Cornucopia Snacks

What are you serving on your Kids' Table this Thanksgiving?
How about these cute Cornucopia Snacks we whipped up for Tablespoon?
Click here or on the image below to get the recipe.

The easiest way I found to coat your ice cream cones is to hold them by the tip and roll them in chocolate... Dip in sprinkles, lay them on wax paper and smooth out the end with your finger. Easy! When dry, fill with your snack mix and serve!
If you have a great idea for the Kids Table at Thanksgiving, please put a link in the comments!

Turkey Toes

A couple days ago, I saw these adorable jars of "Turkey Toes" on Pinterest from No Fuss Fabulous.
What a great idea to use your leftover Candy Corn!So, we decided to make our own version...something easy to send to school as a class treat or as a cute snack on your Thanksgiving table!

We used snack size sandwich baggies and I made some labels that you can download here.These are so easy to assemble! Simply put about 1/4 cup of candy corn in each baggie, cut out labels and attach with double-sided tape. If you're looking for candy corn, it's on sale this week at Kroger/King Soopers for $1 (in the candy aisle, green bag). One bag of candy corn will make about 8 bags of Turkey Toes. Little C is excited to take them to class today!

Candy Corn Coolers

We're having a big family Thanksgiving this year and I've been thinking about a fun and easy drink to serve. So, I created these "Candy Corn Coolers" and they were a hit with everyone I tried them on! They're definitely going on our Thanksgiving menu!I'm still working on other dishes to make--do you have some family favorites? Let me know, I'd love to try them! The recipe below is obviously estimates--you'll want to adjust depending on the size of your glasses. Basically, fill your glass half full with orange juice then add syrup and whipped cream. :)

Candy Corn Coolers
Ingredients
24 ounces orange juice or lemonade
18 ounces Torani orange syrup
refrigerated aerosol whipped cream

Directions
1. Fill six 8 oz. glasses half full with orange juice or lemonade.

2. Carefully pour 3 oz. orange syrup into each glass.
3. Top with whipped cream and serve!

Turkey Sundaes

We're giving away one of Crayola's hottest toys of the year! Go here to leave a comment and enter.

Happy Thanksgiving!
We're off to see some of our favorite friends--we haven't been together in over 5 years and I'm really looking forward to it.Here's a tasty Thanksgiving treat for the kiddos (and adults!) that you can make in a snap. Have various flavors of ice cream & toppings on hand, let everyone customize their own treat, and watch them gobble (ha!) it up! I saw these adorable turkey cookies from Kimi Coopet and thought they'd be so cute in their own "ice cream nest". Here are the results!

Turkey Sundaes
Turkey Cookie Ingredients:
Oreo Double Stuff Cookies (2 for each turkey)
Candy Corn (9 for each turkey)
Mini Reeses Peanut Butter Cups (1 for each turkey)
Whoppers Candy (1 for each turkey)
Edible Eyeballs (or use vanilla frosting and a mini chocolate chip)
Vanilla & Chocolate Icing

Sundae Ingredients:
Mini Graham Cracker Pie Shells (we used Keebler Ready-Crusts, available in the baking aisle)
Ice Cream
Toppings
Whipped Cream
Sprinkles

Directions:
Here are the things you need to assemble one turkey. Let's get going!

Carefully slice the edge off of one of your double stuff oreos. Open oreo and generously spread extra vanilla icing inside. Add Candy Corn "feathers" and close the cookie.
Spread icing on the cut side of your cookie and attach to the second oreo.At this point, I started using chocolate icing since it blended better, but you can still use vanilla if you want. Cut a small piece off the bottom of your reese's cup and attach to cookie with icing. Add a Whopper for the head, two candy corns for the "wings", eyeballs, and a candy corn "beak". You can also tint some icing orange and add feet, but I didn't to that (we will on Thanksgiving Day). This turkey is ready for his Sundae Nest!

Gather the mini pie crust shells and your favorite ice creams, toppings, etc..Make a sundae and add whipped cream and sprinkles around the border.

Gobble, Gobble!

Pumpkin Mousse & Salted Caramels

Whew! I'm officially done with Halloween until next year. It was fun, but time to move onto bigger and better things...Holiday foods! Here's an easy and elegant favorite: Pumpkin Mousse!

...maybe add some made-in-the-microwave salted caramels, a little belgian chocolate & caramel sauce? That's what I'm talkin' about!;) The flavor combination of all these things is AMAZING, not to mention an impressive dessert for entertaining.

