Every year we go to our local grocery store or jaunt our kids to the pumpkin patch to choose the perfect pumpkin to carve with the kiddies. I will not use anything else but my Carlson Knives set, just to be striaght from the start. This time were coming up with some virtually untouched pumpkins and their gourd cousins for some no-carve decorations!  It’s easy, simple, and so much fun to do!  So get in tune with your creative side, have your kids handy, and get ready to create a masterpiece!  No fuss, no mess!

Veggie Head Pumpkins:

Use veggies already stocked in your fridge to create this fun work of art!

Materials

• Pumpkin
• Assortment of produce

• Toothpicks
• Small hammer

Instructions

1. Let kids plan out funny or creepy faces while parents take care of any necessary cutting.
2. Attach the facial features like radish eyes, apple ears, and green onion hair with toothpicks. Use a small hammer to tap the picks through larger, thicker pieces too difficult to push through by hand.

Cut out facial parts and color to create a Mr. Pumpkin design!

 

Materials

• Permanent marker
• Adhesive-backed felt
• Scissors

• Cereal-box cardboard
• Flat thumbtacks
• Toothpick

Instructions

1. To make the mix-and-match parts, use a permanent marker to draw eyes, noses, mouths, and other facial features onto adhesive-backed felt. Cut out the shapes, then use them as templates to cut matching shapes from cereal-box cardboard.
2. Press flat thumbtacks through the cardboard pieces, then stick on the matching pieces of adhesive felt.
3. For ears that stick out, omit the tack and sandwich half a toothpick between the felt and cardboard.

Ghost Disguised as a Pumpkin:

"2 in 1 Ghost Pumpkin Disguise using silly paints!"

Materials

• White pumpkin
• Orange, black and yellow acrylic paints

• Paintbrushes

Instructions

1. Paint an orange “face” on the front of the pumpkin. If white pumpkins aren’t available, fake it by painting a regular pumpkin white first, leaving only the face area orange.
2. Paint black and yellow features.
3. Finish off by adding a big toothy grin. Boo!

Painted Pumpkins:

Let your kids become the next Picasso with this fun, no boundaries pumpkin painting project!

 

Materials

• Pumpkins
• Tempera paint and brushes
• Yogurt containers

• Newspaper
• Masking tape

Instructions

1. Cover a table with newspaper (tape it down with masking tape so it stays covered).
2. Set out liquid tempera paints, paintbrushes and plastic yogurt containers filled with water for rinsing the brushes.
3. Let the kids paint goofy or creepy faces on the pumpkins.

Wicked Witchy Pumpkin:

Paint your pumpkin green and cast an artsy spell on it for a spooky surprise!

 

Materials

• Pumpkin
• Green spray paint
• Tempera paint and brushes
• Carving knife
• Marbles

• Glue
• Small nails
• Black wig
• Cape
• Witch hat

Instructions

1. Begin by coating the pumpkin with green spray paint.
2. Add facial features with tempera paint.
3. Next, carve out eye sockets and lodge the marbles inside to form her beady eyes. Break off the top stem and reattach it to the pumpkin with glue for the witch’s nose.
4. To finish, fix the black wig in place with small nails and add the cape and hat. My…pretty!

Stay tuned for next week’s post on fun pumpkin carving ideas!

Check out blogger Laurali Star on The Damsel in the Attic!

Green Halloween® is a nationwide non-profit initiative started by mother-daughter team Corey Colwell-Lipson and Lynn Colwell. In 2010, Green Halloween became a program of EcoMom® Alliance and has events in cities across the U.S.

 

It doesn’t take long this time of year to get your taste buds roaring in expectancy of some of our favorite fall recipes!  Key ingredient:  Pumpkin, of course!  We did a little digging around and came up with 5 scrumptious recipes that we know both the adults and kiddies will adore.

Pumpkin, packed with antioxidant beta carotene, is good for many fun recipes!

Pumpkin Dip:

• Yield Makes about 4 cups

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Ingredients

• 3 sugar pumpkins, about 2 pounds each
• 5 tablespoons olive oil, plus more for brushing pan
• Coarse salt and freshly ground pepper
• 3 sprigs rosemary
• 3 garlic cloves, unpeeled
• 1 tablespoon grated Parmesan cheese
• Crudites, bread, and crackers, for serving

Directions

1. Preheat oven to 425 degrees. Slice the tops off of the pumpkins. Remove the seeds, and discard. Drizzle the insides of the pumpkins with 1 tablespoon olive oil each. Season with salt and pepper. Place 1 sprig each of rosemary and 1 clove of garlic into the cavity of each pumpkin.
2. Place the pumpkins in an oiled 11-by-13-inch pan, and bake in the oven until the skin is easily pierced with a knife, 30 to 40 minutes. Remove pumpkins from the oven, and allow to cool.
3. Carefully remove the flesh from the pumpkins, reserving shell from most attractive pumpkin for serving. Squeeze roasted garlic from papery skins; place in the bowl of a food processor. Add pumpkin flesh; puree until smooth. If puree is watery or thin, place it in a fine-mesh sieve lined with damp cheesecloth, and allow liquid to drain for 20 to 30 minutes.
4. Add the grated Parmesan and remaining 2 tablespoons olive oil to the pumpkin mixture. Stir to combine. Adjust seasoning with salt and pepper if necessary. Serve at room temperature in pumpkin shell with crudites, bread, and crackers.

