“By him therefore let us offer the sacrifice of praise to God continually, that is, the fruit of our lips giving thanks to his name.” — Hebrews 13:15 (KJV)
Some days, thanksgiving comes easily. Other days, we bring our praise to God with tired hearts and unanswered prayers. Yet through Jesus, we can still offer Him our thanks—trusting that He hears us and walks beside us.
Yesterday, I made an intentional choice to turn my worries into praise. Instead of letting the house or things that needed fixing bring me stress, I thanked God for the blessing of our home. And I thanked Him for Dennis, resting comfortably in his chair, watching television and doing well. After all we’ve been through, that ordinary moment felt like such a gift.
“Lord, thank You for this home, even with the things that need fixing. Thank You that Dennis is here with me. Thank You for the gift of an ordinary day together.” 💛
Today, let’s pause and speak our gratitude aloud. For His love. For His mercy. For the everyday blessings we sometimes overlook. Even in a difficult season, a simple “Thank You, Lord” is a precious offering. 🙏
Dear Lord, help us make praise a daily part of our lives. When our hearts are weary, give us words of thanksgiving and remind us of Your faithful love. Through Jesus, we offer You our praise. Amen. 💛
“O give thanks unto the LORD; for he is good: for his mercy endureth for ever.”
— Psalm 118:1 (KJV)
This has always been one of my favorite psalms. I love how simply it gives us a reason to be thankful. God is good, and His mercy lasts forever.
Some days, gratitude comes easily. On days when my heart is a little heavier, I’m especially glad to have these words to come back to. They remind me that I can bring my worries to God and still thank Him for the goodness I see in the middle of an ordinary day. 💛
What’s one small thing you’re thanking God for today?
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I love a dessert I can tuck into the refrigerator the night before Thanksgiving. This one has the warm spices of pumpkin pie, the creamy filling of cheesecake, and a graham cracker crust that’s ready to fill. Just stir, spoon, and chill. 🎃🍂
🎃 RosemaryThyme No-Bake Pumpkin Pie Cheesecake
Ingredients
1 ready-made 9-inch graham cracker crust
1 tub (24.3 ounces) Philadelphia No Bake Cheesecake Filling
¾ cup canned 100% pure pumpkin
1½ teaspoons pumpkin pie spice
½ teaspoon vanilla extract, optional
Directions
Stir the pumpkin, pumpkin pie spice, and optional vanilla together in a mixing bowl.
Gently stir in the cheesecake filling just until the mixture is smooth and evenly blended.
Spoon the filling into the graham cracker crust and smooth the top. If there’s any extra, spoon it into a little dessert cup for the cook. 😊
Cover and refrigerate for at least 6 hours, preferably overnight. Serve cold, with a dollop of whipped cream and a dusting of cinnamon if you like.
A little kitchen tip 🍂 Measure out just ¾ cup of pumpkin to keep the filling thicker. If you’re using individual spices, mix ¾ teaspoon cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and a small pinch of ground cloves.
This November, I’m sharing a little Scripture each day as we look ahead to Thanksgiving. I hope you’ll join me in taking a quiet moment to pray and thank God for the everyday blessings we sometimes hurry past.
🙏 “Continue in prayer, and watch in the same with thanksgiving;” — Colossians 4:2 (KJV)
Today, as we bring our worries to God, let’s also tell Him about one small thing we’re grateful for. 💛
“Wherefore we receiving a kingdom which cannot be moved, let us have grace, whereby we may serve God acceptably with reverence and godly fear: For our God is a consuming fire.”
November has a way of reminding me how quickly things change. A tree that was golden yesterday can be nearly bare after one windy night. I’m grateful for that little reminder of what Hebrews promises us today—a kingdom that cannot be shaken.
I want to carry that gratitude into the ordinary things I do today. A little more patience when plans change. A few quiet minutes to pray. An act of kindness that nobody else needs to see. Each one is a small way to serve God with a thankful heart.
🙏 Lord, thank You for the gift of Your unshakable kingdom. Help me worship You with reverence and let my gratitude show in the way I care for others today. Amen.
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Green bean casserole is always a favorite at the holiday table. There’s something comforting about a warm casserole passed around with the turkey, dressing, and all those special family dishes. 💛
This year, I’m making a tasty twist on the old-fashioned cream of mushroom soup and fried onion topping version. My recipe features a homemade creamy Swiss cheese sauce, just a little crisp bacon, and a golden panko topping tossed with olive oil, chives, and seasonings.
