If you were a Thanksgiving food, what would you be? A dinner roll? Pumpkin pie? Turkey? Use our super scientific personality quiz to find out and share your results with your friends!

"What Thanksgiving Food Are You? Take the Quiz!" appeared first on Scout Life magazine.

Spice up your fall decor with a super fun and easy faux stained-glass craft! Follow our simple step-by-step guide to make a cool pumpkin design, or choose from other awesome Halloween-themed templates like ghosts, bats, and candy.

This project is perfect for kids and teens who love to get creative — no special skills needed! You’ll have a blast making your own spooky artwork to bring some Halloween vibes to your space this fall.

WHAT YOU’LL NEED

• Acrylic paint (black and other colors of your choosing)
• Aluminum foil
• Black permanent marker
• Bottle of clear glue
• Bottle of white glue
• Cup of water
• Glass or plastic picture frame
• Paintbrushes
• Paper plate
• Paper towel
• Design template
• Rubbing alcohol
• Toothpick
• Ruler
• Gloves

WHAT YOU’LL DO TO MAKE FAUX STAINED GLASS

STEP 1: Download and print out one of the templates below. You can also sketch out your own design on a piece of white paper, but make sure the paper is the same size as the glass.

STEP 2: While wearing gloves for safety, remove the glass from the frame and clean it using a paper towel and rubbing alcohol. Tape your design to the back of the glass. Trace the pumpkin onto the glass using a black permanent marker. Using the ruler, draw lines around the pumpkin to fill in the open space. Set aside.

STEP 3: Make the colors for your design. Mix a few drops of clear glue and your choice of acrylic paint onto a paper plate. Repeat this step for each color you use. The same plate can be used for multiple colors. Be sure to mix enough for each shape that you want to fill with that color.

STEP 4: Fill in your design using your paintbrushes. Optional: You can either remove the template from underneath your glass or leave it in place while you paint.

STEP 5: Add a few drops of black acrylic paint to the bottle of white glue. You might have to empty a small amount of glue into another container to make room for the paint. Close the bottle and shake it until the glue is completely black.

STEP 6: Trace over your design using the black glue mixture. Try to keep your hand as steady as possible. Use a toothpick to clean up your lines and to pop any air bubbles. If you make a mistake, wipe the area using the rubbing alcohol and a paper towel and simply repaint it. Let it dry overnight.

STEP 7: After your design is completely dry, put the glass back into the frame. Next, place a piece of crinkled foil (that fills the frame) behind the glass to give the design a stained-glass look. Put the frame backing in place and display your masterpiece for everyone to see.

PHOTOS OF COMPLETED PROJECT

Check out these photos of completed faux stained-glass art. If you have a photos of a SL Workshop project, please use the form below to send them to us.

"How to Make a Faux Stained-Glass Pumpkin" appeared first on Scout Life magazine.

Fall is here! You can carve a pumpkin — or make one yourself. Here’s how to make a fabric pumpkin.

WHAT YOU’LL NEED TO MAKE A FABRIC PUMPKIN

• Craft glue
• Embroidery floss (available at craft stores)
• Fabric
• Sewing needle
• Ruler or measuring tape
• Poly-fil (available at craft stores)
• Scissors
• A stick or craft stick (to make the stem)
• Thread

WHAT YOU’LL DO TO MAKE A FABRIC PUMPKIN

STEP 1. Measure your fabric. Measurements will vary depending on the size of pumpkin you want (a small would be 6-by- 12 inches and a medium 8-by-16 inches). To get a taller pumpkin, increase the width. For a wider pumpkin, increase the length. Next, cut it out. The cut fabric should be rectangular.

STEP 2. Fold the fabric in half horizontally inside out. It should form a square. Next, double-thread a sewing needle with about an arm’s length of thread. Watch this video for instructions:

Tie a knot at the ends of the thread. Starting at one end of the open side, weave the needle through your fabric with small, even stitches. Continue this method until you’ve sewn two sides. Once you reach the end, cut and tie the thread.

STEP 3. Turn your fabric outside in, and stuff the inside to your liking. Once it’s stuffed, sew this side closed using the same method in step 2. Pull the thread tightly, and tie a knot to close the top. Trim the excess thread.

STEP 4. Using the embroidery floss, sew the pumpkin ridges. Double-thread your needle, and tie a knot on the end. Thread the needle through the bottom of the pumpkin and up through the top. Next, pull the thread over the side of the pumpkin, pulling it tight and back down to the bottom. Repeat this step to create four ridges. Alternate the sides each time.

STEP 5. Fluff your pumpkin and create your stem with a small stick or craft stick. Use the craft glue to glue your stem in place. Let dry for about 30 minutes.

"How to Make a Fabric Pumpkin" appeared first on Scout Life magazine.

Laugh at 4,000+ more funny jokes at jokes.scoutlife.org!

Comic by Daryll Collins

Josh: Why did the farmer run a steamroller over his potato field on Thanksgiving Day?
Phil: Why?
Josh: He wanted to raise mashed potatoes.

Joke submitted by John W., Hoschton, Ga.

Pablo: What material did the turkey use to build a driveway?
Carson: Not a clue.
Pablo: Gobblestones.

Joke submitted by Pablo F., Wake Forest, North Carolina

Comic by Scott Nickel

Cresencio: What sound does a turkey’s phone make?
Amber: What?
Cresencio: “Wing! Wing!”

