Popcorn Poppers

I have come to the conclusion that I LOVE popcorn poppers. Although the popper itself will run you anywhere from $20-$40 (Bed Bath and Beyond's were at $20, while WalMart was at $30), popcorn seeds themselves are really cheap... Like a couple bucks for a bag.  And the bag will last you a very long time.  Also, I think it goes without saying that the taste difference between microwave popcorn and homemade is incredible.
Here's the recipe for popcorn using one of these poppers.

Ingredients:

• 1/4 cup popcorn kernels
• 3 tbsp vegetable oil
• Salt
• 2 tbsp butter

Directions (The popper should come with these, but I'll give it to you anyway)

1. Pour the vegetable oil into the popper, along with the kernels.
2. Turn your stove on medium heat, and begin turning the handle immediately.
3. After a few minutes, the kernels will begin to pop. 
4. Continue turning until the handle becomes hard to turn.
5. Remove the popper from the heat, and pour the popcorn into a large bowl.
6. Take 2 tbsp of butter and melt it in the microwave.
7. Pour it over the popcorn while stirring with a large spoon.
8. Then add salt--as much as you want.

Pumpkin Seeds

I got to carve pumpkins yesterday with my niece and nephews, and of course we had to make pumpkin seeds.  Usually when I try to make them, I end up burning them.  But I tried this new recipe from Simply Recipes, and they turned out to be the best seeds I've ever tasted.  Great for your next Halloween party :)

Ingredients

• Pumpkin seeds (as many as you want)
• Salt
• Olive Oil or Pam

1. Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
2. In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3. Line a cookie sheet with aluminum foil and spray it with Pam-or-spread around about a tablespoon of Olive Oil so the seeds don't stick.
4. Spread the seeds out over the roasting pan, all in one layer. Mine weren't salty enough, so I sprayed another layer of Pam over top of the seeds and added more salt.
5. Bake on the top rack until the seeds begin to brown, about 20 minutes.
6. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating.