Cute Cornucopia

Cute Cornucopia

Tortillas

Small veggies (peas, baby carrots, baby corn ears, grapes)

Tomatoes and cornichons (or any small pickle)

Dip or dressing

To create each cornucopia, cut a tortilla in half. Roll it into a cone with the rounded edge at the open end. Secure the cone with a toothpick, then fill it with small veggies. Serve with dip or dressing.

Recipe and picture from FamilyFun.go.com

A Flock of Turkeys

A Flock of Turkeys

48 sugar cookies (3 inches)

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 inch 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 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 round pastry tip and yellow frosting, add eyes, beaks and legs. With round tip and red frosting, pipe snood and tail feathers. Store in the refrigerator.

Recipe and picture from TasteOfHome.com

Pilgrim Hat Treats

Pilgrim Hat Treats

3 tablespoons butter

1 package (10 ounces, about 40) regular marshmallows

-OR-

4 cups miniature marshmallows

6 cups rice krispies

Canned frosting and/or decorating gel

Assorted candies

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add rice krispies cereal. Stir until well coated. Cool slightly.

For each pilgrim hat, cut into pilgrim hat shape. Decorate with frosting and/or candies. *Best if served the same day.

Recipe and picture from RiceKrispies.com

Sweet Tom Turkeys

Sweet Tom Turkeys

Cupcake

Chocolate frosting

3 oval shortbread cookies

6 to 10 candy corn pieces

White icing

Black decorators’ gel

Red fruit leather

Frost the cupcake, then press in a cookie head and 2 cookie wings.

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

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.

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

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.

Recipe and picture from FamilyFun.go.com

Turkey Cheese Ball

Turkey Cheese Ball

2 packages (8 ounces each) reduced-fat cream cheese

6 ounces deli smoked turkey, finely chopped

1 cup (4 ounces) shredded cheddar cheese

1 tablespoon finely chopped onion

1 tablespoon Worcestershire sauce

1/2 teaspoon garlic powder

Decorations

3 packages (3 ounces each) cream cheese, softened

2 tablespoosn 2% milk

Brown, orange and yellow paste food coloring

6 large oval crackers

1 large sweet red pepper

1 small yellow summer squash

1 cup pecan halves

Assorted crackers

In a small bowl, beat the first six ingredients until combined. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm.

In another small bowl, beat cream cheese and milk until smooth. Divide among four small bowls. With food coloring, tint one bowl brown, one dark orange and one light orange (using yellow and orange); leave one bowl plain.

Transfer each mixture to a heavy-duty resealable plastic bag; cut a small hone in a corner of each bag.

For turkey tail feathers, decorate the top halves of large oval crackers with tinted cream cheese.

Using the red pepper, form the turkey head, neck and wattle. For beak, cut a small triangle from summer squash attach; attach with cream cheese. Add eyes, using brown and plain cream cheese. Insert pecan halves and decorated crackers into cheese ball. Serve with assorted crackers.

Recipe and picture from TasteOfHome.com