HOW TO MAKE GREAT GRAVY, CRANBERRY SAUCE WITH ORANGE AND SPICE & OLD FASHION CORNBREAD DRESSING

HOW TO MAKE GREAT GRAVY

The art of gravy making can be a challenge to those who only prepare the robust sauce on special holiday occasions, but in fact, making great gravy isn't difficult.
To make the gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour the poultry drippings through a sieve into a container or cup. Add 1 cup stock to the roasting pan and stir until crusty brown bits are loosened: pour the deglazed liquid/stock into the container with the pan drippings. Let the mixture stand a few minutes until the fat rises to the top.
Skim and discard any fat that remains on top of the poultry drippings, reserving 3-4 tablespoons.
Over medium heat, spoon the reserved fat into a 2 quart or larger saucepan. Whisk an equal amount of flour into heated fat and continue to cook and stir until the flour turns golden. To produce full flavoured gravy, it is critical to cook the flour in about an equal portion of fat until the flour has lost its raw taste. A rather common problem is the temptation to use too much flour, which decreases the flavour.
Gradually whisk in warm poultry drippings/stock mixture. Cook and stir until gravy boils and is slightly thick. Remember the gravy will continue to thicken after it has been removed from the heat. A good rule is to use between 1 and 2 tablespoons of flour for each cup of liquid and then give the mixture time to thicken.
If a shortage of turkey gravy is a common problem at your house, use a little melted butter and extra warmed poultry stock to increase the volume of the pan drippings.

Optional Ingredients:
You can dress up your gravy by adding optional ingredients. Try some fresh or dried herbs (use whatever you used to make your turkey). A little wine ( 3/4 cup or less) or brandy ( a few tablespoons) will add a complex flavour. For an extra rich gravy, try adding a little cream (1/4 - 1/2 cup). You can also add vegetables like cooked onion or mushrooms for variety. Use your imagination
For more tips on making good gravy and good gravy recipes click here

CRANBERRY SAUCE WITH ORANGE & SPICE

This is so fresh tasting & better than canned cranberry sauce!

INGREDIENTS:
4 cups of fresh cranberries
1 1/4 cup water
1/4 cup orange juice
5 whole cloves
r 3 cinnamon sticks
1 1/2 cups white sugar (2 if you like it sweeter)
fresh orange zest
Remember that you can adjust the spices to taste by simply taste testing during the process!

DIRECTIONS:
Place the cranberries and liquid in a saucepan over heat. Put spices in a spice bag …Cook until the cranberries begin to pop (they really do)...about ten minutes. Stir in the sugar and lower the heat. Continue to cook about five or ten minutes longer until the sugar has completely dissolved.

Remove from the heat and allow it to cool. Discard the spice bag and then chill in the refrigerator overnight or 6 to 8 hours before serving

OLD FASHION CORNBREAD DRESSING

INGREDIENTS:
Bake 2 cans of 10 biscuits and 2 pans of cornbread a
day ahead of time.
5 eggs
4 tablespoons butter
1 tsp. pepper
1 tsp. salt
2 tablespoons of Poultry seasoning.
1 tablespoon of sage.
3 stalks celery; chopped
1 to 2 large onions, chopped
chicken or turkey stock and pan drippings

DIRECTIONS:
Crumble the cornbread and biscuits
In a skillet, sauté the celery and onion in butter over medium heat until onion is transparent.
Combine vegetable mixture with crumbs; stir in chicken broth. Stir in the beaten egg, herbs and seasonings. Mixture should be soupy. Remember the cornbread dressing dries out some while cooking..I usually make mine the day before then I can make sure it won't be dry...
Pour into a greased 9×13-inch pan. I put some around my Turkey while it is cooking…I also stuff my turkey with the dressing… Bake at 350 degrees for 25 to 30 minutes!.

MARSHMALLOW POPS RECIPE-NEW GIVEAWAY!!!

MARSHMALLOW POPS

This is a perfect simple craft to try with your kids or grandkids next time the kids are bored and want to try something new. It is fun doing this with the grandchildren & their little ones!!

