In charge of Thanksgiving Day appetizers?

Question

I am in charge of bringing the appetizers to Thanksgiving at my fiance's house. I know how to cook, however I'm not that advanced, so I was hoping anyone out there could share recipes for appetizers that would be appropriate, and not too difficult. They are a wonderful and classy family, and I would love to do a good job with this.

Thank you!

Answer 1

http://www.kraftfoods.com

Answer 2

Although I love to cook, with 3 teenagers, it's hard to find the time I spend enough time in the kitchen making the dinner.

Save yourself some timeTry appetizerstogo.com. I always use them for thanksgiving, Christmas and New Years parties. I used them for my wedding as well.

They have been featured on the NBC Today Show,and in Newsweek Magazine, which is where I found them.

They offer elegant, award winning, gourmet appetizers shipped (free!) right to your door, and they have over 100 appetizers to choose from. I'm a good cook, but not as good as these appetizers!

You just bake, serve, and impress!

(You're fiance's family need not know you didn't make them!)

Answer 3

Spinach and Mushroom Puff Pinwheels

1 (10 oz) package of frozen chopped spinach, thawed
4 tbs. butter, divided
1 cup sliced fresh white mushrooms
1/2 cup crumbled crispy bacon
4 oz. grated Gruyere or Fontina cheese
1 package of frozen puff pastry sheets, thawed

Preheat oven to 350 degrees.
Drain spinach well to remove excess moisture. Melt 2 tbs. butter and add mushrooms. Cook for about 5 minutes, then add spinach. Brush the rest of the butter over pastry sheets. Spread half of the mushroom/spinach mixture onto pastry sheets then sprinkle 1/2 of crumbled bacon, followed by 1/2 of the grated cheese. Roll pastry sheet jelly-roll style. Wrap with plastic wrap and put in freezer for 5 mins. to slightly harden to it will be easy to cut into 1/4 inch slices. Place on lightly greased baking sheets and back for 15 to 20 mins. or until golden brown.

I made these at an office bake sale and raised the most donations for the United Way. It will be a hit and will impress your future in-laws!! Good luck!

Answer 4

I discovered this really great recipe and i tried it the other night, it was very easy but DELICIOUS, everyone ate it, It was the first thing to go. you have to add this in as your appetizers... here it goes,... and let it be your secret recipe...


Mediterranean marinated cheese:

1 pkg cream cheese (I used light cream cheese)
1/2 cup kraft sun dried tomato and oregano dressing
2 cloves garlic
3 small sprigs fresh rosemary, stems removed
6 sprigs fresh thyme, cut in pieces
1 tsp. black peppercorns

peel off 1lemon, cut into strips

cube cream cheese into about 36 pieces or abit smaller if you want, place in 9 inch pie plate.
add remaining ingred. mix lightly, cover...

refrigerate at least 1 hour or up to 24 hours, serve with crackers or crusty bread

makes 18 servings


or my versions.... I replaced the dressing with olive oil, roasted red pepper, roasted garlic and roasted onions.... it was superb

Answer 5

All fruits are fruit and vegetables. A "vegetable" is a plant, any part of which is employed for food.

Answer 6

In the superstore, fruits are usually picked out far too soon. Some are rocks, many are wrong. Some of the fruit and vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 7

I always make spinach dip for an appetizer works really well and everyone loves it....

Answer 8

The Foodnetwork and betty crocker has a great ideas and recipes for the thanksgiving holidays.

http://www.foodnetwork.com

http://www.bettycrocker.com

Answer 9

www.epicurious.com is a great resource - with recipes for beginners to advanced.

- some sort of pinwheel would be good
- shrimp cocktail is easy and always a pleaser
- blue cheese ball coated with walnuts
- toasted baguette with goat cheese - pesto - and roasted red peppers - yum!

Answer 10

"Deviled Eggs" - 1 dozen

6 hard-cooked eggs
1/4 cup mayonnaise
2 tsp. French onion dip
1 tsp. evaporated milk
1/2 tsp. prepared mustard
Paprika (optional)

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash the yolks. Stir in remaining ingredients (except paprika). Pipe or stuff into egg whites; sprinkle with paprika, if desired. Refrigerate until serving.
(NOTE: I usually sprinkle half with paprika, and the other half with parsley - for those who prefer either.)


