Category: Food

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Turkey Cookies

Note–I am purposely RE-posting today’s blog post. Forgive the previous submission. Moral of the story: Never attempt to write intelligently at 2 am. Sheesh

Don’t you just LOVE my sweet–and I mean SWEET–little Tom Turkey? Don’t you just want to gobble him up? Ha! Gobble.  Get it? That’s a good one.

These little guys would make a great neighbor treat or think how great they’d look on the Thanksgiving table.

Turkey Cookies

Ingredients

Fudge Mallows cookies

Iced Oatmeal cookies

Chocolate frosting

Swedish fish, candy corn and anything else you’d like to use.

You likely don’t need tons of instructions now–but just in case…

Cut the marshmallow cookies in half.

Glue it–with chocolate frosting–marshmallow side down, onto the oatmeal cookie.

Pipe a frosting “turkey body” straight up onto the marshmallow cookie.

Cut the Swedish fish up for feet, wings, beaks, eyes or whatever strikes you.

Give your little “Turkey-Lurkey” a face, beak, feet and a waddle from the decorettes and cut up Swedish Fish.

“Glue” tail feathers onto the back of the same cookies.

The little papooses will love this part…

and be quite proud of…

their little gobblers…

in the end. And rightly so.

Gallery of Turkey Creations

Sweet little turkeys nearly too cute to gobble.

I said, nearly.

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Turkey Cookies
 
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Ingredients
  • Fudge Mallows cookies
  • Iced Oatmeal cookies
  • Chocolate frosting
  • Swedish fish, candy corn and anything else you'd like to use.
Instructions
  1. Cut the marshmallow cookies in half.Glue it--with chocolate frosting--marshmallow side down, onto the oatmeal cookie.
  2. Pipe a frosting "turkey body" straight up onto the marshmallow cookie.
  3. Cut the Swedish fish up for feet, wings, beaks, eyes or whatever strikes you.
  4. Give your little "Turkey-Lurkey" a face, beak, feet and a waddle from the decorettes and cut up Swedish Fish.
  5. "Glue" tail feathers onto the back of the same cookies.

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Chili Freeto Pie

I first tasted something pretty close to this over at Sonic a million years ago. It was good–but I kept thinking, “How hard could this possibly be to make at home. Well, here’s your answer…

Not very darn. It was simple and quick—and you KNOW how I feel about recipes like that. Ummmm—good!

Chili Freeto Pie

Ingredients:

2 cans chili

1 can black beans, drained and rinsed

1 can corn, drained

1 can refried beans

1 bag chili Freetoes

2 cups shredded cheddar cheese

Mix all the canned ingredients together in a bowl. Spread into a 9×13 Pyrex casserole dish. Sprinkle with cheese and about 4 cups of Freetoes. Cover with tin foil and bake at 350 until hot and bubbly clear through and cheese is melted

Tell your family you went out for fast food…

except this is better…so they won’t believe you.

Never mind.

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5.0 from 1 reviews
Chili Freeto Pie
 
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Ingredients
  • 2 cans chili
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can refried beans
  • 1 bag chili Freetoes
  • 2 cups shredded cheddar cheese
Instructions
  1. Mix all the canned ingredients together in a bowl.
  2. Spread into a 9×13 Pyrex casserole dish.
  3. Sprinkle with cheese and about 4 cups of Freetoes.
  4. Cover with tin foil and bake at 350 until hot and bubbly clear through and cheese is melted.

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Mini Caramel Apples

One of the lovely things about this Halloween-ish time of year, is that glorious treats like molasses cookies and candy corn are everywhere–well, at our house anyway–which is just how it should be in a well ordered kingdom {ahem}.

Being surrounded by little people–as we are, creates a particular challenge when making caramel apples–because they are just too big for the short folk to manage. Slicing them helps, of course, but still–I can’t bear the waste…it pains my tender, caramel-apple-loving soul.

So look what we’ve discovered on the pages of Disney’s Family Fun magazine—Mini Caramel Apples–and zero percent blasphemous waste!! Wa-flogging-hoo!

This is simple stuff here too. You’ll need butterscotch chips, sucker sticks, sprinkles, a good melon baller…

and of course—apples. You, my darlings, are going to love this.

Scoop the apple into tons of teeny, tiny little balls. This was so fun and you can actually get quite a few out of one apple–which is what I did.

Break the sucker sticks in half and poke them in the skin side of the apple. I made a tiny cut in the peel with a paring knife first so that the sticks went in easier.

Melt the butterscotch chips over medium heat and dip the apples in. You can roll them around and cover more of the green–

but I kinda liked how it looked with this much color showing. Do whatever floats your boat–it’ll be fine.

Before they set, dip the bottoms in your favorite sprinkles, toffee, or chopped nuts….

and let them set in the tiny paper cups–if you want. Now just try to tell me these bite-sized sweeties aren’t the cutest thing you’ve ever seen…go ahead try.  I triple dog dare you.

See? You can’t.

I told you.

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Iced Molasses Cookies

At our house, the whole “holiday season” starts with all this Halloween stuff. We decorate the house, we watch the spooky movies–nothing too scary, and we always, ALWAYS make Molasses Crinkles.

It’s important I tell you—a tradition you might say,  and as such, must not be taken lightly. If done properly you would make royal icing and glue candy on to make a Jack o’ Lantern face on it. They were always kinda ugly, but fun to make. Trouble is, I never actually liked royal icing because I think it tastes like dirt–

so I devised a plan.

I kinda figure that a tradition is only good if…you know…you actually like it. So I…changed it just a tad. I made a fluffy cream cheese frosting and tinted it a pale orange and swirled it on each and every cookie.

Yum–now we’re talking.

Oh, don’t worry–I could still make them as ugly as ever…without hardly trying. Here’s proof.

It is a tradition…after all.

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Cream Cheese Frosting

Cream Cheese Frosting
 
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Ingredients
  • 1 (8 ounce) packages cream cheese, softened
  • ½ cup butter, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract
Instructions
  1. In a medium bowl, cream together the cream cheese and butter until creamy.
  2. Mix in the vanilla, then gradually blend in the confectioners’ sugar.
  3. If it’s too stiff or you’d like it a bit more light, add 1 T milk and mix well.
  4. Store in the refrigerator after use.

Ingredients

1 (8 ounce) packages cream cheese, softened

1/2 cup butter, softened

2 cups sifted confectioners’ sugar

1 teaspoon vanilla extract

Directions

1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually blend in the confectioners’ sugar. If it’s too stiff or you’d like it a bit more light, add 1 T milk and mix well. Store in the refrigerator after use.

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Sweet Pumpkin Babies

To look at these–you might be fooled as to what they used to be in their former life–you know, before they became the cutest little pumpkins on earth. Brace yourself…

Take a handful of Circus Peanuts–can you believe it?—and a couple of small green gumdrops….

then, cut the peanuts in half with a pair of scissors. Trim the sugar coating off the gumdrops–and keep all the pieces, just set them aside.

Slice a piece of the sticky gumdrop and “glue” two peanuts, bottoms sides together with it in the middle. Then, roll the little blobs in the palms of your hands until they are more rounded. Shape them into pumpkins–it’s easy because they are soft and pliable.

Fold a tiny slice of the sugary part of the gumdrop in half to make a stem. Stick it on the top in one of the creases. I actually scored these dudes by pressing a tooth pick down the sides for that real “pumpkin-type” look.

And there you have it–

the sweetest little Pumpkin Babies you’ve ever seen!

In case you need a synopsis of the process–here you go. Happy pumpkin-ing my friends.

So glad you’re here!