Greetings, party people! This week, instead of reviewing a restaurant, I’ll be reviewing some recipes for you guys for you guys to make for Halloween. I’ll be making four recipes.

Mummy hot dogs

All you need for this mummy hot dog recipe are eight hot dogs, an eight-pack of crescent rolls, some candy eyes and ketchup — or mustard, if that’s more your style. First, you preheat the oven to 350 degrees Fahrenheit. You then press the seams of the crescent rolls together to make a dough sheet and cut eight strips out of the dough. Then comes the most creative step: wrapping the hot dogs. I wrapped the hot dog in the dough like a rope, leaving a space at the top for the hot dog to peak out.

Next, you place them on a baking sheet, put it in the oven for 10 minutes, dip the candy eyes in ketchup and stick them to the hot dog.

I thought the wrapping would be fun to do with kids, and because they puff up, it looks like a real mummy. I laid them all out beside each other, and it looked like a little army of mummies. I found it really cute, and it tasted just like pigs in a blanket, which I love. I recommend overlapping the dough when you wrap it or else it comes out looking like a snake on a log, which is also cool, but then the hot dog just looks nervous in my opinion.

Stuffed jack-o’-lantern peppers

This stuffed jack-o’-lantern peppers recipe calls for four to six orange bell peppers, rice — the recipe called for orzo, but I like rice — diced tomatoes, tomato sauce, cheese, ground beef, chicken broth and half an onion.

If you’re making everything I’m making, keep the oven on 350 degrees while seeding your bell peppers. You can then carve little faces in them. This was the hardest part for me, but carving faces into anything would be hard. Nevertheless, I had my mom help me, and she’s way better at it than me. Set the carved peppers aside while making the filling.

For the filling, I browned the ground beef, added the chopped and halved onion, tomato sauce, diced tomatoes, chicken broth and uncooked rice. I let that simmer for 10 minutes, then added cheese. Now you add the filling into your peppers in a baking dish, add cheese and place the top of the bell peppers back on, cover them and bake for 30-35 minutes.

I cannot recommend this enough. They come out so adorable, and I’m not even a huge bell pepper person, but these were delicious!

Cinnamon roll zombie guts

All you need for these cinnamon roll zombie guts is a package of cinnamon rolls, red food coloring, powdered sugar and milk. The first thing you have to do is unroll the cinnamon rolls and arrange them like an intestinal tract; so basically, make them all wiggly, and connect them to one another. You then bake them for the amount of time and at the temperature on the packaging.

While that’s cooking, the recipe I was following told me to microwave the frosting that comes with the cinnamon rolls to make it thinner and then add the food coloring. I tried that, but it became a hard candy consistency and is still stuck to my bowl. So instead, I made my own frosting with one cup of powdered sugar, two tablespoons of milk and red food coloring. That was much simpler, so I recommend doing that.

After the cinnamon rolls came out of the oven, I drizzled frosting over the top of them and added some of those candy eyeballs for effect. I really love how it turned out. It looked just like intestines and tasted incredible.

Skull cupcakes

I saw this technique on Pinterest. Supposedly, for these skull cupcakes, you should be able to roll up aluminum foil into little bite-sized pieces and put them in the corners of the uncooked cupcakes. When they come out, they’ll look like skulls.

You can use your personal favorite cake batter. I used Pillsbury Moist Supreme Devil’s Food Cake Mix. It didn’t quite work the way I expected it to, but after a few tries, I realized I could place them near the top of the container for better results. I then decorated them to look like skulls. I had a bit of a hard time decorating, but the writing gel made it a lot easier.

Overall, I love Halloween, and I love Halloween recipes, so I hope you’ll give these a try. I sure enjoyed them!

Reach Nevaeh Greene at life@collegian.com or on Twitter @CSUCollegian.