thanksgiving appetizers

[mrsr05]

whats your faves? how about sharing some of your favorite recipes.....

here are 2 of my faves( they taste yummo and they are SOOOOO easy!)

Apple kielbasa

For the apple kielbasa you will need two ingredients. apple jelly and kielbasa

Slice up the kielbasa, Mix it with the apple jelly in a 9x13 glass baking dish, and bake at 400 till crispy. Stick a couple pieces on a toothpick and you're good to go!


Hazelnut Cheese Balls

- 8 ounces of cheese (your choice and shredded)
- 4 ounces butter (softened)
- 2/3 cup flour
- 1/8 teaspoon salt
- 1/3 cup hazelnuts (toasted and finely ground)
- couple of dashes of hot pepper sauce (to taste)

Preheat your oven to 350 degrees F.

Blend all the ingredients together to form small balls Press a whole hazelnut into the center of each ball. Place on greased cookie sheet and bake for 15 minutes. Serve them hot.

soooo how about yours?

[roni]

We might try the hazelnut cheese balls for a dinner we are going to on Thursday

[mrsr05]

ron they are YUMMY!

[Uno]

I love the sound of the apple sausage dish.

We normally do various dips and spreads for fresh veggies and sliced baguettes.

Spinach dip, artichoke jalapeno dip...

Smoked salmon spread.
Cream cheese, flaked smoked salmon, garlic, lemon, dill, all mixed together.

Venison sausage spread.
Chopped summer sausage, sliced black olives, cream cheese.

None are very inventive but have a lot of different flavors to choose from.

Porcupine balls. (I haven't made these in years but they were always a hit.)
Ground beef, ground sausage, uncooked instant rice mixed in equal portions. Less sausage if desired. Ground turkey for a leaner choice.

Roll into little balls (Golf ball size or smaller.) place them in a pan and fill with water or broth about half way up the sides. Bring to a boil and cover until rice is tender. The instant rice absorbs most of the liquid as it cooks. You can mix in chopped veggies as well. They will take on any flavor you want. Mix in pineapple with sweet and sour, peppers and onions with BBQ, etc...

They are ready to eat as is or with dips like BBQ sauce or teriyaki, sweet and sour. Or they can be dipped and baked at this point to get the sauce of choice glazed to the outside. (Much prettier this way.) We used to make these as a dinner meal and holiday appies when the kids were young. They loved them.

[mrsr05]

dana, we always do the spinach/ spinach and artichoke dip... its always a hit!!

the smoked salmon spread sounds yum as well... my kids would NEVER eat it...lol.. they are pigs in a blanket folk!

[Uno]

Originally Posted by mrsr05

dana, we always do the spinach/ spinach and artichoke dip... its always a hit!!

the smoked salmon spread sounds yum as well... my kids would NEVER eat it...lol.. they are pigs in a blanket folk!

My kids will fight over smoked salmon and venison summer sausage but they grew up eating it and I only make it once or twice a year so they view it as a (now or never) treat. They all like it with pepper jelly as well. (Another once a year homemade item.)

[heater]

Bacon and cheese party breads.
Bag of chef style shredded swiss cheese, bag of chef style mozzarella cheese, crisp bacon (crumbled), very finely sliced green onion (tops only), mayo (enough to bind it together).

Spread on party breads (rye and pumpernickel) broil til brown and bubbly.

[Hellgrammite]

Originally Posted by Uno

My kids will fight over smoked salmon and venison summer sausage but they grew up eating it and I only make it once or twice a year so they view it as a (now or never) treat. They all like it with pepper jelly as well. (Another once a year homemade item.)

All sounds good to me! And I wish I could get some venison sausage in the next couple of days to put on the spread. I've got pre/post dinner snack tray duties for 25-30 folks. We've got to have easy snacks for the other 10-12 hours of football that will bracket the 1 hour of turkey dinner.

I was thinking of going German this year. Sausage and cheese tray. Three kinds of each. We've got a circa 1800s German joint in town that's got the real deal. It's a little $$$ but it's top notch and I can buy, slice and serve. An easy, special treat for the family. Hope they like it.

[Heather]

I don't like to make heavy, filling appetizers for Thanksgiving because I don't like to take away from the 'main event.' In the past, I have made dates stuffed with a bit of blue cheese and slivered almonds, then wrapped in bacon and baked til the bacon is crispy. These are popular. I also like to marinate kalamata olives for about a week beforehand in olive oil, garlic cloves, red chili flakes, and slices of lemon (or lime). These taste fantastic.

[syl]

Anyone have a good hot crab dip recipe? I may use unos salmon one and sub with crab....

[user 6507]

Originally Posted by Heather

I don't like to make heavy, filling appetizers for Thanksgiving because I don't like to take away from the 'main event.' In the past, I have made dates stuffed with a bit of blue cheese and slivered almonds, then wrapped in bacon and baked til the bacon is crispy. These are popular. I also like to marinate kalamata olives for about a week beforehand in olive oil, garlic cloves, red chili flakes, and slices of lemon (or lime). These taste fantastic.

That sounds fantastic...and I agree. not too heavy on the appetizers for the Zombiatic main course,,,,but I'll take a few bacon wrapped shrimp or some kind of seafood cocktail.....

Sometimes we do clams Casino or a variation...hell...sushi would be really goood....

[TAPPY]

This thread is making ME hungry

I always make toasted cajun pecans.....

Ingredients
1 cup raw pecans
1 tablespoon butter
Sprinkle with Tony Chachere's seasoning or any seasoned salt mixture.

Instructions
Preheat oven to 350 degrees. In a small bowl toss the raw pecans with butter and seasoning until evenly coated. Spread the pecans in a single layer on a non-stick cookie sheet or a lined baking sheet with parchment paper. Bake for 5-7 minutes. Allow to completely cool before eating

[Mr Cancun]

Originally Posted by TAPPY

This thread is making ME hungry

I always make toasted cajun pecans.....

Ingredients
1 cup raw pecans
1 tablespoon butter
Sprinkle with Tony Chachere's seasoning or any seasoned salt mixture.

Instructions
Preheat oven to 350 degrees. In a small bowl toss the raw pecans with butter and seasoning until evenly coated. Spread the pecans in a single layer on a non-stick cookie sheet or a lined baking sheet with parchment paper. Bake for 5-7 minutes. Allow to completely cool before eating

I substitute cayenne pepper, extremely tasty !!! The Tony's sounds good too, always keep some in the spice cabinet

[Uno]

Originally Posted by syl

Anyone have a good hot crab dip recipe? I may use unos salmon one and sub with crab....

This is Paula Dean, but i have made very similar crab dips. I wouldn't use the worestershire though. Everything else is about right.

Sub any cheese including cream cheese for the pepperjack if you want as well. A squirt of prepared mustard works for mustard powder or omit completely. Colleen makes a hot artichoke, jalapeno dip and adds crab. That's some good stuff there.

• 1 pound jumbo lump crabmeat, free of shells
• 1 cup grated pepper jack cheese
• 3/4 cup mayonnaise
• 1/4 cup grated Parmesan
• 1/4 cup green onions, minced, optional
• 5 to 6 roasted garlic cloves or 2 cloves minced
• 3 tablespoons Worcestershire sauce
• 2 tablespoons fresh lemon or lime juice
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon dry mustard
• Salt and pepper

Directions

Preheat oven to 325 degrees F.

Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points.

[SharonD]

I'm making a new recipe this year out of my Southern Living magazine. It's creamed cheese, basil pesto, sundried tomatoes, layered and served with crackers. Wish me luck, lol!