Thanksgiving went as perfectly as it could have this year, with being 9 months pregnant and unable to go anywhere. I was a little bit worried that the kids would be disappointed that it was just going to be our little (or not so little) family, but Aaron and I made an effort to make it a fun an memorable day, and I think we succeeded. Thanksgiving this year was peaceful, low stress, and wonderful. Everything I had hoped it would be.
I started preparing 3 days before. I knew that Aaron and I were making an entire dinner by ourselves, and I was up to the challenge, but I also knew we couldn't do it all on Thursday. So, on Tuesday while Adelia was at preschool, the boys and I did the grocery shopping. They were well behaved and actually helpful! Another awesome/funny thing that happened...as I was walking through the store gathering things on my list, random people kept handing me Turkey Vouchers (little coupons the store gives out for so much money off of your turkey) that they said they weren't using. The vouchers come in $0.50 to $1.00 increments. I had a few of my own, and a few that Aaron's mom had given me, probably a couple dollars worth. But by the time I finished grocery shopping I had enough for $10 off my turkey! So our turkey ended up only costing us $11. People probably assumed that the 9 month preggo lady who was crazy enough to grocery shop with 3 boys in tow could use all the help she could get, haha! Either way, I'll take it and be grateful for it!

Then we picked up Adelia and came home and made the cranberry sauce. This is the best cranberry sauce ever, just saying. It puts that pathetic-excuse-for-cranberry-sauce that you buy in the can to shame. Oh, and it's incredibly easy to make, so there really is no reason not to have homemade cranberry sauce on your Thanksgiving table. :)
Thanksgiving Cranberry Sauce
Ingredients
4 cups (1 12-oz package) fresh cranberries
1 cup sugar
1/2 cup apply cider
1/2 cup water
1/8 tsp ginger
1/8 tsp nutmeg
1/4 tsp cinnamon
1/8 cloves
1/8 orange peel
1-3 TBSP maple syrup
Directions
1. Place cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
2. Put the water, apple cider, and sugar in a medium saucepan on high heat and bring to boil. Stir to dissolve sugar.
3. Add the cranberries to the pot and return to boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
4. Once the cranberries have burst, add ginger, nutmeg, cinnamon, cloves, and orange peel to taste. Add 1-3 TBSP maple syrup to taste. Stir to mix well.
5. Remove pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that cranberry sauce will thicken as it cools.
On Wednesday Adelia and I made the Pecan Pumpkin Cream Cheese Pie, and the Sweet Potato Souffle. Both dishes are two of my very most favorite Thanksgiving Day recipes.
Pecan Pumpkin Cream Cheese Pie
Ingredients
8 oz cream cheese, room temperature
1/2 cup sugar
1 egg
1 tsp lemon juice
15 oz can of pumpkin
1 cup sugar
1 TBSP pumpkin pie spice
2 eggs
1/2 cup evaporated milk
1 cup chopped pecans
1/2 cup miniature chocolate chips
1/2 cup packed brown sugar
2 TBSP pure maple syrup
Dough for 1 pie crust
Directions
1. Mix the cream cheese and 1/2 cup sugar using a mixer. Add 1 egg and lemon juice, continue mixing til creamy.
2. Place in the refrigerator for about 30 minutes.
3. Preheat the oven to 375 degrees.
4. Beat pumpkin, 1 cup sugar, and spice with a mixer.
5. Add 2 eggs and beat until combined.
6. Add milk and beat until combined.
7. Press pie crust dough into the bottom of a 9 in. pie plate.
8. Spread cream cheese mixture onto the dough.
9. Layer the pumpkin mixture on top of the cream cheese mixture and try not to disturb cream cheese mixture underneath.
10. Cover the edges of the pie crust with foil to keep them from getting too brown and place pie in the oven.
11. Bake for about 20 minutes.
12 While baking, in a small bowl mix pecans, mini chocolate chips, brown sugar, and maple syrup. Stir to combine.
13. After the pie has baked the first 20 minutes, remove foil and layer on the topping.
14. Make for another 25-30 minutes. Remove and cool.
15. Cover and chill in the refrigerator for a couple of hours before serving.
*Note that sometimes the topping bubbles over, so you may want to place a cookie sheet on the rack underneath the pie to keep from getting it all over the bottom of the oven.
