Pumpkin Play Dough

With fall approching, I can't help but think about pumpkin pie spices. I found this fun recipe for the kids (and the kids at heart) that looked so fun!

Materials

• 1 cup flour
• 1/2 cup salt
• 2 teaspoons cream of tartar
• 2 teaspoons pumpkin pie spice

• 1/2 teaspoon cinnamon
• 1 tablespoon vegetable oil
• 1 cup water
• Food coloring (we used 6 drops of red and 15 drops of yellow)

Instructions

1. Combine the dry ingredients in a nonstick saucepan. Add the oil, water, and food coloring and whisk until smooth. Stirring constantly with a rubber spatula, cook the mixture over medium heat until it forms a ball, about 3 to 4 minutes.
2. Turn the dough onto a counter, let it cool slightly, then knead the dough until it has a smooth texture, about 1 minute. The dough will keep up to a week in a ziplock bag.
3. To make stems, place some pasta (we used fusilli) in a ziplock bag. Add five drops of green food coloring and a teaspoon of water. Seal the bag, then let your tot squish the pasta around until it's tinted. Pour the pasta onto a piece of waxed paper and let it dry for about five minutes before pressing it into your pumpkins.

Kabob Marinade

I am posting this recipe due to popular request. I had some family members over for dinner this past week and they LOVED this one! It has always been one of my favorites. It was in a recipe book that came with the treadmill.

1/2 c. olive oil

1/2 c. lemon juice

1/2 onion (quartered)

1-2 tsp minced garlic

1 tbsp thyme

Place marinade divided into 2 ziplock bags (one for chicken and one for veggies) and add the following:

1 lb chicken, cubed

1 pint cherry tomatoes

1 pint button mushrooms

1 green pepper, cut into chunks

1 red pepper, cut into chunks

1 red or white onion

Marinade at least 2 hours (I usually do it overnight). Soak kabob skewers in water for at least 15 minutes before threading if using the wood ones (so they don't catch fire). Thread chicken and veggies on kabobs and grill over medium-high heat. We add canned pineapple chunks at this time too. I am sure you can bake it in the oven at about 400 degrees and cook until chicken is done and veggies are crisp tender. ENJOY!!

Ginger Sauce

I crave the ginger sauce from Noodle Express in Spokane!! I found this recipe in hopes to recreate it. I can't wait to try it!

This Creamy Ginger Soy Sauce is great as a dressing for a fresh salad, or as a sauce for your favorite Asian cuisine featuring meat or fish.

Ingredients

• 3 tablespoons white wine vinegar
• 1 tablespoon soy sauce
• 1 teaspoon Asian sesame oil
• 3 tablespoons sugar
• 1 teaspoon minced garlic
• 1 teaspoon fresh ginger root, minced
• 1 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1 cup mayonnaise

Instructions

1. In a small bowl, combine and thoroughly mix white wine vinegar, soy sauce, sesame oil, sugar, minced garlic, minced ginger root, cayenne pepper, and black pepper.
2. Gradually whisk in mayonnaise until completely blended.