A little of this, a little of that

By Susan McClanahan

A little of this and a little of that is the theme of today's Recipe Swap column.

I started looking for a vegetable side dish recipe and came across a few favorites from last fall, so I decided to pull those recipes out to share with you. If you saved your pumpkin seeds, there is a recipe to use those, along with a couple chicken recipes and a couple desserts. Surely there's something for everyone today.

Enjoy, and hopefully you will share with loved ones around your supper table.

Sweet and Spicy Pumpkin Seeds

• 2 cups fresh pumpkin seeds
• 3 tablespoons butter, melted
• 3 tablespoons brown sugar
• 3/4 teaspoon salt
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin

Clean the pumpkin seeds as best you can, removing any strings or pumpkin bits. Add seeds and all other ingredients to a bowl and toss to coat.

Spray two cookie sheets or one extra-large baking pan with cooking spray. Spread pumpkin seeds evenly in a single layer in pan(s) and roast at 250 degrees for 90 minutes. Check every 10 minutes after the first hour to be sure they don't start to burn.

Remove from oven and cool to room temperature before serving. Store in an airtight container.

Slow-Roasted Chicken with Vegetables

• 2 medium carrots, halved lengthwise and cut into 3-inch pieces
• 2 celery ribs, halved lengthwise and cut into 3-inch pieces
• 8 small red potatoes, quartered
• 3/4 teaspoon salt, divided
• 1/8 teaspoon pepper
• 1 medium lemon, halved
• 2 garlic cloves, crushed
• 1 broiler/fryer chicken (3 to 4 pounds)
• 1 tablespoon dried rosemary, crushed
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 2 1/2 teaspoons paprika

Place carrots, celery and potatoes in a 6-quart slow cooker; toss with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix rosemary, lemon juice, oil, paprika and remaining salt; rub over chicken.

Cook, covered, on low 6 to 8 hours or until a thermometer inserted in thickest part of thigh reads 170 to175 degrees and vegetables are tender.

Remove chicken to a serving platter; tent with foil. Let stand 15 minutes before carving. Serve with vegetables. Yield: 6 servings.

Garden Harvest Chicken Stew

• 3 to 4 boneless, skinless chicken breasts, cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 6 medium potatoes, peeled and cubed (prefer Yukon gold)
• 4 large carrots, peeled and sliced thin
• 1 cup fresh or frozen green beans
• 1/2 medium onion, chopped
• 3 cups low sodium chicken broth
• 1 chicken bouillon cube
• 1 cup water
• 1 bay leaf
• 1 (6-ounce) can tomato paste
• 1 zucchini squash, cut
• 1/4 cup cold water
• 3 tablespoons cornstarch

Cut the chicken into bite-size pieces. In a large skillet, add the olive oil. Add the chicken and sprinkle with salt and pepper to taste.

Saute the chicken until lightly browned. Set aside when done.

In a large slow cooker, combine the rest of the ingredients except for the zucchini, 1/4 cup cold water and cornstarch.

Mix well and cook on low for 6 or 7 hours (or high for 4 hours). During the last two hours of cooking, add the zucchini. When all the vegetables are soft, in a separate bowl mix together the cold water and cornstarch, stirring until smooth.

Stir into the stew and cook for an additional 20 minutes or until the sauce thickens.

Blondie Brownie a la Mode

• 3/4 cup butter, softened
• 2 cups packed brown sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups chopped pecans

Maple Cream Sauce:

• 1 cup maple syrup
• 2 tablespoons butter
• 1/4 cup evaporated milk
• Vanilla ice cream and chopped pecans

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in pecans.

Spread into a greased 13x 9x2-inch baking pan. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For the sauce, combine syrup and butter in a saucepan. Bring to a boil; cook and stir for 3 minutes. Remove from the heat; stir in milk. Cut brownies into squares; cut in half if desired.

Place on dessert plates with a scoop of ice cream. Top with sauce; sprinkle with pecans. Yield: 20 servings.

Apple Butter Bars

These bars are good any time of the day as a snack or treat, but also are good at breakfast with a cup of tea or coffee. The apple butter may be substituted with any flavor of jam or preserves.

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 1/2 cups uncooked quick oats
• 1 1/2 cups sugar
• 1 cup butter, melted
• 1 1/2 cups apple butter

Preheat oven to 350 degrees. In large mixing bowl, combine the all-purpose flour, baking soda and salt. Add the oats and sugar. Stir in the melted butter and mix well. Press half the mixture into a greased 13x 9x2-inch baking pan pan. Top with apple butter. Sprinkle rest of the crumb mixture on top; press gently with a spoon. Bake at 350 degrees for 55 minutes or until lightly brown. Cool and cut into bars.

Have a great week and, until next time, happy cooking.