Raise your hand if you’re all about visuals. Many of us are. After all, gotta see it to believe it, right?!

With Thanksgiving right around the corner, we’re all trying to finalize or start (shout out to all the fab procrastinators) our Thanksgiving menus. It can get pretty overwhelming to figure out all the ingredients you need for each dish, and to figure out what pairs best with certain flavors. It can be even more daunting trying to remember this each year.

Lastly and more importantly, you don’t want your guests to be unsure of the fun, new takes on Thanksgiving classics that you have in store for this year. The photo collages for these recipe cards can double as menus for guests.

Let’s get this organized! First, make sure you have some ideas of what you want to make for Thanksgiving. You can always continue researching recipes later to complete the menu. Make sure you have the ingredients and instructions for each dish. Third, find quality images for the dishes you have planned.

Next, download the Pic Stitch app.

Start uploading the images of your planned dishes to any collage template of your choice. (TIP: Add the ones you want to pair together on one template for even better organization.) Finally, place the Pic Stitch templates to a blank Google Doc. Below each collage template, notate the each dish title, and their corresponding recipe. When done, you can print them out, bind them, staple them, whatever you wish.

You have just created a visually pleasing menu for your Thanksgiving feast, and recipe cards to reference for many years to come! These are also great ways to share recipes with friends and family. The food photo collages keep everything organized, in one place, and best of all, make the cooking and preparation go smoothly.

See the example below:

Main Dishes

Image by WeHeartItUploads
(From left to right)

Garlic Herb Butter Turkey (12-14 Servings)


-15 lb Turkey

-4 Garlic cloves
-1 tsp Lemon, fresh zest
-2 Lemons, small
-1 Orange, cut into quarters, large
-2 tsp Rosemary, fresh
-1 tbsp Sage, fresh
-1 tbsp Tarragon, fresh
-1 1/2 tbsp Thyme, fresh

Canned Goods
-4 cups Chicken stock or broth, low sodium
-Baking & Spices
-1 tbsp Salt

-2 sticks Butter, unsalted

-large sheet of double lined cheesecloth


1. Preheat the oven to 425 degrees F. Position a rack in the lower third of the oven.
2. Remove turkey from the refrigerator and allow it to come to room temperature. Remove the neck and giblets from the turkey and completely pat dry.
3. Place turkey on a large wire rack lined roasting pan.
4. To make the garlic herb compound butter: place softened butter in a medium bowl along with salt, tarragon, sage, thyme, rosemary, garlic cloves, and fresh lemon zest. Mash together using a fork or spoon until everything is combined.
5. Season the cavity of the turkey with salt and then stuff with oranges and lemons and any leftover herbs you have. (sage, thyme, rosemary or tarragon)
6. Starting at the breast, using your fingers, gently separate the skin from the body of the bird so you have a little “pocket.”
7. Gently rub 3/4 of the butter mixture under the skin, spreading it out so both sides of the turkey breast part are covered.
8. Place the remaining butter in the microwave and melt.
9. Dunk the cheese cloth in the melted butter mixture and completely soak the cheese cloth.
10. Add any remaining herbs or garlic on top of the skin and drape the butter soaked cheesecloth over most of the turkey.
11. Add 4 cups of chicken stock/broth to the roasted pan.
12. Place the turkey in the oven at 425 degrees F for 45 minutes.
After 45 minutes, reduce oven temperature to 350 degrees F. Remove the turkey from the oven and bast.
13. Place turkey back in the oven and roast for another 2 1/2 to 3 hours at 350 degrees until the thickest part of the turkey thigh readers 160 degrees F. Baste turkey with the drippings from the pan throughout the roasting process.
14. Once the turkey reads 160 degrees F remove from the oven then gently remove the cheesecloth. Transfer turkey to a cutting board and cover with a tent of tin foil. Let rest for 20-30 minutes.
15. Before slicing take the temperature one last time to ensure it is at a safe 165 degrees F.
16. Slice and serve!

