Thanksgiving is meant to be a time of remembrance, family and thanks, not a holiday

of stress and chaos. Here are 9 easy ways to stay organized for an enjoyable, stress-free Thanksgiving Day:

1. LEAVE COOKING AND CLEANING BEHIND. These days, many people opt to go out for Thanksgiving, instead of cooking and cleaning at home. If you're an extremely busy person, this may also work for you. If you don't want to miss the feeling of being at home, perhaps you might have the main course at a restaurant, and later have pie and coffee at home. In addition, lots of supermarkets and restaurants offer fully cooked Thanksgiving dinners. You simply pick everything up and place it on your table ready to be served, and if you must add a personal touch, make one special dish of your own.

2. PREPARE FOR TRAVELING. If you're traveling this Thanksgiving, be sure to make your packing list well ahead of time. Check items off as you're putting them into your luggage. Bring this list with you and use it to repack when you're ready to return home. By the way, I usually suggest that you travel a few days before Thanksgiving and come back a few days after the Thanksgiving rush. Otherwise, you're going to spend a lot of time in airports, on the road, in line, etc.

3. LET'S TALK TURKEY. First, determine how much room you have in your freezer and refrigerator, and how many people you will be serving. Then, order your turkey. If you need more storage space, perhaps a neighbor or relative can help you out. Rather than defrosting a frozen turkey in water on Thanksgiving Day, defrost it a few days ahead in your refrigerator instead. This saves tons of time!

4. INVITE GUESTS IN A SNAP. If you haven't already sent out invitations, you may consider simply calling possible guests instead. You won't have to spend a ton of time writing and mailing, and you usually get an RSVP immediately.

5. CHECK YOUR INVENTORY. Check your supply of chairs, tables, dishes, glasses, pots, pans, serving plates and utensils. Arrange to buy, rent or borrow anything you don't have.

6. PLAN YOUR MEAL. Plan your meal from appetizers to dessert on a piece of paper. Make a list of all ingredients needed. Bring your list when you go shopping and check items off as you put them in your cart.

7. COOK AHEAD. Make any meals that you can well ahead of time, and freeze them. On Thanksgiving Day, just defrost, heat and serve. You will save tons of time, plus you'll be able to join in the festivities without being stuck in the kitchen.

8. GET READY THE NIGHT BEFORE. You'll be happy you took care of a few things the night before. Set the table. Get the good silverware out of storage. Lay out your wardrobe--and your kids' wardrobes.

9. DON'T FORGET THE IMPORTANT STUFF. Thanksgiving is a wonderful time to be thankful for health, family, friends and all that life has to offer. Some people choose to say grace. Others prefer to simply have a moment of silence before dinner and football. Still others like to make time to read a Thanksgiving Story or a poem. Make a list of the things you want to do to make the day a special one and reference your list so you don't forget them.

{Originally submitted to The Mommies Network Blog by CharlotteMommies}

Ingredients

• 1/2 oz. (approx. 3 tsp.) grated or roughly chopped beeswax (local organic Co-operative)
• 1 oz. (approx. 6 tsp.) coconut oil (local organic Co-operative)
• 1 1/2 tsp. lanolin (Left over from Breast feeding my babes)
• 3/4 tsp. vitamin E (I had capsules in my cabinet and poked holes in them to add up)
• 2 tsp. hard honey (local organic Co-operative)
• 3/4 tsp. peppermint essential oil (local organic Co-operative)

Strawberry Chocolate Chunk Ice Cream 

Photo Credit: bhamsandwich

Ingredients
3 cups fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1-1/2 cup sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream
1-1/2 teaspoons pure vanilla extract
1 cup of chocolate chips or chocolate chunks

Instructions
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.
 
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. 

Five minutes before mixing is completed, add the reserved sliced strawberries and chocolate let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

**We always have our freezer bowl in the freezer ready to go in the summer months. It ususally takes our bowl about three days to be completely ready after between batches. We also like to place our mixture into a plastic air tight container and place it in the the freezer for a day before we enjoy it. While I do like soft serve, the result right after mixing in our machine (A Cuisinart) is VERY soft and we like it to harden up more. Another tip, some ice cream makers say it is fine to keep the mixture in the freezer bowl but we have found this causing the ice cream to become freezer burnt.** 

Photo Credit: smiteme

Ingredients

• 1/2 oz. (approx. 3 tsp.) grated or roughly chopped beeswax (local organic Co-operative)
• 1 oz. (approx. 6 tsp.) coconut oil (local organic Co-operative)
• 1 1/2 tsp. lanolin (Left over from Breast feeding my babes)
• 3/4 tsp. vitamin E (I had capsules in my cabinet and poked holes in them to add up)
• 2 tsp. hard honey (local organic Co-operative)
• 3/4 tsp. peppermint essential oil (local organic Co-operative)

Grate the beeswax and melt with the coconut oil, Lanolin, and Vitamin E. It was the consistency of vegetable oil when melted completely.

Second add the Peppermint extract and Raw honey (some know it as hard honey). If you are buying it new for this purpose I would scrape the top and use for something else. Particles don't break down well.








Mixing the peppermint extract and Peppermint was tricky to incorporate. You have to be really fast. I started with a wooden dowel but quickly moved to a rubber spatula which worked so much better for me.

I did have to reheat some to pour it in. I do not prefer the tubes, as much as the round containers. It goes on so smooth and the peppermint is yummy and tingly.

The best part of making my own, is there is always plenty to share with others. I love being able to pass some on to family and friends to enjoy as well.

Try it for yourself and let me know how you like the recipe. If I can do this you you definitely can do this!

And if you want to try this with some help- check the forum!  We have a MNI planned to make some together!