I’m back at work after a week off. So it’s back to the daily grind.
On Saturday, I asked the boys what they wanted to have for dinner. The Imaginative One asked for brown sugar ham and the Wee One asked for chicken noodle soup. Actually he asked for chicken nugget soup. At least that was the joke on Saturday. The Wee One loves chicken noodle soup.
I started my blog in 2010 and then stopped it for a year and half in 2014 until September 2015. I’m going through all the recipes I’ve posted in the last 5.5 years. According to the stats, these are the lesser known recipes on my blog. Some of them need pictures which I hope to get on the blog soon.
Last week, I didn’t make a menu so our eating was kind of crazy. Actually it was crazy part of the week. This week I’m going to have a plan since it’s Thanksgiving week. I need to simplify my life this week.
Monday – Leftovers from Saturday’s and Sunday’s meals – either chili or cheeseburger pie – If you don’t want either of those, then you can make yourself a sandwich.
Tuesday and Wednesday – One day we are going to have pumpkin chili and the other day we are going to have pulled pork sandwiches from the freezer. We have new bbq sauce from Jungle Jim’s that Hubby wants to try.
About 15 years ago, my mother-in-law and father-in-law were on the Adkins’ diet. They created a dip/ dessert that we used to eat with cut strawberries. Their recipe contained sugar free pudding. Usually the pudding was either cheesecake flavored or white chocolate flavored.
When I was a new teacher, I would make this recipe with regular pudding to take to carry ins. One of the retired teachers loved this dip. She would request it every time there was a carry in.
I posted this recipe back in 2010 when this blog was still new. I didn’t have any pictures to go along with the recipe. This would be a good side dessert for Thanksgiving or Christmas dinner. You can serve it with a tray of fruit. That way people can pick and chose their favorites.
Pudding Fruit Dip
Stars of the recipe:
1 c. heavy whipping cream
1 small box of pudding mix (I highly suggest white chocolate flavor or cheesecake flavor)
Pour the whipping cream into a mixing bowl.
Open the box of pudding and pour it over the whipping cream.
Using a hand mixer, whip the pudding and whipping cream until it is stiff. (I usually start at the lowest setting and gradually move toward the highest setting.)
It’s a week until Thanksgiving so I thought I would share my menu for next week. I’m including the grocery list and a printable of the menu with links to all of the recipes on my two cooking blogs.
The grocery list is divided into different areas of the grocery store. It also has a key to all the recipes so you can cross out the ingredients you don’t need if you are not going to cook those recipes.
You could also visit my Countdown to Thanksgiving for other recipes if you would like something different then what I put on my menu. 🙂
For starters, I’m going to have a veggie tray and a relish tray. I’m going to have carrots, celery, cucumber, and sweet peppers on the veggie tray. I’m going to make or buy some ranch dip and hummus for the veggie tray. I’ll probably put out some peanut butter for the boys. They love celery with peanut butter. I got black and green olives, bread and butter and dill pickles for the relish tray. Simple but delicious. 🙂
I’m going to make the veggie tray on Wednesday so it’s ready. The relish tray won’t take long so it will be done right before people come on Thursday.
My mother-in-law is making the turkey. I’ve provided a great recipe for a turkey breast recipe. It also includes an easy gravy dish.
Onto the yummy part of the meal:
On Wednesday, I’m going to cook the stuffing, macaroni and cheese, and mashed potatoes. They are going to be put into baking dishes to be warmed up on Thanksgiving.
On Thursday while I’m serving Thanksgiving lunch to the veterans, I’m going to have the green bean casserole, sweet potato casserole, and honey glazed carrots cooking away.
I’ve already cooked up the cranberry relish and froze it so it’s one less dish to worry about.
I included two breads with the menu. One is a sweet bread baked as muffins. We love Young’s Dairy pumpkin bread around here. I’ve decided it would better served as muffins for Thanksgiving. You certainly bake it ahead of time and then freeze it. Take them out of the freezer on Wednesday to thaw out.
The other bread is my pull apart dinner rolls. You need a bread machine for these rolls. If you don’t have a bread machine, fill free to change up the bread with already bought rolls. Anything to make your life easier. I’ve already made the dough and then flash froze the rolls. I’ll pull those out of the freezer on Wednesday and then let it rise and then bake them before leaving to serve the veterans.
I have 3 desserts and homemade whipped cream on the menu. You could make these desserts on Tuesday and then store them in the fridge until Thursday. Grandma’s White Salad is better when it sits for a while. The other two recipes are for the Makes it’s Own Crust Apple Pie and Pumpkin Pie Sheet Cake. I would make the whipped cream on Thursday morning though. It doesn’t take long to make – five to ten minutes.
I hope you enjoy my Thanksgiving Day dinner menu and it’s a blessing for you.