridge until filling is ready.

Make filling: In a medium saucepan, combine water with hot chocolate mix and whisk until the cocoa dissolves. Add evaporated milk and caramel sauce and whisk again to combine. Sprinkle gelatin onto mixture evenly and allow to sit about 2 minutes. Heat the mixture over medium-low heat, whisking occasionally, until it just reaches a gentle simmer — this is to ensure gelatin is fully dissolved.

Add sugar and simmer gently for about a minute. Turn off the heat and let mixture cool to warm. Add vodka. Transfer to a container with a spout.
Fill each apple cup with caramel jello mixture. Refrigerate a few hours or overnight.
To serve, place apples flesh-down (Jello down) on cutting board. Cut lengthwise in half, then in half again. Trim off any brown parts with a paring knife. Serve immediately. (The lemon juice can only prevent the browning for so long).