Halloween Snack Mix

Create your own Halloween-inspired snack mix by tossing together your favorite candies, nuts, salty snacks, dried fruit, crackers or cereal (dry). Below is my personal recipe, use it as is or use it as inspiration for your own snack mix. This recipe yields 12 cups or 24 (1/2 cup) servings.

2 cup Roasted Pumpkin Seeds
1 cup Sunflower Seeds
2 cup Frito's Corn Chips
1 cup Triscuits or other cracker (broken into pieces)
1 cup Reese's Pieces
1 cup  Plain M & M's
1 cup Dried Cranberries
1 cup Dried Cherries
1 cup Raisins
1 cup Mixed Nuts

Throw everything into a large bowl and toss or shake to mix. Can be stored up to 3 weeks in an airtight container.

Additional Ingredients: gummi worms or other scary gummi candy, redhots, candy corn, popcorn, caramel popcorn, your favorite cereal: Cheerios, Froot Loops, Rice Chex, etc.

Roasted Pumpkin Seeds

When you're carving your pumpkins don't throw away the seeds! They make a delicious and nutritious treat. One 1/4 cup serving of pumpkin seeds packs a powerful punch of essential vitamins, minerals and anti-oxidants. And are a good source of iron, zinc, magnesium, protein and fiber.

Toasted pumpkin seeds have a sweet, nutty flavor and can be salted or tossed with other sweet or savory spices.  Roasting your own seeds is an easy project for the whole family and can be a fun way to flex your creative culinary skills.  

All you need to get started are your pumpkin seeds, cooking spray, olive oil or butter and salt or other seasoning.

How To Prepare and Roast Pumpkin Seeds

1. Scoop out your pumpkin and throw the seeds in a large bowl - rinse under cold water and remove the pulp and strings. It's a good idea to do this before the pulp gets dry.
2. Drain and pat dry. Spread in a single layer on cookie sheets and let dry completely (from 4 hours to overnight).

Pre-heat oven to 325 degrees F.

1. Lightly coat with cooking spray, olive oil or butter; toss to coat.
2. Spread out in a single layer on cookie sheets and sprinkle with seasoning and bake until toasted, about 25 minutes
3. Pumpkin seeds cook fast so check and shake the pan every 15-20 minutes.
4. Let cool and serve

Variations:

Like your seeds super salty? Soak overnight in salt water (use 1/4 cup salt to 2 cups of water) and dry overnight before baking.

Want something sweet? Think "pumpkin pie" - mix up some brown sugar, cinnamon, nutmeg, cloves, allspice with a pinch of salt or use you favorite brand of pumpkin pie spice blend. (Works best with butter or butter-flavored cooking spray)

Looking to add some salt-free flare? Sprinkle on some Mrs. Dash Seasoning Blends. My current favorites are Fiesta Lime, Caribbean Citrus and Southwest Chipotle.

Make Your own International herb blend inspired by the classic flavors of other countries:

• French: Herbes de Provence
• Indian: curry powder with a pinch of cayenne
• Italian: basil, rosemary and oregano
• Chinese: Chinese Five Spice blend
• Japanese: Wasabi powder

Post a comment with your favorite spice blend inspired by your heritage!

In addition to making great snacks, they can be used on salads or soups, and in muffins, cakes and cookies. Pumpkin seeds can be stored in an airtight container at room temperature up to 2 months or frozen up to 6 months (but I doubt they'll last that long!).You can use the same techniques with the seeds from acorn and butternut squash.

Fun Facts:

• There are 30 varieties of pumpkins grown on 6 continents
• Pumpkin was once thought to cure freckles
• The average pumpkin has about 500 seeds
• Pumpkin seeds are called pepitas in Mexico and are used in many delicious Mexican dishes
• Called cucurbita by Native Americans they were believed to cure kidney disease 
• For more fun facts, check out this cute Pumpkin Video from history.com

Rice Krispies Ghost Treats

For some reason I've been thinking a lot about Rice Krispie Treats lately. This may have to do with the fact that I'm on a strict diet or Kellogg's is doing one heck of a good job marketing their pre-made versions as they seem to be everywhere I go. Or maybe I'm just hungry.

Whatever the reason, I went to the Kellogg's website to check out nutrition facts thinking that I could probably eat just one...and I found this recipe for coconut ghost treats. They are so cute and they're only 140 calories. I'm definitely going to have to make these soon.

Coconut Ghost Treats™

* 3 tablespoons butter or margarine

* 1 package (10 oz., about 40) regular marshmallows

* - or -

* 4 cups miniature marshmallows

* 6 cups Kellogg's® Rice Krispies® cereal

* Flaked coconut

* Canned frosting or decorating gel

* Assorted candies

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using 1/2-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into ghost shape. Cool. Decorate with coconut, frosting and/or candies. Best if served the same day.

MICROWAVE DIRECTIONS:

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Prep Time: 20 minutes / Total Time: 40 minutes / Servings: 12

®, ™, © 2010 Kellogg NA Co. Kellogg Kitchens® recipes are the property of the Kellogg Company.