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More special events: |
Beautiful Fall Centerpiece
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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Kitty Litter Box Dessert
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(Almost too real looking to eat!) The boys thought it was “cool”! The girls couldn’t say anything but “yuck”! If this doesn’t make your guests go “tilt” nothing will! I made this a day ahead of time and kept it ‘hidden away’ until dinner was over and dessert was served. Buy a small litter box and scooper and wash them thoroughly. Make both cake mixes according to directions, in any size pan. Make pudding and chill. Crumble cookies in small batches in blender. To 1 cup of cookie crumbs, add a few drops of green food coloring. Mix with a fork or shake in a jar. Set aside. When cakes are cool, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Pour mixture into litter box. Unwrap 3 Tootsie Rolls and heat in microwave until soft and pliable. (only a few seconds.) Shape the blunt ends into slightly curved points. Repeat with 3 more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top. Heat 4 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the littler box. Heat the remaining Tootsie rolls until pliable and hang them over the edge of the box. Place box on a sheet of newspaper and serve with scooper!ut one of these on each plate before the dinner starts! |
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Cider Creme Punch
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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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