Easy Thanksgiving Place Setting

I’ve been a little obsessed with tableware and finding fun ways to set the table. Every year my mom hosts Thanksgiving for about 20+ people. And every year she’s digging for enough tableware to accommodate everyone. Then there’s the clean-up…Did I mention the clean-up??? This year I told her I would help out a little bit and handle the place settings. Cue the paper plates and fancy plastic cutlery! This year Thanksgiving is going to be a bit more casual and a much easier clean-up.

Who said you can’t make paper plates and napkins pretty?

Sturdy paper plates, decorative paper napkins, fancy silver plastic cutlery and a DIY napkin ring. I prefer an actual wine glass, but plastic cups will be there too!

Sturdy paper plates, decorative paper napkins, fancy silver plastic cutlery and a DIY napkin ring. I prefer an actual wine glass, but plastic cups will be there too!



Ritz Cracker Broccoli and Cheese Casserole

Each Thanksgiving, I wake up, pull on a pair of leggings, boots and a loose shirt and head to my mom’s house to help her cook. This year is no different. I already have my outfit set…really, I do.

Each Thanksgiving, my sisters and I make it very clear to those who might consider changing the menu that the menu stays put no matter what. Although we never complain if there are additions.

Here is one of our favorite side dishes that if removed we would (enter dramatics) all kick and scream.

Ritz Broccoli & Cheese

7 heads of Broccoli or 6 cups of florets
12 oz of Velveeta Cheese
2 cups shredded mild cheddar cheese
3 sleeves of Ritz Crackers (90 crackers)
1.5 cups of butter (2.5 sticks)
¼ teaspoon salt
¼ teaspoon pepper

Preheat the oven to 350 F.

You can use fresh or frozen broccoli for this recipe. If you are using fresh broccoli, wash well. No need to dry completely. A little bit of water will actually help steam the broccoli later on. Cut off the stems and place the florets in a large bowl. Discard the stems. 7 heads of broccoli should be about 6 cups.

In a food processor, crush the Ritz crackers. If you do not have a food processor simply put the crackers in a large ziplock bag and roll a rolling pin over them. They should crush easily.

In a saucepan melt 1.5 cups of butter. Add salt and pepper.

Once the butter is completely melted, add the crushed Ritz crackers to the butter and stir until all crackers are coated in butter. This mixture should be very thick and the crackers should absorb the butter.

Add the butter and cracker mixture to the broccoli. Add 2 cups shredded mild cheddar and fold the ingredients together.

Pour the ingredients into a 9×13 glass dish. You may need to mix up the crumbs and broccoli a little bit.

Cut the Velveeta into small ½” cubes and add them to the mixture. I like to push mine in a little bit so it melts into the broccoli. Cover with aluminum foil and place the dish on the center rack for 25 minutes. Take out and stir. Put the aluminum foil back on and place back in the oven for 20 minutes. The bottom should be browned.

Cucumber Salad


Check out this healthy snack.


1 Large Cucumber, Peeled

1 Thick Slice of White Onion, chopped

1 Tablespoons Sour Cream

1 Teaspoon Dill

Salt & pepper


Slice cucumbers into 1/4″ thick circles than cut again in a half circle. Combine the cucumber, onion, sour cream and dill to a medium bowl. Add a pinch of salt and pepper and mix well.

This is very simple and could be a great appetizer or side dish.



Roast Beef Crescent Rolls


Quick dinner or fun snack. I had an extra tube of crescent rolls from the Pumpkin Crescent Rolls I made. There are so many possibilities with these, but here is what I did.


1 tube of Pillsbury Crescent Rolls

1/4 pound Roast Beef

1 1/2 cups Shredded Cheddar Cheese


Preheat oven to 350 degrees F.

Open the tube of crescent rolls and unroll on a flat service. At the wide end, add one slice of roast beef and top with approximately 2 tablespoons cheddar cheese.


Roll up and place 1-2 inches apart from each other on a baking sheet. Bake for 15-20 minutes or until crescent rolls are golden brown.



Pumpkin Milkshake

Pumpkin Milkshake

Trick or Treat? This is definitely a treat! Blend this sweet treat while you wait for the trick or treaters, or when you need a little bit of pumpkin in your day.

Here is what you’ll need:

3 scoops of Pumpkin ice cream

1.5 cups milk (I used vanilla flavored milk)

2 tablespoons pumpkin puree pie filling

Blend until smooth and enjoy! Make this an adult ‘shake by adding 2 shots of Pumpkin Vodka and only using 1 cup of milk.

Happy Halloween!


Burlap Curtain Ties

The theme of my home is country cottage, so when I found an extra roll of burlap ribbon lying around I was thrilled. I desperately needed some curtain ties for my living room. I wasn’t really actively looking for a solution, but this definitely worked and it adds a cute element to my living room. I made these curtain ties the other day.  It took me about 15 minutes to make four.


2 of the tie backs I made held 2 curtain panels each and the other 2 held 1 curtain panel each.


Here is what you’ll need:
1 roll of burlap (minimum of 15 feet)
4 small round sticky back Velcro

For the double panel tie back I cut about 4 feet of burlap ribbon and 3 feet of ribbon for the single panel tie back. This should give you plenty of slack to create the bow with ease.

Tie the bow around the curtain and adjust your bow to your liking (I like to use the bunny ear bow tying “technique” with these). Make sure the ribbon is tight enough to hold the panels in the placement you like. Once your bow is to your liking, cut the tails to your preferred length (I like to make mine mismatched to look less uniform).

Carefully cut the bow off of the panel by cutting the back. This will give you 2 side tails. Place the rough side of Velcro on the underside of the right side tail and then place the softer side of Velcro on the upper-side of the left side tail like the photo above. Wrap these pieces around the curtain panels and fasten.

Easy, right?

I think I might make different ones for Christmas…maybe add a bell and some pine. I’ll keep you all updated.