INGREDIENTS:
20 lollipop sticks (found at cake decorating or craft stores)
20 large marshmallows
1 cup (6 oz.) Premier White Morsels
1 cup (6 oz.) Milk Chocolate Morsels
Decorating icing
Assorted Candies and Chocolate

DIRECTIONS:

LINE baking sheet with wax paper.

PUSH each lollipop stick halfway through a large marshmallow; set aside.

MELT white morsels according to package directions. Immediately dip 10 marshmallow lollipops lightly in the melted morsels for a thin coating. Set stick-side-up on prepared baking sheet.

MELT milk chocolate morsels according to package directions. Repeat dipping process as above with remaining marshmallows.

REFRIGERATE marshmallow lollipops for 10 minutes or until hardened. Use decorating icing as glue to decorate with assorted candies.
Recipe from Nestle's

NOVEMBER GIVEAWAY

Now For The Rules Of The Giveaway!!

Someone very lucky has a chance to win a;
"$25 TARGET GIFT CARD"
Just read & follow the rules!!!!
PLEASE! PLEASE! PLEASE!- read the rules or you are just wasting your time entering.

This is a problem...People don't read and they DON'T follow rules.

This giveaway is open to all my readers, near or far.

RULES TO ENTER THE GIVEAWAY

1. You must follow my blog.(If you already follow you have step #1 out of the way)
2. Blog about this giveaway with a link back to my blog.
3. Come back and leave two (2) seperate comments. One comment with a link to your blog & one comment with what you are thankful for this Thanksgiving!!

This will give you 2 chances to win the $25 Target Gift Card!

I know you think this is a lot to do but it could mean $25 in your pocket to spend for Christmas!

Cut off for entering is Midnight CST, Sunday-November 29th….I will draw the winner on Cyber Monday, so be sure to check to see if you win!

CANDY BITES, COOKIE DOUGH PIZZA & PILGRIMS HATS!!!

My new "GIVEAWAY" will be posted tomorrow!!
Hip Hip Hooray!!! Hip Hip Hooray!!!
Everyone has been asking me what it will be this time....Soooo be sure to check back in sometime tomorrow to see what it will be...I have gave 2 hints so far...It is something everyone can use and it is red...It will be perfect for Christmas...

THANKSGIVING COOKIES

The cookies known as "Joe Froggers" were a favorite of the Mayflower voyagers and the generations that followed them. They were originally prepared by the families back home. Those who had baked the cookies usually cut their initials into each cookie as a fitting remembrance as the miles separated each family member. The "Joe Froggers" were stored in barrels on ship for sometimes several months. Even so, they were always soft and tasty. This is attributed to one ingredient to be found in the recipe. Can you guess what it is?* Here is the recipe:

INGREDIENTS:
1 cup shortening
3/4 cups water
2 cups sugar
1/2 teaspoon allspice
1 tablespoon salt
7 cups flour
2 cups dark molasses
1 teaspoon cloves
2 teaspoons baking soda
1 tablespoon ginger
1/4 cup rum (more if desired)

DIRECTIONS:
Cream shortening and sugar until light. Dissolve salt in water and mix with rum. Add baking soda to molasses. Sift flour with spices. Add liquid ingredients alternately with flour mixture to creamed mixture. Stir well between additions. Dough should be sticky. Chill overnight. In the morning, flour board and rolling pin. Roll dough 1/4 to 1/2 inch thickness. Cut with cutter (each cookie should be the size of the inside of a coffee cup.) Bake in 375 degree oven from 10 to 12 minutes.
*(Did you guess correctly that the ingredient is rum?)

PILGRIM HAT COOKIES

Need a easy, no-bake Thanksgiving treat to bring to the class party?

