Thanksgiving

Ultimate Holiday Side! The Best Baked Macaroni and Cheese EVER!

April 2, 2019 By Paula 43 Comments

There are a lot of southern and classic baked mac & cheese recipes out there. And, we’ve tried a ton of them over the years. We always come back to my Mama’s recipe because none of them are as good. The addition of eggs, evaporated milk, eggs, butter, and mustard powder in its recipe gives this custard-style baked Macaroni and Cheese dish lots of cheesy gooey goodness.

Best Baked Macaroni and Cheese

Ingredients

- - 1 pound dried elbow macaroni
  - 1 tablespoon butter, plus some for buttering the dish
  - 4 eggs, beaten
  - 1 tablespoon dried mustard powder
  - 2 teaspoons salt
  - 1 teaspoon pepper
  - ½ teaspoon garlic powder
  - ½ teaspoon onion powder
  - 2 cans evaporated milk
  - 6 cups sharp grated cheddar cheese
  - 2 cups grated colby jack cheese
  - Paprika, for sprinkling

Directions

Preheat the oven to 350° F.
Boil macaroni in water and 1 teaspoon salt until al dente.
While macaroni is cooking, pour milk into a large bowl. Stir in eggs. Add mustard, pepper, garlic powder to the milk. Mix remaining salt in 1 tablespoon hot water and add to milk mixture. Add cheese, reserving enough cheddar to sprinkle on top.
When pasta is done, drain thoroughly and return to pot. Stir butter into pasta.
Add milk mixture to macaroni and stir.
Pour macaroni into a large buttered casserole dish or lasagna pan, and sprinkle with remaining cheese. Sprinkle with paprika. We also bake in two smaller pans similar to these from Le Creuset. One works well for a half recipe, too.
Bake for about 50 minutes, or until custard is set and the top is crusty. Let stand for at least 10 minutes before serving.

Thanksgiving Poems and Blessings

November 22, 2018 By Paula 9 Comments

I WANT TO WISH ALL MY READERS HAVE A SAFE AND HAPPY THANKSGIVING!

There is much to be thankful for. However, when you gather around the table at Thanksgiving and offer your thoughts as to what you are thankful for, try not to take so long that you’re opening Christmas presents when you conclude.

A Thanksgiving Poem

May your stuffing be tasty,

and your turkey be plump.

May your potatoes and gravy,
have nary a lump.

May your yams be delicious

and your pies take the prize.

And may your
Thanksgiving dinner

stay off your thighs!

Perhaps the World Ends Here

Joy Harjo, 1951

The world begins at a kitchen table. No matter what, we must eat to live.

The gifts of earth are brought and prepared, set on the table. So it has been since creation, and it will go on.

We chase chickens or dogs away from it. Babies teethe at the corners. They scrape their knees under it.

It is here that children are given instructions on what it means to be human. We make men at it, we make women.

At this table we gossip, recall enemies and the ghosts of lovers.

Our dreams drink coffee with us as they put their arms around our children. They laugh with us at our poor falling-down selves and as we put ourselves back together once again at the table.

This table has been a house in the rain, an umbrella in the sun.

Wars have begun and ended at this table. It is a place to hide in the shadow of terror. A place to celebrate the terrible victory.

We have given birth on this table, and have prepared our parents for burial here.

At this table we sing with joy, with sorrow. We pray of suffering and remorse. We give thanks.

Perhaps the world will end at the kitchen table, while we are laughing and crying, eating of the last sweet bite.

Thanksgiving Turkey

Five Turkeys

Five big turkeys sitting on the gate.
The first one said, “It’s getting late.”
The second one said, “Who goes there”?
The third one said, “There are farmers everywhere.”
The fourth one said, “Let’s run, run, run.”
The fifth one said, “It’s just Thanksgiving fun.”
Then Gobble Gobble went the wind.
And out went the lights.
And the five fat turkeys were out of sight.

