Cereal Jack O Lanterns Recipes

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JACK-O'-LANTERNS



Jack-o'-Lanterns image

Need a party activity? Let the kids decorate cereal pumpkins, using their imaginations and a few extras.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 45m

Yield 12

Number Of Ingredients 8

3 tablespoons butter or margarine
3 cups miniature marshmallows
3 drops red food color
2 drops yellow food color
5 cups Cheerios™ cereal
12 to 15 whole cashews
Assorted gumdrops, raisins, candy-coated chocolate pieces, licorice
1 tube (4.25 oz) Betty Crocker™ white decorating icing

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.

Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1, Fiber 6 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Pumpkin, Sodium 85 mg, Sugar 7 g, TransFat 0 g

CEREAL JACK-O'-LANTERNS



Cereal Jack-o'-Lanterns image

Add a pumpkin grin and more to simple marshmallow treats made from crunchy Cheerios®.

Provided by Betty Crocker Kitchens

Categories     Dessert

Yield 16

Number Of Ingredients 8

1/4 cup margarine or butter
1 (10-oz.) pkg. regular marshmallows
Betty Crocker™ orange gel food color
6 cups Cheerios™ Cereal
Betty Crocker™ chocolate decorating icing
Black string licorice
Candy corn
Gumdrops

Steps:

  • Line cookie sheets with waxed paper. In large saucepan, melt margarine and marshmallows over low heat, stirring until smooth. Remove from heat. Stir in food color until well blended. Add cereal; stir until well coated.
  • Spray 1/3 cup measuring cup with nonstick cooking spray. Place rounded 1/3 cupfuls of mixture onto waxed paper-lined cookie sheets. Shape into 3-inch rounds, about 1/2 inch thick.
  • Decorate rounds with icing, licorice and candy corn to make jack-o'-lantern faces. Flatten gumdrops; shape into leaves and eyes. Attach to top of jack-o'-lanterns with icing. Place on waxed paper; let stand about 10 minutes or until firm.

Nutrition Facts : Calories 135, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Cookie (without decorations), Sodium 150 mg, Sugar 10 g

JACK-O'-LANTERN CREAM PUFFS



Jack-o'-Lantern Cream Puffs image

These jack-o'-lanterns may look spooky on the outside, but inside is a creamy, sweet treat. The classic flavor of pumpkin pie spice will have all your ghosts and goblins screaming for more! Karalee Helminak, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 19

1/2 cup water
1/4 cup butter, cubed
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 teaspoon pumpkin pie spice
2 eggs
FILLING:
4 ounces cream cheese, softened
1/2 cup canned pumpkin
2 tablespoons sugar
1/2 teaspoon pumpkin pie spice
3/4 cup whipped topping
FROSTING:
1/2 cup confectioners' sugar
2 teaspoons butter, softened
1/4 teaspoon vanilla extract
1 to 2 teaspoons milk
Green and orange food coloring
1 tablespoon baking cocoa

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.

Nutrition Facts : Calories 152 calories, Fat 9g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 72mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

JACK-O'-LANTERN JUMBLE



Jack-o'-Lantern Jumble image

"Perfect for Halloween, this snack mix pairs candy corn with crisp cereal tossed with a savory seasoning that has a hint of peanut butter," says field editor DeEtta Rasmussen, Fort Madison, Iowa. "The bowl empties in no time."

Provided by Taste of Home

Categories     Snacks

Time 1h15m

Yield about 2 quarts.

Number Of Ingredients 9

4 cups Corn Chex
4 cups Rice Chex
1 cup salted peanuts
1/4 cup butter, cubed
1/4 cup peanut butter
2-1/4 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 cup candy corn

Steps:

  • In a large bowl, combine the cereal and peanuts. In a small saucepan over medium heat, combine the butter, peanut butter, Worcestershire sauce, salt and garlic powder; cook and stir until butter and peanut butter are melted. Pour over cereal mixture and toss to coat. , Spread into a greased 15x10x1-in. baking pan. Bake at 250° for 1 hour, stirring every 15 minutes. Cool; stir in candy corn. Store in an airtight container.

Nutrition Facts : Calories 322 calories, Fat 15g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 481mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 2g fiber), Protein 7g protein.

CHEERY JACK O' LANTERNS



Cheery Jack O' Lanterns image

From the Cheerios website, this is a great recipe to try with the kids, as they will love the hands-on process of making these cute Jack O'Lanterns. Also a great decoration or food gift.

Provided by hellokitty

Categories     Dessert

Time 35m

Yield 8 jack o' lanterns (but really depends on the size), 8 serving(s)

Number Of Ingredients 8

3 tablespoons butter (do not use spread or tub products) or 3 tablespoons margarine (do not use spread or tub products)
3 cups miniature marshmallows or 32 large marshmallows
3 drops red food coloring
2 drops yellow food coloring
5 cups Cheerios toasted oat cereal
1/4 cup whole cashews
candy-coated chocolate decorative candies or licorice, as desired
1 (4 1/4 ounce) package betty crocker white decorating icing

Steps:

  • Melt butter and marshmallows in 2-quart saucepan over low heat, stirring constantly. Remove from heat; stir in food colors.
  • Stir in cereal until coated. Shape about 1/3 cup cereal mixture into ball. Press cashew in top center of ball for stem. Repeat with remaining cereal mixture and cashews. Let stand at least 15 minutes until firm.
  • Decorate with raisins and candies as desired, using icing to make decorations stick.

Nutrition Facts : Calories 191.6, Fat 7.5, SaturatedFat 3.4, Cholesterol 11.4, Sodium 206.4, Carbohydrate 30.5, Fiber 2.4, Sugar 11.8, Protein 3.3

JACK-O'-LANTERN JUMBLE



Jack-O'-Lantern Jumble image

"Perfect for Halloween, this snack mix pairs candy corn with crisp cereal tossed with a savory seasoning that has a hint of peanut butter," says field editor DeEtta Rasmussen, Fort Madison, Iowa. "The bowl empties in no time." From Taste Of Home 2003

Provided by The Daycare Lady

Categories     Halloween

Time 1h15m

Yield 2 quarts, 10 serving(s)

Number Of Ingredients 9

4 cups Corn Chex
4 cups Rice Chex
1 cup salted peanuts
1/4 cup butter or 1/4 cup margarine, cubed
1/4 cup peanut butter
2 1/4 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 cup candy corn

Steps:

  • In a large bowl, combine the cereal and peanuts. In a small saucepan over medium heat, combine the butter, peanut butter, Worcestershire sauce, salt and garlic powder; cook and stir until butter and peanut butter are melted. Pour over cereal mixture and toss to coat.
  • Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 1 hour, stirring every 15 minutes. Cool; stir in candy corn. Store in an airtight container. Yield: about 2 quarts.

Nutrition Facts : Calories 294.5, Fat 19.3, SaturatedFat 5.2, Cholesterol 12.2, Sodium 583.9, Carbohydrate 25.3, Fiber 2.5, Sugar 3.8, Protein 8.5

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