Dandelion Punch

Warm the orange juice and lemon together, then add the dandelions. Add the sugar, stirring constantly until dissolved. Let cool and then refrigerate overnight. Strain and then combine the juice mixture with ginger ale.

Dandelion Wine

Take a gallon of fresh picked dandelioni flowers and place them in a large tub, pour 1 gallon of boiling water over them and let it steep for about 10 or so days stirring now and then. Then strain the liquid and add 3 or 4 pounds sugar, its up to you and your tastebuds Slice the lemon and the orange and add them too. Heat so that the sugar all dissolves and simmer for about 20 minutes or so. Remove from heat. After it has cooled down, add a tablespoon of brewer's yeast. Cover and leave for a few days. Then put it in a cask and bottle it for 2 months or more.

Extra Hot Chocolate

Combine all dried ingredients and mix well. Warm the milk in a sauce pan, stirring constantly. Do not allow it to boil! Gradually add dry ingredients, beating in with a whisk until smooth and warm. Drop in the vanilla extract and stir. Pour into mugs. I like to serve it with ice cream or whipped cream on top.

Mulled Cider

Put it all in a saucepan. Simmer for 20-30 minutes. Strain and serve hot.

Spiced Milk with Honey

Tie up all the spices in a cheesecloth square, or, if you don't have one you can just put them right in the pan and strain the milk before serving. Combine spices, milk and honey in a saucepan. Heat gently for 20 minutes (do not boil). Serve hot.

Breakfast Foil Packs

This recipe makes a regular appearance at our campouts and it's a big hit.

Per foil pack you will need-
2 1 foot strips of aluminum foil
1/2 apple, sliced
1/4 red onion, sliced (optional)
3 breakfast sausages (I use vegetarian sausage)
1 pat of butter
1 tablespoon maple syrup

Place apples, sausages & onion slices in the center of one piece of foil. Top with a pat of butter and drizzle with maple syrup. Carefully fold the aluminum foil top to bottom, then side to side. Place face down over the other piece of foil and fold the same way.

To cook, just throw them on the fire. They are done when you can smell them.

Campfire French Toast

For Midsummer, of course, when you've got the remains of last night's bonfire to work with.

This recipe is meant to be cooked in that nifty little sandwich thing that you old over your fire. I’m not sure what it’s called, but it opens up and you can put bread inside and then clip it shut. It’s got a long handle. You’ll know it when you see it.

2 eggs
½ cup milk
Cinnamon sugar*
Bread*

Whip the milk and eggs together and sprinkle some cinnamon sugar into the mix. Soak the bread in the milk and egg mixture and then place a slice inside the buttered sandwich cooker. Sprinkle with cinnamon sugar and then place a second soaked slice of bread on top. Close the cooker and let sit on the coals five minutes or so, then turn and cook five minutes more. Check to see if it’s done.

*If you use cinnamon bread you can omit the cinnamon sugar, but be careful, because cinnamon bread burns faster.

Cereal Sprinkle

Combine equal parts

Slivered almonds
Raisins, yellow and black
Chopped dried dates and/or apricots

Store in an air tight container in the fridge and sprinkle on top of your favorite cereal for an extra nutrition boost.

Fabulous (and easy) Spinach Quiche

Preheat oven to 425 degrees F. Precook piecrust for 5 minutes.
Place the spinach in a colander to drain as much liquid as possible.
Beat together eggs, yogurt, flour and thyme and then add the spinach and the shredded cheese.
Sprinkle the mushrooms and green onions on the bottom of the pie pan and top with the spinach mixture.
Bake for 15 minutes, then turn down the oven to 350 and bake 30 minutes more. Cool before cutting.

High Protein Pancake Mix

Any combination of the following-

Soy flour
Amaranth flour
Flax meal
Oat flour (Put some uncooked oatmeal in the blender)

Added to any combination of the following-

Quinoa flour
Buckwheat flour
Whole wheat flour

Combine equal parts of the above two combinations

For each 1 cup of above add

1 tablespoon sugar (or more if you prefer)
1 teaspoon baking powder
Pinch salt
1/3 cup powdered milk*

Blend well, store in an air tight container.

To make pancakes:
1 cup of mix
1 egg*
2 tbsp oil
1 cup water*

Mix lightly, cook on medium hot, lightly oiled griddle. Makes 6-8 pancakes.