Pies and Pie Crust Recipes

Thanksgiving Time

When all the leaves are off the boughs,
And nuts and apples gathered in,
And cornstalks waiting for the cows,
And pumpkins safe in barn and bin,
Then Mother says, “My children dear,
The fields are brown, and autumn flies;
Thanksgiving Day is very near,
And we must make Thanksgiving pies!”

Thanksgving Turkey On Top Of Car - Thanksgiving Poem Blessing

Giving Thanks

For the hay and the corn and the wheat that is reaped,
For the labor well done, and the barns that are heaped,
For the sun and the dew and the sweet honeycomb,
For the rose and the song and the harvest brought home –
Thanksgiving! Thanksgiving!

For the trade and the skill and the wealth in our land,
For the cunning and strength of the workingman’s hand,
For the good that our artists and poets have taught,
For the friendship that hope and affection have brought –
Thanksgiving! Thanksgiving!

For the homes that with purest affection are blest,
For the season of plenty and well-deserved rest,
For our country extending from sea unto sea;
The land that is known as the “Land of the Free” –
Thanksgiving! Thanksgiving!

Thanksgiving Cornucopia

A Thanksgiving Poem for 2019.

The year has turned its circle,
The seasons come and go.
The harvest is all gathered in
And chilly north winds blow.
Orchards have shared their treasures,
The fields, their yellow grain.
So open wide the doorway-
Thanksgiving comes again!

Have a Happy Thanksgiving! Thanksgiving Poem Blessing

Even though Thanksgiving isn’t the only time we should give thanks, it does serve as a great reminder to do so. This Thanksgiving sit back, enjoy the food, talk to family, and think about everything we should be thankful for.

Save With These Easy To Make Pie Crust Recipes

September 30, 2017 By Paula 8 Comments

Homemade Pie Crust Recipes

If you are looking for no-fail pie crust recipes, these delicious pie crust recipes are sure to bake up tender, light, and flaky. Each one of them is easily made with just a few ingredients, which are usually found in most kitchens. Whether you are making a savory meal or a sweet dessert now you’ll have the perfect crust to go with it.

3-2-1 Pie Crust

The simple formula of 3 parts flour, 2 parts fat, and 1 part water makes this one of the easiest pie crust recipes we’ve ever made. This recipe first appeared in 3-2-1 Pie Crusts and Biscuits 1-2-3 RECIPES made EASY

Ingredients

1 1/2 cups all-purpose flour
1/4 teaspoon fine salt
1 teaspoon granulated sugar
1 stick cold unsalted butter (8 tbsp), cut into small pieces
4 to 5 tablespoons ice water

Directions

Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Omit the sugar if you are making a savory pie.Using a pastry blender cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes. Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough. Shape the dough into a flat disk, cover it with plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice.

Whole-Wheat Pie Crust Recipe

If you’re used to eating whole grains, use 100 percent whole-wheat flour or whole-wheat pastry flour (for a more delicate crust). If you’re trying to learn to love whole grains, replace all-purpose flour with whole-wheat flour a quarter cup at a time.

Ingredients

2 cups whole-wheat, whole-wheat pastry or unbleached all-purpose flour, or a mixture, plus extra for rolling
1 teaspoon kosher salt
6 ounces lard or unsalted high-fat butter, cut into small pieces, chilled
1 tablespoon vodka (or substitute apple cider vinegar)
3 to 5 tablespoons strained ice water, as needed

Directions

Whisk together flour and salt in a large bowl. Using a food processor, pastry blender or clean hands, begin to “cut in” the bits of fat into the flour until the mixture looks like coarse sand or cornmeal. There shouldn’t be many butter pieces larger than a pea.
Sprinkle vodka and 3 tablespoons water over mixture. Using your hands, form into a thick ball. Add more water a tablespoon or so at a time until the dough just pulls together.
Shape dough into a circle flattened to about 3⁄4-inch thick. Wrap in plastic wrap, and freeze for later use. When you’re ready to use it, thaw in the refrigerator overnight, then roll out crust on a floured surface until it’s about 1⁄4-inch thick.

