Thanksgiving recipes: 3 easy kid table treats
There are a lot of reasons why kids love Thanksgiving: the hand-print turkeys, the construction paper pilgrim hats, the lists of things they’re thankful for, the pumpkin pie. Definitely the pie.
Engage them even more in the holiday spirit, and help foster a love for cooking, by whipping up some fun Thanksgiving-themed treats courtesy of Pillsbury (find printable grocery coupons here), from turkey-shaped veggies and to easy-to-decorate cookies. And we’re pretty sure that even if this food is reserved for the kiddie table, the grown-ups will be sneaking bites, too.
20 minutes; total time 60 minutes; serves 16
- 1 roll (16.5 oz) Pillsbury refrigerated sugar cookies or 1 package (16 oz) Pillsbury Ready To Bake! refrigerated sugar cookies (24 cookies)
- 1 container (16 oz) chocolate creamy frosting
- Candy corn
- Orange decorating icing
- Miniature candy-coated chocolate baking bits
- Bake cookies as directed on roll or package. Cool completely, about 10 minutes.
- Spoon chocolate frosting into 1-quart Ziploc storage bag; seal bag. Cut off tiny bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
- Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.
30 minutes; total time 45 minutes; serves 16
- 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
- 1 container (8 oz) chives-and-onion cream cheese spread
- 1 cucumber slice
- 3/4 cup small cauliflower florets
- 1/2 cup spring mix salad greens
- 1/2 cup thinly sliced red and yellow bell peppers (1 1/2 inches long)
- 1 ripe olive, sliced
- Heat oven to 375°F. Remove dough from can; do not unroll. Using a serrated knife, cut roll into 20 slices.
- Place slices, cut side down, on ungreased cookie sheet to form turkey as follows: Place 9 slices in half-circle shape. Place 5 slices below that, then another 3, then 1 in center for head of turkey. Place 2 slices to form feet of turkey, about 1 inch from head; squeeze dough to elongate.
- Bake 10 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen with pancake turner, and slide onto cooling rack to cool. Place on serving platter. Spread cream cheese spread over turkey.
- Top with cucumber slice for head, cauliflower florets, salad greens and sliced bell peppers. Add olive slices for eyes, cut yellow pepper beak and red pepper wattle for turkey. Cover and refrigerate until serving time. To serve, pull apart or cut into pieces.
- Try using hummus as an alternative to cream cheese.
- You can bake the crescent rolls up to 4 hours ahead. Top the turkey with toppings up to 2 hours ahead; cover and refrigerate until serving.
5 minutes; 30 minutes; serves 6
- 1 can (17.5 oz) Pillsbury Grands! refrigerated cinnamon rolls with icing
- 10 slices bacon
- 5 candy corns
- 5 red mini candy-coated chocolate candies
- 10 candy eyeballs
- 15 mini pretzel sticks, cut in half
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
- Set icing aside. Separate dough into 5 rolls; place about 3 inches apart on cookie sheet. Unroll each roll about 1 inch; tuck dough into roll to create neck of turkey.
- Bake 20 minutes or until light golden brown. Remove from cookie sheet to cooling rack; cool 5 minutes.
- Meanwhile, cook bacon until crisp; drain on paper towel-lined plate. Cut bacon slices in half. Tuck 4 halves of bacon into back of each cinnamon roll so they stick up and look like tail feathers.
- Drizzle tops of rolls with icing. Decorate turkeys with candy eyeballs, candy corn and candy-coated chocolate candies. Before serving, place halved pretzel sticks underneath each turkey to resemble turkey’s feet.