Happily, I’m not doing Thanksgiving this year..going to friends, but I’m looking for a great appetizer that is somewhat Thanksgiving themed/related...open to suggestions
These are always a hit, especially with men.
Olive Cheese Balls
2 C shredded cheddar
1 1/4 C flour
1/2 C butter, melted
36 small pimento-stuffed olives, drained
Mix cheese and flour, mix in butter. Mold 1 tsp. dough around each olive. Careful not to overwork. Shape into ball. Place 2” apart on ungreased cookie sheet. Cover and refrigerate at least 1 hr. Bake at 400 degrees until set, about 15-20 min.
These are delicious with cocktails, beer, and wine. Rich and savory. Good warm.
Happily, I’m not doing Thanksgiving this year..going to friends, but I’m looking for a great appetizer that is somewhat Thanksgiving themed/related...open to suggestions
Cut raw chicken or turkey breast in one inch cubes. Wrap with 1/2 strip thin sliced bacon. Secure with toothpick.
Roll in mixture of two parts brown sugar, one part chili powder.
Place on racked pan. ( I use a cookie sheet with cooling racks), bake at 375 for 15 minutes or until poultry is done.
I can’t go to any party without my friends asking for these.
Artichoke Dip
You can serve it hot or cold, with chips, raw veggies, crackers...
INGREDIENTS
-- 1 Med. Onion, roughly chopped
-- 1 Cup Mayonaise
-- 1 Grated Parmesan Cheese
-- 1 Can Artichoke Hearts in Water, roughly chopped
Put all ingredients into a blender on high until mixture is smooth.
Pour into a 9 IN; pie plate,
bake @350 deg. for 30 min. or until top is golden brown.AMBROSIA FRUIT SALAD
INGREDIENTS
-- 1 (11 oz.) can mandarin oranges, drained
-- 1 (13 oz.) can pineapple chunks, drained
-- 1 c. flaked coconut
-- 1 c. commercial sour cream
-- 1 c. miniature marshmallows
-- 1/2 c. chopped pecans
Mix all ingredients. Chill several hours or overnight.
CRANBERRY FRUIT CONSERVE
INGREDIENTS
-- 1 (12-ounce) bag of fresh cranberries, cleaned
-- 1 3/4 cups sugar
-- 1 Granny Smith apple, peeled, cored, and chopped
-- 1 orange, zest grated and juiced
-- 1 lemon, zest grated and juiced
-- 3/4 cup raisins
-- 3/4 cup chopped walnuts or pecans
DIRECTIONS:
Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open.
Add the apple, zests, and juices and cook for 15 more minutes.
Remove from the heat and add the raisins and nuts.
Let cool, and serve chilled.HOT MULLED CROCKPOT PUNCH
INGREDIENTS:
-- 1 1/2 quarts cranberry juice
-- 2 quarts apple juice
-- 1/2 cup brown sugar
-- 1/2 teaspoon salt
-- 4 cinnamon sticks
-- 1 1/2 teaspoons whole cloves
DIRECTIONS:
1. Pour cranberry and apple juices into crockpot.
2. Add brown sugar and salt.
3. Stir until dissolved.
4. Tie cinnamon sticks and cloves in cheeseclothe or put them in a teaball and add to crockpot.
5. Heat on low for 2 hours.
6. Remove cinnamon and cloves.
7. Serve hot.STUFFED MUSHROOMS
INGREDIENTS:
-- 20 medium stuffing mushrooms
-- 1 cup butter (margarine is ok)
-- 1 small onion
-- 1 stalk celery
-- 3/4 cup Italian seasoned breadcrumbs (more or less)
-- 2 teaspoons of grated parmesan cheese or romano cheese (more or less)
DIRECTIONS
1. Do not wash mushrooms.
2. Wipe clean with paper towel.
3. Pull out stems
4. Place Buttons in shallow baking pan.
5. Stuffing:.6. Finely dice celery and onion.
7. In a 10in. fry pan, melt butter
8. Saute onions and celery until translucent.
9. Turn off heat.
10. Add bread crumbs and grated cheese until consistency of stuffing.
11. After stuffing mushrooms,bake In 375 degree oven for approximately 20-30 minutes (optional:sprinkle chopped stems over mushrooms or save to add to the gravy).
MICROWAVE SPICED NUTS
INGREDIENTS:
-- 1/4 cup butter
-- 1/2 cup brown sugar
-- Sprinkle of Kosher salt
-- 1/2 teaspoon ground nutmeg
-- 1 teaspoon ground cinnamon
-- Pinch ground cloves OR allspice
-- 1.5 tablespoons water
-- 1 tsp vanilla
-- 1 cups pecan halves
-- 1cup walnuts
-- 1 cup almonds
DIRECTIONS:
For more flavor…pre toast nuts 5-8 min
Melt butter in a 4 quart glass casserole dish in the microwave.
Stir in the brown sugar, nutmeg, cinnamon, cloves/allspice and water, vanilla.
Microwave on high for 1 minute.
Stir in the nuts so they are well coated.
Microwave for 4 to 5 additional minutes on high, stirring every minute.
