Fall Decor

If you saw my post on Monday, you know already that I took on a cheesecloth ghost craft as a way to decompress. On occasion, I am reminded why I thrive when I create, paint a room or take on a DIY project in the home. It’s where I thrive and find Amanda, a moment of pause from mama and the joys and stimulation that role brings.

I am beyond grateful to be available for our boys, don’t get me wrong. There’s always reason to take time for yourself doing something that brings you joy. Filling that cup of joy will spill over when you step back into your role of mom.

This craft requires very few things:

Cheesecloth

Modge Podge

Balloons

Bowl for mixing

Drop cloth of some form

Supportive base to attach balloons

First, blow up the balloons at various sizes to add variation to your ghosts.

Next, drop the cheesecloth over each support and trim accordingly. Tip: Cut them slightly larger than needed so the cheesecloth can puddle nicely.

Mix the modge lodge with a little water to thin out the consistency. Soak each trimmed piece in the mixture, squeeze out the excess and slowly stretch it out to drop back over the base supports you made. I did two layers on each ghost.

Allow them to dry overnight.

Gently separate the balloons from the cheesecloth. Your ghosts may loose shape as you do this step but don’t worry, you can shape them back.

Next you will cut felt eyes or sew on black buttons. Hot glue them on to each ghost.

I decided to add paper flowers and ribbon to two of the ghosts to add a little extra flare, because I’m extra. Have fun with it and make them your own.

Fairy lights were the final touch I added to the ghosts. One long strand worked for all of them.

This tables cape will be a fun one to enjoy before a night out trick or treating. Our family has a tradition of filling up on a hearty bowl of my turkey chili with a side of cornbread before any candy is consumed. Be sure to save that recipe! It’s a crowd pleasure and simple to throw into the crockpot.

Happy crafting my friends.

I’m calling this the best turkey chili because it really is the only recipe you’ll ever want to use when making a pot of chili.

Two of our best friends, Adam & Ashley, live in Yadkinville, NC. We plan regular trips to visit them – exploring NC wine country that they get to call home, hiking, and eating really good food either home cooked or at a new restaurant.

The first time we had this turkey chili was upon our arrival to their home. It had simmered in the crock pot all day & was the perfect fuel welcoming us after our road trip from Wilmington (at the time) and filling us up before our next day hiking and vineyard exploring.

Crockpot Turkey Chili

From the combined kitchens of Ashley & Amanda

INGREDIENTS:

2lbs Ground Turkey

2 Cans Kidney Beans (I use 1 can of dark red and 1 can of cannellini beans)

1 Can of Black Beans

(All beans should be drained and rinsed before adding them to the crockpot)

2 Cans Diced Tomatoes (undrained) – I’ve also used the Italian seasoned diced tomatoes if it’s what I have in the pantry and it’s just as good.

8oz Can Tomato Sauce

1 Vidalia Onion – Diced (Original recipe calls for 2 small onions, either are fine, we just always have vidalia on hand)

1 Green Pepper – Diced

2-3 Cloves of Garlic – minced

2 tbsp of Chili Powder

2 teaspoons salt (or to taste)

1 teaspoon pepper

*I buy all unsalted products of diced tomatoes and beans as I prefer to control the sodium content while cooking.

DIRECTIONS:

Dice the onion and bell pepper. Mince the garlic. Add turkey, onion and bell pepper to a skillet, stirring occasionally until meat is browned.

(There is no need to add the onion and bell pepper if you plan to allow the chili to simmer in the crockpot 8 hours.) I’ve found that if I sautee the peppers and onions ahead of time, it speeds up the process when you have less time for the chili to simmer.

While the meat and onions are cooking, drain and rinse all beans.

Add tomato products, beans, garlic, chili powder and salt & pepper to taste to the crockpot.

Add the turkey once browned.

Stir ingredients until blended.

All ingredients added and set to simmer.

Set the crockpot to simmer either for 8 hours on low or 4 hours on high.

You can top your chili with sour cream (or greek yogurt), cheese, hot sauce and sliced avocado or eat it as is.

Chili pairs well with skillet cornbread. We love Jiffy.

*Tip for making the best skillet cornbread – add about 1-2 tbsp of butter to a skillet. Put the skillet it in the oven while it’s preheating and you’re mixing the cornbread ingredients. Once the oven preheats, carefully take out the hot skillet and add the cornbread mix. You’ll hear it simmer. It gives a nice caramelization to the edges of the cornbread before baking.

This chili does freeze well should you want to save some for a later date.

Hope you enjoy this easy crockpot Turkey Chili. I’d love to hear what you think.

Tag: Fall Decor

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