I’m a sucker for making fun and cute food. I have done all these recipes except for the salty bones and that is in my menu for Sunday. I got these recipes off of Family Fun. Go check them out and have fun with your kids. Cooking can be fun.

Hot Dog Mummies

Ingredients

1 11-ounce can of refrigerator breadsticks

1 12-pack of hot dogs

Yellow mustard

Instructions

For each mummy, separate one breadstick from the roll and use kitchen shears or a knife to slice it in half lengthwise to create two thinner strips. Wrap one strip at a time snugly around the hot dog. Depending on the size of the hot dog, you may not need all of both strips. Leave about 1/2 inch of hot dog exposed for the face area and continue wrapping the top of the hot dog. Bake the mummies on a cookie sheet at 350º for 15 to 18 minutes or until the breadstick wrapping is golden brown. Remove the mummies from the oven and cool them for 5 minutes. Add yellow mustard eyes just before serving. Makes 12 mummies.

Apple Bites

Ingredients

Apples

Slivered almonds

Instructions

Just quarter and core an apple, cut a wedge from the skin side of each quarter, then press slivered almonds in place for teeth.

Tips:

If you’re not going to serve them right away, baste the apples with orange juice to keep them from browning.

Pizza Mummies

Ingredients

English muffins

Pizza sauce

Black olives

Scallions

Red or green pepper

Cheese sticks or slices

Instructions

Heat the oven to 350º F. For each mummy, spread a tablespoon of pizza sauce onto half of an English muffin (toast it first, if you like). Set olive slices in place for eyes and add round slices of green onion or bits of red or green pepper for pupils. Lay strips of cheese (we used a pulled-apart cheese stick) across the muffin for the mummy?s wrappings. Bake for about 10 minutes or until the cheese is melted and the muffin is toasty.

Salty Bones

Ingredients

1 tube of refrigerated breadstick dough (we used an 11-ounce tube to make 12 bones)

Coarse salt

Instructions

Unroll a tube of refrigerated breadstick dough and separate the rectangular pieces. Working with one piece at a time, stretch the dough to lengthen it a bit and then use kitchen scissors or a knife to cut a 11/2-inch slit in the center of each end. Roll or shape the resulting four flaps of dough into knobs that look like the ends of a bone. Place the dough bones on an ungreased baking sheet, spacing them a few inches apart, and sprinkle on a little coarse salt. Bake the bones until they are light golden brown, about 12 minutes.