Need a snack to tide the kids over until the big Thanksgiving feast? Here's a healthy option they can have fun making themselves.
Bosc pear (head)
Cheese (beak and tail feathers)
Red pepper (snood, feet and side feathers)
Grapes (tail feathers)
1. Stabilize the melon body by cutting a shallow slice off the rind to form a flat base. Using a section of bamboo skewer, attach a Bosc pear head to the melon, as shown.
2. Cut a cheese triangle beak and red pepper snood. Attach both, along with raisin eyes, to the head with sections of toothpick.
3. Cut red pepper feet and set them in place. For tail feathers, skewer cheese cubes and red grapes, then insert the skewers as shown. Pin pepper side feathers in place with toothpicks.
Marshmallow Pilgrim Hats
Here's a treat that looks old-fashioned, but is made with two favorite modern-day sweets: marshmallows and chocolate
24 chocolate-striped shortbread cookies
12-ounce package of chocolate chips
tube of yellow decorators' frosting
1. Set the chocolate-striped cookies stripes down on a wax-paper-covered tray, spacing them well apart.
2. Melt the chocolate chips in a microwave or double boiler.
3. One at a time, stick a wooden toothpick into a marshmallow, dip the marshmallow into the melted chocolate, and promptly center it atop a cookie.
4. Using a second toothpick to lightly hold down the marshmallow, carefully pull out the first toothpick.
5. Chill the hats until the chocolate sets, then pipe a yellow decorators' frosting buckle on the front of each hat.
Susan Caldwell is the mom of two and owner of Lil' Chef, a cooking studio for kids and teens in North Hills. She offers recipes on Go Ask Mom a couple of times a month. Find recipes here every Friday.