Nothing says “Fall” like a spectacularly spooky scarecrow! And if you pay attention, you can see them everywhere this time of year. You can point them out to your child at the grocery store or in neighbor’s yards. This Halloween, you and your child make one of your own using some old clothes and a little creativity. Your child will practice his shape recognition along the way and he’ll get to see his scarecrow come to life. Not to mention he’ll be doing some serious recycling while he’s at it!
What You Need:
- Paper plate
- Popsicle stick
- Yellow yarn or construction paper for hair
- Fabric scraps or construction paper
- Old long-sleeved shirt, pair of pants, and gloves
- Straw hat
- Lots of plastic bags for stuffing
- Tissue paper or newspaper (optional)
- Safety pins
What You Do:
- Help your child stuff the clothes with the plastic bags. The most effective way to do this is to scrunch the plastic bags into balls and then stuff them into the clothes. Do this until you have filled out the clothes completely so that they’ve got some body to them.
- Add gloves to the ends of the sleeves. You can stuff the gloves with tissue paper if you like, or just leave them empty. You can attach them to the ends of the sleeves with safety pins.
- While you’re making your scarecrow, talk to your child about the different shapes he sees within the scarecrow. Does he see any triangles? Are there any circles? Or squares?
- Using markers, have your child draw a face on the paper plate. He can make it as scary or as friendly as he likes! Glue or tape a popsicle stick to the bottom of the back of the plate to hold the “head” up.
- Help your child cut different sized strips of yellow construction paper for hair or use yellow yarn. Glue onto the plate.
- Place the popsicle stick head into the neck of the shirt. You might need to reinforce it with some more scrunched-up plastic bags. Add a straw hat on top. You can stuff the hat with some newspaper as well if you like.
- Ask your child to name some shapes. Help him draw them on paper or fabric. Have your child cut them out. These will be the patches for the scarecrow’s clothing.
- Tape the patches all over your scarecrow’s clothes.
- Sit your scarecrow outside in a visible place for all to enjoy! This makes for a great Halloween decoration to ward off those crows and any other unwanted guests!
*This guest post is courtesy of Education.com and this activity is exclusive to Crunchy on the Weekend!
As the chilly weather begins to set in, I’m always in the mood for warm and comforting dishes! There’s something about dishes like chili, soups, roasts, and casseroles that just make me happy when the temperatures drop! My crockpot becomes more prevalent in the fall, too!
We’ve had an unusually hot summer in Colorado this year and we’re still in the mid-70’s to low 80’s these past couple weeks. As much as I love the warmer weather, I’m ready for some cooler temps! This also means that I am in search of cold-weather friendly recipes :)
Check out some of these recipes that have become our new favorites lately!
Southwestern Chicken Chili
Super quick and delicious crockpot meal for a chilly fall night!
- 1½ lbs boneless chicken breast
- 3 cans petite diced tomatoes (14.5 oz each)
- 2 cups medium salsa
- 1 (14.5 oz) can corn, undrained
- 2 (14.5 oz) cans black beans, drained and rinsed
- 1 pkg ranch seasoning
- 1 pkg taco seasoning
- Toppings - cheese, sour cream, tortilla strips ect
- Combine all ingredients in crock-pot and cook on low 4-5 hours.
- Remove chicken from crock pot and shred.
- Place chicken back in crock pot and stir.
- Serve with desired toppings.
- Makes enough for leftovers too! :)
Adapted from Mommy's Fabulous Finds
One Dish Chicken & Rice Bake
Quick and easy without tons of clean-up! Mama win!
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
- 1 cup water
- 3/4 cup uncooked long grain white rice
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1 1/4 pounds skinless, boneless chicken breast halves
- Stir the soup, water, rice, paprika and black pepper in an 11x8x2-inch baking dish.
- Top with the chicken.
- Season with additional paprika and black pepper.
- Cover the baking dish.
- Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
- Let stand for 10 minutes.
- Stir the rice before serving.
Adapted from Campbell's
Crock Pot Easy Pot Roast
"Moist and juicy pot roast done in a slow cooker with carrots, onion and potatoes."
- 4 lbs chuck roast
- salt and pepper to taste
- 1 packet dry onion soup mix
- 1 cup water
- 3 carrots, chopped
- 1 onion, chopped
- 3 potatoes, peeled and cubed
- 1 stalk celery, chopped
- Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
- Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
- Cover and cook on Low setting for 8 to 10 hours.
