It’s almost time for Thanksgiving!!!I don’t think it could have come soon enough for our country this year. Thanksgiving is one of my favorite holidays not only does it take place at my favorite time of year but, it literally involves everything that I love family, friends, food and football! I know it can be stressful especially for those of us that are hosting so here are a couple of décor and recipe ideas to make your Thanksgiving planning easier.
Pumpkin Succulent Arrangements
Anybody who really knows me knows I really love succulents so when I came across an easy DIY pumpkin succulent decoration I had to do it.
Pumpkin(s) (the ones used in the pictures were sparkler pumpkins)
Glue gun & glue sticks
Succulent cuttings (assorted colors & types)
Scissors or pruners
Disposable paper surface – newspaper etc..
Pencil (acting as a holder)
Note: Succulents can often be purchase at hardware stores, Fred Meyer and depending on the season and location Wal-mart & nurseries.
The day before assembling the pumpkin succulent arrangements cut your succulents so the ends have time to dry out.I suggest wearing disposable gloves and spraying the pumpkins with adhesive outside. First, spray a pumpkin top with adhesive than top with moss pressing down securely to create a good flat moss bed for your succulents (more will be added later). When assembling succulent arrangements I think its best to approach them like a floral arrangement preplacing and experimenting are how to create the perfect arrangement.Some vital things to consider when arranging is the style, color, height and size of each succulent for each placement and how it complements the overall look. I had some pumpkins that had long stems and others with no stems at all. For the pumpkins with no stems I chose the largest succulents and glued them to the centered of the pumpkin and then continue to work my way out from the center. It’s a little trickier to start an arrangement for pumpkins with long stems but start by placing bigger feature succulents around the stem you can even tilt them against the stem of the pumpkin working again from the center outward. I used the flat side of a pencil to hold whatever I’m gluing in place for a good amount of time. Use your good judgment to glue additional moss where needed making sure that no ends of the succulents are exposed and ensuring your succulents with have a good moss bed to take root in. These pumpkin succulent arrangements can last for a long time (months) if properly taken care of start by using a spray bottle to spray them every other day, a day after they’ve initially been assembled. When you get sick of looking at the arrangement or the pumpkin starts to go south just slice the top of the pumpkin off (with the succulents) and plant in your garden or in an adequately sized pot.Note: If you live in a colder climate where it freezes and it’s currently fall/winter you want to plant the pumpkin top with the succulents in a pot inside and then transfer outside when it becomes warmer.On the other hand, if you live in a climate that is warm most of the year and is currently warm go ahead and plant it outside.
I took so many beautiful pictures of various angles. I just love these!!!Please bare with me just a few more.
Make Ahead Breakfast Dish Recipe
My family loves this recipe and its great for the morning of Thanksgiving or the morning after Thanksgiving when you just don’t want to cook anymore. This simple overnight breakfast dish will save you time and energy and still be a big hit. I suggest doubling this recipe and making it in a 9×13 pan.
Blueberry Croissant Puff
1 cup Blueberries, fresh or frozen
2/3 cup Sugar
1 tsp. Vanilla
1/2 tbsp. of cinnamon
3 Croissants, cut up (about 5 to 5 1/2 cups), large (I use the Costco ones!)
1 package Cream cheese
1 cup Milk
Preheat oven to 350 degrees.
Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.
Beat cream cheese, sugar, cinnamon, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes or soak overnight.
Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
Serve warm sprinkled with powdered sugar.
The Girl Who Ate Everything