It’s that time of year again. Ghosts, goblins, and ghouls everywhere...along with tasty treats, of course. We've personally selected a few quick and simple recipes that will have your children entertained and your guests full. I’m including the recipes for creepy but edible Witch’s Finger Cookies and, my personal Halloween favorite, Mummy Dogs. For the more health conscience families, you can add bite to the spooky season with Apple Monsters.

Apple Monster

Ingredients:

Apples (You can create 4 monsters per apple)

Slivered almonds

Toothpicks

Mini marshmallows

Green icing (for eyes)

Cut apples into four pieces and cut wedges into each section. Toast almonds and break each piece of almond in half. Stick almonds along inside of “mouth” in place for teeth. Insert toothpicks into top portion of “Monster” and add marshmallow eyes. Use icing for the finishing touches on your apple monster and enjoy.

Witch’s Finger Cookies

Ingredients:

Sugar Cookie dough

Almond shards

Cocoa powder or Cinnamon

Roll out cookie dough into several thin lines. Make sure they are thin because they will spread!

Score the knuckles and brush area with cocoa powder or cinnamon. Apply almond shards for nails and back cookies as directed.

Mummy Dogs

Ingredients:

1 can (8 oz) refrigerated crescent dinner rolls or 1 can (8 oz) Crescent Recipe refrigerated seamless

dough sheets.

2 ½ slices American cheese, quartered (2.5 oz)

10 large hot dogs

Cooking spray

Mustard or ketchup (if desired)

Preheat oven to 375 degrees. If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles.

Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).

Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face”.

On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.”