Pumpkin Face Layered Mexican Dip

Ingredients:
· 1 (16 ounce) can refried beans
· 1 (4.5 ounce) can chopped green chilies
· ½ cup sour cream
· ½ cup mayonnaise
· 2 avocados, peeled and diced
· 2 tablespoons fresh lemon juice
· 1 cup salsa
· 2 cups shredded mild cheddar cheese
· Tortilla chips, triangle shape
· Black olives, sliced and drained

Directions:
1. Preheat oven to 350 degrees.
2. In a greased deep pie dish, spread the refried beans and layer on the green chilies.
3. For the next layer combine the sour cream and mayonnaise and spread over the chilies. Continue layering the avocados, lemon juice, salsa and cheese.
4. Bake for approximately 25 minutes or until heated through and bubbly.
5. Decorate the top of the dip with 3 tortilla chips forming the eyes and nose of the jack-o-lantern. Use the sliced black olives to form a mouth. Serve hot with tortilla chips.

Halloween Layered Fudge

Ingredients:
· 1 teaspoon butter
· 2 cups (12 ounces) semisweet chocolate chips
· 1 can (14 ounces) sweetened condensed milk, divided
· 8 ounces white candy melts
· 1/4 teaspoon orange extract
· 2 to 4 drops orange food coloring

Directions:
Line an 8-in. square pan with foil; butter foil and set aside.
In a microwave-safe bowl, heat chocolate chips and 1 cup milk on high for 30 seconds; stir. Repeat until mixture is smooth. Pour into prepared pan. Chill for 10 minutes.
Meanwhile, in a microwave-safe bowl, melt candy melts with remaining milk; stir until smooth. Stir in extract and food coloring. Spread over chocolate layer.
Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1-inch squares.

Tomato Macaroni Soup

Ingredients:
· 1 pound ground beef
· 1 onion, diced
· 3 (15 ounce) cans beef broth (about 6 cups)
· 1 (14 ounce) can diced tomatoes
· 1 cup ketchup
· 1 (6 ounce) can tomato paste
· 1 cup shredded carrots (optional)
· 3 tablespoons steak sauce (recommended A1)
· 2 tablespoons brown sugar
· 3 teaspoons Worcestershire sauce
· 1/2 teaspoon dried basil
· 1/2 teaspoon garlic powder
· Salt and pepper, to taste
· 1 1/2 cups elbow macaroni, cooked according to package directions

Directions:
1. In a skillet over medium high heat, brown hamburger and diced onions. Drain and set aside.
2. In a large stock pot, mix add beef broth, diced tomatoes, ketchup, tomato paste, carrots, steak sauce, Worcestershire, basil, garlic powder, and salt and pepper and cook over medium high heat. Bring to a boil then reduce heat to low. Add beef and onion and simmer for 10 minutes.
3. Add cooked macaroni and serve.

Jack O' Lantern Cheeseburger Pie

Ingredients:
· 1 pound ground beef
· 1 medium onion, chopped
· 2 tablespoons minced garlic
· Salt and Pepper, to taste
· ¼ cup ketchup
· 1 teaspoon Worcestershire sauce
· 1 package refrigerated pie crusts
· 1 tablespoon mustard
· 3 cups shredded Monterey Jack cheese, divided
· 2 tablespoons water
· 1 large egg
· Red and yellow liquid food coloring

Directions:
1. Preheat oven to 425 degrees.
2. Cook ground beef, onion, garlic, salt, and pepper in a large skillet over medium-high heat, stirring until beef is crumbled and no longer pink; then drain. Stir in ketchup and Worcestershire sauce and cool.
3. Unfold one pie crust and place on a lightly greased baking sheet. Spread mustard evening over crust. Stir together meat mixture and 2 cups cheese. Spoon mixture onto center of crust, leaving a 2-inch border.
4. Unfold remaining pie crust and put out a jack o’ lantern face, reserving pastry cuts to use as a stem. Place crust over meat mixture; crimp edges of crust and fold under. Place stem on top of jack o’ lantern.
5. Whisk together 2 tablespoons water, egg and 1 drop each of red and yellow food coloring. Brush over crust.
6. Bake for 20 minutes; remove from oven and brush again with egg mixture. Fill eyes, nose and mouth with remaining 1 cups cheese. Bake 5 to 10 more minutes or until golden brown.

Pineapple Glazed Chicken with Jalapeno Salsa

Ingredients:

• ¾ cup pineapple juice 
• 6 tablespoons brown sugar 
• 2 tablespoon yellow mustard
• 3/4 cup 1/4-inch cubes fresh pineapple 
• 3 tablespoons finely diced red bell pepper 
• 3 tablespoons chopped fresh cilantro 
• 1 1/2 tablespoons finely chopped red onion
• 1 1/2 tablespoons canned sliced jalapenos, drained, coarsely chopped
• 4 skinless, boneless chicken breast halves  

Directions:

1. Preheat oven to 400°F.  

2. Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper.

3. For Salsa: Mix pineapple, red pepper, cilantro, onion, and jalapenos in medium bowl. Season with salt and pepper.  

4. Line baking sheet with foil. Place chicken on sheet and brush with glaze.

5. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes.

6. Spoon salsa over chicken and serve.