No-salt-added green beans give us a simple starting point, while the Swiss cheese and a small amount of bacon add wonderful flavor. It’s a familiar holiday favorite with a little Rosemary Thyme touch!
🌿 ROSEMARY THYME SWISS GREEN BEAN CASSEROLE Makes about 6 servings
🛒 INGREDIENTS
For the casserole: • 3 cans (14.5 ounces each) Great Value No Salt Added French Style Green Beans, thoroughly drained • 2 slices Great Value bacon, finely chopped • 1 tablespoon Great Value olive oil • 2 tablespoons Great Value all-purpose flour • 1 can (12 ounces) Great Value Fat Free Evaporated Milk • ½ cup finely shredded Great Value Swiss cheese, about 2 ounces—or finely chop Swiss cheese slices • ½ teaspoon Great Value garlic powder • ¼ teaspoon Great Value dried thyme • ¼ teaspoon Great Value ground black pepper • Tiny pinch of Great Value ground nutmeg, optional • 1 tablespoon chopped fresh chives
For the golden topping: • ½ cup Great Value plain panko breadcrumbs • 1 tablespoon Great Value olive oil • 1 tablespoon chopped fresh chives • ¼ teaspoon Great Value garlic powder • Pinch of Great Value ground black pepper
👩🍳 DIRECTIONS
Prepare the oven and beans. Preheat the oven to 375°F. Lightly oil a 1½- to 2-quart casserole dish. Drain the green beans thoroughly, allowing them to rest in a colander while you make the sauce.
Cook the bacon. Cook the chopped bacon in a skillet until crisp. Transfer to a paper towel-lined plate. Pour off the bacon grease.
Make the creamy sauce. Add 1 tablespoon olive oil to the skillet over medium-low heat. Whisk in the flour and cook, stirring, for about 1 minute. Gradually whisk in the evaporated milk until smooth.
Add the seasonings. Stir in the garlic powder, thyme, black pepper, and optional nutmeg. Cook gently, stirring frequently, for about 3–5 minutes, until thickened. Avoid a hard boil.
Stir in the Swiss. Remove the skillet from the heat. Stir in the Swiss cheese until melted, followed by the cooked bacon and 1 tablespoon fresh chives.
Assemble the casserole. Gently fold the drained green beans into the sauce, taking care with the delicate French-style beans. Spoon into the prepared casserole dish.
Add the topping. In a small bowl, toss the panko with 1 tablespoon olive oil, 1 tablespoon chives, garlic powder, and black pepper. Sprinkle evenly over the casserole.
Bake until golden. Bake uncovered for 25–30 minutes, until hot and bubbling around the edges and the topping is golden brown. Let stand for about 5 minutes before serving.
🌿 HELPFUL RECIPE NOTES
• Drain the beans well to help keep the sauce creamy. • Two slices of finely chopped bacon spread a little smoky flavor throughout the casserole. • Taste the finished sauce before adding salt—the bacon, Swiss cheese, and breadcrumbs already contribute some. • This recipe uses no-salt-added beans, but the finished casserole is not sodium-free. • To prepare ahead, assemble the bean mixture, cover, and refrigerate. Keep the topping separate and add just before baking. Allow extra baking time when starting with a cold casserole. • Use equivalent products if a particular Great Value item is unavailable.
💛 A little RosemaryThyme note
The holiday table has room for both treasured traditions and something a little new. Sometimes a simple change becomes another family favorite—one we look forward to passing around for years to come.
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There is something so comforting about the aroma of a turkey roasting on Thanksgiving morning. The kitchen begins to smell like rosemary and thyme, and familiar holiday memories seem a little closer. 🦃💛
One of mine begins with a trip to Lake of the Ozarks.
After Dennis and I were first married, we enjoyed taking trips to the lake. It became one of our favorite places to bring our children, too. We loved wandering through the outlet mall, and a stop at a kitchen store was always a treat.
On one particular trip, I spotted a wonderful find on sale—a large Lenox turkey platter that I just loved. Dennis bought it for me, and that platter has been part of our family table for many years.
Every Thanksgiving, I look forward to bringing it out again. It reminds me of those trips to the lake, our children, and Dennis buying me something he knew I would treasure. What began as a lovely find in a kitchen store became a small piece of our family’s holiday story.
For this turkey, I’m bringing in some of the flavors I love from Mama and Oma’s German dressing—apples, celery, carrots, onion, and garlic—with a little of my RosemaryThyme House Seasoning.
This is a simple apple-and-vegetable filling, without bread. Our German bread dressing can bake separately, ready to serve alongside slices of golden, herb-roasted turkey—on that much-loved platter.
