Past Thanksgiving Projects

I know a lot of you may be new here…so I thought I would share with you our past Thanksgiving Projects and Thanksgiving Ideas.  Maybe you missed something that you might have some interest in.  I am currently working on some more Thanksgiving Fun…but ran into a bit of a craft failure!  So today’s post will be delayed and instead, I hope you find something here you might be interested in!  To see a specific post simply click on the blue links under the pictures.

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Thanksgiving Table Setting

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Thanksgiving Turkey Pops | Thanksgiving Game | Thanksgiving Soap Bottles

Grateful-Tree Thanksgiving Sugar-Scrub

Thankful Bucket | Thanksgiving Finger Puppets | Pumpkin Spice Sugar Scrub

thanksgiving-table-decor Thanksgiving-Turkey DIY-Table-Runner

Thanksgiving Table Centerpiece | Oreo Turkeys | Monogrammed Table Runner

thanksgiving-activities Thanksgiving-Table Thanksgiving-Cornucopia

Food Faces Plates | Thanksgiving Table Décor | Bread Cornucopia

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Here is a pin-able image if you would like to pin it so you can save the link to all these Thanksgiving Tutorials.

Thanksgiving

Thanksgiving Turkey Treats—Oreo Pops

Were you wondering why I hadn’t posted any Turkey Oreo Pops yet?  Ha!  Well, you’re in luck today!  Here is my latest version of my Oreo pop collection.  This version makes for some perfect Thanksgiving Turkey Treats to add to your feast.

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This time I switched it up ever so slightly…instead of using the Double Stuft Oreos, I used some Oreo Cakesters.  For those of you who have emailed me and are having trouble getting the sticks in between the two cookie layers without them breaking, this might be a great solution for you.  These have more frosting and are soft so the breaking risk is minimal.

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Here is how I made the Oreo Turkey Pops:

1.  Insert your popsicle stick or sucker stick into your Oreo Cakesters.

2.  Line a pan with parchment or wax paper.

3.  Melt your favorite chocolate in 20 second intervals in the microwave.

4.  “Dip” your Oreo’s into the melted chocolate.  In the past I have been saying to *DIP* your Oreos and several of you were having difficulty with them staying on the stick during the dipping process.  I realized that I was actually pouring the chocolate over the over with a spoon while holding the Oreo over the cup of melted chocolate.  Just turn the Oreo around as needed so that the chocolate is completely covering your entire Oreo and the stick.  Hopefully this will help some of you who were having difficulty.  Sorry for the confusion.

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5.  Place the Chocolate Covered Oreo onto the wax paper.

6.  Take 7 pieces of candy corn and stick it into the side of the Cakester.  The hardened chocolate will hold them in place permanently.

7.  Take a whopper and place it near the top middle of the Oreo.

8.  Quickly pop the tray of Oreos into the freezer just to set the chocolate.

9.  When the chocolate has hardened (should only need a few minutes) remove the tray from the freezer and put a dab of melted chocolate onto some Wilton Icing Eyes and set them onto the whopper heads.

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Aren’t they so cute?  You could even add some red fruit roll-ups or licorice to make him a wattle (that red thing that hangs from a turkey’s neck)!

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These are a fun and festive treat to bring to your Thanksgiving Hostess or to share with the little kidlets as part of your Thanksgiving festivities.  Another fun twist for these would be to use them as a place setting at your table.  Simple hang the name tag on the stick and use a piece of fruit to stand them in place by each table setting.  Then your guests have a little treat to take home or eat for dessert.

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Pumpkin Pancakes

Who loves Pancakes?  Me!  Me!  If you have been following me for a while you know I like to experiment with different pancake recipes and fun pancake shapes.  I especially like it because my family loves to have breakfast for dinner sometimes.  So recently with the onset of some Fall like weather, we whipped up these Pumpkin Pancakes.  We even made them with pumpkin to make them more authentic and fun.

