Halloween was a success this year. We hit an all time record. Instead of 4 trick-or-treaters we had 7! I don’t know why kids wouldn’t want to come to our house since it’s probably one of the coolest decorated houses in the neighborhood. It’s sad that I have to take down all my decorations this week. I was thinking of keeping my grim reaper up and putting Christmas lights around him. Someone suggested a golden halo and white cloth and he can be an angel. He is weather proof and everything, but I don’t want to risk it with the ammount of snow we get in North Dakota.
I made some roasted pumpkin seeds while waiting for the trick-or-treaters to come out. These are like crack, I tell you. The secret to having some great roasted pumpkin seeds is patient. It takes awhile to clean out all the pumpkin guts from them, and you have to let them dry out over night. One time, I tried making roasted pumpkin seeds, and they never turned out. Don’t know what went wrong with them, because they were awful. These were so good and I think it will be one of my new Halloween traditions.
Get rid of all the guts from the pumpkin seeds. A colander works best to clean them. Let the pumpkin seeds sit out over night or for 24 hours. Sprinkle the pumpkin seeds with your favorite seasoning. I used a house blend from Paula Dean which includes onion powder, garlic powder, salt, and pepper. Roast the pumpkin seeds at 250 degrees for about an hour. Enjoy!