Recipe For The Best Roasted Pumpkin Seeds

Happy Monday!

It is that time of the year again! Time to carve pumpkins, and roast the seeds! Fresh roasted pumpkin seeds are one of my favorite things! I could live off of them, and once you eat one you can’t stop!

My husband and I carved our pumpkins this past weekend. We have a whole tradition for carving pumpkins. While carving, we watch a Halloween movie and have a cocktail. We also keep our pumpkin hidden from each other till the very end and then determine who’s is better. Just a little friendly competition ๐Ÿ™‚ Then we get to my favorite part…roasted pumpkin seeds!

I have tried many different ways of cooking pumpkin seeds. My Favorite recipe is plain and simple. I’m not one for all the fancy stuff. Plus, I must have my pumpkin seeds be on the dark, crunchy side! The crunchier, the better.

This year, the came out superb! Salty, crunchy, with great coloring! I can’t wait to share this recipe with you! I am hoping that many of you still have some carving to do so that you can try this recipe!

Roasted Pumpkin Seeds

  • Prep Time: 5m
  • Cook Time: 1h
  • Total Time: 1h 5m

Ingredients

  • Pumpkin Seeds
  • Salt
  • Pepper
  • Paprika (Optional)

Instructions

  1. Preheat oven to 375 degrees
  2. Clean and rinse pumpkins seeds of all pumpkin guts.
  3. Lay pumpkin seeds evenly on cookie sheet. I use tin foil, this is optional.
  4. Generously sprinkle salt and pepper over pumpkin seeds. If you are wanting to add a little paprika like I did, do this now.
  5. Bake for 30 minutes.
  6. Stir pumpkin seeds, cook for another 30 minutes
  7. When done, pumpkin seeds should be a nice brown color. Let them cool down, and enjoy!!

roasted-pumpkin-seeds

After tasting these, I told my husband that we might have to get some more pumpkins just so I can get the seeds. He didn’t really like that idea. ๐Ÿ™‚ However, he did agree that the roasted pumpkin seeds turned out really great this year.

I hope everyone enjoys their last week of October, and has a fantastic Halloween! I can’t wait to see all of the awesome costumes thisย  year!

Did you have a favorite recipe for pumpkin seeds?

Cheers,

Victoria

 

P.S. I think my husband won the pumpkin carving contest this year. Here is a picture of our finished pumpkins. Mine is the first one and his is the second one.

Roasted Pumpkin Seedspumpkin-2

 

The Best Crockpot Spinach and Artichoke Dip

 

Crockpot Spinach And Artichoke Dip

the best Crockpot Spinach and Artichoke Dip.

As everyone knows, it is football season.I don’t really care about football…like at all. However, I enjoy the food that goes along with football games. I will gladly sit there and snack on all the food while others pay attention to the game. But more than just eating the food, I enjoy cooking it. I am always looking for appetizer recipes to cook on game day.

As well all know, chips and dip are a common appetizer for watching any sporting event. For most, the go to dip is salsa, but at my house it’s spinach and artichoke. We LOVE spinach and artichoke dip! When it’s game day my husband is asking me to make it.

I cannot eat artichokes by themselves. I don’t know if it’s a texture or taste thing, but I can’t do it. Now, when they’re mixed with spinach and cheese, I can gobble them up! Lets take a look at the best crockpot spinach and artichoke dip recipe ever!

Crockpot Spinach And Artichoke Dip

The Best Crockpot Spinach and Artichoke Dip

  • Prep Time: 5m
  • Cook Time: 40m
  • Total Time: 45m

Ingredients

  • 8 ounces Cream Cheese. You can use full fat or light, whatever you fancy.
  • 16 ounces Sour Cream
  • 1/2 Stick of Butter
  • 1 1/2 cups Fresh Spinach
  • 14 ounces Artichoke Hearts
  • 5 1/2 cups Shredded Parmesan Cheese
  • 1/4 cup Shredded Mozzarella Cheese
  • dash Minced Garlic
  • dash Salt
  • dash Pepper

Instructions

  1. Combine all ingredients into crockpot and allow to heat through (about 40 minutes).

Not only is this dip recipe extremely easy, it is extremely delicious!ย  It has just the right amount of cheese, and the garlic really comes through and makes this exceptional! If you’re like me and love garlic, don’t be afraid to sprinkle a little extra in! ๐Ÿ™‚ You can serve it with the normal tortilla chips, or try something different. How about some french bread cut up and toasted? Or some pita chips and fresh veggies? Ah, it’s all so good!