Gluten Free Pie Crust Recipe

Using Bisquick™ Gluten Free mix, butter, and water you can make a gluten-free crust that can be used for any of the recipes above.

Ingredients

1 cup Bisquick™ Gluten Free mix
5 tablespoons cold butter
3 tablespoons water

Directions

To make this crust place Bisquick mix in a medium bowl. Cut in the butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in water; shape into a ball with hands. Then, press dough in bottom and up the side of the pie pan.

Vinegar Butter Pie Crust Recipe

This dough comes together easily and flawlessly, bakes up tender and flaky, and with a lovely butter flavor. This is definitely, a time to use the good butter.

Ingredients

1 1/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
1 1/2 teaspoons granulated sugar
1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice

Directions

Stir the flour, salt, and sugar together in a large bowl.
Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to over blend).
Combine the water, cider vinegar, and ice in a large measuring cup or small bowl.
Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.
Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. If making the double-crust version, divide the dough in half before shaping each portion into flat discs. Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.

All Butter Pie Crust Recipe

This simple pie crust relies on butter for both its flakiness and wonderful flavor. This recipe is the one taught by King Arthur’s instructors in their nationwide traveling baking demos.

Ingredients

2 1/2 cups Unbleached All-Purpose Flour or Pastry Flour Blend
1 teaspoon salt
2 tablespoons buttermilk powder, optional
16 tablespoons (1 cup) unsalted butter*
1/4 to 1/2 cup ice water

*Note: If you use salted butter, reduce the salt in this recipe to 1/2 teaspoon.

Directions

Whisk together the flour, salt, and buttermilk powder (if you’re using it).
.Dice the butter into small cubes, or cut it into pats. Work it into the flour until it’s well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter will be scattered throughout the mixture.
Tossing with a fork or your fingers, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands. If it holds together easily, without crumbling, it’s ready. If it has dry spots, or pieces break off easily, add a bit more water until it’s totally cohesive.
Gather the dough into a ball, and divide it in half. Gently pat/shape each half into a rough disk. Roll immediately, if desired. For better texture, chill the dough for at least 30 minutes before rolling. If dough has been refrigerated longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes, until it rolls easily.
Use as directed in your favorite pie recipe.

Looking for a delicious Pumpkin Pie to fill your crust? Check out these All-Time Favorite Pumpkin Pie Recipes.

Homemade Pie Crust Recipes - If you are looking for no-fail pie crust recipes, these delicious pie crust recipes are sure to bake up tender, light, and flaky. Each one of them is easily made with just a few ingredients, which are usually found in most kitchens. Whether you are making a savory meal or a sweet dessert now you'll have the perfect crust to go with it. #Pie #Recipe #Dessert #Holiday #Baking #Food

Vinegar Butter #Pie Crust #Recipe - This dough comes together easily and flawlessly, bakes up tender and flaky, and with a lovely butter flavor. This is definitely, a time to use the good butter. #Baking #Food #Holiday #Dessert

3-2-1 #Pie Crust #Recipe - The simple formula of 3 parts flour, 2 parts fat, and 1 part water makes this one of the easiest pie crust recipes we’ve ever made. #Holiday #Baking #Food #Dessert

Gluten Free #Pie Crust #Recipe - Using Bisquick™ #GlutenFree mix, butter, and water you can make a gluten-free crust that can be used for any pie recipe. #Dessert #Holiday #Baking #Food

All Butter #Pie Crust #Recipe - This simple pie crust relies on butter for both its flakiness and wonderful flavor. This recipe is the one taught by King Arthur's instructors in their nationwide traveling baking demos. #Desssert #Holiday #Baking #Food

Whole-Wheat #Pie Crust #Recipe - If you’re used to eating whole grains, use 100 percent whole-wheat flour or whole-wheat pastry flour (for a more delicate crust). If you’re trying to learn to love whole grains, replace all-purpose flour with whole-wheat flour a quarter cup at a time. #Holiday #Baking #Dessert #Food

How to Choose the Best Pumpkins and Gourds

September 27, 2017 By Paula 17 Comments

Canning, Cooking, or Jack-o-Lantern?

