Recipezaar: Appetizers,Thanksgiving recipes

Cheesy Stuffing Cups

Fri, 02 Nov 2007 19:16:58 -0400

From a Kraft magazine, looks good for Thanksgiving. *Update* I did make these for Thanksgiving, and everyone loved how the stuffing was baked, and crunchy. I added some chopped white onions as well to sautee with the celery. -- posted by Kitty Kat Cook

Cranberry Brie Appetizer Bites

Tue, 06 Nov 2007 01:05:32 -0500

These would be perfect at your holiday party or dinner! -- posted by Lvs2Cook

Boiled Shrimp With Caper Tartar Sauce

Wed, 07 Nov 2007 19:02:11 -0500

This recipe is a nice, basic recipe that is great for new cooks as well as seasoned cooks. I like my boiled shrimp cold so I always make them early in the day. -- posted by Lvs2Cook

Linda's Luscious Spinach Dip

Sat, 10 Nov 2007 19:45:14 -0500

This dip is always a HUGE hit whenever I serve it. Great in a bread bowl, or as a dip for veggies, chips (ruffled are best) crackers, scoops, or pita and bagel chips. The time doesn't include the time in the fridge to meld flavors. You can add a small jar of chopped artichoke hearts to this recipe if you like! -- posted by Linda's Busy Kitchen

Cranberry-Topped Brie

Mon, 12 Nov 2007 02:05:28 -0500

Easy and delicious for any fall or winter party. -- posted by Lvs2Cook

Linda's Veggie Dip

Tue, 13 Nov 2007 00:50:15 -0500

This dip is the one I always serve at parties and during the holidays. There is never any left! Serve in a Sour Dough OR Pumpernickel bread bowl with bread pieces, or with your favorite chips (ruffled work best) bagel or pita chips or scoops. Betcha can't eat just one! -- posted by Linda's Busy Kitchen

Fruit Gobbler (Turkey) Centerpiece

Tue, 13 Nov 2007 14:36:42 -0500

A delicious centerpiece you can eat! -- posted by Karen=^..^=

Easy Thanksgiving Cheese Ball

Mon, 19 Nov 2007 20:01:14 -0500

This is a light but flavorful accompaniment to crackers. -- posted by lisa.hates.to.paint

Cheese Pennies

Tue, 20 Nov 2007 16:11:52 -0500

Found this in a cookbook called Heavenly Delights by Angel Medical Center's "Relay for Life" Team -- posted by Stephanie Rex's Wife

Blue Cheese and Roasted Red Pepper Spread

Wed, 21 Nov 2007 19:42:54 -0500

From land o' lakes website/newsletter. I have not tried it yet, but am making it TONIGHT to go with our thanksgiving appetizer tray. -- posted by jamieisjewish

Parmesan Artichoke Dip

Sat, 01 Dec 2007 02:07:03 -0500

I found this recipe in the "Home By Design" magazine. It was contributed by one of their editors. I've tried others but this is the best I've tried so far. Try it--you won't be disappointed! Serve with sliced bread, pita chips, or fresh veggies. -- posted by Noni Suzanne

Warm Turnip Green Dip

Thu, 20 Dec 2007 00:00:40 -0500

Real Comfort Food Dip! Transfer dip once it has been cooked to a 1-2 qt slow cooker set on WARM so guests can enjoy this creamy dip throughout your party. To make it spicier, serve your favorite brand of hot sauce on the side. Southern Living Magazine, 10/2007. -- posted by Manami

Not a Normal but an Actually Yummy Cheese Ball

Fri, 21 Dec 2007 02:13:43 -0500

Super easy to make and really good great for the holidays. This recipe is for a small one, but it very easily doubles. No other cheese ball recipe sounded good to me, so I made this and it tastes great and looks so pretty too. I love it with vegetable Ritz. It will be a new favorite snack around your house--it's mine. -- posted by ICook4danny&Puddin

Spicy Idaho Potato and Chicken Croquettes

Thu, 27 Dec 2007 02:34:01 -0500

Russell C Skall, Corporate Chef at Fleming's Prime Steakhouse & Wine Bar, in Tampa, Fl makes these and I found this recipe to be wonderful! It is from the Idaho Potato site. The reason I found these so intriguing is that they contain yucca! Haven't allowed for cooling times. -- posted by Manami

