Type what you have

Ingredients

• ✓ red food coloring
• liqueur
• lemon juice
• lemonade concentrate
• orange juice concentrate
• lemon-lime carbonated beverage
• orange
• lemon

Instructions

1. 1 Gather the ingredients.
2. 2 In a large punch bowl combine whiskey, lemon juice, lemonade concentrate, and orange juice concentrate.
3. 3 Stir in lemon-lime soda and add a few drops red food coloring.
4. 4 Float orange and lemon slices for garnish.

By Kerri MacDonald

Ingredients

• ✓ red food coloring
• cooking spray
• gelatin mold
• peach flavored jell-o mix
• water
• evaporated milk
• peach schnapps
• blue food coloring
• water

Instructions

1. 1 Lightly grease a brain-shaped gelatin mold.
2. 2 Stir peach gelatin mix with 3 cups boiling water in a bowl until gelatin is dissolved. Allow to cool to room temperature, about 20 minutes. Mix in evaporated milk and peach schnapps; pour into the prepared mold. Refrigerate until set, 4 to 6 hours.
3. 3 Dip the mold in warm water to loosen; don't let water enter the top of the mold. Invert the mold onto a serving platter and lift to release the brain.
4. 4 Mix blue and red food coloring in a small bowl with 2 teaspoons water. Use a small, clean paintbrush to paint coloring into the grooves of the brain. Place the brain into the refrigerator until color sets. Serve cold.

By Marie Angel Cat

Ingredients

• ✓ red food coloring
• sugar
• water
• vanilla extract
• lemon-lime flavored carbonated beverage
• lemon

Instructions

1. 1 In a saucepan, combine sugar and water. Boil for 1 minute, stirring to dissolve sugar. Remove from heat, and stir in vanilla and red food coloring; allow to cool. Store in a squeeze bottle for easy use.
2. 2 Fill glasses halfway with ice. Add 1 tablespoon syrup, then top with 8 ounces lemon-lime soda. Garnish with a slice of lemon.

By JoJo

Ingredients

• ✓ red food coloring
• water
• lemon gelatin mix
• gin
• sparkling wine
• gelatin

Instructions

1. 1 Pour boiling water over lemon-flavored gelatin in a glass measuring cup; stir to combine. Stir in gin. Pour mixture into sixteen 2-ounce cups. Arrange cups in muffin tins, tilted to one side.
2. 2 Refrigerate until set, about 4 hours.
3. 3 Combine 1 1/4 cup sparkling wine and unflavored gelatin in a small pot. Let sit, about 3 minutes. Heat over low heat, stirring constantly, until gelatin is dissolved, 3 to 5 minutes. Add remaining 1/2 cup wine and food coloring; stir to combine.
4. 4 Remove muffin tins from refrigerator. Set cups upright; pour wine mixture over lemon mixture.
5. 5 Return to the refrigerator and chill until set, about 4 hours.

By gnomeygoose

Ingredients

• ✓ red food coloring
• yellow cake mix
• vanilla frosting

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof Pyrex glass mixing bowl with shortening and dust with flour.
2. 2 Prepare cake as directed on box. Pour batter into prepared bowl.
3. 3 Bake 50-60 minutes or until cake tester inserted into center comes out clean. Cool 15 minutes.
4. 4 Invert on cake plate with widest part of cake on the bottom. Cool 3 hours before decorating.
5. 5 Insert a clean doll into center of cake. Decorate the skirt with icing tinted any color or use more than one color. Use a decorator tip to make the skirt as fancy as you like and decorate the top of the doll for the top of the dress also.

By Sherry Johnson

Ingredients

• ✓ red food coloring
• white cake mix
• chocolate pudding mix
• buttermilk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). Stir in pudding mix and food coloring.
3. 3 Pour into cake pan(s) and bake according to package directions.

By Andrea

Ingredients

• ✓ red food coloring
• grapefruit
• water
• sugar
• corn syrup

Instructions

1. 1 Remove 3 long strips of grapefruit peel (just the zest, not the pith) with a vegetable peeler or large zester and place strips in a saucepan. Add water, sugar, and corn syrup; bring to a boil. Cook and stir until sugar is dissolved, about 2 minutes. Cool sugar syrup in the refrigerator or place on a bowl of ice for faster chilling. Discard peel.
2. 2 Squeeze out 2 cups grapefruit juice; strain through a sieve or strainer to remove pulp and discard pulp. Stir cooled sugar syrup into grapefruit juice. Mix in food coloring one drop at a time to achieve a pleasing, believable pink. (In other words, don't overdo it.)
3. 3 Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer to a container and freeze until firm before serving.

