October is here...ALREADY!

I honor the cold and offically feeling that summer is truely gone and fall is here I wanted to start this month off with one of my favorite recipies for your fall events!

TOASTED PUMPKIN SEEDS!! Oh yes so good and so easy!!

Preparing the pumpkin seeds for toasting was the slimiest activity we tried. Some kids loved it; others were totally grossed out. All, however, enjoyed munching on the freshly toasted seeds.

1 small pumpkin

2 tbsp. vegetable oil

Salt

Use an ice-cream scoop to remove the seeds from the pumpkin and transfer them to a large bowl. Now for the tough part: Separate the seeds from the pumpkin fiber (this is a messy job that you should do outside). To make the process a little easier, fill the bowl with water and let the pumpkin seeds soak. Have a bowl of clean water nearby and a colander, too. Preheat the oven to 300 degrees. Toss the rinsed pumpkin seeds into a smaller bowl, drizzle with the oil, and sprinkle with salt. Spread the seeds on a cookie sheet and bake for 30 to 40 minutes, or until slightly brown.