Grilled Scallops With Thyme Butter, Red Chilli & Parmesan

Thu, 03 Jan 2008 01:46:06 -0500

Try to avoid buying scallops that have been soaked! If that is your only choice - grill them plain and only baste with the butter when ready. These, I tried at a friends house and she found them on Johanna Lindsay Wagner's blog. -- posted by Manami

Hazelnut Cheese Bits

Thu, 03 Jan 2008 15:29:09 -0500

Wow! Hazelnut Cheese Bits is an exceptionally delicious cheese appetizer and it's so easy to make! You will need to make more than you think, because this easy appetizer recipe will get snapped up in a big hurry. -- posted by Annacia

Always Gone Taco Dip

Tue, 08 Jan 2008 19:17:59 -0500

A co-worker of mine always made this taco dip and ever since I stole the recipe from her it's been a big hit anywhere I bring it. Be prepared for this to always be your "thing" to bring! You can also easily jazz up this taco dip to your liking by adding the toppings you like! -- posted by CoreyAnn

Green Goddess Dip

Fri, 08 Feb 2008 16:42:54 -0500

From the Williams-Sonoma site. -- posted by evelyn/athens

Stuffed Jalapenos (Cream Cheese and Cheddar Cheese)

Fri, 08 Feb 2008 17:49:31 -0500

these are a great spicy snack. they are really easy and quick too! i actually think these are better than the ones i have had at restaurants. they are great plain or with ranch or sour cream. -- posted by birdie #3 (andrea)

Cheese Stuffed Mushrooms

Wed, 19 Mar 2008 19:26:06 -0400

A delicious appetizer. These can be made early in the day and refrigerated until baking time. -- posted by Lvs2Cook

The Easiest Spinach-Artichoke Dip Ever!

Fri, 28 Mar 2008 17:20:56 -0400

I know...most of these dip recipes are pretty easy. But this one can be thrown together in a flash to make a cheesy, delicious classic any time. Adapted from Real Simple Magazine November 2005. Serve with pita chips, tortilla chips, or sliced French bread and some lemon wedges, if desired. -- posted by JackieOhNo!

Collard Green and Artichoke Dip

Mon, 14 Apr 2008 18:43:32 -0400

I watched Gina make this on the show Down Home with the Neelys- I can't wait to try this one myself! -- posted by cookiedog

Italian Style Deviled Eggs

Thu, 01 May 2008 15:51:54 -0400

My own deviled egg recipe with a little Italian flare. -- posted by KimberlyV65

Garlic and Herb Deviled Eggs

Mon, 05 May 2008 01:46:55 -0400

This is a recipe that I created using Mrs. Dash Salt Free seasoning. For garnishing, you can either use paprika or additional Mrs. Dash. -- posted by KimberlyV65

Asiago Potatoes

Wed, 07 May 2008 00:33:35 -0400

Pretty little stuffed red potatoes from Gourmet 2008. These have creamy centers of garlic, asiago, and basil. I mixed the scooped out centers of the potatoes with the left over cheese/garlic/mayo and heated that in a ramekin next to the potatoes. -- posted by cookiedog

Warm Piquillo & Crab Dip

Mon, 09 Jun 2008 16:10:10 -0400

Oh so yummy! You can make it as hot as you like. Serving this in a pumpernickel bowl is just too much. F&W Magazine, June 2007 edition. This recipe is from Cocktails 2007 from Amazing Cokctails and Bar Food. Chef Jose Garces, from Amada, Philadelphia offers a mix of traditional and inspired tapas at his spot Old City. On his menu he offers stuffed piquillo peppers - well this is just a simplified version. -- posted by Manami

Hot Crab, Artichoke, and Jalapeno Spread

Thu, 19 Jun 2008 22:04:22 -0400

This crock pot recipe frees up the oven during the busy holiday season. Serve this with tortilla chips or crackers. Recipe is from Canada's Best Slow Cooker Recipes by Donna-Marie Pye. -- posted by cookiedog

Chutney Cheese Spread

Mon, 30 Jun 2008 18:34:19 -0400

This recipe is a hit with friends and family. It is an appetizer and is delicious spread on crackers, or as a spreadable vegetable dip. Makes and excellent hostess gift. *Note: This is best if prepared with OLD (Sharp) Cheddar Cheese -- posted by Grandma's Country Kitchen

Sweet and Sour Mini Smokies

Tue, 01 Jul 2008 15:35:52 -0400

This is a tasty easy recipe that my husband's family loves, and feeding six boys and one girl from his family they all like, isn't a walk in the park. It's easy to make gluten free as long as you have the right mini smokies on your side. Around the Midwest region I know the Wimmer's Meat Co makes little smokies that are gluten free and rather yummy. -- posted by lisann09

Pumpkin Fluff Dip

Tue, 08 Jul 2008 14:44:28 -0400

I got this recipe from DD's school. Her class made it for their Thanksgiving Day celebration and she brought the recipe home for me. -- posted by *Z*

Crab Balls With Lemon-Caper Sauce

Sat, 23 Aug 2008 23:55:19 -0400

A wonderful appetizer perfect at your next cocktail party or holiday open house. -- posted by JackieOhNo!

