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

Appetizers 

Fruit Salad

Entrée 

Honey Baked Sliced Mini Ham

Butterball Boneless Breast of Turkey

Gravy

Side Dishes 

Green Beans Casserole

Bacon & Ranch Potatoes

Bacon-Wrapped Asparagus

Onion, Carrots & Celery Stuffing

Meatball Rolls

Jellied Cranberry Sauce

Dessert 

Grandma Peggy’s Jello

Cold Stone Creamery's Midnight Delight Ice Cream Cake

Beverages 

Peach & Raspberry Bellinis

Jellied Cranberry Sauce

Jellied Cranberry Sauce

Ingredients:

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

Directions:

Open can and pour jellied sauce into serving dish.

Slice horizontally into circles and serve.

Fruit Salad

Ingredients: 

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

Directions:

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.