Beef Stew

1 1/2 lbs beef stew meat or cubed roast. Coat in flour and brown in 2-3 Tbs canola oil.

Add: 1 or 2 chopped onions
1 cup chopped celery
Saute with meat until onions are translucent (but not burned!)
Add:
6 large potatoes, washed and cubed
5-6 medium carrots, cut into chunks

1 can beef broth
1 can cream of mushroom soup
3-4 cups water
1 can tomato sauce
1 pkg lipton onion soup mix
1/2 tsp minced garlic
1/4 tsp garlic powder
1/4 tsp Thyme
1 Tbs red wine vinegar

Simmer till veggies are tender, or cover tightly with foil and put in a 325 oven for 2 1/2-3 hours.
Cook peas and add before serving, as desired

Spooky Taco Salad

This gem is from Taste of Home

Bone bites

I found this fun idea on iVillage:

36 pretzel sticks and rods of various sizes

1 (12-ounce) package white chocolate chips (2 cups)

72 mini-marshmallows (about 1 cup)

Directions:

Makes 36 bones More fun with pretzels and melted chocolate! Like the pretzel lollipop ghosts, these are a tasty mix of sweet and salty. With the white chocolate coating on them, they are uniformly charming. For the best effect, heap and jumble the little bones in a bowl rather than laying them on a plate. (Although I call for white chips, this is one place where lower grade white "coating" chocolate or bark is so easy to work with that it might be worth the trade-off in taste.) 1. Line a rimmed baking sheet with parchment or wax paper. 2. Place the chips in a double boiler over just-simmering water and melt, stirring frequently. As soon as the chips are just melted (there may even be a few solid ones left), remove the pan from the heat and remove the top section of the double boiler so the chocolate's temperature doesn't keep rising. 3. Stick marshmallows onto both ends of the pretzels, with the marshmallows' flat sides parallel to the pretzel. 4. Dip each pretzel in the chocolate and lift out with a fork, letting the excess drip back in the bowl. Lay the bones on the baking sheet and refrigerate for 30 minutes to harden the chocolate. Store in an airtight container in the refrigerator or at a cool room temperature. Recipe courtesy of Ghoulish Goodies by Sharon Bowers Copyright © 2009; photo courtesy of Kevin Kennefick Used by permission of Storey Publishing LLC All Rights Reserved

Chicken Enchiladas

2 cans cream of chicken soup
1 small can diced green chiles

1 1/2  cups grated cheddar cheese
an additional 1/2 cup cheese for topping
2-4 chicken breasts, cooked & diced
1 cup sour cream
3 stalks green onion, chopped
1 1/2 cups cooked rice (may include as filling or serve on the side)

Combine soup, chiles and sour cream to make filling. Reserve 1 cup for topping.
Add chicken, rice, and cheese to filling mix.
Spread some of reserved soup mix in bottom of a 9x13 pan. Spoon filling into large tortillas, roll and lay in pan. Top with extra mix and sprinkle with extra cheese. Sprinkle with chopped green onions if desired.

Bake at 375 for 30 minutes

Shortcut Enchiladas: 
Same ingredients as above, but heat reserved soup mix for topping.  Spread filling between two tortillas, lightly butter the outsides, and cook till crisp on a griddle or in a skillet.  Garnish with warm soup mix, sprinkled cheese, and chopped onions.

Scary Puddin'

This is a Kraft original