Football Munchies

Football season is in full swing at my house. The Hubster played football at University of Oregon where I met him. He lives, eats and breathes football. Where we live near Seattle, we also have a wild, crazy and wonderful pro team, the Seahawks. My challenge is to have something available that's fun and healthy to snack on throughout this deluge of TV watching.

Meandering through my recipe cards, I discovered this jewel of a recipe. I'm only going to make one small change. No one in the family like raisins. Just me. I've learned to substitute them with dried cherries.

Pumpkin Spice Trail Mix

Ingredients
¼ cup raw sugar
2 teaspoons cinnamon, ground
2 teaspoons paprika
1 teaspoon pumpkin pie spice
1 cup unsalted whole almonds
1 cup rolled oats
1 cup unsalted pecan halves
1 cup roasted salted pepitas (shelled pumpkin seeds)
1 cup walnut halves
¼ cup organic pumpkin puree
2 Tablespoons organic apple juice
⅔ cup dried cranberries
⅔ cup raisins (dried cherries)

Instructions
Preheat oven to 250°F. Mix sugar, cinnamon, paprika and pumpkin pie spice in small 1. bowl. Set aside.
Place almonds, oats, pecans, pepitas and walnuts in large bowl. Mix together pumpkin puree and  apple juice;pour over nut mixture and toss until nuts are evenly coated. Sprinkle with spice mixture, tossing to coat well.
Spread evenly on two baking pans.Bake 30-35 minutes, stirring halfway through cook time. Cool completely. Stir in cranberries and raisins. Store in airtight container.

My Perfect Eggs

I was getting caught up reading some favorite blogs recently and read about a young lady spending quite a bit of time reporting on her love of eggs. She could eat them every meal, every day of the week. Now, I love eggs, too, but would probably not eat them that often or that much!
She ended up using the old fashioned method of getting a pot, boiling water and when bubbles appeared on the bottom of the pot, it was time to put the eggs in. Leaving them for a certain number of minutes, then removing and icing them, produced for her, the perfectly cooked egg.
It got me thinking about water and egg cooking. Needing a fast breakfast many days of the week, I would like a speedier method than the one she did. So just for fun, I filled a small glass Pyrex bowl half full of water.

Dropped in two eggs....

Cook at Power 10 -- 90 seconds. My microwave is a 1000 watt baby...

While they were cooking,  I toasted a slice of pumpernickel bread. It brings out the flavor of the bread.

Scooped the eggs out with a mesh spoon...don't like mushy toast! Drain, baby

Eggs on top, it's time to eat! I love how moist the white of the eggs are and how gooey the yolks have become. They only spread a little. Don't like them very runny. So if you like the way these eggs look, try this method. If you want them runny, cook less;  less gooey, cook more seconds.

Now, in case you need to do another batch, get a whole new bowl and use brand new water. The heated bowl and heated water was hard to use and figure correct time in the microwave. It's just easier to wash another bowl!