Lentils and Red Pepper Dip

Wed, 03 Sep 2008 19:44:39 -0400

A recipe from Ricardo. -- posted by Boomette

Elegant Sweet Potato Skins

Wed, 03 Sep 2008 23:25:18 -0400

Adapted from a recipe by Christie Williamson -- posted by Sue L

Turkey Brie Cranberry Bites ( Rachael Ray)

Thu, 02 Oct 2008 02:04:42 -0400

This recipe was called "Triscuit Turkey Melts" by Rachael Ray but I prefer turkey brie cranberry bites as that really tells you what you are getting. This is an easy appetizer that would be great for the holidays, Thanksgiving, a dinner party at home or anytime you need a quick snack. Very cute and yummy! Watch the brie in the broiler. Enjoy! ChefDLH -- posted by ChefDLH

Goat Cheese--Edamame Dip With Spiced Pepitas

Mon, 06 Oct 2008 01:04:17 -0400

Thanksgiving 2008 is around the corner for our Thanksgiving Dinner for about 350 people, give or take a few. Canned chipotles in adobo sauce give this clever, creamy dip an enticing heat and smokiness. The spiced pepitas scattered over the dip are addictive and great as a snack on their own. With Halloween around the corner - we can have pepitas, pepitas, and more pepitas!! This is fast/can be made-ahead/it is a staff favorite/& vegetarian. Cooling time is 1 hour. Recipe by Rachel Soszynski, from: Ultimate Thanksgiving Planner: Time Saving Tips - Food & Wine Magazine, November 2008 edition. Serve with any of my recipe #146950, or recipe #190801, or recipe #174467 - just a slight hint!! -- posted by Manami

Paula Deen's Cranberry Brie

Wed, 08 Oct 2008 22:52:35 -0400

From Paula Deen's "Celebrate" cookbook - a holiday appetizer. -- posted by appleydapply

Crock Pot Snack Mix

Sun, 12 Oct 2008 01:52:17 -0400

This sounds like a great way to make a snack mix during the holidays. I'll bet it smells good too. -- posted by lazyme

Crescents Turkey Cranberry Pinwheels

Thu, 16 Oct 2008 21:45:56 -0400

. -- posted by Pillsbury Crescent Recipe Creations

Crescent Dogs

Thu, 16 Oct 2008 21:54:17 -0400

. -- posted by Pillsbury Crescent Recipe Creations

Mom's Sweetish Meatballs

Mon, 20 Oct 2008 20:34:26 -0400

My mothers recipe. The absolute best..and easiest. Excellent with kielbasa or cocktail weiners too. -- posted by Suzy_Q

Curried Cauliflower Fritters (Jamie Oliver's Recipe)

Thu, 23 Oct 2008 01:28:57 -0400

Excerpted from JAMIE AT HOME by Jamie Oliver, Copyright (c) 2008. Published in the US by Hyperion. All rights reserved. Food Network or www.jamieoliver.com. From SHOW: Jamie At Home - Episode: Cauliflower. This is really an unusual but very delicious way to eat cauliflower! Here we are going to use beer as it goes well with all these spices. However, you must be ready to fry them and eat them at once! This batter goes well with fish filets, chicken pieces, and other vegetables. -- posted by Manami

Pumpkin Patch Bites

Fri, 24 Oct 2008 17:35:09 -0400

Source: Woman's Day Magazine -- posted by Mom2Rose

Roasted Pepper and Artichoke Puffs

Tue, 28 Oct 2008 01:08:41 -0400

From Food for Thought, Favorite recipes of the Morristown-Beard School. I expected a crescent or dough for this but there is none. You mix some ingredients in a skillet and then chill it (at last an hour-not included in prep time) and later scoop it into pieces of roasted peppers and then broil until bubbly and puffed. Sounds delicious but I haven't tried it yet. -- posted by Oolala