- I always add additional seasoning to my pot roast- nothing specific and it's usually different each time. Whatever pairs well with each other is my go-to! Also, I RARELY measure seasonings.
Adapted from All Recipes
Super tasty and easy recipe for those busy nights!
- 1 lb lean chopped turkey meat or ground beef
- 1 garlic, minced
- 1/4 onion, minced
- 1 tsp garlic powder
- 1 tsp cumin powder
- salt to taste
- 3 large sweet red bell peppers, washed
- 1 cup fat free chicken broth
- 1/4 cup tomato sauce
- 1 1/2 cups cooked rice
- Olive oil spray
- 1/4 cup reduced fat shredded cheese (cheddar or mozzarella are my favorites!)
- Heat oven to 400°.
- Spray a little olive oil spray in a medium size saute pan and heat on a medium flame.
- Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey.
- Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through.
- Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.
- Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish.
- Spoon the meat mixture into each pepper half and fill it with as much as you can.
- Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan.
- Cover tight with aluminum foil and bake for about 35 minutes.
- Top with shredded cheese and enjoy!
- We typically eat 2 halves each so this only feeds 3 people when we make it.
- Also, we double the meat mixture each time so we can freeze half of it for a later date!
Adapted from Skinny Taste
Adapted from Skinny Taste
What are some of your favorite cold-weather recipes?
Other articles you may enjoy:
Pumpkin Chocolate Chip Cookies
Our Favorite Snack & Dip Combos
Simple Breakfast Recipes
Fall has officially arrived! When I think of Fall, I think of changing leaves, chilly mornings and nights, burning firewood, apple picking, and…PUMPKIN.
Pumpkin seems to be everyone’s favorite Fall smell and taste! You can incorporate pumpkin in to so many things, and, REAL pumpkin is SO good for you! Of course, if you’re only using it in cookies, pies, cakes, sugary beverages, and the such, you’re losing most of the nutritional aspects. However, a tasty pumpkin sweet treat here and there is just perfect! :)
I was craving something sweet with pumpkin and didn’t want to have to pick up anything from the store! I found this awesome, and, incredibly easy Pumpkin Chocolate Chip Cookie recipe. Uh, YUM. Pumpkin AND chocolate? I’m there! I only had milk chocolate chips on hand (blame it on the husband who got the wrong kind at the store ;) ), but, they still turned out so good!
This recipe is perfect for a quick weekend treat and it makes a bunch- which is good, because, it’s hard to stop eating them…oops.
Pumpkin Chocolate Chip Cookies
A quick and easy Fall pumpkin cookie- perfect for kids and adults alike! Yum!
- 1 c. pumpkin purée
- 3/4 c sugar
- 1/2 c oil (I use canola)
- 1 egg
- 2 c all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp milk
- 1 c chocolate chips
- 1 tsp vanilla
- In a large bowl, stir together pumpkin purée, sugar, oil and eggs.
- Stir until well mixed.
- Add flour, baking powder & soda, cinnamon, salt, stirring until well mixed.
- Stir in vanilla and milk.
- Stir in chocolate chips.
- Drop by heaping teaspoonful onto your cookie sheet or baking stone. You can place them fairly close together because they don’t spread. They just puff up.
- Bake at 375 degrees for 10-12 minutes.
- I doubled the batch and it was oh so worth it :)
Adapted from Happy Hooligans
What are your favorite pumpkin recipes? Do you have any other favorite Fall recipes? Tell me below! :)
As the holidays approach and football season picks up, get-togethers with family and friends are happening all the time! Sometimes, planning what to bring isn’t as planned as you expected and you rush to throw something together.
Check out some of our favorite snack and dip combinations and make your side dish super quick and easy! :)
- Tortilla Chips & Salsa
- Tortilla Chips & Guacamole (my favorite- my husband hates guac! I don’t understand it!)
- Pita Chips & Hummus
- Veggies & Hummus
- Artichoke Dip & Crackers
- Veggies & Ranch
- Tortilla Chips & Buffalo Chicken Dip
To make your transporting and clean up even easier, enter to win some Rubbermaid Tupperware and a Party Platter!
What are some of your favorite combinations? Tell me about it on Facebook!