How to Bake Pumpkin Seeds

Mmm I love pumpkin seeds! They look good right?
  1. Pre-heat your oven to 300 degrees Fahrenheit.
  2. Toss seeds in a bowl with one to two tablespoons of melted butter or olive oil.
    • You can use margarine instead of butter, or substitute another type of oil for the olive oil.
    • For a lower-fat version, skip the oil and butter and use cooking spray on your baking pan (I didn’t).
  3. Place in a single layer in an oven-safe dish or on a baking sheet.
  4. Sprinkle with salt.
  5. Bake for 30 – 40 minutes, or until they start to brown, stirring every 10 minutes.

Marble Soda


I had marble soda for the first time last night and I loved it.  So the gimmick is there is a marble inside the soda…get it…marble soda?  The marble doesn’t actually come out of the bottle but as your drinking it you think you’ll swallow it.  You can see the blue marble about 3/4 of the way up the bottle in the photo above.  I have no idea what the bottle actually says (probably “Pepsi”) but if you know please leave a comment.  I give marble soda a thumbs up.  I got my new camera delivered today and I’m really happy with it so far.  I’ll blog more on that later but this picture was taken with it and as you can see it is going to do a great job for me.

Organic Pop Tarts Recipe

pop tarts blueberry 8ct

Gary sent me this recipe because he knows I love my breakfast of champions food…Pop-Tarts!  OK I’ve been given a hard time for eating them so I have cut way back but man they are tasty.


  • 1 cup all purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1/2 cup (1 stick) unsalted butter
  • 2 tablespoons cold water for mixing
  • 1 cup homemade preserves/jam from organic fruit such as apple, apricot, cherry, wild blueberry, cherry, mango or your favorite fruit flavor
  • Powdered sugar
  • Note: Choose an organic store bought jam if you don’t have time to make your own.
  1. Preheat the oven to 375 degrees. Place the flour in a bowl with the salt, sugar, and cut the butter into small pieces. Work the flour and butter together with your hands, until the mixture is well blended. Sprinkle the water over the mixture to smooth out the any small irregular clumps. Work the dough vigorously until it is relatively smooth. You may also use a food processor, if desired. Wrap in plastic and let the dough rest 30 minutes.
  2. Roll out the tart dough on a cold lightly floured surface. The dough should be about 1/8″ inch thick. Cut rolled out dough into 3″ by 5″ shapes, using a postcard as a visual gauge. (For smaller tarts, simply use a smaller measurement.) Cut 8 rectangles, and use a pastry scraper to place 4 bottoms onto cookie sheet lined with parchment. Place 2 to 3 tablespoons of jam onto the center of each pastry of the 4 bottoms. Place the 4 pastry tops onto the jam centers, aligning the corners. Press the edges with a fork, until each tart is closed, working around the entire rectangle. (These may be prepared ahead of time and refrigerated or frozen.)
  3. Bake for 25 minutes, or until the tarts are golden brown. Serve immediately with a sprinkling of powdered sugar.