Martha Stewart Pumkin Dip in a pretty little carved out pumpkin!

Rigatoni with Roasted Pumpkin and Goat Cheese:

• Prep Time 15 minutes
• Total Time 1 hour
• Yield Serves 4

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Ingredients

• Coarse salt and ground pepper
• 12 ounces rigatoni
• 2 tablespoons butter
• 5 ounces fresh goat cheese, crumbled
• Roasted Pumpkin with Shallots and Sage

Directions

1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add butter, cheese, and pasta water; toss until butter has melted.
2. Gently fold in roasted pumpkin; season with salt and pepper. Divide among serving bowls, and serve immediately.

Pumpkin can make for a great comfort food in a pasta dish

Roasted Pumpkin with Shallots and Sage:

• Prep Time 10 minutes
• Total Time 45 minutes
• Yield Serves 4

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Ingredients

• 1 medium sugar pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks
• 4 shallots, peeled and quartered lengthwise
• 3 tablespoons olive oil
• 1/4 cup fresh sage leaves
• Coarse salt and ground pepper

Directions

1. Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss.
2. Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.

This crunchy, tasty side dish can be prepared for the rigatoni or eaten all on its own. Yum!

Pumpkin and Pecorino Gratin:

• Prep Time 15 minutes
• Total Time 45 minutes
• Yield Serves 4

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Ingredients

• 2 slices white sandwich bread
• 1/4 cup grated Pecorino Romano cheese
• Coarse salt and ground pepper
• 3 cups Sugar-Pumpkin Puree
• 2 tablespoons butter, cut into small pieces

Directions

1. Preheat oven to 450 degrees. In a food processor, combine bread and cheese. Season with salt and pepper, and pulse until large crumbs form.
2. Season sugar-pumpkin puree with salt and pepper; spoon into a 1-quart baking dish. Sprinkle with crumb mixture, and dot with butter. Bake until crumbs are browned, 15 to 20 minutes.

Pumpkin and Pecorino Gratin makes a delicious casserole

Maple Roasted Pumpkin Salad:

• Prep Time 25 minutes
• Total Time 1 hour 15 minutes
• Yield Serves 4

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Ingredients

• 1/4 cup pepitas (hulled pumpkin seeds)
• 1 sugar pumpkin (3 1/2 to 4 pounds) peeled, seeded, and cut in 1 1/2-inch chunks
• 5 tablespoons olive oil
• 6 garlic cloves, unpeeled
• 1/4 to 1/2 teaspoon red pepper flakes
• Coarse salt and black pepper
• 2 tablespoons plus 1 teaspoon pure maple syrup
• 3 tablespoons fresh lime juice
• 1 tablespoon Dijon mustard
• 1 1/2 pounds arugula (2 to 3 bunches, thick stems removed), washed and dried
• 6 ounces feta cheese

Directions

1. Preheat oven to 450 degrees. Spread pepitas on a large rimmed baking sheet; toast in oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.
2. On a large, rimmed baking sheet, toss pumpkin with 2 tablespoons oil, garlic, red pepper, salt, and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.
3. Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 minutes more; let cool.
4. Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add lime juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; set aside.
5. Add arugula and pumpkin and toss to combine. Serve salad sprinkled with toasted pepitas and crumbled feta cheese.

Fill up on this sweet arugula salad before eating dinner to slim down!

Now get ready to hit the pumpkin patch for some great eats!

Blogger Laurali Star can also be found on The Damsel in the Attic!

Green Halloween® is a nationwide non-profit initiative started by mother-daughter team Corey Colwell-Lipson and Lynn Colwell. In 2010, Green Halloween became a program of EcoMom® Alliance and has events in cities across the U.S.

Check out these fun and quirky handmade costumes by Shawn Connally, the director of digital media for Maker Media and  Craftzine!  Kudos to her for these winning looks!

Super cute & crafty lego costume!

Quirky homemade costumes

Adorable Kids Star Wars Costume

Hand-crafted Yoda Costume...too cute!

Blogger Laurali Star can also be found on The Damsel in theAttic and be sure to check out her blog!