Pumpkin-Pancake-recipe the idea room

We used a recipe from Allrecipes and it was really good!  Or you can just whip up some good old Pancake mix and make them pumpkin shaped rather than pumpkin flavored!

Pumpkin Pancakes

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

2 cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

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Directions:
  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Separate batter into two bowls.  Add 3/4 of the batter to one and 1/4 to the other.  Color the larger bowl orange and the smaller bowl green. 
  3. Pour or scoop the orange batter onto the griddle, using approximately 1/4 cup for each pancake. Pour into a pumpkin shape.  Then add a small bit of green batter to the top to make the stem.  Brown on both sides and then remove from pan.  Quickly add chocolate chips to make the pumpkin face.

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I served them up with some yummy Buttermilk Syrup!  So easy to make and yet so good!

Buttermilk Syrup

4 tablespoons butter
1/4 cup sugar
1 cup buttermilk
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda

1. In a medium sauce pan, combine butter, sugar, and buttermilk. Set over medium heat and bring to a boil. Reduce heat to low and allow to simmer for 10 minutes, stirring occasionally. Take off heat and stir in vanilla and baking soda. Stir, and the mixture will become thick and bubbly.

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And…if you are looking for some more pancake fun you might want to give these other pancake recipes a try:

Cinnamon Swirl Pancakes

Watermelon Pancakes

Aebelskivers

Whole Wheat Pancakes

Rainbow Pancakes

Fourth of July Pancakes

Strawberry Pancakes


My Favorite Apple Pie Recipe

What pies are you going to be eating this Thanksgiving Holiday? My family and I will be eating our favorite apple pie…my Grandma’s recipe! This is by far my FAVORITE pie ever. I LOVE this pie! So I thought I would share it with you as this is pie season.

**I know most of you may already know how to make pie crust and have your own ways of doing it and your own favorite recipes. I learned how to make pie crust from my grandma and my mom and thought that there might be some of you who have never made pie crust before. So I decided to share with you how we do it.

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Pie Dough Recipe:
(makes 4 pie crusts or 2 apple pies)

2 1/2 cups flour
1 cup shortening (Butter Flavored Crisco)
1 tsp salt

Mix the above three ingredients together until you have a crumbly mixture. I like to use a pastry cutter.

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Then add the following:

1 T vinegar
1 egg (beat with a fork before adding to dough mixture)
1/2 cup cold water

Mix the dough together so that it is just combined. Do not overmix, this will ensure a nice, flaky crust.

Take your dough and separate it into 4 equal sized balls. Set 3 aside. Roll out pie dough into a round pie crust. I like to roll it out onto a sheet of wax or parchment paper with some sprinkled flour. If you have trouble with the pie dough sticking to your roller, dust it with more flour. **You can also add another sheet of wax paper on top of the dough and roll out your crust between the layers of wax paper.

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Fill your pie plate (10 inch) with your crust and make sure to lift the edges of the crust so that it sits all the way down in the pie plate and along the edges. Let the excess pie dough hang over the edge of your plate.

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Apple Pie Filling:
4-5 Granny Smith or Johnathon apples (1 pie); 8-9 apples (2 pies)
1/2 cup to 3/4 cup Sugar (1 pie)
Cinnamon
about 3 tsp Butter
(1 pie)

Wash and peel your apples and slice them in half.

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Fill your dish so that it is heaping with apples. Then sprinkle your 1/2 cup of sugar over the apples. Sprinkle with a generous amount of cinnamon. Add 2 tsp of butter. I just cut 3 little squares off the butter and put it on top of the apples.

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Roll out the top layer of crust. Cut some vent holes into the crust with a sharp knife.

Then take your fingers and dip them in water. Run your wet fingers on the top of the edge of your pie crust. This will seal shut the two edges of your pie crust so you do not have juices that spill out of your pie.

Place the top crust on your pie and press the edges of the pie crust together all around the pie.

Take a sharp knife and cut off the excess pie crust by running it along the edge of your pie plate.

