Halloween treats: The recipes

Hot Dog Mummies

1 (11-ounce) can refrigerator breadsticks

12 hot dogs

Yellow mustard

Preheat oven to 350 degrees.

Separate one breadstick from the roll and slice in half lengthwise to create two thinner strips.

Wrap one strip at a time snugly around a hot dog, leaving about an inch of hot dog exposed for the face area, using two thin strips per hot dog.

Bake the "mummies" on a cookie sheet for 15 to 18 minutes or until the breadstick wrapping is golden brown. Remove from the oven and cool at least 5 minutes before adding yellow mustard eyes (dots of mustard) before serving.

Yield: 12 servings.

Prep time: 15 minutes

Total time: 30 minutes

Nutrition information per serving: 256 calories (percent of calories from fat, 65 percent), 8 grams protein, 13 grams carbohydrates, no fiber, 18 grams fat (6 grams saturated),29 milligrams cholesterol, 831 milligrams sodium.

Who thought refrigerator breadsticks could be so fun to play with? Wagner adapted this from a recipe in Parenting magazine from 1996. For variety, brush bones with olive oil or garlic oil and sprinkle on Parmesan cheese or Italian seasonings before baking. Dip into "blood" -- also known as pizza sauce!

Graveyard Bones and Blood

1 (11-ounce) can refrigerator breadsticks

1 cup pizza sauce, heated

Olive or garlic oil (optional)

Italian seasonings or grated Parmesan cheese (optional)

Separate one breadstick from the roll and unroll. Shape the ends to resemble bones by tying a knot on each end. Place on ungreased cookie sheet and bake according to package directions. Serve with sauce on the side.

Yield: 12 servings.

Prep time: 15 minutes

Total time: 30 minutes

Nutrition information per serving: 82 calories (percent of calories from fat, 23 percent), 2 grams protein, 14 grams carbohydrates, trace fiber, 2 grams fat (trace saturated), no cholesterol, 279 milligrams sodium.

This creamy cookie is a favorite of many hosts, including J.J. Griffin of Marietta, Ga. This recipe adds a little crunch from rice cereal. You can make colored irises per the instructions below or do as Griffin does and leave a little of the cookie exposed by dipping it into the white chocolate using a toothpick to hold the cookie and don't completely coat it. She then takes the top of a food coloring bottle and presses it in to make a tinted circular impression.

Peanut Butter Eyeballs

1/4 cup (4 tablespoons) butter, softened

1 cup creamy peanut butter

2 cups powdered sugar

1-1/2 cups toasted rice cereal (like Rice Krispies)

1 (11- or 12-ounce) bag white chocolate chips

1 tablespoon vegetable oil

Food coloring

With an electric mixer, combine butter and peanut butter. On low speed, gradually add powdered sugar, until well-combined (this can also be done by hand). Mix in the cereal. Using your hands, form into balls the size of a large marble (about 1 inch) and refrigerate until firm, about 1 hour.

Place the white chocolate in a microwave-safe bowl. Microwave for 30 seconds. Remove, add vegetable oil and stir to combine. Microwave for 30 seconds or until chocolate is melted, and stir until smooth (the chips might not appear melted). Dip the balls, one at a time, into the melted white chocolate, using a fork to roll them around so they are entirely coated. Remove and set on a wax-paper-lined baking sheet. Chill for about 30 minutes or until firm.

Separate remaining white chocolate into two bowls and add one or two drops of food coloring each to tint each bowl a different color. Reheat chocolate if necessary to smooth. Using a small spoon, place a small dollop of the colored chocolate on the eyeball to make an iris and smooth with fingertip. Use a smaller drop of the contrasting color for the pupil. Chill until the chocolate is set. Place balls in individual mini-muffin papers, if desired, and serve.

Yield: 36 servings.

Prep time: 30 minutes

Total time: 1 hour, 30 minutes

Nutrition information per serving: 137 calories (percent of calories from fat, 51 percent), 3 grams protein, 15 grams carbohydrates, trace fiber, 8 grams fat (4 grams saturated),3 milligrams cholesterol, 71 milligrams sodium.

Adapted from a recipe from Gale Gand for the American Association of Orthodontists

Wagner serves this dip with "edible fingers" at her Halloween parties.

Green Slime with Frightful Finger Dippers

3/4 cup sour cream

3/4 cup light mayonnaise

1/4 cup grated Parmesan cheese

1/4-1/3 cup milk

1 (1-ounce) package dry ranch seasoning and salad dressing mix

Green food coloring

Cream cheese

Almond slices

Mini peeled carrots

In a bowl, combine sour cream, mayonnaise, Parmesan cheese, milk and dressing mix. Tint green. Cover and refrigerate. Use a dab of cream cheese to attach 1 almond slice onto end of carrots for dipping.

Yield: 16 servings.

Prep time: 20 minutes

Total time: 20 minutes

Nutrition information per serving: (dip only): 61 calories (percent of calories from fat, 71 percent), 1 gram protein, 3 grams carbohydrates, no fiber, 5 grams fat (2 grams saturated), 10 milligrams cholesterol, 215 milligrams sodium.