Ingredients: 

2 boxes (16-oz. each) pound cake mix 
1 package (18 oz.) refrigerated sugar cookie dough 
3/4 cup all-purpose flour 
2 cans (16-oz. each) vanilla ready-to-spread frosting 
2 tablespoons HERSHEY'S Cocoa 
8 (1.55 oz. each) HERSHEY'S Cookies 'n' Creme Bars 
REESE'S Peanut Butter Cups Miniatures, HERSHEY'S KISSES Brand Milk Chocolates, HERSHEY'S HUGS Brand Chocolates, HERSHEY'S NUGGETS Chocolates, 
ROLO Caramels in Milk Chocolate, HERSHEY'S Classic Caramels, TWIZZLERS Candy, ALMOND JOY Miniatures, MOUNDS Miniatures 
Wooden popsicle sticks(optional) 
TWIZZLERS PULL 'N' PEEL Candy(optional) 

Directions:

1. Heat oven to 350°F. Generously grease and lightly flour 13X9x2-inch baking pan. Combine both boxes of cake mix in large bowl. Prepare according to package directions, using water and eggs needed for the two packages of mix . Pour batter into prepared pan. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove pan from pan to wire rack. Cool completely.

2. Lightly grease cookie sheet. Stir together cookie dough and flour with clean hands or spoon until well combined. Roll cookie dough on prepared cookie sheet to 12 x 8-inch rectangle. Bake 15 to 20 minutes or until lightly browned. Cool slightly. Using large spatula, carefully remove cookie to wire rack. Cool completely. This will be the lid of the coffin. 

3. Place cake on large tray. With knife, mark 1-inch from each edge of cake. With fork, scoop out center of cake to within 1-inch from sides and bottom. (Cake pieces removed from center can be used for another purpose.) Unwrap COOKIES 'N' CREME bars; line inside of coffin with bar pieces.

4. Combine frosting and cocoa in medium bowl, stirring until well blended. Frost entire outside of coffin and top of lid.

5. Fill center of coffin with assorted wrapped candies. Unwrap some candies and decorate lid, if desired. Prop up one side of lid with wooden popsicle sticks wrapped with PULL-N-PEEL Candy, if desired. 

6 medium potatoes, peeled and thinly sliced 
4 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
1 small onion, finely chopped
 

Preheat oven to 325ºF. 

Heat 3 tablespoons of butter in a saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, 1/2 cup at a time. Heat to boiling. Boil and stir 1 minute. 

Arrange potatoes in greased 2 quart casserole in 3 layers, topping each layer with part of the chopped onions and 1/3 of the sauce. Dot the top with the remaining 1 tablespoon of butter, broken into little pieces. 

Cover and bake until potatoes are tender, about 60-70 minutes. Let stand 5 to 10 minute before serving. 

Serves 6 

2 sticks butter 
2 cups pecan halves 
1 cup brown sugar 
1/2 cup molasses 
1/2 cup honey 
1/2 cup bourbon 

For the glaze: 

Melt the butter in a skillet over medium heat. When the butter just begins to bubble, stir in the pecan halves. Let the pecan halves gently fry in the butter until they take on a lightly toasted color. Then add the sugar, molasses and honey and stir until the sugar melts. Pour in the bourbon, raise the heat and bring to a boil. Lower the heat and simmer for 5 minutes until the glaze is smooth, except for the pecans, of course, and syrupy. 

Let the glaze cool slightly and then pour it over the roasted turkey. Serve any extra glaze in the side at the table.