Blue Cheese Date Wraps

Thu, 30 Oct 2008 17:35:44 -0400

Choose the largest pitted dates to use for this recipe --- this combination of flavors will be a hit at your next get together. -- posted by KITTENCAL

Mushroom Tarts

Mon, 03 Nov 2008 19:17:38 -0500

My grandma made these every year for Christmas. The shells can be made ahead and frozen. No need to defrost the shells, just fill and bake. -- posted by Cherry Tart

Super Duper Deviled Eggs

Fri, 07 Nov 2008 18:21:27 -0500

This is a must-have for every Thanksgiving and Christmas. -- posted by PeachPie24

Clams a La Campbell

Thu, 13 Nov 2008 18:17:04 -0500

I honestly don't know where this recipe gets its name, but I do know that it is one of my absolute favorite hot appetizer dips. My Aunt Antoinette brought this to holiday gatherings when I was a kid, and I always looked forward to it. I finally was able to pry the recipe out of her (she does not give them up easily), and have been able to share this with friends and family myself. -- posted by JackieOhNo!

Spiced Pumpkin Bread

Wed, 19 Nov 2008 14:31:23 -0500

This is the second bread recipe from my friend Barb. Very moist and delicious, spices are not too overpowering. This makes 2 loaves. -- posted by jaynine

Peter Hoffman's Chicken Liver Crostini

Thu, 20 Nov 2008 18:02:36 -0500

Every good chicken has a good liver, says Peter Hoffman. Sometimes I eat the liver myself as the cooks reward, and sometimes I let a bunch accumulate in the freezer until I have enough to make this recipe" The beautifully silky puree is accented with sauteed apples, smoky bacon and a splash of brandy, then served on crunchy toasts. What can be bad with that? For a healthier version omit the 4 Tablespoons of chilled butter.;) One of the best partners for creamy chicken livers is, surprisingly, German Rieslingits high acidity cuts through the richness, and its touch of sweetness is a nice contrast to the livers earthiness (much in the way that Sauternes goes well with foie gras). Two good choices are the apple-inflected 2007 Leitz Dragonstone and the minerally 2007 Hexamer Meddersheimer Rheingrafenberg Kabinett.Food & Wine Magazine, 09/2008. From: The Glass House We made these the other night because of my weakness for chicken livers and they were awesome! :) There is a 30 minute chilling time, didn't allow for it in recipe! -- posted by Manami

Bagel Chips With Ricotta Cheese, Chive Puree & Prosciutto

Thu, 20 Nov 2008 19:35:34 -0500

Using bagel chips as the base for an hors d'oeuvre is a quick way to add flavor and crunch. Grace Parisi tops the chips with fresh ricotta,, chive puree and prosciutto. As an alternative - use dried apricots in place of the chips.Recipe by Grace Parisi from Food & Wine Magazine,12/2007 Edition. From Best Holiday Hors d'Oeuvres, Pairing of the day, March 2008, Published December 2007. Serve with appley, lively Proseco: Tenuta di Collalbrigo, Brut NV -- posted by Manami

Pumpkin Dip

Tue, 25 Nov 2008 23:36:11 -0500

Yummy and easy to make! 1/3-less-fat cream cheese tastes great in this recipe. -- posted by waterbaby09

Festive Appetizer Spread

Sun, 30 Nov 2008 02:31:48 -0500

This sauce could also be served as an accompaniment to poultry or pork. -- posted by Alan in SW Florida

Golden-Crusted Brussels Sprouts Recipe

Sun, 30 Nov 2008 23:38:53 -0500

This incredibly easy recipe from Heidi Swanson, the excellent chef and author of "Super Natural Cooking". Even brussels sprout haters will love this recipe. Try buying smaller sprouts as they cook more evenly. -- posted by blucoat

Honey Blueberry Spread

Wed, 03 Dec 2008 00:12:24 -0500

I found this in a cookbook my mother haws called 'Sweetened with Honey'. It sounds yummy. -- posted by Sarah_Jayne

Pumpkin Dip

Wed, 03 Dec 2008 00:14:48 -0500

This would be cute served in one of those mini pumpkins. From Cooking Light Oct 2004. -- posted by dicentra

Spiced Pecans

Wed, 03 Dec 2008 23:14:10 -0500

Wonderful to nibble on with your holiday punch. Or, put in decorative containers as a heart-felt gift, especially during these difficult economic times. -- posted by Alan in SW Florida

