Happy Halloween!

It’s time for a Spooktacular Halloween! We’ve got enchanted Pillsbury recipes
for your guests to eat, drink and be scary; DIY projects for a bewitching and
Boo-tiful Halloween evening! Don’t forget to tell your guests to BYOB—Bring Your Own Broom.


Brew-Ha-Ha Punch

2 cups Sugar
2 pkgs (0.14 oz. each) Lime-flavored unsweetened drink mix
2 quarts Cold water   
1 can (46 oz.) Pineapple juice, chilled
1 bottle (1 liter) Ginger ale, chilled

In punch bowl, stir together sugar, soft drink mixes and water until sugar and drink mixes are dissolved. Stir in pineapple juice and ginger ale. Serve or refrigerate.
Expert Tips: For a scary presentation, place punch bowl into a larger bowl, and carefully add dry ice to the larger bowl.

Recipe by Pillsbury.

DIY Glowing Eyes
Click Here for Instructions!


Batty Sugar Cookies

1 roll (16.5 oz.) Pillsbury™ Refrigerated Sugar Cookies   
1/4 cup All-purpose flour
1 container (12 oz.) Fluffy white whipped ready-to-spread frosting
2 tsps Black paste food color
32 Candy eyes
2 Tbsps Black sanding sugar, if desired
1 tube (4.25 oz) orange decorating icing

Heat oven to 350°F. In large bowl, knead cookie dough and flour with hands until well mixed. On floured surface, roll dough to 1/4-inch thickness. Cut with floured 3-inch bat-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Reroll dough and cut additional cookies. Bake 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely. Tint frosting with black food color. Frost cookies with frosting; attach candy eyes. Sprinkle cookies with black sugar. Pipe ears and mouth with orange icing. Let stand until set.
Expert Tips: If you use a larger 5-inch bat-shaped cookie cutter, you’ll get 10 cookies and need to bake them a few minutes longer.    
Recipe by Pillsbury.


Halloween Tin Can Luminaries

Click Here for Instructions from JollyMom.com

Halloweenies with Mustard Dip
Prep 20 mins  |  Total 40 mins  |  Servings 44

1 can (8 oz.) Pillsbury™ Refrigerated Crescent Dough Sheet   
44 Cocktail-size smoked link sausages (from a 1 lb. pkg)
1/2 cup Creamy Dijon mustard
1 Tbsp Dried oregano leaves

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.
Expert Tips: Instead of using a refrigerated flaky dough sheet, try rolling these little weenies in puff pastry.    Recipe by Pillsbury.

Black Widow Dip
Prep 15 mins  |  Total 15 mins   |  Servings 12

1 clove Garlic, peeled
1 Jalapeño chile, halved, seeded
2 cans (15 oz. each) Progresso™ black beans, drained, rinsed
1/2 cup Olive oil   
1/4 cup Fresh cilantro leaves
3/4 tsp Chili powder
1/2 tsp Salt
1/2 tsp Ground cumin
1/4 cup Sour cream
Tortilla chips, if desired   

In food processer, place garlic and jalapeño. Cover; process until finely chopped. Add beans, oil, cilantro, chili powder, salt and cumin. Cover; process until smooth. Spoon 1/4 cup dip into small resealable food-storage plastic bag; seal bag. Spread remaining dip in 9-inch round (2-quart) glass baking dish. Spread sour cream over dip. Cut off tiny corner of plastic bag. Twist bag above dip; squeeze bag to pipe spiderweb over dip. Pull knife through spiderweb, from center to edge, to complete design. Serve with tortilla chips.
Expert Tips: To add heat to this dip, leave the seeds in the jalapeño, or use chipotle chile pepper powder instead of chili powder.    Recipe by Pillsbury.

Check out hundreds more Halloween recipes at www.pillsbury.com