Pumpkins

Halloween Service Project

10/31/2013

Supplies:

baggies
various treats
a giving heart
family in need

The children filled bags full of candy, cereal bars, applesauce, hot cocoa, and other yummy treats to give to a family with 7 children that are unable to go out trick-or-treating.

Pumpkin Seed Graph

10/26/2013

Read the book: “Seed, Sprout, Pumpkin, Pie” Jill Esbaum

Materials needed: 3 pumpkins of different sizes, pumpkin knife, large spoons, 3 trays, poster board.

Directions: Purchase 3 pumpkins of three different sizes. Let the children help you open the top of each pumpkin. Set each pumpkin on its own tray. Let the children clean out all the seeds from each pumpkin. Have the children (with help) count out the seeds from each pumpkin and make a graph with the poster board. Take pictures for the graph poster board.

Fun: Clean the seeds and bake them for a treat!

Edible Haunted House

10/25/2013

Supplies:

Graham crackers
Frosting
Food coloring
Assorted selection of candies,
pretzels, crackers, etc
Paper plate
Plastic knife

Instructions: Use food coloring to tint frosting to desired colors. Apply frosting to the edges of the graham crackers and create a house structure. There is no right or wrong way to do this! Use the frosting to stick the candies or other edible objects to the house to create a one-of-a-kind haunted house.

Warning: Children will want to sample the supplies often, have plenty of supplies on hand!! Don't be alarmed if younger children have houses that look flat.. all their building supplies must have disappeared before the house had a chance to get built!

Older children in 2nd grade or above, (as this book may scare younger children), may enjoy having the story Five Haunted Houses by Judith Bauer Stamper and Illustrated by Tim Raglin read to them as they build their haunted houses.

Five Haunted Houses is a book with five different spooky stories about haunted houses.

Fruit Loop Pumpkin

10/24/2013

Pumpkin Spice Rice Krispies

10/23/2013

Supplies:

13 x 9 pan; well-greased with butter or cooking spray
3 Tablespoons unsalted butter
1/4 cup of canned pumpkin puree
4 cups mini marshmallows
1/4 teaspoon vanilla extract
½ teaspoon pumpkin pie spice or ¼ teaspoon ground nutmeg and 1/8 teaspoon ground cloves
½ teaspoon ground cinnamon
6 cups crispy rice cereal

Instructions:
With adult supervision- In a large pot, melt butter over medium heat. Stir in the pumpkin puree and heat for 2-3 minutes. Fold in marshmallows, stirring constantly until all marshmallows are melted.

Remove from heat, stir in vanilla, pumpkin pie spice, and cinnamon. Cool the pumpkin marshmallow mixture at room temperature for 15-20 minutes (the cooling helps avoid soggy treats).

Once cooled, add the crispy rice cereal and stir until cereal is well-coated. Pour mixture into prepared baking pan, spread out evenly and gently press down with a rubber spatula or butter hands. Refrigerate to set for at least 1 hour. Cut into squares and enjoy!

Store in an airtight container up to one week.

Healthy Pumpkin Snack

10/23/2013

Toasted Pumpkin and Squash Seeds

10/21/2013

Toasted Pumpkin and Squash Seeds:

Supplies:

Pumpkins and squash
Baking sheet
medium size bowl
1 Tablespoon Olive oil
Salt (any flavor that is desired)

Preheat the oven to 275 degrees F. Lightly grease pan with olive oil or cooking spray.
After removing the seeds from the squash and pumpkin, rinse with water, and remove any strings and bits of flesh. Pat dry, and place in bowl. Mix the seeds with the olive oil and salt until evenly coated. Spread out in an even layer on the prepared baking sheet.
Bake for 15-25 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.

Pumpkin and Squash Taste Testing

10/20/2013

Cut a pumpkin, acorn squash, butternut squash, and hubbard squash (or any other squash) and remove the guts and seeds.

Place the squash/pumpkin insides a deep pan and in the center of each add a pat or two of butter, a few drizzles of honey or maple syrup, 1-2 tablespoons of brown sugar and a few sprinkles of cinnamon and nutmeg.

For a spaghetti squash remove the seeds and guts and add butter to the center and add savory seasonings such as pepper, garlic, paprika, etc.

Add ¼ inch of water to the bottom of the pan and bake on 400 for 1 to 1.5 hours. It is done when the pumpkin/squash is tender and tops are brown.