*For a vegan pancake mix, omit the powdered milk from the mix and replace the water with soy milk. If you do this, you may wish to reduce or eliminate the soy flour or use rice milk instead. Also, when eliminating eggs, add two tablespoons of applesauce or apple butter for each eliminated egg.

**For an extra-easy healthy pancake, combine the flour mixture with equal parts Bisquick and prepare as directed on the Bisquick box. You may need to add more sugar.

For variety and extra nutrition, try the following add-ins

2 tbsp each Sunflower seeds & chopped dried apricots
2 tbsp creamy peanut butter and 1 chopped banana
¼ cup blueberries, fresh or frozen
1 apple, chopped fine & 2 tbsp cinnamon sugar

Hot Cross Buns

Preheat the oven to 390°F.

Add the warm water to a medium sized bowl and stir in the brown sugar until dissolved. Sprinkle the yeast granules over the top and put aside. Melt the butter and set aside. In a large bowl or electric mixer sift the flour, milk powder and spices and then add the dried fruits. When the yeast mix is frothy add to the flour and fruit and pour in the melted butter. Mix to combine and knead by hand until smooth or for about 8 minutes using a mixer with dough hook. Cover and set aside to double in size. Cut and shape 15 buns and place in a warm greased baking tin. Lightly beat the egg and thinly coat the tops of the buns with the egg wash using a pastry brush. Place the buns in a warm place to continue rising for around 40 minutes.

Bake for 20 minutes.

Cross variations:
1. Mix 5 tablespoons of flour with around one tablespoon of water, food coloring of your choice and a little sugar to make a firm dough. Roll into thin strips and place across the buns to form the crosses. Brush the strips with a little more egg wash BEFORE baking.
2. Mix 1/2 cup confectioners with 1/2 cup orange juice and a dash of milk. Draw crosses on top of the buns with this AFTER they are baked. (You can add food coloring to this too if you want to make it more festive.)

Morning Rice

This is very good for morning sickness and hangovers and a good way to use leftover rice from last night's dinner. Try it for Galasia or Imbolc.

Hot cooked brown or white rice
Milk
Cinnamon and sugar
Raisins (optional)

Pour milk over hot cooked rice and sprinkle with cinnamon and sugar and raisins for taste.

Sloppy Omlette & CousCous

Serves 2 hearty portions

4 eggs
1 onion, chopped
1 green or red bell pepper chopped
1 tomato chopped
¼ cup milk (optional)
½ cup couscous, prepared as usual

Combine milk and eggs and whip till frothy. Whip the eggs alone if you don’t want to use milk. Saute onions and green peppers in butter for five minutes. Add tomatos, then pour eggs over the lot. Scramble eggs until firm. Serve over couscous.

Stovetop Rice Pudding

My kids love this for breakfast. It's a great way to use up rice leftover from dinner the night before.

Ingredients
2 cups cooked rice
2 eggs
1/2 cup milk
2 tbsp cornstarch
2 tbsp sugar
1/2 cup cereal sprinkle (Dried fruit and nuts)

In a saucepan, combine milk, eggs, cornstarch and sugar and beat until smooth. Place over low heat. Stir in dried fruit and nuts then stir in rice. Continue stirring until thickened.

Sunrise Surprise

Perfect for Eosia, Ostara or Easter

1 egg
1 slice of tomato
1 slice of sharp cheddar cheese
1 slice of whole wheat toast

Fry the egg over easy. Right after you turn it, top with a slice of tomato topped with a slice of cheddar cheese. Serve over toast.

Wake Up Muffins

These are nice for Imbolc.

2 cups flour
2 Carrots, grated
1/2 cup raisins
1 green apple, peeled, cored, grated
1 cup sugar
1/2 cup almonds, sliced
2 tsp. baking soda
3 eggs
2 tsp. cinnamon
2/3 cup vegetable oil
1/2 tsp. salt
2tsp.vanilla

Soak raisins in hot water, in a covered bowl, for 30 minutes. Drain thoroughly.

Preheat oven to 350 degrees.

In a large non-metal bowl, mix flour, soda, cinnamon, and salt. Stir in carrots, raisins, apple, and almonds. In a separate bowl, beat eggs, oil, and vanilla until well blended. Stir egg mixture in to the flour mixture until just wet. Grease muffin pan with a little butter or use cupcake/muffin cups. Divide the batter into the cups and bake for 20-22 minutes, or until golden brown. Cool for 5 minutes before removing from pan.

