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Brilliant Bayou Pumpkin Seed Snack

Saturday, 28 November 2009

Description

This recipe, along with other sizzling holiday snacks, can be found in the article

Sizzling Snacks for Holiday Entertaining by Dave DeWitt

pumpkin seeds

Ingredients

At a glance
Cuisine
New Mexican
Mexican
Cooking Method
Bake
Heat Level
2
Chile
Cayenne
Meal/Course
Appetizer/Hors d'oeuvre
Serves
4

1 egg white

2 teaspoons commercial Cajun seasoning powder

1 teaspoon safflower oil

8 ounces shelled, unsalted pumpkin seeds

1 teaspoon salt

8 ounces lite cream cheese, softened

Fancy crackers

Cayenne powder to taste

Methods/steps

Preheat the oven to 350 degrees F. In a medium bowl, whisk together the egg white, cajun seasoning, and safflower oil. Add the pumpkin seeds and stir to coat.  Spread the seeds on a non-stick baking sheet, and sprinkle with the salt.  Bake the seeds for 15 minutes, stirring every 5 minutes.

Remove the seeds from the oven and let sit for 5 minutes.  Place them in the refrigerator if you need them to cook down quickly.

Place the softened brick of lite cream cheese in a medium mixing bowl.  Stir the seeds into the cream cheese and then place the mixture into a small, attractive serving dish.  Place the dish on a platter and then put the crackers around the dish.


Additional Tips

Neighbors stop by unexpectedly?  Don't panic. You can whip up this fun snack in less time than it takes to polish off a beer or two. Of course, the trick is to have these ingredients on hand at all times. This is easily accomplished, as pumpkin seeds last practically forever when kept in a cool, dry place in an airtight bag or jar.

 

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