Holiday Dinner!

Due to the hustle and bustle of Thanksgiving, as well as a dose of technical difficulties, I didn't have the opportunity to snap any photographs of my Thanksgiving spread. But as my guests and I can tell you, it was to-die-for good.

Christmas dinner is just a few days away, so I'd like to share with you my menu I used for Thanksgiving.

Main Course:
Herb-Roasted Turkey Breast

Side Dishes:
Brussels Sprouts Casserole
Glazed Carrots
Garlic Mashed Potatoes
Trader Joe's Cornbread Stuffing
Chardonnay-Herb Turkey Gravy
Cranberry Sauce
Bowl of black olives

Dessert:
Pumpkin Cheesecake

Drinks:
Le Baron Ranch Late Harvest Riesling 2009
Milk / Water

Glazed Carrots

This is a simple glazed carrot recipe perfect as a side to any roast meat. Don't worry, this isn't an overly sweet carrot recipe, I tried to make it as savory as possible while still maintaining the subtle sweet flavor of the carrots.

Holiday Special: Pumpkin Cheesecake

This cheesecake is ethereal and light due to being made in a blender and using nonfat ingredients. It's extremely guilt-free for the holidays and any other time you want some cheesecake. Remember to have all of your ingredients at room temperature. This will (hopefully) keep the cheesecake from cracking and also make blending the ingredients together easier. This recipe was made for a 10-inch springform pan so if you only have a 9-inch pan, like I do, you have some excess. Fill it as full as you can.