Published on November 25, 2014
Appetizers Thanksgiving Recipes Appetizers Cranberry Dip Prep: 5 minutes Cook: 20 minutes Ready time: 8 hours, 25 minutes 1, 12 ounce, package fresh cranberries 1 cup chopped pecans 1 cup white sugar 1, 8 ounce, package cream cheese 1 cup apricot jam 1. Preheat oven to 350°F (175°C) 2. Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all berries. Bake until the cranberries pop and release their liquid. 3. Remove from oven and stir in the apricot jam and pecans. Refrigerate overnight to blend the flavors. To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish. Serve with buttery round crackers or small pretzels. Mouth-Watering Stuffed Mushrooms Prep: 25 minutes Cook: 20 minutes Ready time: 45 minutes 12 whole fresh mushrooms ¼ cup grated Parmesan cheese 1 tablespoon vegetable oil ¼ teaspoon ground black pepper 1 tablespoon minced garlic ¼ teaspoon onion powder 1 (8 ounce) package cream cheese, softened ¼ teaspoon ground cayenne pepper 1. Preheat oven to 350°F (175°C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems. 2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, l taking care not to burn garlic. Set aside to cool. 3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet. 4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under the caps.