Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

BBQ Roasted Pumpkin Seeds October 26, 2015

Filed under: Gluten Free,Pumpkin,Snacks — lewissisters @ 11:34 pm

It’s McCall! My niece posted a video of different flavored Roasted Pumpkin Seeds of course the video didn’t come with measures so I had to guess. Turns out the BBQ was perfect guessing!
BBQ Roasted Pumpkin Seeds

1 1/2 Cups Pumpkin Seeds

2 Tbs Brown Sugar

2 tsp Salt

1 Tbs Chili Powder

1 1/2 tsp Paprika 

Dash cayenne (optional)

1 Tbs Garlic Powder 

1 Tbs Onion Powder

Cap full of Canola Oil or Vegetable Oil
Rinse seeds in a bowl of water. Pat dry seeds and stick in the oven at 350 degrees for 20 – 30 min, or until dry.

Mix together BBQ seasoning ingredients. In a separate bowl put the pumpkin seeds in and pour the oil over. Then add the seasoning and mix with your hands.

Pour seed mixture back onto your baking sheet and bake at 350 degrees for 25 minutes or until golden brown.


Pam’s Chocolate Chip Rice Krispy Treats October 15, 2015

Filed under: Dessert,Snacks — lewissisters @ 2:59 pm

Hi guys!

The other day my parents and I were cheering for our favorite college football team. We sit by some family friends which makes the games really fun, besides the win we had which was to close for comfort. It was very intense at the end of the game; however, I digress.

Our friend Pam let me try an amazing twist on Rice Krispy Treats. Pam said she made the Rice Krispy Treats just like normal and added big chocolate chips. I am telling you, the treats were out of this world! I never would have thought to add chocolate chips to Rice Krispy Treats, but it is an excellent addition!

Pam has a wonderful recipe:

Here is Kara’s recipe for Rice Krispy Treats:

Thanks for the clever change Pam!



Pumpkin White Chocolate Chip Cookies-Gluten Free October 2, 2015

Filed under: Cookies,Dessert,Gluten Free,Pumpkin — lewissisters @ 3:07 am

Hey guys! This fun version of pumpkin chocolate chip cookies was inspired by my friend Lindsay; she sits in the cubical on my right at my mission. Lindsay does not like pumpkin chocolate chip cookies with semisweet chocolate chips; she uses white chocolate chips instead. A couple weeks ago we were talking about pumpkin and fall. Pumpkin chocolate chip cookies came up and Lindsay told me about her chocolate chip change. It is a little strange, but I wanted to give it a try, to see how the cookies tasted.

I used our recipe for Amy’s pumpkin chocolate chip cookies I separated the recipe in half and put ½ cup of semi sweet chocolate chips in one bowl and ½ cup of white chocolate chips in the other bowl, stirred them together by hand and put them on my cookie sheets. 

Besides the white chocolate chips I used almond flour. That was a bad idea because I did not use xanthum gum; this made everything crumble. I took the picture of the white chocolate chip cookies when I saw the batch of semi sweet chocolate cookies fall apart when I tried to take them off my cookie sheet.

I asked my friend Heidi what happened and she said I need to use xanthum gum. (This is what my parents and I thought) Neither Heidi nor I have attempted to use xanthum gum because it intimidates us. We have resolved to stick with the all purpose gluten free baking flour because it binds things well, until one of us tries the xanthem gum and figures out how much to use per recipe.

Another tip, grease your cookie sheets. This ensures the cookies will not stick.

The white chocolate chips taste like cream cheese. This is a great way to mix up regular Pumpkin Chocolate Chip Cookies. If you would like a change, give this version a try. Minus the almond flour, unless you are an expert with xanthum gum.

Thanks for the idea Lindsay it was great!
Happy Halloween!