GRAVEYARD CARAMEL PULL-APART LOAF
This is really easy to make and the kids love it.
3/4 cup granulated sugar
2 teaspoons ground cinnamon
4 cans (7.5 oz each) Pillsbury® refrigerated biscuits
1/2 cup butter or margarine, melted
3/4 cup packed brown sugar
Gummy worm candies
Grease or spray 2 (9x5-inch) loaf pans.
Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into 10 biscuits; cut each in quarters. Shake quarters in bag to coat; divide evenly between loaf pans. Mix brown sugar and melted butter; divide mixture in half.
Pour over biscuit pieces.
Bake at 350°F for 30 to 35 minutes or until golden brown. Cool 10 minutes. Turn upside down; cool 5 minutes. Pipe RIP (rest in peace) on each loaf with white icing. Insert gummy worms into loaves. Serve warm.
HALLOWEENIES WITH MUSTARD DIP
Wrap up snacks with these smoked mini-sausage treats, wound up in strips of refrigerated flaky dough
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
44 cocktail-size smoked link sausages (from a 1-lb package)
1/2 cup creamy Dijon mustard
1 tablespoon dried oregano leaves ( I used a Honey Mustard Dressing)
Heat oven to 375°F. Line two 15x10x1-inch pans with cooking parchment paper.
On work surface, roll dough sheet out to 14x11-inch rectangle. Cut vertically to make two 11x7-inch rectangles. Cut crosswise into total of 44 (7x1/2-inch) strips. Pat sausages dry with paper towels.
Wrap 1 strip of dough around each sausage to look like a little mummy; press firmly at each end to secure. Place on cookie sheet 2 inches apart for even browning.
Bake 15 to 20 minutes or until golden brown. Meanwhile, in small bowl, mix mustard and oregano. Serve sausages warm with mustard dip
For eyes, after cooking, I used a couple of toothpicks, made two holes, and then pushed a tiny ball of colby/cheddar cheese into each hole. You could also use pimentos for a scary red-eyed look
SPOOKY SHEPHERD'D PIE
Whip up some ghoulishly good fun with instant mashed 'ghost' potatoes that top a deliciously rich ground beef and vegetable casserole.
1 lb lean (at least 80%) ground beef1
1 medium onion, coarsely chopped
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
1 jar (12 oz) beef gravy
1 3/4 cups water
2 tablespoons margarine or butter
1/4 teaspoon garlic powder
1/2 cup milk
2 1/4 cups instant mashed potatoes
1/4 cup grated Parmesan cheese
1 egg, slightly beaten
Heat oven to 375°F. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add beef and onion; cook until beef is thoroughly cooked, stirring frequently. Drain.
Set aside 12 peas for garnish. Add remaining frozen vegetables, tomatoes and gravy; mix well. Heat to boiling. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally.
Meanwhile, in medium saucepan, heat water, margarine and garlic powder to boiling. Remove from heat; add milk. Stir in potato flakes and cheese. Add egg; blend well.
Into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish, spoon beef mixture. With large spoon, make 6 mounds of potato mixture on top of beef mixture to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes.
Bake at 375°F. for 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated
Recipes from PIllsbury