INGREDIENTS:
1 cup vanilla frosting
7 drops yellow food coloring
32 miniature peanut butter cups
1 package fudge-striped cookie
32 mini orange Chiclets gum

DIRECTIONS:
Combine frosting and food coloring. Dip top of peanut butter cup in yellow frosting and position over center hole of cookie, forming the hatband and crown. Add gum as "buckle." Repeat with remaining cookies. Makes 32 cookies.
Recipe from Womans Day

CANDY BITES

INGREDIENTS:
78 1-inch paper candy cups
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels, divided
1 2/3 cups * (10-oz. pkg.) NESTLÉ® TOLL HOUSE® SWIRLED™ Milk Chocolate & Peanut Butter Morsels
Whole roasted peanuts or pecan pieces (about 1/3 to 1/2 cup needed)
conversion calculator

DIRECTIONS:
PLACE candy cups on baking sheet.

PLACE 1 cup milk chocolate morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 1 minute; knead. Microwave at 10- to 20-second intervals, kneading until smooth.

CUT small corner from bag and squeeze bag to pipe chocolate about 1/4-inch deep into about half of the candy cups. Place a peanut (if using SWIRLED Milk Chocolate & Peanut Butter Morsels) or a pecan (if using SWIRLED Milk Chocolate & Caramel Morsels) and 5 to 6 SWIRLED Morsels into the chocolate. Press down slightly. Melt remaining milk chocolate morsels in another plastic bag. Finish filling the remaining paper cups with melted chocolate, nuts and morsels.

REFRIGERATE for a few minutes to set chocolate. Store in airtight container in refrigerator.

You may also use 1 2/3 cups (10-oz. pkg.) Nestle's swirled Milk Chocolate & Caramel Morsels.

NOTE: For another variation, try melting 2 cups (12-oz. pkg.) semi-sweet chocolate chips and top with 1 2/3 cups (10-oz. pkg.) Nestle's swirled semi-sweet & white chocolate morsels. Substitute almond slices for nuts (about 1/4 cup needed).
Recipe from NESTLÉ®

COOKIE DOUGH PIZZA

Be thankful that a dessert this tasty is so easy to prepare

INGREDIENTS:
1 roll (16.5 oz)refrigerated chocolate chip cookies
2 cups miniature marshmallows
2/3 cup semisweet chocolate chips
1/3 cup butterscotch chips
Fall-colored decors or candy sprinkles
1/4 cup chocolate creamy ready-to-spread frosting (from 1-lb container), if desired

DIRECTIONS:
Heat oven to 350°F. Line 12-inch pizza pan with foil; grease foil with shortening. Cut cookie dough into 1/4-inch slices; arrange evenly in pan. With floured fingers, press slices to form crust.
Bake 16 to 20 minutes or until deep golden brown. Immediately sprinkle marshmallows evenly over warm base. Bake 1 to 2 minutes longer or until marshmallows just begin to puff.
Use foil to lift crust from pan. Carefully remove foil from crust; place crust on serving platter or tray. Sprinkle with chocolate chips, butterscotch chips and decors.
In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle frosting over cookie pizza. Cut into wedges or squares.

Topping ideas:

Whipped cream
Chocolate whipped cream
1/2 cup chocolate chips
1/2 cup peanut butter chips
1/2 cup toffee chips
M & M candies
Maraschino cherries
Gummy Bears
Gumdrops
Cake decorations
Miniature marshmallows
Chopped peanuts
Chocolate syrup

Cookie Dough Tips for a Perfect Recipe:

Unbaked cookie dough can be covered and refrigerated for up to 24 hours or frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle.
Cookie dough too soft? Refrigerate it or add additional flour, 1 tablespoon at a time, until dough is stiff enough to handle.
Cookie dough too dry? Mix in 1 to 2 tablespoons milk until dough holds together.
Food coloring can be added to softened cookie dough. Add the desired amount of food coloring to the dough; work it into the dough until the color is well blended. Shape them into a log. Wrap it tightly in plastic; refrigerate it until firm, about 3 hours.
Extra ingredients can be added to the cookie dough by breaking up the cookie dough in a large bowl. Add the desired ingredients for the recipe and mix well.

FRENCH TOAST CUPCAKES, BREAKFAST TACOS & PANCAKES WITH BANANA MAPLE SAUCE RECIPES!!

I will be posting my new "GIVEAWAY" this weekend, so be sure to check to see what it is!

HINT--It is red.......

FRENCH TOAST CUPCAKES

Kids love cupcakes and this cupcake provides a healthy start to their day!

