Instead, I am grateful to have friends and family just around the corner to celebrate the season with. And I am more than happy to chip in on the scrumptious meal with a few simple dishes that are fondue fabulous! 

My cooking for the weekend began on Thursday (Thanksgiving!) morning. Part of our Thanksgiving tradition is Grammy's famous deviled eggs, which I typically make for the family these days. I was able to wedge 14 eggs into the fondue pot to boil. They turned out wonderfully and even peeled well!

For Black Friday, I wanted to get all of the family in Atlanta together for supper at my place. I thought chili would be a good way to go -  especially on a cold November night! Although my family was coming over on Friday, I planned ahead to make the corn bread balls on while boiling the eggs Thursday, since I know the chili would be a bit time consuming. 

I whisked together the Jiffy mix and fashioned the corn bread balls in my cake pop maker. This was a super easy way to make the corn bread without and oven. And they turned out very well!

On Friday evening, I prepared two kinds of chili - a traditional vegetarian and a white chicken chili. I did have borrow my sister-in-law's crock pot to make both chilis simultaneously. Both turned out well and everyone enjoyed them!