"Herbed Deviled Eggs" - 1 dozen

6 hard-cooked eggs
2 tbsp. minced chives
2 tbsp. plain yogurt
2 tbsp. mayonnaise
1 tbsp. chopped fresh tarragon
1 tbsp. minced fresh parsley
2 1/2 tsp. prepared mustard
1 tsp. snipped fresh dill
Salt and pepper to taste

Cut eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks; stir in remaining ingredients. Pipe or stuff into egg whites. Refrigerate until serving.


"Festive Crab Cups" - 15 appetizers

1/3 cup cream cheese; softened
1/4 cup canned crabmeat; drained, flaked and cartilage removed
2 tbsp. chopped green onions (scallions)
1 (2.1 oz.) pkg. frozen miniature phyllo tart shells
1/3 cup whole-berry cranberry sauce

In a small bowl, combine cream cheese, crab and onions until blended. Place tart shells on ungreased baking sheet. Drop 1 tbsp. of the crab mixture into each shell; top each with 1 tsp. cranberry sauce. Bake at 375* for 12-15 minutes or until heated through.

Answer 11

Apple Dip

1½ (8 oz.) blocks light cream cheese
1/4 cup plus about 2 Tbsp. sugar
1/3 cup plus about 2 Tbsp. light brown sugar
2 tsp vanilla
1 bag toffee chips (Heath)

Mix and serve with gala apple slices, ginger snaps, Nilla wafers or graham cracker sticks. Toss apples in water w/ lemon juice in it to prevent browning.
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Crispy Cheese Straws

2 sticks margarine (Parkay is good)
8 oz. sharp or extra sharp cheese, grated
2 cups AP flour
2 cups rice crispies
1/2 tsp. paprika
1/2 tsp. cayenne pepper (or a bit more)
1/2 tsp. salt

Let margarine and cheese stand until room temp. Add rest of ingredients, and mix all together with your hands. It will be a stiff dough. Roll into small balls, put on ungreased cookie sheet and mash with a fork like PNB cookies, criss-cross. Bake at 325ºF for about 15 min.
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BLUE CHEESE WITH CAPERS AND RED ONION

8 oz blue cheese, crumbled
1/4 cup olive oil
1 Tbsp fresh lemon juice
1 Tbsp red wine or sherry vinegar
2 cloves garlic, minced
1 tsp dry mustard powder (can sub Dijon)
1/4 tsp ground black pepper
½ cup red onion, chopped fine
1 Tbsp capers, rinsed

Crumble blue cheese onto a serving plate. Mix together the olive oil, lemon juice, wine vinegar, garlic, mustard, and black pepper. Drizzle over the cheese. Sprinkle red onion and capers over the top. Serve right away, or chill up to a full day before serving.

Serve with sturdy crackers or toasted baguette slicess. Great for buffet.

This is also good sprinkled over mixed salad greens as a the dressing. Toss well.
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Festive Shrimp Pinwheels

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1/3 cup garlic-and-herb spreadable cheese (from 5.2- to 6.5-oz container)
1/2 cup coarsely chopped cooked shrimp
2 tablespoons chopped green onions (

Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal.
Spread cheese over each rectangle. Sprinkle each with shrimp and onions; press in lightly.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet.
Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

--Pillsbury website
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Spinach Parmesan Balls

1 pound package frozen chopped spinach, thawed and excess water squeezed out
5 eggs
1 large onion, minced
10 tablespoons margarine, melted
1 cup shredded Parmesan
2 garlic cloves, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon cayenne
1 3/4 cups Italian-style bread crumbs

Preheat the oven to 350 degrees F.

Place spinach in a large mixing bowl. Add the remaining ingredients and mix well by hand.* Form the mixture into 1-inch balls, either by hand or with a small ice cream scoop. Place the balls closely together on a baking sheet.

Cook in the top half of the oven until firm to the touch, about 20 to 25 minutes. Let cool 5 minutes, and then transfer to a platter and serve immediately.
* Cook's Note: Wearing latex gloves while mixing and forming the balls is suggested.

--Party Line, FoodTV