By Gail A Guild

Ingredients

• ✓ red food coloring
• water
• white vinegar
• salt
• smoked beef sausage

Instructions

1. 1 Inspect one quart-sized jar for cracks and ring for rust, discarding any defective ones. Immerse in simmering water for 5 minutes. Wash new, unused lid and ring in warm soapy water.
2. 2 Meanwhile, bring water, vinegar, salt, and food coloring to a boil in a large pot over medium-high heat.
3. 3 At the same time, cut sausage links in half or thirds, depending on size.
4. 4 Place sausage links into the sterilized jar. Pour in as much hot vinegar mixture as needed to fill the jar, then secure the lid and immediately place into the refrigerator. Serve after 2 days.

By Mike

Ingredients

• ✓ red food coloring
• confectioners sugar
• butter
• vanilla extract
• milk

Instructions

1. 1 Beat sugar, butter, vanilla, and 1 tablespoon milk in a large bowl until creamy. Mix in more milk, 1 to 2 drops at a time, to reach desired spreading consistency. Stir in food coloring.

By Cali

Ingredients

• ✓ red food coloring
• watermelon rind
• water
• salt
• white sugar
• water
• cinnamon stick
• clove
• lemon

Instructions

1. 1 Peel off the green part of the watermelon rind, and slice into 2 inch pieces. Soak the rind in a solution of 1 gallon water and 1/2 cup salt overnight.
2. 2 Remove rind from the salt water, and place in a stockpot with clean water to cover. Bring to a boil over medium-high heat, and cook for about 30 minutes, or until the rind is tender. Drain.
3. 3 In a large pot, combine the sugar, 8 cups water, and sliced lemons. Tie the cinnamon and cloves into a cheesecloth bag, and place in the pot. Bring the syrup to a boil, and boil for 5 minutes. Add the rinds, and cook until transparent. Remove spice bag. Stir in red food coloring, if using. Ladle preserves into hot sterile jars, and process to seal.

By Dave McIntyre

Ingredients

• ✓ red food coloring
• raspberry
• white sugar
• orange liqueur
• heavy cream
• white chocolate

Instructions

1. 1 Process berries in a blender or food processor until smooth. Strain mixture into a small bowl and discard seeds. Add sugar and liqueur; stir until sugar dissolves. Makes 1 cup raspberry sauce.
2. 2 Warm 1/4 cup cream and white chocolate in a heavy saucepan over low heat, stirring constantly, until chocolate melts; let mixture cool until lukewarm. Stir in 1 tablespoon raspberry sauce and food coloring. Transfer to a large bowl.
3. 3 Beat 1 1/2 cups cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold into melted chocolate mixture, 1/3 at a time, until no streaks remain.
4. 4 Layer into parfait dishes and serve with remaining raspberry sauce.

By Stacey Walery

Ingredients

• ✓ red food coloring
• white sugar
• water
• corn syrup
• peppermint extract
• confectioners sugar

Instructions

1. 1 Generously grease two 9-inch pans and one baking sheet.
2. 2 Combine sugar, water, and corn syrup in a heavy 2 quart saucepan. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F). If sugar crystals form on sides of pan, wipe them off with a damp brush.
3. 3 Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into greased 9-inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto the buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
4. 4 Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.

By Tami L. Smith

Ingredients

• ✓ red food coloring
• confectioners' sugar
• white sugar
• corn syrup
• water
• cinnamon oil

Instructions

1. 1 Roll the edges of two 16-inch squares of heavy-duty aluminum foil to form a rim around the outside. Generously sprinkle confectioners' sugar onto each square.
2. 2 Heat sugar, corn syrup, and water in a large, heavy saucepan over medium-high heat, stirring constantly, until sugar dissolves and mixture is boiling, about 5 minutes. Stop stirring and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C), about 25 minutes.
3. 3 Remove from the heat and stir in cinnamon oil and food coloring. Pour hot mixture onto the prepared foil and allow to cool and harden, about 45 minutes. Crack cooled candy into pieces.

