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7 Insanely Cute Thanksgiving Treats

Gobble till you wobble

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1. Pumpkin Cheese Ball

MATERIALS:

Orange bell pepper

16 oz cream cheese

Shredded cheddar cheese

⅓ green onion

2 tbsp garlic powder

Plastic food wrap

Rubber bands

Spatula

Crackers

INSTRUCTIONS:

1. Carefully remove the stem from an orange bell pepper and set aside. Dice the orange bell pepper.

2. In a large bowl combine 16 oz cream cheese, 2 cups cheddar cheese, ⅓ cup chopped green onion, 2 tbsp garlic powder. Mix together until all the the ingredients have been completely incorporated.

3. Lay out a large piece of plastic food wrap, roughly about a 1 ½ feet long. Spread out a layer cheddar cheese over the plastic wrap.

4. Mold the cream cheese mixture into a ball and place it in the center of the cheddar cheese. Carefully cover the cream cheese ball with the cheddar cheese wrap to create a round.

5. To create the ridges of the pumpkin, use 4 rubber bands and evenly place over the covered plastic wrap.

6. Refrigerate for at least 2 hours.

7. Remove the rubber bands to reveal the ridges. Then carefully remove the plastic wrap.

8. Use the back end of a round spatula and make hole in the center of the cheese ball where all the rubber bands intersected.

9. Place the stem from the bell pepper in the hole to create a pumpkin. Serve with crackers.

2. Cheese and Cracker Pie

MATERIALS:

Triangular cracker

Whipped cream cheese

Block of cheddar cheese

Rectangular cracker

Squiggly cracker

INSTRUCTIONS:

1. Cut triangular pieces of cheddar cheese the same size as your triangular cracker.

2. Pipe a small amount of whipped cream cheese in the center of the triangular cracker then place the cheddar cheese to combine together.

3. Pipe a line of cream cheese on the shorter side of your triangle, then place rectangular cracker.

4. Pipe a line of cream cheese on the edge of your cheese and cracker pie where the cheese meets the rectangular cracker. Place 1-2 pieces of your squiggly cracker.

5. Pipe a dollop cream cheese in the center of your pipe to imitate a dollop of whipped cream.

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3. Popcorn Turkey

MATERIALS:

1 large brown paper bag

2 small brown paper bags

Popcorn

Hot glue

White paper

Scissors

INSTRUCTIONS:

Body of the turkey:

1. Layout a large folded brown bag. Have the opening of the bag facing you. Make sure the folded base of the bag is on top.

2. Make two triangular folds going inward on the bottom left and right of the base flap of the bag. Secure in place with hot glue.

3. Make two triangular folds going toward the back side of the bag on the top left and right corners of the bag. Flip the bag over and secure the two folds with hot glue.

4. With the opening of the bag still facing your direction, fold an isosceles triangle on the bottom left and right side of the bag. 5. The shorter side of the isosceles triangle should be on the opening side of the bag. Make sure you are only folding one layer of the bag. Secure with hot glue.

5. Once the hot glue has cooled, open up the bag and fill with popcorn.

6. To close the bag seal the opening with hot glue.

Turkey Ley:

1. Layout a small folded brown bag. Have the opening of the bag facing you. Make sure the folded base of the bag is on top.

2. Make two triangular folds going inward on the top left and right of the base flap of the bag. Secure in place with hot glue.

3. On the body of the bag create a “Y” with hot glue. Carefully fold the body of the bag in half and let the hot glue cool.

4. Carefully open the bag and fill with popcorn about ⅓ of the way.

5. Squeeze and twist the empty part of the bag to for the leg of the turkey. Carefully add lines of hot glue to secure the shape.

6. To create the frills for the turkey leg, cut a piece of white printer paper in half.

7. Fold the shorter end of the piece of paper in half to create a long rectangle.

8. On the the open end of the fold, cut fringes running about half way through the paper.

9. Add a line of hot glue on the uncut side of the paper.

10. Attach the frill to the leg of handle of the turkey leg.

11. Repeat to make a 2nd turkey leg.

Turkey assembly:

1. Apply a generous amount of hot glue to the top side of the turkey leg and carefully attach it to the fold of the turkey body, closest to the opening of the large bag.

2. Repeat to the other side of the turkey body with the 2nd turkey leg.

3. Cut open to access the popcorn.

4. Dessert Spoons

MATERIALS:

Spoons

Melted chocolate

Parchment paper

Dessert toppings

INSTRUCTIONS:

1. Dip the head of your spoon in melted chocolate. Tap the spoon to remove and excess chocolate.

2. Place the spoon on a piece of parchment paper.

3. Before the chocolate hardens, add additional toppings to your spoon.

4. Let the chocolate harden. Eat the dessert spoon as is or use it to stir into hot drinks.

5. Pumpkin Pie Pops

MATERIALS:

Pie crust

Pumpkin shaped cookie cutter

Parchment paper

Pie pop stick

Pumpkin pie filling

Fork

Egg wash

Icing

INSTRUCTIONS:

1. On a floured surface layout a layer of pie crust.

2. Use a pumpkin shaped cookie cutter to cut out an even amount of pumpkins.

3. Take a pumpkin shaped crust piece and place it on a piece of parchment paper. Take a cake pop stick and place it in the center of the pie crust.

4. Add about a dollop of pumpkin pie filling in the center and then place another pie crust piece over.

5. Use a fork and push the edges of the pie crust together to seal.

6. Brush an egg wash over the pie pop.

7. Repeat until all pie crust pieces have been used.

8. Bake pie pops at 350°F (177°C) for 20-25 minutes.

9. Let cool and decorate with icing.

6. Pumpkin Deviled Eggs

MATERIALS:

6 hardboiled eggs

¼ cup mayonnaise

2 tbsp dijon mustard

2 tbsp lemon juice

Paprika

Chives

INSTRUCTIONS:

1. Cut 6 peeled hard boiled eggs. Carefully separate the egg whites from the egg yolks.

2. Combine egg yolks, ¼ cup mayonnaise, 2 tbsp dijon mustard, 2 tbsp lemon juice and 1 tbsp paprika together.

3. Pipe yolk mixture into the egg whites.

4. Sprinkle with paprika.

5. Use a piece of chive and stick it into the egg yolk mixture to create the “stem” of your pumpkin.

7. Pumpkin Cooler

MATERIALS:

Large hollowed out pumpkin

Painter’s tape

Chalk paint

Chalk

Ice

Bottled beverages

INSTRUCTIONS:

1. On the side of your pumpkin outline a rectangle with your painters tape.

2. Paint the inside of the rectangle with chalk paint.

3. Set aside and let dry.

4. Once dried, remove painter’s tape. Use chalk to label the contents of the pumpkin cooler.

5. Fill with ice and add bottles to chill.

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