The week of Halloween, I serve up treats like "Spider" PB and J sandwiches, "Skeleton" barbecue rib bones and "Mummy" hot dogs.

To wash it all down, we make "Worm" punch (limeade with gummy worms frozen in the ice cubes) or serve apple cider with cinnamon stick "twigs."

I'm not sure who enjoys the Halloween-inspired menus more, the kids or the adults.

It's all about fun foods for the whole family. My kids love to get in on the action and help prepare our feast.

These yummy Mummy Dogs are always a big hit. They are made with refrigerated bread stick dough and hot dogs. With just two main ingredients, this recipe is a snap to prepare, and fun to eat. I use capers for the eyes, but you can use dots of mustard to create the same effect if you are not a fan of capers.

Jennifer Chandler is the author of "Simply Salads" (Thomas Nelson, $24.99) and "Simply Suppers: Easy Comfort Food Your Whole Family Will Love" (Thomas Nelson, $24.99). She lives in East Memphis with her husband and two daughters.

Mummy Dogs

1 can (11 oz.) refrigerated bread sticks

10 hot dogs

20 capers

Mustard or ketchup, if desired

Heat oven to 375.

Unroll the dough. Using one dough strip for each, wrap hot dogs to look like mummies. Place on ungreased baking sheet. Press two capers on each for "eyes."

Bake 12 to 15 minutes or until light golden brown. Serve warm or at room temperature.

Cooking Tip: If you cannot find bread stick dough, you can also use refrigerated crescent dough. I cut my dough into smaller strips to resemble true mummy bandages.

Serves 10.