It’s that time of year when we might hanker for the scent of something warm and spicy emanating from the kitchen. If you don’t have the time or inclination to actually make an apple pie or cinnamon rolls, how about throwing together some simmering potpourri!
A pot of aromatic cinnamon potpourri simmering on your hearth completes the harvest atmosphere.
3 cinnamon sticks
3 bay leaves
½ cup lemon juice or 1 lemon cut into pieces
1/4 cup whole cloves
1 orange peel
1 qt. water
Place in pot, slow cooker or saucepan. Heat on low heat. You can refrigerate and reuse any leftovers!
Turkey at Thanksgiving is a timeless tradition. But you can give your holiday meal a novel twist with these birds of a different feather. The holiday treats are cute, sweet and made from all kinds of goodies youngsters love to nibble on.
7 Candy Corn
2 Double Stuffed Oreo Cookies
1 Reese's Peanut Butter Cup
1 Tube of black piping gel
1 tube of white icing
1 Yellow and red food coloring
1 Yellow and red food coloring
1 plastic Ziploc bag
1 sharp knife
1 pair of scissors
Put your Peanut Butter Cups in the fridge to cool. If you have cold hard chocolate to work with it makes it a lot easier.
Squeeze some of the white icing into a bowl. This will be your orange. Mix red and yellow food coloring with the icing to create your desired orange. Then put that into a plastic bag and set it aside for later.
First you will be creating the tail using 1 Oreo cookie and 6 Candy Corns. Gently, with one candy corn, pull apart just one side of the Oreo don't break! . Put a good amount of icing in between the two sides. This will help the Candy Corn stay. Place 6 Candy Corn (white side down) in between the cookie. See picture.
Take your white icing and squeeze a generous amount onto the top back of an Oreo cookie. Take the other Oreo and put the bottom into the icing to have it stand up. If it doesn't stand, add more icing! Once you have it stand put it up against something so it doesn't fall until the icing is dry. Use a thick book.
Remove your Peanut Butter Cup from the fridge. Take your knife and cut off the very bottom so you have a flat surface. Put icing on the bottom of it the bigger flat. Bump it up against the bottom and back of your Oreo cookies. See picture.
Next take your Whopper and squeeze more icing on it on one side. Place the whopper on top of the Peanut Butter Cup to make your head.
Find a piece of Candy Corn that has a nice big white end. Using your sharp knife cut the color off leaving you with the white end. Place some icing on it and stick it on your whopper as the beak to your Oreo Turkey. Hold for a moment.
If you want wings on your turkey add two candy corns to the sides like in the picture
Take your icing and place two white dots as eyes. Get your tube of black piping gel and place a black dot on each eye to make them come alive.
Grab your bag of already created orange. Cut a very small hold in the corner of the bag. Pipe the feet.
Recipe by Kimi Coopet
A FLOCK OF TURKEYS
Making a gaggle of these gobblers is a fun project to do with kids,"
48 sugar cookies (3 inches) Use Nabisco Pinwheels
1 package (12 ounces) chocolate and marshmallow cookies
1 can (16 ounces) chocolate frosting
1 cup vanilla frosting
Yellow and red paste food coloring
Using a serrated knife, cut 1/2 in. from one side of 24 sugar cookies. Using a sharp knife, cut marshmallow cookies in half vertically. Spread chocolate frosting over the bottom of each marshmallow cookie half; align cut edges of a marshmallow cookie and a sugar cookie, and press together to form each turkey body and feathers.
Spread chocolate frosting over the cut edges of each turkey; position and attach near the back edge of a whole sugar cookie.
Cut a small hole in the corner of a pastry or plastic bag. Insert a #12 round pastry tip; fill bag with 3/4 cup chocolate frosting. Pipe a neck and head on each turkey.
Tint 1/2 cup vanilla frosting yellow and 1/2 cup red. With a #3 round pastry tip and yellow frosting, add eyes, beaks and legs. With #3 round tip and red frosting, pipe snood and tail feathers. Store in the refrigerator.
Recipe by Zoraya Jennings
Folks will gobble up these sweet-tasting turkeys, whether the easy-to-assemble goodies are sold at fund-raisers or featured on holiday tables.
40 fudge-striped cookies
1/4 cup chocolate frosting
2 packages (5 ounces each) chocolate-covered cherries
20 pieces candy corn
Place 20 cookies on a flat surface, solid chocolate side down. With frosting attach a chocolate-covered cherry to the top of each base cookie. Position another cookie perpendicular to each base cookie; attach with frosting.
With a dab of frosting, attach one piece of candy corn to the front of each cherry for the head. Let stand until set.
Recipe by Sue Gronholz
1/4 cup butter, cubed
4 cups miniature marshmallows
6 cups crisp rice cereal
28 chocolate cream-filled sandwich cookies
1-1/2 cups chocolate frosting
1 package (12-1/2 ounces) candy corn
In a large saucepan, melt butter. Add marshmallows; stir over low heat until melted. Stir in cereal. Cool for 10 minutes. With buttered hands, form cereal mixture into 1-1/2-in. balls. Twist apart sandwich cookies; spread frosting on the inside of cookies.
Place 28 cookie halves under cereal balls to form the base for each turkey. Place three pieces of candy corn in a fan pattern on remaining cookie halves; press each half onto a cereal ball to form the tail. Attach remaining candy corn with frosting to form turkey's head.
Recipe by Sue Gronholz