Jack O’Lantern Shepherd’s Pie Stuffed Peppers

Tasty beef and veggie mix topped with cheesy mashed potatoes stuffed into ghoulish peppers Thank you Cupcakes and Kale Chips

4-6 orange peppers 
1 pound ground beef
1/2 medium onion, chopped 
1 garlic clove, crushed or minced
3/4 cup tomato paste (one 6-ounce can)
1/4 cup Worcestershire sauce
1 1/2 cups beef broth
4 cups, or about two 10 oz. packages frozen vegetable medley, thawed (carrots, peas, corn, and green beans)
1 pound Russet potatoes, peeled and cut into about 1 inch chunks
1/4 cup Greek yogurt or sour cream
1/4 cup milk
1 teaspoon kosher salt
1 cup shredded cheddar cheese, divided

• Slice the top off of each of the peppers and reserve. 
• Remove the seeds and, if desired, use a paring knife to carve a jack o'lantern face into each pepper.
• Heat a skillet over medium heat 
• Add the ground beef, onion, garlic, and a pinch of salt and pepper  
• Cook, breaking up the meat, until it is browned. 
• Drain any excess grease. 
• Stir in the tomato paste, Worscestershire sauce, and beef broth. 
• Add vegetables, bring to a simmer, and cook for 10-15 minutes or until thickened slightly. Season to taste with salt and pepper.
• While the meat is cooking, place the potatoes and a pinch of salt into a pot of cold water, cover, and bring to boil. 
• Remove cover and boil for 10-12 minutes, until fork tender. 
• Drain and return to the pot
• Add ½ cup shredded cheddar cheese, Greek yogurt or sour cream, milk, and salt. 
• With potato masher or hand mixer, mash to desired consistency.
• Preheat your oven to 350°F.
• Divide the meat mixture between the peppers
• Top with the mashed potatoes and remaining cheese, and place in a glass baking dish.
• Bake for 30-45 minutes, or until heated through, peppers are tender and cheese and potatoes are slightly browned.

Jack O Lantern Sugar Cookies

Cute....and delicious. Perfect for Halloween. Thank you Mommys Kitchen

1/3 cup unsalted butter, softened

1/3 cup shortening

1 cup granulated sugar

1 tsp baking powder

dash salt

1 egg

1 tsp vanilla extract

2 cups all purpose flour

Coloured Icing:

2 cups confectioner’s sugar (powdered sugar)

1 tablespoon softened butter or margarine

4 - 5  tablespoons milk

1 1/2 teaspoons vanilla extract

orange & green food coloring or icing paste
Candy corns & Licorice Ropes  (mouth and eyes)

• In a medium size bowl beat shortening and butter together with a electric mixer. 
• Add sugar, vanilla extract and egg.
• Mix the flour, baking powder and salt together then add to the creamed mixture. 
• Mix together scraping the sides of the bowl and form into a ball
• Place dough inside a large zip lock bag and refrigerate for at least 2 hours.
• Remove dough and let sit on the counter at least 30 minutes. 
• Roll dough on a lightly floured surface until it is about 1/4 inch thick.
• Cut with pumpkin shaped cookie cutter and place on a un greased baking sheet.
• Bake at 375 for 7-8 minutes or until edges are firm and start to get golden brown. 
• The bottom of the cookies should be light brown as well.
• Remove from oven and let cool on baking sheet 5 minutes. 
• Remove and place on a baking rack to cool completely. 
• Frost with colored icing.
• To make the icing, mix all ingredients together blending with a fork. 
• If too dry, add a little more milk. 
• The icing is thin and pourable, so don't be alarmed. 
• Once mixed, remove about 1/2 cup to a separate bowl to use as green icing for the stems.  
• To the remaining icing add a few drops of orange food coloring or icing paste. 
• Spoon over cookies and let the icing run off the sides. 
• Add candy corn eyes and a licorice mouth. 
• Let frosted cookies set for at least 6 hours or overnight so the icing will harden.

Pumpkin S’mores Rice Krispie Treats

Pumpkin marshmallows and S'mores flavors make these Rice Krispie Treats the perfect fall party treat. Thank you Inside BruCrew Life

3 Tablespoons butter

1 - 8 ounce bag JET-PUFFED Pumpkin Spice Mallows

3 cups chocolate Rice Krispies cereal

2 cups Golden Grahams cereal

1 cup JET-PUFFED Mini Marshmallows

8 snack sized Hershey bars, chopped

4 ounces chocolate CandiQuik

1/4 cup JET-PUFFED Mallow Bits

• Melt the butter in a large saucepan over medium heat. 
• Stir in the Pumpkin Spice marshmallows and continue to stir until completely melted.
• Stir in the Rice Krispie cereal and Golden Grahams until completely coated. 
• Let cool for 3-4 minutes.
• Stir in the mini marshmallows and chocolate candy bar chunks. 
• Press the mixture into a buttered 8x8 baking dish firmly, but not too hard. 
• Let cool completely. 
• Cut into 16 squares. 
• Press a straw with a washi flag on top into the top of each square.
• Melt the CandiQuik according to the package directions. 
• Spoon into a small ziplock baggie and cut one corner off. 
• Drizzle over the tops of the rice krispie treats and top with the marshmallow bits. 
• Store in a covered container on the counter.