🌿 ROSEMARYTHYME HERB-ROASTED TURKEY With Apple & Vegetable Filling
For one approximately 12-pound turkey Oven temperature: 325°F Estimated roasting time: approximately 3½–4 hours; begin checking temperatures at 3 hours Resting time: 20–30 minutes
🛒 INGREDIENTS
For the apple-and-vegetable filling:
• 1 large apple, cored and cut into chunks • 2 celery stalks, cut into chunks • 1 medium carrot, cut into small chunks • 1 small yellow onion, cut into wedges • 4 garlic cloves, peeled and lightly crushed • 1 teaspoon Great Value Extra Virgin Olive Oil • 1 teaspoon RosemaryThyme House Seasoning—your blend of garlic powder, onion powder, paprika, powdered rosemary, powdered thyme, and black pepper
For the turkey:
• 1 whole turkey, approximately 12 pounds, completely thawed • 1–2 tablespoons Great Value Extra Virgin Olive Oil, enough for a light coating • 1 teaspoon Great Value Thyme Leaves • 1 teaspoon Great Value Rosemary Leaves, finely crushed • 1 teaspoon Great Value Parsley Flakes • 1 cup Swanson Unsalted Chicken Broth, plus more as needed for the roasting pan
You will also need a roasting pan with a rack, oven-safe kitchen twine, aluminum foil, and a food thermometer.
👩🍳 DIRECTIONS
THAW THE TURKEY
Allow approximately 3 days for a 12-pound turkey to thaw in the refrigerator, giving yourself a fourth day for a little margin. Keep it in its original wrapping on a rimmed tray on the bottom shelf, with the refrigerator at 40°F or below.
Once refrigerator-thawed, cook within 1–2 days.
For faster thawing, place the turkey in a leakproof bag and submerge it in cold water. Change the water every 30 minutes. Allow approximately 6 hours for a 12-pound turkey, and cook immediately after thawing this way. Never thaw turkey on the counter.
PREPARE AND PAT DRY
Preheat the oven to 325°F.
Remove the wrapping, neck, and giblet packets, checking both the main cavity and neck cavity.
Do not rinse the turkey. Pat the skin and cavity dry with paper towels and discard the towels. Wash your hands and thoroughly clean any surfaces or utensils that touched raw turkey.
MAKE THE APPLE-AND-VEGETABLE FILLING
Toss the apple, celery, carrot, onion, and garlic with 1 teaspoon olive oil and the RosemaryThyme House Seasoning.
Immediately before roasting, place a modest amount loosely inside the main cavity. Do not pack it tightly or fill every available space. Place any remaining mixture in the roasting pan.
TUCK AND LIGHTLY TRUSS
Tuck the wing tips behind the turkey’s shoulders.
Using oven-safe kitchen twine, loosely tie the drumstick ends together. Keep the cavity opening unobstructed and avoid pulling the legs tightly against the breast.
OIL AND SEASON
Place the turkey breast-side up on the rack in the roasting pan.
Brush the breast, legs, and exposed skin lightly with olive oil. Sprinkle evenly with thyme, finely crushed rosemary, and parsley.
Pour 1 cup unsalted chicken broth into the bottom of the pan, avoiding the seasoned skin.
ROAST UNTIL GOLDEN, THEN TENT
Place the turkey in the oven uncovered.
Begin checking the skin after approximately 1½ hours. When the breast reaches a lovely golden brown—often around 1½–2 hours—loosely tent the breast with aluminum foil.
Leave the foil over the breast for the remaining roasting time to help prevent excessive browning. Cover sooner if needed, or allow more uncovered time if the skin is still pale.
If the bottom of the pan becomes dry, carefully add a little more broth around the turkey.
CHECK THE TEMPERATURE
Budget approximately 3½–4 hours for roasting, but begin checking temperatures at about 3 hours. Timing is only a guide; the thermometer determines when the turkey is done.
Check all of the following, keeping the thermometer away from bone:
• Thickest part of each breast: at least 165°F • Innermost part of each thigh: at least 165°F • Innermost part of the wing: at least 165°F • Center of the apple-and-vegetable filling: at least 165°F
The filling must also reach 165°F because it comes into contact with raw turkey juices. Continue roasting if any area is below the safe temperature.
REST AND CARVE
Once all temperature checks pass, remove the turkey from the oven and tent loosely with foil.
Let it rest for 20–30 minutes before removing the filling and carving. Arrange the sliced turkey on a warm platter and serve with your favorite gravy and holiday sides.
