Jack O Lantern O Fragrance Recipes

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 ORANGES

Steps:

• Choose which side of each orange will be the jack-o'-lantern's face; cut a thin slice from the bottom of each so that it rests flat. Cut another small slice from the top. Spoon out pulp. Chop pulp and combine with apple and grapes; set aside., Cut faces as desired; decorate with cloves and almonds. Spoon fruit mixture into jack-o'-lanterns.

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 '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.

STUFFED JACK-O-LANTERN BELL PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
• Lightly mix together the ground beef, egg, bread cubes, onion, tomato, garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper in a bowl.
• Wash the peppers, and cut jack-o'-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. Slice off the tops of the peppers, and scoop out the seeds and cores. Stuff the peppers lightly with the beef stuffing, and place them into the prepared baking dish so they lean against each other.
• Bake in the preheated oven until the peppers are tender and the stuffing is cooked through and juicy, about 1 hour.

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!

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 ORANGES

Steps:

• Choose the side of each orange that will be the face.
• If necessary, cut a slice off the bottom of each orange so it will rest flat.
• Cut a small slice off the top of each and spoon out the pulp.
• Chop pulp (if necessary) and mix with the apple and grapes; set aside.
• Cut faces on orange skins and decorate with almonds and cloves.
• Spoon the fruit salad into the oranges.

JACK-O'-LANTERN FACES

Steps:

• Whisk together flour, cocoa powder, and salt. Beat butter with sugar on medium-high speed until pale and fluffy. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low; gradually add flour mixture. Divide dough in half; form each half into a disk and wrap each in plastic. Refrigerate until firm but still pliable, about 1 hour.
• Preheat oven to 350 degrees. Working with one disk at a time on lightly floured parchment, roll out dough 1/4 inch thick. Brush off excess flour; transfer dough on parchment to a baking sheet and freeze until firm, about 15 minutes. Cut into 4 1/2-inch pumpkin shapes with cookie cutters, rerolling scraps as needed. Transfer cookies to parchment-lined baking sheets; cut faces with the tip of a sharp paring knife. (If dough starts getting too soft, freeze 10 minutes.) Freeze until firm, about 15 minutes. Bake, rotating once, until just set, 12 minutes. Remove from oven; fill cutouts with crushed candy. Bake again until cookies begin to brown at edges and candy is melted, 3 minutes. Let cool completely on sheets on wire racks.

JACK-O'-LANTERN SMOOTHIES

Steps:

• In small microwavable bowl, melt chocolate chips on High for 1 minute or until melted. With tip of knife, spread chocolate on inside of each plastic cup to resemble eyes, nose and mouth of jack-o'-lantern. Repeat with 3 more cups. Refrigerate 5 minutes or until chocolate is set.
• Meanwhile, in blender container, place all remaining ingredients; cover and blend until smooth. Pour into chocolate painted cups.