Kid Activities
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Thanksgiving Snacks & Goodies

October 31, 2014 04:31 by Barbara Shelby

  Updated November, 2014

APPLE TURKEYS 

These are fun to make. The tail feathers can be  colored mini-marshmallows, gumdrops or ring cereal. The feet can be whatever you decide--such as gum drops or candy corn.  

Need: apples, large marshmallows, candy corn and colored toothpicks.

 

1. The apple is the body of the turkey.

2. Add colored mini-marshmallows or gum drops to 5 or 6 toothpicks; stick them in one end of the apple, like a fan.

3. Use a toothpick for the neck. Use a marshmallow for a head. Tiny raisin pieces make the eyes and a candy corn for the beak.

 

4. Use 3 yellow toothpicks for legs (in a triangular position so your turkey can stand up) (Sample and Photo by KidActivities) 

Personally, I like to eat the spice gum-drops! When you are making food crafts with children, make sure to have a  extra pieces for the kids to munch on!  NOTE: Because of the toothpicks-this 'Turkey' would be better to only use as a decoration with younger children... 

I've also tried this idea using a pear! Be sure the pear is very firm and not ripe. (The pears will ripen and become soft quickly.) I was able to only keep the 'Turkey' on the table about 3 days and then needed to discard it. Pear samples were made with gum-drops and colored mini marshmallows. (Barb)

 

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ICE-CREAM CONE CORNUCOPIA


Put little cookies, raisins, nuts, M&M's, and pretzels into an ice cream cone (the ones that are pointed) to make a cornucopia snack. I didn't find it necessary--but you can use icing/frosting to hold goodies in.

These would also make cute 'Name Place' treats. Simply write each guest's name with a 'food writer' on the side of the cone!

 

OPTIONAL IDEA as in shown in image: You can turn up the end of the 'Horn of Plenty' by placing the end in warm water about 11 to 15 seconds. (It will not be pliable at this point.) Place the cone in the micro-wave for about 17 seconds. Take it out and curl it around a clean pencil or pen for a few second. (Image by KidActivities.net)

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Four Pumpkin recipes here... but be sure to also visit the PUMPKIN SNACKS AND RECIPES CATEGORY!  Great for Thanksgiving!!!

#1 "NO COOK" PUMPKIN PIE (Individual servings)

Give each child a cup. Into their cup put a large scoop of canned pumpkin, marshmallow crème, cool whip, and pumpkin pie spices. Children then mix and  spread it on graham crackers and eat. 

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#2 NO BAKE PUMPKIN PIE
Individual recipe:
Small custard-sized ready to eat--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; it may be refrigerated or frozen.

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#3 PUMPKIN DIP

4 c. powdered sugar
2 (8 oz.) pkgs. cream cheese
1 can (30 oz.) pumpkin pie filling
2 tsp. cinnamon
1 tsp. ginger
Combine sugar and softened cream cheese until well blended. Beat in remaining ingredients. Store in airtight container in the refrigerator. This dip is good with gingersnaps

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 #4 FROZEN PUMPKIN DESSERT
1 15 ounce. can pumpkin
1/2 gallon of vanilla ice cream
1 teaspoon pure vanilla extract
3/4 cups sugar
1/2 teaspoon salt, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, 1/8 teaspoon ground cloves, 1/2 cup chopped walnuts or pecans 

Soften the ice cream. Combine pumpkin and other ingredients. Fold ice-cream with pumpkin mixture.  
Pour into a 9" by 13" pan. Top with chopped nuts. Freeze overnight. This can also be put together weeks ahead. 
Warm at room temperature slightly before serving so pieces will easily cut. Top with whipped cream if desired.

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 CANDY CORN PUDDING
Ingredients:
1 small box of butterscotch instant pudding
1 small box of banana cream instant pudding
4 cups milk
Red food coloring
Yellow food coloring
1 container of whipped cream
Candy corn

1. Make  butterscotch pudding as directed on the box, using 2 cups of milk.After it's mixed, add 20 drops of red food coloring and 25 drops of yellow food coloring, stir and refrigerate for 30 minutes.

2. Make banana cream pudding as directed, using the last two cups of milk.Add 20 drops of yellow food coloring and refrigerate until ready to use.

Use clear dessert containers OR small clear plastic cups... 

To assemble...
1. Put the yellow pudding at the bottom:
2. Then the orange:
3. And last, the coolwhip

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This one is also nice September through November! MAKE SOME SUPER EASY AND YUMMY ACORNS!

 

Ingredients:
Glazed donut holes
Choice of Nutella, chocolate frosting or peanut butter
Chocolate sprinkles, crushed toffee bits, or crushed nuts
Pretzel Sticks broken in halves

1. Dip an end of the Donut Hole into your choice of spread. ( Nutella, etc.) Only dip it half way!
2. Dip the frosted end into your 'sprinkle' choice. This is the top of the acorn.
3. Stick the pretzel stick into the top of the acorn. This is the stem.

Image by Kid Activities. NOTE: These were made by M and B ~7 and 5 years old. TIP: We used two kinds of donuts; a box from the bakery and Entemann's. The bakery donuts were too soft to easily work with. The sample image uses Nutella with a combination of chocolage sprinkles and finely chopped pecans. They tasted even better after being in the refrigerator awhile! (Good the next day too-when covered)

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THANKSGIVING SNACK MIX WITH A MESSAGE... This is great to serve as a snack or to tie up prettily in a baggie with raffia and a note explaining the symbolism of the ingredients!

If you're going to put this out in a bowl for children or guests to munch on---write the symbolic ingredients on a card and place it near the treat for all to see!

Ingredients:
2 cups Bugles corn snacks (Horn of plenty)
1 cup candy corn (Corn that pilgrims ate at the first Thanksgiving)
1 cup dried fruit (A sweet harvest)
2 cups pretzels (Arms folded in thanks)
1 cup nuts or sunflower seeds (A bountiful harvest)
Recipe makes 8 servings

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 PARTY MIX #1... One easy way to provide Thanksgiving party food for kids (or adults)  is to create a huge bowl full of snack mix. Start with a box or two of your favorite snack cereal Add candy corn, raisins, small marshmallows, small pretzels, chocolate chips and other treats to the mix.

THANKSGIVING  PARTY MIX #2

Ingredients:
1 6-oz bag original flavor Chex Party Mix
2 cups Wheat Chex cereal
1 cup candy corn
1/2 cup whole salted almonds
1/2 cup chopped dried apples 
In a large bowl, mix one 6-oz bag original flavor Chex Party Mix, 2 cups Wheat Chex cereal, 1 cup candy corn, 1/2 cup whole salted almonds and 1/2 cup chopped dried apples.