Joke submitted by Cresencio A., Norwalk, California

Pearl: What do you call a running turkey?
Ally: I haven’t the foggiest.
Pearl: Fast food!

Joke submitted by Pearl C., Rancho Cucamonga, Calif.

Comic by Scott Nickel

Biff: Why did the turkey cross the road?
Bob: I don’t know.
Biff: It was Thanksgiving Day, and he wanted people to think he was a chicken!

Joke submitted by Rachy Y., Waianae, Hawaii

Comic by Scott Nickel

Ayn: What animal has the worst eating habits?
Karla: The pig?
Ayn: Nope. The turkey, because it gobbles everything up!

Joke submitted by Ayn A., Pittsburgh, Penn.

Comic by Scott Nickel

Charles: What is a turkey’s favorite dessert?
Mary: I haven’t a clue.
Charles: Peach gobbler!

Joke submitted by Charles S., Gilbert, Ariz.

Comic by Scott Nickel

Cresencio: Why do turkeys eat so little?
Max: I don’t know.
Cresencio: Because they are always stuffed.

Joke submitted by Cresencio A., Norwalk, Calif.

Comic by Scott Nickel

Tom Swiftie: “May I say the prayer before Thanksgiving dinner?” Tom asked gracefully.

Joke submitted by Eric Z., Spokane,Wash.

Comic by Scott Nickel

Kyle: What part of the turkey does a drummer love the most?
Brett: I’m puzzled!
Kyle: The drumsticks.

Joke submitted by Brett B., Manhattan, Kan.

Comic by Scott Nickel

A lady was picking through the frozen turkeys at the grocery store for Thanksgiving Day, but couldn’t find one big enough for her family. She asked a stock boy, “Do these turkeys get any bigger?”

“No, ma’am. They’re dead.”

Joke submitted by Grant W., San Diego, Calif.

Comic by Scott Nickel

Jeremy: What key has legs and can’t open doors?
Sammy: I don’t know.
Jeremy: A turkey.

Joke submitted by Jeremy B., Lynchburg, Ohio

Comic by Scott Nickel

Danny: Why did the cranberries turn red?
Jake: Beats me.
Danny: Because they saw the turkey dressing!

Joke submitted by Danny Z., Sandwich, Mass.

Comic by Scott Nickel

Billy: Why do pilgrims’ pants always fall down?
Joe: Beats me.
Billy: Because they wear their belt buckles on their hats!

Joke submitted by Billy S., Dover, Mass.

Comic by Scott Nickel

Luke: What did the turkey say to the computer?
Will: What?
Luke: “Google, google, google.”

Joke submitted by Luke C., College Station, Tex.

Josh: What do you get when you cross a turkey with a centipede?
David: Tell me.
Josh: Drumsticks for everyone on Thanksgiving Day!

Joke submitted by David B., Quaker Hill, Conn.
Comic by Daryll Collins

Comic by Scott Nickel

A man buys a parrot, only to have it constantly insult him. He tries everything to make the parrot stop, but nothing works. Frustrated, the man puts the parrot in the freezer. After a few minutes the insults stop. The man thinks he might have killed the parrot, so he opens the freezer and takes the parrot out. The parrot is shivering. It stammers, “S-s-sorry for being r-r-rude. Please f-f-forgive me.” Then, after a moment, the parrot softly asks, “W-w-what exactly d-d-did the turkey do?”

Joke submitted by Ted M., Sayreville, N.J.

Comic by Scott Nickel

Jeremy: What smells the best at a Thanksgiving dinner?
Eric: Tell me.
Jeremy: Your nose.

Joke submitted by Jeremy B., Lynchburg, Ohio

Comic by Scott Nickel

Pedro: What did the turkey say to the turkey hunter on Thanksgiving Day?
Ordep: What?
Pedro: “Quack! Quack!”

Joke submitted by Svenju B., Shawnee, Okla.

Comic by Van Scott

Caleb: What key has legs and can’t open doors?
Caitlyn: What?
Caleb: A turkey.

Joke submitted by Caleb M.

Comic by Bill Thomas

Alex: Why did the farmer have to separate the chicken and the turkey?
Adam: Why?
Alex: He sensed fowl play.

Joke submitted by Alex W., Sterling Heights, Mich.

Comic by Daryll Collins

Robert: Which bird is best at bowling?
Chrystal: I don’t know.
Robert: A turkey.

Joke submitted by Nathaniel C., Manhattan, Kan.

Comic by Scott Nickel

Leighton: What sound does a limping turkey make?
Zach: I give up!
Leighton: “Wobble, wobble!”

Joke submitted by Zach C., Roanoke, Tex.

Chas: What kind of music did the Pilgrims listen to at the first Thanksgiving feast?
Tom: What kind?
Chas: Plymouth Rock!

Joke submitted by Chas K., Appleton, Wis.

Comic by Scott Nickel

Sister: Mom wants your to help us fix Thanksgiving Day dinner.
Brother: Why? Is it broken?

Joke submitted by Stephanie R., Chittenango, N.Y.

Pat: What’s the difference between a pirate and a cranberry farmer?
Jerry: I don’t know. What?
Pat: A pirate buries his treasure, but a cranberry farmer treasures his berries.