Crockpot Spinach and Artichoke Dip

So, the next time you are wondering what you’re going to make for the big game or even just a little gathering, remember this marvelous spinach and artichoke dip! I guarantee people will be pulling you aside asking for the recipe!

What are some of your game day recipe favorites?

Cheers,

Victoria

 

 

 

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Stick To Your Ribs Salisbury Steak

Salisbury Steak

Home cooked meals…

Don’t you just love a good home cooked meal? One that just sticks to your ribs and leaves you completely satisfied? I know I do! Most of those meals for me involve potatoes just like the above. Today I am bringing you a family recipe. I know there are TONSย of different kinds of recipes for Salisbury steak but I really love ours! And once you’re done trying it, you will too!

The secret to our Salisbury Steak is in our gravy. Instead of the brown gravy that most recipes call for, I use a can of cream of mushroom soup and milk. Different huh? And boy, is it divine! Mix that with some delicious mashed potatoes and a veggie and you have yourself one scrumptious meal!

I made this last night and it was probably the best I have made it yet! The patties stuck together nicely and didn’t fall apart. The gravy came out to a nice thickness, and tasted fabulous! I added some mashed potatoes to the menu just like I mentioned above. I added some asparagus (my go to veggie) and they had such a nice crisp to them I felt as if I was at a restaurant. My husband even mentioned that he thought the Salisbury steak was the best to date.

By the time we were done with dinner I was ready to go to sleep. This dish is comfort food at its finest.

Salisbury Steak

Stick To Your Ribs Salisbury Steak

  • Prep Time: 15m
  • Cook Time: 20m

Ingredients

  • 1 Egg
  • 1/4 cup Plain bread crumbs OR 1 pieces of bread chopped up
  • 1/2 Small onion, diced real small
  • 1 Can Cream of Mushroom Soup
  • 1 pound Ground Beef
  • 1 Can of Milk
  • dash Garlic Salt
  • dash Pepper

Instructions

  1. Spray bottom of large skillet with oil. Start warming pan on medium heat.
  2. While skillet is heating up, mix in a large bowl hamburger, onion, bread crumbs, and egg.
  3. Make hamburger mixture into 4 even sized patties. Make sure they are on the thinner side, they cook better.
  4. Put patties into warmed up skillet and cook.
  5. While patties are cooking, mix Cream of Mushroom soup and one can of milk together in a medium sized bowl.
  6. When patties are done, pour milk and soup mixture into the skillet. When soup mixture is hot and bubbly, it is time to eat!
  7. Serve and enjoy!

Salisbury Steak

 

Here it is. Another dinner that you can and should add into your rotation! You won’t regret it, and your family will thank you!

Try this recipe and share with me how you like it! Did you add anything differently? Were you as stuffed and sated as we were?

Until next time,

Victoria

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Dinner alert! Steak and tortellini pasta dish

Happy Hump day everyone!

I can’t believe it is Wednesday already! I’ve been so busy with my Etsy shop, and trying to get things done before my birthday this weekend, that I almost forgot to put up another recipe for you all to try!

This week I am giving you a delicious steak and tortellini pasta dish (I told you I love pasta). My husband asks me to make this dish for him at least once a week, except for he calls it Tori’s Tortellini. It incorporates everything he LOVES in a meal… meat, cheese, and pasta. And because it is so damn delicious and pretty simple to make, I can’t deny him.

I feel like you can never really go wrong with a meat and pasta dish. Am I right, or am I right? Not only is it meat and pasta but now you are throwing in a delicious garlic cream sauce and cheese. Can you say YUUMMM!? It is making my stomach growl just talking about this.

For this recipe, I used elk steak. Some people are going to scrunch their noses up when they read this, and that’s okay! You can definitely substitute the elk steak for regular beef steak, the choice is yours. Or, if you are vegetarian, skip the meat and just make the tortellini and the garlic cream sauce! Whichever way you decide to make this, I promise you, you will not be disappointed! It is that good!

Drum roll please!

