Click on the photo to enlarge and then the back arrow to return to original size.
Well, it’s that time of year again, hard to believe that Halloween is here!
I feel as if I just packed all the Halloween boxes for storage in the attic and now they are downstairs once again in my living room for me to browse through and see if I can make a different tablescape than last year.
From this point on, my holidays become a blur. The day after Halloween, I start to write my Thanksgiving menu and then I “stress eat” the leftover Halloween candy until the menu is complete.
(I am trying to save a few Almond Joys for this very occasion).
I still decorate outside for Halloween, to entertain the little trick or treaters, but I have limited my decorating inside, except for my tablescape.
I always have to have a tablescape to put me in the mood for Halloween.
The big challenge is to make it look different from year to year.
This year the tablescape is all about the “haunted house”. I was in Pier 1 (my home away from home) and there was the cutest haunted house cookie jar.
I don’t know why I now have an attraction to cookie jars. First the vintage red truck and now this haunted house.
I bought the cookie jar with the intention of leaving it out on my kitchen counter for decoration and then the more I looked at it, a tablescape in my head was born.
So, let’s start a tablescape…
The tablecloth is orange with black bats, spider webs and of course spiders. I love the pattern but the material is a little hard to work with. It is rayon and tends not to stay in place. It gets stuck on everything and always bunches up. Keep that in mind if you ever buy this material.
The placemats this year are one of my favorites. Black woven placemats with an orange, black and white braided border. They bring out the best of any Halloween plate.
Since the border is so pretty, there is no need for a charger plate.
Solid orange ceramic dinner plates along with a paper Halloween dinner plate on top.
If I use a paper plate for anything other than cake or a sandwich I like to have some support from another sturdy dish underneath to hold my food and prevent the weight of the food from going through the paper plate.
This particular paper dinner plate was a perfect design, since it featured the haunted house.
Napkins are the standard black cloth and I chose to roll the napkins this time and not use a napkin ring. I just placed the dinner fork on top and added a decorative plastic spider climbing on the fork.
Thinking about it now, that spider on a fork isn’t very appetizing.
Flatware is black matte.
Very simple and perfect for this tablescape and Halloween in general.
Now, the glasses. I have six different designs of Halloween glasses with witches and ghosts and candy corn and somehow I always come back to this glass. I guess you could say it is my favorite Halloween glass.
It has it all the designs I want on one glass, the witches, ghosts, candy corn, pumpkins and the added bonus of a haunted house to carry out my theme this year. I added a black & orange paper straw for some fun.
The centerpiece. As much as I love the haunted house cookie jar, I felt it needed a little boost as a centerpiece so I used a cake stand to give it some height. I continued to shop the boxes of decorations for anything else I could use to enhance the centerpiece and there it was…
In one of the boxes, I found a metallic Halloween wreath. Solid black jingle bells alongside orange pumpkin jingle bells- perfect.
I used this wreath to circle the cookie jar and now I was happy.
A little Halloween paper shred to hide the white cake stand and the centerpiece was complete.
The top of the cookie jar has a black crow perched on the roof so I wanted to add more crows to the table and used two black glitter pumpkins with crows perched on top to anchor the centerpiece.
(You probably remember these crows from last year).
I wasn’t done yet. Bob and I went to a local craft fair and I bought two galvanized haunted houses, so I added them to the corners of the table.
I found one more haunted house in my box of decorations. This is a tealight holder, and I thought we could have it lit during dinner with the lights dimmed since I didn’t use any candles on the table this year.
Of course, I had to add my favorite table accent and that is a salt and pepper shaker. A ghost and pumpkin and a black cat and pumpkin.
And if you have been following DishingwithDiane for the past few years then you know of my love for my ceramic Frankenstein mug or as we call him “Frankie”.
Frankie held a floral arrangement back in the day, that was a very thoughtful gift and since that time he has always been highlighted on all of my Halloween tablescapes.
Instead of flowers, Frankie now holds pretzel rods with witches fingers every year. If you look at any of my past Halloween postings, you will find Frankie somewhere on the table.
I have two traditional food items for my Halloween tablescape every year.
First, I use my metal spider cupcake holders and add a Halloween cupcake with google eyes as a treat, besides all the candy.
I think this just reminds me of when my son was small and how he got the biggest kick out of these cupcakes and holders. So this is for my son.
If you recall the story, when my son was small, after trick or treating I would have some of his friends and their parents in for Halloween dinner.
It was always a Halloween punch and pizza for the kids and turkey and three bean chili with sour cream cornbread for the adults.
Well, this tradition never stopped and Bob and I have this for dinner every year on Halloween.
(Recipes to follow).
So that is my tablescape for Halloween 2018.
I hope you and your friends, family and children have a wonderful and safe Halloween.
Until my next post, make every day a celebration!
Thank you for visiting my blog and please spread the word and ask your family and friends to join DishingwithDiane and become part of the family!
Once you become a member, you’ll never miss a post.
Also, continue to send me your comments and emails, I LOVE hearing from you.
Turkey and Three Bean Chili
1 onion diced (1 cup)
1 tbsp olive oil
4 garlic cloves- minced
1 ½ red or green bell peppers-diced
3 carrots- diced
2 pkgs. of ground turkey (ground beef can be substituted)
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons cayenne
2 teaspoons garlic powder
½ teaspoon dried oregano
Salt and fresh ground pepper
1 capful of “Revenge. Pit Bull hot sauce”
4 teaspoons green chili’s (fire roasted in a can)
2 cups water
1 (28 oz) can crushed tomatoes
1 (15.5 oz) can black beans, drained and rinsed
1 (15.5 oz) can kidney beans, drained and rinsed
1 (15.5 oz) can pink beans (or pinto beans), drained and rinsed
½ cup green scallions….
- Heat the oil in a large pot or Dutch oven over moderate heat.
- Add the onion, garlic, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes
- Add the cumin, chili powder, cayenne, garlic powder, oregano, salt and pepper and cook, stirring for 1 minute
- Add the ground turkey, raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink
- Stir in the tomatoes, water, green chili’s, hot sauce and scallions.
- Cook partially covered, stirring from time to time for 30 minutes
- Stir in the beans and continue cooking, partially covered, 20 minutes longer. Season to taste with additional salt and pepper
- (Additional peppers ie: adobo sauce and hot peppers can be added or jalapeno or red hot pepper)
Garnish with shredded Hot Jalapeno cheese and sour cream, plus corn bread
SOUR CREAM CORNBREAD
1 Cup all purpose flour
¾ cup yellow cornmeal
¼ cup sugar
2 tsp. baking powder
½ tsp baking soda
½ tsp salt
1-cup sour cream
¼ cup milk
1 egg (beaten)
2 TBSP melted butter
Preheat oven to 425 degrees
In a bowl, mix 1-cup all-purpose flour, ¾ cup yellow corn meal. ¼ cup sugar, 2 tsp baking powder and ½ tsp each baking soda and salt. Stir in 1 cup sour cream, ¼ cup milk, 1 beaten egg and 2 TBSP melted butter.
Pour into a greased, 8-in square pan. Bake at 425 degrees for 20 minutes or until a pick inserted in center comes out clean.
Cut in 16 squares. Best served warm.