Hot Corn Dip

Wed, 03 Dec 2008 23:22:06 -0500

I got this recipe from my office manager - putting it here for safekeeping. This seems like a nice Thanksgiving/Christmas recipe for get-togethers, or for any occasion in the Fall/Winter. I am really guessing on the servings - planning on making this for our Christmas celebration, so I will have a better idea of number of servings & results then. Give this one a try - it sounds so good!!! -- posted by Kim-mom-4--se-bg-gm

Dad's Award Winning Apple Butter Crepe Bites

Fri, 05 Dec 2008 18:32:00 -0500

The church my parents go to have a cook off recently where all of the entries had to use apple butter as an ingredient. A bit like a PA Dutch themed RSC :) Anyway, my dad came up with the winning recipe and this is it. -- posted by Sarah_Jayne

Smoky Seafood Cocktails

Mon, 08 Dec 2008 17:45:04 -0500

A light first course like shrimp cocktail is an ideal way to kick off a superhearty Thanksgiving meal. Here, Grace Parisi, from Food & Wine Magazine, revamps the classic shrimp-cocktail recipe by including scallops and stone-crab claws, then she tweaks the cocktail sauce by replacing the ketchup with bottled chile sauce and seasoning it with hot pimenton de la Vera and prepared horseradish. This calls for 4 hours chilling time, a fast & healthy recipe and can be made ahead of time. Recipe by Grace Parisi. From: Ultimate Thanksgiving Planner: Time-Saving Tips. November 2008, *If you can't get cracked stone-crab claws, you will need to crack them yourself!! Working with one crab claw at a time, wrap it in a kitchen towel. Working carefully, lightly crack the crab claw with the back of a knife or a mallet to expose as much of the meat as possible(the sweetest part)leaving the pincers attached. -- posted by Manami

Autumn Creamy Pumpkin Pie Dip

Thu, 11 Dec 2008 09:08:23 -0500

We love this creamy smooth spiced pumpkin dip served with crisp slices of red and green apples and Dutch or Swedish ginger cookies! -- posted by BecR

Trio of Spanish Nibbles: Olives, Almonds & Chickpeas

Thu, 11 Dec 2008 22:44:28 -0500

I saw this on a holiday episode of 30-Minute Meals with Rachael Ray, and it looked like the most absolutely easiest and elegant nibbles to set out for your holiday guests. Will definitely not ruin their appetites. -- posted by JackieOhNo!

Nut Crackers for Low Carb - No Soy!

Mon, 15 Dec 2008 21:08:42 -0500

Found this recipe on Mark's Daily Apple(.com) This recipe was listed for a Thanksgiving appy for those going Primal or lower carb. Make sure your Italian Seasoning doesn't have MSG in it. -- posted by ThatSouthernBelle

Orange, Carrot & Mint Soup

Tue, 30 Dec 2008 01:29:47 -0500

Vegetarian soups are always welcome in my cookbook. This one sounded different so I wanted to add it here for safe keeping. I originally found it in a British cookery magazine called "Vegetarian Christmas 2008" -- posted by Sarah_Jayne

Salmon and Corn Fritters

Tue, 30 Dec 2008 21:28:52 -0500

A great appetiser which can be made a day ahead of when you want to serve them, wrapped in foil and reheated when you're ready to serve them. Adapted from a recipe in the Australian magazine 'New Idea'. If you are serving these at a family gathering, most children would probably enjoy these minus the sour cream and smoked salmon! -- posted by bluemoon downunder

Stuffed Prunes for the Holidays

Tue, 30 Dec 2008 21:59:50 -0500

Found at Splendid Table as they adapted it from Secrets of the Tsil Cafe: A Novel with Recipes by Thomas Fox Averil. -- posted by evelyn/athens

Sweet Cream Cheese Spread.

Mon, 05 Jan 2009 01:44:48 -0500

a a sweet and creamy cream cheese spread to spread onto crackers. this recipe makes enough spread for about 4 servings, with 2 crackers per serving. -- posted by Chef #907351

Smoked Fish-Horseradish Dip

Thu, 08 Jan 2009 23:35:28 -0500

Guests who pedaled their way to an outdoor Thanksgiving meal in Key West knew not to expect a humdrum Trukey Day meal.;) Hostess and Caribbean Light cookbook author Donna Shields likes to get creative with traditional favorites and prefers to dish up healthy options.Here's a sampling from her unconventional menu. (From b.y.o.b. - bring your own bicycle! article in Coastal Living Magazine, November 2008 Issue) -- posted by Manami

