3 DIY Thanksgiving Treats

Tricia Nagel ’16

Cheese Tray Turkey

Some mild cheddar and colby jack cheeses, Oldani salami, and Flipside Pretzel crackers for the feathers. Two peppercorns for the eyes, half a pistachio shell for the beak, and toothpicks for the legs, and a folded fourth of a piece of salami for the waddle.

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Pretzel Turkeys

Ingredients: Pretzels, Candy Corn, Rolos, Reese’s Pieces, Sugar Pearls

Directions: Preheat oven to 300, on a sheet tray lined with parchment paper lay your pretzels with the salted side down with the double rounded end pointed toward you. Place three candy corns on the single round end. Place the other two candy corns along the angled part of the pretzel so that they are touching the first candy corn. Gently lay an unwrapped Rolo on top of the candy corns. Place the tray in the oven until the Rolos are soft, 5-6 minutes. Apply 2 pearls for the eyes and half of a Reese’s pieces for the beak. Take a toothpick and dab it in the melted chocolate at the edge of the Rolo and dab it in the center of the pearl to finish the eye. Let cool at least 30 minutes before moving to a serving tray or airtight container.

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Turkey Pudding Cups
Ingredients: Chocolate pudding cups, Milano Cookies, Candy eyes, Candy corn, Heart sprinkles, White candy coating or frosting, Swedish fish candy.
Directions: 1.  Melt white candy coating according to package instructions.
2.  Using a toothpick dipped in melted candy coating, attach the candy eyes to the Milano cookie.
3.  Cut the bottom off of the candy corn and attach to the Milano with melted candy coating for the beak.
4.  Attach the heart sprinkle upside down under the beak for the waddle with the melted candy coating.
5.  Push the Milano cookie into the middle of the pudding cup.
6.  Place the Swedish fish candy tail side down into the pudding cup in the back of the cookie for the feathers.
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These Thanksgiving Treats should make your Thanksgiving Holiday more sweet and tasty.

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