Sweet Potato Souffle
Ingredients
3 cups mashed sweet potatoes
1/2 cup sugar
2 eggs
1/2 tsp salt
1/4 cup melted butter
1/2 cup canned milk
1 1/2 tsp vanilla
1 tsp cinnamon
topping:
1/2 cups brown sugar
1/2 cup flour
1/3 cup melted butter
1 cup chopped nuts
1 cup coconut
Directions
1. Preheat oven to 350 degrees
2. In a mixing bowl mix together sweet potatoes, sugar, eggs, salt, butter, canned milk, vanilla, and cinnamon.
3. Pour into a greased 9X13 pan.
4. Mix the topping ingredients together and crumble on top of the potatoes.
5. Bake for 35 minutes. Serve warm.
*Note, I make mine a day ahead of time, and then just reheat them on Thanksgiving. Still good. They are also good cold.
On Thursday, I put Aaron in charge of the turkey. He put the seasonings on it, got it in the roaster oven at the right time, and carved it up to put on the table for dinner. And, he looked good doing it. It was excellent. I think I'll put him in charge every year. ;)

I'm not a fan of mashed potatoes. You could probably say it's my least favorite food. So I'm usually just fine to skip those over on Thanksgiving. But Aaron and Lincoln like them, and since no one else was making any for them, I decided I would...just this once. ;) I tried a cool looking recipe I found online, for making mashed potatoes in the crock pot. And I was impressed. (With the ease of the cooking process, not the taste. I didn't taste them.) Aaron thought they were good, but a little over-seasoned. So, if I ever make them again, I'll just half the seasoning. But I thought it was cool to make them in the crock pot. Between the crock pot for the potatoes, and the turkey roaster for the turkey, I had my oven and stove top free for other delicious concoctions. Score!
Slow Cooker Mashed Potatoes
Ingredients
2 pounds red potatoes, cut into 2 inch pieces (you can peel them but I never do)
½ cup sour cream (or plain greek yogurt)
¼ cup milk
2 teaspoons minced garlic
2 teaspoons salt
1 teaspoon black pepper
Directions
1. Spray the inside of a slow cooker with cooking spray. Add chopped potatoes. Cover and cook 2-3 hours on high or 5-6 hours on low.
2. Add sour cream, milk, garlic, salt, and pepper to potatoes. Use a hand mixer to blend together all ingredients. Give them a taste and add more salt if desired. Serve plain, or with any favorite toppings such as gravy, or cheese and bacon.
I also made my mom's roll recipe, which is the best roll recipe on the planet. :) I think I've posted it on here before though, so I'm not going to type it out again today. That recipe calls for all white flour, but lately I've been using about 2/3rds whole wheat flour and 1/3rd white. It's good. And for Thanksgiving I tried a new way to shape them, so they are bigger and puffier looking. I brushed the tops with butter and sprinkled a tiny bit of salt on as well, before I stuck them in the over. They still taste fabulous, no matter how you shape them.
Stuffing isn't really my thing either, so Aaron made that. And he also made a really tasty Green Bean Casserole. Neither of which I took an individual picture of, sorry. And lastly, I made a cherry pie. But I didn't take a picture of it either.
All in all, I think we did pretty good for ourselves. The food was fantastic, the people I love most were at the table with me, and there will be leftovers for dayssssssssss. I couldn't ask for more than that.
After dinner and before pie we played a new game called Spot It! So fun. The kids loved it, and it was great for all age ranges because it didn't require you to be able to read. :)
After pie, we put Ollie to bed and watched Night at the Museum with the older kids. It was a good night, and fun family time. I love my family, and I am so grateful for them.