Revisiting my Thanksgiving Planner

Thanksgiving is coming soon and I host our family’s Thanksgiving dinner.   This year it won’t be as large, it will be my immediate family, my parents, and one of my brothers and his family.   However large or small, planning a big dinner needs to have some organization.   I am still using the planner I created two years ago, so I thought you might enjoy seeing it again too.   And if you are new to my website, this will be new to you.   It’s an easy planner to create and you can dress it up however you want.   Follow the link to my old THANKSGIVING PLANNER post and see how to make one and even get the link to download the lists.   I’ve already started my menu.  Here is my menu:  Marinated cheese for an appetizer, relish tray, deviled eggs, Ham & Turkey (yes, we do both) sweet potato casserole, mashed potatoes & gravy, homemade cornbread stuffing, green beans sautéed with almonds, ambrosia salad, English pea salad, pumpkin pie, pound cake, and pecan pie.   And, yes, we will all have leftovers to share; I plan for that!  😉  I’ve already written out my grocery list as well as my cooking & prep schedule.  I’ve even started looking for some layout ideas and this year I plan to get some photos.  I’m always so busy cooking, I never take the time for photos.

Before you go off to see my original THANKSGIVING PLANNER post, I’ll share one of my most-requested recipes.   I apologize that I don’t remember where I got this from many years ago, but it is easy to make and can be made a day or two in advance.  As a matter of fact, it’s even better the longer it marinates.  I’m making mine Tuesday morning and I definitely add the suggested additives below.

     Marinated Cheese       

• ½ cup olive oil
• ½ cup white wine vinegar
• 3 TB chopped fresh parsley
• 3 TB minced green onions
• 1 tsp sugar
• ¾ tsp dried basil
• ½ tsp salt
• ½ tsp freshly ground pepper
• 3 cloves garlic, minced
• 1 (2-ounce) jar diced pimiento, drained
• 1 5 1/2 – x 2 x 1-inch block sharp Cheddar cheese
•    (8 ounces) chilled
• 1 (8-ounce) package cream cheese, chilled
•     Garnish: fresh parsley sprigs

Combine first 10 ingredients in a jar; cover tightly, and shake vigorously.  Set marinade mixture aside.

Cut block of Cheddar cheese in half lengthwise.  Cut crosswise into ¼-inch-thick slices; set aside.  Repeat procedure with cream cheese.  Arrange cheese slices alternately in a shallow baking dish, standing slices on edges.  Pour marinade over cheese slices.
Cover and marinate in refrigerator at least 8 hours.

Transfer cheese slices to a serving platter (one with a small lip) in the same alternating fashion, reserving marinade.  Spoon marinade over cheese slices.  Garnish, if desired.  Serve with assorted crackers.

Yield: 12 to 16 appetizer servings.

For additives, try ¼ cup lime juice, ½ (7.5 ounce) jar roasted sweet red peppers, drained and diced – Monterey Jack cheese with peppers, cilantro

Do you have any great recipes to share?  Feel free to add them in the comments below or share them on my Cheryl Boglioli Designs Facebook page.

Thanks for stopping by and Happy Planning,