By Pam Lowe

Ingredients

• ✓ red food coloring
• water
• apple core
• apple peel
• apple juice concentrate
• fruit pectin
• white sugar

Instructions

1. 1 Inspect eight 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Meanwhile, place water, apple cores, and apple peels in a large pot; bring to a simmer. Cook for 25 minutes. Strain liquid through a cheesecloth-lined sieve set over a separate large pot. Discard solids.
3. 3 Add enough apple juice to equal 7 cups liquid. Add pectin; bring to a rapid boil. Add sugar; continue boiling for 1 minute. Remove from heat; add food coloring.
4. 4 Pour jelly into hot, sterilized jars, filling to within ⅛ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Graden

Ingredients

• ✓ red food coloring
• pineapple
• vanilla pudding mix
• orange extract
• whipped topping
• miniature marshmallow
• pecan

Instructions

1. 1 Stir together pineapple, pudding mix, and orange extract in a medium bowl until well combined. Stir in food coloring until well mixed. Fold in whipped topping and mini marshmallows. Reserve 2 to 3 tablespoons pecans for topping; stir in remaining pecans until incorporated.
2. 2 Top with reserved pecans and chill for at least 1 hour in the refrigerator.

By Michelle Finley Baker

Ingredients

• ✓ red food coloring
• cream cheese
• sweetened condensed milk
• pink lemonade
• whipped topping
• pie crust
• coconut

Instructions

1. 1 Beat cream cheese in a large bowl with an electric mixer until fluffy; gradually beat in sweetened condensed milk, lemonade concentrate, and food color. Fold in whipped topping. Pour filling into prepared crust.
2. 2 Chill pie in the refrigerator until set, about 4 hours. Garnish pie with coconut.

By Eagle brand

Ingredients

• ✓ red food coloring
• white chocolate
• blue food coloring
• marshmallow
• yellow food coloring
• lollipop stick
• candy eyeball
• black decorating gel

Instructions

1. 1 Place white chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour about 1/3 of the melted white chocolate into a separate bowl and color blue with a few drops of blue food coloring. Keep stirring chocolate so it does not get hard.
2. 2 Dunk the lower third of each marshmallow into the blue chocolate and place marshmallow onto plates with the blue chocolate side up.
3. 3 Mix yellow food coloring into the remaining white chocolate. Add a little bit of red food coloring to the yellow until you get the right shade of yellow for your minions.
4. 4 Stick cake pop sticks into the marshmallows on the blue side and dunk marshmallows into the yellow colored white chocolate up to the blue line. Stick marshmallow pops into a piece of styrofoam or a stale loaf of bread. Stick 1 or 2 eyes onto the yellow part of the marshmallow pops while chocolate is still wet and allow to dry, about 2 hours.
5. 5 Draw black glasses and a mouth onto the minion faces with the black decorating gel. Draw hair on top of the marshmallows if you like.

By stella

Ingredients

• ✓ red food coloring
• red velvet cake mix
• cake flour
• butter
• egg
• evaporated milk
• decorator icing

Instructions

1. 1 Combine cake mix, cake flour, melted butter, eggs, evaporated milk, and food coloring in a large bowl. Mix with an electric mixer on slow speed until fully combined. Cover the bowl with plastic wrap and place in the refrigerator for at least 4 hours, but best if overnight. The longer the dough sits, the easier it is to roll out and cut.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
3. 3 Roll dough on a lightly floured piece of parchment paper to a thickness of 1/8 or 1/16 inch. Cut cookies with a snowflake-shaped cookie cutter and place on the prepared cookie sheet. Dust off any flour from the top of the cookies with a brush or paper towel.
4. 4 Bake in the preheated oven for 6 to 7 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 25 to 30 minutes more.
5. 5 Decorate fully cooled cookies as desired with icing.

By ahuwyler

Ingredients

• ✓ red food coloring
• cooking spray
• craft stick
• apple
• white sugar
• water
• corn syrup

Instructions

1. 1 Lightly coat baking sheets with nonstick cooking spray. Insert craft sticks into bottom of apples.
2. 2 Combine sugar, water, and corn syrup in a medium saucepan over medium-high heat. Bring to a boil; continue boiling, without stirring, until mixture registers 300 to 310 degrees F (149 to 154 degrees C) on a candy thermometer, or until a small amount dropped into cold water forms hard, brittle threads.
3. 3 Remove from heat; stir in food coloring.
4. 4 Holding each apple by its stick; dip into syrup, turning to coat evenly. Place on the prepared baking sheet to harden, stem-side down.