Learn how to select the best pumpkins and gourds with this buying guide.

While you sip on that pumpkin spice latte, consider these unusual and fun pumpkin facts about your favorite fall produce.
The Pumpkin!

Pumpkin contains potassium and Vitamin A.
The tradition of pumpkin carving originally started with the carving of turnips. When according to Irish folklore, a man called Jack O’Lantern was sentenced to roam the earth for eternity. When the Irish immigrated to the U.S., they found pumpkins plentiful and much easier to carve for their ancient holiday.
The flowers are edible.
The largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds.
In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.
Six of the seven continents can grow pumpkins including Alaska! Antarctica is the only continent that they won’t grow in.
The pumpkin is really a squash. It is a member of the Cucurbita family which includes squash and cucumbers.
Native Americans called pumpkins “isqoutm squash.”
The name pumpkin originated from the Greek word for “large melon” which is “pepon.”
The current world record is held by Mathias Willemijns who grew a pumpkin that weighed in at 2,624.6 pounds (October 9, 2016)

Pumpkins haven’t always been as popular as they are today. In fact, pumpkins were hardly eaten by people for a considerable part of the 19th century. Hard to believe considering pumpkin spice (see recipe) seems to take over our taste buds every fall season. Think of how far this humble gourd has come, when this fall season you snack on your favorite pumpkin treat and sip that pumpkin spice latte. While all pumpkins are edible, the larger ones tend to be stringy and flavorless. However, the seeds are still good and many say the roasted seeds are the best part. I say the pie part is the best! The Mini Pumpkin Pie Tart and Pumpkin Cheesecake parts, too.

PUMPKIN PICKING

Depending on the variety, pumpkins can range in size anywhere from tiny to humongous. Selecting which pumpkins you’ll carve for your Halloween Jack-O’-Lanterns depends on what you want to carve on them. While medium-sized ones work best for most of the stencils that you can buy, very large pumpkins can be carved with more elaborate designs. Small pumpkins work great for carving traditional faces and can be carved fast so that you can have a lot of them lined up for lighting sidewalks and pathways or scattered about parties and other spooktacular events.

Once you decide what designs you will be carving into them, make a mental idea of the shapes and sizes of pumpkins you’ll need. Should it be tall and narrow, squat and misshaped, or more rounded? Whatever the shape always select pumpkins that are uniformly orange meaning that they are ripe with have no bruises, cuts, or nicks. If you will be using a stencil select a pumpkin that is close to the size and shape of your stencil. It should also be as smooth as possible, and free of scratches, dents or gouges.

Never carry a pumpkin by its stem; it may break off. If the stem does break off, toothpicks can be used to hold it on. If this happens, you can carve the bottom out for the opening the same way you would do the top. Then, you just place your light source on the cleaned bottom piece and set the carved pumpkin over it. Works great and you don’t need the stem for a lid handle! Now, it’s time to decide on which variety you want to purchase. Here’s the list of the varieties we found:

PUMPKIN VARIETIES

Standard Orange Variety:

Grows between 2 to 5 pounds

Baby Bear (small, flattened shape; fine stem)
Baby Pam; Oz (hybrid, very smooth skin, immature yellow color)
Small Sugar or New England Pie (the standard pie type) Flesh is thick, deep yellow, fine-grained, and has a delicious sugar flavor.
Spooktacular (hybrid; bright orange; ribbed)
Sugar Treat (hybrid; bright color)

Grows between 8 to 15 pounds

Autumn Gold (hybrid, yellow when immature)
Bushkin (hybrid)
Frosty (hybrid; smooth-textured skin)
Funny Face (hybrid)
Harvest Moon (hybrid)
Jack-o-Lantern (heirloom) This round to oblong pumpkin has been bred for making Jack O’ Lanterns, but its flesh makes delicious pies, soups, and muffins, too.
Montana Jack Uniform shape, perfect for carving or pies. Normally the first pumpkins to come out of the field.
Spirit (hybrid, semi-bush)
Young’s Beauty deep orange and slightly ribbed, It’s very thick, meaty interior flesh that is perfect for pies or carving.

