Ghoul-Ade For Halloween
1 envelope Kool-Aid grape flavor unsweetened mix
1 envelope Kool-Aid orange flavor unsweetened mix
2 c. sugar
3 quarts cold water
1 quart ginger ale, chilled

Mix Kool Aid's together with sugar, in large pitcher. Add water and mix. Just before serving, add ginger ale.

Halloween Crisp Candy Corn Treats
1/2 c. butter
10 c. Rice Krispies®
9 c. miniature marshmallows
2 c. candy corn
3/4 c. miniature chocolate chips
Candy Pumpkins -- Or Other Decor
Orange Food Coloring
Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy corn and miniature chips together. Add orange food coloring to marshmallow mixture, or squirt over cereal in bowl. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered jelly roll pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart. Refrigerate and cut into squares.

OVEN BEEF STEW
2 lbs. cubed boneless beef for stew
3 Tbsp. flour
3 medium onions, sliced 1/4-inch thick
6 carrots, sliced 1/4-inch thick
4 medium potatoes, sliced a bit thicker than 1/4 inch
1 1/2 c. red wine
1 Tbsp. Dijon mustard
1 Tbsp. cornstarch dissolved in 1 Tbsp. cold water

Preheat oven to 350F. Toss beef with flour. Grease a large, deep pan or a Dutch oven. Layer pan with 1/3 onions, 1/3 carrots, followed by 1/3 potatoes. Layer half the meat on top of potatoes. Repeat layering with 1/3 vegetables and the other half of the meat and lthen the rest of the vegetables. Combine wine and mustard in a small bowl. Pour wine mixture over meat and vegetables. Cover pan with a lid. Bake 1-1 1/2 hours until tender. Thicken gravy if necessary with cornstarch paste and boil on the stove for 1 minute until thickened.
Candy Corn Popcorn Balls

8 cups popped light butter microwave popcorn (about 1 [3-ounce] bag)
1 cup candy corn
1/4 cup butter
1/4 teaspoon salt
1 (10-ounce) bag marshmallows
Cooking spray

Combine popcorn and candy corn in a large bowl. Melt 1/4 cup butter in a large saucepan over medium heat; stir in 1/4 teaspoon salt and (10-ounce) bag marshmallows. Reduce heat to low; cook for 7 minutes or until the marshmallows melt and the mixture is smooth, stirring frequently. Pour marshmallow mixture over popcorn mixture, stirring to coat well. Lightly coat hands with cooking spray; shape popcorn mixture into 20 (2-inch) balls. Yield: 20 servings (serving size: 1 popcorn ball)
Penne-Wise Pumpkin Pasta

Salt
1 lb. whole wheat penne rigate
2 Tbsp. extra virgin olive oil (EVOO)
3 shallots, finely chopped
3 cloves garlic, grated
2 c. chicken broth
1 15-oz. can pure pumpkin puree
1/2 c. heavy cream
1 tsp. hot pepper sauce
2 pinches ground cinnamon
1 pinch nutmet
Pepper
7 leaves fresh sage, thinly sliced
Grated parmigiano-reggiano cheese

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain. While the pasta is working, in a medium skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Stir in the chicken broth, pumpkin, and cream. Add the hot sauce, cinnamon, and nutmeg; season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage. Toss the pasta with the sauce and pass the parmigiano-reggiano around the table.
(Source: http://www.rachaelraymag.com/recipes/30-minute-meals/penne-wise-pumpkin-pasta/article.html)