Joke submitted by Patricia J., Warrens, Wis.

Comic by Jon Carter

Pedro: I was going to serve sweet potatoes with Thanksgiving dinner, but I sat on them.
Westy: What are you serving now?
Pedro: Squash.

Joke submitted by Pedro the Mailburro

Justin: Which November holiday is Dracula’s favorite?
Jay: Which one?
Justin: Fangs-giving!

Joke submitted by Justin T., Los Angeles, Calif.

Comic by Scott Nickel

Pedro: If pilgrims were alive today, what would they be known for?
Pee Wee: I have no idea.
Pedro: Their age!

Joke submitted by Pedro the Mailburro

Kevin: What do you call a turkey on the day after Thanksgiving?
Jake: I don’t know. What?
Kevin: Lucky.

Joke submitted by Austin H., Schnecksville, Penn.

Comic by Scott Nickel

Pee Wee: Can a turkey jump higher than the Empire State Building?
Pedro: Yes, of course! A building can’t jump at all.

Joke submitted by Pedro the Mailburro

Keith: What do you call a turkey the day after Thanksgiving?
Faith: I’m stumped.
Keith: Leftovers!

Joke submitted by Keith J., Sierra Vista, Arizona

Comic by Daryll Collins

Do you know a funny Thanksgiving joke? Click here to send us your jokes.

Laugh at 4,000+ more funny jokes at jokes.scoutlife.org!

"50 Funny Thanksgiving Day Jokes and Comics" appeared first on Scout Life magazine.

Troop 66 uses a tripod to roast some of their turkeys at their annual Thanksgiving campout. Here’s how they do it.

1. Set up a metal tripod. Place three wire mesh cylinders (to serve as coal towers) attached to metal rods in between legs of tripods.

2. Cover ground with aluminum foil.

3. Remove giblets and neck from turkey.

4. Feed chain through turkey, securing at bottom.

5. Hang chain from tripod, ensuring turkey is at least a foot off the ground.

6. Wrap aluminum foil around wire mesh cylinders to create an oven.

7. Start charcoal. Once coals are glowing, fill each coal tower with coals.

8. Cover top of oven with aluminum foil.

9. Add coals to coal towers as necessary.

10. Cook turkey for four to six hours until internal temperature is at least 165 degrees.

"How to Roast a Turkey on a Tripod" appeared first on Scout Life magazine.

Try this easy recipe for delicious Dutch oven corn bread.

INGREDIENTS

• Four 6 1/2-oz. packages corn bread mix
• One 14-oz. can sweetened condensed milk
• Eight eggs
• One 15-oz. can sweet creamed corn (do not drain)
• Optional: chopped jalapeños, red peppers

Oil 12-inch Dutch oven with vegetable oil.

Mix all ingredients well in the Dutch oven.

Bake with a ring of 12 briquettes under Dutch oven and solid double ring of briquettes on lid among outer edge. Bake about 45 minutes until blade for testing inserted near center comes out clean and top of bread turns golden brown. Cool at least 30 minutes.

Yield: 12 servings

"How to Make Dutch Oven Corn Bread" appeared first on Scout Life magazine.

Try this easy recipe for baking Pumpkin Spice Cake in a Dutch oven.

CAKE INGREDIENTS

• 1 can (15 oz.) solid pack pumpkin
• 1 package (18 1/4 oz.) spice cake mix
• 3 eggs, lightly beaten

GLAZE INGREDIENTS

• 1 cup powdered sugar
• 3-4 teaspoons milk
• 1 orange

Oil 12-inch Dutch oven with vegetable oil. In bowl, combine eggs and pumpkin; whisk until smooth. Add cake mix; whisk until thoroughly blended, about 1 minute. Pour batter into Dutch oven pan, spreading evenly.

Bake cake with ring of 12 briquettes under Dutch oven and solid double ring of briquettes on lid along outer edge. Bake about 30 minutes until blade for testing inserted near center comes out clean. (Cake will be slightly moist on top near center.) Cool at least 30 minutes.

"How to Bake Pumpkin Spice Cake in a Dutch Oven" appeared first on Scout Life magazine.

Thanksgiving is all about family and food — just not necessarily in that order.

Troop 66 from West Suffield, Connecticut, hosts a Thanksgiving campout each year that checks both of those boxes.

They invite at least one other Scouts BSA troop and Cub Scout pack, along with everyone’s family members.

And they cook food. Lots and lots of food.

While the location and menu might change, the purpose is always the same: to get everyone together for food, fun and fellowship.

During the day, the Scouts BSA members might teach the Cub Scouts some basic Scouting skills. Maybe they’ll go on a hike. Maybe they’ll play some games.

Then, in the evening, they eat. And eat. And eat.

“It brings everybody together like a big Scouting family,” 13-year-old Joe Dion says.

A DAY OF ACTION

Last fall, Troop 66 gathered at Northwest Park and Nature Preserve in Windsor, Conn., with Troop 203 from Windsor; Troop 82 from Agawam, Massachusetts; and Pack 266 from West Suffield.

The ground was covered with an early winter snow, so for a daytime activity, the Scouts teamed up to build an oversized snowman.

In the early afternoon, the cooking began. The group cooked several turkeys by hanging them from a tripod over hot coals. Other favorites included mashed potatoes, mac and cheese, and corn bread. The Scouts split into groups to prep their food.

“We do a lot of planning ahead, so we know exactly what to bring,” says Quinn Bathgate, 15, from Troop 66. “So most of it isn’t that hard.”

After hours of preparation, the entire group and their families gathered for a large evening meal.

“It’s really nice,” 17-year-old Troop 66 Eagle Scout Jon Riley says. “After all that hard work, you get to finally taste your efforts. You can sit down with family members and just chill and talk.”

DELICIOUS RECIPES FROM THE EVENT

How to Roast a Turkey on a Tripod

Troop 66 uses a tripod, a chain and lots of aluminum foil to roast turkeys at their annual Thanksgiving campout. Here's how they do it.

How to Make Dutch Oven Corn Bread

Try this easy recipe for delicious Dutch oven corn bread.

How to Bake Pumpkin Spice Cake in a Dutch Oven

Try this easy recipe for baking Pumpkin Spice Cake in a Dutch oven.

Make Fire Cracker Cider for a Tasty Holiday Drink

Use cinnamon candies and apple juice to make Troop 203's Fire Cracker Cider.

Favorite Recipes From Troop 66 and 203

Here are some of the favorite camping recipes from Troop 66, West Suffield, Conn., and from Troop 303, Windsor, Conn.

"Troop 66 Celebrates Turkey Day With Activities, Games, Food and More Food" appeared first on Scout Life magazine.

Use cinnamon candies and apple juice to make Troop 203’s Fire Cracker Cider.

INGREDIENTS

• One gallon apple cider
• 1⁄3 – 1⁄2 cup cinnamon candies

Place cider in cook pot and heat cider until hot.

Stir in candies while stirring occasionally to prevent them from sticking to the bottom of pot.

Simmer for 10-15 minutes. Reduce heat and serve warm.

Yield: 12-15 servings

"Make Fire Cracker Cider for a Tasty Holiday Drink" appeared first on Scout Life magazine.

Thanksgiving Dutch-Oven Turkey

• 2 tablespoons canola oil
• Three large onions: Two sliced into half-inch-thick rings and one quartered
• Six large sprigs of fresh rosemary (can substitute 6 tablespoons dried rosemary)
• Six sprigs of sage
• Six sprigs of thyme
• One 12-pound whole turkey, thawed, with giblets removed (size of turkey depends on size of oven)
• One apple, quartered
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 2 cups chicken stock
• Parchment paper, as needed

1. Select a turkey that will fit in your camp-style cast-iron Dutch oven. You’ll want to leave about 1-inch space surrounding the turkey when placed in the oven. (We used a rare 20-inch Maca Dutch oven in the video above.) If you’re having a hard time fitting your turkey within the Dutch oven you’re working with, consider using a spatchcock method to roast the turkey.
2. Place the quartered onion and apple into the turkey cavity. Rub the turkey with canola oil.
3. Prepare the Dutch oven by covering the bottom of the oven with two onions sliced into half-inch-thick rings. Fold rosemary sprigs in half and lay around the outside edge of the bottom of the oven. Sprinkle fresh sage and thyme across the top of the onions.
4. Place turkey in oven on top of herbs and onions.
5. Sprinkle top of turkey with salt and pepper.
6. Add chicken stock and cover oven.
7. Roast turkey at 400 degrees for 30 minutes to brown the skin of the turkey. (We covered the 20-inch oven lid with hot charcoals, and made a ring of 18 hot coals underneath.)
8. After 30 minutes, remove coals from oven lid and add fresh coals, reducing the temperature to 350 degrees. (We made a double ring of hot charcoal around the lid of the 20-inch oven.)
9. Using an instant-read thermometer, check the internal temperature of the thickest part of the turkey (breast/thigh) every 30 minutes. Rotate oven and lid in opposite directions and replace charcoal as needed. If one area of the turkey is browning faster than other areas, cover with parchment paper.
10. When the internal temperature of the turkey reaches 160 degrees, remove all charcoal. Let the turkey rest for 15 minutes before serving to allow internal temperature to rise to 165 degrees. Total roasting time should be about 2 hours.

Special thanks to Leslie and Steve Lovett of texasironchef.com

"How to Roast a Turkey in a Dutch oven" appeared first on Scout Life magazine.

If you’re looking for a way to change up the ol’ kitchen mess this year for Thanksgiving … take it outside for Campsgiving! The opportunities for creative Dutch Oven cooking are endless, and these five classic and festive dishes will be right at home on your holiday feast table, inside or in the great outdoors.

1. Thanksgiving Pie in the Sky

With apples, cranberries, spice and nuts, this pie is very essence of Thanksgiving flavors and colors. And it’s delicious, too. This is sure to be a crowd-pleaser when you take that lid off the Dutch Oven and see the beautiful and festive pie just ready for your fork. As a matter of fact, it might be a good idea to make a few of these. Check out the tutorial video below.

2. Stuffing to Get Stuffed On

It’s the classic dish that has it all. The sage, the sweet, the savory, the giblets (!) and most of all, it goes great with everything. Get stuffed with this clever Dutch Oven Thanksgiving twist on this classic holiday mainstay dish.

3. Turkey Legs Gone Dutch

That’s right, even the king of the feast is no match for a skilled Dutch Oven chef. The secret here is the way they line the Dutch Oven (and the bird!) with herbs and aromatic vegetables to really get those Thanksgiving flavors in every bite of a perfectly moist and tender Turkey. Not to mention, if you pull this off, you’ll really knock off their Scout Socks!  See the Recipe Here.

4. Cinn-fully Delicious Baked Apples

OK, maybe not so sinfully, as these sweet apples baked in a Dutch Oven are actually a healthy treat. But they are spiced with “cinn”amon. Baked fruit is a classic cast iron standby, but with the rest of the Thanksgiving feast, these apples really shine. Give it a go and maybe bake some cast iron chef cooking requirements for your Cub Scout right into the fun. See the Recipe and Video Here.

5. Irresistible Dutch Oven Corn Bread

In one of the most iconic uses of the grand ol’ Dutch Oven, a pot full of crispy on top, moist in the middle cornbread will bring new meaning to the phrase ‘golden delicious’. Be sure to watch these clever videos that come with these recipes as they are all fun and unique. Not to mention, extremely helpful! Perfect for a Dutch Oven Thanksgiving, or even as part of your stuffing, or a southern style Dutch Oven Thanksgiving.

So whether you brave the elements or brave your backyard to celebrate Campsgiving with friends and family, if you’re going Dutch this Thanksgiving, you’re winning! Enjoy the hearth and home this holiday, and enjoy your Dutch Oven Campsgiving.

"5 Recipes For a Very Dutch Oven Campsgiving" appeared first on Scout Life magazine.

"Read ‘Thanksgiving Miracle’ by James Patterson" appeared first on Scout Life magazine.

Thanksgiving is a busy time of year, but that doesn’t mean it isn’t still a great time to tackle some craft projects with your Scout! Now, were not talking about the ol’ hand-traced turkey. That’s a classic, to be sure, but these other Thanksgiving crafts come with a little more creativity! That means you and your Scout can create a cornucopia of seasonal decorations and treats to deck out your house and holiday dinner table, and have a great time doing it.

Manners Matter

We’re sure you’ve never ever had to remind your Scout to say his pleases and thank yous, stop interrupting, or chew with his mouth closed, right? On the off chance he’s not perfectly behaved, creating these good manners napkins will help him remember to mind his Ps and Qs. They’re easy to make and require almost no special equipment, so they’re a great way to keep Scouts entertained while you’re prepping the holiday meal.

Tasty Turkeys

Want to rope him into actually helping you get food on the table? These turkey treat cupcakes are fun, easy, and delicious, and they can actually contribute to the meal! You might want to supervise your Scout while he’s mixing up the batter and using the oven, but let him go to town on the decorations – turkeys aren’t the only thing he can make!

Pinecone Pals

If you live in an area where pine trees are plentiful, it’s a no-brainer to turn fallen pinecones into these super-cute pinecone turkeys! All you need is felt, feathers, glue, and eyes (and pinecones), which you can get from a quick trip to the craft store, and your Scout can let his imagination run wild!

Invite Turkeys to the Party

If you want to bring some wild turkeys to your Thanksgiving festivities (or just meet some in the wild), making this turkey yelper is a great way to go! You can make it using your own leftovers, and the “yelping” noise that it makes will attract turkeys from all over the neighborhood (only the bird kind, hopefully!).

"4 Fun Thanksgiving Crafts For Cub Scouts" appeared first on Scout Life magazine.

WHAT YOU’LL NEED TO MAKE THE CRANAPPLE PIE

• Parchment paper
• Prepared pie dough for a 9-inch pie
• 3 cups peeled, cored and sliced Granny Smith apples (about five apples)
• 3 cups fresh cranberries: 2 cups coarsely chopped, 1 cup whole
• 1/2 cup chopped pecans
• 1 1/4 cups sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 tablespoons quick-cook tapioca
• 1 egg white
• 1/2 tsp. sugar for dusting

WHAT YOU’LL DO TO MAKE THE PIE IN A DUTCH OVEN

1. Prepare a 10-inch camp-style Dutch oven by cutting a circle of parchment paper that fits in the bottom of the oven. (The 10-inch oven — versus a 12-inch — more closely mimics the size of a typical pie pan.) Cut a piece of parchment paper about 24 inches long. Divide the parchment into four strips lengthwise to create strips that are about 4 inches wide and 24 inches long. Fold each strip in half lengthwise. Place the middle of the strips in the center of the oven, draping the ends up and over the lip of the oven. Secure with clothespins. Place round parchment over the strips in the bottom of the oven.
2. Roll out one of the ready-to-bake pie doughs. Press the dough into the bottom of the oven, centering it so the edges come up evenly around the oven.
3. Peel and slice apples. Place in large bowl. Add 1 cup of whole cranberries to apples. Roughly chop remaining 2 cups of cranberries and add to apples. Mix in pecans.
4. In a separate bowl, mix together sugar, cinnamon, nutmeg and tapioca. Stir together.
5. Add sugar mixture to bowl with apples and cranberries. Toss until all ingredients are incorporated.
6. Pour cranberry-apple filling into pie dough in Dutch oven.
7. Place remaining pie dough on top of the cranberry-apple filling. An inch of the dough should fold over and be tucked behind the edge of the lower crust. Pinch the top dough into the bottom dough. Using a sharp knife, make cuts in the top crust to vent the steam from the pie.
8. Mix the egg white with a tablespoon of water until frothy. Using a pastry brush, cover the top with the egg wash, and then sprinkle with sugar.
9. Bake at 400 degrees for 40-50 minutes by placing 17 hot charcoals on the lid and eight in a circle below. The pie is done when the filling is bubbling up through the center of the pie and the top is golden brown.
10. Remove oven from heat and let the oven cool for 10 minutes. Fill a container with tap water and place oven into water, ensuring the level of the water comes up the oven halfway. Let the oven continue to cool for 10 minutes. Remove oven and pour out half of the water. Add ice, again checking to make sure the level of water/ice comes up the oven halfway. Check frequently to remove water and replace with ice as needed to chill the pie. Chill pie for 1 hour.
11. Run a table knife around the edge of the pie to free it from the oven. Using parchment lifters, remove the pie from the oven and place on a plate. Pull parchment strips out. Slice and serve.

Special thanks to Leslie and Steve Lovett of texasironchef.com

"How to Make a Cranapple Pie in a Dutch Oven" appeared first on Scout Life magazine.

Dutch-Oven Stuffing

Serves about 12

• 2 tablespoons canola oil
• One large onion, chopped
• 2 cups celery, chopped
• One bell pepper, chopped
• One loaf day-old bread, cubed and placed into large mixing bowl
• 1 cup pecans, chopped
• 1/2 cup raisins or dried cranberries
• Two eggs, beaten
• 1 cup chicken stock
• 1/2 tablespoon pepper
• 1 teaspoon salt

1. Place a 12-inch camp-style Dutch oven over a pile of hot charcoal. Add oil, onion, celery and bell pepper. Sauté until vegetables are soft. Remove mixture from oven and place in the large mixing bowl that contains bread. Add raisins and pecans. Toss.
2. In a separate bowl, mix eggs, chicken stock, pepper and salt. Pour over bread and vegetables, tossing lightly until all ingredients are incorporated.
3. Pour mixture into Dutch oven. Bake at 350 degrees (16 coals around lid and nine coals in a circle beneath the oven) for 30-45 minutes until top is golden brown and eggs are set.

Special thanks to Leslie and Steve Lovett of texasironchef.com

"How to Make Stuffing in a Dutch Oven" appeared first on Scout Life magazine.

This delicious side dish will compliment your Dutch-oven dinner menu.

GOLDEN DUTCH-OVEN CORNBREAD

Serves about 12

• 4-5 Tbsp. canola oil
• 2 cups cornmeal
• 2 cups all-purpose flour
• ¼ cup sugar
• 1 tsp. baking soda
• 1 tsp. salt
• 4 tsp. baking powder
• 4 large eggs
• 1 1/3 cups whole milk
• 1 1/3 cups buttermilk
• 4 Tbsp. butter, melted and cooled

1. Pour canola oil into Dutch oven.

2. Preheat oven to 425 degrees by placing 21 hot charcoals on lid and 10 in a circle beneath the oven.

3. In a large bowl, mix together cornmeal, flour, sugar, baking powder, salt and baking powder.

4. In another bowl, whisk together eggs, milk and buttermilk.

5. Create a well in the middle of the dry ingredients. Pour egg mixture into the well. Gently fold the egg mixture into the dry ingredients with as few strokes as possible.

6. Add butter. (It’s OK if there are clumps of dry ingredients. The goal is to not over work the batter.)

7. Pour batter into the preheated oven. Bake for about 20-25 minutes until the top is golden brown and slightly cracked. Edges should also be pulling away from the sides of the oven. Remove from coals.

8. Using heat-resistant mitts, turn oven over to serve the cornbread on the lid.

Special thanks to Leslie and Steve Lovett of texasironchef.com

"How to Make Cornbread in a Dutch Oven" appeared first on Scout Life magazine.

Hasbro Family Fun Pack

While Monopoly and Risk! might be too intense for post turkey food fest fun, the included Trivial Pursuit and Scrabble would work pretty well for all. They’re quick, fun and everyone can play. Plus, you might learn something cool when playing trivia. Everyone knows these games. So there’s no learning curve!

Hasbro Funpack on Hasbro’s Games’ website

Madden NFL 2016

Why watch a less-than-thrilling football game on TV when you can create a better one in your own home? There’s no doubt that Madden can be a complex football game. But if you play on Rookie mode, family and friends can throw long passes to their hearts content – and have a decent chance that those passes will be completions. Plus, if a family member couldn’t make the big dinner, they can participate in a game with you online.

Madden 16 Game Review

Mario Kart 8

Pretty much everyone can enjoy a few Mushroom Cup races on the easier Water Park or on Mario Stadium. You don’t even have to throw bombs. Just try to get to the finish line first. Up to eight players can indulge in local multiplayer, if you have enough controllers to go around. It might be nice to let your relatives choose a course, too. Don’t have Mario Kart 8? Any Mario Kart will do!

Mario Kart 8 on Nintendo’s website

Rocket League

It’s like soccer meets a demolition derby on a giant field. But you pilot crazy vehicles to kick a giant soccer ball around and into the goal. Rocket League should get everyone laughing — even those who are just watching.

Rocket League on Psyonix’s website

Wii Sports And Wii Sports Club

Go old school for simple, casual fun with the Wii. If you still have your Wii, plug it in for the old time fun of Wii Sports because tennis and bowling would be perfect for Thanksgiving casual gaming. If you have a Wii U, Wii Sports Club is your game for more graphically-rich bowling, golf and baseball.

Wii Sports Club on Nintendo’s website

– The Games Guru

"5 Sure-Fire Family Games to Play After Thanksgiving Dinner" appeared first on Scout Life magazine.

Here’s what we learned:

"Boys’ Life Thanksgiving Poll Infographic" appeared first on Scout Life magazine.

Native Americans crafted turkey calls and necklaces from turkey bones. Put your Thanksgiving leftovers to good use with these projects.

Primitive technology expert Dan Coates suggests starting with the turkey call (or yelper). That way, if you mess up, you can use those bones for the beads and try again with the other set of wing bones.

TURKEY BONE CALL (OR YELPER)

Take this bird caller out in the field to lure wild turkeys. Use it to imitate different turkey calls or yelps, like this one:

What You’ll Need

• Turkey bones
• Hacksaw or coping saw
• Stiff wire or wooden skewers
• Dish detergent
• Saucepan
• 3% hydrogen peroxide
• Knife
• Leather lace
• Sandpaper
• Glue
• Pencil or fine-tip market

What You’ll Do

1. Take the three largest wing bones as shown above.

2. Add one teaspoon of dish detergent and the bones into a saucepan of water. Boil for about an hour, rinse and let cool.

3. While the bones are still wet, saw the ends off the wing bones.

4. Use the wire or skewers to clean out as much marrow as possible. Scrape the outside of the bones with a knife. Boil again as in Step 2. You can brighten the bones by soaking them overnight in 3% hydrogen peroxide. (DO NOT use bleach, which will weaken the bones.) Rinse the bones, and let them dry completely.

5. Sand and shape the bones so they fit snugly inside each other.

6. Glue the yelper together.

7. Use the leather lace to make a lanyard for carrying the yelper around your neck. You can tie the lanyard to the yelper using a whipping knot.

How to Use the Yelper

Hold the turkey caller down like a recorder. Suck on the small end, making a short, smooching sound. The sound you’ll hear is a “yelp,” not “gobble-gobble-gobble.”

Watch and listen as Sam R., of Troop 28, demonstrates on his homemade turkey yelper:

TURKEY BONE NECKLACE

What You’ll Do

Choose two vertebrae from the back bones and the three largest wing bones. Follow steps 2 through 4 above. The only difference is you’ll be cutting several necklace beads as shown.

Sand the two vertebrae flat, glue them together and set aside to dry. Clean and sand all the necklace pieces, and slide them onto a length of string or leather lace. To keep smaller-diameter beads from sliding into larger ones, tie an overhand knot between beads.

Using your knife, carefully scratch your initials or a pattern into the bone beads. Color with pencil or marker and rub off excess, leaving a tint inside the scraping, which will make it look like scrimshaw. Seal with a thin layer of white glue.

PHOTOS OF COMPLETED PROJECTS

Check out these photos of the completed projects sent to us by Boys’ Life readers. If you have a photos of a BL Workshop project, please use the form below to send them to us.

"Use Thanksgiving Leftovers to Make a Turkey Yelper or Necklace" appeared first on Scout Life magazine.

Every November, they invite almost everyone they know to attend their Turkey Feed, a massive, outdoors, all-you-can-eat-and-more Thanksgiving dinner prepared by the Scouts themselves.

It takes a lot of preparation and hard work, but the end result is well worth it: dinner with around 100 of their closest friends and family members.

“It feels really good to know that we worked so hard and people are enjoying what we did,” says 13-year-old Ricardo Tremper. “It feels like we made their weekend.”

Here are the recipes Troop 1015 uses to feed 100 people.

TURKEY AND DRESSING

(Ingredients are for one turkey. Multiply by the number of birds you’re cooking.)

Stuffing ingredients

• Giblets (turkey’s liver, heart and gizzard)
• 4 cups finely diced celery
• 1 onion
• 2 cups boiling water
• 1/2 — 3/4 cups butter
• 4 quarts lightly packed day-old bread crumbs
• 4 teaspoons poultry seasoning
• 1 tablespoon salt
• 1 teaspoon pepper

Directions

Wash your hands!

Giblets: Clean thoroughly in cold water. Place the heart and the gizzard in a saucepan with the neck, a stalk of celery, one small sliced onion and cold water to cover. Simmer covered until tender. Add the liver and 1/2 teaspoon of salt for the last fifteen minutes of cooking. When done, chop the giblets and use in dressing.

Stuffing and turkey: Simmer celery in boiling water, covered, for 15-20 minutes until tender. Drain, saving the water for later use. Cook the onion in butter over low heat until tender, but not brown. Mix crumbs and seasoning together. Add celery, approximately one cup of saved water per turkey, butter, onion, and giblets. Mix well with fork. Wash inside of bird and rub salt on the inside cavity with your clean hands. Fill cavity with dressing. Truss bird and put in pans.

Cooking time will vary from 1-4 hours, depending on the size of the turkey.

MASHED POTATOES

Ingredients

• 20 pounds of regular potatoes
• 1 teaspoon salt
• Butter
• Milk

Directions

Wash your hands!

Wash potatoes, peel, cut into 1 ½-inch cubes, cover with water and 1 teaspoon (the size you eat with) salt, and boil until soft. (A knife should go into the potato easily). Drain water and mash with a potato masher until no lumps remain. While mashing, add butter and milk to make potatoes creamy and fluffy. Cover top of pot with aluminum foil when done.

CUBED YAMS

Ingredients

• 20 pounds of sweet potatoes
• 1 teaspoon salt
• Brown sugar
• Marshmallows

Directions

Wash your hands!

Wash yams, peel, cut into 1 ½-inch cubes, cover with water and 1 teaspoon (the size you eat with) salt, and boil until soft. Drain water and carefully place them into a serving pan. Cover them with brown sugar and marshmallows. Cover top with aluminum foil when done. Keep them heated.

CORN

Ingredients

• 50 ears of corn
• 1 teaspoon salt

Directions

Wash your hands!

Peel, husk, and remove silk from corn ears. Put the husk and silk in a garbage can. Cut all ears of corn in half. Put in pots and cover with water and 1 teaspoon salt. Boil until the kernels are tender. (A knife should go into the kernels easily.) Leave water on corn until serving time. Cover pan with foil. Do not drain until immediately before serving.

GREEN BEANS WITH BACON, ONIONS AND ALMONDS

Ingredients

• 10 large bags of green beans or French beans
• 2 pounds of thick bacon
• 3 red onions
• 5 larges bags of sliced almonds

Directions

Wash your hands!

Beans: Bring to boil 4 quarts of salted water. Put beans into pot and wait until it starts to boil. Boil for 5 minutes, then remove the pot from the heat and spoon the beans into a pan of cold water. Save the juice you just boiled for later use.

Bacon: Slice the bacon in ½-inch strips. Place bacon into a small pan of boiling water, and boil for 1 minute to remove fat from bacon. Strain and put bacon into a frying pan and fry until cooked.

Onions: Chop the onions and cook in a frying pan until tender.

All Together Now: Put all of the items, including the juice from the beans but not including the almonds, on the stove and heat until almost boiling. Add almonds, stir and serve.

PIE CRUST

(Ingredients are for one pie crust. Multiply by the numbers of pie crusts you need.)

Ingredients

• 2 1/4 cups pre-sifted all-purpose flour
• 3/4 teaspoon salt
• 3/4 cup shortening
• Approximately 5 tablespoons cold or ice water

Directions

Wash your hands!

Measure pre-sifted flour into bowl. Add salt and shortening. Using two knives, combine ingredients together until flour-coated particles are the size of peas. Add water, but only enough to make the particles stick together when gently pressed. Lay out waxed paper on the covered picnic table ad lightly sprinkle some flour on it. Lightly flour a rolling pin to stop the dough from sticking to it. Roll out the crust. Whenever the dough sticks to the rolling pin or waxed, paper re-flour them.

PUMPKIN PIE

(Ingredients are for one pie. Multiply by the numbers of pies you need.)

Ingredients

• 2 eggs slightly beaten
• 1 ½ cups canned pumpkin pie mix
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon sugar ginger
• 1/4 teaspoon ground cloves
• 1 2/3 cup (13 fluid ounces) evaporated milk

Directions

Wash your hands! Mix the ingredients in the order they are listed. Pour ingredients into pie shell. Bake in Dutch oven at approximate 425 degrees for fifteen minutes. Reduce the heat by removing charcoal to approximately 350 degrees and continue baking for 45 minutes or until a knife inserted in pie comes out clean.

MORE TURKEY FEED PHOTOS

"Troop 1015’s Turkey Feed recipes" appeared first on Scout Life magazine.

Read more about Troop 344’s Thanksgiving feast in the November 2010 issue of Boys’ Life magazine.

Troop 344’s Sweet Potato Pie

Makes enough to fill one medium-size Dutch oven.

• 120 oz. canned sweet potatoes, well drained and mashed
• 2 tsp. salt
• 3 tsp. cinnamon
• 3 tsp. vanilla
• 3 cups sugar
• 12 eggs, beaten
• 3 cups milk
• 1 1/2 cups margarine, melted

Troop 344’s Sweet Potato Pie Topping

• 3 cups chopped pecans
• 12 tbsp. margarine, melted
• 4 cups brown sugar
• 1 cup flour

Combine potatoes, spices, sugar, eggs, milk and 1 1/2 cups of margarine. Place in a foil-lined Dutch oven. Separately mix pecans, remaining margarine, brown sugar and flour, then sprinkle atop potato mixture. Cover with Dutch oven lid. Use charcoal briquettes to bake at 350 for 35 minutes.

Troop 344’s Stuffing (for 125 diners)

• 9 to 10 loaves of bread
• 6 pounds of onions
• 4 pounds of celery
• Tear bread and chop onions and celery the night before.
• 18 to 24 eggs
• 1 to 2 gallons of milk
• 2 jars poultry seasoning

In a tub large enough to hold the bread, onions, celery and other ingredients, add 18 eggs to the bread, celery and onions (fewer onions is O.K.). Have two Scouts use their hands to mix together ingredients. Pour in milk a little at a time to make bread mixture sticky, but not soggy. Adding more eggs will also help moisten stuffing without making it soggy. Mix in poultry seasoning. Cook mixture in birds or Dutch oven.

"Recipes for Turkey Day" appeared first on Scout Life magazine.