Mango Pomegranate Guacamole

Tue, 13 Jan 2009 01:43:46 -0500

I can't get my mind off of this recipe...I finally will get a chance to make it this week for a small wedding reception I am hosting. I won't bother making a practice run of it because I just don't trust myself with a bowl of guacamole. From Gourmet Nov. 2008 -- posted by cookiedog

Old English Crabmeat Appetizers (Very Easy)

Tue, 13 Jan 2009 20:37:39 -0500

I got this recipe from an older lady one day at my local grocery store. She was grabbing for a jar of this Kraft "Old English" spread so I asked her what she used it for since I never heard of it... So, she told me this recipe & I went immediately to find the ingredients, went home, made it & WOW, it was great! It's served on English Muffin Toast Points & would make a great appetizer for gameday, dinner parties, cocktail parties, etc. -- posted by BlondieItaliana

Caramelized Onion and Shrimp Bruschetta

Mon, 06 Apr 2009 21:04:24 -0400

Caramelized onion and golden raisins add sweet balance to the shrimp. It can be assembled in no time by making the onion spread ahead. Remove the shrimp for a vegetarian option and replace with crumbled feta. I've allowed 30 minutes resting time for the raisins and if the onions aren't made ahead of time another 30 minutes cooling time for the onions once cooked.We enjoyed them for Christmas Eve before the BIG meal.;) -- posted by Manami

Brandy Braised Kielbasa Bits

Sat, 02 May 2009 03:04:16 -0400

Love these nice tidbits! :) Quick to prepare and while they are cooking you can take care of either, the rest of the meal or spend time relaxing until these tasty bites are ready. PepperidgeFarm web site. -- posted by Manami

Yucatan-Style Shrimp/ Plantain Crisp/Guava Cream/Annatto Oil

Tue, 09 Jun 2009 10:30:03 -0400

Grilled shrimp which have been marinated in a Yucatan-Style marinade are served on plantain chips with a dollop of Guava Cream and a drizzle of Annatto Oil for a very elegant appetizer. Cooling time in the refrigerator = 30 minutes. McCormick Gourmet web site -- posted by Manami

Joe's Sausage-Cheese Balls

Wed, 24 Jun 2009 10:26:05 -0400

I have been making these sausage balls for many years now. I always make them around christmas and thanksgiving for partys and just to have around the house for friends that stop by. They are great! A Must Try Appetizer. -- posted by Chef Teer

Fresh Basil-White Bean Hummus

Thu, 16 Jul 2009 17:55:36 -0400

This Italy-inspired hummus is a recipe I created in celebration of my bountiful basil harvest. Did you know that basil has natural antidepressant properties? For me, that's just one more reason to put it in everything! -- posted by Prose

Shrimp Mousse

Tue, 25 Aug 2009 02:56:15 -0400

A recipe from Ricardo but it comes from a pupular singer in Quebec : Laurence Jalbert -- posted by Boomette

Creamy Deviled Eggs

Mon, 31 Aug 2009 11:36:31 -0400

Everyone wants to know what the secret is to making creamy deviled eggs. Can you keep a secret... it's the cream cheese. -- posted by Nasseh

Pumpkin Fluff Dip

Thu, 17 Sep 2009 14:15:34 -0400

This is a Midwestern classic apparently-- a school chum from Iowa told me about this recipe that's popular around fall and early winter, from having leftover cans of pumpkin from stocking up on sale but not wanting to make any more pumpkin pies-- they're popular for high teas, luncheon spreads, Superbowl parties, Thanksgiving and Christmas, or sitting on your can watching The Golden Girls. :D Since I didn't want to use actual marshmallow Fluff...this is my fluffy adaptation of this recipe that came out HEAVENLY. I could eat a drum of this stuff and not get bored of it! One 15 or 16 oz can of pumpkin works, or you can measure out 2 cups from a 28-oz can. You can also use 2 tsp pumpkin pie spice for the spicing but it tends to be overpowering, the subtler cinnamon and nutmeg is better. -- posted by the80srule

Creamy Cinnamon Dip (With Variations**)

Wed, 23 Sep 2009 16:24:56 -0400

This is a fabulous dip! It's great for parties, picnics, or even just because you like it! It's great for any kinds of fruits and I even toast some flour tortilla chips to dip in it. Source: McCormick -- posted by FLUFFSTER

Grilled Shrimp With Kahlua-Chipotle Chile Glaze

Mon, 05 Oct 2009 16:42:33 -0400

Recipe by Bon Appetit Chef de Cuisine - Jonathan Lindenauer. We have yet to try these out but they are on my list!!! Bon Appetit magazine, "Fiesta of the Senses" November 2009 edition. Am posting it here for safekeeping. :) Chef Jonathan says "the spices used in the glaze for the shrimp are a signature of Mexican cuisine. The heat they bring and the sweetness of the dish are offset by this bubbly Kahlua cocktail - 2 oz Kahlua Coffe Liqueur in a highball glass and club soda as needed.- a wonderful drink for a holiday toast!" ;) -- posted by Manami

An Indoor Camembert Picnic Platter for Parties and Fêtes!

