Mrs. Collins and Mrs. Gibson's First Grade Class

Turkey Cookies
Ingredients: a bag of Oreos
                a carton of Whoppers
                a bag of Candy Corn
                a bag of Red Hots
                a can of chocoloate frosting

1. Untwist the Oreos so there are two parts.
2. On the cream side, spread chocolate icing.
3. Then, stick the other side (standing up) into the icing.
4. Spread chocolate icing on the part that is standing up.
5. Place a Whopper for the body/head right in the middle, touching the Oreo that is standing up.
6. On the Oreo that is standing up, place Candy Corn in the icing around the Whopper so it will look like feathers.
7. Lastly, put a little bit of icing on the front of the Whopper and add a red hot candy. This will be the waddle.

Autumn Apple Cakes

(makes about 25 apple pancakes)

Ingredients:

2 apples or 1 cup chunky applesauce

2 cups pancake mix

2 eggs

1 cup milk

1 teaspoon cinnamon

3/4 cup brown sugar

1/2 cup cooking oil

1. Wash apples. Leaving skins on, either grate them or chop them finely. You may substitute 1 cup of chunky applesauce for the grated apples.

2. Mix all ingredients except the oil. Mix until smooth.

3. Heat an electric skillet to about 325 degrees. Coat the cooking surface with about 1 teaspoon of oil.

4. Drop two tablespoons of batter for each apple cake into the skillet. Fry two minutes on each side, or until golden brown. Recoat cooking surface with oil and make the next batch.

5. Drain apple cakes thoroughly on paper towels. They should be eaten while warm.

6. Serve with applesauce, if desired.

BONE BUILDING BREW
(makes four 8-oz. servings)

1 cup milk

2 cups fruit-flavored frozen yogurt

1 cup fresh or frozen fruit

Using a blender, thoroughly blend the ingredients; then serve and enjoy!

MUMMY MIX

Cobwebs (chocolate Chex cereal)

Bones (pretzel sticks)

Frankenstein's Baby Teeth (mini-marshmallows)

Blood drops (cherry flavored Craisins)

Newt Eyes (almond slivers)

Raven's claws (sunflower seeds)

Put in a cute "gauzed" cup and enjoy!

PUMPKIN DIP

2 boxes of cream cheese

1-16 oz 10x confectioner sugar

1-16 oz can pumpkin

1/4 tsp. nutmeg

2 tsp. cinnamon

Blend cream cheese and sugar. Add remaining ingredients. Serve with gingersnaps.

PUMPKIN PANCAKES

2 c. flour

1 t baking soda

2 t baking powder

1/2 t salt

1 t cinnamon

1/4 t nutmeg

1/4 t ginger

2 eggs

1/4 c. shortening

1.4 c water

2 c buttermilk or add 2 t vinegar to regular milk

1 cup pumpkin, either canned or cooked and mashed

Directions:

1. Mix flour, baking soda, baking powder, salt, and spices in a large bowl.

2. Beat the eggs in another bowl. Mix in the shortening, water, buttermilk, and pumpkin.

3. Add the flour mixture to the egg mixture and blend well.

4. Heat griddle or fry pan to about 375 degrees. Coat griddle or pan with shortening.

5. Drop spoonfuls of batter onto the griddle.

6. Turn the pancakes after the small bubbles appear and the edges start to turn.

Mrs. Collins and Mrs. Gibson's First Grade Class

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