For my little pumpkin’s first birthday this past weekend, we decided to have a small party with only close friends and family. I know Andrew will never remember and I know the party is really only for me, which I am totally fine with. I called it “I survived the first year party” and it included good food, great desserts, and even mulled wine! Nothing says fall to me like a bowl of chili with a slice of cornbread so decided to have a chili bar. With the help of my mom, we had three kinds of chili: classic five bean chili, turkey pumpkin, and chorizo chili. We used a roaster that had a three tray divider to keep the chili nice and warm. I baked potatoes in a slower cooker for anyone who wanted to put their chili on one. There were also two kinds of homemade corn muffins: regular and jalapeno and cheddar cheese. To finish the chili bar there was tasty toppings: shredded cheese, red and white onions, and sour cream. I had hot apple cider, peach tea, and mulled spice wine for the drinks.
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The food was amazing and the main benefit of having a chili bar was everything was able to be made/prepped well in advance. The roasters and slow cookers kept everything perfectly warm so there was no rush or stress. I was able to have a cup of mulled wine and be able to enjoy the time celebrating me surviving the first year!
| Slower Cooker Baked Potatoes: Ingredients: 10-12 Large Russel Potatoes Aluminum Foil 2 Tbsp Olive Oil Directions:
| Easy Mulled Spice Rice: Ingredients: 2 Bottles of Red Wine 1 Orange and 1 Apple sliced in rounds 1/2 tsp Ground All Spice 1/2 tsp Ground Cinnamon Directions:
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