Garlic Mashed Potatoes (6 Servings)


-3 pounds red potatoes
-2 tablespoons butter
-2 tablespoons minced garlic
-4 oz cream cheese at room temperature
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1 1/2 cup milk
-Chopped parsley for garnish


1. If desired, peel potatoes, or leave the skin on and dice potatoes. Place in a large pot and add water to cover potatoes. Bring to a boil and cook until tender, about 20 minutes. Drain potatoes using a strainer and set them aside.
2. In the same pot on medium heat, add butter and minced garlic. Allow butter to melt and cook garlic for 1 to 2 minutes until aromatic. Add potatoes back into the pot and mash.
3. Remove from heat and add in cream cheese and mash until cream cheese is melted. Add in salt and pepper and continue to mash. Adjust seasoning to taste.
4. Finally, add in the milk and stir until smooth. Add more milk as needed to get the desired texture.
5. Transfer to a serving bowl and garnish with parsley if desired.

Traditional Herb Stuffing (6 - 8 Servings)


-Dinner Rolls – I like to use Rhodes frozen dinner rolls. You’ll have to bake them first.
-Butter – Use salted in this case.
-Onion – I like to use a yellow onion because it has a mild flavor.
-Fresh Parsley
-Fresh Sage
-Fresh Rosemary
-Fresh Thyme
-Chicken or Vegetable Stock – You could easily make this dish vegetarian if you use vegetable stock.
-Eggs – Two large eggs will act as a binding agent.


1. Throw all ingredients together in a 9x12 pan
2. Place in the oven until the top is golden brown.

Side Dishes

Image by WeHeartItUploads

Stovetop Creamed Corn (10 Servings)


-2 tablespoons Salted Butter
-¼ cup Yellow Onion, diced
-½ cup Milk
-1 tablespoon Flour
-5 cups Corn Kernels, frozen, canned, or fresh
-¼ teaspoon Salt
-1/8 teaspoon Ground black pepper
-½ cup Heavy Cream


1. In a large skillet over medium heat, melt the butter.
2. Add the diced onion and cook for 2-3 minutes until they begin to soften.
In a small bowl whisk together the milk and flour.
3. Add the corn, black pepper, salt, heavy cream, and milk mixture. 4. Continue to cook, stirring often, until the mixture begins to thicken. Approximately 5-7 minutes.
4. Serve hot.

Fall Harvest Pasta Salad (Serves 12-14)


-2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
-1 tablespoon olive oil
-Salt and black pepper, to taste
-1 pound multi-colored pasta
-3 cups broccoli, chopped (about 1-inch pieces)
-1 cup dried cranberries
-1/2 cup pine nuts, toasted
-1/4 cup red onion, thinly sliced
-1 1/2 cup poppy seed dressing
-4 ounces goat cheese, crumbled


1. Begin by preheating your oven to 400 degrees F.
2. Place the sweet potato pieces on a large baking sheet.
3. Drizzle them with olive oil, season with salt and pepper, and then toss. 4. Roast in the oven for 25-30 minutes, stirring occasionally.
5. Remove from the oven and set aside to cool.
6. Meanwhile, bring a large pot of water to a boil and cook the pasta according to the package directions. You'll want the pasta to be al dente. Drain the pasta, allow it to cool, and place it in a large bowl.
7. To the bowl of pasta, add the roasted sweet potatoes, broccoli, dried cranberries, pine nuts, and red onions. Toss with the poppy seed dressing until evenly coated.
8. Crumble in the goat cheese and gently stir again until combined.
9. Cover and refrigerate for at least an hour.
10. Stir before serving, adding more dressing if needed.