Makes 8 servings.

Batwing Stew with Dumplings

Heat a large dutch oven and coat the bottom with melted butter or oil. Add cabbage, onions, potatoes, sweet potatoes, parsnips, carrots and garlic. Saute for 10 minutes or so. Add vegetable broth, coriander and cardamom pods. Bring to boil. Reduce heat to simmer for 10 minutes.

In the meantime, combine all dry ingredients for the dumplings. Cut in shortening until you have a grainy texture like cornmeal. Add apple cider and mix until the dough sticks together and is just moist.

Drop dumplings by the spoonful on top of your stew. Sprinkle with dill (or thyme). Cover and cook for fifteen minutes more.

First Harvest Chicken

This was my favorite first harvest meal back when I ate dead things. It's extremely bad for you. It's suitable for both first and second harvest festivals, Lughnassadh or Mabon.

1 chicken, cut up, or 4 legs and thighs
1 Summer Squash, sliced
1 Zucchini Squash, sliced
1 stick of Butter
Minced garlic, 1 tsp.
3 Fresh tomatoes, cubed
3 cobs corn, cleaned and broken in half

Melt the butter in a pan and saute the garlic in the butter. Then add the cleaned, skinned chicken parts and cook till browned. Keep adding butter as needed. Then add the corn on the cob cut into 1-inch pieces and let cook about 5 minutes. Then add the sliced zucchini and let cook about 15 minutes. Lastly, add the tomatoes, quartered, and turn off the heat. Serve with crusty bread to soak up all that good fattening garlicky brown butter sauce.

Macaroni and Cheese

Preheat the oven to 400 F. In a saucepan, melt 1/4 cup butter and cream cheese, stirring constantly. Add the mustard. Cook and stir till cream cheese is melted and you have a lovely smooth white sauce. Stir in the macaroni and cheese cubes. Add the cubed ham and/or chopped broccoli if desired. Pour into a casserole dish. Arrange the tomato slices on top in an attractive fashion. Bake for 15-20 minutes to melt the cheese and heat through.

Meat & Potato Foil Packs

When I was still eating meat these made a regular appearance at our campouts, but now I make veggie packs. These are great to make ahead of time and bring with you camping. They take up very little space in the cooler and can be wedged between other items.

Ingredients

1 pound lean beefi strips
1 sliced onion
2 sliced potatoes
1/4 cup sliced mushrooms
Butter or oil

Aluminum Foil

Combine potatoes, meat, onions and mushrooms in a dish and mix them up. Tear off a piece of aluminum foil about a foot long. Spoon enough of the mixture into the middle to make a full serving. Drizzle a teaspoon of oil over each pile of food or top with a pat of butter. Carefully fold the top of the aluminum foil over the mixture and then bring the bottom up over the top. Fold both sides in. Place the foil packet over another 1 foot piece of aluminum foil and fold it again with the seal inside the non-folded edge.

Store in the cooler until you are ready to cook them. Just throw them on the fire and cook until you hear them sizzling and smell the meat. Remove with tongs, tear open and enjoy right from the foil.

Savory Veggie Toss

Ingredients
1/2 cup vegetable broth
1 sm jar artichoke hearts
1 sm jar black olives
1 teaspoon capers
2 bell peppers sliced
10 grape tomatoes washed
1/4 cup pieces chopped portabella mushrooms
1 clove garlic, minced
The day before you wish to serve, put broth, garlic and bell peppers in a deep frying pan. Heat to simmer for 10 minutes, or until peppers are tender. Add more broth if necessary.

Add all other ingredients and continue heating for five more minutes.

Remove from heat, allow to cool and store in the fridge overnight. You can eat it right away, but it is really much better the next day.

Reheat in a deep frying pan and serve over hot angel hair pasta.

Vegetarian Lasagna

You need-
1 can (26 oz) crushed tomatoes
1 small zuchini or yellow summer squash, chopped small
2 medium sized colored bell peppers, preferably red or yellow, chopped small
1 clove garlic, minced
1 tbs olive oil
1 10-ounce package chopped frozen spinach, thawed, drained
15 ounces ricotta cheese
1 pound mozerella, shredded
1 cup grated parmesian
1 package instant, no-boil lasagna (or regular lasagna prepared)
Fresh basil, oregano and parsley to taste

Preheat the oven to 350 degrees.