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AUTUMN 'PUMPKIN PIE' POPCORN AND RAISIN MIX

1 bag low-fat microwave popcorn
1/4 cup granulated sugar
1 tablespoon pumpkin pie spice
1 cup California Raisins
1 (5-ounce) package glazed pecans
Butter-flavored non-stick cooking spray
 
1. Microwave popcorn according to package directions and empty into a large bowl. Remove all unpopped kernels.
2. Stir sugar and pumpkin pie spice together in a small bowl.
3. Spray popcorn liberally with cooking spray and toss to coat evenly. Add raisins and pecans.
4. Sprinkle with sugar and spice mixture and toss until popcorn is well coated.
Makes 12 (1-cup) servings.

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You may also like the SNACK MIX RECIPES Category...! Lots of ideas there!!!

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 POPCORN PUMPKINS (Visit the Popcorn Snacks and Recipes  page for loads of Popcorn snack ideas! Popcorn is always nice in Autumn) 

1. Microwave and melt 1/4 c. margarine/butter and  10 1/2 oz. of mini marshmallows for 1-2 min.

2. Stir in a 4 serving size orange Jell-O; after it is combined, pour it over 3 qts of popped popcorn (12 cups)

3. Grease/butter hands and form the popcorn into pumpkin-shaped balls.

4. Complete pumpkin with a green spearmint for the top stem.

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'FRIENDSHIP' FRUIT SALAD for a classroom or childcare program... 
Ask each child to bring in a piece of fresh fruit or a can of fruit. Have them chop the fruit with a plastic knife. Mix all together in a big bowl and serve. May top with miniature marshmallows and/or add some dry vanilla pudding (or cool-whip) and shredded coconut to the fruit to make it special.
The extra cans of fruit left over can be donated to a local food pantry.

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 APPETIZER CENTERPIECE

 

To stabilize the turkey body, slice a piece of melon from the bottom.  Alternate cheese cubes and grapes onto long tooth picks. Put the (feathers) fruit and cheese skewers near the back of the melon. At the sides, insert red and yellow pepper strips. Insert a small pear in the front of the melon for the head. Complete the decorations using read and yellow pepper pieces and additional cheese!

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ANOTHER FUN APPETIZER IDEA!  BREAD BOWL and DIP TURKEY

Ingredients: Round loaf of bread--scooped out in one piece or cubes--your choice, favorite bread dip (such as spinach dip), cut up veggies, long tooth picks and skewers

OK get ready for this one! The scooped out bread bowl with the dip in it-- is the body of the turkey. Place the scooped out bread and put it where the turkey's head would go. Next thread veggies on the really long toothpicks or skewers...those are the tail feathers! Improvise with veggie bits for the wattle and eye...If platter is large enough, surround this guy with additional veggie dippers. Love this one!

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TWO IDEAS FOR CRANBERRY-CREAM CHEESE APPETIZER

 


#1 EASY VERSION
Ingredients: 1 (8oz) package of block cream cheese, 1 can whole berry cranberry sauce, zest from one orange

1. Mix orange zest with cranberry sauce.
2. Pour over the block of cream cheese. 
3. Serve with veggies, crackers and pretzels. Celery is especially good with this!
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#2 FRESH CRANBERRY RELISH AND CREAM CHEESE

Ingredients: 12 ounce) packages fresh cranberries, 1 cup and 2 tablespoons apricot jam, 1 cup and 2 tablespoons white sugar, 1 cup and 2 tablespoons chopped pecans, 8 oz. packages cream cheese

1. Preheat an oven to 350 degrees F (175 degrees C).
2. In a 2 quart baking dish with lid, blend sugar with cranberries. Be sure to coat all berries.
3. Cover and bake for about 30 minutes, until the cranberries pop and release their liquid.
3. Remove from oven and stir in the apricot jam and pecans.
4. For best taste/results, refrigerate overnight.
Serve with ‘Ritz type crackers' and pretzels (Makes 36 servings)

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How cute are these?!

Pilgrims "Reeses Peanut Butter Cup" Hats... Attach hat tops with frosting. Cookie base can be made using ginger snaps,  striped round cookies or small sugar cookies. An orange chicklet is used for the buckel.

 

 

PILGRIM HATS #2 using Marshmallows 

 24 round chocolate striped cookies, 12 ounce pack of chocolate chips,  24 marshmallows,  Tube yellow frosting (Makes 24)

1. Set the chocolate-striped cookies stripes down on a wax-paper-covered tray, spacing them well apart.
2. Melt the chocolate chips in a microwave or double boiler.
3. One at a time, stick a wooden toothpick into a marshmallow, dip the marshmallow into the melted chocolate, and promptly center it atop a cookie.
4. Using a second toothpick to lightly hold down the marshmallow, carefully pull out the first toothpick.
Chill the hats until the chocolate sets, then pipe a yellow decorators' frosting buckle on the front of each hat.

 

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Turkey Cookies by Pillsbury ... Candy corn feathers are attached using chocolate frosting. The eyes are small baking bits with a dab or dark frosting in the center. Orange tube frosting is squiggled on for the beak and feet! This decorating would also be adorable on top of cupcakes! The candy corn would adhere nicely to the frosting...

 

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FUN TURKEY SANDWICH
Use a large turkey shaped cookie cutter to cut out turkey shapes from wheat bread. Spread the whole shape with peanut butter. Use a raisin for and eye, a slice of a red gummy worm for the wattle, and fruit loops for the tail feathers.

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PEANUT BUTTER TURKEY TREATS (A little different than above)
1. Using a large, turkey-shaped cookie cutter, cut cookie shapes out of toast.
2. Spread toast turkeys with peanut butter.
3. Add corn candies for feathers.
4. Add raisins for eyes.

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MINI CORNUCOPIAS 
Make mini cornucopias using bugles and Trix cereal for snack.

The kids can create their own by adding some peanut butter inside the bugle and then adding a few pieces of the trix. They come out cute and the kids love them! 

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BOUNTIFUL COOKIES
Both an activity and snack in one! Yummy for all ages!

Bake or purchase sugar cookies that are cut out in Thanksgiving shapes. (Turkeys, pilgrim hats, pumpkins, etc.)
Place containers of "autumn" colored frosting, sprinkles, candy corn, and other decorations on the table. Children decorate as desired!

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OREO TURKEY

To make one turkey, you need two Double Stuff Oreo cookies, candy corn and a chocolate covered raisin (Raisinettes)...

Open one of the Oreos. The side with the filling is the base of the turkey. (Eat the other part!) Take the other cookie and stand it upright in the filling. Stick pieces of candy corn in the filling of the upright cookie for feathers and place the raisin in front of the body for the turkey's head.

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OREO TURKEY (Version #2)

Oreo cookie, Candy Corn, Hershey Kiss--
OPTIONAL: Green icing (or white with green food coloring)
Red icing or small piece of red licorice.

1. Divide the Oreo into two pieces without breaking the cookies.
2. Place four or five pieces of candy corn around the top of the Oreo cookie that has the icing.
3. Place the flat part of the Kiss in the icing at the bottom of the Oreo.
OPTIONAL IDEAS:
Add green icing to the other half of the Oreo so the Turkey will look like it is standing up.
Add a touch of red icing or a small string of red licorice to make the waddle.
Eyes can be added using small pieces of icing.

