JACK-O'-LANTERN STUFFED PEPPERS
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Bring a small pot of salted water to a boil. Cook the macaroni to al dente according to the package instructions. Drain and hold until the meat mixture is ready.
- In a cast-iron pan, heat the oil over medium heat. Add the onions and sweat until translucent, 5 to 8 minutes. Add the garlic and cook for another 1 minute. Add the ground beef, season with salt and pepper and cook until starting to brown, 3 to 5 minutes. Add the tomatoes and cook for another 2 to 3 minutes. Add the cream and cook until the mixture is reduced, about 10 minutes. Turn off the heat, add the cheese and stir until well incorporated. Stir in the cooked macaroni and season with salt and pepper.
- Cut each pepper around the stem and remove to create a lid. Remove the seeds and, if the peppers do not sit flat, trim the bottoms slightly; just be careful not to cut a hole in the bottom of the peppers. Using the tip of a small serrated knife, cut a face like a jack-o'-lantern into the side of each pepper.
- Fill the peppers with the beef mixture and put on a baking sheet with the lids on the side. Bake until the peppers are fork-tender, about 30 minutes.
JACK-O'-LANTERN EMPANADAS
Your trick-or-treaters will love these spooktacular pockets with silly grins. The savory filling is perfectly spiced, and the refrigerated pie crust makes prep easy.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add corn, onion and pepper; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in pumpkin, black beans and seasonings; heat through. Cool slightly., On a lightly floured surface, unroll pie crust. Cut 60 pumpkins with a 3-in. floured pumpkin-shaped or round cookie cutter, rerolling crust as necessary. Place half of the pumpkin cutouts 2 in. apart on parchment-lined baking sheets; top each with about 1 tablespoon pumpkin mixture. Using a knife, cut jack-o'-lantern faces or slits out of the remaining cutouts. Place over the top of the pumpkin mixture; press edges with a fork to seal., In a small bowl, whisk egg and water; brush over empanadas. Bake until golden brown, 12-15 minutes. Remove from pan to wire racks.
Nutrition Facts : Calories 137 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 174mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
JACK O'LANTERN STEW
I first had this dinner 42 years ago when I went to my first Halloween Party. It was originally called Grandma's Stuff in a Pumpkin, but that doesn't sound very scary. When my own kids started having Halloween parties, I began making this for them, with a little tweaking. I have also bought small pumpkins and made individual servings for each child at the party, it doesn't take that much longer to do, and the kids loved drawing the faces on their pumpkins and watched while I did the carving. My oldest son is now 21, and starting a cooking career - last October he called me and begged for this recipe. This is now a 3rd generation favorite- and who knows- may be passed onto more.
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Cut the top off the pumpkin and scoop out the insides. Rinse well. Carve a spooky face onto the pumpkin, without going all the way through the flesh. Rinse well, oil outside of pumpkin. Bake the pumpkin shell for 30 minutes.
- While shell is baking: saute the onion, green and red peppers, carrots, celery, and garlic until the vegetables begin to soften, about 8 minutes. Remove from pan and set aside. Brown ground beef and chicken. Add the veggies and cooked rice and cook over low heat, stirring often, for 10 to 15 minutes to let the flavors meld.
- Remove pumpkin from oven and let stand 15 minutes. Stir the tomatoes and soup into the meat mixture. Place meat mixture into pumpkin. Put back in oven for 20 minutes. Serve on a platter with cheesy biscuits- -very yummy.
JACK-O'-LANTERN COOKIES
Provided by Food Network
Categories dessert
Time 1h15m
Yield 4 dozen 3-inch cookies
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk together the flour, allspice, cinnamon, ginger, nutmeg, baking powder, and salt; reserve. In a large bowl, using an electric mixer set on medium-high speed, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg yolk and vanilla and beat well. Beat in the pumpkin puree. Reduce the speed to low and add the flour mixture in 3 batches, mixing well after each addition. Turn out the dough onto a lightly floured surface, divide in half, flatten each half into a disk, wrap separately in plastic wrap, and chill for 30 minutes. Preheat an oven to 350 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out 1 of the disks 1/8-inch thick. Using a pumpkin-shaped cookie cutter or cardboard Jack-o'-lantern template 5 to 6 inches in diameter, cut out cookies. If using the cookie cutter, finish off the Jack-o'-lantern by cutting out eyes and a mouth with the tip of a sharp knife. Repeat with the remaining dough. Transfer the cookies to the prepared baking sheets. Bake until golden, 12 to 15 minutes. Transfer to a wire rack to cool. Decorate with colored sugars/chocolates.
- Preheat an oven to 400 degrees. Brush a baking sheet with the oil.
- Cut the pumpkin in half horizontally and scoop out the seeds and strings (save the seeds for roasting). Place the pumpkin halves cut side down on the prepared baking sheet. Bake until the flesh is soft when pierced with a fork, 45 to 60 minutes. Remove from the oven and let cool.