Place oil in heavy iron skillet, when hot, add garlic and saute lightly. Add zuchinni and peppers and saute until soft, then add mushrooms. Saute a few more minutes than pour crushed tomatoes over the lot. Reduce heat and simmer.

Combine ricotta cheese and spinach in a bowl. Set aside.

Add herbs to sauce, a sprinkle of sugar and/or salt may also be good. Season to taste.

Spread some olive oil around the bottom of a lasagna pan. Line the bottom with noodles. Carefully spread a thin layer of the ricotta/spinach mixture over the noodles. Top this with some of the tomato mixture. Sprinkle some parmesian and mozerrella over top of that, then top with noodles again. Repeat the whole procedure till you get to the top. The top layer should be a thin layer of tomato sauce (without veggies in it) smothered in mozerrella cheese.

Place the pan in the oven and let cook for one hour. Then slice it like a cake and serve it up with a spatula.

Face Food

Sometimes, in the winter especially, our skin just feels miserable and no amount of moisturizing will fix it. The problem is dead skin and your local drug store is just dying to sell you harsh exfoliants to fix it. Before you go there try this little recipe. It exfoliates, nourishes and moisturizes all in one, and you can eat it too. If you wanted to...

1 part corn flour (not corn meal) (You can leave this out if you can't find it)
1 part powdered milk
2 parts soy flour
2 parts oat flour (put oatmeal in the blender till it becomes a fine powder if you don't have any)
Glycerine

Combine all the dry ingredients and add enough glycerine to get a nice paste. You can also add honey and vitamine E at the same time as you add the glycerine. Use this as an exfoliating scrub in place of soap, especially in the winter time if you get dry, rough skin.

If you don't have any glycerine, store the powder in a cool, dry place and take out just enough for each use, combining it with enough water or milk to form a paste. It can also be used this way as a facial masque.

Baked Custard (and Flan)

This dessert is almost required for Galasia or Imbolc. When I was pregnant I used to make custard for breakfast. It was the only thing I could eat in the morning.

Ingredients

3 eggs
1/4 cup of sugar
1 tsp vanilla
2 1/2 cup Milk or cream

Preheat the oven to 350 degrees. Place six custard cups into a baking pan at least an inch deep.

Beat sugar and vanilla into the eggs and then add the milk and beat till smooth.

Pour the mixture into the custard cups and place the pan with the cups in it on the top rack of the oven. Carefully pour water into the pan around the cups about an inch deep.

Bake the custard for about 45 minutes or until set and when poked the stick comes back clean. Serve warm or chill.

To make Flan-
Sift 1/2 cup of brown sugar into the bottom of the custard cups before pouring the milk mixture into them.

Blueberry Dumplings

Preheat oven to 350

Place apple juice in a saucepan. Stir in cornstarch and sugar until dissolved then add blueberries. Cover and turn on low heat. Heat for 10 minutes stirring periodically or until berries are thoroughly warm and desired texture is acheived. This will vary depending on whether you use fresh or frozen. (Should be like pie filling)

Meanwhile, mix together dry ingredients for the dumplings. Cut in shortening until you have a grainy cornmeal like texture. Add milk and mix until just moist.

Pour fruit mixture into a baking dish (I use a glass or ceramic bowl). Drop dumpling mixture by spoonfuls over the top until completely covered. Bake for 15 minutes or until a toothpick stuck in the top of the dumplings comes out clean.

Carrot Cake

Heat oven to 300 degrees. In mixer bowl, combine sugar, oil, and eggs; beat at medium speed for 2 minutes. Stir together flour, salt, baking soda, and cinnamon. Add to oil-sugar-egg mixture; beat 2 minutes more. Stir shredded carrots and walnuts into batter; mix well. Pour batter into greased and floured 15 x 10 x 1-inch pan or three 9-inch round cake pans. Bake for 1 hour and 10 minutes or until cake springs back when lightly touched with finger. Cool cake completely.

For frosting, combine all ingredients and beat until light and fluffy. Spread between layers and on top and sides of cake.

Cranberry Apple Sauce

Peel and slice the apples, rinse and sort the cranberries. Place in a saucepan with apple cider and simmer covered for 1 hour on low heat. Make sure it's covered because the cranberries might explode! Add sugar and cornstarch and stir. Simmer 10 minutes more, stirring constantly. Serve warm or cold. If chilled, it will gel.

Rice Pudding

Preheat oven to 350 degrees and butter a 2 quart baking dish.

