Popcorn Jack O Lanterns Food

POPCORN JACK-O'-LANTERNS

Steps:

• Place popcorn in a large bowl. In a large microwave-safe bowl, heat butter, marshmallows and 1/2 cup marshmallow creme on high for 1-1/2 to 2 minutes or until melted; stir in gelatin powder until dissolved. Pour over popcorn and toss to coat., With lightly buttered hands, quickly shape mixture into twelve 3-in. balls, flattening one side slightly. For each stem, insert a green Dots candy at the top of pumpkin, attaching with marshmallow creme. Cut fruit roll into leaves and vines; attach to top of pumpkin. , Warm Tootsie rolls in a microwave for 5-10 seconds, then flatten and cut into facial features as desired; attach with remaining marshmallow creme.

PINEAPPLE JACK-O'-LANTERN

Steps:

• Lay the pineapple down horizontally on a cutting board. Using a serrated knife, cut off the top 1 1/2 inches, leaving the leafy crown intact. Set top aside.
• Place the pineapple upright, with the flesh exposed on the top. Center the pineapple corer-slicer directly over the center core and push down slightly. Hold the pineapple with your left hand while twisting the handle of the corer-slicer clockwise with your right hand, with a slight downward pressure. Continue until you reach the bottom, making sure that you do not cut through the skin at the bottom of the pineapple.
• Pull up on the handle of the corer-slicer while pulling down with your left hand to remove it from the pineapple. Remove the handle from the corer-slicer and remove the sliced pineapple to a serving plate. Pour any juice that has collected in the bottom of the pineapple into a glass or container for another use.
• Using a paper towel to get a firm grip, reach into the pineapple and wrap the paper towel around the core that remains inside. Place a firm grip on the core, and twist slightly to detach the core from the bottom of the pineapple. Discard core.
• Using a large spoon, scrape any remaining pineapple from the bottom of the pineapple to create a level surface for the candle.
• Using a small flexible paring knife, carve out eyes, nose and a scary grin. Replace the top of the pineapple and refrigerate until ready to display. When ready to display, place a tea light candle inside and illuminate.

COOKIES 'N CREAM JACK-O'-LANTERN POPCORN BALLS

Steps:

• Chop 11 cookies; toss with popcorn and raisins in large bowl.
• Cook marshmallows and butter in saucepan on low heat until marshmallows are melted and mixture is blended, stirring constantly. Pour over popcorn mixture; toss to coat.
• Shape into 10 (2-1/2-inch) balls. Cut remaining cookies in half. Insert 1 cookie half into top of each ball to make a "stem." Serve in cupcake liners if desired.

JACK-O-LANTERNS

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.

JACK-O'-LANTERN POPCORN BALLS

Steps:

• Place popcorn in a roasting pan; keep warm in a 200° oven. , In a large heavy saucepan, combine the sugar, water, corn syrup, vinegar and salt. Cook over medium heat until a candy thermometer reads 250° (hard-ball stage)., Remove from the heat. Stir in vanilla and food coloring (about 1 teaspoon yellow and 9 drops red) until blended. Immediately pour over popcorn and stir until coated. When mixture is cool enough to handle, quickly shape into 3-1/2-in. balls, dipping hands in cold water to prevent sticking., Cut triangles and rectangles from candy bars for pumpkin eyes, noses and mouths. In a small bowl, combine the frosting with 5 drops of yellow and 3 drops of red food coloring; attach facial features with frosting. Attach a spearmint leaf to the top of each.

JACK-O'-LANTERNS

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.

JACK-O'-LANTERN POPCORN BALLS

Steps:

• Microwave butter and marshmallows in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until marshmallows are puffed. Stir in gelatin until well blended.
• Pour marshmallow mixture over popcorn in large bowl; mix well. Shape into 12 balls with lightly greased or moistened hands.
• Top each ball with a gumdrop piece to resemble pumpkin stem. Decorate with melted chocolate to resemble jack-o'-lantern faces.

POPCORN JACK-O'-LANTERNS

Steps:

• Place popcorn in large bowl.
• In a large microwave-safe bowl, heat butter and marshmallows on high for 1 1/2 to 2 minutes or until melted.
• Stir in gelatin powder until dissolved.
• Pour over popcorn and toss to coat.
• With lightly buttered hands, quickly shape mixture into twelve 3-inch balls, flattening one side slightly.
• For each stem, insert a green Dots candy at the top of pumpkin, attaching with marshmallow creme.
• Decorate jack o'lantern faces as desired with fruit roll and licorice, attaching with marshmallow creme if necessary.