Grows between 15 to 25 pounds

Aspen (hybrid, deep orange, uniformly large)
Big Autumn (hybrid, yellow when mature)
Big Tom also know as Connecticut Field
Connecticut Field (the old standard) The perfect shape and it’s flat bottom comes in handy for making a jack o’lantern. Also, excellent for animal feed but not pumpkin pies.
Ghost Rider (dark orange; very dark green stem)
Happy Jack (uniform, dark orange)
Harvest Jack (dark orange; long stem)
Howden Field (the industry standard for the last 20 years) one of the best pumpkins for Halloween carving. This is the one you see at the grocery store. Excellent for pies or roasted seeds, too.
Jackpot (hybrid; round)
Jumpin’ Jack (large, dark orange, heavy, tall)
Ol Zeb’s (heirloom) variety perfect for baking or carving
Pankow’s Field (large, variable pumpkins with exceptionally large, long stems).
Rouge Vif d’Estampes (deep red-orange, flattened, heavily sutured) It was the prototype for Cinderella’s carriage pumpkin and is also known as “Cinderella” pumpkin.

Types for Canning and Cooking:

Buckskin (hybrid)
Chelsey (hybrid)
Dickinson Field sweet orange high-quality flesh for canning and pies (pumpkin of choice for Libby’s canned pumpkin)
Kentucky Field One of the best canning pumpkins around.
Jarrahdale (heirloom) has a slate blue, ribbed exterior and a deep, delicious orange interior flesh that is dry, stringless, and sweet with a complex flavor.
Winter Luxury (old variety, good for cooking; unique netted skin) Thick flesh and small seed cavity
Musquee De Provence The flesh of this beauty is deep orange, thick, dry and has a very rich complex flavor.
Fairytale (heirloom) Perfect for pies or stands up well in chunks for curry or cream sauce recipes.

Jumbo: Grows to 50 pounds and larger

Atlantic Giant (most true giants come from this variety) Averaging 400 to 500 lbs this is the pumpkin you see on the news around Halloween that takes a forklift to move.
Big Max Get this one if you want to carve the biggest pumpkins on the block or make tons pumpkin pie
Big Moon Add to your garden for a dramatic fall decorating touch. The tender flesh can be used for baking.
Mammoth Gold Great for carving.
Prizewinner Ideal for County Fairs and Exhibitions
Show Winner These giant pumpkins develop in an array of colors, including orange, yellow, grey, blue or green and are great for County Fairs and Exhibitions

White Painting:

Casper These pumpkins are perfect for carving and with flesh that is super sweet, they are perfect for pies and baking, too.
Lumina Ghostly white pumpkins with delicious orange flesh that stores well.
Snowball High in fiber and essential minerals, their colorful orange flesh signifies an abundance of the antioxidant beta-carotene. These cranium-sized squash cry out to be carved or painted for autumnal decorations.
Little Boo has a smooth, hard white rind and thick, firm flesh walls.

Cushaw Group:

Green-Striped Cushaw also known as the Tennessee sweet potato squash. It is a great display pumpkin and an all-around squash for desserts or vegetable dishes.
Tennessee Sweet Potato (heirloom) winter squash
White Cushaw great for mixed bins, focal centerpieces, or decorations. It is also an excellent variety for cooking.
Golden Cushaw has sweet flesh reminiscent of sweet potatoes and is very high in many nutrients, earning it the highest edibility rating from the group Plants for a Future.