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CORN CAKES

A fun snack using Jiffy cornbread mix....
Make dollar-sized corn pancakes from the mix; fry them on an electric skillet or griddle.

Top mini-cakes with butter and other toppings the children can bring in--such as jelly, jam, honey, etc. (or the program supply toppings)

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TURKEY GLOVE
Need: plastic gloves (deli kind)
Popped Popcorn (Made into popcorn balls if able to)
Candy corn or Reeses pieces.
  • Fill the fingers with candy corn and the thumb with popcorn. 
  • Place the ball in the palm of the bag. 
  • Glue an eye on and then twist the bag. 
  • Place cardboard feet on bottom. 
  • Don't forget the little red waddle over the nose/beak.

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CRANBERRY SAUCE... 

This one is for you at home--so simple and very good! The kids also like this one...
1 can whole cranberries (not jellied)
1 can mandarin oranges (drained)
1 cup walnuts
1 cup pecans (Adjust  or omit amount of both nuts to suit your taste)

In a medium size bowl, gently fold together cranberries, mandarin oranges, walnuts, and pecans. (Make sure oranges are well drained) Serve cold. (Image by KidActivities.net)

 

 

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APPLE DIPS & SPREADS

APPLE CARAMEL DIP #1 
Caramel apple dip
1 bag Kraft caramels
1 can sweetened condensed milk
1 stick butter or margarine
1 bag apples
Unwrap caramels. Combine caramels, butter and milk. Melt together in microwave. Stir occasionally while melting. Slice apples. Dip into warm caramel. Keeps well in refrigerator and just needs to be heated again when serving
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CARMEL APPLE SPREAD #2 
8 oz Cream cheese, softened
1/2 c Brown sugar
1/2 tsp. Vanilla
1/2 tsp. Caramel Flavoring
Apple slices…
Blend all ingredients with mixer. Serve with apple slices. Tastes like caramel apples, but doesn’t stick to your your teeth

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APPLE CREAM CHEESE CARMEL DIP #3
8 oz. cream cheese
1/2 cup brown sugar
1/2 cup powdered sugar
1/2 cup caramel sauce
1 tsp. vanilla
Mix together and chill.
Option: Mold Mixture into a ball and roll the ball in broken Heath candy pieces.

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SPREAD #4
1 jar of Carmel sauce (Mrs. Richardson's is good) 
1/2 cup of Sour Cream
Heath Bar pieces
Mix all together...

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APPLE SPREAD  #5 
Ingredients:
1 8 oz. pkg. cream cheese, softened
1 c. grated cheddar cheese
1/4 c. mayonnaise
Dash of sugar
1 c. chopped apple with peel
1/2 c. chopped celery
1/2 c. chopped pecans
Directions:
Mix together the cream cheese and cheddar cheese until well blended. Add remaining ingredients and mix well. Serve with crackers or fresh vegetables.

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APPLE CHEESE SPREAD #6
8 oz. package softened cream cheese
1 ½ cups shredded Monterey jack cheese
1 cup diced apple (unpeeled)
1/3 chopped walnuts
2 Tbl. Milk
½ tsp. cinnamon
1/8 tsp. nutmeg

  • Beat the cream cheese until light and fluffy in a small mixing bowl.
  • Beat in the remaining ingredients until well blended.
  • Refrigerate, covered, for 1 to 2 hours to allow flavors to blend.
  • The spread will keep in the refrigerator for up to one week if covered. Use spread on bagels, crackers or waffles.
    Makes 2 cups.

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HOT & COLD BEVERAGES

 PUMPKIN SMOOTHIE
4 servings, about 1 cup each
1 qt. (4 cups) milk
1 pkg. (4-serving size) JELL-O Butterscotch Flavor Instant Pudding & Pie Filling
1/2 cup vanilla ice cream, softened
1 tsp. pumpkin pie spice

1. PLACE all ingredients in large pitcher with tight-fitting lid; cover. Shake vigorously 1 minute or until well blended.
2. POUR evenly into 4 glasses. Serve immediately. (Mixture thickens as it stands. Thin with additional milk, if desired.)From Kraft Food Website

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PUMPKIN BOWL PUNCH
Thouroughly clean out and scrape the sides of a pumpkin. 
Fill with vanilla ice cream and ginger ale. (Or your favorite Autumn punch recipe)

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 PUMPKIN SPICE HOT COCOA - Wonderful for November evenings!

6 cups of milk
6 packets of powdered hot chocolate OR ½ lb. of dark chocolate bits
1 1/2 tbsp. pumpkin pie spice
Lots of whipped cream
Cinnamon

Heat milk to almost boiling. Place hot chocolate mix into mugs and thoroughly mix in ¼ T of pumpkin pie spice in each cup. Pour in hot milk and stir well. Load on the whip cream. Sprinkle cinnamon on top. Recipe and photo thanks to No Fuss Fabulous Serves 6

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    ZESTY PUMPKIN SMOOTHIE
1/2 cup pumpkin puree
1 cup vanilla yogurt
2 cups milk
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 ice cubes
Directions:
Combine ingredients in blender and blend until smooth. Pour into glasses and serve immediately with drinking straws.

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 APPLE CIDER served warm or cool is the perfect beverage for a Thanksgiving gathering. To fill the room with a delicious aroma, fill a crock-pot with apple cider. Add 2 or three cinnamon sticks.
Optional: Add 1/2 cup of maple syrup or orange juice. Simmer on low. Mmmmm, I can already smell it!

 

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 Other Thanksgiving Activity, Game, and Snack Links...

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Easy Pumpkin Recipes and Snacks

October 21, 2010 18:04 by Barbara Shelby

Great to make with kids! (Also visit our 'Pumpkin Theme' with games, art, crafts, science and more...)

 Updated October, 2013

PUMPKIN DIP #1 

4 c. powdered sugar
2 (8 oz.) pkgs. cream cheese
1 can (30 oz.) pumpkin pie filling
2 tsp. cinnamon and 1 tsp. ginger
Combine sugar and softened cream cheese until well blended. Beat in remaining ingredients. Store in airtight container in the refrigerator.
This dip is good with gingersnaps!

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PUMPKIN DIP #2 (Almost like above but with orange added)

1 - 8 ounce package cream cheese, softened
2 cups confectioner's sugar
1 - 15 ounce can pumpkin puree
1 tablespoon pumpkin pie spice
1 teaspoon pure orange extract
1/2 teaspoon ground ginger
Gingersnaps cookies, apple slices

Blend cream cheese and confectioner's sugar until smooth in food
processor. Remove cover;add pumpkin and remaining ingredients. Blend
thoroughly.
Chill 30 minutes or until ready to serve. Serve with cookies and/or
apple slices. Recipe: Soniatasteshawaii

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 PUMPKIN DIP #3

Ingredients
2 cups Pumpkin Puree - canned or fresh
1 cup Brown Sugar
1 tsp. Ground Cinnamon
1 tsp. Pumpkin Pie Spice
1 pkg. Cream Cheese, softened
Directions:
1. Place pumpkin puree and cream cheese into alarge bowl and mix together.
2. Add all other ingredients
3. Mix ingredients together until smooth and
creamy.
4. Refrigerate at least four hours or overnight.
5. Serve with ginger snaps, crackers, apples, celery, carrots, etc.
Recipe Source: 
pumpkinnook

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TIP: RECIPE FOR 'PUMPKIN PIE SPICE'...
Of course you can purchase the spice--but you can also make your own!

