Make Your Own DIY Pumpkin Trunk or Treat Candy Collection Box for $3.00!

My pastor's wife asked me to make a box to collect candy for our church's Trunk or Treat. Immediately, I knew I wanted to make a box that looked like a pumpkin. I searched Pinterest, but I couldn't find any. . .

And, anyways, I already knew what I wanted to make in my head:

This box doesn't have to be just for candy collection. You may be a teacher and want to make one for your classroom. If so. . .

This is how to make one yourself!

Total cost: $3.00!

The large box was one that we had at church from some shipment or other. I went to Dollar Tree and found two rolls of orange wrapping paper, and one leafy garland.

The first step was to turn all the flaps of the box so they were out.

The next step was to make knife pleats folded like this: (You can see other pictures of these pleats in other pictures, don't worry. You can also Google "knife pleats - casual.")

Then, I rolled tape like this. . .

And folded them up.

The rolling of the tape was taking too long, so I just started taping the rest of the pleats like this:

This is one side completely finished. (Be patient! It takes a while. Also, don't press down the pleats any farther than about two inches from the top. You want the rest of the paper to be folded but not creased:

Here is a back-side view of the pleats. See how they are folded from this angle?

Okay, once that side was done, I started pleating the other side of the paper.

This is what one whole roll of wrapping paper looked like. See how the middle of the paper is only slightly folded, but only the outer sides are pressed into pleats and taped?

Then, I turned the whole box upside-down and started taping the folded paper onto the bottom left side of the box. (I didn't put any paper on the back, because this box was going to be against a wall. Feel free to put paper on the back of yours if you need it. In that case, buy three rolls of wrapping paper!)

[Not pictured]

Then, I turned the box on the side that will be against the wall, and taped the paper to the box around the bottom of what would be the front.

This next step is VERY important if you want your pumpkin to have "body" and stick out like a real pumpkin: Turn the flaps of the box down. This is a little awkward as the wrapping paper will naturally be creeping up the sides. You kind of have to finagle it so you don't crush the paper as you do this.

Then, I taped the top of the wrapping paper into the top edge of the box. The paper covered exactly half of the pumpkin! I got lucky!

At this point, you can stick your hand inside the paper and sort of push it out from the inside to get it to round out like an actual pumpkin. If you want to fill it with packing peanuts or something light and puffy, feel free. I didn't.

Then, I got smart and instead of pleating one side of the paper at at time, I pleated both sides at the same time. Much faster and easier!

Then, I taped this other piece of paper to the box, starting with the box completely upside-down. . .

And then turning it on its side to finish taping the bottom part around to the front.

It's starting to look like a real pumpkin!

Then, I Googled pictures of pumpkins to make the stem, and free-hand cut one out of a piece of green paper. (If you don't have green paper, you could also paint the stem green.)

Then, I traced the stem on the back flap of the box. . .

And cut it out.

Then, I glued my green paper to it.

To keep the stem upright, I grabbed one of the empty wrapping paper tubes and taped it to the back.

Then, I added the leaf garland. (First I taped two of the leaves to the stem, but the tape kept coming off, so I stapled them.)

The tape on the wrapping paper was starting to pull away from the box, so I reinforced all the tape with clear packing tape.

Okay, now the box is done, but I wanted to make a little sign for people to know what the box was for, so I spent another $3.00 at Dollar Tree and bought this cute little owl and two fall leaves.

I also printed out a speech bubble for the owl to say, "Whoooo wants to help with Trunk or Treat? Deposit candy in the box below!"

The End!

Make Five Days (At Least) of Dinners in One Hour - Superfood Soup and Salmon Sauteed Salad

There is never enough time, right? These recipes will help you save time and energy (both yours and your electricity), and help your diet. Furthermore, when it comes time to eat dinner, you can alternate these dishes every other day so you don't get bored. You can modify these ingredients and supplies to your own taste and what you have available. I'm just listing the things I used.

Supplies:

1. Large cast iron skillet (or regular skillet).

2. Large steel pot.

3. Flat wooden spatula (or regular spatula).

4. Large knife.

5. Cutting board.

6. Glass 9 x 12 casserole dish (or metal one).

7. Slow cooker.

8. Spoon.

9. Electric Kettle (or stovetop, but electric is far faster and energy efficient.)

10. Largish container to keep the salad in.

Ingredients:

For the Superfood Soup:

1. 3 lb. bag of sweet potatoes.

2. 2 cans of pumpkin. (Not pie filling)

3. 3 small butternut squashes.

4. 1 red and 2 vidalia onions.

5. Several spoonfuls of minced garlic.

6. Cinnamon.

7. Curry powder. (If you don't like curry...guess what...don't put it in then!!!)

8. Burmese curry powder. (Same!)

9. Ginger.

10. Butter (The real stuff. None of this margarine business...) or olive oil.

11. Olive Oil.

For the Salmon Sauteed Salad:

1. 1 red onion.

2. A few spoonfuls of minced garlic.

3. 1-2 salmon filets.

4. 1/2 bag of sweet corn.

5. 3 roma tomatoes.

6. 1 bag of baby spinach.

7. 1 avocado.

8. Lemon juice.

9. Basil.

10. Ginger

11. Soy Sauce.

12. Olive Oil.

13. Quinoa (or rice).

Directions:

1. Fill your electric kettle with as much water as you can and plug it in.

2. While the water is warming up, wash and cut your sweet potatoes, and put them in the steel pot.

3. Put the pot on the stove and pour the boiling water over your potatoes, turn the stove on high until the water comes back to a boil.

