Need some good Halloween dinner ideas? Here’s our favorite recipes from our Country Ghost Party.
For our main dishes we served ever-popular homemade mac+cheese and my personal favorite a ghostly white chili! I whipped up this simple macaroni & cheese recipe. Debbie (whom you may know as Dr. Debbie), makes the most scrumptious and kid-friendly chili. It’s a fall and wintertime favorite at our house. Lucky for us all, she’s agreed to share her recipe:
Debbie’s Ghostly Chili
:: 2 cans white navy beans, reserve liquid
:: 1 large onion, peeled and chopped
:: 1/4 cup butter
:: 1/4 cup flour
:: 1 1/2 tsp chili powder
:: 1 tsp cumin
:: 1/2 tsp salt
:: 1/2 tsp pepper
:: 1 cup chicken broth
:: 1 cup half and half
:: 2 – 4 oz cans of diced green chilies
:: 1 cup cooked cubed chicken
Saute onions in 2 Tbs butter. Add remaining butter, flour and powdered spices. Cook until you have a roux, about one minute. Gradually add chicken broth, bean liquid and cream. Stir until smooth and slightly thickened. Then add sauce to beans, chilies and chicken. Warm in crock pot until ready to serve.
We offered colorless garnishes for the chili: white cheddar, white onion, sour cream and white corn tortilla chips served up in cracker jars atop tree stump pedestals. These wood slabs are my favorite part of the food table. Nothing says “rustic” as perfectly as these raw tree slices that still have bark — with lichen and all — still in tact.
SUPERMOM PARTY SECRET: To remove the intense onion smell and taste from the diced onion garnish, soak the diced pieces in ice water for 30 minutes, then drain and refrigerate until ready for use. I diced and rinsed mine about 10 hours before our party to ensure the smell would be gone!
The Boo Biscuits are really Harrison’s favorite breakfast treat: buttermilk scones. To make them appropriate for this ghostly feast I shaped them with our favorite ghost cookie cutter. Continue reading for the recipe…
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