Jack O Lantern Soup For Halloween Recipes

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JACK-O'-LANTERN ONION DIP



Jack-O'-Lantern Onion Dip image

Provided by Jamika Pessoa

Categories     appetizer

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 17

Nonstick cooking spray, for the baking dish
1 large egg
One 13.8-ounce tube refrigerated pizza dough
All-purpose flour, for rolling
12 cubes sharp Cheddar plus 1 cup shredded, plus more for sprinkling on top
1 to 2 jalapeños, sliced 1/4 inch thick
8 ounces cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup shredded mozzarella
1/2 cup shredded Parmesan
1/2 cup chopped fresh chives
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
4 cloves garlic, minced
1 medium yellow onion, grated
3 blue corn tortilla chips, plus more for serving
1/4 cup black olives, sliced

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.

JACK O'LANTERN STEW



Jack O'Lantern Stew image

I first had this dinner 42 years ago when I went to my first Halloween Party. It was originally called Grandma's Stuff in a Pumpkin, but that doesn't sound very scary. When my own kids started having Halloween parties, I began making this for them, with a little tweaking. I have also bought small pumpkins and made individual servings for each child at the party, it doesn't take that much longer to do, and the kids loved drawing the faces on their pumpkins and watched while I did the carving. My oldest son is now 21, and starting a cooking career - last October he called me and begged for this recipe. This is now a 3rd generation favorite- and who knows- may be passed onto more.

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 12

1 (9 to 12-inch) pumpkin
1 large onion, chopped
1 green pepper, cored, seeded, and diced
1 red pepper, cored, seeded, and diced
4 carrots, thinly sliced into rounds
3 celery sticks, thinly sliced
2 cloves garlic, crushed
1 pound lean ground beef
1 pound ground chicken or turkey
2 cups cooked rice (instant is okay)
1 large can diced tomatoes
1 large can tomato soup

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut the top off the pumpkin and scoop out the insides. Rinse well. Carve a spooky face onto the pumpkin, without going all the way through the flesh. Rinse well, oil outside of pumpkin. Bake the pumpkin shell for 30 minutes.
  • While shell is baking: saute the onion, green and red peppers, carrots, celery, and garlic until the vegetables begin to soften, about 8 minutes. Remove from pan and set aside. Brown ground beef and chicken. Add the veggies and cooked rice and cook over low heat, stirring often, for 10 to 15 minutes to let the flavors meld.
  • Remove pumpkin from oven and let stand 15 minutes. Stir the tomatoes and soup into the meat mixture. Place meat mixture into pumpkin. Put back in oven for 20 minutes. Serve on a platter with cheesy biscuits- -very yummy.

HALLOWEEN JACK-O'-LANTERN MEATLOAF



Halloween Jack-O'-Lantern Meatloaf image

This meatloaf has great holiday spirit. It will have everyone talking and maybe laughing. Don't worry, though, they are not laughing at you, but at the smile on the food's face.

Provided by Kelly Stoltenburg

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h50m

Yield 12

Number Of Ingredients 10

4 pounds lean ground beef
3 cups Italian bread crumbs
4 eggs
1 large onion, chopped
¼ cup spaghetti sauce
¼ cup grated Parmesan cheese
1 pinch garlic salt, or to taste
¼ cup spaghetti sauce
1 tablespoon Italian seasoning
3 drops orange food coloring, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine beef, bread crumbs, eggs, onion, spaghetti sauce, Parmesan cheese, and garlic salt in a large bowl. Push mixture down into the bottom of the bowl and smooth the top. Flip bowl over into a large cake pan with sides to hold drippings. Use fingers to mold a stem shape at the top and make a happy or scary pumpkin face in the meat.
  • Combine spaghetti sauce and orange food coloring in a small bowl. Paint the meat loaf surface with the sauce mixture and sprinkle Italian seasoning on the stem.
  • Bake in the preheated oven until inside is no longer pink, 1 1/2 to 2 hours.
  • Drain grease from cake pan or transfer loaf to a serving plate.

Nutrition Facts : Calories 445.3 calories, Carbohydrate 22.5 g, Cholesterol 169.1 mg, Fat 22.3 g, Fiber 1.9 g, Protein 36.2 g, SaturatedFat 8.5 g, Sodium 410.1 mg, Sugar 3.3 g

JACK-O'-LANTERN SOUP FOR HALLOWEEN



Jack-o'-Lantern Soup for Halloween image

Make a little munchkin (or a big one, or yourself) smile on Halloween with a cup of tomato soup topped with a cheesy jack-o'-lantern.

Provided by My Food and Family

Categories     Meal Recipes

Time 10m

Yield 2 servings

Number Of Ingredients 2

1 can (10-3/4 oz.) reduced-sodium condensed tomato soup
2 KRAFT Singles

Steps:

  • Prepare soup as directed on package.
  • Meanwhile, cut Singles into jack-o'-lantern shapes using cookie cutter or knife.
  • Top bowls of soup with cheese cutouts before serving.

Nutrition Facts : Calories 150, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 16 g, Protein 5 g

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