Indian Corn

If I Only Had a Brain

Bourbon Pecan Pie

Ingredients

1 cup sugar
3 tablespoons butter, melted
1/2 cup dark corn syrup
3 large eggs, beaten
1 1/2 to 2 cups pecan halves
2 tablespoons good-quality bourbon
1 (9-inch) deep-dish pie shell, unbaked

Directions

Preheat the oven to 375 degrees F.

In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and bourbon, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.

Source

Shoot a Wild Turkey

Ingredients

2 ounces Wild Turkey
1 ounce butterscotch schnapps
1/2 cup canned sweet potatoes
1 teaspoon nutmeg

Garnish/tools:
Mini marshmallows
Creme brule torch

Directions

Add whiskey, butterscotch schnapps, canned sweet potatoes and nutmeg to a blender and whir until smooth. Pour into two shooter glasses and top with mini marshmallows. Brown the marshmallows to your liking, from a golden brown to a charred, blackened patina. Let cool for a moment and then swallow drink in one gluttonous mouthful. Give thanks to the fact that your favorite Turkey Day side dish now comes in convenient shot glass form.

Source

Celery and Olive Salad

Source: Family Recipe

Jungle Fever

Hippos
Reeds
Flamingos
Crocodiles

Crocodiles

Ingredients

4 vanilla cupcakes baked in blue liners
1 cup canned vanilla frosting
Black and neon blue food coloring
1/3 cup each blue and green decorating sugar
4 peanut butter sandwich cookies
8 pieces green cereal O's

Directions

1. Tint 2 tablespoons of the vanilla frosting black with the food coloring. Spoon the black frosting into a ziplock bag, press out the excess air, seal, and set aside. Spoon 1/4 cup of the vanilla frosting into a ziplock bag, press out the excess air, seal, and set aside. Tint the remaining vanilla frosting blue with the food coloring.

2. Place the blue sugar in a small shallow bowl. Spread the blue frosting on top of the cupcakes. Roll the edge of the cupcakes in the sugar.

3. For the croc heads, trim the edges of the cookies with a serrated knife to from a long V-shape. Place the green sugar in a shallow bowl. Snip a small (1/8-inch) corner from the bag with the vanilla frosting and pipe on top of the trimmed cookies to cover; spread smooth. Press the frosted side of the cookies into the green sugar and cover completely. Attach the sugared cookies to the frosted cupcakes, sugar side up, allowing one third of the cookie to hang over the edge.

4. For the eyes, trim the bottom edge of the green cereal pieces. Pipe 2 dots of vanilla frosting at the back of the head and attach the trimmed pieces of cereal, cut side down. Pipe teeth on the outer edges of the heads with the remaining vanilla frosting in the bag, starting at the top edge of the cookie and using the squeeze-release-pull technique. to make sharp teeth. Snip a small (1/8 inch) corner from the bag with the black frosting and pipe dots to make the nostrils and eyes.

Source: What's New Cupcake?

Hippos

Ingredients

4 vanilla cupcakes in blue liners
1/3 cup blue decorating sugar
1 cup canned vanilla frosting
Neon blue food coloring
4 peanut butter sandwich cookies
8 mini chocolate chips
16 pieces orange cereal O's

Directions

1. Place the blue sugar in a small shallow bowl.

2. Spoon the 2 tablespoons of the vanilla frosting into a small ziplock bag, press out the excess air, seal, and set aside. Tint the remaining vanilla frosting blue with the food coloring. Spread the blue frosting on top of the cupcakes and smooth. Roll the edge of the cupcakes in the sugar.

3. For the hippo heads, press a cookie into the frosting of each cupcake, allowing one third of the cookie to hang over the edge. Snip a small (1/8 inch) corner from the bag with the vanilla frosting. Pipe dots of the frosting onto the peanut butter cookie for the eyes, nostrils and ears. Attach the chocolate chips, flat side up, to the frosting to make the eyes and attach the cereal pieces to make the ears and nose.

Source: What's New Cupcake?

Weenies with the Works

Ingredients

15 oz can low-fat turkey chili with beans
7 oz can low-sodium whole-kernel corn, drained
6 reduced-fat beef hot dogs
7 oz can sauerkraut, drained

Directions

In a small saucepan, heat the chili and corn for 5 to 8 minutes. Slap the dogs into buns. Slop an equal amount of the chili mix and sauerkraut onto each dog.

Source: A Man, A Can, A Plan, 2002.