- Scoop out the flesh into a food processor or blender. Puree until smooth. Spoon the pumpkin puree into a sieve placed over a large bowl. Let the pumpkin drain for 30 minutes before using. Cover and refrigerate for up to 1 week, or freeze up to 1 year.
MAC-O'-LANTERN
Provided by Jeff Mauro, host of Sandwich King
Time 1h20m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Pour the evaporated milk in a medium saucepot and bring to a simmer over medium heat. Toss together the grated cheeses and cornstarch in a bowl until evenly coated, then add the mustard. Add the cheese mixture to the simmering evaporated milk and whisk constantly, being careful not to scald or scorch the bottom of the pot, until homogeneous and thickened, about 10 minutes. Season to taste with salt and pepper. Reserve 1 1/2 cups of cheese sauce in a heatproof measuring cup.
- Add the sauce to the macaroni and season to taste. Reserve 1 cup mac 'n' cheese and stir the remaining mac 'n' cheese with the beaten eggs.
- Spray the inside of a Bundt pan with a liberal amount of cooking spray. Working quickly, spread the macaroni mixture into the pan and bake until golden brown, about 25 minutes. Let cool 10 minutes.
- Microwave the reserved cup cheese sauce (or reheat gently on the stovetop) until pourable, 2 to 3 minutes, then add the orange food coloring until the desired orange color is achieved.
- Using a thin spatula, loosen the mac 'n' cheese from the sides of the Bundt. Turn out on a dish and fill the hole with the reserved cup mac 'n' cheese. Cover with the remaining orange cheese sauce. For extra effect, add the broccoli stem in the center. Serve immediately!
JACK-O'-LANTERNS
Need a party activity? Let the kids decorate cereal pumpkins, using their imaginations and a few extras.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 45m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1, Fiber 6 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Pumpkin, Sodium 85 mg, Sugar 7 g, TransFat 0 g
JACK-O'-LANTERN CAKE
For Halloween fun, bake this adorable Jack-o'-Lantern Cake. Everyone will wonder how you did that!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Grease and flour 2-quart round casserole or 2 1/2-quart ovenproof bowl. Make 1 box cake batter as directed on box. Pour into casserole.
- Bake 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from casserole; place rounded side up on cooling rack. Cool completely, about 1 hour. Make, bake and cool remaining cake mix using same casserole or bowl.
- With sharp knife, carefully slice piece from top of each cake to make flat surface where cakes will be placed together to form pumpkin shape. (Cake scraps can be saved and added to another recipe such as pudding or trifle if desired.)
- In medium bowl, place frosting; tint with 9 drops yellow and 6 drops red food color to make orange frosting. On plate, place 1 cake, rounded side down. Spread 2/3 cup of the orange frosting over cake almost to edge. Place second cake, rounded side up, on frosted cake to make round shape. Spread a thin layer of frosting over entire cake to seal in crumbs. For easier handling, refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining orange frosting.
- Trim ice-cream cone to desired height for stem; place upside down on cake. Cut out eyes, nose, mouth, vines and leaves from fruit snack rolls. Place on frosted cake to form face. Store tightly covered.
Nutrition Facts : Calories 380, Carbohydrate 54 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 390 mg, Sugar 36 g, TransFat 2 g
JACK O LANTERNS
Here is a simple Halloween treat for your gholies, young or old. You can let the kids do the decorating.
Provided by Julie3551
Categories Lunch/Snacks
Time 5m
Yield 8 sandwiches, 8 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 341.1, Fat 22, SaturatedFat 10.9, Cholesterol 41.2, Sodium 1501.2, Carbohydrate 22.3, Fiber 2.2, Sugar 6.6, Protein 14.6
JACK-O'-LANTERN CAKE
I pieced two fluted tube pan cakes together to make this gap-toothed grinner that will make the best-ever centerpiece at your Halloween party. -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Prepare and bake cakes according to package directions using two 10-in. fluted tube pans. Invert cakes onto wire racks; cool completely. Meanwhile, tint frosting orange using red and yellow food coloring., Cut thin slice off bottom of each cake. Spread one cake bottom with frosting; press flat sides together to make a pumpkin shape. Place a foil ball in the center to support the "stem"; top with an ice cream cake cone. Frost cake with remaining frosting. , To decorate face, roll out fondant to 1/8-in. thickness; cut into desired shapes for mouth and nose. Remove tops from two Oreo cookies; cut half-circles in filling for eyes. Press cookies and fondant into frosting to make the face.
Nutrition Facts :
JACK-O'-LANTERN STUFFED PEPPERS
Turn orange bell peppers into a satisfying, Halloween-themed dinner with this easy, fun, and kid-friendly stuffed pepper recipe.
Provided by Chef John
Categories Stuffed Bell Peppers
Time 1h25m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 613 calories, Carbohydrate 21.9 g, Cholesterol 141.4 mg, Fat 45.7 g, Fiber 2.3 g, Protein 29.1 g, SaturatedFat 21.9 g, Sodium 1035.1 mg
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