INGREDIENTS:
4 teaspoons pure Maple Syrup
4 slices Cinnamon Raisin Bread
4 large eggs
1/2 cup 1% milk
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

--TOPPING--
1 teaspoon granulated sugar
1/2 teaspoon ground cinnamon

DIRECTIONS:
Preheat oven to 400 degrees.
Place 4 foil cupcake liners in cupcake pan. Place 1 teaspoon maple syrup in each of the four cupcake liners.
Tear 1 slice of bread into smaller pieces and place in one of the cupcake liners. Repeat for all 4.
Mix eggs, milk, cinnamon, and vanilla extract well with wire whisk.
Pour equally into each of the 4 cupcake liners. Let sit 5 minutes so that bread can absorb the egg mixture. While this is standing, mix together the topping and sprinkle ½ teaspoon over each cupcake.
Bake for 25 minutes until puffed and golden.

NOTES & SUGGESTIONS:
Save valuable morning time by assembling the night before and placing in the refrigerator. You can also bake ahead and simply warm in a toaster oven when ready to serve.
Recipe from Barbara Seelig-Brown

PANCAKES WITH BANANA MAPLE SAUCE

INGREDIENTS:
4 large eggs
2 tablespoons white sugar
1/2 teaspoon salt
2/3 cup all-purpose flour, sifted
2/3 cup milk
3 tablespoons unsalted butter, room temperature/softened

BANANA MAPLE SAUCE:
1/2 cup unsalted butter, cut into pieces
1/4 cup light brown sugar, packed
2 ripe medium-sized bananas, cut into slices
1/4 cup light maple syrup

DIRECTIONS:
Preheat oven to 400 F and butter two 9" round cake pans; set them aside.
Place eggs in a blender and mix until they get pale yellow in color.
With the blender running, add the remaining pancake ingredients and process until mixture is smooth and well combined.
Divide the mixture evenly between the two cake pans and bake for about 18 minutes, then reduce the heat to 350 F and bake for an additional 8 minutes until puffed and golden brown.
Remove from the oven and transfer the pancakes to two plates
To make the sauce, melt the butter in a saucepan over medium heat.
Whisk in the brown sugar and cook until smooth and combined, about a minute.
Add the maple syrup and the bananas then let everything simmer, stirring occasionally, for about two minutes.
Pour or spoon the sauce over the pancakes, dust with powdered sugar (optional), and eat immediately.
1/4 cup powdered sugar, for dusting (optional)
Recipe from Egglands Best

BREAKFAST TACO

Wakeup your taste buds with this original breakfast masterpiece.
Tortillas briming with fluffy scrambled eggs, crisp-edge potatoes and bacon or sausage

INGREDIENTS:
8 large eggs
1/2 cup Ranchero Sauce (spicy tomato based sauce, find at local grocer)
4 Idaho Potatoes
1/2 cup Jack Cheese
½ cup Cheddar Cheese
Salsa Fresca (fresh tomato salsa, find at local grocer)
1 cup Shredded Lettuce
8 Fresh Corn or Flour Tortillas
2 tsp. Vegetable Oil

DIRECTIONS:
Heat large skillet with oil on medium heat. Begin by peeling and shredding potatoes. When prepared pan fry hash browns until golden brown and set aside. In the same skillet scramble Eggland’s Best eggs on low heat. When finished add potatoes back into skillet for reheating. In a small bowl combine with eggs.

Warm tortillas and set aside for assembly.(Optional: Slice avocado and prepare breakfast meats at this time).

Assembly: Build each tortilla with 1 tablespoon ranchero sauce, eggs, and hash browns. Top with 1 tablespoon each of jack and cheddar cheese (optional: add sliced avocado, bacon, sausage, or chorizo). Plate and garnish with fresh salsa and shredded lettuce. Then simply enjoy!
Recipe by Snooze an A.M. Eatery, Denver,CO

PINEAPPLE & BANANA NUT BREAD, PUMPKIN BREAD & UPSIDE DOWN APPLE PIE!!!

