Cheesy Jack O Lantern Recipes

JACK-O'-LANTERN CHEESE BALL

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 blended. Stir in sliced onions and peppers. Refrigerate 1 hour.
• Shape into ball; roll 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 green onion piece into top for stem.
• Serve with crackers.

MAC AND CHEESE JACK O' LANTERN

Steps:

• Preheat the oven to 400°F Cut the bread into 2 triangles for jack o' lantern eyes, 1 large mouth, and 1 stem.
• Bring a large pot of generously salted water to a boil. Add the cauliflower and cook until tender, about 5 minutes. Use a slotted spoon to transfer the cauliflower to a blender. Add the macaroni to the boiling water and cook until just tender, about 4 minutes. Drain and transfer to a 9-inch pie dish.
• While the macaroni cooks, add the cream, mustard, and 1 1/2 cups cheese to the blender. Puree until smooth. Season to taste with salt and pepper. Pour over the macaroni and gently stir until well-combined. Top with the remaining 1/2 cup cheese, then the pumpernickel croutons.
• Bake until bubbling, about 15 minutes.

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.

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.

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 PIZZAS

Steps:

• Preheat oven to 425°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in salt and pepper., Place muffins in 15x10x1-in pans. Spread tops with pizza sauce; top with beef. Sprinkle with cheese., Bake until cheese is melted, about 5 minutes. Add olives and peppers to make jack-o'-lantern faces.

JACK-O'-LANTERN BURGERS

Steps:

• In a large bowl, combine soup mix, ketchup, brown sugar, horseradish and chili powder. Crumble beef over mixture; mix well. Shape into 10 patties. Grill, broil or pan-fry until the meat is no longer pink. , Cut eyes, nose and mouth out of each cheese slice to create a jack-o'-lantern. Place cheese on burgers; cook until cheese is slightly melted, about 1 minute. Serve on buns.

JACK-O'-LANTERN CHEESEBURGER PIE

Steps:

• Cook first 5 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in ketchup and Worcestershire sauce; cool.
• Unfold 1 piecrust, and place on a lightly greased baking sheet. Spread mustard evenly over crust. Stir together meat mixture and 2 cups cheese; spoon onto center of crust, leaving a 2-inch border.
• Unfold remaining piecrust, and cut out a jack-o'-lantern face, reserving pastry cutouts to use as a stem. Place crust over meat mixture; crimp edges of crust, and fold under. Place stem on top of jack-o'-lantern face.
• Whisk together 2 tablespoons water, egg, and 1 drop each of red and yellow food coloring; brush over crust.
• Bake at 425*F (220*C) for 20 minutes; remove from oven, and brush again with egg mixture. Fill eyes, nose, and mouth with remaining 1 cup cheese. Bake 5 to 10 more minutes or until golden brown.

JACK-O-LANTERN COOKIES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Mix pumpkin, sugar, cinnamon, ginger, and nutmeg in a bowl until thoroughly combined. Set aside.
• Sift flour, salt, and baking soda together in a large bowl. Stir in brown sugar, shortening, egg, and molasses, mixing until smooth. Fold in rolled oats.
• Roll cookie dough out to 1/8 inch thick on a lightly floured surface. Cut out 48 circles using a 2 1/2 inch cookie cutter. Arrange 24 of the circles on a baking sheet and place a teaspoon of pumpkin filling on each. Cut Jack-O-Lantern faces on the remaining 24 circles, then lay the faces over the pumpkin filling, sealing the edges.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

JACK-O'-LANTERN CAKE

Steps:

• Heat oven to 325°F. Grease and flour 2-quart round casserole or 2 1/2-quart ovenproof bowl. Make 1 box cake batter as directed on box. Pour into casserole.
• Bake 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from casserole; place rounded side up on cooling rack. Cool completely, about 1 hour. Make, bake and cool remaining cake mix using same casserole or bowl.
• With sharp knife, carefully slice piece from top of each cake to make flat surface where cakes will be placed together to form pumpkin shape. (Cake scraps can be saved and added to another recipe such as pudding or trifle if desired.)
• In medium bowl, place frosting; tint with 9 drops yellow and 6 drops red food color to make orange frosting. On plate, place 1 cake, rounded side down. Spread 2/3 cup of the orange frosting over cake almost to edge. Place second cake, rounded side up, on frosted cake to make round shape. Spread a thin layer of frosting over entire cake to seal in crumbs. For easier handling, refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining orange frosting.
• Trim ice-cream cone to desired height for stem; place upside down on cake. Cut out eyes, nose, mouth, vines and leaves from fruit snack rolls. Place on frosted cake to form face. Store tightly covered.

JACK O' LANTERN CHIPS AND DIP RECIPE BY TASTY

Steps:

• For the guacamole: Mash avocados with the lime juice. Add the rest of the ingredients and mix thoroughly.
• For the queso: In a pot over medium heat, melt 1 Tbsp. butter and sauté scallions. Add cheese, milk and cornstarch, and mix until melted and smooth. Add green chiles and mix until combined.
• Serving: Draw eyes and carve a sad mouth on a small pumpkin. Hollow out the inside and insert a bowl. Pour queso in the bowl and top with chopped tomatoes. Spoon guacamole coming out of the pumpkin's mouth. Serve with chips!
• Spoon guacamole coming out of the pumpkin's mouth. Serve with chips!
• Enjoy!

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.