Triple Punks!

This is a trio of yummy Pumpkin seeds.

Seeds from 2 pie pumpkins
1/4 of a bag of butterscotch chips
1/4 bag of white chocolate chips
1/4 bag of semi sweet chocolate chips
Separate them from the guts and rinse in collander
Put them into a bowl cover them in warm sea salted water overnight.
Drain them the next evening and dry them for an hour or two on paper plates
Spread them out on an ungreased cookie sheet and sprinkle them with sea salt
Bake at 350 til golden brown approx 15 mins. you will have to stir then occasionally
While they are baking tear off three small sheets of wax paper and lay out on counter

Use a double boiler to melt (seperately so use three small glass bowls on a pot of boiling water) each kind of chips. separate roasted seeds evenly on the three pieces of wax paper and drizzle each set with 1 kind of chip drizzle. Let them sit until hardened enough to remove from wax paper back to baking sheet into three rows. Put back into oven and rebake about 5 to 7 minutes remove and let cool completely. Break apart and put into bags. They are so good!

Roasted Sweet Pumpkins

These are warm delicious and comforting
Serves 8


2 Pie Pumpkins

1 Stick Real Butter
2 cups Brown Sugar
 1 tblsp Nutmeg
1 tblsp Cinnamon
1 tblsp pumpkin pie spice
1 tsp Salt
1 tsp Cayenne pepper

All ingredients will be divided between the two pumpkins. Cut tops off pumpkins and scrape out insides and seeds. You can use the seeds later for my punks recipe. Put both pumpkins in microwave about 10 minutes to soften them a little this shortens cooking time you can do 15 minutes in microwave if you want to bake them quicker. Place microwaved pumpkins on a baking sheet and brush out sides and tops with veggie oil. Place all ingredients inside pumpkins dividing equally between the two. Place in oven on 375 degrees for about 1 to 2 hours stirring the insides to mix up with the melted butter. Remove from oven and stir again dust all over with nutmeg and powdered sugar and serve as a side dish or as a dessert in place of pumpkin pie!

Brie and Apricot pastries

Serves 12

1 Wheel creamy Brie 8 oz

1 small jar apricot preserves

Roll of filo dough thawed in refrigerator cut a three inches off of the end and freeze roll

Unroll filo dough cut into 3 square stacks. Spray muffin tin lightly make small crusts out of the filo alternating corners in the cups to make little pie crusts Saving a half stack to make tops. Brush crust with veggie oil. Cut Brie into 12 pieces and place into the cups add a spoonful of apricot preserves on top. Use the rest of the filo squares and separate them into 12 stacks take a few layers and bunch it up and push it into the apricot preserves to make it stick and this will make a top. DO this for all 12 then bake in a 325 degree preheated oven for about 10- 15 minutes checking constantly til filo is golden brown and crisp. Remove from oven and serve immediately.

Bacon and Honey Scallops from Vegetarian loves Omnivore book by Lady Veggie Head

Bacon and Honey Scallops
serves 4

1 bag fresh or frozen bay scallops 1 lb
4 slices bacon
3 tablespoons honey

Thaw scallops overnight in fridge rinse and drain and dry on paper plates with paper towels. set aside. Chop bacon in small pieces and fry until crispy add honey and mix then add scallops and cook 5 minutes or until white. You may get excess water from cooking scallops and you can drain this as you cook but leave some juice in the pan. Season with sea salt and fresh ground pepper. You can add more honey if you want them a little sweeter. Rinse and dry a bag of fresh flat leaf spinach place on 4 plates and top with scallops and bacon drizzle with the juice in pan. My husband loves these and if you are vegetarian you can leave off the topping and top spinach with white wine vinegar and olive oil with sea salt and pepper.