Share your table

Thanksgiving is great, but some might argue that Friendsgiving is really where it’s at. Thanksgiving celebrations can sometimes feel stuffy and beholden to old traditions, whereas Friendsgiving is, at its core, just an excuse to host an epic, themed dinner party with your friends! And that’s a deeply spiritual thing to do.

If you have been going through the book of John with a JXP group, you probably started to notice how spiritual it can be to have food and drink together. The gospel seems to move at the speed of hospitality. Well, we wanted to make that easier than ever! Below you will find everything you need to practice hospitality. Recipes, playlist, questions for the table… we got you!

Friendsgiving combines the very best parts of Thanksgiving with a lower-stress guest list. This new holiday can be celebrated in the weeks leading up to Thanksgiving, or if you live far from your family, Friendsgiving can happen the day of. There isn't a strict set of guidelines, just as long as you and your friends are having a good time!

Hosting

Help

HOW TO HOST YOUR FRIENDSGIVING:

1. Make sure you have enough plates, silverware, and cups. No one likes to eat their pie with a spoon. Count your dinnerware in advance and stock up on any items you need.

2. Assign everyone a dish to bring. Make sure all the major categories are covered, there aren’t repeats, and that there will be enough options for vegan guests, too. Our staff provided some of their favorite recipes if you need ideas.

3. Let your friends help you. When someone texts you that they will be there, followed by, “what should we bring?” Don’t say nothing. Also, consider pitching in on a sitter that can come over who will entertain the kids.

4. Give people something to eat (and drink) upon arrival. Perhaps a charcuterie board for guests to snack on when they arrive. It looks beautiful and feels good, but it's not that hard. There's no cooking involved. Have drinks available that people can serve themselves with.

5. Don’t get too hung up on the classics. If you’re a true traditionalist, feel free to ignore this advice—but for some, one Thanksgiving dinner is usually enough.

6. Get creative with your space. If you’re living in an apartment or working with a small kitchen, you might have to prep for your meal in unconventional ways. Use the grill, smoker, a neighbors oven. People don’t mind tight spaces.

7. Skip formal place settings. Buffet style says, “make yourself at home!”

PLAYLIST

STAFF RECIPES

  • Recipe provided by Jody Dow

    Ingredients:
    1 pound brussel sprouts 
    1/4 c Dried cranberries 
    1/4 c Pecans
    1 Apple (we prefer honeycrisp)
    4 strips cooked bacon
    Olive oil
    Salt
    Pepper

    1. Slice Brussels thinly
    2. Cut apple into small chunks
    3. Heat pan on medium heat. Toss in Brussels and drizzle with olive oil.
    4. Stir until the are bright green
    5. Add apples
    6. Stir until apples are soft
    7. Add pecans and cranberries
    8. Salt and pepper 
    9. Top with bacon slices crumbled up. 

    *Note: this recipe can be scaled for a larger crowd or a smaller gathering. It’s best when you measure with your heart.

  • Recipe provided by Ann Robertson

    • Empty bag of slaw mix into a bowl and add sunflower seeds and almonds (I never recommend amounts because we like crunch so we add quite a bit-- make it fit for your taste)

    • Mix 3/4 c vegetable oil, 1/3 c white vinegar, and 1/2 c sugar as a dressing and toss it over the slaw.

    • Refrigerate until chilled then crumble a package of Ramen noodles on top (don't use the seasoning packet--- BIG BANG THEORY). THIS STEP IS UP TO YOU... AGAIN, we like the crunch so we serve before the noodles are completely soft but others may prefer the noodles to be completely soft; in that case, mix them in when you pour on the dressing before it's chilled. 

  • Recipe provided by Mollie Wilson

    INGREDIENTS:

    1 package cranberries (grind/food processor)

    4 apples (peeled + ground/food processor)

    1 1/2c. Sugar

    1 pkg. Strawberry Jello

    1 pkg. Cherry Jello

    1 lg. can crushed pineapple (drained)

    Mix cranberries, apples, sugar, and set asides.

    Dissolve both Jellos in 2c. hot water.

    Add ice until Jello begins to set.

    Add cranberry mixture and drained pineapple to Jello mixture.

    Pour it all into a serving bowl and chill in the fridge until Jello is set (3 hrs).

    Arrange mini marshmallows around the edge of the bowl before serving.

