In My Veins Drink Dispenser

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$19.99

If you’ll be throwing a Halloween Party this year, you might want to consider doing some fun themed drinks.  I wanted to give you a few Halloween Drink Recipe Ideas for your bash.

My first and most obvious suggestion would be to do a red punch of some kind.  Start with some basic fruit punch, a few liter bottles of it from the store would be fine, or you could get some of the powdered kind.  Add a can of orange juice concentrate and a liter of gingerale ale.  If you’re going for an alcoholic punch, here is where you’d pour in the vodka. 

I recommend putting some creepy stuff in the punch bowl, like fake eyeballs (you can get them at your local party store) and gummy worms.  This way your guest will get more than they bargain for when they ladle their punch.

I’d also recommend doing an orange drink of some kind.  I really like peach drinks, so I’d recommend mixing peach schnapps, orange juice and a little bit of rum together.  Back in college I used to use Captain Morgan’s Spiced Silver Rum for this drink, so that’s what I’d recommend.  Cut up some fresh peaches, toss in some rasberries, and you’ll have a really delicious cocktail. 

If you really want to freak your guests out, I recommend serving one of your red drinks (be it fruit punch, margaritas, etc) in the In My Veins drink dispenser.  It is so creepy and wrong, yet perfect for a Halloween party!

Chili recipes are as diverse as they are plentiful.  From mild to three alarm spicy, and vegan to extra-meaty, chili is an economical and tasty way to feed a family.  Whenever I make chili, I use a large stockpot and grab some freezer containers for setting aside some easy lunches. It freezes and reheats very well. Here in the Midwest, we like to eat our chili with a peanut butter sandwich or grilled cheese.  Does anyone else do that?

Here’s a chili recipe I made last night:

• 2 1/2 cans tomato juice
• 3 pounds lean ground beef
• 1 large onion, chopped
• 1 large can chili beans (approx. 32 oz.)
• 3 envelopes of chili seasoning

Brown the ground beef with the chopped onion and drain.  Combine beef and onions with the remaining ingredients in a large stock pot.  Simmer for 2-3 hours. There are many chili seasonings out there. We like the hot ones, but there are plenty of mild varieties.  Using a ladle, pour chili into large soup bowls. Serve with grated sharp cheddar cheese on top.

Next time, I think I’m going to try this white chicken chili recipe because I love Monterey Jack cheese.  Also, here’s a vegan chili recipe that sounds savory.