Mon, 05 Oct 2009 17:05:54 -0400

Picnic like the French with a perfectly ripe Camembert, some garlicky sausage and a fresh, crusty baguette - eh voila! No need to go outside for a picnic, if the weather is inclement; enjoy a picnic in your kitchen at the kitchen table, or use the cheese platter as a centrepiece for parties, fêtes, cocktails or social gatherings! Lay a tartan rug on the table and use wicker baskets or a hamper if you wish...........be as "rustique" or as "chic" as you want to be! Great for Christmas, Thanksgiving, New Year, as well as for a summer picnics of course! -- posted by French Tart

Swiss Cheese Dip

Tue, 13 Oct 2009 14:56:50 -0400

This dip is so easy, with only 3-4 ingredients, and its suprisingly good! -- posted by Chef #695015

Leftover Turkey & Fixin' Phyllo Packets

Fri, 16 Oct 2009 17:53:12 -0400

One year when I was a kid, my great-aunt Helen visited us for Thanksgiving. I have this memory of her and my mom in the kitchen having fun creating a clever way to "re-package" thanksgiving leftovers. I couldn't have been older than 6 or 8 years old but my mom never tried it again. As an adult the memory stuck with me and here is how it came out...its so easy! And you can substitute the ingredients with whatever left-overs suit your taste. -- posted by Melanie B.

Sour Cream Cheese Puffs

Tue, 20 Oct 2009 17:46:58 -0400

Recipe by Annie Darling, Minneapolis MN. Annie says "she makes these pretty little puffs for all occasions - from a football party to a wedding rehearsal dinner." tasteifhome.com//appetizers -- posted by Manami

Mini Potato Corn Cakes With Cheddar & Sour Cream

Wed, 21 Oct 2009 13:51:18 -0400

Savory little mashed potato cakes with corn, green onions and cheese! Also has one of my favorite spices, chipotle chile powder. From a Hungry Jack ad in a magazine. -- posted by mailbelle

Hot Shrimp Hors D'oeuvres

Thu, 29 Oct 2009 10:22:59 -0400

Saw this on our local KCTS TV channel and copied it the best I could because they weren't giving out the amounts and one of the ingredients. So I have done my best. Plan to prepare it soon and see what the end result will be. If you beat me please give your suggestion and ideas. Thanks in advance. :) You can replace the shrimp with crab meat. Cooking time does not include the time needed to cook the shrimp. -- posted by TeresaS

Corn Casserole/Pudding

Sun, 01 Nov 2009 10:27:18 -0500

They served this at the country club I used to work at. It was delicious. -- posted by Pumpkin Pie's Mommy

Awesome Creamy Au Gratin Potatoes

Sun, 01 Nov 2009 10:27:35 -0500

This is a different spin on traditional au gratin potatoes, the taste is so addicting that you will keep coming back for more! -- posted by Pumpkin Pie's Mommy

Green Bean Almondine

Sun, 01 Nov 2009 10:27:35 -0500

These green beans are very flavorful and the crunchy almonds are outstanding. -- posted by Pumpkin Pie's Mommy

Pickle Wrap Dip

Mon, 02 Nov 2009 22:14:12 -0500

The yummy taste of pickle wraps with only 1/2 the hassle! -- posted by grungezombie

Pumpkin Dessert Dip

Sun, 08 Nov 2009 20:11:53 -0500

Savor every bite of Kraft Food's Pumpkin Dessert Dip. Each serving of this spicy-sweet dip goes a long way on pumpkin flavor. Recipe was found at: http://www.kraftfoods.com/kf/recipes/philadelphia-pumpkin-dessert-dip-52069.aspx -- posted by I <3 Cookbooks

Sweet Braised Whole Scallions (Molly Stevens)