By JONAR

Ingredients

• ✓ red food coloring
• sweet roll dough
• vanilla frosting
• milk
• green food coloring
• yellow food coloring
• blue food coloring
• sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Unroll dough from each can in a long strand; fold each strand of dough in half, and roll slightly to shape it into a fat log. Shape the logs together on the prepared baking sheet to make a circle, overlapping the ends and pinching them together. Pat dough into shape as necessary to make it even in size all the way around. Cover loosely with foil.
3. 3 Bake in preheated oven until firm to the touch and golden brown, 50 to 60 minutes. Check often for doneness so the ring doesn't overbake. Place on a wire rack and cool completely.
4. 4 Place cake ring on a serving plate; cut a slit along the inside and insert a small plastic baby, pushing it far enough into the cake to be hidden from view.
5. 5 Divide frosting evenly between 4 bowls. Stir 1 tablespoon of milk into each bowl to thin frosting. Use frosting in one bowl to drizzle over cooled cake. To the remaining three bowls of frosting, stir yellow food coloring into one and green into another. Stir red and blue food colorings together with frosting in a third bowl to make purple frosting. Drizzle cake with yellow, green, and purple frostings in any desired pattern. Dust cake with multi-colored sprinkles and decorate with beads, additional plastic babies, curly ribbon, and other festive trinkets.

By BUDDHAFULDREAMER

Ingredients

• ✓ red food coloring
• white sugar
• orange juice
• cornstarch
• vanilla extract
• strawberry
• rhubarb

Instructions

1. 1 Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat.
2. 2 Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork until blended. Stir in food coloring, if using. Serve warm or cold.

By Shalaine_1

Ingredients

• ✓ red food coloring
• white sugar
• corn syrup
• evaporated milk
• butter
• peanut
• vanilla extract

Instructions

1. 1 In a saucepan over medium-low heat, combine the sugar, corn syrup, evaporated milk, and peanuts. Bring to a slow boil, and stir to blend once heated. Let boil until the mixture reaches a temperature of between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This may take up to 1 hour.
2. 2 Stir in the butter, vanilla and food coloring once the mixture has reached the proper temperature. Spoon out onto waxed paper or parchment paper to form patties. Cool until set.

By Alydia Friend

Ingredients

• ✓ red food coloring
• strawberry
• milk
• heavy cream
• sugar
• vanilla extract
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine mashed strawberries, milk, cream, sugar, vanilla, salt, and food coloring in a large bowl.
3. 3 Pour strawberry mixture into the freezer bowl of an ice cream maker; freeze according to the manufacturer's directions.
4. 4 Transfer ice cream to an airtight container and freeze until firm.

By ejw825

Ingredients

• ✓ red food coloring
• strawberry
• white sugar
• heavy cream
• milk
• vanilla extract
• salt

Instructions

1. 1 Place strawberries and sugar in a blender and pulse until pureed; set aside to steep for 10 minutes.
2. 2 Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture.
3. 3 Pour strawberry mixture into the container of an ice cream maker and process until thick according to the manufacturer's instructions.
4. 4 Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight.

By John Mitzewich

Ingredients

• ✓ red food coloring
• cucumber
• pickling lime
• white vinegar
• alum
• white sugar
• water
• cinnamon red hot candy
• cinnamon stick

Instructions

1. 1 Peel cucumbers, halve lengthwise, and scrape out seeds with a spoon. Cut halves into 1/4-inch half-circles and place into a glass or ceramic crock. Dissolve pickling lime in about 1 quart room temperature water; pour over cucumbers, then add additional water to cover cucumbers by 1/2 inch. Let stand at room temperature for 24 hours.
2. 2 Drain cucumbers and rinse well with cold water. Place into a large stockpot and cover with cold water. Let stand at room temperature for 3 hours, then drain and rinse again.
3. 3 Return cucumbers to the stockpot. Add 1 cup vinegar, food coloring, alum, and enough water to cover by 1/2 inch. Bring to a boil. Reduce heat to a simmer and cook for 2 hours. Drain and let cool a bit before placing into the glass or ceramic crock.
4. 4 Stir together sugar, remaining 2 cups vinegar, 2 cups water, red hot candies, and cinnamon sticks in a saucepan over medium heat until sugar and candies dissolve. Pour over warm cucumbers. Cover and let sit for 8 hours to overnight.
5. 5 Pack pickles into hot, sterilized pint jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 to 20 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Refrigerate any jars that do not seal.

By bobbi s

Ingredients

• ✓ red food coloring
• vegetable shortening
• vegetable shortening
• sugar
• egg
• almond extract
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Pour a few drops of red food coloring into a small bowl, and set aside.
2. 2 With an electric mixer, beat the shortening together with the sugar in a mixing bowl until creamy. Beat in the egg and almond extract.
3. 3 In another bowl, sift together the flour, baking soda, and salt. Stir the flour mixture into the sugar-shortening mixture, and mix well. Scoop up a scant tablespoon of dough with a spoon, and form into a walnut-sized ball. Place the ball onto an ungreased cookie sheet, and press the ball slightly with your thumb to create a flat spot on top (don't flatten the cookie). Dip the end of a bamboo chopstick into the red food coloring, and touch the center of each cookie to make a red dot.
4. 4 Bake in the preheated oven until slightly browned, 15 to 18 minutes. Cool on a rack.

