Have you ever been dreaming of a big beautiful Thanksgiving feast, only to find out 2 weeks before hand that one of the key participants (ie your husband) has to be out of town for work? Bummer, huh? Well that is no reason to give up on your dreams or for him to have to miss out on the turkey fun. So you decide to jump in head first and host a Thanksgiving 48 hours later. This is a true story, in case you haven’t picked up on that already.

The short title of this post is Thanksgiving. The long title of this post is The Last Minute Thanksgiving: Planning, Preparing, and Eating a Thanksgiving Meal in 48 hours (and still have time for 2 loads of laundry). So let’s just jump right in, shall we?

The very first step to this process is to give yourself a break. Don’t put too much much pressure on yourself. Patty (the Millionaire Matchmaker) often tells her clients to come up with a list of 5 non-negotiables and to be prepared to negotiate on other things. Why? To keep from having a mile long list of things they have to have which essentially means nothing will ever make them happy. So think of your Thanksgiving plan like this. What are 5 things that are really important to you, and what are some things you might have to negotiate to keep your 5? I love to bake, I love to cook, I love it even more when I do it all from scratch, but there wasn’t enough time to make everything from scratch. I gave myself permission to take a few short cuts, like store bought pie crust. So just relax! This should be fun!

Now that you’ve taken a chill pill, it’s time to do your quick plan. First, your guest list. How many and what, if any, special requests or needs do they have. My group wasn’t too big (7 total) and the only special request I had was to keep it close to tradition (and have an awesome pumpkin pie).

This brings us to the meal plan. Make a list of the foods you want at your dinner. Go back to the previous paragraph and remember to not put too much pressure on yourself. The only recipe I hadn’t already tried was the turkey, so I picked one that wasn’t so intimidating. I found an awesome recipe (without brining) from a very trusted source. Then get all of your recipes together in one place. Also go through your dishware and decide what pieces to use for what dishes and make sure you have enough flatware.

Now that you have your guest list and meal plan, make a grocery list. Use your recipes and check your cabinets, don’t assume you have enough flour, off the couch and look! Then check your list. Check it twice. Heck, check it 3 times. There isn’t a lot of room for extra grocery trips in the 48 hour Thanksgiving. Oh, and remember, you’re going to need a fresh turkey (which’ll be better than a frozen one anyway). I got mine at Whole Foods, but Trader Joe’s also has fresh turkeys and they were cheaper (would’ve been nice to know before I panicked and went to Whole Foods). If you don’t have either of those stores then check your white pages and call around.

Here was our meal plan, along with my plan of attack and/or short cuts:


  • Stuffed Mushroomsmade a million times before and always a crowd pleaser
  • Cheese plate with crackerswhat’s easier than a cheese plate?
  • Hummus and pita chipsGotta love Trader Joes hummus!


  • Salted Herb Roasted TurkeyNo brining! Yay!
  • Gravy
  • Mashed PotatoesPre-cut the potatoes the day before and soak in cold water.
  • Cornbread DressingShort cut here, I bought the cornbread and used a bag of regular stuffing instead of trying to make my own breads and wait for them to dry out
  • Apple Cider Vinegar Green Beans with Shallots and Bacon Stove top recipe to save oven space
  • Creamed Corn – CROCKPOT! Throw it all in when you put the turkey in the oven and let time do all the work!
  • Zesty Carrots Totally prepped the day before. Day of only requires a 20 minute bake.
  • Cranberry Sauce Totally prepped the day before. Day of only requires being set on the table
  • Soft Yeast Rolls This was one of my non-negotiables. If it’s not that important to you, buy some already made from the store!
  • *Herbed Compound ButterTotally prepped the day before.