Wed, 18 Nov 2009 16:10:55 -0500

This would be a fabulous, easy side dish for Thanksgiving. "As the scallions braise, the sweet anise flavor of the tarragon mingles with their oniony juices, giving the whole dish a candy-like sweetness. If you cant find fresh tarragon, or simply dont care for its taste, substitute fresh parsley or omit the herb altogether. The scallions will still taste delicious." Recipe is from "All About Braising: The Art of Uncomplicated Cooking" by Molly Stevens. -- posted by blucoat

Mini Sweet Potato Pies W/ Whipped Cinnamon Cream Cheese Topping

Fri, 20 Nov 2009 16:37:13 -0500

These sound like a great idea for our office party! Recipe from Aaron McCargo, Jr from Big Daddy's House. -- posted by mailbelle

Sweet and Spicy Cranberry Meatballs Crock Pot

Mon, 23 Nov 2009 14:19:37 -0500

If you like a little heat with your meatballs.... -- posted by Brooke the Cook in WI

Sweet-Hot Glazed Nuts

Tue, 24 Nov 2009 14:46:28 -0500

A tantalizing combination of sweetness and spice--these hot/sweet nuts are always a hit! Recipe may be made with almonds, walnuts or pecans (or a combination). Originally from Sunset magazine. -- posted by BecR

Christmas Deli Salad With Pomegranate, Parma Ham and Gorgonzola

Mon, 30 Nov 2009 01:59:21 -0500

A fabulous wilted salad boasting the rich, festive colours of vibrant crimson reds and lush holly greens, as well as being full of flavour - this is simply a wonderful salad for the Christmas, New Year or Thanksgiving family table. Please do use any blue cheese or ham of your choice; Stilton or Roquefort would be lovely as well as Prosciutto or Bayonne ham.......and, if you are serving any vegetarians, just leave the ham out of the equation! The dressing can be made up a few hours or a day beforehand, just wilt the leaves and assemble the salad right before serving. Serve this salad with crusty rolls or some thinly sliced rye bread and a glass of chilled Rosé or Chardonnay. -- posted by French Tart

Crab & Polenta Bruschetta

Thu, 03 Dec 2009 09:49:50 -0500

As you probably know, my family before-me loved polenta and they still do. So this recipe caught my attention, and then we bought the items and yesterday we made it! I loved it & the staff did too! :) Feel free to substitute ready-to-eat-polenta if you'd like. Slice it into rounds (as it looks like a round log) grill, and then top with crab salad. Actually - the whole recipe could all be store-bought-ready-to-eat! However, I doubt that it would taste as great IMHO! ;) CuisineAtHome, Issue #78, December 2009.Total cooking & prep time = 1 hr + chilling. -- posted by Manami

Baked Bacon-Wrapped Brown Sugar Smokies

Wed, 23 Dec 2009 14:38:59 -0500

I've seen other recipes for these little indulgent treats, but they cook them in a crockpot and I prefer to bake ours. Baking them in the oven allows the bacon to crisp, the liquids to be released from the Smokies, and the brown sugar to caramelize on them deliciously. It also allows to you control the fat content of them a bit more easily, as most of the bacon drippings will remain on the sheet pan after cooking. We usually make them during the holidays, but they're good for all year 'round, of course. So easy to make! -- posted by Julesong

Sparkling Cranberries

Tue, 29 Dec 2009 02:24:13 -0500

borrowed and reposted from 101 cookbooks for safekeeping, these look very tasty. i betcha you could do this with blueberries for a summer treat too. cooking time is cooling/drying time -- posted by spiritussancto

Pizza Frita

Wed, 30 Dec 2009 02:15:20 -0500

This has long been a family tradition as an appetizer during the holidays. It's not the most healthy of foods, but is healthier than many other fried dough recipes out there since it's quick fried, and soaks up a lot less of the oil it's fried in. This is a recipe that's always a pleaser, and quite tasty when dipped in some sugar, or even by itself. The anchovy paste variant is my favorite. It doesn't taste like anchovy at all - instead it has a quite pleasant flavor, and almost omits the need for sugar dipping the finished product. -- posted by Obsidian468

Major Grey's Chutney Cheese Ball With Cherries and Pecans

Mon, 18 Jan 2010 01:11:29 -0500

This is a great tasting cheese ball that is very simple and easy to prepare! Requires several hours chilling-- so plan ahead. Serve with assorted crackers or crusty bread, add a nice bottle of wine and grapes for a party or tucked into the picnic hamper. From Taste of Home. -- posted by BecR