By Guest Blogger Kristi Johnson Marion

These spooktacular recipes are sure to be a hit for a Halloween party or anytime this fall! Consider making  Pumpkin Chili more kid-fun by topping with Fritos corn chips. Get the kids involved and let them sink their hands into the making of the Harvest Hash. Make these treats and tie them up in latex-free gloves to pass out to friends and trick-or-treaters for extra creepiness!

Slow Cooker Pumpkin Chili with Fritos


~ 2 lb. ground beef, lean
~ 2 cans corn
~ 1 tsp garlic, minced
~ 1 onion
~ 2 (15-oz.) cans black or pinto beans
~ 1 (15-oz.) can pumpkin puree
~ 2 (14.5-oz.) tomatoes, fire-roasted
~ 1 can beef broth
~ 3 Tbsp. chili powder
~ ½ tsp pepper
~ ½ tsp salt

Toppings (optional):

~ corn chips, sour cream, shredded cheese, green onions


~ In a large skillet, cook beef over medium heat until no longer pink. Drain off fat and place meat into a 5–6-quart crockpot.

~ Stir in remaining ingredients. Cover and cook on low heat for 4–6 hours.

~ Let the kids help top the individual bowls with your preference of sour cream, corn chips, shredded cheese and green onions. Serve in festive Halloween paper party cups if you like.

Harvest Hash Chex Mix


~ ¾ cup butter, melted
~ ¾ cup brown sugar, packed
~ 2 Tbsp. vanilla extract
~ 1 box Rice Chex cereal
~ 4 cups pretzels
~ 1 (7-oz.) bag Bugles
~ 1 heaping cup candy corn
~ 1 heaping cup candy corn pumpkins
~ 1 heaping cup butterscotch chips
~ 1 (8-oz.) bag Reese’s Pieces (or Halloween-colored M&Ms)


~ Preheat oven to 275°F.

~ In a medium bowl, melt the butter in the microwave.

~ Whisk in the brown sugar and vanilla extract until dissolved.

~ In a VERY large bowl, add the cereal, pretzels and Bugles.

~ Pour the buttery sauce over the mixture and toss gently until evenly covered.

~ Line two large baking sheets with parchment paper.

~ Divide and spread the mixture evenly onto the baking sheets.

~ Bake for 45 minutes, stirring every 15 minutes.

~ Remove from oven. Once cool, add candy corn, pumpkin candy corn, Reese’s pieces and butterscotch chips. Toss to combine.

~ Store in an airtight container.

Candy Corn Hot White Chocolate


~ ½ gallon whole milk
~ 1 (11-oz.) bag white chip morsels
~ 2 cups candy corn
~ whipped cream, marshmallows or ghost or pumpkin Peeps marshmallows


~ In a 3-quart (or larger) crockpot, add milk, chips and candy corn.

~ Cover and cook on high heat for 2 hours, stirring every 30 minutes.

~ Top with whipped cream, marshmallows, or ghost or pumpkin Peeps marshmallows!

Shopping List


~ 2 lb. ground beef, lean


~ garlic
~ 1 onion
~ green onions

Canned Goods:

~ 2 (15-oz. cans) corn
~ 1 (15-oz.) can black or pinto beans
~ 1 (15-oz.) can pumpkin puree
~ 2 (14.5-oz.) cans tomatoes, fire-roasted
~ beef broth

Baking & Spices:

~ brown sugar, packed
~ butterscotch chips
~ chili powder
~ pepper
~ salt
~ vanilla extract
~ white chip baking morsels


~ butter
~ shredded Mexican cheese blend
~ sour cream
~ whipped cream (optional)
~ ½ gallon whole milk


~ Bugles corn chips
~ Fritos corn chips (or tortilla chips)
~ bag of candy corn
~ bag of candy corn pumpkins
~ Peeps marshmallows shaped like ghosts or jack-o-lanterns (optional)
~ pretzels
~ Reese’s Pieces

*This post originally ran in Forsyth Family magazine