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Neighbors stop by unexpectedly? Don’t panic. You can whip up this fun snack in less time than it takes to polish off a beer or two. Of course, the trick is to have these ingredients on hand at all times. This is easily accomplished, as pumpkin seeds last practically forever when kept in a cool, dry place in an airtight bag or jar
| Servings |
| 4 servings |
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Neighbors stop by unexpectedly? Don’t panic. You can whip up this fun snack in less time than it takes to polish off a beer or two. Of course, the trick is to have these ingredients on hand at all times. This is easily accomplished, as pumpkin seeds last practically forever when kept in a cool, dry place in an airtight bag or jar
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Ingredients
- 1 egg white
- 2 tsp commercial Cajun seasoning
- 1 tsp safflower oil
- 8 ounces shelled, unsalted pumpkin seeds
- 1 tsp salt
- 8 ounces lite cream cheese softened
Servings: servings
Units:
Instructions
- Preheat the oven to 350 degrees F. In a medium bowl, whisk together the egg white, cajun seasoning, and safflower oil. Add the pumpkin seeds and stir to coat. Spread the seeds on a non-stick baking sheet, and sprinkle with the salt. Bake the seeds for 15 minutes, stirring every 5 minutes.
- Remove the seeds from the oven and let sit for 5 minutes. Place them in the refrigerator if you need them to cook down quickly.
- Place the softened brick of lite cream cheese in a medium mixing bowl. Stir the seeds into the cream cheese and then place the mixture into a small, attractive serving dish. Place the dish on a platter and then put the crackers around the dish.
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