Holiday Appetizer Recipes

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These five appetizer recipes would make a dreadful increasing to any Thanksgiving or Christmas potluck.

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Recipe: Snap Pea Crab Canoes

8 oz. Snap peas

8 oz crab meat

4 oz cream cheese, room temperature

1 green onion with top, cut into one-inch chunks

1 t lemon juice

1 t Dijon mustard

Heat a quart of water to boiling. Add the snap peas and blanch for one minute. Drain, then put in ice water for one minute, then drain again. Considered cut a slit into the level side of each snap pea, then set aside. Put the remaining ingredients into a food processor and pulse until smooth. Put the crab combination into a Ziploc bag and cut a small triangle off the angle of the bag. With one hand, hold a snap pea so that the slit opens, then fill with the crab mixture.

If your house doesn't like seafood, try this disagreement instead:

Recipe: Snap Pea Cheese Canoes

8 oz snap peas

4 oz cream cheese, room temperature

1 green onion with top, cut into one-inch chunks

2 T minced chives

½ t garlic salt

Heat a quart of water to boiling. Add the snap peas and blanch for one minute. Drain, then put in ice water for one minute, then drain again. Considered cut a slit into the level side of each snap pea, then set aside. Put the remaining ingredients into a food processor and pulse until smooth. Put the cheese combination into a Ziploc bag and cut a small triangle off the angle of the bag. With one hand, hold a snap pea so that the slit opens, then fill with the cheese mixture.

Recipe: Sweet Potato Rounds with Roasted Garlic and Feta

2 large sweet potatoes, sliced ¼-inch thick

2 large heads of garlic

2 T + 1 t olive oil, divided

1 t salt 1 t dried sage

¼ C crumbled feta cheese

Preheat the oven to 450 degrees. With the sweet potato slices in a bowl, add 2 T olive oil, salt, and sage, and stir to coat. Place the slices in a particular layer on two cookie sheets. Put each head of garlic on a quadrilateral of aluminum foil. Drizzle 1 t of olive oil over the two heads of garlic, then wrap them both with aluminum foil and place on the cookie sheets. Roast for 10 minutes, flip the slices, then roast for someone else 10-20 minutes, until the slices are brown at the edges. Remove from the oven.

Turn the oven to broil. Squeeze the roasted garlic cloves into a bowl and mash roughly. Spread mashed garlic onto the sweet potato rounds and then add a bit of crumbled feta to each round. Broil for about 2 minutes.

Recipe: Bruschetta Bites

1 tube of crescent roll dough

4 oz cream cheese, room temperature

1 T mayonnaise

1 clove garlic, minced

20 whole fresh basil leaves

3 small, sweet tomatoes, sliced thin

Parmesan cheese, sliced thin

Preheat the oven to 325 degrees. Take the crescent roll dough out of the tube but leave it in the tube shape. Slice into ¼-inch rounds and place in a particular layer on an ungreased cookie sheet. Bake until golden brown, about 11 minutes. Cool on a wire rack. Mix the cream cheese, mayonnaise, and garlic. Spread each dough round with cheese mixture, then layer with one basil leaf, one tomato slice, and one parmesan slice.

Recipe: Quick & Easy Butternut Hummus

1 butternut squash, about 2 pounds

2 cloves garlic

½ C tahini

¼ C olive oil

2 T lemon juice

½ t salt

½ t paprika

Preheat the oven to 325 degrees. Cut the squash in half and place cut-side down on a cookie sheet. Bake for 45 minutes. Scoop the flesh of the squash out of the skin and place in a food processor. Add remaining ingredients and pulse until the combination is plane and creamy. Serve with pita bread. A spectacular, vegetarian appetizer packed with fall flavor!

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