Best Jack O Lantern O Fragrance Recipes

JACK-O'-LANTERN EMPANADAS

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.

JACK O'LANTERN STEW

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 'O FRAGRANCE

Steps:

• When you cut the lid out of the pumpkin do it as evenly as possible and set aside.
• Clean and carve the pumpkin with any design you wish.
• Place the candle so that it will stand securely.
• Turn the pumpkin lid upside down and rub it well with the spice, using as much or little as you need for a good coating.
• Stick a few whole cloves into the underside of the lid as well.
• Light the candle and replace the lid on the pumpkin and enjoy the lovely fragrance.
• It's nice to do this in the evening and place the pumpkin in a window so the folks outside can enjoy your jack o lantern too.

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.

HALLOWEEN JACK-O-LANTERN PASTA DINNER

Steps:

• Carve each bell pepper as you would a Jack-O-Lantern, cutting the top off and hollowing out the inside before carving a face.
• Discard the tops.
• Cook pasta according to package directions.
• Drain Pasta.
• Mix pasta with warm sauce and spoon into each individual pepper, making sure the pasta 'oozes' out the eyes, mouth, and top of pepper.
• Serve with breadstick 'bones'--tie a knot at the end of each breadstick, bake, and enjoy!

JACK-O'-LANTERN CANDY APPLES

Steps:

• Line cookie sheet with cooking parchment paper. Wash and dry apples; remove stem and blossom ends. Insert stick into stem end of each apple.
• In 3-quart heavy saucepan, mix granulated sugar, water, corn syrup and food color. Heat to boiling over medium-high heat. Boil uncovered 15 minutes, without stirring, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Let stand until bubbling stops.
• Dip each apple into hot sugar mixture, turning to coat and letting excess drip off. Place on cookie sheet. Let stand until set.
• On surface lightly sprinkled with powdered sugar, roll fondant to 1/8-inch thickness. Using paring knife, cut out eyes, nose and mouth for each jack- o'-lantern. Attach leaf tip to icing tube; pipe leaves on each apple. Remove leaf tip from icing tube; attach small round tip. Pipe vines. Use icing to attach eyes, nose and mouth to each apple, pressing gently. Let stand until set.

JACK-O'-LANTERN CAKE

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.

JACK-O'-LANTERN STUFFED PEPPERS

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.