Allan's Black Bean Chili

For several years I have made black bean chili for dinner on Halloween. My younger kids think it is a long standing tradition. However, I started doing it about the time Josh and Brad left on their missions. So to them it's not much of a tradition. They have been away from home most of the time I have been doing it.
Allan's office has a chili cook off every year for Halloween. It has to be an original recipe so we modified my original recipe that I got from a magazine a long time ago. I like it a lot better now. I usually make a big pot of chili, hoping all my grandkids will come eat some sometime on Halloween when they come to show me their costumes. Then we eat it for dinner several times during the next week. This year it actually worked because Sarah & Josh were here for Anna's wedding. The only grandchild I didn't see was cute little Owen. But maybe he can come next year when they live closer.

Allan's Halloween Black Bean Chili

3 T. margarine
2 large yellow onions and 1 purple onion, peeled and chopped
2 lbs. chuck roast
3/4 cup chili powder
3 T. Oregano
2 15 oz. cans crushed Italian tomatoes with juice
2 15 oz. cans crushed Mexican tomatoes with juice
2 cans Mexican style tomato sauce
1 can diced green chilies
2 cups beef stock
3 cloves garlic, finely minced
2 T. yellow cornmeal
12 16 oz. cans black beans, rinsed and drained, or 3 lbs dry black beans cooked, rinsed and drained.
2 green or red bell peppers, chopped
1-2 jalapeno peppers, minced
Shredded orange cheddar cheese
Sour Cream
1. In a crock pot cook roast for many hours, till tender and then shred with a fork.
2. In a heavy skillet over medium heat, heat margarine and saute onions, stirring occasionally, until the onions are golden on the edges, 10 to 15 minutes.
3. Place shredded meat in a large stock pot. Salt meat, add onions to meat and stir in spices. Cook, stirring frequently, until spices turn meat and onions a rich, dark brown. Add tomatoes, tomato sauce, chilies, beef stock, garlic and peppers. Mix well. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
4. Reduce heat and stir cornmeal to chili. Add beans and stir. Simmer for 5-10 minutes. Ladle chili into bowls and top with cheese and sour cream.

Pumpkin Pancakes

Josh and Sarah have been in town for a few days for Sarah's sister, Anna's wedding. Actually Sarah has been at her mothers helping with wedding plans for about a week. They were able to come spend the night here last night. We had breakfast this morning with all the kids that were able to come. We missed Brad and Kristen, Rosalie, Tom and Owen, and Craig and Dallin of course. We decided that since it was Halloween we would have Pumpkin pancakes with Apple Cinnamon cream syrup. They were very tasty! We also had apple juice with dry ice served from my big black cauldron. Later we made caramel apples. I think everybody had fun. The kids were all very cute in their Halloween costumes.

Pumpkin Pancakes

2 cups all purpose flour
3 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 3/4 cups milk (plus a little if needed)
1 cup pumpkin puree
1 egg
2 Tablespoons vegetable oil
2 Tablespoons vinegar

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine flour, brown sugar, baking powder, baking soda, spices and salt. Stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over mediou high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on bothe sides and serve hot with Maple Syrup or Apple Cinnamon Syrup

Lion House Sugar Cookies

This is my favorite sugar cookie recipe. It has just the right amount of sweetness and the cookies can be soft or crisp depending on how thin you roll them and how long you bake them. I like soft sugar cookies so I usually roll them about 1/4 inch thick and bake them just until they loose the glossy shine of the dough (just until they start to turn golden on the bottom). I usually frost them with cream cheese frosting. They are great for Valentines Day, Halloween, Easter or whenever you're in the mood.


Lion House Sugar Cookies
1⅓ cup margarine
6½-7 cups flour
3 cups sugar
1 tsp. salt
4 eggs
5 tsp. baking powder
2 tsp. Vanilla
¼ cup milk

Preheat oven to 400º. Cream margarine and sugar. Mix in eggs, vanilla and milk. Add flour, salt and baking powder. Mix well. Roll 1/4 inch thick on a floured surface. Cut in desired shapes. Bake 7-8 minutes on cookie sheets covered with parchment paper. Remove from pans. Let cool and decorate with frosting and sprinkles, etc.