Naked Seeded: pepitas

Austria Oil Seed
Gleisdorfer Naked Seeded
Kakai Hulless
Lady Godiva
Trick or Treat (hybrid, 10 to 12 pounds, good for carving)
Tricky Jack (hybrid; small)
Triple Treat (thick flesh; 6 to 8 pounds; cooks, carves well)

Miniature:

Baby Boo (white) as enjoyable to look at as they are to eat.
Jack-Be-Little (standard orange miniature)
Jack-Be-Quick (taller, darker orange)
Munchkin (uniform, attractive orange)
Sweetie Pie (small, scalloped, medium orange)

We didn’t have any idea that there are so many different shapes, sizes, and varieties of pumpkins. Did you?

When shopping for your pumpkin, remember that Jack-O-Lantern type Pumpkins tend to be from the subfamily of pumpkins called “Cucurbita pepo.” Giant ones tend to be from the subfamily of pumpkins called “Cucurbita maxima.” Processing ones, good for pies and eating, tend to be from the subfamily of pumpkins called “Cucurbita moschata.” One place that seems to have a wide variety to choose from is Schaake’s Pumpkin Patch in Kansas. It looks like a fun and exciting place to find the perfect pumpkin. Plus, they offer free admission, hay maze, and hayrides!

Large Halloween Pumpkins are perfectly fine for cooking. However, because they’re so big, they hold a lot of water, and their flavor is spread out across all that bigness and diluted by all that water. These pumpkins have been bred to not have as much flesh inside as other pumpkins whose primary market would be cooking. When you cook with these pumpkins, ideally you want recipes that let you cook some of the water out, concentrating the flavor. Most chefs today say not to cook with these pumpkins at all. But many a person’s

Most chefs today say not to cook with these pumpkins at all. But many a grandma made her pumpkin pies with them, steaming the pumpkin pulp, and then whipping it into pies that were always amazing. Maybe these grandmothers just knew how to create masterpieces with the ingredients they had. Or today’s chefs don’t have something that the grandmothers did — grandchildren who wouldn’t have been satisfied if they couldn’t have picked out the BIGGEST Pumpkins at the store.

Now that you know how to choose the best pumpkins and have the most spectacular Jack-o-Lanterns and Pumpkin Pies, be sure to join us as we learn about the Legend of Stingy Jack and the History of the Jack-o-Lantern!

Canning, Cooking, or Jack-o-Lantern? Learn how to select the best pumpkins and gourds with this buying guide. #Canning #Cooking #JackoLantern #Pumpkin #Baking #Food #Halloween #Thanksgiving #Pie #PumpkinPie #Dessert #Shopping #BuyingGuide #HowTo

The 3 Best Fun Thanksgiving Food Ideas – Pilgrim Hats, Oreo Turkeys, and Sugar Cone Cornucopias

November 4, 2013 By Paula 1 Comment

I did a lot of searching and have gathered what I believe are the 3 best fun Thanksgiving food ideas from across the web that the kids are sure to love!

Pumpkin Leaves Divider

Thanksgiving Pilgrim Hats

The best of 3 Fun Food Thanksgiving Ideas - Pilgrim Hats, Oreo Turkeys, and Sugar Cone Cornucopias

Ingredients:

Chocolate Wafer Cookies (such as Nabisco Famous Chocolate Wafers or Keebler Fudge Stripe)
1 tube orange or yellow frosting with piping tips
1 Bag small peanut butter cups or chocolate-covered marshmallows

Directions:

Place cookies on work surface; squeeze a dime-size dot of frosting in the center of each
Prepare chocolate-coated marshmallows or
Unwrap and invert peanut butter cups on frosting, pressing down gently
Using the round piping tip, pipe a “hat-band” with frosting around peanut butter cup or marshmallow and a square “buckle.”
Store airtight at room temperature up to 3 days. Let frosting set before storing.

Pumpkin Leaves Divider

Oreo Thanksgiving Turkeys

Ingredients:

Double Stuff Oreo Cookies
Candy Corn
Whoppers
Peanut butter Cups

Chocolate frosting
Yellow Frosting
Optional: Red frosting
Optional: black sprinkles for eyes

First step: Grab a cookie. You don’t have to put frosting in there, but I like to because it holds in the candy corn a little better. Just give it a little squeeze of chocolate.

