Recipes Discovered

Kool-aid Pickle Recipe

Our friend Nick is an interesting person who is always coming up with crazy ideas. When he sent Seth an e-mail about Kool-aid pickles, I thought it was a joke until Seth insisted that I make them. Apparently Nick’s dad saw an article about the pickles in the newspaper. Kool-aid pickles, or candied pickles, started at a food mart in a small town in Mississippi. They have become hugely popular in the South, especially among kids. The pickles can be made with any flavor Kool -aid, although cherry and tropical punch seem to be favorites. They can also be made with any type of dill pickle – whole, halves, quarters, or slices. Nick, being the crazy guy he is, thought they were a great idea. Seth, of course, would never disagree with Nick and that is how I found myself making a jar of Kool-aid pickles. >> Read more

Skillet Toasted Squash Seed Recipe

We had squash for dinner last night and when I was searching the internet to find out how long to cook it, I found out that you can actually toast the squash seeds and eat them just like pumpkin seeds. It sounded pretty cool, so I saved the seeds, cleaned the pulp off of them and let them dry on a paper towel over night. The next day I put them in a skillet over medium high heat and toasted them for about 10 or 15 minutes or so while continuously shaking the pan and tossing the seeds. When the begin to turn golden, I took them off the heat, sprinkled them with salt and let them cool. They were good, but don’t think I let them toast long enough. They weren’t very crispy like toasted pumpkin seeds. It was a fun experiment to try though.