What I'm making for Halloween

Halloween is my favorite holiday. So much so that I think I have convinced Eric that having a kid with a Halloween birthday would be fantastic. I also got engaged the day after Halloween. Yeah I'm a nerd.
Anyway I've been nosing around the Betty Crocker website and found two things that I am making for Halloween and mine and Eric's movie marathon.
Taco Fiesta Chicken Lasagna

2	(14 1/2-oz.) cans diced tomatoes with zesty mild green chiles, undrained
1/4	cup taco sauce
3	cups cubed cooked chicken
1	(16-oz.) can Old El Paso® Refried Beans
1/2	cup sour cream
12	uncooked lasagna noodles (I use Tinkyada)
12	oz. (3 cups) shredded colby-Monterey Jack cheese
1/2	cup chopped green onions
1/4	cup sliced ripe olives, if desired (Not using since Eric doesn't like them I will probably use mushrooms)
2	tablespoons chopped fresh cilantro (I am using dried so I'm cutting down the measurement) Spray 15x12-inch sheet of foil and 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large bowl, combine tomatoes and taco sauce; mix well. Stir in chicken. In medium bowl, combine refried beans and sour cream; mix well. Spread about 1 cup chicken mixture in bottom of sprayed baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup of the cheese, half of the onions and half of the olives. Layer 4 more noodles, remaining bean mixture, 1 1/2 cups chicken mixture and 1 cup cheese. Top with remaining 4 noodles, chicken mixture, onions, olives and cheese. (Be sure top noodles are covered.) Cover with foil, sprayed side down. Refrigerate at least 8 hours or overnight. Heat oven to 350°F. Bake covered lasagna for 50 minutes. Uncover baking dish; bake an additional 18 to 22 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving. Sprinkle with cilantro. If desired, garnish each serving with dollop of sour cream, chopped tomato and shredded lettuce. Orange Cream Cheese Brownies 1 box (1 lb 1 oz) Betty Crocker® Gluten Free Brownie Mix 1 package (3 oz) cream cheese, softened 2 cups powdered sugar 1 tablespoon frozen (thawed) orange juice concentrate Yellow food color Red food color 1/3 cup semisweet chocolate chips 2 teaspoons shortening Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make brownies as directed on box. Cool completely. Stir cream cheese, powdered sugar, orange juice, 2 drops yellow food color and 1 drop red food color until smooth and spreadable; spread over brownies. Place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) about 2 minutes or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 30 minutes or until cream cheese and chocolate are set. For 24 brownies, cut into 4 rows by 6 rows. Cover and refrigerate any remaining brownies.