Hello Monday! I LOVE to cook and bake, I may not be the best at it but it does bring me joy. It also makes me so happy to cook recipes that I have gotten from my mom, or Grandmothers. Thanksgiving is right around the corner and I wanted to share some of my favorite Thanksgiving appetizers!
Is your favorite part about Thanksgiving the actual meal or all the snacks leading up to the meal? I grew up with a family that looooooves to cook and loves to eat. So for every gathering there are always a lot of snacks before the actual sit down meal. So the turkey and mashed potatoes is great and all but I show up for the pre-Thanksgiving food. Haha! I do not have pictures from previous Thanksgivings for you all, I had to do my best with Pinterest look alikes, but the recipes are below along with some cookware that is on sale just in time for Thanksgiving!
C R A N B E R R Y B R U S C H E T T A
*image via Pinterest
I N G R E D I A N T S
- French baguette (sliced)
- 12oz bag fresh cranberries
- 2 tbsp balsamic vinegar
- 1/2 cup sugar
- 1 container cream cheese (you can get crazy and use a flavored one!)
D I R E C T I O N S
- preheat oven to 400 degrees
- toss cranberries, sugar, and balsamic vinegar in a bowl
- spread them evenly out on a lined baking sheet
- bake for 10 minutes, remove and stir all together once more
- put back into the oven for another 5 minutes ( really get those juices going)
- slice your French bread, line evenly on a baking sheet ( I sometimes spread some olive oil ontop of mine)
- bake for 5 minutes
- let everything cool before you assemble
- spread your cream cheese on top of crostini, top with your cranberry mixture, and serve!
S P I C Y A R T I C H O K E & S P I N A C H D I P
*image via pinterest
I N G R E D I A N T S
- 1 cup whole milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp red pepper flakes
- pepper to taste
- 3 cups mozzarella cheese
- 2 cups pepper jack cheese
- 2 cups parmesan cheese
- 1/4 cup sour cream
- 1 -8oz block cream cheese
- 1- 14oz can artichoke hearts, drained
- 1 – 6oz bag frozen spinach, thawed and water drained
- 1 jalapeño finely diced
I N S T R U C T I O N S
- preheat oven to 350, spray baking dish with nonstick spray
- in a mixing bowl combine, cheeses, cream cheese, milk, sour cream, spices, and jalapeño.
- stir in artichoke hearts and spinach
- spread evenly into baking dish and cook for about 20 minutes.
- serve warm with pita chips, bread, or whatever is your favorite!
H A V A R T I B A K E D C R E S C E N T R O L L (family favorite)
*image via pinterest
I N G R E D I A N T S
- 1 can crescent rolls
- 1 block havarti cheese
- olive oil
- Granny Smith apples
I N S T R U C T I O N S
- heat oven to 375
- spray non stick cooking spray onto a baking tray
- take out crescent rolls and let them warm up to room temperature
- once warm enough unroll crescent rolls
- you will cut the entire sheet in half, lay one half onto the bottom of the cooking tray
- place havarti cheese in the middle of the crescent sheet
- place the second crescent sheet over top, make sure to push together any holes or tears
- use a fork and seal the edges around the now square crescent roll, brush olive oil onto the top
- cook for 20 to 30 minutes until golden brown, you just have to watch it close
- serve with Granny Smith apples!
C R A C K B U F F A L O C H I C K E N D I P
*Image via pinterest
There is a reason this recipe is called **crack** buffalo chicken dip. It is SO cheesy, SO creamy, with just the right amount of heat, you can’t stop eating it.
I N G R E D I A N T S
- 1 can Costco canned chicken
- 4oz cream cheese (sometimes you need to add more, depends on consistency)
- 2 dollops of cream cheese
- 1 cup cheddar cheese
- 1/2 cup Franks Red buffalo sauce, or as much or as little as your taste buds can handle
- 1 packet ranch seasoning
I N S T R U C T I O N S
- in a large pan heat up chicken, cream cheese, and sour cream
- once melted add in cheddar cheese
- stir and let everything combine, about 3 minutes
- add Franks red sauce and ranch packet
- stir until everything is combined, pour into serving dish, serve with favorite chips (cheesy Doritos) veggies, or bread!
T H E A L L F A M O U S B A K E D F E T A & T O M A T O D I P
*image via pinterest
I N G R E D I A N T S
- 2 cups cherry tomatoes
- 1 tbsp dried oregano
- 1 block feta cheese
- 1 tbsp capers
- salt & pepper to taste
- red pepper flakes to taste
- 1 garlic clove minced
- 1/4 cup olive oil
I N S T R U C T I O N S
- preheat oven to 400
- pour cherry tomatoes into 9 or 10 inch baking dish
- pour some of the olive oil on top along with salt and pepper, stir together
- place feta block in the middle of the feta cheese
- drizzle remaining olive oil onto feta cheese and tomatoes
- add capers and red pepper flakes on top
- bake for about 20 minutes, then turn to broil for about 3 minutes or until cheese is golden brown
- serve with toasted bread, veggies, or pita chips
T H A N K S G I V I N G C O O K W A R E S A L E S
le creuset 8 piece cookware set / cast iron soup pot / le creuset rectangular dish / saute pan / all clad roasting pan / 2 piece carving set / espresso machine
Thanks for stopping by, I hope you all enjoy your Thanksgiving with family and friends! -xo
