Jack O Lantern Sandwiches Recipes

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.

HEALTHY JACK-O'-LANTERN SANDWICHES

Steps:

• In a small bowl, whisk together mayonnaise and ketchup. Spread some of mayonnaise mixture on one side of 16 of the slices of bread. Top each of the 16 slices with ham or turkey, then 1 slice of cheese. Top with the remaining slices of toast. Use 4-inch pumpkin cookie cutter to cut each sandwich. Remove the top slice of toast from each sandwich, then use the tip of a paring knife to cut out eyes, nose and a mouth. Place the bread back on the sandwich so the orange cheese shows through the holes. Refrigerate until ready to serve.
• Accompaniments: Make mini jack-o'-lanterns by using the tip of a knife to cut eyes, a nose and mouth into the peel of a small orange. Cut just deep enough to expose the white pith. For bloody fingers, dip baby carrots into a sauce made by mixing ketchup with an Italian seasoning blend and enough cranberry juice to give the sauce a "bloody" consistency.

JACK -O- LANTERN SANDWICHES

Steps:

• In a bowl, combine the mayonnaise and salad dressing mix; spread on 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; cut out eyes and nose with a small triangle cutter.
• Use cutout pieces for the mouth.

JACK O LANTERNS

Steps:

• Use a cookie cutter or knife to cut each slice of bread into a circle.
• Spread orange cheese spread on the slices, all the way to the edges.
• Use pieces of black olive to make eyes, noses and mouths on each Jack O Lantern.

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.