Clean all the fruit and wash well in cold water.
Put the fruit in the blender and mix well, add a little liquid (water, pine apple juice) if you think that is necessary.
Put the mixture in ice cream moulds for kids or in small cups and freeze.
Preheat oven according to cake directions.
Line cupcake tins with cupcake liners.
Mix cake batter according to box directions, then pour mixture into ice cream cones, about 1/2 full, and place in each cupcake liner.
Bake as usual according to cupcake time on box.
When baked, let cool, then ice with frosting.
Garnish with colored sprinkles.
When done, looks just like ice cream cones. Easy for kids to eat and no cleanup.
The paper liners keep the cones from burning during baking.
asy to make fruit skewers for kids. A great alternative to chips
prinkled wheat germ and bake for 15 to 20 minutes or
Cream together Marshmallow Creme and softened cream cheese. Slice apples and take out seeds (for kids).
Dip apples.
Can refrigerate.
brown or blue food dye (for eyes).
Blue food dye
tablespoon of sunflower oil for 5-6 minutes until soft
Repeat with the remaining ingredients, for a total of 4 layers
Put everything into large bowl.
Mash, knead or beat with hands.
Shape into walnut size balls.
Butter bottom of glass. Place balls in ungreased cookie sheet.
Dip glass in sugar and lightly mash balls to flatten.
Re-dip glass in sugar each time. Bake at 350\u00b0 for 10 minutes.
Makes 3 1/2 dozen.
utter and saute the shallot for 5-6 minutes until soft
Spread peanut butter or pimento cheese onto celery stick. Place ants (raisins) on top of spread.
On the Tuesday morning before Thanksgiving, whisk together salt, orange juice,
Preheat oven to 425 for cornbread.
Place stick of
75\u00b0F for 50 minutes.
Garnish/decorate with anything Thanksgiving-like
Combine the broth or water and the barley in a 3-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 40 minutes, or until the barley is almost tender.
Add the mushrooms, carrots, celery, onion, bouillon granules, thyme, pepper and turkey to the pot. Cover and simmer for 20 minutes, or until the barley and vegetables are tender.
Ladle the soup into individual serving bowls, and serve hot garnished with fresh snipped parsley.
Mix the ground beef, bread crumbs and egg together in a bowl.
Shape meatballs using your hands. Lay them out on waxed paper until all are done.
Heat the oil in a fry pan and brown the meatballs, a few at a time, until all are done.
Drain on paper towels.
Mix all the sauce ingredients together in a saucepan.
Cook on top of the stove on low heat for 20 minutes.
Add the meatballs and cook for another 20 minutes.
Serve on toothpicks for a snack, or over rice or noodles for dinner.
Begin by boiling water for mac and cheese.
While
ookie sheet and flash freeze for about two hours.
Gather
ay; who doesn't love Thanksgiving leftovers?!) and enjoy!
rap the dough and chill for 10 -15 minutes.
Now