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Thanksgiving Turkey Cookies

Prep Time: 20 min ; Start to Finish: 1 hr  
Makes: 16 cookies  Nutrition Information

Keep little fingers busy decorating holiday refrigerated sugar cookies!
 

 
1 roll (16.5 oz) Pillsbury Create ' n Bake refrigerated sugar cookies
1 container (16 oz) chocolate creamy frosting
 Candy corn
 Orange decorating icing
 Black decorating gel
 Miniature candy-coated chocolate baking bits

 

1 .   Heat oven to 350 F. Bake cookies as directed on roll. Cool completely, about 20 minutes.
2 .   Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
3 .   Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes
 
Borrowed from www.pillsbury.com

TURKEY CAKE

What could be more fun than carving a turkey cake? Eating it, of course!

RECIPE INGREDIENTS:
   2 boxes yellow cake mix
   1 box spice cake mix
   Buttercream frosting

1. Bake the cakes: For the turkey's body, prepare 2 boxes of yellow cake mix according to the directions and bake the batter in two 8- or 9-inch-wide stainless steel bowls (note: the cakes will take nearly twice as long to bake as they would in standard cake pans). For the drumsticks, prepare 1 box of spice-cake mix and bake the batter in a 9- by 5-inch loaf pan. Chill the cakes overnight to firm them up.

2. Assemble the bird: Trim the flat surface of each bowl cake so that it is as level as possible, then frost the trimmed surfaces. Stack the two cakes with the frosted areas together. Then, to help the turkey's body sit faceup, cut a 2-inch-wide section off the right side of the layered cakes to create a flat base. Drop a big spoonful of frosting on the center of a serving platter and set the body cut-side down on top of it (this will keep the cake stationary).

3. Add drumsticks: Cut the chilled loaf cake in half diagonally and carve a drumstick out of each half, as shown. Slowly push a bamboo skewer through the center of each drumstick lengthwise (they will be fragile), then carefully trim the protruding ends. Attach each drumstick to the body by pushing another skewer through its outer side, under the skewer running lengthwise, and into the bowl cakes.

4. Dress the turkey: Now frost the whole bird. You'll need 4 cups of buttercream frosting tinted a golden brown (we used a blend of Wilton's copper, brown, and yellow food coloring paste). Cut the spice-cake scraps into stuffing cubes and attach them with dabs of frosting. For a festive flair, decorate the drumstick ends with fringed paper caps and garnish the bird with orange slices and dried sweetened cranberries. Serves a crowd!

www.familyfun.com

Marshmallow Pilgrims Hats

RECIPE INGREDIENTS:
 24 chocolate-striped shortbread cookies 
 12-ounce package of chocolate chips 
 24 marshmallows 
 tube of yellow decorators' frosting 

1. Set the chocolate-striped cookies stripes down on a wax-paper-covered tray, spacing them well apart.

2. Melt the chocolate chips in a microwave or double boiler.

3. One at a time, stick a wooden toothpick into a marshmallow, dip the marshmallow into the melted chocolate, and promptly center it atop a cookie.

4. Using a second toothpick to lightly hold down the marshmallow, carefully pull out the first toothpick.

5. Chill the hats until the chocolate sets, then pipe a yellow decorators' frosting buckle on the front of each hat.

Courtesy: www.familyfun.com

Sweet Turkeys


RECIPE INGREDIENTS:
 Cupcake 
 Chocolate frosting 
 3 oval shortbread cookies (we used Keebler Sandies Right Bites Shortbread) 
 6 to 10 candy corn pieces 
 White icing 
 Black decorators' gel 
 Red fruit leather (we used strawberry Fruit by the Foot) 
1. Frost the cupcake, then press in a cookie head and 2 cookie wings.

2. Press in a row or two of candy corn tail feathers.

3. To make an eye, add a small dot of white icing to the head, then add a dot of black decorators' gel for a pupil.

4. For a beak, cut the white tip from a piece of candy corn and press it in place.

5. To make the wattle, cut a 1-inch square of fruit leather. Roll it into a tube and stick it in place over the beak.

Courtesy: www.familyfun.com

This isn't really a recipe, but a really cute thanksgiving craft.

Bouquet of Thanks



'Tis the season to express everything you are thankful for. This simple project makes a wonderful centerpiece that's not only colorful, but interactive as well! Have your kids make these leaf cards and as your guests arrive, ask them to write what they are thankful for inside. Just before dinner, have everyone choose a card from the bouquet and take turns reading them out loud.

What You Need:
Construction paper (yellow, red, brown, green, and orange)
scissors
black Sharpie marker
dowels and/or craft sticks
white craft glue
basket of your choice (weaved baskets work well)
floral foam (optiopnal)
Spanish or American moss (optional)
Wide decorative ribbon
Leaf pattern

What You Do:
Cut out leaves from pattern sheet or make your own.
Fold construction paper in half evenly.
Lay leaf pattern so that the end of the leaf rests on the crease.
Trace around the leaf pattern and cut out, you should end up with leaf-shaped cards.
Write the name of each of your guests on the front of the leaves.
After your guests have written what they are thankful for inside the card, glue a dowel or craft stick to the back of it and let it dry.
Tie a piece of decorative ribbon around the rim of a basket.
Place a chunk of floral foam inside the basket and cover with moss.
As the sticks dry, insert them through the moss and into the floral foam.

Check out some other cute recipes from

Betty Crocker