Need some appetizer ideas that won’t fill everyone up before Thanksgiving dinner?
…so no cheese, meat, and cracker platter. We’re already planning on having a vege platter. Thanks!
You can try this dip. It is pumpkin, so it is festive, too!
Sweet Pumpkin Dip
4 cups sifted powdered sugar
2 – 8ounce packages cream cheese, softened to room temp
1 – 30ounce can pumpkin pie filling
2 tsp. cinnamon
1 tsp. ground ginger
Combine all ingredients and serve with vanilla wafers or gingersnaps. It even goes well with fruit.
I usually have a shrimp dip served with bugles
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Spinach and artichole dip is easy and delicious with any cracker or bread. Stuffed mushrooms, mini quiche, meatballs, strawberries in creme cheese dip, watercrest and cucumber mini sandwiches…I frequently do parties with ONLY hor’duerves lol
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I really like stuffed jalapeno peppers
if you want the recipe then email me
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You can try this dip. It is pumpkin, so it is festive, too!
Sweet Pumpkin Dip
4 cups sifted powdered sugar
2 – 8ounce packages cream cheese, softened to room temp
1 – 30ounce can pumpkin pie filling
2 tsp. cinnamon
1 tsp. ground ginger
Combine all ingredients and serve with vanilla wafers or gingersnaps. It even goes well with fruit.
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Here are a few simple but light appetizers that I hope you can use. They are both really yummy.
Spiced Nuts
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
4 cups unsalted mixed nuts
4 tablespoons unsalted butter
6 tablespoons brown sugar
1 teaspoon salt
Mix spices and reserve.
Heat the nuts in a dry skillet, stir until they begin to toast, about 4 min. Add the butter and cook, stirring, until the nuts begin to darken, about 1 min. Add the spices, the sugar, 1 tablespoon water, and the salt and cook, stir until the sauce thickens and the nuts are glazed, about 5 min.
Remove from the heat and transfer to a baking sheet lined with aluminum foil, separate with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 min. Store in an airtight container.
Five Spice Pop-Corn
1/2 cup unpopped corn kernels
1/4 cup sugar
1/4 cup vegetable oil
1 teaspoon five-spice powder
1 teaspoon salt
1 tablespoon toasted sesame seeds
Place popcorn, sugar, oil, five spice powder and salt in a large kettle or pot with a tight fitting lid over medium heat. When corn begins to pop, shake the pot constantly. When popping slows, remove from heat, sprinkle with sesame seeds and transfer popped kettle corn to a bowl.
ENJOY!
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