T'S SCARY HOW FAST HALLOWEEN IS CREEPING UP ON US! ABOUT NOW YOU'RE PROBABLY WISHING YOU COULD WAVE YOUR MAGIC WAND AND YOUR HOLIDAY TABLE WOULD MAGICALLY APPEAR WITH WONDERFUL AND HEALTHY TASTE

T'S SCARY HOW FAST HALLOWEEN is creeping up on us! About now you're probably wishing you could wave your magic wand and your holiday table would magically appear with wonderful and healthy taste temptations. You'll find these recipes are spellbindingly simple because the only ingredient in the potion is frozen dinner roll dough from your grocer's freezer. Just shape and bake, and they're made like magic.
Maybe you should make a spectacle this year when little party guests arrive on broomsticks. Why not serve them breadsticks in the shape of cool wizard wands? Plain or dipped in sugary icings and sprinkles, they can zap, tap and eat them in a snap. Or, you could brew a cauldron of stew served in a golden pumpkin bowl complete with a stemmed jack-o-lantern lid. After dinner, don't wash the pot ... eat it! Witches and warlocks will love these pumpkin possibilities.
Once they smell the aroma of ghost-shaped rolls rising from the oven and wafting through the air, they'll start gobblin' them down until they disappear. There's not a ghost of a chance anyone will figure out the doughlightful-like trick you used to create these bewitching treats.
MAGIC WANDS
2 frozen dinner rolls, thawed but still cold
1 egg white, beaten
caramel or chocolate, melted
sprinkles and nuts
Roll a roll into a 14 to 16-inch rope to form a wand. With another roll, use a little piece to form a small rectangle and then wrap this around one end of the rope. Roll the rest of the roll into a very thin, long rope. Wrap it around the handle or spiral it up the wand. Place on a sprayed baking sheet and brush with egg white. Cover with plastic wrap and let rise for 30 minutes. Remove wrap and bake at 350 & deg;F for about 15-20 minutes. Let cool and then roll in melted caramel or chocolate and decorate as desired.
DIPPIN' GHOSTS
2 frozen dinner rolls, thawed but still cold
1 egg, beaten
Press 2 dinner rolls combined into a heel shape. On rounded end, cut down sides 11/2 inches to form arms. Pull arms out and tuck pointed ends under.
Place on a sprayed baking sheet. Pull bottom of ghost to one side. Indent eyes and mouth with a clean pencil eraser. Brush with egg. Let rise 30 minutes. Just before baking, exaggerate eyes and mouth with pencil eraser. Bake at 350 & deg;F 20 minutes, reinforcing eyes and mouth once after 5 minutes of baking.
PUMPKIN BOWL
1 loaf wheat or white bread dough, thawed but still cold
1 egg, beaten
Pinch off a small piece of dough to use for a stem. Form this into a cone shape. Set aside. Shape dough into a round ball. With a knife, slash the ball from top to bottom -- 1/2 inch deep -- 6 times to imitate pumpkin sections. Using your finger or a knife handle, press a deep hole into the top of the bowl down to the base. Insert the stem piece into the hole. Place on a sprayed baking sheet and brush with egg. Cover with plastic wrap and let rise until double. Remove wrap and bake at 350 & deg;F for 20-30 minutes. Let cool, then slice and scoop out the top of the pumpkin and fill with stew or soup.
For 2 smaller pumpkin bowls, cut dough in half widthwise and follow instructions above.
BONE CHILLIN' BREADSTICKS
6 frozen dinner rolls, thawed but still cold
1/4 cup butter, melted
Parmesan cheese
poppy seeds
Using the flat of your hand, roll the center part of a roll into a 5-inch rope leaving both ends large and rounded. With scissors, clip 11/2 inches into the center of each end. Separate and lay the cut sides flat on a sprayed baking sheet. They will look like bones. Brush with melted butter and sprinkle with Parmesan cheese and poppy seeds. Cover with plastic wrap and let rise about 20-30 minutes. Remove wrap and bake at 350 & deg;F about 15-20 minutes. Remove from pan and serve.
HALLOWEEN DIP
1 pound lean ground beef
16 ounce box Mexican Velveeta
1 can Ro-Tel diced tomatoes with
green chilies
1 can diced green chilies
In a frying pan, brown ground beef until completely cooked. Drain and set aside. Cut Velveeta into 1-inch cubes and place in microwave safe bowl. Microwave until melted. Add tomatoes and green chilies (do not drain) and mix well. Combine cooked ground beef with this mixture and serve warm.
SMILIN' JACK SANDWICH
3 or 4 frozen dinner rolls, thawed but still cold
1 egg, beaten
suggested sandwich fillings: BBQ beef and cheese
Press rolls together to form a flat oval shape. With a knife, cut out a wide "V" shape in side of oval. Rotate "V" about a quarter turn and tuck the point under the pumpkin to form a stem. Trim, if necessary. Place on baking sheet sprayed with non-stick cooking spray. Cut out 3 large triangles for eyes and a nose, and a large crescent shape for a mouth. Leave some teeth in, if desired. Cut 3 curved lines from top to bottom, almost all the way through the dough. Brush with egg. Let rise 30 minutes. Bake at 350 & deg;F 20 minutes or until golden brown. Let cool on rack and then slice horizontally. Fill with piping-hot barbeque beef and cheese, or your own favorite sandwich-makings.
HALLOWIENERS
8 frozen dinner rolls, thawed but still cold
3-inch square aluminum foil
4 franks
8 currants or small raisins
1 egg, beaten
1 red licorice lace
Combine 2 rolls and roll into a 15-inch snake, leaving one end a little thicker for the head. Using knife and toothpick, cut slashes and poke holes to decorate snake. Poke holes for nose and slice 11/2-inch mouth opening. Crinkle up aluminum foil and place in mouth to keep it open while baking. Cut slashes across tail to resemble a rattle. Wrap snake around a frank and place on baking sheet sprayed with non-stick cooking spray. Poke deep eye holes and press currants into them. Brush well with egg and let rise 15 minutes. Bake at 350 & deg;F 15-20 minutes. Cool on rack and remove foil. Poke a 3-inch licorice piece into throat. Clip the end to make a forked tongue.
YUMMY MUMMY
1 loaf bread dough, thawed but still cold
grated cheese
pizza sauce and toppings
1 egg, beaten
olive slices (optional)
Roll out dough into a tall, rounded pyramid shape. Cut slits all around the outside as shown. Layer the cheese, sauce and toppings in the middle. At the wide end of the pyramid, lift up the large triangle and tuck the edges behind, before rounding them to form the head. Press in two olive slices for the eyes, if desired. Weave the cut strips over the toppings, one at a time, covering the ends with the last strip. This will hold them in place. Fold the two slits on the narrow bottom into the middle and roll the whole piece up, tucking it under the last woven strip. Press it down firmly to keep it from coming unrolled. Clip it in half and pull it slightly apart to form the feet. Brush the mummy with egg and let it rise for 15 minutes. Bake in a preheated 350 & deg;F oven for about 20 to 25 minutes.