Get ready for a major post here… we have SO much to talk about! Not only do we have TWO recipes for Thanksgiving side dishes, but also a free download AND an easy festive backdrop idea. PHEW! Thanksgiving is one of my favorite holidays, one I think that is under appreciated. It comes SO close to Christmas, that it is often glossed over in favor of the jingle belled monsoon that comes barrelling right behind it. So, without further ado, lets get to our Thanksgiving filled post!
We thought that it would be super adorable to adorn the wall behind our buffet table with photo booth props. That’s right. You heard me. Thanksgiving Printable photo booth props – just without the stick. Our table is quite long, so affixing them with blue painters tape in a slightly horizontal layout, worked like a charm. We also offer these photo booth props as a DIY kit that is shipped to you – and because they are just temporarily adhered to the wall you can take them down and use them in photos, or store them for next year’s celebration.
On the front of the table, we chose a slightly rustic pennant banner from our Wine and Cheese printable party, and it matches just perfectly! We used a ton of old books to act as risers to our platters of food, some decorative supermarket squash, mini pumpkins and rustic candles for added festiveness.
You didn’t think we would forget to give you a little freebie, did you? We have our darling Thanksgiving tent cards for you – and coincidentally, they match a front door sign freebie we gave you a little while back, and coordinate with our Thanksgiving photo booth props as well.
And those 2 recipes we promised you? Here you go!
Roasted Yams & Dates
4 yams, similar shapes, halved lengthwise then cut in half again lengthwise
5 T olive oil
3 T of good quality, thick balsamic vinegar
12 green onions, cut in half lengthwise then cut into 11/2 inch pieces
1 red pepper, cut in similar shapes as the green onions
6 dates, quartered
approximately 6 oz crumbled feta cheese
2 T salt
Preheat oven to 475 degrees.
Mix yam wedges with 3T of the olive oil, salt and a touch of black pepper. Place skin side down on a baking sheet and roast for approximately 25 minutes. Remove from oven and allow to cool down then arrange on a platter.
Heat the remaining 2T olive oil in a skillet over medium heat and add the green onions and red pepper. Stir often as they cook for approximately 5 minutes.
Spoon the oil, onions and peppers over the yams. Place the dates among the yam wedges then drizzle with the balsamic vinegar. Crumble the goat cheese over everything and serve at room temperature.
Roasted Brussels Sprouts with Balsamic Vinegar
2 lbs Brussels sprouts, trimmed & cut in half
4 ounces chopped pancetta
1/4 cup olive oil
1 T balsamic vinegar
1/2 t salt
1/2 t pepper
Preheat oven to 400 degrees.
Place brussels sprouts on a baking pan then add the pancetta, olive oil, salt and pepper. Toss a bit with your hands and spread out evenly. Roast for approximately 30 minutes, stirring once after 15 minutes. Remove from oven, drizzle with the balsamic vinegar and stir. Serve hot.
WHEW! That was a TON of Thanksgiving information. Thanks for reading all the way to the end…
Now, lets recap your decorations!