Ingredients:
4 tablespoons ground cinnamon and 4 teaspoons ground nutmeg
4 teaspoons ground ginger
3 teaspoons ground allspice
In a small bowl, combine all ingredients and mix well. Store in air tight container.

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PUMPKIN PUDDING
Ingredients
1 cup Canned Pumpkin
1 pkg. (4 serving size) Instant Vanilla Pudding Mix
1 tsp. Pumpkin Pie Spice
1 1/4 cups Skim Milk or 1% Milk

1. Mix all ingredients together.
2. Place in individual bowls or glasses and chill until set.
3. Serve cold.
Makes 4 servings

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CROCK POT PUMPKIN PUDDING by Adria Stone Sims

(Just like pumpkin pie without the crust )

Ingredients:
1 can ( 15oz.) pumpkin puree' or filling
1 scant tbsp of pumpkin pie spice
2 tsp of vanilla
1 can  evaporated milk
3/4 cup of sugar ( Adria used 1/2 white, 1/4 brown)
1/2 cup of biscuit mix/bisquick
2 tbsp butter
2 eggs

OPTIONAL:
Whipped cream or Cool Whip
Individual pie crustsl
Graham crackers

1. Spray crock pot with non-stick spray

2. Combine all ingredients in a mixing bowl - use an electric mixer at low speed & mix until smooth. -Pour into crockpot

3. Cook on low for 6 to 8 hours (at about the 4 hour mark check it;c rock pots cook at various temps) Pudding is done when it's similar to a pie or mousse. The sample was more like a firm'whipped mousse'.

** Adria put 2 paper towels, layered, across the top of the CP before she put the lid on to catch the moisture.....you may not have to do that. Serve in bowl with cool whip, or in individual pie crusts, or in a bowl with cool whip and graham crackers crumbled......It all depends how you like to eat " pumpkin pie"

TIP: if you like to eat your pumpkin pie cold-put in a dish and refrigerate til ready to eat. Source 'Crock Pot Girls' page on face book

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MICROWAVE PUMPKIN BUTTER

Ingredients:
Scant 1/4 cup brown sugar
1/4 cup water
1/2 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon clove
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 1/2 cups (15 oz) canned pumpkin (NOT pumpkin pie filling mix)
Adjust all to your taste.

Combine everything except pumpkin in microwave-safe bowl. Mix well, and microwave on high for three minutes.
Carefully remove from microwave;stir well.
Stir in pumpkin and microwave on high 5 minutes.
Remove from microwave -- stir, and let cool.

Pumpkin is not butter but sweet, spicy, and dense. It's great on toast or pancakes. Also-makes nice holiday gifts!

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CROCK POT-SLOW COOKER PUMPKIN BUTTER
Ingredients:
2 cups of cooked, pureed pumpkin (or you can use a 15oz can of pumpkin if you don't want to use fresh)
1 cup white sugar
1 cup brown sugar
1 tsp. cinnamon
1/4 tsp nutmeg
1 Tbsp. finely grated fresh ginger
1/8 tsp ground cloves

Combine all ingredients in crock-pot and stir to mix well.
Cook on Low for 5 hours, stirring occasionally. It will thicken as it cooks.
Do not let it burn or stick.
Store in the refrigerator or freeze.

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NO-COOK PUMPKIN PIE (Individual servings)

Give each child a cup. Into their cup put a large scoop of canned pumpkin, marshmallow crème, cool whip, and pumpkin pie spices. Children then mix and  spread it on graham crackers and eat. (Idea of Dare-to-Disturb)

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NO BAKE PUMPKIN PIE
Individual recipe:
Small custard-sized ready to eat--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; it may be refrigerated or frozen.

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MINI PUMPKIN PIES
Place a wafer cookie in the bottom of a cupcake paper.
Fill with pumpkin filling--top with miniature marshmallows.
Bake for 10-15 minutes.

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FROZEN PUMPKIN DESSERT
1  can pumpkin (15 oz)
1/2 gallon of vanilla ice cream
1 teaspoon pure vanilla extract
3/4 cups sugar
1/2 teaspoon salt, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, 1/8 teaspoon ground cloves, 1/2 cup chopped walnuts or pecans

Soften the ice cream. Combine pumpkin and other ingredients. Fold ice-cream with pumpkin mixture.  
Pour into a 9" by 13" pan. Top with chopped nuts. Freeze overnight. This can also be put together weeks ahead. 
Warm at room temperature slightly before serving so pieces will easily cut.
 Top with whipped cream if desired.

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TWO INGREDIENT PUMPKIN CAKE

Ingredients
1 box any flavor cake mix (Spice is recommended-I used chocolate)
1 (15 ounce) can pumpkin (NOT pumpkin pie filling)
Preheat the oven to 350 degrees F (175 degrees C).
Generously grease a 9x13 or 9X11 inch baking pan.
 
1. In a large bowl, mix together the cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.
2. Bake for 25 to 30 minutes , or until a knife inserted into the center comes out clean.
3. Cool and serve, or store in the refrigerator.

NOTES: We tasted this warm--but agree that it tasted better cold--if fact it tasted better the next days! After reading a lot of reviews in several places about adding ingredients--I DID add 2 eggs. Othes have said how difficult it was to mix the ingredients--but using a hand mixer, it was no more difficult than mixing a regular cake. There was one piece oF cake left that was well wrapped in the frig--after one week it still tasted moist! (We went on vacataion LOL-it was nice coming home to it!)

(Next time I'll try it with NOT adding the two eggs and will update this post.)

For the photo-I melted canned cream cheese frosting. For ourselves and the rest of the cake--chocolate frosting was used. (Tip: Did you know that you can take most canned frosting-put it a bit in the microwave and you have a wonderful glaze or dessert topping?!!! I especially like using this quick method to frost bundt cakes... Barb)

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PUMPKIN SHAPED TORTILLA CRISPS
 
1. TO MAKE TORTILLAS: Brush the tortillas with melted butter, and with cookie cutter-- cut them into pumpkin shapes.
2. Arrange the shapes on a greased baking sheet, sprinkle with a cinnamon and sugar nixture. 
3. Bake at 350°F until golden brown, about 10 minutes. Let them cool before serving. (Image by KidActivities.net)

NOTE: These are nice all year-round. If you search about the site-you'll find versions with photos in the categories of Winter Snacks, Mexican Theme, and Valentine's Day!

