Pumpkin Wreaths

What You'll Need: 16" Styrofoam wreath form, cardboard, scissors, hot-glue gun, cotton batting, orange burlap, black adhesive-backed craft foam, green ribbon, fishing line Make It: Cut a cardboard circle to cover the back of wreath form; attach with hot glue. Place on flat surface, cardboard side down, and fill center with cotton batting until top of mound sits about 2" higher than the wreath form. Cut 15 to 20 3"x20" strips of orange burlap for wreath covering. Glue on end of each strip to center of cardboard back, then stretch all the way around the wreath and secure other end with glue. Repeat for each strip, working in a circular motion until form is completely covered with burlap. Cut out facial features from craft foam and adhere to rounded side of wreath with hot glue. Loop a 20" piece of green ribbon through the top strip of the wreath and know consecutively to create the pumpkin's stem. Hang with fishing line. Pumpkin Wreaths

parents.com

Squash Softies

 

Total Time Needed:

1-2 Hours

These warm and fuzzy fabric pumpkins will keep year after year. Try mixing textures and colors to create a mismatched patch of them.

Materials

• Fake fur, fleece, or other fabric (maybe some old fall sweaters??..!)
• Scissors
• Needle

• Dental floss
• Plastic shopping bag
• Short stick

 

Instructions

1. For each pumpkin, cut a circle from a piece of fake fur, fleece, or other fabric (ours were roughly 8 inches in diameter).
2. Thread a needle with dental floss and make a knot several inches from the end (you'll use this tail to tie the floss together). Make wide stitches around the circle as shown, about a half-inch from the outer edge. Pull the floss to gather the edges, and stuff the resulting pouch with a plastic shopping bag.
3. Place a short stick into the hole for a stem, then pull and knot the floss so that the fabric is cinched around the stick.

Disney Family Fun

Holiday Tutus

Now taking orders for  fall, Halloween, and Christmas!   


Sizes infant -adult...  Call or e-mail me to get yours first!!

Get ready for pictures..

shannaihrig@yahoo.com


214-455-6658

Michaels personalized pumpkins...

Think I will go!

LOVE

 ⁴ Love is patient, love is kind. It does not envy, it does not boast, it is not proud. ⁵ It does not dishonor others, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. ⁶ Love does not delight in evil but rejoices with the truth. ⁷ It always protects, always trusts, always hopes, always perseveres.

1 Corinthians 13:4-7

Don't throw away your pumpkin seeds!!

When you carve a pumpkin, save the seeds!!

 

Roasted Pumpkin Seeds

Ingredients

• 1 1/2 cups raw whole pumpkin seeds
• 2 teaspoons butter, melted
• 1 pinch salt

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. Toss seeds in a bowl with the melted butter and salt (or anything else you like). Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

* This is what i do...  I take the seeds out into a colander, and put the guts elsewhere...  Rinse the seeds and some of the guts will be stuck on there.. If you let them dry on a cookie over night, it will be much easier to remove the extra stuff from the seeds..  and you can season with your favorite flavors. (garlic salt, cinnamon, chili powder, ect...   Enjoy!!

Autumn Planters

• 

---

Martha Stewart Living, October 1997

When cold weather arrives, gourds, winter squash, Indian corn, and small pumpkins can fill the planters that once overflowed with flowering annuals; tuck some colorful leaves into any gaps. There's no better way to capture the spirit of the fall harvest season.


    Or decorate for Halloween too!

LIBBY'S® Pumpkin Roll

LIBBY'S® Pumpkin Roll

By:

LIBBY'S PUMPKIN

214 ratings

Prep:

45 mins

Cooking:

13 mins

Level:

Intermediate

Cooling:

60 mins

Yields:

10

Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation.

• Ingredients

• CAKE
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

 

Thanks Lisa!!