Cheery Jack O Lanterns Food

JACK O'LANTERN RICE CRISPY TREATS RECIPE

Steps:

• Spray a large, microwave safe, bowl with cooking spray.
• Place 10 ounces of marshmallows and 4 tablespoons of butter in the greased bowl and microwave for 45 seconds.
• Mix well with a greased spatula.
• Add the 2 drops of red liquid food coloring and 8 drops of yellow liquid food coloring to the marshmallow mixture; mix well. You might need to add more red or yellow to get your desired shade of orange.
• Add 6 cups of crispy rice cereal to the orange marshmallow mixture, and mix well until all the crispy rice cereal is coated with the marshmallow mixture.
• Generously grease a mini Bundt cake or fluted pan. Using a greased spoon, fill each cup with the orange crispy rice mixture, pressing firmly into the pan. Let it cool for 30 minutes.
• Take the cooled crispy rice out of the mold and press two treats together to make the pumpkin shape, denting the top.
• Alternatively, if you do not have a mini Bundt cake or fluted pan, use a large greased ice-cream scoop and make crispy rice balls. You can then, mold it into a pumpkin shape.
• Gently press a Mini Rolo on the top of each pumpkin for the stem.
• Melt the ¼ cup of dark chocolate chips in the microwave and put it in a plastic baggie. Snip a corner of the baggie and make the eyes and mouth of the jack-o'-lantern on the crispy rice pumpkins.
• Use the green icing pen to make the squiggly vines near the 'stem'.
• Serve the Jack O'Lantern Rice Crispy Treats immediately or store it in an airtight container.

MAC-O-LANTERN AND CHEESE BOWLS

Steps:

• Bring a large pot of generously salted water to a boil. Fill a large bowl with ice water.
• Cut the tops off the peppers and reserve. Remove the seeds and membranes. Put the peppers and the tops in the boiling water and cook until just tender, 2 to 3 minutes. Plunge the peppers into the ice bath. Once cool, remove them and use a sharp knife to carve a jack-o-lantern face into one side of each pepper.
• Return the water to a boil, add the macaroni and cook until al dente, about 6 minutes. Reserve 1 cup of the pasta water and drain (don't rinse the pasta).
• Heat the half-and-half in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until reduced to about 3/4 cup, about 10 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar until all the cheese is melted and the sauce is smooth.
• Off the heat, add the macaroni to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season with salt if needed. Let sit for 10 minutes, then divide the mac and cheese among the peppers and cap each with a pepper top.

CHEERY JACK O' LANTERNS

Steps:

• Melt butter and marshmallows in 2-quart saucepan over low heat, stirring constantly. Remove from heat; stir in food colors.
• Stir in cereal until coated. Shape about 1/3 cup cereal mixture into ball. Press cashew in top center of ball for stem. Repeat with remaining cereal mixture and cashews. Let stand at least 15 minutes until firm.
• Decorate with raisins and candies as desired, using icing to make decorations stick.

JACK-O-LANTERN CHEESECAKES

Steps:

• Side Bar: Before you start, set your cream cheese and butter out for several hours, so it can warm up to room temperature. Set rack in middle of oven and preheat to 300 degrees. Cut the tops off the pumpkins and set aside, With a teaspoon or grapefruit knife, scrape the fibrous pulp and seeds out of the pumpkins. Scrape some of the meat off the inner walls so they are no more than 3/8-inch thick. Put the cream cheese, butter, sugars, cornstarch, cinnamon, ginger and cloves in a large mixing bowl and beat at medium speed until blended. Take care not to mix too much air into the batter. Add the eggs, 1 at a time, until each is incorporated. Reduce the speed and beat in the sour cream, vanilla and pumpkin puree. Fill the pumpkin shells with the batter and bake, on a cookie sheet for 15 minutes. Turn the pan and place the tops next to the pumpkins. Bake for 10 more minutes, until barely set and firm. If, at any time, the cakes start to puff up, turn the oven down or remove them. Let cool, in the pan, then refrigerate.;
• Place all ingredients in a medium saucepan and simmer for 10 minutes until the berries have popped and form a thick sauce. Let cool. To serve, spoon cranberry sauce on top of filling. Place the pumpkin lid on a jaunty angle. Stick the birthday candle and mint sprig into the top.

CHEERY CHERRY COOKIES

Steps:

• In a large bowl, cream brown sugar and butter until light and fluffy. Beat in the egg, milk and vanilla. In another bowl, mix the flour, salt and baking soda; gradually beat into creamed mixture. Stir in the cherries, coconut and pecans. , Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to wire racks to cool.

CHEESY JACK-O'-LANTERN

Steps:

• Cut 4-inch length from green end of 1 onion; slice remaining onions. Beat cream cheese and 1-1/4 cups cheddar with mixer until well blended. Stir in sliced onions and peppers. Refrigerate 1 hour.
• Shape into ball; coll in remaining cheddar. Cut pepperoni into shapes for the jack-o'-lantern's eyes, nose, and mouth; press into cheese ball to make face. Insert gree onion piece into top for stem.
• Serve with crackers.
• KRAFT KITCHENS TIPS:.
• VARIATION:.
• Prepare using PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Cheddar Cheese.