Are you making a pumpkin pie from scratch this Thanksgiving? Don’t throw out the best part!

I’m talking about the seeds, of course!

After you wash and cut open the pumpkin, scoop out the pulp and seeds. Place them in a big bowl and then call one of the little kids into the kitchen. Tell them their job is to remove the seeds from the “slime” (use that word, they’ll think it’s cool). Have your helper drop the seeds into a separate bowl.

After the seeds and pulp have been separated, rinse the seeds in a colander and then lay them out on paper towels to air dry. Put them in a re-sealable plastic bag until you’re ready to use them (they’ll hold for about a week).

There are so many ways to roast pumpkin seeds. Here’s my recipe for how to make Candied Pumpkin Seeds, which are great to snack on, top a salad or sprinkle in your oatmeal. They also make sweet little hostess gifts!

I made these very Spice Island spicy, not hot spicy. Click here to read more and to get the recipe!

       Print this recipe.    

So you’re ready to make caramel apples, eh? Well knowledge is power, so here are some ways to guarantee success.

10 TIPS FOR MAKING CARAMEL APPLES

1. BUY INDIVIDUAL APPLES. You don’t know what you are getting if you buy apples in a bag. Yes, buying the bag is cheaper, but you want to bite into a hard, crisp apple… not one that’s soft with bruises.

2. WASH THE APPLES. Apples produce their own wax naturally. Many growers (even organic) also add another layer of USDA-approved wax to give them shine and retain moisture. You’ll want to remove this wax so the caramel will stick. Simply place the apples in a colander and pour on boiling water. Dry completely to remove the white film.

3. USE FOOD-SAFE STICKS. Chopsticks, craft sticks or pop sticks are perfect for holding the apples. It’s very Pinteresty to use sticks you’ve gathered outside. Unless you’re going to boil these twigs and let them dry out thoroughly, pass up this idea. Do you really want to use something that a squirrel sat on earlier in the day?

4. CHILL YOUR APPLES. Line a baking tray with parchment paper, put the sticks in the apples and then put the apples on the tray. Refrigerate until ready to dip. This will help the caramel stick!

5. USE THE RIGHT POT. Use a heavy pot. A heavier pot distributes the heat evenly so you won’t get “hotspots” and burn the caramel.

6. GET A THERMOMETER. A candy thermometer is absolutely essential. Many recipes give you visual clues, but what I may consider “dark amber” someone else may find to be “already burned.” Don’t risk it.

7. USE A SILICONE SPATULA. A heat-resistant spatula allows you to really scrape the sides of the pot so the caramel doesn’t overcook and burn.

8. HAVE THE DECORATIONS READY. This goes back to basic mise en place; have everything in place before you begin. You want the decorations on plates and ready to go before the caramel on the dipped apples cools too much.

9. DECORATION PERFECTION. When decorating the caramel-covered apples, roll the apples in the decorations (nuts, candy, whatever) or put the decorations in your palm and press them gently into the apple. If you try to sprinkle on the decorations, they will just fall off. Get ‘em to stick the first time.

10. HAVE PATIENCE. Making caramel apples takes lots of patience. Waiting for the caramel to reach the right temperature. Waiting for the caramel to cool before decorating the apples. Waiting for the decorated apples to set before you can dive in and finally eat them…

Now that you’re armed with these 10 Tips for Making Caramel Apples, click here to find the Perfect Caramel Apples Recipe. And if, by chance, you have any leftover caramel… pop some popcorn and pour it on top. Now that’s enchantment!

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The kids are on vacation but, hey, guess what? You’re not!

Big and little people still need to be fed, so why not make something quick and easy that can be thrown on the grill or in the oven like these Island Chicken Drumsticks?

Here’s what you do:

1. Buy one of those 12-packs of chicken legs (or more if you’re feeling particularly ambitious).
2. Prepare the dry rub from spices you probably already have in your pantry. You don’t need to follow my recipe… use what you have!
3. Heat up the grill or oven and in 20 minutes dinner will be ready.

If you DO make extra drummies, you’ll have something to feed the hungry horde for lunch tomorrow or a picnic dinner the day AFTER tomorrow. Perfect. Easy. Just like summer should be!

       Print this recipe.    

We eat fresh broccoli all year, so I honestly didn’t know that it was a seasonal vegetable. Yep… fall to early spring, that’s when it’s at its peak.

I guess I thought that as long as the broccoli wasn’t yellow and limp, it was good to go.

No, no, no. There’s so much more to it.

Something to remember: even if you buy gorgeously green broccoli with tightly packed florets, if you overcook it you’ll loose all the nutrients. Lightly steam or microwave the broccoli until tender-crisp and you’ll preserve the cancer-fighting beta-carotene.

Here are 10 Tips for Buying Perfect Broccoli… at any time of year!