Scald the milk over medium heat and then remove from heat. Add sugar and rice and mix well. Beat vanilla and cinnamon into eggs and then add to milk and rice mixture and mix well again.

Pour into the baking dish and sprinkle with nutmeg. Bake for 20 minutes, stir and bake 20 minutes more.

Serve warm or chill.

Saltine Cracker Toffee

One of my co-workers brought this in and it was so good I couldn't stop eating it. I couldn't figure out how she made it, so I asked her and boy was I surprised!

You need-
1 box Saltine Crackers
2 sticks of butter
2 cups of brown sugar
1 bag chocolate chips

Preheat the oven to 400 degrees.
Line the bottom of a 10x15 baking pan with the saltine crackers in a single layer.
Melt the butter in a saucepan and add the sugar to dissolve it. Bring to a boil, stirring constantly, till it gets to the soft ball stage (when you drop a bit in a cool water it forms a soft ball).
Pour this over the crackers in the baking pan and put it in the oven for 5 minutes.
Pour the chocolate chips over the mess in the pan, spread out over the whole top and put it back in the oven for another minute or two, just so it's melted.
Remove it from the oven and let it cool. Then crack it into bite sized pieces. man it's good. It doesn't sound good but it is soo good!

Doggie/kitty Meatloaf

Empty the bag of frozen mixed vegetables into the blender and blend into a powder. (This won't work if they're not frozen). Combine this with all the other ingredients in a large bowl and knead with hands until it is thoroughly combined. Shape into a loaf and place into a large loaf pan (or two small ones if you need) and bake at 350 30 minutes or until just set. Remove, allow to cool and slice. Store in the refrigerator.

Alternatively, you can form this into single-serving hamburger-like paddies, place a piece of waxed paper between each and store in an old bread bag in the freezer. Remove one paddy at a time and thaw in the fridge or in the microwave. Prepare rare and serve at room temperature.

I raised my puppy on this and it gave him a marvelously glossy coat and since I prepared it myself with all human grade food products I don't have to worry about what scary stuff might be lurking. It's also good enough for people to eat.

Check out pet rood recipes at Amazon.com for more stuff!

Rice Ball Kong Stuffing

Work oil or broth and vinegar into the sticky rice. Form into small balls around the extra goodies (cubed chicken, eggs, fish, kibble) and stuff into the Kong.

Mediterranean Wrap

You'll Need-
Tabbouli
Hummus
Pita Bread
Cherry Tomatoes
Olives
Feta Cheese

Put a big glob of hummus into a pita and fill the rest of the way with tabbouli salad. Serve with cherry tomatoes, olives and feta cheese on the side.

Not a Tuna Sandwich

This is my substitute for tuna fish which many vegetarians have a very hard time giving up. Granted, it doesn't taste exactly like tuna (the addition of some seaweed may help with this) but it does have the texture and provides a similar satisfaction in the tummy.

Sandwich Filling-
1 can of chick peas, rinsed and drained
2 tbsp kefir (or yogurt or silky tofu) (This can be omitted)
2 green onions, chopped
2 tbsp chopped fresh parsley
1 stalk celery chopped

Mash all ingredients together and use just like you would tuna in a sandwich. It's best in a pita with lettuce and tomato or on whole wheat with a sharp cheese.

Nut Butter Sandwiches

Peanut butter and jelly is a traditional favorite, but try these combinations as well.

Peanut butter and bananna slices
Almond butter and apricot preserves
Pecan butter and apple butter

Of course, most schools don't allow nuts anymore. But you could try soynut butter. Soynuts are actually beans, not nuts.

Roman Feast

You'll need to get a sectioned tupperware-type container, or several small ones. Into them place:

Sliced italian bread with olive oil for dipping. Flavor the olive oil with garlic and oregano.

Grapes, dried dates, apricots, sectioned oranges.

Cubed feta cheese and olives

Note- This is our family's traditional "living room floor picnic" meal for family movie nights. It's great for any occasion when you want a balanced meal but you don't want to necessarily eat it all at once.

Vegetarian Fiesta Wrap

Tortillas
1 can Black beans, rinsed and drained
1 tbsp fresh chopped cilantro
1 green onion, chopped
2 tbsp Kefir (or yogurt or silky tofu)
1 tomato, chopped
Lettuce (preferably some other green, actually, like dandelioni greens)

Combine all the ingredients except the tomato and mix well, mashing the beans lightly.
Spread this into a tortilla, top with greens and chopped tomotoes and roll.
Depending on the size of your tortillas and how full you make them, this makes 2-4 servings.

