Saturday, November 30, 2013

Thanksgiving Dinner 2013

There were 17 guests for Thanksgiving Dinner this year, so we added a spiral cut mini ham from Honey Baked Hams to the menu. The fruit salad was light and refreshing. The Bacon Ranch Potatoes were a welcome change from the usual Mashed Potatoes and the Bacon Wrapped Asparagus was an addition to the side items. There were Hawaiian rolls as well as Meatball Rolls made with biscuit dough wrapped around pork meatballs. We celebrated two grandsons' birthdays with an ice cream cake from Cold Stone Creamery and had Peach and Raspberry Bellinis for beverages.

Thanksgiving Dinner 
Wednesday, November 27, 2013



Side Dishes 



Jellied Cranberry Sauce

Jellied Cranberry Sauce

1 (14 oz.) can Ocean Spray Jellied Cranberry Sauce

Open can and pour jellied sauce into serving dish.
Slice horizontally into circles and serve.

Fruit Salad

½ cantaloupe, peeled & cubed
½ honey dew melon, peeled & cubed
½ seedless mini watermelon, peeled & cubed
1 mango, peeled & cubed
12 red seedless grapes
12 green seedless grapes
2 Tbsp. mint, julienned

  1. Stir all fruits together and garnish with mint.
  2. Refrigerate for at least 2 hours to allow flavors to mingle.
  3. Serve with party picks.