Thanksgiving Appetizer Ideas

My family loves appetizers, and me personally I am a huge fan of dip :), so in an effort to change things up, I am putting some "different" recipes below, they stray from the traditional sausage and cheese platter, and cheeseball family. These are recipes that I have found online in the past but have added things to to change them some, and try to add a different flavor.

For this recipe, I took typical blue cheese bites and added a taste of fall with some apples, and rosemary goes well with turkey so it seemed like a natural progression.

1 cup crumbled blue cheese
1/4 cup chopped pecans

1 ounce cream cheese, softened

1/2 teaspoon dried rosemary leaves, crushed

2 Apples peeled, we use honeycrisp, because they are a little sweet.

1 (8 ounce) can refrigerated crescent dinner rolls

Mix blue cheese, pecans, cream cheese and rosemary. Cut each apple into 16 wedges; set aside.

Separate dough into 8 triangles. Cut each triangle in half lengthwise, forming 2 triangles. Spread 1 tablespoon cheese mixture over each triangle; place 2 apple wedges along wide end of each triangle. Roll up each triangle from wide end and place point side down 1 inch apart on ungreased cookie sheet.

Bake at 375 degrees 18 to 22 minutes or until golden brown. Serve warm.

Makes 16

I have an abnormal love of Fondue, maybe it's the Cheese :), My Hubby and I like to make fondue for date nights at home, because it is so much less expensive than going out for it. However, it also makes a GREAT appetizer. For this one, we add in Apple Cider instead of wine and it makes a sweet and savory dish.

2 cups apple cider

2 cups mozzarella cheese, shredded

1 1/2 cups provolone cheese, shredded

1/4 cup flour

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

Bring the apple cider to a boil on the stove or in fondue pot, until the cider is reduced by half.

Add the remaining ingredients to the boiling cider whisking constantly

Continue to heat until the mixture is smooth and bubbling hot.
Turn down the heat and either serve it in the fondue pot, or in a warm dish and reheat as necessary to keep the cheese from getting too thick. Serve with French and Pumpernickle bread, apple slices, and veggies (carrots go very well).

Makes enough for 3 Cups.

Till next time,