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!
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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
- Preheat oven to 375 degrees.
- Unroll one tube of crescent dough into one long rectangle; press perforations to seal.
- Cut into 24 pieces; lightly press each piece onto the bottom and up sides of an ungreased mini-muffin cup.
- Repeat with remaining crescent dough.
- Place about 1 rounded teaspoon cheese in each cup; top with cranberry sauce and sprinkle with pecans.
- Bake 10 to 15 minutes or until golden brown.
- Serve warm.
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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
- Preheat oven to 350 degrees.
- Peel the sweet potatoes and cut them lengthwise into quarters.
- Then cut each quarter in half, and then half again. You’ll end up with 32 bites.
- Melt butter over low-heat and stir in chipotle chili powder and sea salt.
- Toss the potatoes in the spiced, melted butter to coat.
- Cut the bacon slices in half, so you have 32 mini-slices of bacon.
- Wrap each sweet potato bite with a half slice of bacon, and use a toothpick to hold the bacon in place.
- Place on a stainless steel baking sheet and bake for 45 minutes, turning once about halfway through.
- These are done when the bacon is crispy and the sweet potatoes are fork-tender.
- Remove from heat, drizzle with maple syrup, and let cool before serving.
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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
- Heat oven to 375°F.
- Line large cookie sheet with cooking parchment paper.
- In medium bowl, mix sausage, cheese and cranberries.
- Separate dough into 8 triangles.
- Slightly stretch shortest side of dough triangle.
- Gently press filling into tablespoon, and place at shortest side of triangle.
- Fold corner of dough over filling to make small cone to surround filling; press edge to seal.
- Wrap remaining point around front of filled crescent on cookie sheet.
- Press bottom layer of opening of dough cone to lengthen slightly.
- Add remaining filling to remaining crescents, dividing evenly.
- Curve tip of each crescent slightly for cornucopia appearance.
- Brush with beaten egg.
- Bake 13 to 15 minutes or until golden brown.
- Serve warm.
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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!
-Mandie