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Take your fingers and pich in the edges of the crust. There are many ways to do this. This is how I usually do mine.

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Dip your clean fingers in a little milk and rub the milk all over the top crust. This will help your pie to get a nice brown color while baking. Sprinkle a little granulated sugar over the top crust as well.

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Bake in the oven that has been pre-heated to 400 degrees F for 15 minutes. When the timer goes off, reset the oven to 350 degrees and bake for another 45 minutes.

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Yum! What about you? What are your favorite pie recipes? I am bringing some apple pies to our Thanksgiving Feast but I wanted to try a new recipe and bring something different. So if you have a great pie recipe that you would like to share, go ahead and link it up. I would love to see what your favorite pie recipes are!

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*Please remember to include my button (or a text link) below your post! Thank You!

★Amy  

Bread Cornucopia

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Looking for a last minute centerpiece to decorate your Thanksgiving Table next week? Make a Cornucopia out of bread.

I have been wanting to make one of these for a while now after seeing one over at Taste of Home.

The process was actually quite simple. I took a piece of paper (an old homework assignment) and rolled it into a cone shape and taped it. Then, I took a sheet of tinfoil and wrapped it around the paper cone to get the correct shape.

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Next, ball up some more tinfoil and fill the inside of the cone. **Make sure you have a single layer on the outside that is separate from the inside. This makes it possible to easily remove the tinfoil from the inside of the cornicopia after it has been in the oven.

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Then I just make some bread dough and let it rise. After the first rising, I rolled the dough out into one LONG rope.

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Take your rope and wrap it around the tinfoil cone shape. Let rise for another 1-2 hours depending on your recipe.

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Then bake in the oven. I baked mine at 350 degrees for about 25 minutes. Times and temperatures may vary with your recipe and/or oven.

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After your bread cornucopia has cooled, remove all tinfoil carefully (I had to leave some of the foil in the tail end since it was baked into the bread). Fill with fruit or anything you would like to display or serve. The best part is that it is edible. It can easily be made a couple days before Thanksgiving too!

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Thankful Rolls

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Want a fun, new tradition to add to your Thanksgiving festivities? How about making some “Thankful Rolls” a perfect twist for your Thanksgiving Rolls. These are kind of like fortune cookies…but for rolls…with personalized messages.

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I wrote down some different questions on a strip of white paper. Questions about things that you are thankful for. So, if you know you are going to be making the rolls for this year’s Thanksgiving Dinner and you have a list of the guests who will be there, you can include them in the questions.

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I made a question for everyone in our family…For example…”Why am I thankful for __(name)___?”

Then you can also make up different questions to go in any extra rolls you may have. 1 question per roll.

thanksgiving-rolls

Then simply cut out the questions and fold them up as small as you can. Wrap them in a rectangle of tinfoil.

Then take your favorite rolls…homemade or frozen dough. I used frozen Rhodes dough for these to share with you here, but for our Thanksgiving dinner we always make my mom’s yummy dinner roll recipe!

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Roll your dough into small balls. Then take two dough balls and put them together with a note in between them into a greased muffin tin pan. Let them raise the recommended time and bake them as your normally would according to your recipe directions.

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Then serve them up. Your guests will be surprised and excited to find they have a fun little surprise awaiting them. Just make sure no one eats a note on accident :). I guarantee you will be able to spark a fun discussion that will help you remember why you are thankful for your friends and family.

You could also use this idea for someone’s birthday or other special occasion. Just change what is written on the little notes to customize it for a certain event!

Can anyone else believe that Thanksgiving is next week?? CRaZy!!

Pumpkin Cinnamon Rolls

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image from CookingLight

I hope you aren’t sick of pumpkin recipes yet…I for one, love the flavor of pumpkin and these pumpkin cinnamon rolls did not dissapoint. I found this recipe from over at TasteOfHome.

