Jack O Lantern Cream Puffs Food

JACK-O'-LANTERN CREAM PUFFS

Steps:

• In a small saucepan, bring the water, butter and sugar to a boil. , In a small bowl, combine flour and pie spice; add to water mixture all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Preheat oven to 400°. Drop 12 rounded tablespoonfuls 2 in. apart onto a greased baking sheet. Bake until golden brown, 30-35 minutes. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Allow puffs to cool completely. , For filling, in a small bowl, beat the cream cheese, pumpkin, sugar and pie spice until smooth; fold in whipped topping. Pipe into cream puffs; replace tops., For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Divide frosting into thirds; tint one portion green, and one portion orange; set aside. Stir cocoa into the remaining frosting. Pipe jack-o'-lantern faces with orange and chocolate frosting. Pipe stems with green frosting.

JACK-O'-LANTERN STUFFED PEPPERS

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.

HALLOWEEN JACK-O-LANTERN CREAM PUFFS

Steps:

• In a small saucepan, bring the water, butter and sugar to a boil.
• Combine flour and pie spice; add to water mixture all at once and stir until a smooth ball forms.
• Remove from the heat; let stand for 5 minutes.
• Add eggs, one at a time, beating well after each addition.
• Continue beating until mixture is smooth and shiny.
• Drop 12 rounded tablespoonfuls 2 inches apart onto a greased baking sheet.
• Bake at 400° for 30-35 minutes or until golden brown.
• Remove to a wire rack.
• Immediately split puffs open; remove tops and set aside.
• Discard soft dough from inside; cool puffs.
• For filling, in a small mixing bowl, beat the cream cheese, pumpkin, sugar and pie spice until smooth.
• Pipe into cream puffs.
• Top each with 1 tablespoon whipped topping; replace tops.
• For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency.
• Tint 1 tablespoon frosting green and 2 teaspoons orange; set aside.
• Stir cocoa into the remaining frosting.
• Pipe jack-o'-lantern faces with orange and chocolate frosting.
• Pipe stems with green frosting.

CREAM PUFFS

Steps:

• To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
• Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
• Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
• To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
• Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.

JACK-O-LANTERN SUPPER CASSEROLE

Steps:

• Paint face on pumpkin with marker.
• Brown beef and onion. Drain.
• Add soup, sugar, soy sauce and mushrooms and simmer 10 minute
• Add rice and waterchestnuts.
• Spoon into pumpkin. Replace top. Bake on cookie sheet in center of oven at 350 degrees for 1-2 hours or until inside of pumpkin is tender.
• Serve on plate. Scoop cooked pumpkin out and serve.

JACK-O'-LANTERN CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, pumpkin, water, oil and eggs with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In medium bowl, mix frosting and food color until blended. Frost cupcakes. Use black decorating gel to make jack-o'-lantern face.
• On work surface, flatten gumdrops with rolling pin; cut out leaf shapes with sharp knife. Place leaf cutouts and 1 pecan half on cupcakes near stems.