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 PUMPKIN CHIPS #1
When it comes to Fall recipes, this is one you should try!

Ingredients:
Peeled Pie pumpkin (a regular Jack-o-Lantern or field pumpkin can also be used)
Salt

Preheat deep frying oil in a fryer to 375 degrees.
Slice pumpkin pulp as thinly as possible, no more than 1/8" thick.
Carefully, drop a few chips at a time into the hot oil.
Fry until crisp.
Remove chips from the oil and place on paper towels to drain.
Salt to taste. Serve warm.

FRIED PUMPKIN CHIPS #2
Need:
1 pumpkin
Salt and pepper
Flour
Electric skillet
Spatula
Sharp knife
 
Slice pumpkin into thin strips.
Salt and pepper the strips, then dust them with flour.
Fry, turning occasionally, until the strips are browned.

PUMPKIN CHIPS #3
Ingredients:
Fresh pumpkin- seeded, pared, and cut into 2x4 inch
sections
Vegetable oil for frying
Salt or garlic salt

1. Slice the pumpkin sections with the slicing disk.
2. Soak slices in water for 1 hour.Remove and pat dry.
3. Fry a few slices at a time in oil at 360 degrees F.(Approx. 2 minutes or until lightly browned.Drain on paper towels.
4. Sprinkle with salt or garlic salt or a mixture of salt, ginger, and nutmeg. A mixture of garlic salt and curry powder is also good.

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FRIED PUMPKIN BLOOMS  

Gather pumpkin blooms.
Wash and roll in batter made of egg, flour and milk.
Put in hot oil and fry until light brown.
Salt and pepper to taste.

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PUMPKIN SHAPED CAKE
Make or purchase two bunt cakes. To create your pumpkin--put the two cakes together. You may want to use frosting between the cakes to hold together. (You also may have to shave a bit off the bottom cake to sit on the plate and stay level) Cover with orange frosting and decorate as desired!

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LEFT-OVER  PUMPKIN SEEDS from Autumn Pumpkins!

You can quickly make pumpkin seeds in your microwave. The shells are edible --- and a good source of fiber. You can also use this method with other seeds such as acorn squash and butternut squash.

Ingredients:
1 cup pumpkin seeds, 1 Tbsp. Olive oil or butter, Salt, seasoned salt, garlic /onion powder or other seasonings to your choice.

Rinse pumpkin seeds. Remove all the pulp. Drain the seeds and discard the pulp. Spread out on paper towel on a cookie sheet and dry them over-night. Place butter or Olive Oil l in a microwave-safe, baking dish.

Microwave on high about 7 to 8 minutes or until seeds are toasted a light golden color. Be sure to stir every 2 minutes as they are cooking. When done, sprinkle with your choice of seasonings. Coat evenly. Cool them before eating or storing. They can be stored in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.

If you like your toasted pumpkin seeds extra-salty, soak them overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, and follow the above directions.

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 POPCORN PUMPKINS (Not made from pumpkins-but look like pumpkins!) 

1. Microwave and melt 1/4 c. margarine/butter and 10 1/2 oz. of mini marshmallows for 1-2 min.

2. Stir in a 4 serving size orange Jell-O; after it is combined, pour it over 3 qts of popped popcorn (12 cups)

3. Grease/butter hands and form the popcorn into pumpkin-shaped balls.

4. Complete pumpkin features witha green spearmint candy for the top stem and chocolate chips and M&Ms for the face. (Or just add a leaf for a plain pumpkin)

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SPICED PUMPKIN MOUSSE

1 envelope unflavored gelatin (2 1/4 teaspoons)   
1/4 cup cold water   
1 (15-ounce) can pure pumpkin   
3/4 cup packed light brown sugar   
1/2 teaspoon cinnamon   
1/2 teaspoon nutmeg   
1/4 teaspoon ground ginger   
1/8 teaspoon salt   
2 1/4 cups chilled heavy cream   
1 1/2 teaspoons pure vanilla extract, divided   
Garnish: ground cinnamon (optional)   
Equipment: 8 (8-ounce) glasses   
Directions
Sprinkle gelatin over water in a small saucepan and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl.

Beat 1 cup cream with vanilla until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly.

Spoon about 1/2 cup pumpkin mixture into bottom of each glass. Chill until set, at least 2 hours.
Beat remaining 1 1/4 cups cream with remaining 1 tsp vanilla until it holds soft peaks. Dollop each with whipped cream before serving. Courtesy: kitchendaily

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AUTUMN SOUP IN A PUMPKIN

Need: A Pumpkin and two cans soup of your choice...

Clean out the pumpkin and don't cut a face.
Make the soup and pour it in the pumpkin...
Easiest directions you'll ever get!

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EASY PUMPKIN SOUP
Ingredients
1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
2 cans (14-1/2 ounces each) Progresso Chicken Broth
1 can (15 ounces) solid-pack pumpkin
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream

In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook for 2 minutes or until heated through. Yield: 6 servings.

NOTE: People that have made this soup say it's really good. All say to adjust seasoning as you like. One says she added Saigon cinnamon and doubled the nutmeg. She also sprinkled additional grated fresh nutmeg on top. Another says...This soup is wonderful. I altered it by adding 1/8 tsp of cinnamon and doubled the nutmeg. I also used 99% fat free chicken broth and reduced the whipping cream to 3/4 cup to lower the calories. This tastes like the pumpkin soup at UNO's. Very easy to make.

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PUMPKIN DRINKS...

PUMPKIN PUNCH
Thouroughly clean out and scrape the sides of a pumpkin. Line the inside with Saran Wrap. 
Fill with vanilla ice cream and ginger ale. (Or your favorite fall punch recipe)

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PUMPKIN SPICE HOT COCOA - Wonderful for Autumn evenings!

6 cups of milk
6
packets of powdered hot chocolate OR ½ lb. of dark chocolate bits
1 1/2 tbsp. pumpkin pie spice
Lots of whipped cream
Cinnamon

Heat milk to almost boiling. Place hot chocolate mix into mugs and thoroughly mix in ¼ T of pumpkin pie spice in each cup. Pour in hot milk and stir well. Load on the whip cream. Sprinkle cinnamon on top. Serves 6

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PUMPKIN SMOOTHIE
4 servings, about 1 cup each
1 qt. (4 cups) milk
1 pkg. (4-serving size) JELL-O Butterscotch Flavor Instant Pudding & Pie Filling
1/2 cup vanilla ice cream, softened
1 tsp. pumpkin pie spice

1. Place all ingredients in large pitcher with tight-fitting lid; cover. Shake vigorously 1 minute or until well blended.
2. Pour evenly into 4 glasses. Serve immediately. (Mixture thickens as it stands. Thin with additional milk, if desired.) From Kraft Food Website

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 ZESTY PUMPKIN SMOOTHIE
1/2 cup pumpkin puree
1 cup vanilla yogurt
2 cups milk
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 ice cubes
Directions:
Combine ingredients in blender and blend until smooth. Pour into glasses and serve immediately with drinking straws.

