Don't let that white tablecloth in your drawer scare you! You can easily update a simple tablecloth with with the addition of some table runners.
This year I went for a blue and green themed table with animal and wooden accents. I always love to incorporate something vintage when I can, and I'm using my grandmother's dinner plates and some vintage lusterware dessert plates from the 19040s.
The antelope chargers are from Jayes Studio.
I like to order my pies ahead and put in the freezer to pull out at holiday time. Southern Baked Pie also has these mini pies that I like to put at each table setting. It always delights my guests.
Ordering my pies ahead is one more thing I can check off my list and saves me HOURS in the kitchen!
Did you know you can easily transform any tablecloth with the addition of some table runners? I'm using three runners from Hen House Linens to place over my white tablecloth in a cross hatch pattern (below). If you need to spruce up your Thanksgiving table, use my CODE: JUJU30 for 30% off your linens at Hen House Linens. You can get some amazing buys with this discount-- I've used their pretty patterns for the last couple of years, and they really do make for a beautiful table.
AND please don't serve that boring can of cranberry sauce this Thanksgiving! Here's an easy recipe to take your cranberry sauce from boring to boo-yah! It's a great side and can even be served as a dessert. It's that good! Recipe detailed below as well.
Tropical Cranberry Sauce Recipe
2, (3 oz) pkgs, Lemon Jello
1 (20 oz) can crushed pineapple
1 c. Cold ice water
1 (16 oz) can jellied cranberry sauce
1 (8 oz) package cream cheese at room temperature
1 c. Powdered sugar
1 c. Chopped walnuts or pecans
2 Tbsp melted butter
Drain and squeeze juice out of pineapple, reserving 1 cup juice. Mix together cranberry sauce and pineapple in a medium bowl and set aside. In a small saucepan heat the reserved pineapple juice to boiling. Add 2 packages of lemon jello and stir until dissolved. Add 1 cup ice water, and stir until mixed thoroughly. Stir this into the pineapple/cranberry mixture. Pour into your serving dish and refrigerate until set (about 3 hrs or overnight).
Mix cream cheese with hand mixer until smooth. Add powdered sugar and stir until creamy. Spread on top of firm gelatin mixture. Toast the nuts with butter (optional) and sprinkle on top.