  • Recipe provided by Janice Kelley

    Ingredients:

    For the Crust:

    3/4 cup brown sugar
    1/4 cup all-purpose flour   
    3/4 cup chopped pecans   
    1/4 cup melted butter   
    For the Sweet Potato Mixture:

    3 cups mashed sweet potatoes
    1 cup white sugar
    1/2 teaspoon salt
    1 teaspoon vanilla extract
    2 large eggs, beaten
    1/2 cup melted butter
    Instructions:

    Prepare the crust: In a bowl, combine brown sugar, flour, pecans, and melted butter. Mix well until crumbly.   
    Prepare the sweet potato mixture: In a separate bowl, combine mashed sweet potatoes, white sugar, salt, vanilla extract, eggs, and melted butter. Mix until well combined.   
    Assemble: Pour the sweet potato mixture into a greased 9x13 inch baking dish. Top with the crumbly pecan mixture.
    Bake: Bake in a preheated 350°F (175°C) oven for 30-35 minutes, or until golden brown and bubbly.

  • Recipe provided by Brad Fox

    INGREDIENTS:

    1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix

    1 large egg

    1/3 cup milk

    1/2 cup chopped white onion

    2 cloves garlic, minced

    1/2 cup chopped parsley

    1/2 apple chopped

    2 Italian sausage links, casings removed and torn into chunks

    1 teaspoon curry powder

    1 teaspoon lemon zest

    15 slices bacon, cut in half

    Steps

    1. Preheat oven to 350°F.

    2. In a large mixing bowl, combine the cornbread mix, egg and milk. Mix with a wooden spoon.

    3. Add the onion, garlic, parsley, and apple. Mix to combine.

    4. Add the torn sausage, curry powder and lemon zest. Mix to combine.

    5. Arrange the bacon strips on a baking sheet. Take a small mound of stuffing and form a little log, or finger. Place the mound in the center of each bacon strip. Wrap the bacon around the stuffing.

    6. Bake for 45 minutes, or until bacon is crispy and stuffing is browned and cooked through.

    7. Call 911, because after 3 of these, your arteries will be clogged!

  • Recipe provided by Julie Weinreis

    Bisquick Sausage Balls (Can use GF Bisquick!)

    Ingredients:

    2 cups Bisquick

    1 pound pork sausage

    16 ounces sharp cheddar cheese, grated

    1/2 cup milk

    1 1/2 teaspoons Italian seasoning

    Instructions:

    • Preheat oven to 350ºF (177ºC). Spray a rimmed baking dish with nonstick cooking spray.

    • In a mixing bowl, combine all ingredients. Using a cookie scoop, shape it into 1-inch balls, squeezing sausage balls so it will hold their forms. Place on the baking sheet.

    • Bake until brown, about 20 to 25 minutes. Best served warm.

  • Recipe provided by Preston Ulmer

    INGREDIENTS:

    1 recipe turkey brine optional, if you choose to brine your turkey, you can skip the chicken broth basting

    12 lb whole turkey giblets and neck removed

    1/2 cup BBQ rub

    1 onion quartered

    1 lemon quartered

    4 sprigs fresh herbs such as thyme, rosemary or parsley

    3 cups chicken broth use if not brining your turkey

    fresh herbs for garnish

    cooking spray

    INSTRUCTIONS:

    Prepare the brine according to recipe directions if you decide to brine your turkey. Let the turkey soak in the brine for 18-24 hours before cooking.

    Preheat the smoker to 250 degrees F. Load the smoker with apple wood.

    Coat a large disposable aluminum pan with cooking spray. Place the turkey in the pan and tuck the wings under the body.

    Stuff the cavity of the turkey with the onion, lemon and herbs, then use kitchen twine to tie the legs together.

    Sprinkle the BBQ rub all over the surface of the turkey.

    Place the turkey in the smoker. Cook for 5-6 hours, basting with chicken broth every 30-45 minutes, until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. If you brine your turkey, you don't need to baste it. Refill the wood chips as needed.

    If the turkey starts to get too dark, cover it with foil.

    Let the turkey rest for 10-15 minutes then transfer to a serving plate. Garnish with herbs if desired, then serve.

  • Recipe provided by Ann Robertson

    • Butter a 9x13 pan then line it with graham crackers

    • Combine 2- 3oz pudding (I use French Vanilla) with 3 c milk then a tub of Cool Whip

    • Pour half on the graham cracker layer then repeat layers.

