I have to say, living in South Carolina, and preparing for the holidays is much, much different than back home in PA. For one thing, it was 75 degrees today. Seriously? The idea of turkeys and Christmas trees doesn't feel entirely right without a solid crisp to the air. Secondly, this is our first holiday without our families, so there's going to be considerably less food (although, if Kyle gets his way, not much less food.)
While it's really difficult to be away from our loved ones for the holidays, it has been nice to have some much-needed family time. Kyle's had the week off, and it's been really nice leisurely doing things together, instead of having to cram a lot into a small amount of time.
Since Kyle works in the kind of job where you can't really eat heavy meals or have hearty snacks, he had some requests for this week. I thought, instead of sharing Thanksgiving recipes like I did last year, I'd share some quick and easy favorites that most people seem to buy boxed or canned. It is possible to make a deliciously simple hors d' oeuvre without going to the freezer section. Try it!
Pigs in a Blanket
You'll need:
- 1 package mini hotdogs, or cocktail wieners (I prefer the turkey- they're less fat and you really can't tell the difference.)
- 1 sheet of puff pastry (you can also use pre-made croissant pastry if you don't have the puff pastry- the instructions are the same, except that the triangles are already cut for you.)
- Cooking Spray
- Preheat your oven to 400 degrees.
- Most puff pastry is already sectioned into three strips. Separate the three strips (or cut your pastry into three even strips.
- Take each strip of pastry and cut into three even squares.
- Cut each square into two triangles.
- Once you have triangled your puff pastry, take one triangle and one mini hot dog at a time, and roll the pastry triangle over the hot dog, starting with the larger end of the triangle.
- On a greased cookie sheet (just spray the sheet well with some cooking spray) place each pig in a blanket on the sheet, 2 inches apart on the cookie sheet.
- Bake for 15- 20 minutes, or until golden brown.
- Enjoy!!
Bacon and Cheese Stuffed Biscuits
- 6 oz cheddar and/or colby jack cheese
- 4 strips of cooked bacon, chopped
- 3 cups all purpose flour
- 4Tb baking powder
- 1Tb sugar
- 1tsp salt
- 3/4 cup butter
- 1 1/4 cups milk
Instructions:
- In a large bowl, stir together the flour, baking powder, salt, sugar and cream of tartar. Pour mixture into a food processor.
- Add butter until the mixture resembles coarse crumbs.
- Pour ingredients into a bowl.
- Add milk all at once.
- Stir just until moistened.
- Turn dough out onto a lightly floured surface.
- Knead dough by gently pressing and folding for four to six strokes, or just until dough holds together.
- Don't over work your dough. It doesn't have to look perfect.
- Pat or lightly roll dough until 3/4 inch thick.
- Cut the dough into 2 1/2 inch pieces (if using a knife or roll cutter, it helps to flour your implement)
- Using your thumb, press a small indent into the center of the roll.
- Place your cheese and crumbled bacon in the indented spot.
- Gently fold the roll around the bacon and cheese. (Use about a teaspoon of cheese and bacon- overstuffing the roll will cause it to bubble out cheese and burn on your pan.)
- Place biscuits one inch apart on an ungreased baking sheet.
- Bake at 450 degrees for 10-12 minutes or until golden.
- Remove from baking sheet and serve immediately.
- Enjoy!!
I know that these are some pretty starchy appetizers, but trust me, they're awesome! If you're looking for something a tad healthier, try my spinach dip recipe using low fat mayo and sour cream. Laela and Kyle scarf it up!!
Have an amazing Thanksgiving!! And remember, it's just one day. If you have to choose between being Martha Stewart, and spending time with your family- choose your family. Enjoy the day.
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