Jack Olantern Faces Recipes

JACK-O'-LANTERN HAND PIES

Steps:

• Heat oven to 350°F.
• Combine first 4 ingredients.
• Split biscuits horizontally in half. Roll out each dough piece to 4-inch round on lightly floured surface.
• Place 8 dough rounds in single layer on baking sheet sprayed with cooking spray; top with 2 Singles pieces and potato mixture, adding about 2 Tbsp. potato mixture to each round. Lightly brush edges of dough with water.
• Use sharp knife to cut jack-o'-lantern faces out of remaining dough rounds; place over topped dough rounds on baking sheet. Press edges together with fork to seal. Make 2 small cuts, about 1/2 inch apart, at top of each pie, then fold under dough at cuts to make pumpkin stems as shown in photo.
• Whisk egg and food colorings until blended; brush onto tops of pies.
• Bake 16 to 18 min. or until pies are puffed and golden brown.

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 CAKE POPS

Steps:

• If baking a cake yourself, bake the cake according to directions and allow it to cool completely. (I used a simple boxed cake mix)
• In a medium size bowl, beat the butter until fluffy. Add the melted chocolate and unsweetened cocoa and mix well.
• Slowly add the powdered sugar and mix until well combined then add milk 1 tablespoon at a time until the frosting is smooth and spreadable.
• Crumble the cake into a large bowl.
• Add 1/2 cup of the prepared frosting and mix well with a wooden spoon. It will take a few minutes, but you should notice that it becomes less crumbly and starts to come together. If the cake still feels dry after mixing well add 1-2 tablespoons of frosting until it will hold together if you squeeze a small amount in your hand.
• Form into 24 balls, just over an inch round. Round the balls out by rolling them in your hands. Don't worry about forming perfect balls as you can smooth them out after chilling. After you've formed the balls place the tray in the freezer for 15 minutes.
• Remove the cake balls from the freezer and gently roll any that need to be smoothed out. Return the pan to the freezer while you melt the candy melts.
• Place the candy melts in a microwave safe bowl and microwave for 20 seconds at a time stirring between intervals until smooth. If you do not have a microwave you can heat on low over a double boiler on the stove, but be careful not to get any water in the chocolate.If the chocolate melts, but doesn't feel smooth you can add 1-2 teaspoons of vegetable shortening or coconut oil and this should help make it smoother.
• Remove the cake balls from the freezer. Working one at a time, dip one end of a cake pop stick in the melted chocolate, then gently push the stick into a cake ball being sure not to go all the way through. Repeat with remaining sticks. Then place in the freezer for 2-5 minutes until the chocolate on the stick has set.
• If needed, repeat the process to melt the chocolate before beginning to coat the cake pops.
• To coat the cake pops in the melted choclate, dip and twirl each cake pop until completely coated. Gently tap the stick on the side of the bowl to allow any excess chocolate to drip off. Either place the coated cake pops on a parchement or silicone lined baking sheet, or you can poke holes in the bottom of a cardboard box and use this to place the cake pops in while you coat the rest.
• Melt 2 tablespoons of chocolate chips in a microwave safe bowl using the same method we used for the candy melts.
• Dip the end of a toothpick into the melted chocolate and use this to draw the faces on the cake pops.
• Use the green gel icing to pipe a stem on the top of each cake pop.

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 PUMPKIN PANCAKES

Steps:

• Stir together flour, oats, brown sugar, baking powder, cinnamon, cloves, and salt in a large bowl. In a separate large bowl, lightly beat together the milk, egg, pumpkin, and oil. Stir flour mixture into the pumpkin mixture, blending just until moistened.
• Heat a lightly greased griddle over medium high heat.
• Pour batter, 1/3 cup at a time, onto the prepared griddle. Make a jack-o-lantern face in each pancake with the chocolate chips. Cook until bubbles appear on the surface, then flip and cook until golden brown on the other side, about 5 minutes per side.