I got this from the foodnetwork.com. I saw it on a Thanksgiving episode of 30-Minute meals by Racheal Ray. I made them a few years back at Thanksgiving and everyone loved them!

Apple and Onion Stuffin' Muffins

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 12 muffins

Recipe courtesy Rachael Ray

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 stick butter, softened
1 fresh bay leaf, available in produce department
4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium to large yellow skinned onion, chopped
3 McIntosh apples, quartered and chopped
Salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups cubed stuffing mix (recommended: Pepperidge Farm)
2 to 3 cups chicken stock, available in paper containers on the soup aisle

Preheat oven to 375 degrees F.

Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.

Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.

Here is a fun Halloween drink (alcoholic)

INGREDIENTS:

2 (12 fluid ounce) cans frozen limeade concentrate 2 (12 fluid ounce) cans frozen lemonade concentrate

2 (2 liter) bottles lemon-lime flavored carbonated beverage 1 (750 milliliter) bottle rum 2 quarts lime sherbet

DIRECTIONS:

1.	In a large pot, combine limeade, lemonade and lemon-lime soda. Stir in rum (add more to taste if desired.) Mix in the lime sherbet.

INGREDIENTS:

1 cup all-purpose flour 1/2 cup quick cooking oats 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup butter, softened

1/2 cup brown sugar 1/2 cup white sugar 1 egg 1/2 teaspoon vanilla extract 1/2 cup canned pumpkin puree 1 cup raisins

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Combine the flour, oats, baking soda, cinnamon and salt; set aside.

2.	In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla then stir in the pumpkin puree. Gradually stir in the dry ingredients until well blended. Mix in raisins. Drop by rounded spoonfuls onto ungreased cookie sheets.
3.	Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.