My picky daughter ate THREE of these tonight. It's funny what kids do & don't like. She LOVED these!
PUMPKIN HOT POCKETS & CANDY CORN SALAD:
2 refrigerated pie crusts
green onions, chopped
2 eggs (divided into 2 bowls. . . one with the yolks, & the other with egg whites)
Unroll your pie crusts & cut various sizes of pumpkins with a cookie cutter. I made large ones for the adults, medium ones for the older kids, & small guys for the little kiddos. Make sure you have 2 pumpkins for each hot pocket.
Spread honey mustard on the top of every pumpkin. On ONE pumpkin for each pair add green onions, ham, & cheese. Place the top pumpkin piece over the filled piece & seal shut around the edges with a fork.
Add 2 drops of red food coloring to your 2 egg yolks & mix well. It should turn a bright orange color. Then add some green drops to the egg whites & mix well.
With a basting brush paint the orange colored eggs on the round part of your pumpkins & the green onto the stems.
Bake at 350 degrees for about 15 minutes. Voila! Homemade hot pockets!
For the Candy Corn Salad, get a triangle shaped cookie cutter as your guide & fill the bottom with crushed pineapple. Next add some mandarin orange slices to the middle. And finally add a squirt of whipped cream at the top. Lift up your cookie cutter gently & the salad should hold it's shape.
And I have to give a special SHOUT OUT to my
AWESOME VISITING TEACHERS!