Toasted Pumpkin Seeds

So my family knows over the holidays I typically do a version of a Food Network program. I told a close friend blogger (Marsha Hamilton--give it up, all clap) I was going to video myself in my kitchen doing a mock Food Network program. To my laughing friends and family...Look forward to this in the future. In the meantime I have cut and pasted a recipe.

Don't toss those pumpkin seeds! Toast or roast pumpkin seeds in your oven in no time at all. They can can be salted or spiced to suit your palate. The shells are edible and are a good source of fiber.

Prep Time: 10 minutes
Cook Time: 1 hour

Ingredients:
Pumpkin seeds
Cooking spray, olive oil, or butter
Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice

Preparation:Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight. Preheat oven to 250 F. Line a baking sheet with non-stick foil. Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat. Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown. Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.