1 lb spiced gumdrops
1 lb candy corn
1 (16 oz) can salted peanuts

in a bowl, combine all ingredients. store in an airtight container.

Makes 2 qts

2 1/3 cups bisquick
2/3 cup milk
1 tsp italian seasoning
3 tbs butter OR margarine, melted
1/4 cup grated parmesan cheese

in a bowl, combine bisquick, milk & italian seasoning. turn onto a lightly floured surface; knead 10 times. divide into 30 portions; set half aside. roll the remaining 15 pieces into 7″ ropes for broom handles; fold im half & twist. place on ungreased baking sheets.

shape reserved pieces into 2 1/2″ circles; cut with scissors to form a bundle of broom twigs. place below each broom handle; pinch edges to seal. brush with butter; sprinkle with parmesan cheese. bake at 450° for 10-12 minutes or until lightly browned. serve warm or cool on a wire rack.

15 servings

1 (11 oz) tube refrigerated biscuits
10 popsicle sticks
10 hot dog
mustard

separate dough; roll 10 pieces into 24″ ropes. insert a popsicle stick into each hot dog. starting at the stick end, wrap one dough rope around each hot dog, leaving 2″ of the hot dog uncovered at the top for the mummy’s head.

place mummies 1″ apart on a greased baking sheet. place remaining breadsticks on another baking sheet.

bake at 350° for 18-20 minutes. add dots of mustard for eyes. serve leftover breadsticks for another use.