Traditions are great and don't get me wrong, I love doing the normal, predictable Thanksgiving food. So when my Mom came to me this year and said we should think about doing something new, not only was I surprised, but I didn't even know where to begin.
Every year, at least for my family, has been the same exact thing for Thanksgiving. Some may say, "how on earth can you do that?" Which I always reply with "Well, we only eat it once a year, so." I guess I never really thought it was a big deal. I like turkey and you can't go without all the wonderful side dishes. Potatos, Green Beans with those yummy roasted onions on top. Some people do Candy Yams, we do not. Although, it is one of my Mothers favorites. Let's see what else, ah yes, the pies! Pumpkin of course and sometimes we will throw in a cheesecake if we are feeling fancy.
Our appetizers are no different. Cut up veggies, with a homemade ranch sauce. Which really is to die for! The meat and cheese platter with the fun sausage and many different kinds of cheeses. Boats loads of crackers, like Chicken and a Biscuit, Triscuits, and my favorite Wheat Thins. A Veggie cracker may even make an appearance. Now, it has been this way for as long as I've had Thanksgiving. Sure a change kind of sounds nice but I have to admit, I'm already cringing at the fact that there will be no veggies and cheese and lovely sausage. I live for my Platters!
So, being the big girl that I am, I started looking for some new ideas. Nothing is better than Pinterest for new ideas!
Homemade Cheese Crackers
Spend no more on those cheesey goldfish, with this easy to do recipe!
Ingredients:
1 cup plain flour
This can be done in a 50/50 mix with wheat flour and all purpose if you like.
8oz shredded cheese
Sharp/Extra Sharp Cheddar Cheese
60g or about 1/2 cup Unsalted, cold butter
1/4-1/2 teaspoon Salt
2 Tablespoons Cold Water
How to make:
- Step 1. Use a pastry blender or hand mixer, cut butter into flour until it forms coarse crumbs.
- Step 2. Add salt and mix together
- Step 3. Next, add the shredded cheese and cut into mixture.
- Step 4. Add water, 1 T at a time!
- Step 5. Use your hands to form a dough ball and divide into 2 portions. Wrap them in plastic and chill for about 20 minutes or longer.
- Step 6. Preheat your oven to 325 degrees.
- Step 7. Line baking tray with parchment paper.
- Step 8. Working with one portion of the dough at a time. Place dough in between two sheets of wax paper or cling wrap. Roll dough out to about 1/8" thickness. Cut in shapes of your choice. I did little squares! Transfer to baking sheet.
- Step 9. Use a chopstick or toothpick to create the tiny holes or eye balls, if you did fish.
- Step 10. Continue gathering the trimmings and re-rolling until mostly gone. Add the remainder to the resting dough in the fridge.
- Step 11. Bake for around 15-17 minutes depending on shape and size of crackers. Keep checking to make sure they don't burn! Cool for 10 minutes before removing from tray and store in air tight container.
Little Smokies
If you're a sausage fan like me, this is for you as well!!
I love to make these, not only are they super satisfing but the are easy to make!
Ingredients:
1 16oz pound of Bacon
1 14oz package of Little Smokie Sausages
1 Cup Brown Sugar
Directions:
1. Preheat oven to 350 degrees. Line a baking sheet or jelly roll pan with tin foil.
2. Cut bacon into thirds using a sharp knife or scissors.
3. Wrap 1 of the bacon slices around each smokie and secure with a toothpick.
4. Place on baking sheet or jelly roll pan. Sprinkle with brown sugar.
5. Bake sausage for 40-45 minutes or until the bacon is crisy and brown sugar has melted.
6. Serve right away or keep warm in a crockpot. Makes around 48 little smokies.
Irish Potato Bites
I chose this because not only does it have potatos, which I love but it is an Irsh recipe as well. Winning!!
20 Red Potatos
1/2 cup Shredded Cheese
Sour Cream Optional
Salt and Pepper
Chives
Bacon Pieces
1 Tablespoon Butter
To make:
- Fill large pot with water, add cleaned potatos. Bring to a boil.
- Cook until fork tender.
- Preheat oven to 400 degrees.
- Once potatoes are cooked and have cooled, cut each one in half. Be sure to slice a bit from the bottom to level the potato halves, so they sit up with rolling over.
- Scoop out center of each potato half and save in another bowl.
