Halloween Recap

So I know it is officially the first of November (scary) but I wanted to know how everyone’s Halloween went!  I hope you are all surviving, enough sleep, not too much candy 😉  We decided to go out this past weekend in full costume, but just chill out on actual Halloween.  My friends Liz, Kaite, and I all had superhero shirts with full on capes. I was a little nervous because some college students feel themselves above such festivities (basically not dress up) but wore my costume all day and actually received quite a few compliments.

Let me back up.  This morning I awoke to my aunt sending this lovely picture:

And it was followed by my puppy, the “Rufferee”

After all four of my classes, a ton of emailing (reaching out to companies for informational interviews), a pumpkin coffee, and run later, it was time to cook dinner!  Liz and I made a quick trip to the store and then got to work.

So excited by a festive meal while watching the classic “Charlie Brown and the Great Pumpkin

Our menu: chili (mix between veggie/meat recipes), cornbread in the shapes of pumpkins, honey butter, “mummy fingers” aka little hot dogs (a Fuelling classic, actually) I saw a few recipes for pumpkin cornbread and pumpkin chili, but figured I was dealing with a few picky palates, so I would mellow the menu down.  But there is still time, so get excited!

Kaitlin’s Impromptu Halloween Chili
Serves ~6
1 lb. ground beef (or chicken or ground turkey…we just had beef in the fridge)
1 can kidney beans (able to sub in black beans)
1 can diced chilies
1 can diced tomatoes
1 bell pepper
1/2 zucchini
1 small onion
1 cup corn
2 cloves garlic (optional)
1 packet Lawry’s seasoning
1 cup water

Chobani nonfat Greek yogurt (used as the “sour cream”)
shredded cheese

1. Brown the meat in a pan.  Begin to dice pepper, onion, and zucchini.
2. Once the meat has been browned, add in the chilies, tomatoes, and other vegetables.  Add in the seasoning and let the mixture sit for about 5 minutes.
3. Pour mixture into a pot or crockpot and add the beans.  If in a pot, let it come to a boil and then reduce to medium/low heat (~40 minutes).  If in the crockpot, you can let it simmer or sit for as long as you would like.  This is a great way to keep it warm during a party without it bubbling over 🙂

Mummy Fingers
Crescent Rolls (carton)
Little hot links

1. Preheat to 325F.
2. Roll out crescent roll parts, in half.  Take little hot dogs and roll them in the pieces of dough.
3. Place on a baking sheet and bake for about 20 minutes or until golden on top.

Sorry I don’t have any fun cornbread recipes for you.  I had pulled a few up, but we went with the good ‘ol Jiffy recipe, then dumped it in our pumpkin molds.  🙂 It was Katie and Jesus’s first chili and cornbread (both our more pickier eaters) and they finished their plates.  Jesus was even kind enough to clean up our dishes.  What a gentleman. Now, let’s go run all this eating off! Got to get pumped and fit for the turkey trot. 🙂 

What sorts of things (and foods) do you associate with November?  For me, I like to think of the pilgrims and indians (Native Americans, I know), family, and the turkey trot on Thanksgiving day.  In terms of food, I think I can still pull off the pumpkin, at least until after Thanksgiving.  I would love to test out these cauliflower mashed potatoes I found on Theresa’s blog and test out this vegan pumpkin pie.  Don’t forget all the other pumpkin recipes I haven’t tried yet 🙂


11 thoughts on “Halloween Recap

    • Thanks! I wouldn’t mind wearing these on the regular 😉 Mmmmm squash soup. I loved it when my housemom abroad would make that for us, but haven’t had the chance to make it myself. It sure sounds heavenly on a cold night.

    • Oh stuffing muffins, I have never tried those! I should experiment with those 🙂 I can’t wait to test my hand with different cranberry, stuffing, and potato recipes!

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  2. I made chili and cornbread for my family too! So yum… And I made that crazy chocolate, oreo, pretzel, reese’s bark I told you about for dessert. Amazing!

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