or maybe one of these i found:
http://allrecipes.com/Recipe/Pumpkin-Stew-2/Detail.aspx
http://allrecipes.com/Recipe/Bat-Wing-Soup/Detail.aspx

hope it helps..
goshhh.. other people just copy and paste the recipes from websites and make it as their own. they don’t even give the credits to the sites. i don’t think they have time to types out their recipes.. they just copy and paste. believe me.. those people don’t deserve to have the best answer.

8 ounces (3 cups) uncooked rigatoni pasta
1 (14 to 16-ounce) package cooked smoked turkey sausage, cut into 1/2-inch slices
1 (14 to 15-ounce) jar pizza sauce*
1/4 cup LAND O LAKES™ Heavy Whipping Cream**
1 (2 1/4-ounce) can (1/2 cup) sliced ripe olives, drained
4 ounces (1 cup) LAND O LAKES® Mozzarella Cheese, shredded

Heat oven to 350ºF. Cook pasta according to package directions. Drain.

Combine all ingredients except cheese in greased 3-quart casserole. Cover; bake for 30 minutes. Uncover; sprinkle with cheese. Continue baking, uncovered, for 10 to 15 minutes or until rigatoni mixture is heated through and cheese is melted.

*Substitute 1 1/2 cups of your favorite flavor spaghetti sauce.

**Substitute 3 tablespoons milk and 1 tablespoon melted LAND O LAKES® Butter.

or

Hearty Halloween Soup
Yield: 6 Servings

Ingredients

1 lb ground turkey
1 c chopped onion
1 c celery, diced
2 cloves garlic, diced
6 c water
1 cube vegetable, beef or
-chicken bou; illon
1 c red potatoes, diced
1 bay leaf
1/8 ts basil
2 tb parsley, chopped
1/2 ts thyme
6 tomatoes, diced
1 c leftover turkey gravy
2 c vermicelli

Instructions

Place everything except vermicelli in the kettle and simmer 1 hour. Add
vermicelli and simmer until cooked. Serves 6

Cauldron of Chili with Breadstick Bones

1 pound lean ground beef
1 medium onion, chopped
2 (14.5-ounce) cans Mexican-style stewed tomatoes, undrained
2 (15-ounce) cans chili beans
1 (11-ounce) refrigerated breadsticks
1 egg white, lightly beaten
2 tablespoons freshly grated Parmesan cheese
Shredded cheddar cheese
In 12-inch skillet, cook beef and onions over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in tomatoes and chili beans. Heat to boiling. Reduce heat to medium-low; simmer uncovered 20 to 30 minutes, stirring occasionally.
Preheat oven to 375°F (175°C).
Unroll dough; separate at perforations into 6 breadsticks. Roll each 12 inches long. Carefully tie a loose knot in both ends of each breadstick and place on a greased baking sheet.
Brush breadsticks with egg white. Sprinkle with Parmesan cheese.
Bake 12 to 14 minutes or until golden brown.
Top individual servings of chili with cheese; serve with warm breadstick bones.
Makes 6 servings.

Halloween Chicken Pizza Masks

1 pound ground chicken
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1 package (6 count) English muffins, split
2 tablespoons soft margarine, divided use
1 1/2 cups bottled pizza sauce, divided use
1 teaspoon oregano
1 large green pepper
4-ounces shredded Cheddar cheese
4-ounces shredded mozzarella cheese
3 large pitted ripe olives, each sliced into 4 rings
Heat frypan to medium-high temperature. Add ground chicken and onion; cook, stirring, until all red is gone, about 6 minutes. Set aside.
With aluminum foil, cover 10 1/2 x 15 1/2-inch baking pan.
Spread each muffin half with 1/2 teaspoon margarine and arrange in single layer on prepared pan.
Spread heaping tablespoon pizza sauce on each muffin half. Cover generously with ground chicken and onion; sprinkle with oregano.
Cut 12 slivers of green pepper into "smiling" mouth shapes and set aside; chop remaining pepper and sprinkle on pizzas.
Mix together Cheddar and mozzarella cheeses; sprinkle generously on mini-pizzas.
Bake in 450 degrees F. oven about 12 minutes. Remove from oven.
Make mask face on each pizza by using 2 ripe olive rings for eyes and pepper slice for mouth. Turn some slices up for smiles and some down for frowns.
Makes 12 mini-pizzas.

1 cup water
1 tbsp. butter
1 pkg. (8-oz.) frozen mixed vegetables with onion sauce
1 tbsp. finely diced onion
1 jar (2 1/2-oz.) chipped beef, rinsed in cold water

In saucepan, place water, butter, the vegetables and onion. Cover and bring to a full boil over high heat. Remove from heat; stir until sauce is smooth. Add the chipped beef. Heat. Serve over corn bread squares, split, or corn sticks.
Makes 4 servings.

CROCKPOT CHICKEN AND RICE CASSEROLE

4 chicken breasts
1 can cream of celery soup
1 can cream of chicken soup
1 can cream of mushroom soup
2 stalks celery, diced
1 bay leaf
1 large onion, chopped
1/2 teaspoon Bell’s Poultry seasoning
3 cloves garlic, minced
1 cup Minute Rice

Mix the cans of soup with the rice at the bottom of the Crockpot. You may substitute the type of soup you use in any combination (for example: 2 cans cream of chicken soup and one can celery soup).
Add the diced celery, onion, and garlic and stir. Submerge the chicken in the soup.

Turn heat to high for 10 minutes, then reduce to medium and cook for 4-5 hours. Or cook on high for 3-4 hours.

Variation: leave out the rice and serve over cooked Pennsylvania style wide noodles.

Note: Use temperature setting recommended by your owner’s manual for cooking. Some crockery cookers have 3 settings – high, medium, and keep warm.

Don’t use the "keep warm" setting instead of the "cooking" settings for extended periods. Sometimes the high setting will cause overcooking and you will lose the benefits of using a slow cooker. The high setting is best used to bring food up to a safe temperature quickly before beginning slow cooking at the "medium" or "normal" setting.

Ingredients:
1 loaf unsliced store-bought frosted or unfrosted cinnamon raisin bread
1/2 stick butter — softened
1 can sweetened condensed or reduced-fat sweetened condensed milk
2 jiggers brandy
Whipped cream in spray top canister
Ground or grated nutmeg — for garnish

Directions:

Heat a griddle pan over medium heat. Cut thick slices of cinnamon raisin bread. Butter both sides of the bread slices with softened butter. Grill bread until brown and crispy on both sides, 2 minutes on each side.

While bread grills, in a small saucepot, heat sweetened condensed milk or reduced fat sweetened condensed milk over medium-low heat for 4 minutes. Remove from heat and stir in brandy.

Cut each grilled slice of bread into quarters and pile into dessert cups. Top bread with a few spoonfuls of hard sauce of sweetened condensed milk and brandy and a generous swirl of whipped cream. Garnish cream with a sprinkle of nutmeg and serve.