Green Halloween® is a nationwide non-profit initiative started by mother-daughter team Corey Colwell-Lipson and Lynn Colwell. In 2010, Green Halloween became a program of EcoMom® Alliance and has events in cities across the U.S.

Put a blindfold over guest's eyes for an ooooey, gooey Halloween surprise!

To make any kid’s Halloween party a bit more fun and interesting, spice it up with a little game.  Set out bowls and trays full of different textured items such as, peaches from a can, jello, and yogurt.  Have each kid take a turn being blind-folded as you guide them over the table to feel out each type of food and texture.  I guarantee you’ll get an “ewwwwww,” reaction when syrupy canned fruits feel like brains and other disgusting images the mind can conjure.  Meantime, the other kids will be giggling and laughing at this simple, old fashioned game.  Once the blind-fold is off, the player will giggle at how their mind played a silly Halloween prank on them.

Blogger Laurali Star owns her own little shop on The Damsel in the Attic!

Green Halloween® is a nationwide non-profit initiative started by mother-daughter team Corey Colwell-Lipson and Lynn Colwell. In 2010, Green Halloween became a program of EcoMom® Alliance and has events in cities across the U.S.

Homemade milkshakes can be both a healthy and a tasty treat!

Here are three milkshakes that you can make at home that have all the flavor of a robust treat without all the calories and fuss!  I chose three that are not as commonly heard of but still pack a healthy punch.  It will also help introduce your family to some new fruits to place high up on the try it list, giving them a more worldly view of organic foods.

California Date Shakes: I had the pleasure of growing up in the Mojave Desert in Southern California as a kid, so this one brings back memories of long drives, date palms, the Indio Date Festival, and the serenity of the desert.  So for this one, set out some cacti and place pitted dates in an individual bowl.  Your going to need about a cup per individual milk shake.  Dates are one of the sweetest fruits and are found to be in high in dietary fiber, which aids in digestion and cholesterol levels.  They also come from a group of antioxidants known as tannins.  They are anti-infective, anti-inflammatory, and anti-hemorrhagic as well as plum full of beta carotene!

How to do this?

• Take one cup of dates finely chopped and match it with one cup of frozen french vanilla yogurt and 1/2 cup of skim milk.  This helps reduce the calories.
• Place both equal parts into the blender and add a little ground nutmeg and put blender on the milkshake setting.
• You can opt to add other ingredients such as nuts but it depends on your family and their food allergy history.

Who says making milkshakes can't be fun! Use props to set the scene, such as a cactus for a date shake.

Fresh Fruit With Caramel Drizzle Shake: This one is even easier than the last!  Visit your local grocery store for a few frozen ingredients.  I like Cascadian Farm strawberries and organic bananas.  Also, pick up a tub of frozen vanilla yogurt. Buy the little cubes of caramel from the candy section. Strawberries are a great source of fiber and vitamin A and C, as well as B6!  Bananas are brimming with potassium and are key to helping with belly bloat.  Good to Know!

How to do this?

• Create a mini fondue section on the counter so kids and parents can dip fresh pieces of fruit in melted caramel.  Yum!
• Cut up the strawberries and bananas and add to the blender, along with an equal cup of frozen vanilla yogurt and a half cup of skim milk.  Push the milkshake button and blend.
• When shakes are done drizzle hot caramel over the top for melty goodness on extreme cold.  Enjoy!

Make a Family Gathering Special by Letting Kids Help in the Kitchen!

Pumpkin Pie Milkshakes:  With Halloween just around the corner I thought I should add one for the glorious autumn season!  This one takes a few more ingredients than the other two but is still user-friendly and simple.  Set the stage with some pumpkins and gourds, a cinnamon broom, and some pinecones for this delicious treat.  You just need graham crackers,1/3 pureed pumpkin, 2 teaspoons organic brown sugar, nutmeg, 1/2 cup of milk, cinnamon, and a cup of frozen vanilla yogurt!  Awe, what can we say about pumpkins?  The bright orange color of the pumpkin means its teeming with beta-carotene, which converts to Vitamin A in the body.  It also helps reduce the risks of cancer and the signs of aging.  Talk about incentive!

How to do this?

• Add everything into the blender, let the kiddies stir!  Save the frozen yogurt for last so that you get a certain mushy consistency.  Add the nutmeg and the graham crackers to the top of the shake and serve chilled.

Try these out and let me know what you think!  We’d also love to hear about some of your own food bonding stories and ideas!  Happy Milkshakes!

Blogger Laurali Star can be found on The Damsel in the Attic and her new blog.

Green Halloween® is a nationwide non-profit initiative started by mother-daughter team Corey Colwell-Lipson and Lynn Colwell. In 2010, Green Halloween became a program of EcoMom® Alliance and has events in cities across the U.S.