    Brilliant Bayou Pumpkin Seed Snack
Saturday, 28 November 2009
DescriptionThis recipe, along with other sizzling holiday snacks, can be found in the article
IngredientsAt 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/stepsPreheat 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. Reviews |
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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.