Number of carrot jack-o-lanterns made for the kindergarten class Halloween party: 1
Number of times I blindfolded a kindergartenr for pin the nose on the jack-o-lantern: 19.
Number of friends and family over last night for dinner and trick-or-treating: 15.
Number of Hogwarts students and staff joining our muggle party: 4. (I’m going with Professor of Candy Corn Creation as my position. Surely there was a vampire lurking somewhere in Hogwarts, no?)
Number of pieces of candy handed out last night: at least 700.
Number of times our doorbell rang: Way too many to count. I barely sat down all night.
Number of Crack Whore costumes witnessed on our doorstep: One. And that was one too many. O.M.G.
Number of 7-12 year-old kids still freaked out and breathless from screaming as they ran over from our next-door-neighbor’s scary house: Many. It’s pretty funny. (They don’t scare the little kids though, so it’s all good.)
Number of adorable little bumblebees, princesses and superheroes completely thrilled to receive a piece of candy from a friendly witch or her helpers: Lots.
How often Obi barked when the doorbell rang: Every. Single. Time.
(But how cute is he in his Halloween bandana?)
Number of apple cider martinis created and consumed: Only 6 or 7. (They weren’t all for me, I swear.)
Hours spent preparing and cooking food for the evening: About 10. Or 20. I lost count.
Number of vegetarian dishes and sides made, consumed and enjoyed by all, including the carnivores: 6.
(Pumpkin chili, cornbread muffins, carmelized black bean “butter” with veggies and sweet potato chips, peanut butter dip with apples, celery and graham crackers, roasted pumpkin seeds, pumpkin pumpkin muffins, and unpictured decorate-your-own English muffin “mummy” pizzas for the kids.)
Having a great time on Halloween and spending my favorite day of the whole year with some of my favorite people: Priceless.
And, since several people have asked for it, here is the recipe for the chili I made. My sister Jeanette gave me the idea for it, which I thought was just genius, so I took the idea and ran. Straight to the crock pot.
Prep Time: 15 minutes
Cook Time: 4-6 slow-cooker hours
Ingredients (Serves a crowd)
- 1 large yellow onion, diced
- 3 cups cooked pinto beans (or if using canned, drained and rinsed)
- 2 cups cooked black beans
- 2 15 oz. cans diced tomatoes, drained
- 1 1/2 cups butternut squash, cubed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup frozen corn
- 1 can pumpkin puree
- 4 cloves garlic, minced
- 1 cup vegetable broth
- 2 T chili powder
- 1 T cumin
- 3 tsp paprika
- 1 T sea salt
Place all ingredients into a crock pot set to high for the first hour, then switch to low and let it do it’s thing all day long. (The longer the better, in my opinion, but at least 5 hours.)
Yummy garnish ideas are plain greek yogurt (or sour cream), cheddar or jack cheese, green onions and/or roasted pumpkin seeds.
This is a quick and easy recipe perfect for feeding a crowd. It’s healthy, comforting and satisfying, and no one seemed to miss the meat.
It was perfect for warming up with before heading out for a chilly night of trick-or-treating.
I hope you all had a fun-filled Halloween!