Pumpkin Mousse
Ingredients:
1 (15-ounce) can pumpkin
5 large egg yolks
3 cups heavy cream
1 cup superfine sugar
1/2 teaspoon pumpkin pie spice
1 tablespoon vanilla extract
1/4 tsp. salt

Directions:
Combine egg yolks, 1 C. sugar and 3/4 C. cream in a medium saucepan. Cook over medium heat, stirring continuously, until mixture thickens and coats the spoon (8-10 minutes). Remove from heat and add pumpkin, spices and salt. Stir well and cool completely. (You can speed up this process by putting it in the fridge or an ice bath).
Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture.
Serve in store-bought chocolate cups, or you can make your own easy chocolate balloon bowls.
For the spun-sugar garnish, I made this recipe for microwave hard candy, drizzled it on a cookie sheet sprayed lightly with cooking spray, and broke it into pieces once hardened.

To assemble dessert, put some melted chocolate into a ziploc baggie (I used Cacao Barry Dark Chocolate), snip off one end of bag and swirl on plate. When set, carefully spoon in a small amount of caramel sauce into several swirls. Add various cups of mousse and a couple salted caramels (recipe below).

Salted Microwave Caramels adapted from Bakespace
Ingredients:
1/2 cup butter
1/2 cup Light Karo Syrup (not dark-doesn't set right)
1/2 cup light brown sugar
1/2 cup white sugar
1/2 cup SWEETENED CONDENSED milk
1 t. vanilla
Sea Salt (I used a pink sea salt)
melted chocolate (optional)
Buttered 8x8 baking dish

Directions:
Melt butter in large microwave bowl. Stir in Karo syrup, both sugars and sweetened condensed milk. Mix until dissolved. Microwave on high 3-1/2 minutes. Stir down and scrape sides of bowl. Microwave on high 4 minutes. Stir in vanilla. Pour into buttered dish and refrigerate until set. When set, remove from fridge and cut into squares. Sprinkle a small amount of sea salt on each piece and drizzle chocolate on top (optional).

Haunted Fudge

Presenting a super-spooky Halloween Horror Story
straight from my toddler's dinner plate...

The Haunted Fudge!

"It was a dark and stormy dinner. Mom served one of her delicious 7 course meals that she makes every night (ha!). Mom said that after my veggies were gone I could have dessert. I just couldn't choke down that broccoli...and the platter of luscious fudge on the counter just sat looking at me....calling me....taunting me....I could hear it snickering 'don't you want a bite?!"...(mwahahaha!)"

I recently got a challenge from Carnation Evaporated Milk to try one of their recipes and to make up one of my own. They offered me 2 cans of Evaporated Milk and a gift card to get some ingredients. How could I refuse? I love a good challenge! In the spirit of the current season, we whipped up some Haunted Fudge, a twist on the traditional Carnation Famous Fudge.

Carnation also has a great Holiday Recipe book that is free to download, you can access it here. I love using evaporated milk, especially the fat-free version. In soups and other main dish cooking, it can really add a lot of richness without the fat and calories.

Haunted Fudge
Ingredients:
1 1/2 c. granulated sugar
2/3 c. (5 oz.) Carnation Evaporated Milk
2 Tbsp. butter
1/4 tsp. salt
2 1/2 c. mini marshmallows
1 1/2 c. (9 oz.) semi-sweet chocolate chips
1 tsp. vanilla extract
12 mini Reeses Peanut butter cups
Edible Eyeballs

Directions:
Line an 8 inch square baking pan with aluminum foil. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. Stir in 2 cups marshmallows (save the remaining 1/2 cup), chocolate chips, and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Let cool slightly while you prepare pan.

While mixture is cooling, unwrap Reeses peanut butter cups and cut into fourths.

Sprinkle remaining 1/2 c. marshmallows and chopped Reeses cups into bottom of prepared pan.

Pour chocolate mixture into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil and cut into small squares. Press edible eyeballs into each piece and enjoy seeing your dessert "watching you!". Boo!

From the Very Best Baking recipe library, we picked Turkey & Cranberry Encore Salad. The dressing is fabulous and definitely a keeper for my entertaining repertoire! I think this will be a new "after-Thanksgiving" tradition at our house!

Turkey & Cranberry Encore Salad from Very Best Baking
Ingredients:
DRESSING
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup jellied or whole-berry cranberry sauce
1/4 cup Italian salad dressing

SALAD
1 bag (10 oz.) mixed salad greens of your choice (about 10 cups)
2 cups (about 10 oz.) cooked turkey, cut into 1/2-inch pieces
1/2 cup (2 oz.) crumbled blue cheese
1/3 cup dried sweetened cranberries
1/2 cup chopped toasted walnuts (optional)
Directions:

FOR DRESSING:
PLACE evaporated milk, cranberry sauce and Italian dressing in small jar or container; cover tightly with lid. Shake for 1 to 2 minutes. Makes about 1 1/2 cups. (Dressing can be made in advance and refrigerated for up to 2 days. Shake well before using.) TIP: For a smoother dressing, prepare in blender.

FOR SALAD:
TOSS greens, turkey, blue cheese and 3/4 cup dressing in large bowl. Sprinkle with cranberries and walnuts. Serve immediately and additional dressing, if desired. Refrigerate any remaining dressing.