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Ingredients:
2 tablespoons active dry yeast
1/2 cup warm water (110° to 115°)
4 eggs
1 cup shortening
1 cup canned pumpkin
1 cup warm milk (110° to 115°)
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup instant vanilla pudding mix
1/3 cup instant butterscotch pudding mix
1 teaspoon salt
7 to 8 cups all-purpose flour

Filling:
1/4 cup butter, melted
1 cup packed brown sugar
2 teaspoons ground cinnamon

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Icing:
3 tablespoons water
2 tablespoons butter, softened
1 teaspoon ground cinnamon
2 cups confectioners’ sugar
1-1/2 teaspoons vanilla Extract

Directions:
In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide in half. Roll each portion into a 12-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.

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Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices.

We cut our cinnamon rolls using a piece of thread, a technique passed down from my Grandma’s family. It cuts cleanly and easily. Just slide the thread under the rolled dough and then cross-over at the top and pull all the way down through the dough pinching off each cinnamon roll.

Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 22-28 minutes or until golden brown. In a small bowl, combine the water, butter and cinnamon. Add confectioners’ sugar and vanilla; beat until smooth. Spread over buns. Serve warm. Yield: 2 dozen.

**Edit–For night before prep: Prepare the rolls up to the point where you roll and place in the pan. Then, cover in plastic wrap and refrigerate overnight. In the morning, remove the pan from the fridge and proceed with the instructions where you left off. Rising time may be slightly longer than noted in the recipe due to the dough being cold vs. room temperature.

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I realized I never took any pictures of the finished rolls after we iced them. We must have gobbled them up too quickly :)! For a printable version of the recipe go here.

★Amy  

Making a Pie Crust & Chocolate Town Pie Recipe

In my church I have a calling, or the leader in charge of planning, the women’s activities. We recently planned a mini class where the women in our congregation were taught how to make pie crust by one of the women. It was a lot of fun. We made some pie crusts and then sampled a few different delicious pies! They were all so yummy, but there was one particular pie that I had never had before…it is called a Chocolate Town pie. It was like a chocolate chip cookie with a crunchy top layer in a pie crust. Yum!

I thought since it is the beginning of pie season, that it would be fun to share the pie crust recipe we were taught that night. Her recipe is different than my grandma’s (which is awesome), but I really liked this one too.

Pie Crust: (this will make one crust; double the recipe if two crusts are needed)
1 cup plus 2 TBSP flour
½ tsp. salt (or slightly less)
1/3 cup oil
2 TBSP cold water

Place the flour and salt into a mixing bowl and stir together with a fork. Then drizzle the oil and water over the flour mixture. Take your fork and mix together just enough to roughly blend it together. Do NOT overmix! Overmixing will make a stiff crust that is not flaky.

Then take your CLEAN hand and mold the dough into a ball. Again do only as needed. Do not knead or mix the dough. There should still be small chunks of flour.

Place a piece of wax paper on the countertop and another piece of wax paper on top of the dough ball. Now roll out the dough between the paper into a circle with a rolling pin.

Place your dough into a pie plate and lift the edges so that if fills the inside of the plate. Take a knife and cut off the excess pie dough from around the edge of the dish. Now use your fingers and pinch in the top edge of the crust to make a fluted edge. I do this by using the index finger and thumb of my left hand held together on one side of the crust and push the crust against them with my left index finger.

Hershey’s Chocolate Town Pie:

9″ unbaked pastry shell
1/2 cup butter or margarine softened
2 eggs beaten
2 tsp. vanilla
1 cup sugar
1/2 cup all purpose flour
1 cup hersheys semi-sweet choc. chips
1 cup chopped pecans or walnuts

Prepare pastryshell, set aside.

Heat oven to 350* Cream butter, eggs and vanilla in mixer bowl. Combine sugar and flour, add to creamed mixture. Stir in choc. chips and nuts. Pour into unbaked pastry shell. Bake 45-50 mins. or till golden. Cool about 1 hour; serve warm, with whipped cream if desired.


 

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