Pumpkin carving parties are lots of fun for the little haunts on your block. Gathering up your little ghosts and goblins, or pirates and princesses, to carve a few pumpkins with their friends will get you all in the spirit this Halloween.

Get more Pumpkin Carving Party tips and tricks in the October issue of City Social. Read it online at www.citysocial.com or pick one up around town this week!

Chipotle Turkey Chili
2 lbs. lean ground turkey
1 medium onion, chopped
3 cloves finely chopped garlic
3 Roma tomatoes
1 can Rotel green chiles, un-drained
1 lb. cooked or 2 cans red beans
2 cups chicken broth
2 small cans tomato sauce
1 teaspoon salt
2 teaspoons smoked paprika
2 teaspoons cumin (or more if you like)
4 chipotle chiles in adobo sauce, finely chopped
2 tablespoons adobo sauce
1/2 cup chopped fresh cilantro 

In 4-quart saucepan, cook turkey, onion and garlic over medium-high heat, stirring occasionally, until turkey is no longer pink. Stir in tomatoes, green chiles, beans, broth, tomato sauce, seasonings. Finally, add chipotle chilies, adobo sauce and cilantro. Heat to boiling. Reduce heat to medium; cover and simmer 30 minutes, stirring occasionally. Serve garnished with sour cream, green onions, cheese and fresh cilantro.

 Fresh Apple Cake with Salted Caramel Sauce
1 cup melted butter
2 cups dark brown sugar
2 eggs
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup warm water
1 teaspoon vanilla
3 cups peeled apples, chopped into small bits
1 cup pecans, if desired

Mix butter, sugar and eggs. Sift dry ingredients and add to mixture. Stir in water until mixture is smooth, add more or less water as needed. Add apples, pecans and vanilla. Mix together and pour into a cake pan – any shape will do. Bake at 350 for 1 hour or until a toothpick inserted in the middle comes out clean.

1 1/2 cups whipping cream
1 cup (packed) dark brown sugar
1/4 cup (1/2 stick) unsalted butter
1/2 cup powdered sugar
1 teaspoon sea salt

Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low and stir in powdered sugar and salt. Simmer sauce, stirring occasionally, for about 15 minutes. Allow the sauce to cool some before pouring over the warm cake. If you have extra sauce, just cover and refrigerate it for later. Warm over medium-low heat, stirring frequently and serve over ice cream.