📝 ROSEMARYTHYME NOTES
• This filling contains apples and vegetables, without bread. Bake your German bread dressing separately, until its center reaches 165°F.
• Your eyes tell you when to cover the skin; your thermometer tells you when the turkey is safely cooked.
• Avoid relying on skin color, clear juices, or a pop-up timer alone.
• If your turkey is labeled “basted,” “self-basting,” or “contains a solution,” it may already contain added salt. Check the label before adding seasoning containing salt.
• Refrigerate leftover turkey and filling separately in shallow containers within 2 hours. Use refrigerated leftovers within 3–4 days or freeze for longer storage.
💛 A LITTLE ROSEMARYTHYME NOTE
Sometimes the things we bring to our holiday table carry stories of their own—a favorite serving bowl, a handwritten recipe, or a turkey platter chosen on a family trip many years ago.
We bring them out, remember the people and moments connected to them, and make room for another year of memories. What a blessing to gather, share a meal, and thank God for those around our table.
I’ve always loved having something pretty to wear on holidays. Even when Thanksgiving is just Dennis, Zach, and me gathered around our table at home, I still enjoy getting dressed for the meal. It’s a little tradition that makes the day feel special. 🤎
Rich burgundy satin, flowing black trousers, and a touch of gold—this Thanksgiving outfit brings together the pieces I love for a lovely holiday look. Black buckle loafers and a simple shoulder bag finish it beautifully for a meal out with family, too.
The gold cross adds a meaningful finishing touch as we gather with grateful hearts.
Do you enjoy dressing up for Thanksgiving, even when you’re celebrating at home? 🍁
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Affiliate disclosure: I may earn a commission from purchases made through my links, at no extra cost to you. Outfit image is AI-generated for styling inspiration; product details may vary.
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Some of the flavors we remember most come from the holiday tables of our childhood.
My grandma always served homegrown carrots with holiday dinner, and I still remember their lovely taste of honey and orange. This Thanksgiving, I’m bringing those flavors back to my own table with carrots roasted in olive oil, rosemary, and thyme, finished with orange juice and a little honey.
Grandma didn’t serve hers over ricotta. That’s my own addition—a creamy bed of ricotta with honey and orange zest, beneath those golden roasted carrots. A little of her kitchen, with a little of mine. 💛
🥕 GRANDMA’S ORANGE-HONEY CARROTS with Rosemary, Thyme & Honey-Orange Ricotta
For the carrots: • 2 pounds carrots, peeled and halved lengthwise; quarter especially thick carrots • 2 tablespoons olive oil • 1 teaspoon finely chopped fresh rosemary • 2 teaspoons fresh thyme leaves • ½ teaspoon kosher salt, or to taste • ¼ teaspoon black pepper • ¼ cup freshly squeezed orange juice • 1 tablespoon honey
For the ricotta: • 1½ cups whole-milk ricotta, drained if watery • Finely grated zest of 1 orange • 1 tablespoon honey • A pinch of salt
🌿 DIRECTIONS
Heat the oven to 425°F. Zest the orange before juicing it, keeping the zest aside for the ricotta.
Toss the carrots with olive oil, rosemary, thyme, salt, and pepper. Spread in a single layer on a large rimmed baking sheet.
Roast for 20 minutes. Turn the carrots, drizzle with ¼ cup orange juice, and toss gently. Roast for another 10–15 minutes, until nearly tender.
Drizzle the carrots with 1 tablespoon honey and toss gently. Return to the oven for about 5 minutes, until tender and lightly caramelized. Watch closely so the honey and orange juice don’t scorch.
While the carrots roast, stir the ricotta with the orange zest, remaining tablespoon of honey, and pinch of salt until creamy.
Spread the ricotta on a serving platter. Let the carrots rest for about 5 minutes, then arrange them over the ricotta. Spoon any remaining orange-honey pan juices over the carrots and garnish with a few fresh thyme leaves.
🌿 KITCHEN NOTE
Use just ¼ cup of orange juice in the roasting pan so the carrots can brown without sitting in too much liquid. Save any extra juice for another use.
The ricotta mixture can be made a day ahead and refrigerated. Take it out about 20 minutes before serving, then top with the freshly roasted carrots just before dinner.
💛 A little RosemaryThyme note.
Re-creating a family dish begins with remembering how it tasted and who was there to share it. These carrots are inspired by the honey and orange I remember from Grandma’s holiday table, with a new addition for the memories we’re making today.
What dish brings you back to your grandmother’s table?
