No More Basic Pumpkins

I bought 14 three dollar pumpkins from Walmart and turned them extra.

I had to sift around to get ones with stems, but they’re a good size and nice and round.

Average, basic orange pumpkins.

Last year I spent a lot of money on ugly pumpkins, white ones and peanut shell looking pumpkins with crazy shapes with weird bumps.

I also needed some flat tops so I could stack them in their multiple fall colors. (Eye-Roll)

Not this year, this year I decided to take a different approach, DIY approach.

Lime. I’m all about it. I want my house lime washed and I want my pumpkins lime washed.

This is a great project to get the kids involved. Super easy and fun.

Here is how I did it.*

-Mix Garden Lime in a bucket with water. Get to a paste like consistency. You’ll need a little extra water for dipping.

-With a paint brush, paint the lime into the pumpkin.

-You can add chunks for more texture but it will take longer to dry.

-Wait for it it dry. The muddy color will change to a chalky white when fully dry.

*It’s important to note that water will take lime right off If it rains, the pumpkins will be washed clean and be back to basic. Just like Cinderella at the strike of midnight.

Witch Finger Cheese Straws

This is an easy and festive treat. Perfect to put out on the bar, bring to party or enjoy at home.

Take your favorite cheese straw recipe. Mine is below. And add sliced almonds for fingernails.

Here are some tips:

•Roll out the dough, nice and even. I use parchment paper on top and bottom when rolling.

•Use a pizza cutter to get straight, clean lines. The skinnier the better. Not too skinny or they will burn-too fat and they don’t look like fingers. About a inch in width wronged for me.

•I liked to keep my fingers a little shorter. This is for two reasons. 1) these are delicate and the finger was easily broken when longer. 2) I wanted them to fit in a specific bowl.

•After cutting, I use my hands to shape the straws into fingers. Some curvy, warty, some straight.

•Next, add the sliced almonds. Overlap a little dough on bottom of almond to hold it in place.

• 2 sticks butter, softened
• 2 cups all-purpose flour
• 2 cups grated sharp cheddar cheese, room temperature. Shred your own
• 2 cups Rice Krispies
• ½ teaspoon red pepper flakes
• Dash of Tabasco, to taste
• Cajun seasoning to taste (I like Tony’s)

Mix it all together. Taste. Add more spice if needed. Add more cheese if needed.

Bake for 15 mins. Watch your fingers closely! I bake 350 degrees for 8-10 mins and check. They burn quickly. Time will vary based on size and shape.