Monday, November 24, 2014

Thanksgiving Appetizers

Good evening foodies! Tonight, we are continuing with the Thanksgiving food trend. We will be making 3 different appetizers to accompany the huge Thanksgiving feast from our previous posts. If you missed those posts, you can check them out below. I won't babble on too much longer, so let's break and meet back in the kitchen. I'll see y'all there!

Previous Thanksgiving Posts:

Prepping For Thanksgiving

Classic Thanksgiving Sides

Thanksgiving: Pie Edition!


Cranberry-Brie Tartlets
Yields 4 Dozen

You will need:

  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 6 ounces Brie cheese, rind removed
  • 1 cup whole-berry cranberry sauce
  • 1/2 cup chopped pecans

  1. Preheat oven to 375 degrees. 
  2. Unroll one tube of crescent dough into one long rectangle; press perforations to seal. 
  3. Cut into 24 pieces; lightly press each piece onto the bottom and up sides of an ungreased mini-muffin cup. 
  4. Repeat with remaining crescent dough.
  5. Place about 1 rounded teaspoon cheese in each cup; top with cranberry sauce and sprinkle with pecans. 
  6. Bake 10 to 15 minutes or until golden brown. 
  7. Serve warm.


Bacon Wrapped Sweet Potatoes
Yields 32 Pieces

You will need:

  • 2 medium-small sweet potatoes
  • 1 pound uncured bacon
  • 2 tablespoons butter 
  • 1/2 teaspoons chipotle chili powder
  • 1 tablespoon sea salt
  • 4 tablespoons maple syrup

  1. Preheat oven to 350 degrees. 
  2. Peel the sweet potatoes and cut them lengthwise into quarters. 
  3. Then cut each quarter in half, and then half again. You’ll end up with 32 bites.
  4. Melt butter over low-heat and stir in chipotle chili powder and sea salt. 
  5. Toss the potatoes in the spiced, melted butter to coat.
  6. Cut the bacon slices in half, so you have 32 mini-slices of bacon. 
  7. Wrap each sweet potato bite with a half slice of bacon, and use a toothpick to hold the bacon in place.
  8. Place on a stainless steel baking sheet and bake for 45 minutes, turning once about halfway through.
  9. These are done when the bacon is crispy and the sweet potatoes are fork-tender. 
  10. Remove from heat, drizzle with maple syrup, and let cool before serving.


Sausage-Stuffed Crescent Cornucopias
Yields 8 Servings

You will need:

  • 4 precooked breakfast sausage links, chopped
  • 1/2 cup shredded Cheddar cheese
  • 1/4 cup coarsely chopped sweetened dried cranberries
  • 1 can (8 oz) refrigerated crescent dinner rolls
  • 1 egg, slightly beaten

  1. Heat oven to 375°F. 
  2. Line large cookie sheet with cooking parchment paper. 
  3. In medium bowl, mix sausage, cheese and cranberries.
  4. Separate dough into 8 triangles. 
  5. Slightly stretch shortest side of dough triangle. 
  6. Gently press filling into tablespoon, and place at shortest side of triangle.
  7. Fold corner of dough over filling to make small cone to surround filling; press edge to seal.
  8. Wrap remaining point around front of filled crescent on cookie sheet. 
  9. Press bottom layer of opening of dough cone to lengthen slightly.
  10. Add remaining filling to remaining crescents, dividing evenly. 
  11. Curve tip of each crescent slightly for cornucopia appearance.
  12. Brush with beaten egg. 
  13. Bake 13 to 15 minutes or until golden brown. 
  14. Serve warm.


I'll be back tomorrow with a few delicious drink recipes for both adults and little people alike! Stay tuned, and I hope to see y'all again soon. Happy blogging, and I'll catch you on the flip side!