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You may also like the Autumn/Fall Pumpkin Theme: Games, Art, Crafts, Science, Poems, Songs and Finger Play

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Popcorn Recipes, Snacks, Tips

September 18, 2010 14:51 by Barbara Shelby

Click here if looking for 'Popcorn Theme' Page

FYI: *Popcorn can be a choking hazard in young children--usually under 5--so take care when considering popcorn as a snack...(See note at the bottom of the page)

EASY CARAMEL CORN #1-Made in paper bag in micro-wave
3 quarts popped corn
1 cup brown sugar
1/4 cup corn syrup
1 stick of butter
1/4 teaspoon salt
1/2 teaspoon baking soda

1. Put popcorn in a heavy paper bag.
2. Melt butter in a saucepan and mix together sugar, syrup, and salt.
3. Add 1/2 teaspoon baking soda and stir well.
4. Pour into paper bag and stir with a wooden spoon. Put bag in microwave and cook on high for 1 1/2 minutes. Take out and shake well.
5. Cook for another 1 1/2 minutes. Shake bag again and pour into a large container.
6. Serve in paper baggies that kids can decorate.

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CARAMEL CORN #2
This recipe is very inexpensive and easy to make.
Ingredients:
One stick (equals 1/2 cup) butter or margarine
1 cup packed brown sugar
3 Tbs. Light Karo syrup
1/2 tsp. vanilla
1/2 tsp. baking soda
Popped popcorn

  • Put one stick of butter or margarine in a medium saucepan; add one cup packed brown sugar (light or dark it doesn’t matter). Add 3 TBS. Karo Syrup.
  • Heat all ingredients over med until you start to see it bubble. Turn the heat to low and let it cook for 5 minutes (Do not stir during the five minutes)
  • Remove from heat and quickly add 1/2 tsp vanilla and 1/2 tsp baking soda.
  • Stir and quickly pour over a large mixing bowl full of popped corn. Mix it all up to get it evenly coated. Enjoy! 

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POPCORN 'SNACK MIX'
This snack mix relies on lightly sweetened popcorn to give it just the right flavor. Some prefer "Mallow Magic" popcorn from Jolly time. The "Caramel" flavor variety from Act II is also yummy-Or just use your favorite kettle corn.
To make this mix you'll need:
Popped "Mallow Magic" popcorn that is cooled--
Raisins
Dried sweetened cranberries
Small twist pretzels (hard type)
Multi-colored goldfish crackers

  • For a good sized group take 3 bags of popcorn, plus 1 bag of goldfish, 2 cups of pretzels, plus 1/2 cup each of raisins and dried cranberries. However you can make it -- in whatever proportion you like.
  • For a special treat, you can even add  some M&Ms.
  • Note: the "Mallow Magic" comes with packets of gooey icing to put over the top; it's not necessary. And of course it adds extra calories and sugar.

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POPCORN CAKE
Ingredients
1/4 cup plus 2 teaspoons vegetable oil
4 quarts popped popcorn (16 cups - plain, unsalted, and unbuttered)
2 cups M&M candies
1 cup cocktail peanuts (lightly salted)
1/2 cup unsalted butter (1 stick)
1 pound marshmallows (mini or regular)
Cooking Directions
Grease a large tube or bundt cake pan with 2 teaspoons of the oil. Set aside. In a large bowl, mix the popped corn with the M & Ms and the peanuts.

In a small saucepan, melt the butter, oil, and marshmallows over medium-low heat, stirring occasionally. When melted, pour over the popcorn mixture, and stir to combine. Pour into the prepared cake pan, pressing down to fit. Cover with aluminum foil to keep moist.

Let sit for 3 to 4 hours, or until firm and set.

To serve, invert the cake pan onto a large plate or platter. Shake gently to release.

Serve at room temperature.

Recipe courtesy Emeril Lagasse, (his mother's recipe-from childhood) originally appearing in Emeril's "There's a Chef in My Family," HarperCollins Publishers, New York, 2004, courtesy Martha Stewart Living Omnimedia, Inc.

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RAINBOW POPCORN
I
ngredients
8 cups popped popcorn
1 cup peanuts (if no allergies)
1/4 cup butter or margarine
3 tablespoons light corn syrup
1/2 cup firmly packed light brown sugar or granulated sugar
1 (3 1/2 ounce) package Jello gelatin, any flavor

Directions:
1.  Heat oven to 300°F Line a 15x10x1-inch pan with foil or parchment paper.
2.  Place popcorn and nuts in large bowl.
3.  Heat butter and syrup in small saucepan on low heat.
4.  Stir in sugar and gelatin.
5.  Bring to boil on medium heat.
6.  Reduce heat to low; gently simmer 5 minutes.
7.  Pour syrup immediately over popcorn, tossing to coat well.
8.  Spread popcorn in prepared pan, using two forks to spread evenly.
9.  Bake 10 minutes.
10. Cool.
11. Remove from pan and break into small pieces.

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 CARAMEL POPPED CORN, PRETZELS AND CANDY MIX  

16 c. popped popcorn
2 c. firmly packed brown sugar
1/2 c. dark corn syrup
1/2 tsp. baking soda
2 c. of M&M'S, raisins, chocolate mints
5 c. miniature pretzels
1 c. butter
1/2 tsp. salt
1 c. salted peanuts

1. Heat oven to 200 degrees. In large roasting pan combine popcorn and pretzels, set aside.

2. In 2 quart saucepan combine brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (12 to 14 minutes).

3. Continue cooking, stirring occasionally until small amount of mixture dropped in ice forms a soft ball or candy thermometer reaches 238 degrees.

4. Remove from heat, stir in baking soda.
 
5. Pour over popcorn and pretzels, sprinkle peanuts over caramel mixture. Stir until all popcorn is coated.
 
6. Bake for 20 minutes, stir. Continue baking for 25 minutes. Remove from oven.
 
7. Stir in candy.

8. Immediately place caramel corn on waxed paper, cool.Break into pieces and store in tightly covered container.

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PARTY POPCORN

Ingredients:
1 package of vanilla almond bark 
Popcorn
Your choice of mini M&M's, chocolate chips, Peanut Butter chips and  peanuts.
 
Make as much popcorn as needed/desired.
Melt almond bark in microwave. Pour over popcorn.
Add more almond bark as needed. Mix in your choice (s) of the above ingredients.

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POPCORN SEASONING IDEAS
Using  popped popcorn...

•Regular buttered popcorn is always a favorite!

Sweet Cinnamon Popcorn-Shake popcorn with cinnamon sugar

Sprinkle parmesan or cheddar powdered cheese over buttered popcorn

Zesty Popcorn - Top popcorn with grated Parmesan, then spice it up with a dash of garlic salt--or add a little garlic salt and paprika for a fun flavor

Tex-Mex Popcorn- Add a pinch of chili powder or taco seasoning to melted butter, pour over popcorn and toss.