Steak and Tortellini Pasta Dish

Steak and Tortellini Pasta Dish

  • Prep Time: 15m
  • Cook Time: 20m
  • Total Time: 35m

Ingredients

  • 1 cup Whipping Cream or half and half
  • 1/4 cup Sour cream. Heaping cup
  • 1/2 cup Shredded Parmesan Cheese
  • Minced Garlic
  • 2 tablespoons Olive Oil
  • 3 tablespoons Butter
  • 1 package Cheese filled Tortellini
  • 1 pound Steak. Cooked and cut up
  • dash Garlic Salt

Instructions

  1. Add butter to big frying pan. Once butter is melted add steak. Sprinkle a little bit of garlic salt and let cook.
  2. While the steak is cooking add sour cream, whipping cream, oil, minced garlic, and cheese together in a large mixing bowl. Stir well until mixture looks frothy. Set aside.
  3. Cook Tortellini according to package.
  4. When steaks are still a little pink, take out of pan and cut into bite size pieces. Put back into pan on low.
  5. When Tortellini is done, drain and add it to the pan with the steak. Pour sauce in pan with steak and tortellini and mix everything together.
  6. Raise temperature to medium heat. Cook till cheese is melted and sauce has thickened up.
  7. Serve and enjoy!

Ta da! Here it is! I am really hoping this is something you guys truly enjoy and add to your recipe stash!

Steak and Tortellini Pasta Dish

I would love to hear your thoughts on this dish. Besides my husband telling me how much he loves it, I don’t have much opportunity to hear other people’s thoughts. So please, comment below!

Cheers,

Victoria

Refreshing Cherry Bomb Moscow Mule with Lime

Refreshing Cherry Bomb Moscow Mule w/ Lime
I love a good drink.

I love a big tasty glass of wine, I love a nice martini, I love a good beer, and I definitely love Moscow Mules.

Moscow Mules have to be one of my favorite beverages…like EVER! There is just something so refreshing about a Moscow Mule. The way the it fizzles in your mouth, the way the ginger beer compliments the other flavors, and lets not forget the copper mug! How badass is the copper mug?! Plus, there are so many different types of Moscow Mules! But, they can also be a little hard on your wallet. So, I decided why not try to make my own at home!

Going to the liquor store and trying to choose the flavored vodka that I was going to use for my homemade Moscow Mule was atrocious! Do you know how many different kids of vodka there are!? A billion. When did we get so many? I remember there being like five. Anyways. for this Moscow Mule I went with cherry. You can never go wrong with cherry flavor.

Now, for the good stuff. Making the Cherry Bomb Moscow Mule with Lime. When choosing a ginger beer, I would suggest using Goslings Ginger Beer. It has just the right gingery taste. The last time I made these, I used Cock-N-Bull Ginger Beer (as pictured), and I have to be honest, I didn’t like it. It was too spicy and overpowering for me. If you like that spicy taste, then by all means go for it! Also, I always add a little bit of the maraschino cherry juice along with some actual cherries! Nothing like getting a little fruit with your alcohol. ๐Ÿ™‚

Refreshing Cherry Bomb Moscow Mule w/ Lime

Refreshing Cherry Bomb Moscow Mule

Ingredients

  • 1 Copper Mug
  • 4 ounces Ginger Beer
  • 1 1/2 ounces Cherry Vodka
  • 4/24 ounce Lime Juice
  • Maraschino Cherries
  • Lime
  • Ice

Instructions

  1. Put ice in Moscow Mule mug.
  2. Pour 1 1/2 ounces of cherry vodka in mug.
  3. Add 4 ounces of ginger beer.
  4. Pour a little maraschino cherry juice into ginger beer and vodka.
  5. Add 1/6 ounces of lime juice.
  6. Stir everything together.
  7. Add a couple maraschino cherries and cut off a slice or two of lime and add to mug.
  8. Enjoy!!!

There it is! I hope you went into the kitchen and made one for yourself and are now kicked back relaxing!

Cheers,

Victoria

Try this AMAZING creamy garlic, asparagus, and penne pasta dish!

Creamy Garlic, Asparagus and Penne Pasta
I LOVE PASTA!

I could eat it every single day of the week! Let me reassure you, I don’t…but I could. I plan our families meals at least a week in advance and I work really hard at putting pasta dishes into the mix only once or twice. When I’m able to add yummy veggies to my exquisite bowl of carbs though, I don’t feel so bad if an extra pasta meal accidentally slips in. I’m bad, I know.

Now, I’ll warn you, this dish still isn’t the healthiest (there is heavy cream in it) but O.M.G your taste buds are going to be happy! Not to mention that this is another recipe that doesn’t take long to whip up and I know everybody loves those! This typically turns out to be my “Monday meal” the meal that I don’t really have to think about, or prepare for when I’m getting back into the groove of the week and I usually have all the ingredients in my cupboard and fridge.

