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Candied Pumpkin Seeds

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I probably shouldn’t tell you this, but I had a little Cinco de Mayo party and I didn’t document any of it.  But among all the guacamole and chips and black beans we had a salad with said pumpkin seeds and queso fresco.

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This isn’t that salad.  However, I’ve been eating the pumpkins seeds for the last ten days, even though I gave Marnie not one but two snack bags.

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This recipe couldn’t be easier, which is a good thing, since this comes from Southern Living’s The Half-Hour Hostess.  Of course you have to make them the day before.

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As for my salad, all leftovers:  chicken, queso fresco, mango, strawberries, and Brianna’s French vinaigrette.

Eat Well and Savor.

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About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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