tailgate menu part 6: happy halloween!

Happy November to you & i! I hope everyone had a wonderful Halloween and that you enjoyed the extra hour of sleep this morning. Yesterday, we spent the day cheering on the BC Eagles with a Halloween-inspired menu and I am excited to share it with you on this cozy Sunday evening. A few surprise visitors, a crisp fall day and a menu that was spook-tacular made this week’s tailgating menu something for everyone to enjoy. Here’s our menu, our recipe of the week, and some pictures, if you would like to see…

Breakfast

  1. Breakfast Pasta Salad
  2. Homemade Pumpkin Bread
  3. Cheese-Stuffed, Bacon-Wrapped Tater Tots

Lunch

  1. Halloweenies (a.k.a. Mini Hot Dogs)
  2. Burgers and Chicken Patties
  3. Apple Caramel Dip

Dinner

  1. Homemade Chili (see recipe below)
  2. Cornbread
  3. Cold Cut Dip
  4. Refried Bean Dip

Dessert

  1. Assortment of Halloween Candy
  2. Graveyard Cake Dessert
  3. Graveyard Cupcakes
  4. Chocolate Chip Cookies

Drink

  1. Hot Spiked Cider






Recipe of the Week: Homemade Chili

Ingredients

  1. 1 large sweet onion (diced coarsely)
  2. 1 1/2 lb. ground beef
  3. 2 large cans crushed tomatoes
  4. 2-3 large cans tomato sauce
  5. 2 large cans kidney beans
  6. 1 large can black beans
  7. 3 tbsp. Worcestershire sauce
  8. 2 bay leaves
  9. 2 tsp. garlic powder
  10. 1-2 packages McCormick’s Hot Taco Seasoning Mix
  11. 1-2 packages regular McCormick’s Taco Seasoning Mix

Directions

  1. In a large sauce pan, fry hamburger meat and cook onions until just tender.
  2. Add all the rest of the ingredients, mixing in the taco seasoning a little at a time.
  3. Bring to a vigorous bubble. Simmer for at least 1 hour.
  4. Serve with shredded Mexican cheese and oyster crackers or freeze to enjoy for a future chilly day (no pun intended)!
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