Jack O Lantern Stew Recipes

STRAWBERRY JACK-O-LANTERNS

Steps:

• In a large microwavable glass bowl combine white chocolate chips and food coloring. Melt in microwave for 1 to 1/2 minutes stopping to stir every 30 seconds
• Dip the extra-large strawberries into the white chocolate allowing excess chocolate to drip off. Set on a baking sheet covered with waxed paper. Place in refrigerator for 10 minutes. If chocolate sets up while dipping just place it back into the microwave for 15 seconds.
• While the strawberries are cooling, place milk chocolate chips into a releasable plastic sandwich bag and close. Microwave for 20 to 30 seconds. Snip 1 corner with scissors and decorate the strawberries like Jack-O-Lanterns.

JACK-O'-LANTERN ONION DIP

Steps:

• Preheat the oven to 400 degrees F. Coat a 10-inch round baking dish or skillet with nonstick cooking spray.
• Beat the egg together with 1 tablespoon water in a small bowl and set aside.
• Roll out the dough on a lightly floured surface. Divide and cut the dough into 12 rectangles. Brush the egg wash on top of each rectangle.
• Place a Cheddar cube in the center of each rectangle. Place a couple jalapeño slices on every other rectangle (see Cook's Note). Close the dough around the cheese cubes and jalapeños and shape the pieces into balls. Place the balls around the edge of the prepared baking dish.
• Mix the shredded Cheddar, cream cheese, mayonnaise, mozzarella, Parmesan, chives, salt, pepper, garlic and onion together in a medium bowl. Spoon the mixture into the center of the baking dish. Sprinkle additional Cheddar on top. Bake until the cheese is bubbly and golden brown, 20 to 25 minutes.
• Arrange the blue corn tortilla chips and olive slices to resemble a Jack-o'-lantern. Serve hot with more tortilla chips.

PUMPKIN STEW

Steps:

• Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.
• Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
• Preheat oven to 325 degrees F (165 degrees C).
• Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.
• Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.

JACK-O'-LANTERN SANDWICHES

Steps:

• In a bowl, combine the mayonnaise and salad dressing mix; spread over one side of each slice of bread. Top half of the slices with cheese, chicken and lettuce. Top with remaining bread. , Cut sandwiches with a 4-in. pumpkin-shaped cutter. Remove top slice; using a small triangular cutter and a knife, decorate as desired. Replace slice.

JACK-O-LANTERN SUPPER CASSEROLE

Steps:

• Paint face on pumpkin with marker.
• Brown beef and onion. Drain.
• Add soup, sugar, soy sauce and mushrooms and simmer 10 minute
• Add rice and waterchestnuts.
• Spoon into pumpkin. Replace top. Bake on cookie sheet in center of oven at 350 degrees for 1-2 hours or until inside of pumpkin is tender.
• Serve on plate. Scoop cooked pumpkin out and serve.

JACK-O'-LANTERN TARTS

Steps:

• On a lightly floured work surface, roll out one disk of dough to a 1/8-inch thickness. Cut out six 6-inch circles. Fit pastry in bottoms of six 3 3/4-inch fluted tart tins. Trim overhanging edges. Place tins on an ungreased baking sheet, and transfer sheet to refrigerator; chill shells until firm, about 30 minutes. Repeat with second disk of dough, lining six more tins.
• Roll out third disk of dough to an 1/8-inch thickness, and cut out twelve 3-inch circles. Place circles on a parchment-lined baking sheet, and transfer to refrigerator. Chill until very firm, about 30 minutes.
• Heat oven to 375 degrees. In a large bowl, whisk together pumpkin puree, eggs, honey, sugar, 1 cup heavy cream, cinnamon, ginger, cloves, and salt. In a small bowl, lightly beat together egg yolk and remaining 2 tablespoons heavy cream. Remove the tart tins from refrigerator, and brush crusts with egg glaze. Divide filling among shells.
• Transfer baking sheet to oven, and bake tarts until edges are golden brown and filling has set, about 30 minutes. Transfer baking sheets to wire racks to cool.
• Remove chilled pastry circles from refrigerator. Using a clean utility knife or a sharp paring knife, cut a jack-o-lantern face into each circle. Chill faces in freezer 15 minutes. Brush faces with remaining egg glaze.
• Transfer baking sheet to oven, and bake faces until golden brown, about 12 minutes. Transfer to a wire rack to cool.
• When pies and faces have cooled, place one face on each tart.