Archive for ‘Thanksgiving’

November 23, 2010

Your guests will gobble up these Thanksgiving day treats



LITTLE TURKEY CUPCAKES
These little treats will be gobbled up as soon as they land on the dessert table


Ingredients

  • Cupcake
  • Chocolate frosting
  • Vanilla wafers 
  • 6 to 10 candy corn pieces
  • Black decorators’ gel
  • Red fruit leather

      Directions:

      (Prepare and bake cupcakes, allow adequate time for cupcakes to cool)

      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. Add two dots of black decorators’ gel for eyes.
      3. For a beak, cut the white tip from a piece of candy corn and press it in place 
      4. 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.

      PILGRIM HAT COOKIES 
       Still have a stash of Reeses’ peanut butter cups left over from trick or treating? 
      This recipe offers a cute and fun idea to put your halloween candy to use

      Ingredients:
      • 1 cup vanilla frosting 
      • 7 drops yellow food coloring 
      • 32 mini peanut butter cups 
      • 1 package fudge striped cookies 
      • 32 pieces of mini chiclets gum 
      Directions
      1. In a small shallow bowl, combine frosting and food coloring. Remove paper liners from peanut butter cups.
      2. Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over center hole on the bottom of cookie, forming the hatband and crown. Add a buckle of Chiclets gum. Repeat with remaining cups and cookies.

        OREO TRUFFLES 

      Ingredients:
      • 1 package oreo cookies 
      • 1 package (8 oz) cream cheese 
      • 8 oz sweet baking chocolate 
      • 8 oz white chocolate 

       Directions:

      1. Crush oreo cookies to fine crumbs (food processor can be used or oreos can be crushed in a resealable bag with a rolling pin) 
      2. In a large bowl, add crushed cookies and cream cheese together. Mix until well blended.
      3. Roll cookie mixture into 42 balls, about 1″ in diameter. 
      4. Refrigerate cookie balls for 45 minutes.
      5. Line two cookie sheets with wax paper.  In double-boiler or microwave, melt chocolate.  Dip balls and coat thoroughly. Place on wax paper lined cookie sheet. Alternating between white and semisweet chocolate. 
      6. Sprinkle the tops of the truffles with cookie crumbs, sprinkles, nuts, or mini chocolate chips. 
      7. White chocolate or semisweet chocolate can also be drizzled over balls.  
      8. Store in airtight container, in refrigerator. Bon Appetit! 

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