Edible Cornucopia ideas

Check out this sweet roll cornucopia from

Makes and Takes. Yum!

A tortilla cornucopia from Family fun:

"Bananas about Pumpkin" Pudding

Picture and recipe from Very Best Baking

1 (8 oz.) container frozen whipped topping, thawed, divided
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
2/3 cup (5 fl.-oz. can) Nestle Carnation Evaporated Fat Free Milk
1 box (.9 oz.) banana cream sugar-free, fat-free instant pudding

and pie filling mix
2 medium bananas
12 reduced-fat vanilla wafers

Reserve 1 1/2 cups whipped topping in small bowl.
Beat pumpkin, evaporated milk and pudding mix in medium
bowl until well blended. Immediately fold in remaining 1 1/2 cups
whipped topping into pumpkin mixture. Crumble 1 wafer into each
of six glass serving dishes. Divide half of pudding mixture evenly
over crumbled wafers in dishes. Slice one banana into 18 slices.
Top each pudding with three slices of banana. Divide half of
reserved whipped topping over banana slices. Repeat with
remaining pudding mixture, banana and whipped topping.
Top each pudding with 1 of remaining whole wafers.

Pecan Bars

Recipe and picture from My Recipes

2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, softened
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream
3 1/2 cups coarsely chopped pecans

Sift together 2 cups flour and 2/3 cup powdered sugar.
Cut in 3/4 cup softened butter using a pastry blender or
fork just until mixture resembles coarse meal. Pat mixture
on bottom and 1 1/2 inches up sides of a lightly greased
13- x 9-inch baking dish. Bake at 350° for 20 minutes or
until edges are lightly browned. Cool.
Bring brown sugar, honey, 2/3 cup butter, and whipping
cream to a boil in a saucepan over medium-high heat. Stir
in pecans, and pour hot filling into prepared crust.
Bake at 350° for 25 to 30 minutes or until golden and
bubbly. Cool completely before cutting into 2-inch squares.

Harvest Table Decorations

Check out these beautiful Harvest Table Decorations

from Better Homes and Gardens.

Click here to see more.

Leftover Turkey or Chicken Enchiladas

3 cups shredded chicken or turkey (no skin)
2 cups sour cream
8 ounces sharp cheddar cheese, shredded (2 cups)
1 teaspoon salt
1/3 cup canola oil
12 corn tortillas
1 (16 ounce) jar medium hot salsa

In a bowl, mix chicken or turkey, sour cream, 2 cups shredded
cheese, and salt. Heat oil in an 8-to 10inch frying pan over low
heat. Dip the tortillas, one at a time, in the hot oil just until
limp, about 5 seconds. Fill tortillas equally with chicken mixture,
roll up, and arrange side by side, slit side down, in a 9-x13 inch
baking dish. Pour salsa evenly over top. Bake in a 350 degree
oven until heated through, about 20 minutes. If desired sprinkle
with more shredded cheese over hot enchiladas before serving.

Southwestern Turkey Soup

1/2 cups shredded, cooked turkey
4 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes
1 (4 ounce) can chopped green chili peppers
2 Roma tomatoes, chopped
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
salt and pepper
1 avocado, peeled, pitted and diced
1/2 teaspoon dried cilantro

In a large pot over medium heat, combine turkey, broth,
canned tomatoes, green chiles, fresh tomatoes, onion,
garlic, lime juice, cayenne, cumin, salt and pepper.
Bring to a boil, then reduce heat and simmer 15 to 20
minutes. Stir in avocado and cilantro and simmer
15 to 20 minutes more, until slightly thickened.

Turkey pancakes

My boys would love this. I'm going make

these turkey pancakes for them next week.

Picture and idea from Little Nummies