    • Microwave (just until pourable) a can of chocolate frosting and pour over the top then chill until serving

  • Recipe provided by Wesley Wilson

    Вuckeyes: 

    1 lb. powdered sugar

    1 12 oz package of chocolate nibs/temperinng chocolate

    12 oz. jar of peanut butter

    ¼ bar paraffin 

    1½ sticks melted margarine toothpicks 

    mix sugar, peanut butter, and margarine. chill. While mixtureis chilling take chocolate bits and paraffin and melt in double boiler. Take mix from refrigerator and roll into small balls. Using a toothpick dip ball into chocolate until it resembles a buckeye. cool on wax paper.

  • Recipe provided by Ben Thorne

    INGREDIENTS:

    16oz cool whip

    2 packages vanilla pudding mix

    1 can mandarin oranges (drained)

    2 cups buttermilk

    1 package of fudge stripe cookies

    Combine all ingredients minus cookies and refrigerate for a few hours. Before serving, break up the cookies into bite size pieces and incorporate into the cool whip mixture.

    It sounds odd but trust me, it's incredible. NOTE: this is not a dessert, it is a salad. It's in the name.

  • Recipe provided by Lisa Ulmer

    Ingredients:
    3 eggs 
    2/3 cup sugar 
    1/2 tsp. salt 
    1/3 cup margarine or butter, melted 
    1 cup corn syrup 
    1 cup pecan halves or pieces  
    2 ounces unsweetened baking chocolate (melted with the margarine)

    Heat oven to 375 degrees. Prepare pastry (if buying pre-made, Pillsbury or PetRitz). Beat eggs, sugar, salt, margarine, melted baking chocolate and syrup with hand beater. Stir in pecans. Pour into pastry-lined pie plate and bake until set, 40-50 minutes. Cool slightly and serve warm with whipped cream. 

  • Recipe provided by Cheryl Gathman

    INGREDIENTS:

    1 yellow cake mix

    1 egg

    1 stick melted butter

    Mix together and press down into a sprayed 9x13 pan Set aside

    Cream together (I mix after every ingredient so it is really smooth)

    1 block cream cheese

    1-15oz can pumpkin

    1 tsp vanilla

    3 eggs

    1 Tlb melted butter

    1-16oz (4 cups) powdered sugar

    1 tsp nutmeg

    Pour over crust and bake at 350* for 40-50 min till the center is set.

  • Recipe provided by Janice Kelley

    INGREDIENTS:

    2 cups (12oz) semi-sweet chocolate chips (do not use milk chocolate)

    14 oz can sweetened condensed milk (not evaporated milk)

    1 teaspoon vanilla extract

    1/4 teaspoon salt

    1 and 1/2 cups chopped pecans, plus more for the top

    11 oz (about 35 candies) Kraft caramels, wrappers removed

    1 Tablespoon heavy cream

    Instructions:

    Line a 9X9-inch square pan with parchment paper that comes up the sides of the pan.

    Place the chocolate chips and sweetened condensed milk in a large microwave-safe bowl and microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If needed, microwave for another 30 seconds. Stir until the chocolate is completely smooth.

    Stir in the vanilla extract, salt and pecans, then quickly pour half the mixture into the lined pan and spread evenly.

    Combine the caramels and heavy cream in a medium sized microwave-safe bowl and heat in 30 second intervals, stirring between, until completely melted and smooth.

    Pour the caramel mixture into the pan and spread evenly.

    Drop the remaining fudge mixture over the caramel layer in spoonfuls, then spread evenly. Press some additional chopped pecans into the top of the fudge.

    Refrigerate the fudge until firm, 2-3hours.

    Cut the fudge while it's still cold and firm and store in an air-tight container.

  • Would you rather meet your great-great grandparent or your great-great grandchild?

  • If the furniture in your home sprang to life, Beauty & The Beast style, which item would you most want to get to know?

  • Have you ever been disappointed by someone you idolize? 

  • If you could go back in time, what time period would you?

  • What title would you give for your autobiography?

  • How do you handle unpredictable situations?

  • If you could meet any celebrity who would it be?

  • Which better describes your spirituality: journey or frontier?

  • What is the biggest challenge you have faced in the last five years?

  • How would you spend the last week of your life?

  • If you could choose a different career, what would it be?

  • What’s one thing that you’re celebrating, enjoying or curious about right now?

  • What color would you use to describe yourself?

  • What is the best meal you’ve ever had?

  • What would you change your name to?

  • What are you most thankful for these days?

  • What song describes your life right now?

  • When you are not at work, what do you find yourself doing? 

  • What’s the hardest thing you’ve been through and how did it change you? 

TABLE QUESTIONS