PUMPKIN PATCH CUPCAKES
Create your own pumpkin patch of friends for this year's Halloween party. These goofy pumpkin cupcakes are fun to make with just a few simple Betty Crocker™ products.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Prepare the white cake mix in a bowl. Add orange food coloring to attain the desired orange color.
- Bake cupcakes in Betty Crocker™ cupcake liners, and let them cool completely.
- Remove two cooled cupcakes from cupcake liners. Using the round tip (#12), top the first cupcake with one layer of orange icing. Flip and place the second cupcake upside down on top of orange icing layer.
- Add a dab of icing on the back of two "Eyeballs" decors, and place on the top cupcake.
- Using the round tip (#12), create small tooth-shaped rectangles between two cupcakes with White Tube Icing.
- Using the Green Tube Icing and the leaf tip (#352), create 2 small leaves at the center of the top of the cupcake.
- Place a thin pretzel stick in the center of the top of the pumpkin face cupcake.
Nutrition Facts : Calories 490, Carbohydrate 60 g, Cholesterol 100 mg, Fat 1, Fiber 4 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 9 g, TransFat 0 g
CHEDDAR PUMPKIN APPETIZERS
Guests will enjoy clever edible pumpkins, whether served as an appetizer or used as a garnish. What a treat!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling.
- With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts.
- Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.
Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 15 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Pumpkin, Sodium 270 mg, Sugar 2 g, TransFat 0 g
JOANNE'S PUMPKIN PATCH PARADISE
This is a wonderful snack recipe. The first time I tried it, I ended up eating the entire batch by myself. It is perfect for any occasion, especially parties and get-togethers!
Provided by BULLDOGCHICA
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 1h15m
Yield 22
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Grease a 10x15-inch baking sheet.
- Combine corn cereal, rice cereal, pretzels, and peanuts in a large bowl.
- Heat peanut butter, butter, Worcestershire sauce, salt, and garlic powder in a saucepan over high heat until peanut butter is melted, about 5 minutes. Pour mixture over cereal mixture and toss to evenly coat. Spread cereal mixture over prepared baking sheet.
- Bake in the preheated oven, stirring every 15 minutes, until cereal mixture is dry, about 1 hour. Allow to cool. Stir candy corn and chocolate pieces into cereal mixture before serving.
Nutrition Facts : Calories 166.2 calories, Carbohydrate 17.7 g, Cholesterol 6.2 mg, Fat 9.6 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 3.1 g, Sodium 222.2 mg, Sugar 8.1 g
PUMPKIN PATCH TARTS
My son's favorite Thanksgiving recipe!
Provided by the4taals
Categories Fruits and Vegetables Vegetables Squash
Time 1h35m
Yield 42
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tart shells on a baking sheet.
- Bake in the preheated oven for 1 minute. Remove from oven, leaving oven on.
- Combine pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract in a large bowl. Whisk until well combined. Pour filling into tart shells.
- Bake in the preheated oven for 10 minutes. Turn pan and bake until set, about 12 minutes more.
- Cool tarts for 10 minutes; refrigerate until chilled, about 1 hour. Serve with whipped cream.
Nutrition Facts : Calories 879.1 calories, Carbohydrate 119.6 g, Cholesterol 16.7 mg, Fat 41.1 g, Fiber 0.6 g, Protein 9.8 g, SaturatedFat 10.3 g, Sodium 612.1 mg, Sugar 35 g
PUMPKIN PATCH BROWNIES
You don't have to take up gardening or have a green thumb to take on this delicious brownie pumpkin patch. It's a chocolatey patch of deliciousness that looks just as great as it tastes...and a perfect one to serve up for a spooky Halloween! Enjoy a classic batch of delicious brownies decorated with candy pumpkins and finished with crushed Oreos for extra crunch! The best part: these pumpkin patch brownies are the best when made with others. Get the family involved to help you decorate a fun treat for fall.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
- Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour 30 minutes.
- Using foil to lift, remove brownie from pan, and peel foil away. In small bowl, stir frosting and food color until blended. Remove 1 tablespoon frosting; spoon into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; set aside.
- Spread remaining frosting on top of brownie. Sprinkle crushed cookies in 4 rows on top of frosting, about a generous tablespoon per row. Sprinkle decors over top. Place candy pumpkins in 4 rows by 4 rows. Pipe small green lines for vines (see photo as guide).
- Cut into 4 rows by 4 rows with one of the candy pumpkins in center of each brownie. Store covered in airtight container.
Nutrition Facts : Calories 270, Carbohydrate 44 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 150 mg, Sugar 32 g, TransFat 0 g
PUMPKIN PATCH BISCUITS
I got smart and started making double batches of these moist, fluffy biscuits to meet the demand. My dad loves their pumpkiny goodness and requests them for Christmas, Father's Day and his birthday. -Liza Taylor, Seattle, Washington
Provided by Taste of Home
Time 40m
Yield 6 biscuits.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. , Bake at 425° for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm.
Nutrition Facts : Calories 328 calories, Fat 17g fat (11g saturated fat), Cholesterol 44mg cholesterol, Sodium 609mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 2g fiber), Protein 5g protein.
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- Pumpkin Pinwheels. As long as you have an hour to spare, why not whip up 30 of these bite-sized pumpkin treats? All you’ll need is bacon, cream cheese, pumpkin puree, shallots, parmesan, crescent rolls, and plenty of herbs.
- Pumpkin Quesadillas. I know pumpkin quesadillas don’t necessarily sound like something you’d go out of your way to make, but hear me out! You’ll spice up the naturally bitter flavor of the pumpkin puree with garlic powder, ground cumin, salt, and just a hint of cinnamon.
- Pumpkin Dip. If sweet appetizers are more your style, you’ll love this recipe for pumpkin dip. It’s super easy to make, requiring only five ingredients (cream cheese, sugar, pumpkin puree, vanilla extract, and pumpkin pie spice – homemade is best).
- Soft Pumpkin Pretzels with Cinnamon Sugar. Despite the somewhat lengthy ingredients list, these soft pretzels aren’t that difficult to make. You can have a dozen of them ready to eat in only 45 minutes.
- Pumpkin-Shrimp Bruschetta. This recipe is bruschetta like you’ve never had it before! It takes about 35 minutes to whip up 20 of these savory, bite-sized delights, and it’s time well spent.
- Pumpkin Pecan Crescent Rolls. Perhaps one of the most prevalent autumn arguments is over which pie is better: pumpkin or pecan? These pumpkin pecan crescent rolls combine the best of both worlds.
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- Pumpkin Hummus. If you’ve worked all day over a hot stove in an even hotter kitchen to make the most amazing meal you can make, the last thing you’ll want to do is spend even more time on appetizers.
- Pumpkin Fritters. These crispy, perfectly golden-brown pumpkin fritters are one of my all-time favorite pumpkin appetizers. They’re so easy to make, taking only 5 minutes to prepare and 15 to cook.
- Pumpkin Pecan Baked Brie. Baked brie is warm, gooey, and – of course – cheesy, and it tastes so unbelievably good, no matter what you add to it or what time of year you make it.
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