Tag Archives: fall foods

Roasted Pumpkin and Shallots with Sage

roasted pumpkin and shallots and sage

I made this side dish a few days ago for a meal that my church provided for a grieving family after a memorial service.  I had a pumpkin that I needed to use, but I didn’t want to make a pie.  A quick Google search turned up this recipe from Martha Stewart.  I got several compliments about it and enjoyed the spoonful that I ate, as well. In fact, I’m planning on using my other pumpkin to make for Thanksgiving, also.  It’s incredibly simple – practically foolproof and uses very few ingredients.  I recommend it, especially if you’re looking for something to do with those little pie pumpkins you bought for fall decorating.



  • 1 medium pie pumpkin (about 4 lbs.), peeled, seeded, and chopped into 1-2 inch pieces
  • 2-4 shallots, quartered lengthwise (I cut mine into eighths and then halved the longest slices.)
  • 3 tbsp. olive oil
  • 1/4 cup fresh sage, roughly chopped
  • Salt and pepper to taste


  1. In a mixing bowl, toss together all ingredients until pumpkin and shallots are coated in oil and seasonings.
  2. Spread into one layer onto a large cookie sheet.
  3. Bake at 450-degrees for 30-35 minutes, tossing once halfway through.


Happy Thanksgiving!

God bless you!


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Candied Pecans

candied pecans

I bet you can’t guess what’s growing in our front yard.  A pecan tree!  Actually, we have one and a half pecan trees because one is on the property line with our neighbor.  Anyway, Connor and I have been getting lots of fresh air while I pick up pecans, and he throws them back into the yard.  However, despite his insistence that we leave them all for the squirrels, I have managed to gather quite a few pounds of pecans and crack about 10 cups worth of them.  So far, I have made a pie and these tasty little treats.  I even used a few in some biscuit twists I made recently.  I am quite excited about the pecans.




  • 4 cups (1 lb.) pecan halves
  • 2 egg whites
  • 1/2 tsp. vanilla
  • 1 cup sugar
  • 1 tsp. cinnamon
  • 1 tsp. salt


  1. Preheat oven to 250 degrees. Spray a large metal baking sheet with non-stick spray.
  2. In a large mixing bowl, beat egg whites and vanilla.
  3. Add the pecans and mix until all the pecans are coated in egg white mixture.
  4. In a small bowl, mix sugar, cinnamon, and salt until well-combined.
  5. Pour over the pecans and toss until pecans are coated in sugar mixture.
  6. Spread the pecans on the baking sheet in a single layer.
  7. Bake for 1 hour, turning and tossing every 15 minutes. Allow to cool completely.

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Ginger Snaps a.k.a. “Jump-Start Your Labor Cookies”

I’ve been reading some pregnancy forums lately, and a few weeks ago, I happened to run across a thread about “Labor Cookies.”  A little terrified, rather curious, and thinking I might find some kind of a joke, I started reading.  It had a link to an actual recipe for cookies that “supposedly” will start labor.  To my surprise, they really are just Ginger Snaps with a little extra kick.  Well, today, I turned 39 weeks, and I decided that I would make these so-called Jump-Start Your Labor Cookies, just for the fun of it.  (If Connor thinks tonight is the night to enter the world, then all the better.)  You can find the original recipe here:  http://www.shoppingfortwo.com/Articles/Pregnancy/breakyourwatercookies.htm.



  • 2 1/2 c. flour
  • 1 1/2 t. baking soda
  • 3/4 t. cinnamon
  • 1 t. ground ginger
  • 1/2 t. ground cloves
  • 1/2 t. salt
  • 1/2 t. cayenne pepper  *Note:  (This is what gives these cookies their kick.  For just some normal ginger snaps, I suggest only putting 1/8 – 1/4 tsp or none at all.)
  • 8 T. butter
  • 1/2 c. sugar
  • 1 c. brown sugar
  • 1/3 c. molasses
  • 1/4 c. egg whites


  1. Preheat oven to 350 degrees.
  2. Combine flour, baking soda and spices and set aside.
  3. Cream the butter and sugars together.
  4. Add the molasses to the creamed butter, then add the egg whites until combined.
  5. Add the dry ingredients slowly.
  6. Once incorporated, roll dough into 1 inch balls and place onto baking tray. Bake 8-10 minutes.

*Note:  Once cool eat as many as you can possibly stomach, lay down for a nap and wait for labor to begin!

P.S.  I made 64 little two-bite cookies from this recipe.

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Roasted Pumpkin Seeds

A couple of days ago, I shared with you how I made pumpkin puree, and today I’m going to pass along how I made roasted pumpkin seeds.  I’ve never made any before, so I looked at how other people made some, and went with this particular recipe from www.pumpkipatchesandmore.org/pumpkinseeds.php.  They had several recipes to choose from, and I went with the Savory flavor.  They said it was the most popular, and it sounded like it would have the flavor of Original Chex Mix, which I really like.  As it turns out, roasted pumpkin seeds don’t taste too bad, but I may still give these away because I’m not fond of the texture of the seeds themselves.  Anyhow, here’s how to make your own roasted pumpkin seeds.


Step 1:  Separate the seeds from the pulp.

If you’ll remember, I told you to put all your pumpkin “guts” in a bowl to save the seeds.  Well, now comes the fun part, separating the seeds from all that slimy pulp.  If you have kids, put some old newspaper on the table, and set them to doing it.  They will love it.  If you are the honored one to get this task, however, the seeds pop off the pulp easily.  Just kinda squeeze them off the pulp, and they will “pop” off.  I dropped my seeds into a strainer and tossed the pulp.  There is nothing you can do with the pulp as far as I know.  This is a bit of a time-consuming process, but it’s not too bad.

Step 2:  Clean the seeds.

Run the seeds under some warm running water, and sift through them with your fingers.  If you find some stray pieces of pulp among the seeds, just pull it out and throw it away.  Continue to rinse the seeds until you get the slimy stuff off of them, and then it’s time to set them out to dry.

Step 3:  Dry the seeds.

Spread the seeds out on a linen towel and let them dry for awhile.  I let mine dry overnight because I wasn’t in a hurry, but you can speed up the process some by rubbing them between two towels or maybe try blow drying them.  The website I told you about above also says you can dry them in the oven (120-150 degrees).  Just give them a stir about every ten minutes until they get dry.

Step 4:  Season and cook the seeds.

I don’t have a picture of this step, but it’s easy enough.  For the Savory flavor I made, you will need your dry pumpkin seeds, 4 tbsp. of melted butter, 1/2 tsp. garlic salt, and 2 tsp. Worchestershire sauce.  Mix all of this in a small bowl, being sure to coat all of the seeds.  Spread the seeds evenly over a cookie sheet covered with foil, pour any excess seasoning over them, and roast them in a 275-degree oven for about 10-20 minutes until golden brown.  Check and stir them about every 5 minutes.  In my electric oven, my seeds finished in about 15 minutes.  However, according to the website, it can take as little as 10 minutes or as long as 30 minutes, depending on how hot your oven cooks.  Just keep an eye on them to make sure they don’t burn.  Once they are finished, sprinkle some salt on them and serve them hot or cold.

 And here is what the finished project looks like!  Savory Roasted Pumpkin Seeds

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