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HOST A FALL FESTIVAL OR HARVEST PARTY
 A table centerpiece of apples, pears, and grapes, and a big red apple
will help carryout your harvest theme. A farmer carries your invitation neatly folded in
his hip pocket. Make the farmer by cutting a yellow straw hat, green coat., blue trousers,
and brown shoes from construction paper. Fit them together and paste on a 4 by 6 inch
sheet of heavy brown paper. Cut a ˝ inch slit along the farmer's waistline and tuck the
invitation into it.
As the guests arrive, give each girl a
Pilgrim Bonnet and each boy a
Pilgrim Hat. To make a
sunbonnet, cut a 6 inch square of crepe paper and a strip of crepe paper 8 inches wide and
18 inches long. Sew the strip around three sides of the square, and attach ribbons tie
under the chin. For the hats, cut round open brims out of cardboard and paste yellow paper
over and under them. The hats do not need crowns.
Divide your guests into harvest teams for an apple relay race. The apples, laid on the
floor two or three feet apart and in rows, must be picked up and placed in baskets set
behind the starting line.
After this race, the guests may enjoy coloring outlines of farm pictures, or making
vegetable animals. Each group of four should have a small table to work on. You can show
them a curious animal which you say you have found n your garden. It may have a summer
squash body, a small potato head, green tomato feet, and a long radish or carrot tail, all
held together with toothpicks. Give each guest vegetables and toothpicks to make their own
animal. Have someone judge the best animal and give a prize for it.
Call the guest to the dining room with a dinner bell. Seat them at a
table spread with
Colorful Party Supplies . Potato salad, hot dogs, carrots, milk pumpkin pie, and candy corn
would make a good harvester’s dinner.
Decorate the outside of your porch with a
Welcom banner.
Idea: You can plant your own pumpkin patch to decorate your Fall buffet table.
JOHNNY
APPLESEED GREETING
These are great for a fall greeting or party favor.
A nice project for a kids party or during an apple harvest festival.
Ingredients:
1 large marshmallow
1 Red or Golden Delicious apple
2 ropes black or red licorice
liquid yellow food coloring
2 tsp. flaked coconut
1 tsp. vanilla frosting
2 miniature choc. chips
1 maraschino cherry
For head, secure marshmallow to apple with a toothpick. Cut licorice into two 1-1/2
in. long pieces for arms and two 3 in. long pieces for legs. Secure arms and legs to
apple with toothpick halves. For hair, combine 2 drops yellow food coloring and 3
drops water in a small re-sealable bag. Add coconut; shake well. Spread a small
amount of frosting on top of marshmallow. Press coconut hair in place. Dip
chocolate chips in frosting; insert into marshmallow for eyes. Cut a wedge of cherry
into a smile; dip in frosting and place on marshmallow.
Yield: 1 apple person
Thanks to Apple Person.
FRESH APPLE CAKE
Combine:
1 cup oil
2 cups sugar
Add:
3 well beaten eggs
2 tsp. vanilla
Beat with mixer well and add: 3 cups chopped fresh apple (peeled)
Sift together and add:
3 cups flour
1 tsp. baking soda
˝ tsp. salt
1 tsp. cinnamon
Spread in 9x13 pan and bake @350 for 35-40 minutes.
TOPPING:
1 cup sugar
˝ cup evaporated milk
˝ stick butter
1 tsp. vanilla
Bring to a boil and cook about 5 minutes. Pour over cake while still
hot.
CARMEL APPLE DIP
2 cups crushed vanilla wafers
1/3 c. butter,melted
1 pkg.(8oz.) cream cheese, soft
1/4 c. sugar
3 1/4 c. milk, divided
1 (8oz.) tub Cool Whip, thawed;divided
2 (3.4oz.) pkg. instant vanilla pudding
1/2 c. caramel ice cream topping; divided
1 each-red apple & green apple, chopped
1/2 c. cocktail peanuts, chopped
MIX wafer crumbs & butter; press onto bottom of 13 x 9 in. pan
BEAT cream cheese, sugar & 1/4 c. milk until well blended. Stir in 1 c.
Cool Whip; spread over crust.
BEAT the 2 boxes of pudding with the remaining 3 c. of milk with a wisk
for 2 min. Stir in 1/4 c. caramel topping. Spoon pudding mix over the
cream cheese layer. Top with the remaining Cool Whip.
REFRIGERATE 5 hours or until firm. Top with the chopped apples, chopped
nuts & remaining caramel topping just before serving.
BLT DIP
1 cup mayo
1 cup sour cream
1 cup bacon bits
1 cup chopped or cut tomatoes (you can use cherry tomatoes & cut in
1/4's)
FROZEN FRUIT SLUSH
2 C water
Boil for 3 minutes and cool
Add 2 ˝ c sugar (you may only use 1 1/2 cup)
In large container mix together:
1 12 oz. frozen orange juice
3 cans water
2 pkg. 16oz. frozen strawberries w/syrup
2 16 oz. cans crushed pineapple w/juice
8 ripe bananas - sliced
1 can mandarin oranges - drained
Cooled syrup mixture from above
(you could add fresh blueberries now) or add at last minute when
serving.
Freeze. The day before you want to use it, start thawing enough to break
up into chunks…use mixer and whip. Put back into container to refreeze.
Then when ready to serve, just pull out of freezer a few hours before
and it’s “mushed” up ready to go.You may want to freeze it in 2-3 containers so that you don’t have to
use it all at once.
Great in the winter, too and always fun to have on hand for company.
S'MORES BARS
Ingredients:
Bag of Marshmallows
Hershey's Chocolate Bars
Graham Crackers
Skewers
Cold Snowy Weather (or crank up the air conditioning)
Adult Supervision
Put a
marshmallow on skewer. Place over open flame. Toast marshmallow to your liking. Place a
piece of chocolate on one half Graham cracker. Gently place toasted marshmallow on the
chocolate, cover warm soft marshmallow with second half of the Graham cracker. Cuddle with
your kids and ENJOY!! Process may be repeated as many times as desired. Best served after
8PM.
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