Pizza Popcorn- Mix a pinch of oregano, basil, and parsley in melted butter before tossing.

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CIRCUS SNACK MIX WITH POPCORN
Mix animal crackers, m&m's, raisins and popcorn. Add peanuts if there are no allergies. Yumm!

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POPPY (not Puppy) CHOW
(Just like Puppy Chow--but with popcorn instead of Chex Mix cereal)
 Ingredients:
2 quarts popped popcorn
1/4 cup (1/2 stick) butter or margarine
1/2 cup creamy peanut butter
1 cup milk or semi-sweet chocolate chips
1 cup confectioner's sugar

Place popcorn in a large bowl; set aside.
In a microwave safe bowl, combine butter, peanut butter and chocolate chips.
Microwave 2 minutes; stir until smooth.
Pour the chocolate mixture over the popcorn and stir until well coated.
Sprinkle Confectioner's sugar over popcorn and stir until coated.
Cool to room temperature before serving.
Store in airtight container, refrigerated, up to 24 hours.
Makes 2 quarts

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MILK CHOCOLATE POPCORN
12 cups popped popcorn
1/4 cup butter or margarine
2-1/2 cups (12oz can) salted peanuts
2 cups (11-1/2 oz bag) milk chocolate
1 cup corn syrup

In a large greased roasting pan, combine popcorn and nuts. In a separate large heavy saucepan, combine chocolate chips, corn syrup and butter. Cook over medium heat until mixture boils, stirring constantly. Pour over popcorn toss well to coat. Bake in a preheated 300 degree oven for 45 minutes stirring frequently. Cool completely. Store in an airtight container for up to two weeks. Makes about 14 cups.

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POPCORN WITH CANDY BAR PIECES

Ingredients:
1 package (3.5 ounce size) microwave popcorn--or any pre-made popcorn
1 king-size bar chocolate-coated caramel-peanut nougat candy

Directions: Pop the popcorn according to the package directions. While the corn pops, cut the candy bar into 1/2-inch pieces. (Or put pieces on your pre-made popcorn)

Spread the popped corn onto a microwave-safe platter such as paper plates... Top with candy bar pieces.

Heat on full power in the microwave at 30 second intervals, or until candy is melted.

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POPCORN BALLS

CLASSIC MOLASSES POPCORN BALLS...a crisp-chewy caramel popcorn balls that taste similar to Cracker Jacks.

Ingredients:
1 C. granulated sugar (or brown sugar for riche flavor)
3/4 C. light corn syrup
1/4 C. molasses
2 tbsp. butter
1/2 tsp. salt
8 quarts (1 gallon) popped popcorn, unpopped kernels removed

1. In a heavy saucepan, combine sugar, corn syrup, molasses, butter, and salt.
2. Bring to a simmer, and cook over medium for about 3 1/2 minutes.
3. Pour mixture over popcorn.
4. Mix well with a wooden spoon or spatula.
5. With greased hands, form into popcorn balls.
6. Let cool on greased baking sheets or waxed paper.
If desired--add peanuts to popcorn mixture.
Makes about 40 popcorn balls. Great in Autumn and Halloween Time! 

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CHOCOLATE POPCORN BALLS

1/2 cup sugar
1/2 cup light corn syrup
1/2 stick butter
2 tablespoons cocoa
1/2 teaspoon salt
8 cups popcorn, popped

1. Prepare popcorn and set aside in a large bowl sprayed with cooking oil.
2. Combine sugar, corn syrup, butter, cocoa, and salt in a saucepan and cook over medium heat until boiling.
3. Pour mixture over popcorn and stir well to coat thoroughly. Form into 3 inch balls and allow to cool.
4. Alternately: Heat mixture in a large pot and add the prepared popcorn to the pot, heating and stirring for a couple of minutes. Sometimes this method makes it easier to coat popcorn thoroughly.

Don't burn fingers; this mixture is hot! Butter  hands before forming balls. Allow to cool slightly if necessary.
Wrap finished popcorn balls in cellophane or plastic wrap. They can also be stored  in an airtight container.

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COLORFUL POPCORN BALLS

Ingredients:
2 c. light corn syrup
1 cup sugar
1 lg. box of any colored/flavored gelatin dessert
20 cups popped popcorn
1. Combine sugar and syrup and boil for 1 minute. Do not stir.
2. Add Jell-o and mix. Pour over popcorn and mix well.
3. Add sprinkles if desired.

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EASY POPCORN MARSHMALLOW BALLS
This easy popcorn ball recipe makes chewy, rich popcorn balls that are similar to Rice Krispies treats.  Makes about 30 medium sized popcorn balls.
Ingrdients:
1/2 C. butter
1 lb. bag of mini marshmallows
1/2 C. brown sugar, firmly packed
6 quarts (24 C.) air-popped popcorn (unpopped kernels removed)

1. In a heavy saucepan, melt the butter over low heat.
2. Stir in brown sugar. Cook over low, stirring, until dissolved, about two minutes.
3. Add marshmallows. Melt into butter mixture, stirring constantly. Do not burn.
4. Pour marshmallow mixture over popcorn. Mix well with a wooden spoon or spatula.
5. With greased hands, form your popcorn marshmallow balls.
6. Let balls cool on greased cookie sheets or waxed paper.

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TIPS ON MAKING POPCORN BALLS...
1. If using add-ins, add them after you combine the popcorn and caramel-syrup recipe of your choice. Stir well, then form into balls.
 
2. It's easiest to form popcorn balls while mixture is hot-- get helpers to make the process move along quickly.

3. Keep a bowl of cold water handy to cool your hands if hot popcorn mixture starts to burn.

4. Taking out the unpopped kernels is key-- unless you want to break a tooth. An easy way to do this is to use your hands to scoop the popped popcorn into another container. All of the unpopped corns will fall to the bottom.

5. For colored popcorn balls, pour a few drops of food coloring into the caramel or marshmallow mixture before adding to popcorn. Make the color brighter than you need, as the pale-colored popcorn will dilute any coloring.

6. Resist the urge to over-pack your popcorn balls. Tightly packed popcorn balls are hard and not very tasty.

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POPCORN BALLS CAN BE DECORATED for any occasion: Halloween, Christmas, birthdays... you name it.
DECORATION IDEAS...

• Food coloring for colored popcorn balls
• Edible glitter
• Melted white, milk, or dark chocolate (drizzled)
• Melted peanut butter or butterscotch chips (drizzled)
• Candies, such as candy corns, jelly beans, red hots, etc.
• Black licorice for "spider legs"
• Gummy "body parts"
• Gummy worms
• Popcorn Ball Add-ins:
    Nuts (peanuts, walnuts, hazelnuts, pine nuts, etc.)
    Chocolate or white chocolate chips
    Peanut butter or butterscotch chips
    Toffee bits
    Melted peanut butter (add to caramel/marshmallow mixture)
    Sprinkles
    Cocoa powder or baking chocolate (add to caramel/marshmallow mixture)
    Mini or regular M&M's
    Graham cracker pieces
    Dried fruit
    Sweetened flaked coconut
    Alternative flavoring extracts: coconut, almond, rum, maple, peppermint, etc.