Image by WeHeartItUploads
(From left to right)

Pumpkin Coffee Cake (Servings 18 pieces)


-For the Streusel Topping
-1/2 cup unsalted butter melted
-1 and 1/3 cups all-purpose flour aka plain flour
-6 tablespoons brown sugar
-1/3 cup granulated sugar
-1 teaspoon cinnamon
-For the Pumpkin Cake
-3 cups all-purpose flour spooned & leveled (careful not to over measure)
-2 teaspoons cinnamon
-1/2 teaspoon ground ginger
-1/2 teaspoon ground nutmeg
-1/4 teaspoon ground cloves
-1 teaspoon baking soda
-1 teaspoon baking powder
-1/2 teaspoon salt
-3/4 cup vegetable oil
-1 and 1/2 cups packed brown sugar light or dark
-3 large eggs
-2 teaspoons vanilla
-1/2 cup sour cream
-2 cups canned pumpkin or just use one 15oz can

For the Glaze:

-3 tablespoons heavy cream
-1 - 1 1/2 cups powdered sugar sifted


1. Preheat the oven to 350F degrees.
2. Grease a 9x13 inch baking pan with and lightly flour. Make sure the sides of your baking pan are at least 2 inches tall. Otherwise, the cake may overflow.
3. Make the Streusel
4. In a medium-sized bowl stir together the melted butter, flour, sugars & cinnamon until the consistency feels like wet sand.

Make the Cake:

1. In a medium-sized bowl whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder and salt.
2. In a separate large bowl beat together the oil, brown sugar, eggs, vanilla, pumpkin and sour cream using until no lumps remain.
3. Pour the flour mixture into the pumpkin mixture and gently stir everything together using a large rubber spatula or wooden spoon. If needed, give the mixture a few whisks until smooth.
4. Pour the cake batter into your prepared pan and smooth out the top.
Then crumble the streusel topping over the top until the entire cake batter is covered.
5. Bake in the preheated oven for 35 to 40 minutes, or until the cake no longer wobbles in the middle and an inserted toothpick comes out clean.

Make the Glaze & Serve

1. In a small bowl whisk together the heaving cream & icing sugar until smooth. You may need to add a little extra cream or a little extra icing sugar to get the desired consistency.
2. Drizzle the glaze over the cooled cake and slice into pieces.

Easy Apple Pie Eggs Rolls


-4 Tbsp. butter
-2 medium apples
-1 tsp. Apple Pie Spice
-½ tsp. Cinnamon
-¼ cup homemade brown sugar
-1 tsp. Vanilla
-1 Tbsp. Flour
-pinch of salt
-4 egg roll wrappers
-oil for frying


1. Peel and dice apples finely.
2. Melt butter in a large saucepan over medium-high heat, add apples, salt, cinnamon, brown sugar, and apple pie spice-saute until they begin to soften
3. Stir in flour and vanilla until mixture thickens, about 1 minute.
4. Place egg roll wrapper so that one corner points straight up, and the other down ( like a diamond or kite)
5. Scoop ¼ of the filling onto the center of wrapper- fold bottom corner up over filling and tuck under,fold in sides- it now looks like an open envelope, dip your finger in water and run it along the sides of the final corner that is open then fold top corner down over your bundle pressing edges down firmly.
6. Drop egg rolls in hot grease and cook until lightly golden brown, then flip and cook for additional 1-2 minutes.
7. Remove from heat and place on a paper towel lined plate to dry.
8. Serve while still warm.

Caramel Apple Butterscotch Cocktail (1 serving)


-1 oz Vodka
-1/2 oz Captain Morgan Apple spiced rum
-1/2 oz Butterscotch Schnapps
-2 oz Apple Cider
-2 oz Vanilla Coffee Creamer
-Caramel Sauce


-Step 1: Pour caramel into a glass and swirl to create drizzle down the glass.
-Step 2: Fill the glass with ice and set to the side.
-Step 3: Fill a cocktail shaker with ice.
-Step 4: Pour vodka, and Butterscotch Schnapps in the shaker.
-Step 5: Then pour apple cider, and vanilla creamer in the shaker.
-Step 6: Put the lid on the shaker. Shake to combine