Oodlekadoodle Primitives: GRAVEYARD CARAMEL PULL-APART LOAF .

GRAVEYARD CARAMEL PULL-APART LOAFThis is very easy to build and the kids know it.INGREDIENTS:3/4 cup granulated sugar2 teaspoons ground cinnamon4 cans (7.5 oz each) Pillsbury refrigerated biscuits1/2 cup butter or margarine, melted3/4 cup packed brown sugarWhite icingGummy worm candiesDIRECTIONS: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 bread and melted butter; divide mixture in half.Pour over biscuit pieces.Bake at 350F 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 DIPWrap up snacks with these smoked mini-sausage treats, wound up in strips of refrigerated flaky doughINGREDIENTS:1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet44 cocktail-size smoked link sausages (from a 1-lb package)1/2 cup creamy Dijon mustard1 tablespoon dried oregano leaves ( I used a Honey Mustard Dressing)DIRECTIONS:Heat oven to 375F. 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 across into total of 44 (7x1/2-inch) strips. Pat sausages dry with paper towels.Wrap 1 strip of dough around each sausage to feel 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 dipFor eyes, after cooking, I used a pair 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 PIEWhip up some ghoulishly good fun with instant mashed 'ghost' potatoes that top a deliciously rich ground beef and vegetable casserole.INGREDIENTS:1 lb lean (at least 80%) ground beef11 medium onion, coarsely chopped1 bag (12 oz) Green Giant Valley Fresh Steamers™ frozen mixed vegetables1 can (14.5 oz) diced tomatoes with Italian herbs, undrained1 jar (12 oz) beef gravy1 3/4 cups water2 tablespoons margarine or butter1/4 teaspoon garlic powder1/2 cup milk2 1/4 cups instant mashed potatoes1/4 cup grated Parmesan cheese1 egg, slightly beatenDIRECTIONS:Heat oven to 375F. 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 pitcher to resemble eyes.Bake at 375F. for 20 to 25 minutes or until potatoes are set and variety is thoroughly heatedRecipes from PIllsbury