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.
I’ve been told stories of my grandpa and Uncle Corky loving pumpkin pies so much that their mom would bake extra pies just for them. Know-it-All is also a lover of pumpkin pies. He can eat them during the whole entire year not just in fall.
1 (12 oz.) can evaporated milk or 1 c. heavy whipping cream
Preheat the oven to 350 degrees Farenheit.
Prepare the crust by mixing the sugar, flour, baking powder, and salt. Pour the melted butter, vanilla, and egg. Stir to combine.
Press the dough into the bottom of a lightly greased 9 by 13 in. baking pan.
Prepare the filling: Using the same bowl (make sure there is no dough clumps left in the bowl), whisk the eggs until light and creamy. Stir in the sugar, salt, pumpkin pie spice, and pumpkin until combined. Stir in the evaporated milk or cream.
Pour over the crust.
Bake for 35 to 45 minutes or until a knife inserted into the middle comes out clean.
I have an app called Timehop. When I was looking at my Timehop for Sunday, I found a recipe I had posted a recipe for Pumpkin Spice Cream Cheese. I had 3 of the necessary ingredients already. When the Imaginative One and I went to the store, we got the final ingredient.
This cream cheese would be great for a simple Thanksgiving breakfast.
I usually do the weekly ramblings on Saturdays. This week I’ve decided to do this blog post on Saturdays.
This week I’ve posted three recipes for the Countdown for Thanksgiving series.
Creamy Mac and Cheese is a new favorite of ours. It’s a delicious side dish or even as a main dish for a meatless Monday.
Creamy Fruit Salad is a favorite of mine. It’s my own version of a salad from a local meat market.
Makes It’s Own Gravy Turkey Breast and Easy Gravy is a main dish my mother-in-law raved about for a week after I served it to her.
I also reposted my Aunt Janet’s Pecan Cookies this week.
The boys and I have started what the Imaginative One calls the proto-types of the Christmas baking. On Friday night, we made peanut butter blossoms. The batch is almost gone because it’s one cookie we can’t can’t stop at one.
Yesterday Wee One and I tried out a candy recipe. It’s an easy two ingredient recipe. The candy is also delicious.
On my Timewarp today, I found a recipe I posted 6 years ago for a pumpkin spice cream cheese. After church today, I went and got the missing ingredient for the recipe. I had 3 of the 4 ingredients at the house. I will posting the recipe later this week. It’s absolutely delicious.
This morning I also made Honey Vanilla Creamer for my coffee. It’s absolutely delicious. It’s another recipe I’ll share in the next couple of weeks.
I haven’t forgotten my promise of a giveaway after the 31 day challenge. The giveaway prize has been bought. However, I am going to delay the challenge until after the holiday mailing season. The giveaway will be in January.
Close to where I spent my teenage years is a meat market and bakery called Landes Meats. The owners are German Baptist. The food there is incredible! In fact, I have a mile long list of favorite foods from there.
It’s not far from where I work now but in the opposite direction from the direction I need to go home so the visits to Landes Meats are few and far between.