We are getting excited around our house, Thanksgiving is just around the corner and we are hosting this year! My parents arrive on Saturday and Taylor’s parents and brother arrive on Tuesday. We are going to have a full house and I’m sure Addy will love every minute of it, especially all of the food!
I thought I’d share our Thanksgiving menu with you this week and some recipes I’ve find that I’m hoping to try this year.
Thanksgiving will start with breakfast. Last year I made pumpkin cream french toast, that I’ll make again, and more likely some bacon and eggs to go along with it.
Lunch will likely be appetizers that we can graze on until the main meal of the day. I’ll have some cheese, meat and crackers, some veggies and dip, I’m planning on making these baked brie bites ahead of time, meatballs, rye round snacks(a family tradition that goes by another name-find the recipe below!), pumpkin stuffed bacon wrapped dates and possibly this caramelized onion and gruyere tart.
Our dinner menu will consist of two turkeys(one will be grilled the other will be put in the turkey fryer), stuffing, mashed potatoes and gravy, cranberries, broccoli and rolls. I may be forgetting something, but those are the standards.
For dessert, I will be making pumpkin pies with whip cream, a pumpkin roll, pumpkin caramel cookies, and chocolate cookies.
We have a lot of fun ideas and activities that we can’t wait to do with our guest and we are so excited for all the cooking, eating and family time!
Here’s a look back on the last three Thanksgivings
2014: Thanksgiving with Aunt Katie and Uncle Andrew visiting us in Singapore
Rye Round Snack Recipe
Fry 1 pound Jimmy Dean Sausage(mild) and 1 pound ground beef and drain well. Melt 1 pound Velvetta cheese adding1 tablespoon oregano, 1 tablespoon garlic powder, and 1/2 teaspoon Worchester sauce. Mix meat and cheese mixture and spread on rye cocktail bread. Freeze on a cookie sheet and store until use. Heat in a broiler until browned.
Enjoy your holiday, we’ll be sharing about ours next weekend!