Thoughtsfromovertherainbow

I am so happy to be joing Chari at Happy to Design for Sunday Favorites! I posted this last October. I hope you enjoy it and have a safe and happy Halloween!

What goes together better than “trick” and “treat”? Tablescape Thursday and Foodie Friday of course! Susan at Between Naps on the Porch and Michael at Designs by Gollum are our gracious hostesses once again. Their buttons are on my sidebar for easy transportation. Thank you ladies for our weekly feast for the eyes and palate!

There is nothing better for a crisp October night than sharing a casual meal with good friends. Tonight we are having green salad, chili, and Mexican cornbread muffins. It’s all casual from the menu to the fun and easy table setting.

No sissy sized bowls for Beloved. He likes a big bowl of chili and these large hand painted bowls from Corsica will do the trick. The soup tureen was found at a garage sale by Lauralu at Hidden Promise. She did not want it and sold it to me-- garage sale prices without the early Saturday morning shopping! The “napkins” are cotton tea towels from Dollar Tree.

Mexican cornbread muffins “shrouded” in a cute wire basket. Stemmed black cauldrons for witches’ brew.

Cupcakes make an easy and fun dessert. Mary at One Perfect Bite recently posted a recipe for these delicious pumpkin cupcakes with maple cream frosting here. I think they might be one of our new favorites. And now, I am going to share with you what Oprah calls an “Aha! moment”. See those cute spider webs on the cupcakes?

This is how that spider web starts out—three circles made with black Wilton Sparkle Gel. Next, start at the center and drag a toothpick through to the last circle—instant spider web! Top with the plastic critter of your choice!

I am also joining Rhoda at Southern Hospitality for her Recipe Party. Here’s how I make Mexican Cornbread Muffins:

Mix one and 1/2 cups self rising corn meal, one medium onion,chopped; one half green pepper, chopped; one jalapeno pepper, seeded and chopped; one (15 1/4 can whole kernel corn, drained; one teaspoon sugar; 3/4 cup grated Monterey Jack cheese; two eggs, and one cup of buttermilk. Pour into greased muffin tins. Bake in a preheated 400 degree oven for about twenty minutes.

Thank you Susan, Michael, and Rhoda! Bone Appetit!