Anonymous wrote:I did read an entertaining guide that said you shouldn't serve apps--you spent all day cooking a ton of food, why fill people up on cheese? I tend to agree.

I agree too but if someone was hosting and asked me to bring an app, I would bring one.

I did read an entertaining guide that said you shouldn't serve apps--you spent all day cooking a ton of food, why fill people up on cheese? I tend to agree.

I'm doing bacon wrapped dates:

http://jadoreyoumore.com/2010/11/08/bacon-wrapped-dates-with-parmesan/

Stuffed mushrooms would be a great Thanksgiving app IMO! I also love pumpkin dip- a can of Libby pumpkin, 1 container of cream cheese and 1 small jar of marshmallow fluff. Beat all well (cream cheese at room temp) and add a tsp or two of cinnamon, nutmeg and ginger. Serve with pretzel sticks and ginger snaps.

Just don't do chopped liver like my in-laws. Ugh ugh ugh.

Trust me. You will rise to rock star status if you make this. I highly recommend the horseradish twist suggested toward the end of the recipe. http://www.foodnetwork.com/recipes/rachael-ray/swiss-and-bacon-dip-recipe/index.html

Hi OP, this may be too late for you but thought I'd toss a few ideas out for you for consideration - happy thanksgiving! ; )


Triscuit Snacks

2 cups Triscuit crackers (crushed -- save half for coating)
1 cup honey
1 cup raisins
1 cup chunky peanut butter
1/4 cup powdered milk

Mix ingredients together and form into balls. Roll balls in crushed Triscuits saved aside. Refrigerate at least one hour.



Celery Bites with Roasted Red Pepper Cream

4 ounces extra-firm silken tofu, such as Mori Nu brand
2 green onions, chopped
1 roasted red pepper (water packed), drained and chopped
1 cup cooked no-salt-added white beans, rinsed and drained
2 teaspoons Dijon mustard
4 ribs celery, cut into 24 2-inch pieces
6 pimiento-stuffed green olives, each cut into 4 slices

Purée tofu, green onions, red pepper, beans and mustard in a food processor until smooth; cover and chill for one hour. Spoon red pepper cream onto each piece of celery, garnish with a slice of olive and serve. You can make the red pepper cream a day or two in advance; stir well and assemble just before serving.




Spiced Won Ton Crisps

24 won ton wrappers
1/4 cup olive oil or melted butter
Chili powder or curry powder

Preheat oven to 350. Stack won ton wrappers and cut into half diagonally with a large sharp knife to make triangular pieces.

Line a baking sheet with foil to facilitate cleanup. Arrange wrappers in a single layer so edges are not touching. Brush with olive oil and sprinkle lightly with chili powder or curry.

Bake until lightly golden and crisp, about 6 to 8 minutes.

Let cool on a wire rack. Serve at once or store airtight for up to 3 days.