  • Pumpkin PieShortcut here, store-bought pie crust, also made the day before
  • Pecan Pie CupsStore-bought pie crust, also made the day before

Drinks (asked a guest to take care of the drinks):

  • Wine
  • Beer
  • Sodas

*Recipe to come in the following 2 weeks

Next, you need to work out a time-line. Things that can be done on day 1, things that can be done on day 2 and things that need to be done the day of. Once you place the work in the correct days, start working the hourly time-line for the day of. It’s easiest to start working backwards. For more ideas on how to do this, check out Annie’s Eats. She has an excellent Thanksgiving planning post, which served as a good reminder for a few things I almost forgot about! To see a breakout of my days and time-line click here.

So how did the day go? Fantastically! At 1:20 I was sitting on the couch just waiting for the turkey to cook. I was so glad I decided to do most of the cooking the day before. The food still tasted great and my kitchen was saved from being a total disaster the entire day. Looking back the only thing I would change is to calm down right before the meal and take better pictures of each food item. I was so excited about everything I didn’t get a good picture of some of the foods I wanted to share with you (especially the cornbread dressing, I love the recipe but unfortunately didn’t take a picture!)

That’s it. Can’t wait for my next chance to host!

Pull-Apart Cinnamon Sugar Pumpkin Bread

Do you know what today is? Friday, September 23rd, yes, but more importantly, the first day of fall! There might not be any leaves changing color or a crisp in the air, but I can still enjoy one of my favorite parts of fall. Pumpkin.

I can never wait for the official start of fall to bake with pumpkin and this year was no exception. I’ve already made my favorite pumpkin blondies and last weekend I whipped up something special to share with all on this special day. And oh man am I excited to share it with you. The light yeasted dough reminds me of a doughnut and the warmth from the rum glaze just screams fall. I hope you enjoy it as much as we did!

Do you love pumpkin in baked goods?? Here’s some more!
Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting
Butterscotch and Pecan Pumpkin Cookies
Pumpkin Praline Cake
Pumpkin Quick Bread


What happens when your photo shoot starts to take too long!

Creamed Corn

Well, the BBQ Turkey Burgers I posted last week were very well received. I am going to go out on a limb and say it was all that cheesy goodness on top that drew people in. But it wasn’t just the delicious cheese, juicy burger, or savory BBQ sauce that made that meal. The side dish really set that already amazing burger over the top. That side dish was creamed corn. No wait! Stop! Don’t click away. This isn’t your mushy, sodium laden, canned creamed corn. This is homemade, creamy, corny, goodness. I promise. And even better, it’s easy!

Here’s a few notes about this recipe. First, I had a bag of roasted corn from Trader Joes and it was an awesome addition, but I don’t think it’s a make or break for the recipe. If you have it, use it, you’ll like it. If you don’t, no worries, it will still be awesome. Second, the recipe I used called for a crockpot. A crockpot would be great if you’re the type of person that plans ahead and can remember to put everything in the crockpot. Some people I know aren’t like that… I used a dutch oven. Bellow I’ll tell you how to do both ways just keep in mind that my personal experience was with the dutch oven. Third, I used frozen corn. Fresh would be even more delicious, but also a lot of work. Your call. Finally, I cut the recipe in half and it still made a ton (and I will list it below as I made it, if you need more you can double it). Now to the recipe!

Creamed Corn

(Adapted from Bluebonnets and Brownies)


2 1/2 pounds frozen sweet corn (it was 2 1/2 bags for me or 5 cups if using fresh)
1 8 oz block cream cheese, diced into 1 inch squares
1/2 stick (2 oz) butter
1/2 cup greek yogurt
2 Tbsp heavy whipping cream
2 Tbsp of sugar
1 tsp black pepper
1/2 tsp salt


Preheat oven to 350 degrees.

Place all ingredients in a dutch oven or oven-proof pot, over medium-high heat. Bring to a simmer and cook until all cream ingredients are melted and smooth, stirring occasionally.

Cover the pot with a lid and bake for 30 minutes.

Crockpot instructions – throw everything in the crockpot and cook on low for 4 hours.