JACK O'LANTERN RICE CRISPY TREATS RECIPE
Jack O'Lantern Rice Crispy Treats Recipe. These adorable Jack O'Lantern rice crispy treats are an easy to make snack. They are great for the Halloween season without being too spooky for small children. Your little ghosts and goblins will devour these tasty, fun treats.
Provided by Ann
Categories Recipes
Time 47m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 320 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 205 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
JACK-O'-LANTERN SANDWICHES
Be prepared for happy faces when you make these eye-catching jack-o'-lanterns. We loaded the sandwiches with flavorful fillings, then easily formed fun pumpkin shapes using cookie cutters. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine the mayonnaise and salad dressing mix; spread over one side of each slice of bread. Top half of the slices with cheese, chicken and lettuce. Top with remaining bread. , Cut sandwiches with a 4-in. pumpkin-shaped cutter. Remove top slice; using a small triangular cutter and a knife, decorate as desired. Replace slice.
Nutrition Facts : Calories 357 calories, Fat 18g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 1139mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.
JACK-O-LANTERN TREATS RECIPE - (4.5/5)
Provided by Nicole S
Number Of Ingredients 6
Steps:
- Spray 13x9 inch pan with cooking spray. In saucepan, melt butter over medium-low heat. Add marshmallows and cook, stirring constantly, until melted. Remove from heat; stir in food color until blended. Stir in cereal. With damp of lightly greased hands, press mixture in even layer in prepared pan. Cool completely, about 30 minutes. Cut with 3 inch pumpkin shaped cookie cutter. Pipe black decorating gel onto each treat to look like jack-o'-lantern face. Pipe green decorating gel for stem. Store tightly covered at room temperature.
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.
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 TARTS
These pumpkin tarts are sure to put a smile on everyone's face. Pure pumpkin purée is sweetened with a combination of honey and brown sugar, then gets added flavor from cinnamon, cloves, and ginger. It's a festive, fall upgrade to an absolute classic dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 12
Number Of Ingredients 12
Steps:
- On a lightly floured work surface, roll out one disk of dough to a 1/8-inch thickness. Cut out six 6-inch circles. Fit pastry in bottoms of six 3 3/4-inch fluted tart tins. Trim overhanging edges. Place tins on an ungreased baking sheet, and transfer sheet to refrigerator; chill shells until firm, about 30 minutes. Repeat with second disk of dough, lining six more tins.
- Roll out third disk of dough to an 1/8-inch thickness, and cut out twelve 3-inch circles. Place circles on a parchment-lined baking sheet, and transfer to refrigerator. Chill until very firm, about 30 minutes.
- Heat oven to 375 degrees. In a large bowl, whisk together pumpkin puree, eggs, honey, sugar, 1 cup heavy cream, cinnamon, ginger, cloves, and salt. In a small bowl, lightly beat together egg yolk and remaining 2 tablespoons heavy cream. Remove the tart tins from refrigerator, and brush crusts with egg glaze. Divide filling among shells.
- Transfer baking sheet to oven, and bake tarts until edges are golden brown and filling has set, about 30 minutes. Transfer baking sheets to wire racks to cool.
- Remove chilled pastry circles from refrigerator. Using a clean utility knife or a sharp paring knife, cut a jack-o-lantern face into each circle. Chill faces in freezer 15 minutes. Brush faces with remaining egg glaze.
- Transfer baking sheet to oven, and bake faces until golden brown, about 12 minutes. Transfer to a wire rack to cool.
- When pies and faces have cooled, place one face on each tart.
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JACK-O'-LANTERN TREATS RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 12Total Time 45 minsCategory DessertCalories 180 per serving
- Spray 13x9-inch pan with cooking spray. In 4-quart saucepan, melt butter over medium-low heat. Add marshmallows and cook, stirring constantly, until melted. Remove from heat; stir in food color until blended. Stir in Cheerios™.
- With damp or lightly greased hands, press mixture in even layer in prepared pan. Cool completely, about 30 minutes. Cut with 3-inch pumpkin-shaped cookie cutter.
- Pipe black decorating gel onto each cereal treat to look like jack-o’-lantern face. Pipe green decorating gel for stem. Store tightly covered at room temperature.
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