Thanksgiving Updated

We planned a menu with Thanksgiving-y foods, and then realized that we'd planned it for the 5th of July, and something Italian for the 4th. So we swapped things around and had Thanksgiving stuff for the 4th.

Creamy Corn Soup
The same one we had for Mexican night during staff week.  We used 4x this recipe, but had way too much soup for 23 diners.  We froze about half of it, figuring we can serve it again, maybe with a little embellishment/extension, on another night where we don't have too many diners.

Pull-Apart Dinner Rolls
From Reinhardt's Bread Baker's Apprentice.  I didn't have powdered milk, so just omitted it altogether. I probably ended up adding more flour to get the right texture than I otherwise would've.  They rose up huge, and were delicious.  I learned that the back of the left oven is much hotter than the front (maybe because we were opening the door a lot in order to shake the brussels sprouts around), and so I rotated the pan before calling the rolls done.  We served these alongside the soup, with butter to pass around.

Turkey Meatloaf
From this recipe.  We used a little less than 2x the recipe, and made it into two loaves.  We were a little scared of what we had created when it went in the oven, but when it came out it was tasty and nice enough looking, especially after we threw a bunch of fresh chopped parsley all over it.

Twice Baked Sweet Potatoes
From this recipe.  Unfortunately, we had already used up all of the cream cheese in the dessert, so we substituted half sour cream and half grated mozzarella, and then topped them with more mozzarella so that they'd look cooler.  They were nice.

Brussels Sprouts
These were delicious.  They also gave us an idea to make brussels sprouts chips.  A few leaves fell off and got extra golden-brown and crispy, and they were delicious.  So we want to try tearing the brussels sprouts apart completely, and just making chips out of them.  Probably at home, rather than at camp, since it'll be pretty experimental.

Pumpkin Cheesecake
We had this pie in this crust.  Probably because our pie tins were kinda big, and also because we only had 7/8 of the required cream cheese, we ended up making 4x the filling recipe but putting it into only 3 crusts.  We served it with freshly whipped cream with a little powdered sugar, vanilla, and cinnamon.