Thanksgiving Turkeys

These turkeys come from this website.

What you need (for each turkey):

7 Candy Corn
2 Double Stuffed Oreo Cookies
1 Whopper
1 Reese's Peanut Butter Cup
1 Tube of black piping gel
1 tube of white icing
1 Yellow and red food coloring
1 Yellow and red food coloring
1 plastic Ziplock bag
1 sharp knife
1 pair of scissors
1 bowl

Prep:
Put your Peanut Butter Cups in the fridge to cool. If you have cold hard chocolate to work with it makes it a lot easier.

Squeeze some of the white icing into a bowl. This will be your orange. Mix red and yellow food coloring with the icing to create your desired orange. Then put that into a plastic bag and set it aside for later.

Creating:
First you will be creating the tail using 1 Oreo cookie and 6 Candy Corns. Gently, with one candy corn pull apart just one side of the Oreo. Don't don't break about the entire thing. Put a good amount of icing in between the two sides. This will help the Candy Corn stay. Place 6 Candy Corn (white side down) in between the cookie. See picture.

Take your white icing and squeeze a generous amount onto the top back of an Oreo cookie. Take the other Oreo and put the bottom into the icing to have it stand up. If it doesn't stand, add more icing! Once you have it stand put it up against something so it doesn't fall until the icing is dry. I use a thick book.


Remove your Peanut Butter Cup from the fridge. Take your knife and cut off the very bottem so you have a flat surface. Put icing on the bottom of it the bigger flat. Bump it up against the bottom and back of your Oreo cookies. See picture.

Next take your Whopper and squeeze more icing on it on one side. Place the whopper on top of the Peanut Butter Cup to make your head.

Find a piece of Candy Corn that has a nice big white end. Using your sharp knife cut the color off leaving you with the white end. Place some icing on it and stick it on your whopper as the beak to your Oreo Turkey. Hold for a moment.

Take your icing and place two white dots as eyes. Get your tube of black piping gel and place a black dot on each eye to make them come alive.

Grab your bag of already created orange. Cut a very small hold in the corner of the bag. Now, pipe feet.

Now you are done! It is that simple!!

Mixed Roasted Vegetables and Pasta

*This is one of our favorite recipes ever--we found it when we were first married and made it almost every week!

1 medium green, red, or yellow bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium onion, cut into 8 wedges and separated
2 medium zucchini, cut into 1-inch pieces
1/2 pound whole mushrooms
1/3 cup chopped fresh or 2 TBSP dried basil leaves
3 TBSP olive or vegetable oil
2 TBSP red wine vinegar
2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
2 Cups uncooked cavatappi or gemelli pasta
2 medium tomatoes, cut into 2-inch pieces
1 package (8oz) shredded Italian-style four-cheese blend (2 cups)

Heat oven to 350. Place bell peppers, onion, zucchini and mushrooms in rectangular pan, 13x9, or shallow 3 quart casserole dish. Sprinkle evenly with basil.

Mix oil, vinegar, Italian seasoning, salt, and pepper; drizzle evenly over vegetables. Bake uncovered 30 minutes.

Meanwhile, cook and drain pasta as directed on package. Add tomatoes and pasta to vegetable mixture; toss to coat. Sprinkle with cheese.

Bake uncovered about 15 minutes or until vegetables are tender and cheese is melted.