Olives become eyeballs. Sliced almonds turn into toenails, and store-bought dough gets wrapped mummy-style around hotdogs. Yep, it’s almost time for Halloween. Try these recipes to spook or delight your party guests.

Brain dip

2 avocados

1/2 cup prepared salsa

1 head cauliflower

Red and blue food coloring or gel

Slice avocados in half and remove pits. Scoop the avocado out of the skin and put it into a bowl. Mash avocado and salsa. Set aside.

Remove leaves from cauliflower and remove the stem, leaving a nice hollow area with the outer part of the head intact. Hold cauliflower pieces together with toothpicks if they start to come apart.

Place the cauliflower on a plate and spoon avocado dip into the hallow center. Decorate the cauliflower “brain” with red and blue food coloring so it looks like veins are running through the brain.

Bone crisps

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1 egg, slightly beaten

2 1/2 cups shredded Parmesan cheese (10 oz)

8 ounces goat cheese

4 ounces (half of 8-oz package) cream cheese, softened

3 tablespoons whipping cream

1/2 teaspoon grated lemon peel

1 teaspoon fresh lemon juice

1/2 teaspoon kosher (coarse) salt

1/4 teaspoon ground red pepper (cayenne)

1 can (14 ounces) Progresso® artichoke hearts, drained, patted dry

Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. With 31/2-inch bone-shaped cookie cutter, cut out 15 bones from each crust; discard scraps. Place dough bones on ungreased large cookie sheet. Brush with egg.

Sprinkle 1 cup of the Parmesan cheese in heaping teaspoonfuls over bones. 2 Bake 10 minutes or until cheese is melted and crisps are golden brown. Remove from cookie sheet to cooling rack; cool. 3 Set oven control to broil. In 1-quart microwavable casserole, mix goat cheese, cream cheese, whipping cream, remaining 11/2 cups Parmesan cheese, the lemon peel, lemon juice, salt and red pepper until blended. Stir in artichokes.

Microwave uncovered on High 3 minutes, stirring halfway through. Broil with top about 6 inches from heat 3 minutes or until golden brown. Serve warm with bone crisps.

Source: Pillsbury®

Milky Way Martini

2 ounces Van Gogh Rich Dark Chocolate Vodka

½ ounce Van Gogh Vanilla Vodka

1 ounce Butterscotch Schnapps

Combine all ingredients into a shaker with ice. Shake vigorously and pour into a martini glass.

Source: Van Gogh Vodka, recipe created by The Cocktail Guru Jonathan Pogash