Kids in the Kitchen: Thanksgiving Treats

Let the kids help whip up this delicious no-bake Pumpkin Spice Lush that’s yummy enough to make all fall season long. The cornucopias, also called “horns of plenty,” make a wonderful display for the Thanksgiving table that the kids will be proud of, and they will keep the kids busy while you prep the rest of the dinner! After the big turkey day is over, we often find the leftovers runneth over! Put those leftovers to good use in these Thanksgiving Eggrolls, using either mashed potatoes, sweet potatoes or even sweet potato casserole.

Post-Thanksgiving Egg Rolls

Ingredients:

1 cup Turkey

1 cup Cranberry sauce
1 cup Sweet Potatoes or Mashed potatoes

1 cup Stuffing

1/3 cup Gravy

6 Eggroll wrappers

Directions:

1. Place an egg roll wrapper on a clean surface in a diamond-shape. Spread a thin layer of cranberry sauce over it. Then add a couple of tablespoons of sweet potatoes, then stuffing, and then a slice of turkey.

  1. Fold up the bottom half of the wrapper and then tightly fold in the sides and gently roll the wrapper up, sealing the corner with a few drops of water. Repeat with remaining leftovers.
  2. In a large skillet on medium heat, Heat the oil to a bubble. Add eggrolls and fry until golden, about 1 minute per side. Transfer to paper towel-lined plate to cool slightly.
  3. Serve with warm gravy as dip for the eggrolls.

Fruit Cornucopias

Ingredients:

8 Waffle cones

1 Apple, sliced

4 Mandarin Oranges, peeled and segmented

1 cup green seedless Grapes

1 cup Blueberries

Directions:

  1. Let the kids fill the cones with their favorite fruits while you prep Thanksgiving dinner! Place on platter to serve.

No-Bake Pumpkin Spice Lush

Ingredients:

2 (11.3 oz.) packages Pecan Sandies Cookies

2 sticks Butter, melted

2 (3.4 oz.) boxes Pumpkin Spice Instant Pudding Mix

2 cups 2% Milk

4 tsp. Pumpkin Pie Spice

2 (16 oz.) containers Whipped Topping, thawed

1 cup Pecans, chopped

Directions:

1. Grease a 9 x13” glass baking dish with cooking spray or butter, and set aside.

  1. In a large zippered sandwich bag, let the kids crush the pecan sandies with their hands or a small soup can. Add the melted butter to the bag of cookie crumbs and massage through until blended. Evenly press buttered cookie crumb mixture into the bottom of the baking dish.
  2. In a large bowl, whisk together the pudding mixture, milk and pumpkin pie spice until thick, about 1 minute. Fold in one container of whipped topping and fold gently until combined. Spread evenly over the crust.
  3. Smooth the remaining whipped topping evenly over the pumpkin pudding layer. Top with crushed pecans. Refrigerate until set.

Optional: For more authentic pumpkin flavor, substitute 2 boxes of vanilla instant pudding mix for the pumpkin spice pudding mix, and whisk in one-and-one-third cups pumpkin purée.

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