Celebrate the season with a heart of thanksgiving as you gather friends together for a supper club. A special touch at our supper-club party was a personalized place card at every setting. We found tiny copper tags and wrote guests’ names, along with a small list of reasons we are thankful for our friends. Download our Thankful cards here.
Create the Look:
*To make a beautiful fall floral centerpiece, we used scabiosa pods, yarrow, freesia, kangaroo paw, carnations, dahlias, hypericum berries, and sunflowers. We arranged them in rustic containers of different designs to add to the look.
*We found copper end caps at Lowe’s to serve as candleholders for our taper candles. Simply use sticky tack to secure the candles in the caps.
*Crafting napkin rings is fun and simple. Using copper jewelry wire from a local craft store, wrap wire several times around an empty toilet-paper roll for the perfect shape and size. Then, slide off of the roll, and use for festive napkins of your choosing.
A flavorful menu paired with autumn accents and a beautiful table setting create a magical evening for fellowship and fun. Get our delicious recipes for Cheesy Fresh Spinach Dip, Thyme and Mustard Roasted Turkey Breast, and Pumpkin Roulade with Cranberry Mousse below.
- 2 (8-ounce) packages cream cheese, softened
- 1 (8-ounce) package shredded mozzarella cheese
- 1 cup freshly grated Parmesan cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup chopped green onion
- 1/4 cup sundried tomato pesto
- 2 tablespoons butter
- 1 (16-ounce) package fresh spinach, stemmed
- Garnish: halved cherry tomatoes, sliced green onion
- Toasted bread rounds (for dipping)
- Preheat oven to 350°. Spray a 1½-quart baking dish with cooking spray.
- In a large bowl, beat cream cheese and next 6 ingredients with a mixer at medium speed until combined.
- In a large skillet, melt butter over medium heat. Gradually add spinach, cooking until wilted; drain. Add spinach mixture to cream cheese mixture, beating until combined. Spoon mixture into prepared dish. Bake for 20 to 25 minutes or until hot and bubbly.
- Garnish with tomatoes and green onion, if desired. Serve with toasted bread rounds.
- 1/2 cup butter, softened
- 2 tablespoons whole-grain mustard
- 2 tablespoons chopped fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 (6 1/2- to 7-pound) whole bone-in turkey breast
- 1 cup dry white wine
- Garnish: fresh thyme
- Preheat oven to 325°.
- In a small bowl, stir together butter and next 4 ingredients.
- Place turkey breast on a rack in a roasting pan. Rub butter mixture under and over skin on turkey. Pour wine into bottom of roasting pan. Bake for 2 hours and 15 minutes to 2 hours and 45 minutes or until a meat thermometer inserted in thickest portion registers 165°.
- Cover turkey with foil halfway through baking to prevent excess browning, if necessary.
- Let stand for 20 minutes before serving.
- Garnish with thyme, if desired.
- 3/4 cup cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pumpkin pie spice
- 3 large eggs
- 1 cup granulated sugar
- 3/4 cup canned pumpkin
- 1/4 cup confectioners’ sugar
- Cranberry Mousse (recipe follows)
- Garnish: confectioners’ sugar, fresh cranberries, fresh rosemary
- Preheat oven to 375°. Spray an 18x12-inch jelly-roll pan with baking spray with flour; line pan with wax paper, and spray again.
- In a medium bowl, sift together flour and next 4 ingredients.
- In a large bowl, beat eggs and granulated sugar with a mixer at high speed for 4 minutes or until light and fluffy. Add pumpkin, beating to combine. Gradually beat in flour mixture. Spread batter in prepared pan.
- Bake for 8 to 10 minutes or until cake springs back when lightly touched in center.
- Meanwhile, sift ¼ cup confectioners’ sugar into a 20x14-inch rectangle on a clean dish towel. Immediately loosen cake from sides of pan, and turn out onto prepared towel. Gently peel off wax paper. Starting at one short side, roll up cake and towel together, and place seam side down on a wire rack. Let cake cool completely.
- Unroll cake, and spread with Cranberry Mousse. Reroll cake without towel, and place seam side down on serving platter.
- Garnish with confectioners’ sugar, cranberries, and rosemary, if desired.
- 1 (8-ounce) container frozen whipped topping, thawed
- 1/2 cup butter, softened
- 1 (14-ounce) can whole-berry cranberry sauce
- In a medium bowl, beat whipped topping and butter with a mixer at medium speed until smooth. Add cranberry sauce, beating until combined.
- Cover, and refrigerate for at least 2 hours or up to 2 days.