Easy thanksgiving dessert recipes that kids can make?

im looking for like cookies, or candy.


please no pie!


=]Easy thanksgiving dessert recipes that kids can make?
PUMPKIN CANDY





1 c. canned pumpkin


1 c. sugar


1 (7 oz.) pkg. grated coconut


1/2 tsp. cinnamon


1/4 tsp. ground cloves





In 2 quart saucepan, combine pumpkin, sugar, 1 1/4 cup of coconut, add spices and cook stirring over medium heat. Heat until mixture pulls away from sides of pan - about 18 to 20 minutes. Turn mixture out on buttered platter. Cool; shape mixture into balls. Roll in remaining 1/2 cup coconut.Easy thanksgiving dessert recipes that kids can make?
You can get the sugar cookie dough at the store then you cut a hole in the middle then you add a hard sugar candy (pop rocks maybe) in the middle then you bake them.When the cookies bake the candy becomes colorful and shinny.Then the kids can frost them and decorate them with sprinkles. Or you can try making Carmel apples.You dip the apples in the Carmel them they can roll the apple in there favorite candy or nuts.But the Carmel may be hot so this would only be good for the older kids.
Buy the ready made cookie dough. The kids can just plop it on the cookie sheet and bake. If you are looking to ';make'; something, try a no bake cookie/bar, or chocolate dipped pretzels. Coolwhip, pudding and jello recipes are fairly easy and yummy too.





Check out http://www.kraftfoods.com/kf/ff/HolidayF鈥?/a>
ahhh i was bout to say apple pie, well there is always chocolate chip cookies, peanut butter cookies, oatmeal cookies
This is the site I used last year, my kids and I made the Turkey Cake and the TOM cupcakes, my kids loved it. Check out this site, it has great ideas





http://www.onmylist.com/category/food_dr鈥?/a>





Happy Holidays!
Iced Pumpkin Cookies





Ingredients


2 1/2 cups all-purpose flour


1 teaspoon baking powder


1 teaspoon baking soda


2 teaspoons ground cinnamon


1/2 teaspoon ground nutmeg


1/2 teaspoon ground cloves


1/2 teaspoon salt


1/2 cup butter, softened


1 1/2 cups white sugar


1 cup canned pumpkin puree


1 egg


1 teaspoon vanilla extract





2 cups confectioners' sugar


3 tablespoons milk


1 tablespoon melted butter


1 teaspoon vanilla extract


Directions





1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.


2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.


3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.


4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.





Nutrition Information


Servings Per Recipe: 36


Directions





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Moonbeams





Ingredients


2 cups peanut butter


1 cup wheat germ


1 cup dry milk powder


1 cup honey


1/2 cup flaked coconut


Directions





1. In a medium bowl, stir together the peanut butter, wheat germ, dry milk, and honey, until smooth. Roll into walnut sized balls and roll the balls in the coconut. They're ready!





Nutrition Information


Servings Per Recipe: 48


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Divinity





Ingredients


2 cups white sugar


1/2 cup light corn syrup


1/2 cup hot water


1/4 teaspoon salt


2 egg whites


1 teaspoon vanilla extract


Directions





1. In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.


2. Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water.


3. Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.





Nutrition Information


Servings Per Recipe: 18


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Caramel Popcorn Balls





Ingredients


5 tablespoons vegetable oil


2 1/2 cups unpopped popcorn


1/4 cup butter


1 cup packed light brown sugar


1/2 cup light corn syrup


2/3 cup sweetened condensed milk


1/2 teaspoon vanilla extract


Directions





1. Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.


2. In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C). Stir in vanilla.


3. Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.


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Raspberry and Almond Shortbread Thumbprints





Ingredients


1 cup butter, softened


2/3 cup white sugar


1/2 teaspoon almond extract


2 cups all-purpose flour


1/2 cup seedless raspberry jam





1/2 cup confectioners' sugar


3/4 teaspoon almond extract


1 teaspoon milk


Directions





1. Preheat oven to 350 degrees F (175 degrees C).


2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.


3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.


4. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
My kids love making sugar cookies and frosting them. You can get a recipe online. Just type in sugar cookie recipes and hundreds will come up.