By WISHME

Ingredients

• ✓ red food coloring
• gelatin
• white sugar
• salt
• egg
• milk
• peppermint extract
• whipping cream

Instructions

1. 1 In a medium saucepan over no heat, combine gelatin, 1/4 cup sugar and salt, mix well and reserve. In a medium bowl, beat together egg yolks and milk, add to gelatin mixture.
2. 2 Cook gelatin and egg mixture in saucepan over low heat; stir constantly until the gelatin dissolves and mixture thickens slightly or about 5 minutes. Remove from heat and add peppermint extract or candy.
3. 3 Add food coloring and mix. Chill in refrigerator until mixture is slightly thicker than the consistency of unbeaten egg whites.
4. 4 In a small bowl, beat egg whites until stiff, but not dry. Gradually add remaining sugar and beat until very stiff and fold into gelatin mixture; fold in whipped cream.
5. 5 Turn into a 5-cup heart-shaped mold; chill until firm. Unmold and garnish with additional whipped cream, if desired; serve.

By Sandra

Ingredients

• ✓ red food coloring
• zucchini
• water
• pickling lime
• white vinegar
• alum
• white sugar
• cinnamon stick
• cinnamon red hot candy

Instructions

1. 1 Place zucchini slices into a 1-gallon or larger glass jar or crock. Combine 2 cups water (or the amount needed to cover zucchini) and pickling lime in a nonreactive bowl until well combined; pour over zucchini (it should completely cover zucchini). Cover the jar with plastic wrap; set aside for 24 hours.
2. 2 Drain zucchini slices in a colander in the sink; rinse very well under running water to remove all the lime. Wash the glass jar thoroughly; place zucchini back into the jar. Cover with fresh cool water; set aside for 2 to 3 hours.
3. 3 Drain zucchini; rinse again. Place zucchini in a large pot; stir in 1 cup vinegar, food coloring, and alum. Add enough water to cover zucchini; bring to a boil over medium heat. Reduce heat to low; simmer for 2 hours. Drain and discard liquid. Return zucchini to the glass jar.
4. 4 Combine sugar, 3 cups water, remaining 1 cup vinegar, cinnamon sticks, and Red Hot candies in a medium saucepan over medium heat; bring to a boil, stirring, until sugar and candies dissolve. Pour syrup over zucchini, cover, and set aside for 24 hours.
5. 5 Strain zucchini; transfer syrup to a small saucepan and bring to a full rolling boil over medium heat.
6. 6 Meanwhile, inspect 8 (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in boiling water for at least 5 minutes, then simmer jars until mock apple rings are ready. Wash new, unused lids and rings in warm soapy water.
7. 7 Pack zucchini slices into hot, sterilized jars, then pour in hot syrup, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
8. 8 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes.
9. 9 Remove the jars from the stockpot and let rest, several inches apart, on a cloth-covered or wood surface, until cool, 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Holly M

Ingredients

• ✓ red food coloring
• popcorn
• candy corn
• peanut
• butter
• margarine
• miniature marshmallow
• yellow food coloring
• red licorice
• black licorice

Instructions

1. 1 Gather all ingredients. Grease a muffin pan and set aside.
2. 2 Place popcorn, candy corn and peanuts into a large bowl and set aside.
3. 3 Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange.
4. 4 When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.
5. 5 Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it.
6. 6 Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!

By ALETA1314

Ingredients

• ✓ red food coloring
• all-purpose flour
• salt
• shortening
• powdered sugar
• maraschino cherry juice
• almond extract
• cherry flavoring
• maraschino cherry
• milk chocolate kiss

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Whisk flour and salt together in a small bowl.
3. 3 Combine shortening, confectioners' sugar, cherry juice, red food coloring, almond extract, and cherry flavoring in a large bowl. Add flour mixture and mix well. Stir in maraschino cherries.
4. 4 Shape dough into 1-inch balls. Arrange 2 inches apart on ungreased cookie sheets.
5. 5 Bake in the preheated oven until edges are light golden brown, 8 to 10 minutes. Immediately press a chocolate kiss into the top of each cookie. Transfer cookies to wire racks to cool completely.

By Kristy