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  • Writer's pictureSamantha

Tuesday Morning Tidy: Fall Recipes for Halloween Night

Have you made your Halloween night menu yet? I love planning this spread. Below are a few of the items I plan to serve again this year.

Slow Cooker Chili


- 2 lbs. of ground beef

- 1 1/2 cups of chopped onion

- 1 cup of chopped green pepper

- 2 garlic cloves, finely cut

- 1 (28 oz.) can of whole tomatoes, undrained

- 2 (16 oz.) cans of kidney beans, undrained

- 2 tsp. of chili powder

- 2 tsp. of salt

- 1 tsp. ground pepper

- 1 tsp. cumin


Over medium heat, brown ground beef on the stovetop. Remove from heat, drain and add meat to the slower cooker. Add in onions, green peppers, garlic, tomatoes, kidney beans, salt, chili powder, ground pepper and cumin. Stir and cover. Cook 6 to 8 hours. Serves 8-10.

Pumpkin Dip


- 2 packages of (8 oz.) cream cheese

- 1 can of pumpkin

- 1 cup of powdered sugar

- 1 tsp. of cinnamon

- 1 tsp. of ginger or pumpkin pie spice


With an electric mixer, blend the softened cream cheese and powered sugar in a bowl. Then add the pumpkin and spices. Blend the mixture until it's smooth. Chill for at least two hours (I usually let mine sit overnight). You can dip apple slices, graham crackers and gingers snaps into it for a mouth-watering snack.

The Perfect Cheeseball


- 2 packages (8oz.) of cream cheese

- 1 package of Hidden Valley Ranch seasoning

- Seasoned Pepper


Mix cream cheese and ranch dressing together until blended. Shape into a well-formed ball. Pour the seasoned pepper into a small dish and roll the cheeseball in the pepper until it's completed coated. Refrigerated until serving. Serves with crackers or veggies.

We hope you try one or all of these family favorite recipes!

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