Happy Football Friday All Y’all! First and foremost did y’all save last week’s Wild Weekend of Wings? Which one was your favorite? Whew! What a wild week in college football. The coaching carousel is spinning on high. The season of firings and buyouts has started. So, that means the holidays are fast approaching. Today we will tackle Thanksgiving appetizers. These will help get you through the small talk with the family as you wait for the bird to make his grand appearance. Have a great weekend of football. Enjoy!
Tasty Tailgate Treats Thanksgiving Appetizers
The kitschy cheesy appetizers just because it is fun!
For Cheese Ball:
- 2 (8-oz.) packages of cream cheese, softened
- 4 tbsp butter, softened
- 6 oz. goat cheese or cheese of your choice
- 1/2 tsp. garlic powder
- 1/3 cup freshly chopped chives
- 3/4 cup freshly chopped parsley
- 1 sprig of thyme, stem removed, plus more for serving
- Kosher salt
- Freshly ground black pepper
For Decorating & Serving:
- 1 1/4 cup pecan halves, toasted, divided
- Red and yellow bell peppers
- Orange and white carrots, julienned
- Combine cream cheese, butter, goat cheese, and garlic powder in the bowl of a food processor.
- Pulse until smooth. Add chives, parsley, and thyme leaves and pulse a few times until well combined.
- Season with salt and pepper.
- Form the mixture into a large ball.
- To make the turkey body, Pulse ¾ cup pecan halves in a food processor until finely chopped.
- Roll the cheese ball in pecan crumbs and chill for at least 1 hour to allow the cheese ball to set up.
- To decorate: Make the tail by sticking pretzels, pretzel sticks, and multi-colored julienned carrots into the tail end of the turkey.
- Slice carrots to make the turkey feet.
- Cut a red bell pepper into a large triangle to make the face of the turkey and place it on the cheese ball using a toothpick or pressing into the cheese ball.
- Slice a smaller triangle from the yellow bell pepper and attach it to the red triangle to make the beak using another toothpick.
- Slice a thin carrot crosswise to get two rounds, for the turkey eyes and place it onto a red triangle with toothpicks.
- For the wings, stick pecan halves into the sides of the body, overlapping each other to make a wing shape.
- Serve cheese ball turkey on a platter along with crackers.
You can never have too many dip recipes!
- 1 lb. pork sausage, such as Jimmy Dean
- 8 oz. cream cheese
- 1 cup chunky salsa
- Thinly sliced scallions and/or chopped cilantro, optional
- Tortilla chips, for serving
- Heat a 10-inch cast-iron skillet over medium heat until very hot.
- Add the sausage and break up into small pieces with a wooden spoon.
- Cook until no pink pieces remain, about 6 minutes.
- Reduce the heat to medium-low.
- Add the cream cheese and break up into smaller pieces.
- Add the salsa and stir well to combine.
- Continue to stir until all of the cream cheese is melted, about 3 minutes.
- Top with scallions and cilantro and serve right out of the skillet, with tortilla chips on the side.
- Cooking spray
- 2 tbsp.extra-virgin olive oil
- 1 tbsp.unsalted butter
- 2 large yellow onions, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 1/2 c.low-sodium beef broth
- 2 tbsp.sherry vinegar or red wine vinegar
- 2 (8-oz.) cans crescent rolls
- 4 oz.Gruyère, grated
- Fresh thyme, for serving
- Generously grease a 24-cup mini muffin pan with cooking spray. In a large skillet over medium heat, heat oil, and butter until butter is melted. Add onions; season with a generous pinch of salt and pepper. Cook, stirring often, until tender and caramelized, about 30 minutes.
- Stir in broth and vinegar. Bring to a simmer and cook, stirring occasionally, until liquid is almost completely reduced but onions are still a little wet about 5 minutes; season with salt and pepper, if needed. Remove from heat.
- Preheat oven to 375°. Unroll 1 can of crescent roll dough. Cut along the perforated line to make 2 pieces. Cut each piece lengthwise down the center to create 4 large rectangles (there should be a seam to guide you here). Cut each rectangle into 3 pieces. Press pieces into muffin cups, stretching as needed to completely cover the sides. Repeat with the remaining can.
- Spoon 1 tablespoon onion mixture into each cup. Sprinkle with cheese.
- Bake bites until cheese is melted and the dough is golden brown, 18 to 20 minutes.
- Let cool for 10 minutes in the pan. Transfer bites to a platter. Top with thyme.
These will go fast! Double the recipe!
- 12 fresh mushrooms
- ½ pound ground beef
- 1 tablespoon minced onion
- 1 clove garlic, minced
- 1 tablespoon butter
- ¼ cup bread crumbs
- salt and pepper to taste
- ¼ cup heavy cream
- ¼ cup butter, melted
- 1 teaspoon chili powder
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove and chop mushroom stems.
- Combine ground beef, onion, and garlic in a saucepan over medium heat. Cook until beef is no longer pink; drain.
- Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper.
- Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
- Dip mushroom caps in 1/4 cup melted butter and stuff generously with meat mixture.
- Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
- Bake in the preheated oven for 20 to 25 minutes.
On The Menu
Next week we will tackle more tasty tailgate treats. Perhaps we will find some creative recipes for those Thanksgiving leftovers. Have a great weekend of football. Have a Happy Thanksgiving. May you be surrounded by friends, family, football, and lots of love. Enjoy!