INGREDIENTS
~8 slices (3/4 oz each) American cheese
~1can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
~1container (20 oz) refrigerated taco sauce with seasoned shredded chicken~1 1/2cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
~1can (4.5 oz) Old El Paso® chopped green chiles1/2cup sour cream
~1medium tomato, cut into 8 thin slices
~Shredded lettuce
DIRECTIONS
1. Heat oven to 375°F. With top edge of custard cup as a pattern, cut out round from each cheese slice. In each round, cut out small triangles for eyes and nose, and small shape for mouth to resemble jack-o'-lantern. Set aside. Spray outside bottom and sides of eight 6-ounce custard cups lightly with cooking spray.2. Separate dough into 8 biscuits. Roll or pat each biscuit into 4 1/2-inch round. Place biscuit rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15x10-inch pan with sides.
3. Bake 15 to 20 minutes or until deep golden brown.
4. Meanwhile, in medium saucepan, cook taco sauce with chicken, corn and chiles over medium heat 10 to 15 minutes, stirring occasionally, until mixture is thoroughly heated. Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, just until thoroughly heated.
5. Remove pan from oven. Carefully remove biscuit cups from custard cups; place biscuit cups, right side up, in same baking pan. Spoon chicken mixture evenly into each biscuit cup. Top each with tomato slice and jack-o'-lantern cheese slice.
6. Return to oven; bake 2 to 4 minutes longer or until cheese is melted. Sprinkle tops of cheese with shredded lettuce to resemble hair.
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This is a fun treat from Kellogg's that only takes about 30 minutes and the kids will love it!
INGREDIENTS
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows or 4 cups miniature marshmallows
6 cups Rice Krispies®6 pretzel rod sticks, broken in half or 12 wooden ice cream sticks
1 cup semi-sweet chocolate morsels
1 tablespoon shortening
Multi-colored sprinkles
DIRECTIONS
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated.
3. Using 1/2-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into ball. Push one pretzel piece into each. Cool.
4. In small saucepan combine chocolate morsels and shortening. Cook over low heat until melted, stirring constantly. Dip tops of balls into chocolate.Decorate with sprinkles. Place on wax-paper-lined baking sheet. Refrigerate until chocolate is firm. Individually wrap in plastic wrap. Best if served the same day.
Microwave Directions:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. In small microwave-safe bowl combine chocolate morsels and shortening. Microwave on HIGH for 1 minute or until melted, stirring every 15 seconds. Continue with recipe as directed above. Microwave cooking times may vary.
For best results: Use fresh marshmallows.-One jar (7 oz.) marshmallow creme can be substituted for marshmallows.-Diet, reduced calorie or tub margarine is not recommended.-Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Makes 12 servings.
HAPPY HALLOWEEN!
HAPPY HALLOWEEN!
