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New for 2010!
Here’s a couple of ideas that will be enjoyed by young and old alike. Both are easy to make and use ordinary, around-the-house kind of ingredients. |
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Cocoa Krispie Turkey Treats
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| 3 Tbls. butter 1 pkg. (about 40) marshmallows or 6 c. mini marshmallows 6 c. Cocoa Rice Krispies creamy peanut butter pretzel sticks frosting or decorating gel candy corn
While the circles are still warm and soft, carefully press 2 pieces of pretzel sticks into the large circle for legs. Let all cool. Spread peanut butter on the one side of the small circle so when the two circles are pressed together, forming the body, some of it will ‘goosh’ out onto the large circle. (Not everyone here likes peanut butter, so I made half of them using chocolate icing in place of the peanut butter). Take the candy corn and press it in the peanut butter or frosting to form the tail. Cut a small triangle of candy corn for the nose and a piece of red candy for the waddle. My eyes were a drop of white icing and mini chocolate chips. |
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Easy Turkey Favors filled with Hershey Kisses
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 This was an easy project. Start saving toilet paper rolls well ahead of November as you will need 1 for each turkey. Cut a piece of light brown construction paper to fit around the roll and glue it in place. Cut 2 feet out of darker brown paper and glue to the edge of the roll. Cut a circle of the light brown paper to fit on the bottom of the tube and put a line of glue around the rim and glue the circle on so the feet will now only show from the front of the turkey. Cut a triangle out of yellow paper and fold it in half for the beak. Put a line of glue along the fold line and press it in place. Cut out 6 shapes for the tail of fall-colors and glue in place. Glue on an orange bow and 2 bobble eyes. Fill your turkey with fall-colored Hershey Kisses or other favorite candies.
For years I have been making two different cranberry salads for the holidays. This first recipe is about 50 years old an a favorite of mine. The second recipe is more of a traditional cranberry salad. But both are an integral part of our holiday dinners. |
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Cranberry Relish
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| 4 c. fresh cranberries, washed 2 oranges and rind 2 apples, cored, but unpeeled 2 c. sugar Grind cranberries, oranges and a apples together. I still use a hand grinder. (This will also work in a food processor, but be careful it doesn’t chop it up too small). When ground, add sugar and stir until most of sugar is dissolved. Cover and refrigerate at least 24 hours so flavors can meld together. |
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Cranberry Salad
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2 small pkgs. cranberry jello 1 small pkg. orange jello 1 c. hot water 2 c. cold water 6 oranges, peeled and cut up (include juice) 2 cans whole cranberry sauce .5 c. celery, chopped .5 c. nuts (I prefer black walnuts) 1 can crushed pineapple Dissolve all jello in hot water; then add cold water and stir well. Stir in all other ingredients and mix well. Cover and chill until firm, usually overnight. This is a large recipe and feeds a crowd! |
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Winter Fruit Pasta Salad
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| 1 c. small, uncooked pasta shells 1 medium apple, chopped 1 medium pear, chopped 1/4 c. chopped pecans 1/4 c. dried cranberries 1/3 c. mayonnaise 3 Tbls orange marmalade .5 tsp. marjoram leaves, dried 1/4 tsp. salt Cook and drain pasta. Mix with the next 4 ingredients. Mix remaining ingredients together in separate bowl; stir into pasta mixture. Cover and refrigerate at least 30 minutes until chilled. Serves about 8. Another good salad to serve for the holidays is Apricot Salad (recipe in “My Kitchen” under Salads). |
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Fall 2009
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Beautiful Fall Centerpiece | |||||||||||||||||||||
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This beautiful fall centerpiece got more raves and compliments!! The idea came from a church I spoke at in the early fall. It is not only easy to make, but is versatile enough to be used from September through November.
Find yourself a nice-shaped neck pumpkin. Drill (or cut a hole) in the narrow end large enough to hold a taper candle. In the large end, cut out an opening large enough to hold a small plastic margarine container. This will keep water so your fresh-cut flowers will stay fresh. This one has both fresh and silk flowers. Mine lasted about 6 weeks. At that time I noticed the pumpkin getting soft spots and knew it was spoiling. Finally, I took it apart, saved the silk flowers for another year, cut out the bad spots and used the rest to make pumpkin soup and pies. I can hardly wait until next October to make another one! |
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TURKEY CUPCAKES
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These turkey cupcakes are cute and easy to make. Make your favorite cupcake recipe and then frost with a thick, creamy chocolate icing. The turkey head is a Nutter Butter Coookie. Use mini chocolate chips for the eyes by putting a tiny drop of icing on the back of them to ‘stick’ them on. Using a strip of a fruit roll-up, cut a gobbler shape out and attach that to the cookie with more icing. Stick the cookie into the front of the cupcake. Make sure you push it in far enough to secure it. For the tail, cut a pattern out of paper then trace it on colored pieces (yellow, orange, red, brown) of craft foam and cut out shapes. Stick 4 or 5 ‘tail’ pieces in the icing behind the cookie. This is easiest enough for children to do with a little supervision. | |||||||||||||||||||||
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Halloween Ginger Snaps
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(Easy and quick to make) You will need an even number of gingersnap cookies (home made or bought), white icing and Halloween or fall edible decorations (these can be found in a craft store). Spread icing on flat side of one cookie; place another cookie, flat side down on icing. Put a small amount of icing on the back of your decoration and press it on top of the cookie. Arrange on large plate and serve. |
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Cider Creme Punch
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Click on any photo to enlarge it. |
Mix equal amounts of cider and egg nog together. Absolutely delicious -- even if you don't like egg nog. I buy egg nog at the end of the holiday season and freeze it for the following fall. Since it is seasonal item, most stores don't sell it until Thanksgiving. We love it all during the cooler days of autumn.