PINEAPPLE & BANANA NUT BREAD

This recipe comes from
I Play Outside The Box…Be sure to check out her Etsy Store…Just click on the name to go there..

INGREDIENTS:
Two mixing bowls.
One small
One large.
3-cups all purpose flour
3/4–teaspoon Salt
1-teaspoon baking soda
2-cups sugar
1-teaspoon ground cinnamon
1-cup chopped pecan
3-eggs, beaten
1-cup vegetable oil
2-cups mashed ripe bananas
1-(8-ounce) can crushed pineapple, drained
2-teaspoon pure vanilla extract

DIRECTIONS:
In the large bowl...combine the first five ingredients; then stir in pecans.

In the small bowl combined remaining ingredients; then add this to flour mixture, stirring by hand just until dry ingredients are just moistened.
Spoon batter into 2 greased and floured standard size loaf pans. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove from pans, and let cool on wire racks.

CREAM CHEESE SWIRLED PUMPKIN BREAD

INGREDIENTS:
8 oz. cream cheese
1 large egg, lightly beaten
3/4 cup granulated sugar, divided
1-3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 cup firmly-packed light brown sugar
1 cup pumpkin puree (unsweetened)
1/2 cup vegetable oil
1/3 cup buttermilk
1 large egg
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
DIRECTIONS:
Preheat oven to 350 degrees F. Grease a loaf pan.
In a small bowl, beat cream cheese, egg and 1/4 cup of the granulated sugar with an electric mixer until smooth. Set aside.
In another small bowl, whisk flour, baking soda and salt together.
In a large bowl, beat the remaining 1/2 cup of granulated sugar, the brown sugar, pumpkin puree, oil, buttermilk, egg and spices together until smooth.
Add the flour mixture, mixing until just combined. Do not over mix.
Pour one third of the batter into the prepared pan. Top with one half of the cream cheese mixture. Repeat ending with the remaining pumpkin batter on top. With a knife, cut through the batter to create a swirl effect.
Bake 60-70 minutes until a toothpick inserted in the bread comes out clean.
Recipe from my church cook book…

UPSIDE DOWN APPLE PIE

Brown sugar and pecans make the crust special. After baking, the pie gets a
twist: it's turned upside down onto the serving plate, transforming the sticky bottom crust into a moist, nutty topping. I got this recipe in an email the other day and tried it. Yummy Good!!!!

INGREDIENTS;
Glaze and Crust
1/4 cup packed brown sugar
1 tablespoon butter, melted
1 tablespoon corn syrup
1/2 cup pecan halves
1 box (15 oz) refrigerated pie crusts, softened as directed on box

Filling
2/3 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 cups thinly sliced, peeled apples (4 medium)

Topping
Whipped cream, if desired

DIRECTIONS:
Heat oven to 425°F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Make pie crusts as directed on box for Two-Crust Pie, placing bottom crust over mixture in pan.

In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature to 350°F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream.
Recipe by Mrs. Donald W. Gaard
Pillsbury

ANOTHER GIVEAWAY COMING SOON!!

I will be posting another giveaway soon, so keep checking to see what it will be this time...It will be something everyone can use...Thanks to all my followers and the people that take the time to read my blog...I really love it when you comment...Have a good week!

TURKEY COOKIES & SIMMERING POTPOURRI!!

SIMMERING POTPOURRI

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.

CINNAMON POTPOURRI

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.

OREO TURKEY

INGREDIENTS:
7 Candy Corn
2 Double Stuffed Oreo Cookies
1 Whopper
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
1 bowl

DIRECTIONS:
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.

Creating:
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,"

INGREDIENTS:
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
DIRECTIONS:
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

COOKIE TURKEYS

Folks will gobble up these sweet-tasting turkeys, whether the easy-to-assemble goodies are sold at fund-raisers or featured on holiday tables.

INGREDIENTS:
40 fudge-striped cookies
1/4 cup chocolate frosting
2 packages (5 ounces each) chocolate-covered cherries
20 pieces candy corn
DIRECTIONS:
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

Gobbler Goodies

INGREDIENTS:
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

DIRECTIONS:
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