Thanksgiving Treats and Cooking Hot Dog Canoes Cut hot dogs in half. Use two refrigerator biscuits. Let the children pat and stretch each biscuit so it makes a rectangle longer than the hot dog. Wrap the biscuits around the hot dog and pinch up the ends to look like a canoe. Bake about 10 minutes at 375. No Bake Pumpkin Pie individual recipe: small custard-sized pie crusts 2 tablespoons canned pumpkin 1 tablespoon marshmallow creme 1 tablespoon prepared whipped topping sprinkle of cinnamon Mix all ingredients together and pour into the crust. The recipe is then ready to eat; if you wish, it may be refrigerated or frozen. Thanksgiving Cornucopia Ingredients 1 box of Bugles corn snacks 1 box of Trix cereal 12 oz container of white icing Have the child wash their hands and then spread a small amount of icing into one of the Bugles, then have them place pieces of the cereal into the icing. Then say thanks, and eat. Apple Crunch Toast Ingredients a tub of butter 1 apple for every four children 1 slice of wheat bread per child cinnamon sugar mixture in a shaker *toaster oven Slice and peel the apples. Have the child spread the butter on the bread. Have them place the apple slices on the bread. Then have them sprinkle the sugar mixture on the apples. Place in the toaster oven, and toast. Let the child eat after it has cooled off a bit. Walrus Salad Ingredients 1/2 cup raisins 1/2 cup plain yogurt 2 apples juice of 1 lemon 2 stalks of celeryplastic knives apple corermixing bowl measuring cups Help the child measure the raisins and yogurt. You core the apple and slice in half. Help the child to cut the apple halves into chunks - add to the bowl. Stir in juice. Then cut the celery into small pieces. Add the remaining ingredients into the bowl and mix. Enjoy! Frozen Pumpkin Dessert (Easy!) 1 large can pumpkin 1/2 gallon vanilla ice cream 2 teaspoons vanilla extract 2/3 cup sugar 1 teaspoon nutmeg Soften the ice cream and mix well with the pumpkin. Pour into a 9" x 13"pan. Mix the rest of the ingredients and spread on top of the ice cream. Freeze. Warm at room temperature slightly before serving, so you can cut pieces easily. Pumpkin Shaped Toast Pumpkin cookie cutter (or other holiday shape) Large white bread (1 piece for each child) Softened Butter Orange Food Coloring Knife Toaster Toast bread in toaster. After toasted, cut shape out of toast by pressing cookie cutter into toast. Tear away edges. Spread toast with softened butter that has been mixed with orange food coloring. If desired, sprinkle with cinnamon - sugar. turkey treats These are cute and easy to make. Ritz Cracker, canned frosting, chocolate kiss, candy corn and caramel. Spread frosting on cracker. Place kiss near the bottom of the cracker. add candy corn above the kiss to make feathers; place one corn on the kiss for the head. Let frosting dry. Attach a carmel to the back with more frosting to make it stand up. Oops peel the paper off the kiss before placing on cracker. They are very adorable on the table. Corn Pancakes At my school we alternate between making Corn Pancakes and regular old fashioned pumpkin pie for our Thanksgiving Feast. This year is the year for Corn Cakes. We just use a regular Jiffy cornbread mix, but cook on a griddle. We make them small--"silver dollar size"--and the kids may have as many as they want. We also made butter one year, which was fun. Also, each year we make them we ask the parents for donations of "spreads" to go on our corn cakes--we usually end up with honey and several kinds of jellies and jams. (We talk about how the Pilgrims and the Indians shared what they had at the first Thanksgving, so the kids really are proud of bringing the spreads in!) We have apple juice to drink. Thanksgiving Snacks CORNUCOPIAS (HORN OF PLENTY) This year I have bought waffle cones to use as "cornucopias" for our Thanksgiving "Feast". The children will bring in a box or bag of bite-sized snacks and we will mix them all together and fill the cones with the mix. CORN CAKES Another very fun snack we have used is the Jiffy cornbread mix. We make dollar-sized corn pancakes from them and fry them on an electric skillet or griddle. We top with butter and other toppings the children bring in--jelly, jam, honey, etc. They love these! Fry Bread: (From November --A Month of Ideas at Your Fingertips (pre-K) from Mailbox) FRY BREAD 2 cups self-rising flour 1 cup milk cooking oil Mix the flour and milk in a large bowl, adding flour as necesssary to form a dough. Flatten small amounts of the dough into patties. Using a wok or an electric skillet set at 400 degrees, brown the bread patties in hot oil. Drain the cooked bread on a paper towel. Serve the warm bread with butter, jam, or cinnamon sugar. Makes approximately 24 small servings of bread. PUMPKIN PIE One year we made real pumpkin pies, using canned pumpkin, frozen pie crusts and the recipe from the Libby's pumpkin can. The children did all the mixing and we used the standard recipe. We baked them at the beginning of school and they were cool by snack time. We served with whipped topping. Yum! FRIENDSHIP FRUIT SALAD Ask each child to bring in a piece of fresh fruit or a can of fruit. Allow them to chop the fruit with a plastic knife. Mix all together in a big bowl and serve. May top with miniature marshmallows or even add some dry vanilla pudding to the fruit to make it special. The extra cans of fruit above what we need go to the local food pantry.