Roasted Pumpkin Seeds- Enjoying Fun Recipe    by James frey

5 Spice Nuts
Makes 4 cups

Ingredients
· 1 pound pecan halves (4 cups)
· 1/4 cup margarine or butter, melted
· 2 tablespoons soy sauce
· 1 teaspoon five-spice powder
· 1/2 teaspoon garlic powder
· 1/2 teaspoon ground ginger
· 1/4 teaspoon ground red pepper
 
Directions
1. Place pecans in a 3-1/2- to 4-quart crockery cooker. In a bowl
combine the melted margarine or butter, soy sauce, five-spice powder,
 garlic powder, ginger, and red pepper. Pour over nuts. Stir to coat
 nuts.
2. Cover; cook on low-heat setting for 2 hours. Uncover and stir.
 Turn to high-heat setting. Cover and continue cooking on high-heat
setting for 15 to 30 minutes. Cool.

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Salty Twists
makes 32

Ingredients
· 3/4 teaspoon paprika
· 1/2 teaspoon salt
· 1/2 teaspoon garlic powder
· 1/2 teaspoon onion powder
· 1/2 teaspoon ground ginger
· 1/2 teaspoon ground cardamom
· 1/2 teaspoon dried oregano, crushed
· 1/4 teaspoon ground red pepper
· 2 egg whites
· 1 17-1/4-ounce package (2 sheets) frozen puff pastry, thawed
· 1-1/2 cups finely shredded smoked provolone or smoked Swiss and cheddar cheese (6 ounces)
· 3 tablespoons water
 
Directions
1. Combine paprika, salt, garlic powder, onion powder, ground ginger,
 cardamom, oregano, and ground red pepper. Set aside.
2. Gently beat egg whites with water; set aside. Lightly grease a
cookie sheet; set aside.
3. Unfold the pastry sheets onto a lightly floured surface. Brush
 them with some of the egg mixture. Sprinkle one-fourth of shredded
cheese over each sheet. Fold sheets in half and flatten to 12x6-inch
rectangles with a rolling pin. Brush tops with more egg mixture and
sprinkle each with the remaining cheese. Sprinkle with spice mixture,
 dividing it equally. Fold and flatten each into a 12x4-inch rectangle;
 press the edges together to seal. Cut each folded sheet crosswise
into 3/4-inch-wide strips. Twist ends of each strip in opposite
directions several times. Place on prepared cookie sheet.
 Brush lightly with egg mixture.
4. Bake in a 425 degree F oven about 12 minutes or until golden brown.
 

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Cracker Pizzas
Serves 3-4 snackers

Ingredients
· 12 wheat crackers
· 1 1-1/2-ounce slice Mozzarella cheese
· 1/4 cup pizza sauce
· Sliced, pitted ripe olives (optional)
 
Directions
1. Preheat the broiler. Arrange crackers in a shallow baking pan
lightly sprayed with nonstick cooking spray or lightly greased with
shortening. Cut cheese slice in half lengthwise and into sixths
crosswise, making 12 squares.
2. Place a piece of cheese on each cracker. Spoon about 1 teaspoon
pizza sauce atop. Top with olive, if desired. Broil 5 to 6 inches
from the heat for 1 to 2 minutes or until cheese is melted.

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Pasta Snacks
Makes 6 cups

Ingredients
· 6 ounces rotini (corkscrews), ditalini (tiny bow ties), ruote (wagon wheels), or other bite-size pasta
· Cooking oil for deep fat frying
· 1 cup broken walnuts, toasted
· 1/4 cup pumpkin seeds, toasted
· 2 tablespoons margarine or butter, melted
· 1/4 cup grated Parmesan cheese
· 1 teaspoon dried oregano, crushed
· 1/4 teaspoon garlic salt
 
Directions
1. Cook pasta according to package directons, drain. Rinse with cold
water; drain well and let dry.
2. Heat 2-1/2 inches of cooking oil in a deep saucepan or deep-fat
 fryer to 365 degrees F. Fry pasta, about a dozen at a time, in deep,
 hot oil for 1-1/2 minutes or until browned, stirring to separate
pieces. Remove with slotted spoon. Drain on paper towels. Repeat with
remaining pasta.
3. Place drained pasta in a mixing bowl; add walnuts and pumpkin seeds.
 Pour margarine or butter over mixture in bowl; stir to coat.
 Combine Parmesan cheese, oregano, and garlic salt. Sprinkle over
 mixture in bowl; toss. Cool. Store in an airtight containter up to
3 days.

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