Happy Football Friday All Y’all! First and foremost did y’all save last week’s Football Shaped Treats? Which one was your favorite? The holidays are fast approaching. Which means the coaching carousel is spinning on high. The season of firings and buyouts has started. This week 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 Thanksgiving Treats: Appetizers
Ham and Cheese Pinwheels
Ingredients:
- Cooking spray
- 2 oz. cream cheese softened
- 2 Tbsp. prepared ranch dressing
- 2 green onions, finely chopped
- 2 (8-oz.) packages crescent roll sheets
- 1 cup shredded sharp cheddar cheese, divided
- 1 cup shredded gruyere cheese, divided
- 8 ounces thinly sliced deli ham, divided
- 1 large egg, lightly beaten
- 1 tsp poppy seeds
Directions:
- Preheat the oven to 375°F. Spray a 13-by-9-inch baking pan with cooking spray and line with parchment paper.
- In a medium bowl, mix together the cream cheese, ranch dressing, and green onion.
- On a very lightly floured cutting board, unroll 1 crescent roll sheet. Keep the other sheet refrigerated until ready to use. Use a rolling pin to roll the sheet into an even rectangle, around 12-by-8 inches, with the long sides parallel to the counter.
- Spread half of the cream cheese mixture over the surface of the sheet, leaving a 1-inch border clean on the long side furthest from the edge of the counter. Maintaining the 1-inch border and in individual layers, sprinkle ½ cup of the cheddar cheese and ½ cup of the gruyere cheese over the cream cheese. Lay half of the ham in a single layer on top of the cheese, overlapping if necessary. Brush the clean border with the egg wash.
- Starting with the long edge closest to the counter, roll the crescent roll sheet into a log, using the side of the crescent roll sheet that has egg wash to pinch and seal the log closed.
- Wrap the log with plastic wrap and chill in the refrigerator for at least 1 hour or up to 12 hours. Repeat with the remaining crescent roll sheet, cream cheese mixture, cheeses, and ham.
- Unwrap one chilled log and place it on a cutting board. Using a serrated knife, trim the ends of each log and slice each log into 12 rounds. Place the slices into the prepared baking pan. Brush the pinwheels with egg wash and sprinkle with the poppy seeds.
- Bake until the pinwheels are puffy and golden brown, about 30 minutes. Allow to cool for 5 minutes before serving.
Recipe Note: The ham, cheddar, and gruyere cheese can easily be substituted for any other deli favorites including turkey, roast beef, Colby jack, havarti, or gouda.
Turkey Cheese Ball
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
- Pretzels
- Crackers
Directions:
- 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.
Sausage Balls
Ingredients:
- 3 cups all-purpose baking mix (such as Bisquick)
- 1 lb. ground hot pork sausage, uncooked
- 1 lb. sharp Cheddar cheese, shredded
Directions:
- Prepare oven and baking sheets:
- Preheat the oven to 400°F. Lightly spray two baking sheets with cooking spray.
- Combine all ingredients in a large bowl, pressing the mixture together with your hands.
- Shape into 3/4-inch balls, and place on lightly greased baking sheets.
- Bake at 400ºF for 15 to 18 minutes or until lightly browned.
Thanksgiving Rum Punch
Ingredients (serves 4):
- ¾ cup of Spiced Rum of choice
- 2 tbsp honey
- 6 whole cloves
- 2 cinnamon sticks
- 2 cups apple cider
- 1 cup cranberry pomegranate juice
- 1 can of ginger ale
Directions:
- Combine honey, cloves, cinnamon sticks, and ½ cup of cider in a small saucepan over medium.
- Cook, stirring often, until honey is dissolved and the mixture is fragrant with spices, about 7 minutes.
- Remove from heat; cool and steep for 15 minutes.
- Discard cloves and cinnamon sticks.
- Combine spiced cider mixture, cranberry pomegranate juice, spice rum, ginger ale, and remaining apple cider in a large punch bowl.
- Garnish sliced apples, oranges, pomegranate seeds, and a rosemary sprig, and serve over ice.
Beef-Stuffed Mushrooms
These will go fast! Double the recipe!
Ingredients:
- 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
Directions:
- 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!