Then stuff in your candy corn. If you’re in some sort of candy corn shortage, you can cut off the white tips to use later for your beaks. I think the candy corn sticks in better with the tip so I leave it on. Go ahead and do all of the cookies through this step.

Next, put a dab of frosting on the opposite end of the cookie and secure it to the “base” cookie. It helps to place them next to a wall as they dry so they stay put.

While those are drying, unwrap your PB cups. Take a sharp knife and cut a sliver off of one end. (I don’t need to tell you what to do with the sliver, do I?) It helps to gently cut in a sawing motion so you don’t break the PB cup. (I don’t have to tell you what to do with a broken one, do I?) Cut it from the bottom like shown here:

Once those are ready, flip your cookies over, but you may find it’s easy to keep them next to the wall. My frosting was a bit soft, so they needed the extra support.

Place a dab of frosting on the PB cup, and place it on the cookie like so:

Now those little guys will need heads, so glue a whopper on there with frosting as well. I put frosting on the side of the whopper that hits both the cookie and the PB cup. Wouldn’t want a turkey running around with its head cut off, would we??

While they’re still laying there, use a dab of frosting (I use yellow) and glue on the white tip of a candy corn for a beak. Put two yellow dots on for eyes, and for the black spots in the eyes you can use a dab of chocolate frosting, or a mini chocolate chip, or a little sprinkle like I’ve used. A sprinkle is really the perfect size if you have them.

Once the beak stays put you can flip them over and draw on some little yellow feet. If you have red frosting too (usually comes in a set with the tube of yellow) you can add a little gobble, gobble (It’s called a caruncle).

And there you go, cute as can be!

These make really cute place card holders too, for either a kid or adult table!
How cute is this little turkey family?

Stick one on each plate and everyone will say “Awwwwwwe….” If you have kids old enough to handle making them, it’s a fun project for them to be in charge of.

They’re also darling combined with pilgrim hats.

Those are just marshmallows dipped in chocolate and placed on a fudge stripe cookie. Use yellow frosting to make the buckle.

From: Our Best Bites

Pumpkin Leaves Divider

Thanksgiving Sugar Cone Cornucopias

This was the best how-to that I found to shape the cones:

Take a couple of paper towels, fold them up into a square, wet them, and then ring out most of the water. You want them to be damp, but not dripping. Place your wet paper towels on a microwave-safe plate, then place the bottom half of the ice cream cones on the paper towels and cover them up. Two at a time worked the best because you only have a little bit of time to work with them after they come out of the microwave.

Microwave the cones for around 30 seconds depending on the strength of your microwave. You want the ends of the cones to be soft enough to mold without burning the part that isn’t in the paper towel. You also need to re-wet the paper towel after two 30 seconds runs in the microwave.

Remove the plate from the microwave and pull back the paper towel carefully. They will be hot! Pick up your cones, and working quickly bend the end of the cone using your hands, the countertop, or even a clean pencil. You will have to hold the ends in place for a few seconds until they cool enough to keep their shape.

Careful: Cones can be really hot!

From: Random Thoughts of a SUPERMOM!

After you finish forming all your cones, melt a little bit of chocolate in a coffee cup or small bowl in the microwave.

Then dip just the very end of the cone in the chocolate…

…and place your dipped cone in a small plate of chocolate sprinkles, fall-colored sprinkles, nuts, or any tiny candies you like.

From: Random Thoughts of a SUPERMOM!

The possibilities are endless as to what you can put in these cornucopias.

Here are some suggestions:
Bite-size candies such as Runts, Skittles, M&M’s, Candy Corn or Harvest Mix,
All Kinds of Cereal or Chex Mix
Teddy Grahams, Goldfish & Animal Crackers
Pretzels & Nuts
Whipped Topping
Dried Fruit
Anything that will fit in it can be used.
Let your imagination go wild and have fun!

Here are some images of the ones that I thought had some of the most creative contents.