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Showing posts with label thanksgiving recipe. Show all posts
Showing posts with label thanksgiving recipe. Show all posts

Tuesday, November 19, 2013

Tutorial Tuesday: An Appetizer Pumpkin Turkey . . .



Oh my word, can you believe next week is Thanksgiving already?  Time sure has been flying!!  This week over here at Juneberry Lane, we are going to focus on some last minute treats & crafts that will add some real punch to your holiday table, but are quick & budget-friendly too ~ just in case you are feeling the time crunch as much as I am.

Today's Turkey treat makes an excellent snack to bring along with you if you are invited over to a friend's or relative's house this Thanksgiving.  I never am quite sure what to bring, and while a bottle of wine, candle, or bouquet of flowers always works as an excellent host/hostess gift, this extra special edible project is sure to be unforgettable!  What's more, it is quick & simple too!  Take a look . . .

Appetizer Pumpkin Turkeys


Supplies You Will Need:

~ One large, sturdy pumpkin
~ A medium squash
~ Cherry tomatoes
~ Assorted cheese
~ Summer sausage
~ Two carrot slices
~ Two raisins
~ Toothpick
~ Chile Pepper
~ One orange M & M
~ Skewer sticks
~ Glue gun & glue stick

Directions:


1.) Using your hot glue gun, adhere the squash to the front of your pumpkin, standing it up to make the turkey head.


2.) Break your toothpick in half and slide your two carrot slices onto each half.


3.) Place your two raisins on the end of each toothpick half to make the eyes.


4.) Attach the two toothpicks to the front of your squash.  With your hot glue gun, attach the orange M & M underneath the eyes to make the beak.  Slice off the top of your red chile pepper and hot glue it to the front of the turkey face under the nose, to make the gobbler:)

5.) Cut up your assorted cheeses, cherry tomatoes, sausage, and any other snack you would like to add and slide them onto the skewer sticks (see tips below).  Insert the pointed edge of your skewer sticks to the back of your turkey to create a fan of snack 'feathers'!

Helpful Tips:

~ make sure your pumpkin is sturdy enough to hold the weight of your snack sticks, so be sure to choose a heavy, larger pumpkin.  If your pumpkin is too light, your turkey will topple over when the snack sticks are taken off and becomes unbalanced.
~ Insert your skewer sticks ahead of time, and then remove them to add the snacks, making the holes in the pumpkin a little larger to make removing the skewer sticks from the pumpkin and snacking at the party easier.


Isn't this guy great ~ such a clever little appetizer to snack on while you wait for the big bird to hit the table!! Photobucket

Friday, September 23, 2011

Desserts For Fall: Butter Pecan Pumpkin Pie & A Pie Bar!!



Now when it comes to trivial choices, I am a very indecisive person.  In fact, if you ask me what my favorite color is, I can never make up my mind and constantly go back and forth, questioning everyone around me until I have finally come to a decision.  I mean, who can decide when there are so many gorgeous hues out there?

So I am quite pleased with myself that I have finally been able to declare that my all time favorite flavor of ice cream is Butter Pecan; probably because it is the only flavor that has that hint of salt that I love.

And although I like a nice mint chocolate chip and cookies & cream from time to time, I am so very happy to have settled on a favorite.  And this is why I am so excited to bring you today's 'dessert for fall', Butter Pecan Pumpkin Pie!  Yum . . .

Butter Pecan Pumpkin Pie


Ingredients
~ 1 quart butter pecan ice cream, softened
~ 1 pastry shell (9 inches), baked
~ 1 cup canned pumpkin
~ 1/2 cup sugar
~ 1/4 teaspoon each ground cinnamon, ginger and nutmeg
~ 1 cup heavy whipping cream, whipped
~ 1/2 cup caramel ice cream topping
~ 1/2 cup chocolate ice cream topping, optional
~ Additional whipped cream

Directions

1.) Spread ice cream into the crust; freeze for 2 hours or until firm.

2.) In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.

3.) Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream.

Yield: 8 servings.

And here are a few ideas on how to serve your pies, in case you are making a bar of it and serving more than one flavor (this would be quite nice for a fall wedding, an autumn bridal shower, a 'Sweet as Pie' baby shower, or a Thanksgiving spread, don't you think?)





Love the idea of using fruit boxes as stands . . .


And the thought of wooden tree stumps even more . . .



Happy First Day of Autumn to you, and have a wonderful weekend!

Photobucket