I am so glad you are here to whet my appetite while watching parades or football games and waiting on the star of the show, the turkey to be roasted.
I will try not to show how delighted I am at not having the usual boring celery sticks stuffed with cheese whiz or peanut butter.
Or, the always present carton of store bought onion dip disguised by the new dip dish shaped like a turkey.
Ok, the stuffed celery is an almost certain tradition but I am going to give you a few more delicious options.
I mean these appetizers recipes may be old school, but they have been jazzed up a bit and I’m loving it.
And my dear friends and readers, you can make them too as they are not only delicious, they are easy to make.
Make Ahead Appetizers
And don’t we love appetizers that we can prepare the day before and bake just before serving?
All of these recipes can be made ahead with the exception of the dip, but you let the crock pot do all the work for you while you are tending to Thanksgiving day prep.
I find that appetizers are not only a good thing for my family and guests, they assist in taming down those ravenous appetites, so you are not always being asked…when will dinner be ready? LOL
I hope this gives you other options other than celery stuffed with cheese whiz…although….
although……..I do like those too and it most likely wouldn’t be Thanksgiving if they were not on the table, and I do like traditions.
But who says you can’t make one or all of these appetizers recipes AND have stuffed celery too?
What appetizers do you like to serve at Thanksgiving?
Have a Great and Wonderful Thanksgiving!!!
Hugs and Blessings!
- 2 cups frozen tater tots, at room temperature (I have used them frozen, easier to handle...just be sure to thaw before putting in the oven or add more time to the baking)
- 1 ounce sharp cheddar cheese, cut into 1/4-inch squares
- 4 slices bacon, quartered (you can cut bacon slice in half if you want more bacon taste)
- 1/4 cup brown sugar, packed
- 1 tablespoon chopped fresh parsley leaves
- Preheat oven to 400 degrees and line a baking sheet with parchment paper or a silicone baking mat; set aside.
- Working one at a time, place piece of bacon on baking sheet and add one little square of cheese near the end of bacon piece. Lay a tater tot on top of the piece of cheese and gently roll up and then roll wrap into a little brown sugar, pressing the sugar onto the wrap. You may secure with a toothpick if desired or just place seam side down on your baking sheet. Continue until all tater tots are rolled and dipped.
- Place tater tots seam side down onto prepared baking sheet.
- Place baking sheet into oven and bake for about 10 minutes.
- Turn each roll over by using tongs and bake another 10-15 minutes
- Serve immediately, garnishing with parsley
- You may omit the brown sugar if desired but I happen to love it. This may also be prepared using an air fryer...it is all Yummy
- 3 cups cooked chicken, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon garlic powder or you can used finely chopped fresh garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1 cup Pepper Jack Cheese, shredded
- 1 cup Monterey Jack Cheese, shredded
- 1 cup Sharp Cheddar Cheese, shredded
- *1 chopped Jalapeno pepper (optional)
- 4 ounces softened cream cheese
- 1-1/2 cups sour cream
- **1 can Green Chili Enchilada Sauce (add more if desired)
- 4 fresh green onions, with tops, chopped
- Using your electric mixer (mine is a Kitchen Aid) chop up the chicken. (or you can chop by hand)
- Stir in the chili powder, cumin, garlic powder, salt, pepper, and cayenne pepper.
- Add the seasoned chicken along with the shredded three cheeses into a Crock Pot turned to high.
- Stir the cheeses and chicken as they melt together, making sure they are well combined.
- Add the sour cream a little at a time, mixing between additions.
- Add the Green Enchilada Sauce, checking to be sure the dip is hot.
- Turn the heat to warm.
- Garnish with chopped fresh green onions.
- Serve with Chips.
- *If you don't want spicy hot dip, omit the Jalapeno pepper
- **If you prefer, use 1/2 cup chopped fresh green chili instead of using the canned, please do so.
- 1 10'' x 10'' piece frozen puff pastry, defrosted
- 1 (8-oz) wheel Brie cheese, rind intact
- 2 Tbsp seedless raspberry jam
- 1/4 cup sliced almonds, toasted
- 1/4 cup dried cranberries, softened in hot water, drained, and patted dry
- 1 egg yolk
- 1 tsp water
- Preheat the oven to 375°F.
- Combine the egg yolk and water in a small bowl, and set aside to brush the puff pastry
- Slice the Brie in half (like a bagel) so you have two circles.
- Place the puff pastry on a nonstick or parchment paper-lined cookie sheet
- Add the bottom half of the brie slice to the center of the puff pastry
- Spoon out 1 Tbsp of the raspberry jam and spread the jam into a circle to within 1/2 inch of the edge of the brie slice and sprinkle with almonds and cranberries.
- Place the other half of the Brie on the jam mixture, rind-side up, and spread with the remaining raspberry jam.
- Brush the edges of the puff pastry with the egg wash, then fold up the edges to cover the cheese. Trim any excess pastry and press to seal.
- Flip the covered Brie over and brush the other side with the remaining egg wash.
- Bake for 25 minutes, or until golden brown.
- Remove from the oven and let stand for 15-20 minutes before serving.
- Serve with crackers, baguette slices, apples, or grapes or any other fruit you prefer.
- Use any fruit and nuts like pecans or walnuts. It is your appetizer, make it your own.
- 12 thin slices deli-sliced honey ham
- 4 slices deli-sliced Swiss cheese
- 1 can (16.3 oz) Pillsbury™ Grands!™
- 2 tablespoons butter, melted
- 1 teaspoon honey
- Preheat oven to 350°F.
- Spray 32 nonstick mini muffin cups with cooking spray.
- Cut each thin ham slice into 8 strips; set aside.
- Cut each cheese slice crosswise into 4 strips, then cut each strip crosswise into 6 pieces, for a total of 24 pieces per slice of cheese and set aside
- Separate the 8 biscuits; and then cut each biscuit into quarters, using a serrated knife
- Take each quarter and very carefully cut 3 slits into into top of each biscuit piece about 1/4 inch apart, without cutting all the way through to bottom (like a hazelback potato)
- Fold up the ham accordion style and place in each slit with a piece of cheese,
- Place each quarter of stuffed biscuit into each mini muffin cup, filling side up.
- Bake 15 to 17 minutes or until cheese is melted and biscuit dough is golden brown.
- In small bowl, mix melted butter and honey and brush butter mixture on top of baked biscuit bites. Place mini bites on pretty plate and serve YUMMY
- This appears to take a little time to make, but once you get the hang of it, it goes rather quickly.