Thanksgiving Appetizers

While you and your guests are waiting for the turkey to be done, munch on some Thanksgiving appetizers. Veggie trays, veggies and dips, and trays of assorted small snacks will keep everyone happy while anticipating the main event.

Thanksgiving appetizers should be simple and easy to make ahead of time since you will have plenty to do to get the rest of the meal on the table. If your guests offer to bring something, you might suggest that they bring an appetizer.

Here are some favorite appetizers for Thanksgiving:

Deviled Eggs

Ingredients:

6 hard boiled eggs
3 tablespoons of mayonnaise
1 tablespoon mustard
1/8 teaspoon of celery salt
1 tablespoon of pickle relish
Paprika

Directions:

Cut the eggs in half lengthwise, being sure not to crack the white. Remove the yolks from the whites. Mash the yolks with the mayonnaise, mustard, celery salt, relish and salt.Use a piping bag or a zip top bag with one corner cut off to pipe the yolk mixture back into the yolk space in the egg white. Top with a pinch of paprika. Chill/Serve cold.
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Marinated Mushrooms

1 lb fresh mushrooms
1/3 cup red wine vinegar
1/3 cup vegetable or olive oil
1 medium onion, diced fine
1 tsp. salt
2 tsp. dried parsley flakes
1 tsp. dry mustard
1 T. brown sugar

Clean mushrooms, trimming the end of each stem. Leave the mushrooms whole. In a saucepan, mix the remaining ingredients and bring to a boil. Add mushrooms and simmer 5-6 minutes or until the mushrooms appear darker in color. Remove and let cool. Chill in a covered bowl, stirring occasionally. Drain and serve.

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Mom's Artichoke Dip

1 can artichokes, drained, and chopped
1 cup grated Romano cheese
1/2 cup shredded mozzarella
1 cup mayonnaise
1/4 tsp. garlic powder
1/3 cup seasoned bread crumbs

Preheat oven to 350 degrees. Fold together artichokes, cheese, mayonnaise, and garlic powder in medium bowl until well blended; salt and pepper to taste. Place mixture into small casserole dish, top with even layer of bread crumbs. Bake 25-30 minutes on center rack until bread crumbs are golden brown; let stand 5 min. Serve with bread or crackers.

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Easy Crab Dip

1 8 oz pkg. cream cheese
2 to 3 tablespoons picante sauce
1 6 oz can crabmeat, drained, flaked and cartilage removed

Mix together and serve with crackers or celery sticks

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Snack Mix

2 bags of Craisins (dried sweetened cranberries)
1 bag of bite sized pretzels
1 bag of fall colored M&M’s
1 box of golden raisins
1 bag of roasted and salted pumkin seeds
2cans of smokehouse almonds or a can of mixed nuts.

Stir all ingredients together in a large serving bowl. Your guests will love this easiest of Thanksgiving appetizers.


Zesty Pepitas (Pumpkin Seeds)

3 Tbsp butter
4 cups hulled raw pumpkin seeds (pepitas
) 1/2 cup soy sauce
2 tsp Worcestershire sauce
1/4 tsp garlic salt
1/4 tsp salt
Few drops hot pepper sauce (to taste)

Melt butter in a large fry pan,. Add pumpkin seeds, soy sauce, chili powder, Worcestershire sauce, garlic salt, salt and hot pepper sauce and mix well. Cook, stirring over medium heat until seeds are thoroughly coated. Spread pumpkin seeds on ungreased baking sheet. Bake in preheated 325 degree F oven for 20 minutes, stirring occasionally. Watch carefully so seeds don't pop. Let cool on paper towels and store in airtight containers.

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Pecan Crunch

1 pound pecan halves
1/2 cup butter
1 cup white sugar
2 egg whites, stiffly beaten
Pinch salt

Preheat oven to 275 degrees F (135 degrees C). Toast pecans for 10 minutes or until lightly toasted. Set aside to cool. Fold sugar, salt and pecans into egg whites. Increase oven temperature to 325 degrees F (165 degrees C). Melt butter or margarine on a sheet pan. Spread the nut mixture over pan and bake for 30 minutes, stirring every 10 minutes. Remove from oven and allow to cool.

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