Halloween is just around the corner – delight your friends with these deliciously disgusting confections.

1. Yummy Mummy Dogs

Dinner rolls, thawed but still cold

Hot dogs

Mustard

For each Mummy Dog, cut one dinner roll in half. Roll each half into a 22-24 to inch rope. Wrap one rope around hot dog from bottom up 4 1/2 inches. Cut a 1 1/2 inch piece off of the second rope and set aside. Wrap the second rope around the hot dog from the bottom up 4 1/2 inches going the opposite way. Wrap the 1 1/2 inch piece around the top of the hot dog. Place Mummy Dogs on a sprayed baking sheet and bake at 350 degrees for 10 to 15 minutes or until lightly browned. Remove from oven, cool slightly and add mustard eyes. Serve warm with ketchup and mustard.

(Recipe courtesy Rhodes Bake-N-Serv)

2. Mummy Cupcakes

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

8 teaspoons unsalted butter, room temperature

1 cup sugar

3 large eggs

1 1/2 teaspoons pure vanilla extract

1/2 cup milk

1. Preheat oven to 350 degrees. Line a muffin pan with paper liners. Set aside.

2. In a medium bowl, sift together flour, baking powder and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down the bowl and beat in vanilla.

3. Add flour mixture and milk alternatively, beginning and ending with flour mixture.

4. Divide batter evenly among liners, about three-quarters full each. Bake about 20 minutes until golden and cupcake tops spring back at touch, rotating pan once if needed. Transfer pans to wire rack; cool completely.

5. Top with a layer of Swiss Meringue Buttercream frosting (see next recipe); over that, place layers of ribboned frosting, using a ribbon decorating tip.

6. Place white jelly beans or small marshmallows on top for eyes. Dot melted chocolate on top for pupils. Use a red gummy candy, like red pull licorice, for the mouth.

3. Swiss Meringue Buttercream Frosting

2 1/2 cups sugar

10 large egg whites

4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces

2 teaspoons pure vanilla extract

1. Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water and whisk until sugar has dissolved and egg whites are hot to the touch, about three minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.

2. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks – about 10 minutes.

3. Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla and beat just until combined.

4. Switch to the paddle attachment and beat on the lowest speed to eliminate any air pockets, about five minutes. If using buttercream within several hours, cover the bowl with plastic wrap and set aside at room temperature in a cool environment. Transfer to an airtight container and store in the refrigerator for up to three days. Before using, bring buttercream to room temperature and beat on the lowest speed with the paddle attachment until smooth – about five minutes.

(Recipe courtesy Marthastewart.com)

4. Worm Pie

1 package (four individual servings) chocolate pudding

10 Oreo cookies

1 5-ounce bag of gummy worms

1. Dump all the chocolate pudding into a small cake pan.

2. Crumble Oreos on top, mixing some into the pudding.

3. Insert gummy worms so that they hang outside the dirt, making an appetizing snack.

4. Enjoy!

5. Taco Nacho Pizza Jack-o’-lanterns

24 dinner rolls, thawed and risen

1 pound lean ground beef

1 packet taco seasoning

16-ounce can refried beans

1 2/3 cups mild salsa

3 cups taco-flavored tortilla chips, crushed

3/4 cup mild enchilada sauce

2 cups grated cheddar cheese

suggested garnishes: pepperoni, olives, red and green peppers and cheese slices

Flatten two dinner rolls into one 5-inch circle. Repeat with remaining rolls. Place on large, sprayed baking sheets. Cook ground beef with taco seasoning according to the directions on the packet. Mix ground beef mixture, beans and salsa together. Divide evenly among dough circles. Toss chips with enchilada sauce and spoon evenly over hamburger mixture. Top with cheese and bake at 350 degrees for 20 to 25 minutes or until edges are lightly browned. Remove from oven and garnish as desired to resemble jack-o’-lanterns.

(Recipe courtesy Rhodes Bake-N-Serv)