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Cheese Pumpkin
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Cheddar cold pack cheese food (found in dairy department with the cheeses) Roll a tablespoon of cold pack cheese into a ball the size of a walnut. Put on wax paper and refrigerate about 10-15 minutes until it is firm enough to handle. Take a toothpick and draw ridges around the balls so they look like pumpkins. Dip bottom of pumpkin in chopped peanuts and place on serving dish. (The peanuts keep it from sticking to the dish). Put a pretzel stick into the top of the pumpkin -- along with a leaf or two of parsley. Keep in refrigerator. |
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Bag of Harvest Blessings
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Another nice idea for FALL is a "Bag of Harvest Blessings". Use a celophane bag or a zip lock baggie and staple a piece of heavy paper or card stock on the top of it. To that glue a card with this message:
Bugles shaped like a cornucopia, remind us of all the blessings Jesus gives us. Share with a friend what Jesus has done for you! Candy corn reminds us how a kernel of corn is planted, grows and matures. Tell someone about Jesus and watch them grow! Pretzels are like arms folded in prayer. Pray every day for missionaries and for people who don't know about Jesus! Hershey Kisses remind us of the love Jesus has for us. Share the love with someone! Fill your bag with an assortment of the above items, bugles, candy corn, small pretzles and fall colored Hershey Kisses. |
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Marshmallow Turkey Leg
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And how about a turkey leg that's not a turkey leg?!
Make a batch of marshmallow treat candy (rice krispies, marshmallows and butter). Form it into the shape of a small chicken leg. Leave it cool completely. Take peanut butter and with a knife, spread it over the top half of the 'leg'. (If the peanut butter is too thick to spread, thin it with honey or corn syrup). Crush chocolate rice krispies (or any chocolate cereal) and roll the leg in it. Tap it gently to remove the excess crumbs. These keep well in the refrigerator for several days. |
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| SQUASH APPLE CANAPE | ||||||||||||||||||||||
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Cut a butternut squash below the neck, into 1/4" slices. Cut slices into a shape with a cookie cutter. (I used an apple because it was the only one that would fit the piece of squash). Saute in margarine 2 minutes on each side until lightly brown. Drain on paper towel; sprinkle lightly with salt. Toast squares of party-size pumpernickel or rye bread; spread lightly with a cheese spread (like cheese whiz) and top with squash. |
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| CANDIED PUMPKIN |
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8 cups 1" cubes of fresh pumpkin Heat oven to 350. Put pumpkin pieces in a single layer on a lightly greased jelly roll pan (10 x 15 x 1). In sauce pan combine sugars, flour and spices. Add orange juice, maple syrup and butter, stirring until blended. Cook over medium heat about 5 minutes stirring occasionally. Pour over pumpkin. Bake 1 hour, spooning syrup over pumpkin every 15 minutes, until pumpkin is hot and syrup is bubbly. Serves about 12. |
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| BAKED STUFFED PUMPKIN | [back to top] | |||||||||||||||||||||
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Heat oven to 350. Cut out top of pumpkin and set aside. Scoop out seeds with metal spoon. In large bowl, stir together all the ingredients and mix well. Spoon the mixture into the pumpkin and replace top. Set pumpkin in a baking dish or pan. Bake for 1 - 1 1/2 hours or until pumpkin begins to soften. Stir occasionally during the baking to make sure all the apples are cooked. To serve, remove top and scrape the sides gently so some pieces of pumpkin will fall into apple mixture. Serves 10-12. |
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| BREAD PUDDING APPLE PIE | [back to top] | |||||||||||||||||||||
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3 eggs Heat oven to 350. Mix together first 7 ingredients. Stir in bread and apples. Pour into unbaked pie crust. In another bowl stir together 1/4 c. brown sugar, flour and butter until mixture resembles coarse crumbs. Sprinkle on top of pie. Bake for 1 hour or until top is golden and fruit is tender. |
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