Find Recipes Instantly! (Type the Recipe name or any Ingredient) Crispy Rice Jack-o-lantern Notes: This is an easy way to make a Jack-o-lantern you can eat. Ingredients: 1 Stick Butter 2 (10 oz). Packages Marshmallows 12 C. Rice Crispy Cereal 1 tsp. Yellow Food Color 1/4 tsp. Red Food Color Green Decorating Icing in Tube Black Decorating Icing in Tube Decorating Tips 12 C. Bowl (not plastic) Preparation: Melt butter on low heat and add marshmallows. Stir marshmallows frequently. When marshmallows have dissolved, add food colors and mix well. When the marshmallow mixture is uniform in orange color add cereal and stir and mix until rice crispies are completely coated. Pour mixture into the bowl that has been well sprayed with a non- stick spray. Carefully press down cereal (spray the spoon or your hands when pressing the cereal, this helps so the cereal will not stick). Place into the refrigerator until completely chilled and firm. When the pumpkin is chilled remove from refrigerator and invert onto a plate. Remove bowl and decorate with leaves and stem. A great jack o lantern smile will be the finishing touch. The Jack-o-lantern makes a great centerpiece and a delightful treat. Mixed vegetable skillet 1 package(16oz)frozen corn,broccoli and red peppers mix. 1 can(15oz)black beans,rinsed and drained 1 cup thick and chunky salsa1 cup shredded cheese 1 TBLS.vegetable oil Heat oil in skillet,add vegetable mixture,beans and salsa.Reduce heat to medium.Cover and cook for 6-8 minutes,stirring occasionally until vegetables are crisp tender.Sprinkle with cheese if desired,heat for 2 minutes or so,till cheese is melted.Serve with bread or tortilla chips. Roasted Pumpkin Seeds As you hollow out your Halloween pumpkin, set aside seeds so you can roast them. They make a tasty snack treat! Wash the seeds and pat them dry. Soak for about an hour in soy sauce or Worcestershire sauce (you might want to try a batch of each just to see which you like better). Sprinkle w/ garlic powder if desired roast on cookie sheet @ low heat 225-250°. After 1/2 hr, turn the seeds over and continue roasting for another 1/2 - 1 hr. Test by biting into one - they're done when they're crunchy. Some variations, soak in butter instead of the soy or wooster sauce. Sprinkle with a few Italian spices - oregano for instance. Experiment until you find a flavor you like! Garlic Buttered Green Beans 1 lb. fresh or frozen green beans 2 to 3 tsp onion powder 1 to 1 1/2 tsp. garlic powder 1/2 c. sliced fresh mushrooms salt and pepper to taste 6 T. butter Cook green beans in water to cover until tender. Meanwhile, in a skillet, saute' mushrooms in butter until tender. Add onion powder and garlic powder. Drain beans; add to skillet, and toss. Season with salt and pepper. Summer Squash Ribbons 2 medium yellow squash, trimmed 2 medium zucchini, trimmed 2 TBSP butter 1 clove garlic, finely chopped 1 TBSP chopped fresh thyme 2 tsp. grated lemon peel 1 TBSP freshly squeezed lemon juice 1/4 tsp. salt 1/4 tsp. pepper Lay squash & zucchini flat on cutting board. Peel off long strips with a vetetable peeler; set aside. In a large saucepan, bring water to a boil over medium-high heat. Add squash & zucchini ribbons; cook for minutes. Drain and set aside. In another saucepan, heat butter over medium-low heat. Add garlic; cook til golden. Stir in thyme, lemon peel and juice, salt and pepper. Add squash & zucchini ribbons. Toss lightly.