Wednesday, November 24, 2010

Thanksgiving Recipes...

I made these yummy treats with my classes the past couple of days.  They all had a really fun time and it was a great "party" day.  I decided not to just have it be all play though by having them fill out a worksheet telling me which nutrients and food group they came from.  I was connecting the Thanksgiving recipes back to previously covered information and calling it a "review" day... sneaky I know!  I absolutely *loved* teaching this day though!  I came up with everything on my own and it was so much fun to actually teach my own lessons instead of my mentor teacher's lessons.  Maybe teaching isn't so bad after all... LoL!


Anyway, I thought I would share the recipes in case anyone wanted to make them either tonight or tomorrow.  They would be lost of fun with children and also super cute appetizers/ name tag holders....  My favorite to eat was Edible Indian Corn but my favorite to look at was the Pilgrim Hats.  They are just SO cute!!!  (Adjust the recipes for the amount as needed--most of them are written to make around 36--or a classroom set.)
Going clockwise starting at the bottom--the one with a popsicle stick
Edible Indian Corn, Pilgirm Hat, Tiny Cornucopia, Acorn Doughnut, Tiny Turkey
and in the center Turkey Track
P.S. The tiny turkeys normally looked better than this... the one I got a picture of isn't the best...




Turkey Tracks
1-2 packages Ritz Crackers
1 small container vegetable cream cheese spread
Crunchy show mein noodles

Spread the crackers with the cheese.  Then arrange chow mein noodles atop each one to resemble a 3-toed turkey footprint.

Acorn Dough Nuts
1 tub chocolate frosting
3 dozen plain doughnut holes
1 package crumbled toffee
12 pretzels

Frost about one third of the doughnut hole with the chocolate frosting.  Place the crumbled toffee pieces on a large plate.  Roll the frosted top of the doughnut hole in the toffee.  Then add a small piece of a pretzel for the stem.

Tiny Cornucopias
18 Tortillas
4 carrots
1 package celery
36 small tomatoes
36 baby corn ears
36 small pickles

Cut each tortilla in half.  Roll it into a cone with the rounded edge at the open end.  Secure the cone with a toothpick.  The is the “cornucopia.”  Cut the carrots and celery into sticks.  Fill each cornucopia with a variety of small vegetables.

Pilgrim Hats
36 chocolate-striped shortbread cookies
1 ½ package (18 ounces) chocolate chips       
36 marshmallows
36 candy corn
Toothpicks

Cut the yellow part off of the candy corn to use as the buckle.  Discard the rest of the candy corn.  Set the cookies with the stripes down on the counter.  Place all of the chocolate chips in a microwave safe bowl and microwave for 30 seconds.  Stir the chips.  If they are not completely melted after stirring, place back in the microwave with 15 second intervals and stirring until smooth.  Using a toothpick, stick a marshmallow in the center then dip it into the chocolate.  Quickly transfer it to the chocolate side of the cookie by placing the toothpick down through the hole of the cookie then using another toothpick to lightly hold the marshmallow, take the first toothpick out of the marshmallow.  Add the piece of yellow candy corn for the buckle.  Chill the hats until set.

Edible Indian Corn
1/2 c. butter
8 c. mini marshmallows
10 c. puffed corn cereal
3 c. diced dried fruit
Popsicle Sticks
9 fruit roll ups

In a large pot, melt butter and mini marshmallows over low heat (about 5 minutes).  Remove the mixture from heat and use a wooden spoon to stir in puffed corn cereal and diced fruit.  Allow the mixture to cool until you can touch it without getting burned.  Shape each treat by pressing about 1/3 cup of the mixture around a popsicle stick.  Cut the fruit roll up into quarters.  Using one piece of the fruit roll up, add husks to the bottom of the ear.  (Slightly moistening them to help stick if needed.)  Makes 36 treats.


Tiny Turkeys
1 piece of wheat bread
Small amount of vegetable cream cheese
Green, red, yellow peppers

Cut each slice of bread into 4ths.  Trim off the crusts.  Spread begetable cream cheese between 2 squares.  Cut a 3rd square into a circle for the head.  Use a tiny bit of cream cheese to attach the head to the body (sandwich).  Using the peppers for facial features and feathers, decorate the turkey sandwiches.

No comments: