Jack O Lanterns Recipes

Steps:

• In a large bowl, combine the cereal and peanuts. In a small saucepan over medium heat, combine the butter, peanut butter, Worcestershire sauce, salt and garlic powder; cook and stir until butter and peanut butter are melted. Pour over cereal mixture and toss to coat. , Spread into a greased 15x10x1-in. baking pan. Bake at 250° for 1 hour, stirring every 15 minutes. Cool; stir in candy corn. Store in an airtight container.

Steps:

• Line cookie sheets with waxed paper. In large saucepan, melt margarine and marshmallows over low heat, stirring until smooth. Remove from heat. Stir in food color until well blended. Add cereal; stir until well coated.
• Spray 1/3 cup measuring cup with nonstick cooking spray. Place rounded 1/3 cupfuls of mixture onto waxed paper-lined cookie sheets. Shape into 3-inch rounds, about 1/2 inch thick.
• Decorate rounds with icing, licorice and candy corn to make jack-o'-lantern faces. Flatten gumdrops; shape into leaves and eyes. Attach to top of jack-o'-lanterns with icing. Place on waxed paper; let stand about 10 minutes or until firm.

Steps:

• Place sheet of waxed paper on work surface. In 2-quart saucepan, heat butter and marshmallows over low heat, stirring constantly, until mixture is smooth. Remove from heat. Stir in both food colors until mixture is orange. Stir in cereal until evenly coated.
• Lightly spray hands with cooking spray. For each pumpkin, shape about 1/3 cup cereal mixture into a ball. Press 1 cashew into top center of ball for stem. Place balls on waxed paper. Cool completely, about 15 minutes.
• Attach raisins and candies with decorating icing to make faces on pumpkins. Store in loosely covered container.

Steps:

• Use a cookie cutter or knife to cut each slice of bread into a circle.
• Spread orange cheese spread on the slices, all the way to the edges.
• Use pieces of black olive to make eyes, noses and mouths on each Jack O Lantern.

Steps:

• Beat together the shortening, sugars and the egg until fluffy. Stir in the molasses. Sift together the flour, spices, baking soda and salt, and blend into the sugar mixture. Wrap the dough in plastic wrap and chill for 3-4 hours.
• When ready to bake, preheat the oven to 325 degrees F. This is a tender dough, so work quickly to roll the dough 1/4-inch thick on a lightly floured surface and cut out pumpkin shapes using a pumpkin cookie cutter, or freehand using a small knife. If you're cutting your pumpkins freehand, don't make the stem too thin or it will break off after baking. Use a spatula to lift the pumpkins onto lightly greased baking sheets and bake for about 10 minutes. Don't overbake. Cool completely on wire racks before decorating.
• To decorate the pumpkins, set aside 1/3 cup of the royal icing and color it green. Color the remaining icing orange by blending in red and yellow food coloring. (Start with 5 drops of red and 6 drops of yellow and add more coloring as desired to make the color more intense.)
• Spread orange frosting over the pumpkin, avoiding the stem. Allow to set, then use a toothpick to dab green frosting on the stem.
• You can press on candy corn or chocolate chips to make a face on each pumpkin, or you can pipe a face on with melted chocolate using the following method. Melt 1/2 cup of chocolate chips in the microwave in a heatproof bowl for 1 minutes. The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary.
• Spoon the melted chocolate into a zipper-lock bag. Seal the bag, pressing out any air. Use a toothpick to make a very tiny hole in one corner of the bag to release a thin stream of chocolate. Pipe eyes and noses and jagged grins as desired. Allow the chocolate to set before stacking the cookies.
• With beaters or a standing mixer, whip the egg white and lemon juice until frothy. At medium speed, beat in the confectioners' sugar, a little at a time, until the mixture is thick but still liquid enough to beat. Then beat on high until the mixture is thick and glossy, about 3 minutes. Cover the surface with plastic wrap while waiting to use it. Royal icing will set to a firm, glossy finish when applied to a cookie. The icing can be stored, tightly covered, in the refrigerator for up to a week.

Steps:

• 1. Fill 3½ - to 4-cup container with Keebler® Fudge Stripes™ Dark Chocolate cookie crumbs to form base, if desired. Set aside.
• 2. Prepare Kellogg's® Eggo® Mini Homestyle waffles according to package directions. Cool for 5 minutes. Press one lollipop stick into each waffle. Cool completely.
• 3. Use white frosting, chocolate frosting, food coloring, orange sprinkles, green sprinkles, chocolate morsels and marshmallow pieces to decorate waffles as jack-o-lanterns. Press pretzel pieces into each as pumpkin stem. Push lollipops sticks into cookie crumbs to stand upright.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Oil a baking dish with olive oil.
• Use a small knife to cut eyes, nose, and mouth into the flattest side of each pepper, just like a jack-o'-lantern. Cut around the seedpods and remove the tops, trimming and discarding any seeds from under the stems. Trim the white membrane from the inside of each pepper and shake out any seeds. Place in the prepared baking dish.
• Mix together ground beef, salt, pepper, cayenne, Worcestershire sauce, garlic, green onions, melted butter, ketchup, Cheddar cheese, and rice in a bowl until well combined.
• Stuff mixture evenly into peppers and cover with the pepper tops. Wrap the baking dish loosely with foil and place on a sheet pan.
• Bake in the upper center of the preheated oven for 1 hour. Remove the foil and continue baking until peppers are tender and ground beef is cooked through, 10 to 15 more minutes.
• Place stuffed peppers on a few tablespoons of warm tomato sauce. Serve immediately with more sauce on the side.