Special thanks to Carnation and the One2One Network!

Silly Turkey Treats

Happy Thanks-Giving-Away Week!
The girls and I made these up for dessert this afternoon, they're an easy sweet treat for Thanksgiving. Have fun!

Silly Turkey Treats
Ingredients:
Mini-doughnuts
Doughnut holes
Thin pretzel sticks
several yellow and red Starburst candies
White chocolate chips
Fruit Roll-ups
small amount of chocolate frosting or melted chocolate chips (for eyes)


Directions:
The pretzel sticks are the "glue" that holds this turkey together! Snap a pretzel stick in half, put one end in the doughnut hole and the other end in the doughnut to form the turkey's body.

Push two white chocolate chips, pointy-side down, into the doughnut hole to make the eyes. Cut a yellow starburst candy into four triangles (these will be the beaks).

Place a red starburst candy in the microwave for about 5 seconds to soften it up. Pinch off a small piece to form the wattle and press it on the side of the beak. Take a small pretzel piece, poke it in one end of the beak and the other end in the doughnut hole.

Give the kids each a pair of scissors and a fruit roll-up. Let them cut out four feather shapes and two "legs" (cut a strip with two small snips at one end for feet). Press each "feather" against a pretzel stick then push it into the mini-doughnut. Add the feet.
Using a toothpick or chopstick, place a small amount of chocolate frosting or melted chocolate chips on each eye to form the pupil. Watch them get gobbled up!

Cornucopia Lunch

Can you believe Thanksgiving is only three weeks away?! Anytime is a great time to talk about being thankful, these are an easy lunch and a great conversation starter about how much we are blessed. Just fill it with whatever ingredients your kids like to much on for lunch! Below is also a history of the cornucopia and a few activity ideas. Have fun!

Cornucopia Lunch
Ingredients:
Whole Wheat Tortillas
2 Spaghetti noodles, uncooked (or toothpicks)
Filling ingredients (We used ham slices, cheese, baby corn, and carrots)
Ranch dressing to dip, optional

Directions:
Cut tortillas in half. Roll one half up to form a horn shape (see video tutorial). Secure with a piece of raw spaghetti noodle or toothpick.

Fill with your favorite lunch ingredients. Add some ranch dressing for dipping, if desired. Serve and enjoy a lunch chat about being thankful!

Activity Ideas:
You can download a cornucopia coloring and cut out activity here.

After lunch, you can make a cornucopia from a piece of brown construction paper or a brown shopping bag. Let the kids cut out things from old magazines that they are thankful for and fill their "cornucopia"

Cornucopia Information (from You're History!):

Derived from the Latin Cornu = horn, Copia = abundance.
The cornucopia is a horn-shaped container overflowing with fruit, nuts, and vegetables. Its origin as a symbol of abundance comes from Greek mythology. Zeus was raised on goat’s milk by Amalthea. In gratitude, he gave her a goat’s horn that had the poser to grant the wishes of whoever possessed it. Zeus also set the image of a goat into the night sky, as the constellation Capricorn. Since the 5th century BCE, gods and goddesses, especially Fortuna, goddess of luck and fate, would be depicted carrying a cornucopia.
Today the “Horn of Plenty” is a symbol of the abundance of the harvest, most often associated in America with the Thanksgiving holiday. No longer is it a genuine goat’s horn, but rather a large, cone-shaped wicker basket. Though the material may have changed, the meaning of the cornucopia has persisted throughout the centuries, and many a horn of plenty graces the center of the Thanksgiving dinner table.

my notes: in some versions, Zeus broke off her horn by accident and he blessed and returned it because he felt bad.

Easy Homemade Butter

We have a ton of fun posts coming this week, sorry I've been busy with company.
Today the girls made their own butter in baby food jars! I love activities that show them how food is made and they LOVED eating their fresh butter wtih rolls for lunch. All you need is heavy cream, small jars or containers, and lot of shakin'! Cortini mentioned that they do this at Thanksgiving, what a great idea! You could give each child a jar and they can make the butter for dinner!:)

Fresh Butter

Ingredients:
Baby food jars (or other small sealable container)

Heavy Cream
optional: fresh herbs, honey, or other flavoring

Directions:

Fill baby food jar about 1/4 full of heavy cream.

Screw on lid tightly and shake!! It takes about half an hour, so let the kids run around with them outside, or shake them while watching a movie (or General Conference this weekend if you're Mormon. Ha!:)). Here's what it will look like when done.

At first, the cream will just coat the sides of the jar. Then, it will start to seperate into a watery substance and more solid cream. Keep shaking a few more minutes, and it will re-combine into creamy butter! You can add fresh herbs or even a little honey if you want some different flavors (add them after you've finished mixing the butter). Serve with fresh rolls or crackers. Yum!