Last year, I spent an entire evening devoted to carving two pumpkins and making pumpkin seeds while Brent did some things for grad school. The pumpkin seeds turned out extremely bland and I wasn't sure if I'd end up trying again since it's such a tedious job. However, Brent gutted the pumpkins this year and I ended up trying again. It was a major success! :) Here's the recipe: You'll need 2 Cups Raw Pumpkin Seeds, 2 Tablespoons of Butter, 1/2 Cup Sugar (Divided), 1 Tablespoon Cinnamon (Divided). -Remove pulp and strings from seeds, then wash and dry the seeds. I soaked mine in a bowl of water and rinsed before laying them out to dry. -Preheat oven to 350 degrees. -Place butter in a bowl and melt, toss in seeds and stir until coated. Add 2 tablespoons of sugar and 1 teaspoon cinnamon over and stir. Spread seeds into single layer on baking sheet. -Bake for 5 minutes. -Remove seeds from oven and sprinkle with 2 tablespoons of sugar and t teaspoon cinnamon, mi...

Two posts in one day?? Crazy right? Well, Brent has gone to bed, Ella is now asleep for the night and I'm wide awake because I had a cup of coffee this evening that I shouldn't have indulged. Why not do another post? You know how I mentioned that I'd been so motivated and kept the apartment clean while Brent was in Pennsylvania on his business trip? Well, I seriously felt like superwoman those five days. I cleaned, I took care of Ella completely on my own, I cooked, I ate healthy, I went to the grocery store, I took Ella to the park, etc.  I also made several batches of haystacks to take to my MOPS gathering. I thought it was a good "fall-ish" dessert to share. Not to mention how much I LOVE how tasty they always turn out. It's a simple recipe and oh so yummy! You need 2-3 cans of Chow Mein Noodles (you can find these in the Chinese food section), 2 Packages of Nestle Butterscotch Morsels, Roasted Peanuts or Cashews (or you can opt out of the nuts if you...