Anyways, back to the recipe! I know you are going to LOVE this! The asparagus comes out of the oven with just a little bit of crunch which it has to have or else it gets all stringy and that just isn’t right! Once you mix everything together though, it just becomes this explosion of flavors! The garlic, the cream, the pasta! It all comes together so nicely, and I always end up going back for seconds. I just can’t help it!

Pasta dish 1

 

Delicious Creamy Garlic Asparagus and Penne Pasta

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  • Prep Time: 10m
  • Cook Time: 15m
  • Total Time: 25m

Ingredients

  • 1 package Penne Pasta
  • 1 package Asparagus
  • 1/2 cup Heavy Cream
  • 1 tablespoon Oil (I used Olive Oil)
  • 1/2 teaspoon Oil
  • 1 tablespoon Butter
  • dash minced garlic
  • dash Salt and Pepper
  • Parmesan or Mozzarella Cheese

Instructions

  1. Preheat oven to 350 degrees
  2. Rinse and cut asparagus. About 1 inch pieces.
  3. Put asparagus in a mixing bowl and coat with 1 Tbsp of oil.
  4. Lay oiled asparagus on a baking sheet. Sprinkle with salt and pepper and minced garlic.
  5. Cook pasta according to directions.
  6. At the same time as the pasta is cooking, cook asparagus.
  7. When pasta is done, drain water, and then put back into pan.
  8. Add cooked asparagus to the pasta.
  9. Add 1/2 tsp oil, 1Tbsp butter, and 1/2 cup heavy cream and mix everything together.
  10. Serve onto plates, add some delicious cheese and enjoy! (For the garlic lovers out there like me, I always add some garlic salt to mine and its fantastic!) (My husband always puts red wine vinegar on his if that strikes fancy as well!)

This is my finished result. I always add just a little bit of Parmesan cheese AND a little mozzarella cheese. ๐Ÿ™‚

I hope you guys enjoy this one as much as we do! Just looking at this picture makes me want to have it again! I. must. look. away.

IMG_1392

Cheers,

Victoria

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Easy and delicious Fire Roasted Corn Dip

Fire Roasted Corn Dip

Warning: Pants may be a little snug after eating this dip.

Fire Roasted Corn Dip

I love chips and dip. It’s one of my many weaknesses when it comes to food. One of my favorite things to do is to go to a restaurant, order a nice drink, chips, and some sort of dip and just sit there and relax. So, there is no surprise that my first actual blog post would be a dip recipe. You’re probably saying to yourself, “She is starting off with a dip” but I made this for a little family get together this weekend and it was a big hit!

The great thing about this recipe is that you should have all the ingredients lying around your kitchen already. Plus, its super simple to make! Bonus points for that right?

Let’s get down to it shall we? Below are the ingredients you will need.

Ingredients for corn dip

As you can see, there is no low-fat anything here, I just can’t do it, especially when it comes to something as delicious as a dip. Another thing, I am a huge wuss when it comes to anything hot, so even though I tell you to add Red Pepper flakes, what I really mean is just a pinch. However, if you love yourself some spicy stuff, be sure to add as much as you like!

Fire Roasted Corn Dip 2

There you have it! Addictive, delicious, and easy Fire Roasted Corn dip. I hope you guys enjoy this one as much as my family and I do. Comment below with what you think about this little gem once you’ve tried it, and if you decide to add something else into the mix, be sure and tell me, I love to hear what people do to make it their own!

Cheers,

Victoria

Easy and delicious Fire Roasted Corn Dip

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  • Prep Time: 5m
  • Cook Time: 10m
  • Total Time: 15m

Ingredients

  • 1/2 cup Mayo
  • 1/2 cup Sour Cream
  • 1 cup Fire Roasted Corn (drained)
  • 1/2 cup Shredded Cheese (Mexican cheese is best)
  • 1/4 teaspoon Salt
  • dash Red Pepper
  • 1 Stalk of green onion
  • 1 Bag of Tortilla Chips

Instructions

  1. Cut up green onion. (I like to wash mine off with a vegetable cleaner.)
  2. Mix all the ingredients together in a 1.5 Quart bowl or bigger.
  3. Stick in fridge and let it chill for at least an hour.
  4. Grab some tortilla chips, dig in, and enjoy!

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