Spread cooked nuts out onto parchment or waxed paper to cool.BUTTERMILK CORN FRITTERS
INGREDIENTS:
-- 1 1/3 cups buttermilk baking mix
-- 1 1/2 teaspoons baking powder
-- 1 (14.75 ounce) can cream-style corn
-- 1 egg, beaten
-- 1 cup vegetable oil
-- 1 1/2 cups maple syrup
DIRECTIONS:
1. In a medium mixing bowl, sift together baking mix and baking powder. In a small mixing bowl, combine corn and egg.
2. Combine egg and flour mixture, stir gently.
3. Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil one layer at a time. Fry for 2 minutes on each side or until golden brown.
Drain fritters on absorbent paper. Serve immediately with maple syrup or molasses.SPINACH BROWNIES
INGREDIENTS:
-- 1 (10 ounce) package spinach, rinsed and chopped
-- 1 cup all-purpose flour
-- 1 teaspoon salt
-- 1 teaspoon baking powder
-- 2 eggs
-- 1 cup milk
-- 1/2 cup butter, melted
-- 1 onion, chopped
-- 1 (8 ounce) package shredded mozzarella cheese
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place spinach in a medium saucepan with enough water to cover. Bring to a boil. Lower heat to simmer and cook until spinach is limp, about 3 minutes. Remove from heat and set aside.
3. In a large bowl, mix flour, salt and baking powder. Stir in eggs, milk and butter. Mix in spinach, onion and mozzarella cheese.
4. Transfer the mixture to the prepared baking dish. Bake in the preheated oven 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.
BAKED ZUCCHINI CHIPS
INGREDIENTS:
-- 2 medium zucchini, cut into 1/4-inch slices
-- 1/2 cup seasoned dry bread crumbs
-- 1/8 teaspoon ground black pepper
-- 2 tablespoons grated Parmesan cheese
-- 2 egg whites
DIRECTIONS:
1. Preheat the oven to 475 degrees F (245 degrees C).
2. In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.
3. Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy
PUMPKIN DIP
INGREDIENTS:
-- 1 (8 ounce) package cream cheese, softened
-- 2 cups confectioners' sugar
-- 1 (15 ounce) can solid pack pumpkin
-- 1 tablespoon ground cinnamon
-- 1 tablespoon pumpkin pie spice
-- 1 teaspoon frozen orange juice concentrate
DIRECTIONS:
1. In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving with ginger snapsCAPRESE APPETIZER
INGREDIENTS:
-- 20 grape tomatoes
-- 10 ounces mozzarella cheese, cubed
-- 2 tablespoons extra virgin olive oil
-- 2 tablespoons fresh basil leaves, chopped
-- 1 pinch salt
-- 1 pinch ground black pepper
-- 20 toothpicks
DIRECTIONS:
1. Toss tomatoes, mozzarella cheese, olive oil, basil, salt, and pepper together in a bowl until well coated. Skewer one tomato and one piece of mozzarella cheese on each toothpick.CRANBERRY DIP
INGREDIENTS:
-- 1 (12 ounce) package fresh cranberries
-- 1 cup white sugar
-- 1 cup apricot jam
-- 1 cup chopped pecans
-- 1 (8 ounce) package cream cheese
DIRECTIONS:
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries. Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid.
3. Remove from oven and stir in the apricot jam and pecans. Refrigerate overnight to blend the flavors. To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish. Serve with buttery round crackers or small pretzels.BROCCOLI CHICKEN ROLL
INGREDIENTS:
-- 2 cups chopped, cooked chicken meat
-- 2 cups fresh chopped broccoli
-- 1/2 cup chopped onion
-- 1/2 cup chopped green bell pepper
-- 1 1/2 cups shredded Cheddar cheese
-- 1/2 cup mayonnaise
-- 2 tablespoons Dijon-style prepared mustard
-- salt and pepper to taste
-- 1 tablespoon minced garlic
-- 1 (8 ounce) package refrigerated crescent rolls
DIRECTIONS:
1. In a large bowl, combine the chicken, broccoli, onions, bell pepper, cheese, mayonnaise, mustard, salt, pepper and garlic. Mix all together.
2. Preheat oven to 400 degrees F.
3. Cover a cookie sheet with aluminum foil. Place a glass upside down in the center of the cookie sheet. Roll out crescent rolls around the base of the glass, with pointy ends away from the glass; when you're finished, the arrangement will look like the sun. Spoon some of the chicken mixture onto the thick part of each crescent roll. Fold the pointy end of each roll over the top of the mixture and tuck in the middle. Remove glass from cookie sheet. Arrangement of rolls will now look like a fluted tube cake.
4. Bake in preheated oven for 25 to 30 minutes, or until rolls are golden brown.FRUIT SALSA AND CINNAMON CHIPS
INGREDIENTS:
-- 2 kiwis, peeled and diced
-- 2 Golden Delicious apples - peeled, cored and diced
-- 8 ounces raspberries
-- 1 pound strawberries
-- 2 tablespoons white sugar
-- 1 tablespoon brown sugar
-- 3 tablespoons fruit preserves, any flavor
-- 10 (10 inch) flour tortillas
-- butter flavored cooking spray
-- 2 tablespoons cinnamon sugar
DIRECTIONS:
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.