Thanksgiving cookies!

Carrying on with the cooking theme I found these amazingly cute Thanksgiving cookies here! 

THANKSGIVING COOKIES

Ingredients:

• 16.5 oz pillsbury refrigerated sugar cookies
• 16 oz chocolate creamy frosting
• Orange decorating icing
• Candy corn
• Black decorating gel
• Miniature candy-coated chocolate baking bits

How to make thanksgiving turkey cookies for kids:
This is definitely one of the tasty thanksgiving recipes for kids that you should try for this year with your kids. Heat oven to 350°F. Bake cookies as directed on roll. Cool for about 20 minutes. Spoon chocolate frosting into resealable food-storage plastic bag. Make small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for turkey feathers. Then pipe orange icing onto each cookie to resemble thanksgiving turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes. Turkey cookies is ready to serve.

Holiday cooking

It's that time of year again for holiday cooking! I found this great recipe for pumpkin pie from Cooking Light. I love this magazine because they always have great new recipes to try!

 

CLASSIC PUMPKIN PIE

Ingredients

• Filling:
• 3/4 cup packed brown sugar 
• 1 3/4 teaspoons pumpkin pie spice 
• 1/4 teaspoon salt 
• 1 (12-ounce) can evaporated low-fat milk 
• 2 large egg whites 
• 1 large egg 
• 1 (15-ounce) can unsweetened pumpkin 
• Crust:
• 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray 
• Topping:
• 1/4 cup whipping cream
• 1 tablespoon amaretto (almond-flavored liqueur)
• 2 teaspoons powdered sugar

Preparation

• Position oven rack to lowest position.
• Preheat oven to 425°.
• To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
• To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
• Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
• To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.

Rick Rodgers, Cooking Light
NOVEMBER 2003

Also click here for some other great pumpkin recipes!