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...SCULPTING, SEASONAL, & HOLIDAY POPCORN IDEAS

AUTUMN PUMPKIN PIE POPCORN AND RAISIN MIX

1 bag low-fat microwave popcorn
1/4 cup granulated sugar
1 tablespoon pumpkin pie spice
1 cup California Raisins
1 (5-ounce) package glazed pecans
Butter-flavored non-stick cooking spray
 
1. Microwave popcorn according to package directions and empty into a large bowl. Remove all unpopped kernels.
2. Stir sugar and pumpkin pie spice together in a small bowl.
3. Spray popcorn liberally with cooking spray and toss to coat evenly. Add raisins and pecans.
4. Sprinkle with sugar and spice mixture and toss until popcorn is well coated.
Makes 12 (1-cup) servings.

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POPCORN PUMPKINS

1. Microwave and melt 1/4 c. margarine/butter and 10 1/2 oz. of mini marshmallows for 1-2 min.

2. Stir in a 4 serving size orange Jell-O; after it is combined, pour it over 3 qts of popped popcorn (12 cups)

3. Grease/butter hands and form the popcorn into pumpkin-shaped balls.

4. Complete pumpkin features with a green spearmint candy for the top stem and chocolate chips and M&Ms for the face. (Or just add a leaf for a plain pumpkin)

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  HALLOWEEN HANDS/FINGERS

Fill a clear plastic food handler's glove by placing one or two pieces of candy corn or raspberry shaped candy in the tip of each finger.

Fill the remainder of the glove with popcorn or cereal.

Tie with yarn or raffia.

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HOLIDAY POPCORN WREATHS

Ingredients:
1/2 cups popped popcorn
2 cups marshmallows
2 Tbsp. milk
5 Tbsp. Lime flavored jello
1 cup red and green fruit flavored candies
 
1. Put popcorn in large bowl.
2. Melt marshmallows over low heat; stir constantly.
3. Add milk and jello; stir till jello is dissolved.
4. Take off of stove; stir in the candy.
5. Pour over popcorn; stir to coat evenly
6. Lightly grease your hands. Shape about 4 heaping Tablespoons popcorn mix into wreath shapes
7. Lay on waxed paper to cool down completely. Make wreathes out of the rest of the mix.
8. Store in an airtight container 
Photo from Artists Helping Children

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SNOWBALL POPCORN BALLS
For 10- 3" Balls you need: 8 cups popped corn-unsalted, 1/4 cup butter/margarine, 1 cup light brown sugar, 1/2 cup light corn syrup, 1/2 cup water, 1/2 tsp. vanilla, 1-cup cold water, additional margarine for hands, optional candy thermometer
  • Remove all un-popped kernels from popped corn.
  • In large saucepan melt butter over medium heat.
  • Add the brown sugar, corn syrup, and 1/2 cup water. Stir and bring to boil.
  • Boil until syrup reaches soft ball consistency (235 F) or until a tsp. of syrup dropped into a cup of cold water forms a pliable dough-like ball.
  • Pour the syrup over the popped corn and stir until well coated.
  • With buttered hands--shape the popcorn into balls"!  Source: The book 'Snacktivities!' by MaryAnn F. Kohl and Jean Potter,Robins Lane Press 2001.

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POPCORN BALLS on CANDY CANE HOOKS

Make popcorn balls and put the straight end of a miniature candy cane into each one.
Sprinkle colored sugar onto the balls before they harden.
Wrap in colorful cellophane.
The popcorn ball ornaments will have built-in peppermint tree hooks.
Note: These make great gifts!

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CHRISTMAS "RED AND GREEN" POPCORN

Make popcorn any way you'd like.
Once it's done popping, spread out on a cookie sheet. 
Drizzle red and green food coloring over the entire batch of popcorn.
Mix well until you have your desired Christmas colors.

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 POPCORN SNOWMEN

Ingredients: 2 ½ quarts popped corn
¼ Cup butter
1 pkg. 10 oz. Marshmallows
1 teaspoon Vanilla

  • Pop popcorn and set aside.
  • In a saucepan over low heat melt butter and marshmallows. Stirring constantly until smooth. Stir in vanilla.
  • Pour over popped pop corn and mix until well coated.
  • With buttered hands form into snowball shapes.
  • Make one large ball for the bottom, one medium ball and a smaller ball for the head.
  • Decorate with pretzel sticks, candy, raisins, or nuts for the eyes, nose, mouth and buttons.

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FOOD CRAFT AND SNACK IN ONE!
POPCORN SCULPTING

Ingredients
1/4 cup margarine, plus 1 tablespoon extra
1 bag mini-marshmallows
12 cups popped popcorn
3 packages gelatin (such as Jell-O, 4 serving size), different flavors and colors as desired
Choice of the following foods, such as sprouts, celery sticks, carrot slices, raisins, pretzel sticks, etc.

Materials
3 bowls
Oven mitts
Wax paper or serving plate
Large wooden spoon
Large microwave-safe bowl or saucepan

1.  Place the margarine and the marshmallows in the microwave-safe bowl. Microwave the two on high for 1 to 2 minutes until the marshmallows are puffed.
2.  Using oven mitts, remove the bowl of marshmallows from the microwave. Stir the mixture with a wooden spoon.
3.  Divide the popcorn into three separate bowls.
4.  Pour equal amounts of the marshmallow mixture over popcorn.
5.  Sprinkle a different color of gelatin over each bowl of popcorn and marshmallow mixture. Quickly stir with the spoon until the gelatin and marshmallow mixture evenly covers the popcorn mixture and let cool.
6.  Rub some margarine on your hands
. Take some of the popcorn mixture and mold into an interesting form. Add different colors of the popcorn mixture to make different parts of the sculpture.
7.  Place the sculpture on wax paper or a serving plate. Add any of the remaining foods to make an interesting presentation of the sculpture just before serving. 

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*At what age should children be allowed to eat popcorn?
With its sharp edges and kernel flakes, popcorn is one of those foods that can even get caught in an adult's throat, causing gagging and choking. "I'd say 4 years is the youngest age when you should let a child eat popcorn," says Susan Moores, a registered dietitian in St. Paul, Minnesota, and a spokeswoman for the American Dietetic Association. When your child does start eating popcorn, take the bag or bowl away from him after the fluffy stuff is gone. The unpopped and half-popped kernels that fall to the bottom can get caught in your child's throat and block his airway.

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BE SURE TO VISIT THE  Popcorn Theme Page! Great fun for kids! Games, Art, Crafts, Music-Movement, Science and a Book List...

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You may also be interested in...

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