Turkey Cookies

Ew. That title doesn’t sound too tasty, does it? Well, apparently the kids didn’t think so, either, because when I asked them yesterday if they wanted to make turkey cookies with me, there were no takers.

Okay, so we weren’t making cookies from turkey, rather, we were assembling cookie and candy “parts” to resemble a turkey. I went ahead and whipped one up, and when Wyatt saw it he got very excited, which excited the other two, and we were off and running.

This is a really simple version of the cookie turkey (hey! that sounds better, doesn’t it?). The most difficult part was being able to squeeze the tube of frosting hard enough to get it to come out.

Grace took photos as Wyatt and I worked on a couple of them, but we didn’t get step-by-step, so I’ll just tell you what we did and the photo of the finished products will probably answer any questions you may have.

The components we used were frosting, Oreo cookies, candy corn, and Whoppers. (The frosting we used was black Wilton decorator frosting in a tube that I got for 75 cents on clearance last summer. The Whoppers were leftovers from Halloween.)

First put a line of frosting down the middle of each candy corn. These are your feathers. Place the corns frosting side down onto one of the Oreo cookies. We were able to get four or five corns on the cookie, depending on placement.

On the second cookie, squeeze a thick, heavy blob of frosting toward one edge. Set the feathered cookie onto the frosting, and hold onto it until you get the head on. In front of the feathers, squeeze another blob of frosting and put the Whopper malted milk ball into that, right up next to the feathered cookie. It all should stick together now.

To finish it off, we bit off the end of the candy corn and used the small part as a beak, attaching it with a dot of frosting.

We left them to “dry” so they’d stick together well enough to survive the drive to their house. That might have been the hardest part, now that I think of it, because Wyatt sure did want to eat his. He asked me every five minutes or so if they were dry yet. 

These would be fun table favors for Thanksgiving, and an easy way for the kids to have a part of preparing for the feast. You can Google for different instructions – there are dozens of ways to put these together.

The best part was working with the kids one on one and having them be so excited about what they made. They didn’t care about the corn feathers being crooked or when we got frosting on the wrong side. We all just enjoyed the process and that’s what they’ll remember. :o)

Final temptation

All of the Christmas goodies (what few there were) are gone from the house now. Except the ingredients for one of my favorite things, Rice Krispie bars. We didn't get them made last weekend with everyone here. They've called to me all week, but I knew if I made them, I'd consume them. So, since I was scheduled to work at the theater last night, and there were teenagers and men also working, I went ahead and whipped them up yesterday afternoon to take to work with me.

However, there was still half a package of chocolate almond bark leftover and I didn't want that in the cupboard, calling to me every month. :o) So I melted that bad boy down and dipped the RK bars into it. I've done this in years past for Christmas treats and they are SO good! Makes them taste like a candy bar. Those boys WOLFED them down and I forgot to take a photo before I offered them to the masses.

The recipe for the RK bars is on the marshmallow bag: 1/4 C butter, 1 package mini-mallows, 8-ish cups RK's. (I like to use just a tad less RK's than the recipe calls for so they're nice and chewy.) I microwaved the butter to melt, tossed the mallows in the butter and microwaved those just until soft, then mixed with the cereal.

Let them cool and set up before cutting and dipping into the warm, gooey, melted chocolate. Mmmm...

TIP: You don't have to get your hands all greasy to pat these out into a pan. Just dip a fork in cold water and use it to pack the mixture down in the pan. I learned this many years ago from a Head Start parent when we made RK bars on a home visit.

Dangerous Cookies!

These are dangerous because they're so darn good!
(The recipe comes from Tanya, posted to a Yahoo holiday group. )


Blueberry White Chocolate Chip Oatmeal Cookies


1 Cup Crisco


1/2 Cup sugar


1 1/4 Cups brown sugar


2 eggs


2 T milk


2 t vanilla


2 Cups flour


1 package instant vanilla pudding


1 t baking soda


2 1/2 Cups oats


1 Cup white chocolate chips


1 Cup dried blueberries


Pre-heat oven to 375 degrees. Beat Crisco and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, instant pudding and baking soda; mixwell. Stir in oats, chips and blueberries; mix well. Drop by rounded tablespoonful onto ungreased cookie sheet.


Bake 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crisp cookies. Cool one minute on cookie sheet; remove to wirerack and cool completely.

Good Day for Baking

It is a grey, rainy day (again), and I'm determined I will not turn the heat on yet. It's warmed up quite a bit outside, but has stayed cool enough inside that I'm wearing a sweatshirt over my T. To help warm up the house, I thought I'd bake some cookies. I got the recipe here, and whipped up a couple dozen.

The remainder of the dough was rolled into a log shape, wrapped, and frozen for future use.

Me alone in the house with several dozen fresh-baked cookies is never pretty. :)

This plate is going to the theater this evening (for you, Heather, dear!).