- Add cheese, butter, chives to bowl. Salt and pepper to taste. Also sprinkle salt over potato halves.
- Refill potato halves with mixture.
- Place on baking sheet and into oven for 10 minutes to reheat and melt the cheese.
- Remove from oven and serve with sour cream and bacon bits.
7-Layer Bean Dip
Ingredients:
4 Tomatoes, seeded and finely chopped.
1 package taco seasoning
1 16oz container sour cream
1 large can olives, drained and sliced.
1-2 16oz cans refried beans
3 ripe avocadoes, mashed.
1-2 cups grated cheese.
1 cup green onions, chopped.
Directions:
1. Layer ingredients in order listed in 9x13" pan. Spread each layer out evenly.
2. Serve with tortilla chips, bread, or your favorite and Enjoy!
Mini Fried Onion Blooms
Ingredients:
2 pounds Cipollini onions, peeled and sectioned. Not cut through all the way.
2 large eggs
1 cup buttermilk
2 cups all-purpose flour
1 Tablespoon paprika
1 Tablespoon kosher salt
1 teaspoon garlic powder
Vegetable oil for frying
Directions:
1. Prep onions by slicing and removing the root end. Carefully peel each onion. Using a sharp knife to cut onions into eighths. Do not cut all the way through.
2. Gently separate each piece into sections. Being careful not to completely undo them.
3. Toss in buttermilk and egg mixture. Let sit for 5-10 minutes to soak.
3. Stir together flour, paprika, salt, pepper, garlic powder, and cayenne. Remove from buttermilk and dust heavily with flour mixture. Get into all the cracks of each onion.
4. Heat fryer to 350 degreees. Fry each onion for about 4 minutes or until they are golden brown. Remove to papertowels to drain.
5. Serve with homemade dipping sauce.
Dipping Sauce:
1/4 cup mayo
1/4 cup sour cream
1 Tablespoon Ketchup
1/2 teaspoon paprika
Pinch of salt and pepper
Hummus Dip
Ingredients:
1 15oz can chickpeas
1/4 cup fresh lemon juice
1/4 cup well-strained tahini
1 small garlic clove
2 Tablespoons extra virgin olive oil
1/2 teaspoon cumin
salt to taste
2-3 Tablespoons water
Dash of ground paprika
Directions:
In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.
Not Your Tradition Veggie Tray
Spicy up this years veggie tray with fun colorful seasonal veggies!
Cut them into different shapes!
Try a new dipping sauce instead of ranch!
Just have fun and explore taste buds you normally wouldn't!
Hot Chocolate Fudge
Ingredients:
2 cups dark chocolate chips
14oz sweetened condensed milk-divided
1 cup white chocolate chips
1 1/2 cups marshmellows, mini.
Directions:
In a microsafe bowl or over a double boiler melt white chocolate chips and 3 Tablespoons of sweetened condensed milk.
In a separate bowl, combine dark chocolate chips with remaining sweetened condensed milk.
Line a pan 9 x 9" with foil and grease with butter or shortening.
Microwave dark chocolate for 30 seconds and stir. Microwave for 15 more seconds then stir until smooth. Transfer mix into prepared pan and spread even.
Microwave white chocolate the same way. Stir until smooth. Spread on top of dark chocolate layer.
Top with mini marshmellows and gently press down. Refrigerate for at least 4 hours to set and firm.
Remove from pan and foil. Cut into bite size pieces.
Cheesecake Yummy Bars
Ingredients:
1 log refrigerated cookie dough
20 oreos, plus some for crushed topping
2 8oz bars of cream cheese, softened
1/2 cup sugar
2 large eggs
1/2 teaspoon vanilla
Pinch of salt
Carmel for drizzeling over top
Directions:
Preheat oven to 325 degrees. Line a 8 x 8" baking dish with parchment paper or foil. Leave a 2" overhang.
Press cookie dough into bottom of baking dish, in even layer.
Top with a layer of Oreos. Make a single layer.
Make cheesecake layer:
In a medium bowl using a hand mixer. Beat cream cheese, sugar, eggs, vanilla, and salt.
Pour over Oreo layer and smooth to form even layer.
Top with more crushed Oreos and bake until the center is only slightly jiggly. About 35-40 minutes. Check around 35 minutes.
Place in frige to chill for at least 3 hours or overnight.
Remove cheesecake bars from baking dish and slice, drizzel with carmel topping. Enjoy!
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