While many of these offerings seem a bit ghoulish, you don't need to be afraid to dig in to these tasty treats. Though frightening on the table, they'll be a hit with all ages.

Andy Sharp/Staff (ENLARGE)

Peanut Butter Eyeballs are a favorite of many hosts.

Chris Hunt/Staff (ENLARGE)

Mini carrots in disguise are handy dippers for the Green Slime.

• Halloween party hosts go for the ghoulish • Search for more recipes • More photos

Peanut Butter Eyeballs
36 servings

Hands on: 30 minutes
Total time: 1 hour, 30 minutes

This creamy cookie is a favorite of many hosts, including J.J. Griffin. This recipe adds a little crunch from rice cereal. You can make colored irises per the instructions below or do as Griffin does and leave a little of the cookie exposed by dipping it into the white chocolate using a toothpick to hold the cookie and don't completely coat it. She then takes the top of a food coloring bottle and presses it in to make a tinted circular impression.

1/4 cup (4 tablespoons) butter, softened
1 cup creamy peanut butter
2 cups powdered sugar
1 1/2 cups toasted rice cereal (like Rice Krispies)
1 (11- or 12-ounce) bag white chocolate chips
1 tablespoon vegetable oil
Food coloring

With an electric mixer, combine butter and peanut butter. On low speed, gradually add powdered sugar, until well-combined (this can also be done by hand). Mix in the cereal. Using your hands, form into balls the size of a large marble (about 1 inch) and refrigerate until firm, about 1 hour.

Place the white chocolate in a microwave-safe bowl. Microwave for 30 seconds. Remove, add vegetable oil and stir to combine. Microwave for 30 seconds or until chocolate is melted, and stir until smooth (the chips might not appear melted). Dip the balls, one at a time, into the melted white chocolate, using a fork to roll them around so they are entirely coated. Remove and set on a wax-paper-lined baking sheet. Chill for about 30 minutes, or until firm.

Separate remaining white chocolate into two bowls and add 1 to 2 drops of food coloring each to tint each bowl a different color. Reheat chocolate if necessary to smooth. Using a small spoon, place a small dollop of the colored chocolate on the eyeball to make an iris and smooth with fingertip. Use a smaller drop of the contrasting color for the pupil. Chill until the chocolate is set. Place balls in individual mini muffin papers, if desired, and serve.

— Adapted from a recipe from Gale Gand for the American Association of Orthodontists

Per serving: 137 calories (percent of calories from fat, 51), 3 grams protein, 15 grams carbohydrates, trace fiber, 8 grams fat (4 grams saturated), 3 milligrams cholesterol, 71 milligrams sodium.

Hot Dog Mummies
12 servings

Hands on: 15 minutes
Total time: 30 minutes

Doreen Wagner says this family-friendly item from Family Fun magazine is frequently found at parties.

1 (11-ounce) can refrigerator breadsticks
12 hot dogs
Yellow mustard

Preheat oven to 350 degrees.

Separate 1 breadstick from the roll and slice in half lengthwise to create 2 thinner strips. Wrap 1 strip at a time snugly around a hot dog, leaving about 1 inch of hot dog exposed for the face area (using 2 thin strips per hot dog).

Bake the "mummies" on a cookie sheet for 15 to 18 minutes or until the breadstick wrapping is golden brown. Remove from the oven and cool at least 5 minutes before adding yellow mustard eyes (dots of mustard) before serving.

Per serving: 256 calories (percent of calories from fat, 65), 8 grams protein, 13 grams carbohydrates, no fiber, 18 grams fat (6 grams saturated), 29 milligrams cholesterol, 831 milligrams sodium.

Graveyard Bones and Blood
12 servings

Hands on: 15 minutes
Total time: 30 minutes

Who thought refrigerator breadsticks could be so fun to play with? Doreen Wagner adapted this from a recipe in Parenting magazine from 1996. For variety, brush bones with olive oil or garlic oil and sprinkle on Parmesan cheese or Italian seasonings before baking. Dip into "blood" — also known as pizza sauce!

1 (11-ounce) can refrigerator breadsticks
1 cup pizza sauce, heated
Olive or garlic oil (optional)
Italian seasonings or grated Parmesan cheese (optional)

Separate 1 breadstick from the roll and unroll. Shape the ends to resemble bones by tying a knot on each end. Place on ungreased cookie sheet and bake according to package directions. Serve with sauce on the side.

Per serving: 82 calories (percent of calories from fat, 23), 2 grams protein, 14 grams carbohydrates, trace fiber, 2 grams fat (trace saturated), no cholesterol, 279 milligrams sodium.

Green Slime With Frightful Finger Dippers
16 servings

Hands on: 20 minutes
Total time: 20 minutes

Doreen Wagner serves this dip with "edible fingers."

3/4 cup sour cream
3/4 cup light mayonnaise
1/4 cup grated Parmesan cheese
1/4-1/3 cup milk
1 (1-ounce) package dry ranch seasoning and salad dressing mix
Green food coloring
Cream cheese
Almond slices
Mini peeled carrots

In a bowl, combine sour cream, mayonnaise, Parmesan cheese, milk and dressing mix. Tint green. Cover and refrigerate. Use a dab of cream cheese to attach 1 almond slice onto end of carrots for dipping.

Per serving (dip only): 61 calories (percent of calories from fat, 71), 1 gram protein, 3 grams carbohydrates, no fiber, 5 grams fat (2 grams saturated), 10 milligrams cholesterol, 215 milligrams sodium.

Mummy Steak Stromboli
8 servings

Hands on: 30 minutes
Total time: 50 minutes

Doreen Wagner uses refrigerated bread dough for the "skeleton" to house a steak, onion and pepper mixture.

1 tablespoon olive oil
1 tablespoon butter
2 onions, thinly sliced
1 green pepper, seeded and thinly sliced
8 Steak-umms (about half a package)
Salt and pepper to taste
2 tablespoons all-purpose flour
1 (12.25-ounce) package refrigerated bread dough or frozen bread dough, thawed
1 cup (4 ounces) shredded mozzarella cheese
2 tablespoons Italian salad dressing

Preheat oven to 400 degrees. In a skillet over medium-high heat, add olive oil and butter. Saute onions and peppers until softened and onions are golden. Remove and set aside. In same skillet, cook Steak-umms according to package directions, seasoning with salt and pepper, if desired. If necessary, blot meat dry with paper towels.

On a floured surface, roll out dough to a 16-by-10-inch rectangle. Transfer to a baking sheet. Place the Steak-umms lengthwise down the center of the dough. Arrange onion mixture on top and sprinkle with cheese. Drizzle with Italian dressing. Cut 1-inch-wide strips on the outer sides of the dough, then lay each strip across the filling, alternating and crisscrossing sides.

Bake for 15 minutes or until golden brown. Slice and serve.

Per serving: 278 calories (percent of calories from fat, 38), 15 grams protein, 28 grams carbohydrates, 1 gram fiber, 12 grams fat (4 grams saturated), 28 milligrams cholesterol, 829 milligrams sodium.

Cranberry Orange Gelatin Salad
8 to 10 servings

Hands on: 20 minutes
Total time: 20 minutes, plus 1 hour or more for chilling

Doreen Wagner uses this recipe for making "edible" brains and hearts. You can also add pineapple tidbits, chopped apple or celery, or mandarin orange sections.

2 oranges
1 (6-ounce) or 2 (3-ounce) package(s) cranberry or other red gelatin
1/4 teaspoon salt
1 1/2 cups boiling water
1 (16-ounce) can whole-berry cranberry sauce
2/3 cup chopped nuts

Grate 1 tablespoon rind from oranges. Section oranges, finely dice and drain. Set aside. In a bowl, dissolve gelatin and salt in boiling water. In a separate bowl, stir cranberry sauce until smooth and add orange rind. Blend into gelatin mixture and chill until slightly thickened, about 20 to 30 minutes. Fold in diced fruit and nuts. Pour into 4- or 5-cup gelatin mold. Chill until firm.

Per serving (based on 8): 251 calories (percent of calories from fat, 23), 4 grams protein, 47 grams carbohydrates, 3 grams fiber, 7 grams fat (1 gram saturated), no cholesterol, 159 milligrams sodium.