4. While that is happening, cut your squashes in half lengthwise, scoop out the seeds, cut little slits in the skin, and place the halves face up in the casserole dish. Put a tiny pat of butter (or olive oil) into the bowls of each one and a little cinnamon. Put a little water in the bottom of the dish.

5. Put the squash in the microwave and cook on high for 10 minutes. (As you have time during this whole process, keep recooking it for 10 minute intervals until the flesh is soft.) Turn your sweet potato heat down to medium low or low--whichever maintains a steady, but not violent, boil.

6. Put your skillet on another eye on your stove. Cut your onions and put them and your garlic into the skillet. Begin sauteing them in olive oil on medium high.

7. While that is happening, open your cans of pumpkin and dump them into your slow cooker, and then turn it on medium heat. Maybe heat a little more water in your electric kettle, and pour that over the pumpkin till you get a soupy consistency. Put the lid over the pumpkin.

8. While that is happening, cut another red onion and set aside.

9. Once that is done, your first garlic and onions should be ready. Dump them into the slow cooker.

10. Pour the newly cut onion into the skillet along with the garlic from the second ingredients list. Saute them in olive oil.

11. As soon as they are starting to brown, lay the two salmon fillets in the skillet and start braising them. Add the basil and ginger.

12. Once they start turning whitish pink, chop them up in the skillet with your spatula. 

13. Start picking out the pieces that are done and put them into your container and set it aside. (Don't overcook the salmon.)

14. As soon as that's over, add the corn and start sauteing it. 

15. While that is happening, slice your tomatoes. 

16. Add the tomatoes to the skillet and lightly saute them.

17. While that is happening, dump the bag of baby spinach on top. Pour a little bit of water and oil over it. (You will actually start steaming the spinach before sauteing it this way.)

18. Once the spinach starts to wilt, begin stirring the ingredients together and turn off the heat. Keep stirring until the spinach is lightly wilted. Remove from heat. 

19. Either put the salmon back into the skillet and stir it or pour the skillet into the container and shake it. Do which ever one gives you the most room to combine ingredients.

20. Put the salad in the refrigerator. (You will serve it cold. You will also cut the avocado and add lemon juice just before serving over quinoa. Quinoa is really easy to make. Just follow the directions on the bag just before actual dinner time. Boil your water for the quinoa in your electric kettle and save even more time on the stove!)

21. Turn off the heat on the sweet potatoes.

22. Hopefully your squash has had time to cool at some point here. Take it out of the microwave and scoop the flesh out with a spoon and add to the slow cooker.

23. Pour the excess water off your sweet potatoes. Mash them up with your spatula (or a masher), and add them to the slow cooker.

24. Add flaxseed if you want more protein.

25. Add the spices to your taste. Let it continue simmering for as long as you need to before cooling and refrigerating. Your work here is done.

Other ideas:

1. For a Clemon game day, make the soup with just red onions (purple and orange!).

2. If you want your soup blended, blend it! I'm too lazy...

3. If your slow cooker dish is too small and your soup is too thick and you can't add more water without it overflowing, just keep it thick and before serving, add more water to each serving before reheating.

4. You can freeze the soup if you need to.

5. Corn bread or toast, and/or a little white cheese, goes well with the soup.

   You will have soup for 2-3 people on Monday, Wednesday, and Friday and salad on Tuesday and Thursday (and it may even run you into the weekend)!

Calabazadillas...or UN-quesadillas

This is a recipe I posted earlier this year on Facebook.

RECIPE: Calabazadillas...or UN-quesadillas

("calabaza" is spanish for pumpkin)

Ingredients:
1. whole grain 8" tortillas
2. canned pumpkin (NOT pumpkin pie filling and not with salt or anything added)
3. 1/2 onion 
4. 3 cloves of garlic
5. handful of fresh baby spinach
6. mushrooms
7. spices: chili pepper, cilantro (fresh is better tasting than dried), cumin
8. olive oil (or for even lower fat: white wine)
9. 1/2 a chicken breast (even lower fat: tofu)
10. lime juice
11. 1/2 an avocado

Also needed: medium sized cast-iron skillet

Directions:
Chop the onions, garlic, and mushrooms. Saute them in olive oil (or white wine) in a cast-iron skillet over medium heat (cast iron conducts heat better than steel, so you can save energy by cooking at lower temperatures). Once they are just barely sauteed, add the chicken or tofu. Turn heat down to medium low and continue cooking. Meanwhile, put four tortillas on a plate. Distribute 1/2 of the canned pumpkin among the four tortillas, spreading it evenly. Cut 1/2 an avocado into really thin strips (1/2cm) and put three-ish slices onto each pumpkin covered tortilla. Sprinkle lime juice over them if you want.

Once the chicken is slightly browned on both sides, take it out of the pan and cut it into very thin strips (3/4cm). Put it back into the pan and cook a little longer adding the cumin, chili pepper, and cilantro (according to your taste). Also, add the baby spinach. Once the baby spinach starts getting nice and wilty and the chicken is completely cooked, turn off the heat. Distribute this mixture among the four pumpkin/avocado-ed tortillas. Cover each tortilla with another tortilla.

Wipe off your skillet with a paper towel. Turn the stove back on medium heat and put a little olive oil (or white wine) in the skillet. Fry each tortilla turning each of them only once (smash them down before flipping with a wide spatula to keep them falling apart). Cut each one into fourths. Wipe your skillet out again and add a little more oil if it looks dry before storing it. (Keep the patina on it. Never wash an iron skillet with soap!)

You won't miss the queso! ;o)