Serve with unsalted tortilla chips and salsa.

Bean Salad

This is another requested favorite at potlucks. It's a marvelous starti to a vegetarian meal. It also travels well and is a snap to make.

Ingredients
1 can chick peas, rinsed & drained
1 can black beans, rinsed & drained
1 can red beans, rinsed & drained
1 can white beans, rinsed & drained
1 bunch parsley, chopped
3 stalks celery, sliced
3 green onions, sliced
2 tomatoes, cubed
1/2 cup lemon juice

Combine all ingredients and toss.

Cucumber Salad

This cool, refreshing salad is loaded with memories of summers at Grandma's house and family picnics. It is an excellent choice for a Midsummer gathering.

1/2 cup cider vinegar
1 tsp sugar
1/2 tsp salt
1/2 tsp dill
2 tbsp olive oil
2 cucumbers, sliced thin
1 medium red onion, sliced thin into rings
2 medium tomatoes, wedged
Fresh ground pepper to taste

Combine vinegar and seasonings in a large bowl. Then add vegetables and toss to coat. Chill it in the fridge several hours before serving.

Harvest Salad

Rinse and chop fruit and place in a bowl. Set aside.
In a separate bowl, combine yogurt, lime juice and honey and whip smooth. Taste it to make sure it's right and adjust as necessary. Pour over the fruit and mix well to coat.
Sprinkle candied nuts over the salad just before serving.

Cauliflower Masala

Place garlic and cauliflower in a large pot. Drizzle with chili oil. Cover and turn on heat for a minute or two. Sprinkle garam masala over all and pour vegetable broth over all add tomato paste. If you're using chick peas, add them now too, if you're using tofu or paneer, wait a bit so it doesn't fall apart on you. Stir to incorporate. Simmer 10 minutes.
Add tomatoes and paneer or tofu.
Cover and simmer 10 more minutes.
Add remaining ingredients, stir, cover and simmer five more minutes.
Cauliflower should be not quite soft.

Serve with brown rice.

Maple-Pecan Yams & Apples

Preheat oven to 400 degrees. Place the cubed apple and yams in a baking dish. Pour cider over all and stir to coat.
Cut the butter into tiny squares and sprinkle over the top.
Bake for 30 minutes.
Remove from the oven and stir again. Pour maple syrup over all and sprinkle with pecans.
Return to the oven for 20 more minutes or until tender.

Serves 4-6 (depending on the size of your yams and apples)

Sweet Potato Latkes

This is great, yummy comfort food! Serve with sour cream on top and your favorite vegetable and spiced apples on the side for a stick-to-your ribs meal. Great for a cold night.

You need
2 potatoes
2 sweet potatoes
2 eggs
Dash of cinnamon
Dash of nutmeg
1 green onion
2 tbsp flour
Safflower oil

Peel & shred potatoes & sweet potatoes. Cover them with water and let them soak 10 minutes. Strain in a colander or cheese cloth and rinse, squeeze out excess moisture and then let drip while you slice the green onions, beat the eggs and combine them together with the cinnamon and nutmeg. Put the potatoes in a large bowl, add the egg mixture and mix well, sprinkle with flour and mix well.

Add oil to a heavy iron skillet about 1/4 inch deep and heat. When the pan is good and hot, shape the potatoes into small pancakes, about 2-3 inches across and drop into the oil. Allow to fry 2-3 minutes or until brown and then flip and cook the other side. Place on a paper towl to drain.

Roasted Pumpkin Seeds

This autumn traditioni makes use of the leftovers from Harvest Festival pies and Samhain pumpkin lanterns and often makes its way into the simple feast. Pumpkin seeds are great by themselves or sprinkled over salads.

After carving your pumpkin, wash the seeds and lay on waxed paper to dry.

Spray a cookie sheet with no-stick cooking spray and spread them evenly across the sheet. Very lightly spray the seeds before roasting.

Put them in the oven and bake at 300 degrees for about 35 minutes, until they're a toasted, golden brown. Salt the seeds to your preference and consider adding additional seasoning and spices such as garlic salt, Worcestershire, Cajun or accent seasoning.

Allow the roasted pumpkin seeds to cool before eating. Store the seeds in an air-tight container or bag for up to a week to retain flavor and freshness.