Pretzel Tailed Turkey Treats Recipes

TURKEY TAIL CUPCAKES

Steps:

• Bake 24 cupcakes according to the package directions. Let cool completely.
• Meanwhile, cut 4 sheets of parchment to about the size of baking sheets. In separate microwave-safe bowls, melt the melting candy in the microwave in 10 second intervals until fully melted.
• Dip a 1/2-inch paintbrush into one color of melted candy, making sure you have a generous amount on the brush. Paint a 1-inch stripe on one of the parchment pieces; the line should be opaque-- brush on more if necessary. Repeat with the remaining melts, covering each piece of parchment with different colored candy lines. You should have 72 brushstrokes of the white candy and 96 brushstrokes each of the yellow, orange and red candy. If the bowls of melting candy harden during the process, soften in the microwave as needed. Let the stripes set at room temperature until dried, about 15 minutes.
• Pipe or spread a generous amount of frosting on the cupcakes (at least 1/2 inch of frosting per cupcake). Press a milk chocolate drop candy, point-side up on each cupcake, positioning it on the lower third of the center. These are the turkey tails.
• Cut or break each pretzel so you get 2 T-shaped pieces out of each one. These will be the turkeys' feet.
• Next, add the feathers: Carefully peel off 4 red brushstrokes and insert them in a row along the top edge of a cupcake at a 45-degree angle. These are the back feathers. Make a second row of 4 orange brushstrokes in front of the red ones. Then add 4 yellow brushstrokes in front of the orange and 3 white brushstrokes in front of the yellow. Insert a pretzel foot on either side of the chocolate drop candy. Repeat with the remaining ingredients to make 23 more cupcakes.

PRETZEL-TAILED TURKEY TREATS™

Steps:

• In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add 6 cups KELLOGG'S® COCOA KRISPIES® cereal. Stir until well coated. Cool slightly. Cut warm cereal mixture into two different sized circles using two sizes of circle cookie cutters for the turkey bodies (depending on size of cutters). Cool.
• Spread peanut butter on bottom of the smaller circular pieces; attach this to a larger circular piece to form the turkey body. Insert pretzel twists into body for tail feathers. Insert pretzel sticks for legs. Use frosting to attach candies for eyes and beak. Best if served the same day.
• MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
• NOTES.
• For best results, use fresh marshmallows.
• 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
• Diet, reduced calorie or tub margarine is not recommended.
• Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

PRETZEL-CRUSTED TURKEY CUTLETS

Steps:

• Pierce the sweet potatoes all over with a fork. Microwave until tender, about 10 minutes; cover and set aside.
• Meanwhile, spread the pretzel crumbs in a shallow dish. Season the turkey with 1 teaspoon paprika, 1/4 teaspoon salt and a few grinds of pepper. Brush 1 side of the cutlets with 1 tablespoon mustard and sprinkle with the thyme, then press into the pretzels to coat.
• Heat 1 1/2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half of the turkey, pretzel-side down; cook until golden brown, 2 minutes. Flip and cook until just cooked through, 1 more minute. Transfer to a plate. Wipe out the skillet; add the remaining 1 1/2 tablespoons vegetable oil. Repeat with the remaining cutlets.
• Combine the butter, 1 tablespoon maple syrup and the remaining 1/2 teaspoon paprika in a bowl. Split the potatoes and top with the butter; fluff the flesh with a fork. Season with salt and top with the chives. Combine the remaining 2 tablespoons maple syrup and 1 tablespoon mustard. Serve the turkey with the potatoes and maple mustard.