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  • Writer's pictureRhonda Morrison

Thanksgiving party appetizers everyone will love

Pumpkin Dip recipe, Apricot Bacon Bites recipe, and Pear Cheese and Walnut Crostini recipe #sharecooklove #thanksgiving #holidaybuffet


I am putting together my list of the recipes I want to have this year for my Thanksgiving spread. I am starting off with appetizers. The three starter recipes I have written can be used for either dessert or the beginning of a meal. And actually, these dishes can be served anytime during the holiday season. I use simple shortcuts to make an appetizing display for 20 or so guests in under an hour.

One shortcut in making appetizers is in making dips. This Pumpkin Dip is like having a lighter pumpkin pie. A dip also eliminates the dilemma over a smaller or bigger slice of pie. This is a great make-a-day-ahead recipe that takes only five minutes to whip up. This dip can be served with walnut sandies, gingerbread, snickerdoodles, ginger snaps, or cubed spice cake. Serve this dip in a hollowed pumpkin or in a pumpkin-shaped bowl for a special touch. Refrigerated premade doughs can help build a fascinating recipe quicker than waiting for your own dough to rise. I used one can of refrigerated crescent dough to make 48 Apricot Bacon Bites. A little goes a long way in this recipe. It also packs big flavor in every little bite.


If you are looking for that perfect sweet and salty combination for fall, look no further. Turn one baguette into a huge crowd pleaser. I use a French baguette to feature sliced baked pears in my Pear, Cheese, and Walnut Crostini appetizer. These little toasts are so pretty and inviting. They taste so decadent yet are so easy to make. Whip these up for a perky addition to your menu.

Enjoy these recipes throughout the holidays. Each of these dishes brings cheer and variety to the classic Thanksgiving tabletop.

Pumpkin Dip 29 oz. can100% pure pumpkin 8 oz. Cream cheese, softened 1 ½ cup brown sugar 1 ½ tsp. cinnamon ½ tsp. ground ginger ¼ tsp. ground cloves ¼ tsp. ground nutmeg

Cream the cream cheese with a hand mixer or with a stand mixer with a whisk attachment. Once the cream cheese is fluffy and smooth, slowly beat in pumpkin and brown sugar until smooth. Incorporate all of the spices. Cover and refrigerate until ready to serve. It can be served with walnut or pecan sandies, gingerbread, snickerdoodles, ginger snaps, or cubed spice cake. Best served the next day.

Apricot Bacon Bites 8 oz. Crescent seamless dough sheet ¼ cup all-purpose flour 1 cup apricots ½ cup brown sugar ½ cup butter ½ tsp. vanilla 3 thick-cut bacon slices, cooked and crumbled 1 cup shredded cheddar

Preheat oven to 375. Cook bacon, drain and crumble. Prep two 24 count mini muffin tins with cooking spray. Dust a flat surface with flour for rolling the dough. Dust a rolling pin and dough with remaining flour. Roll out the dough into a 9x13 rectangle. Make 8 slices down the longest part and 6 slices across the narrow part creating 48 squares of dough. Allow dough to come to room temp. Slice dried apricots into thin strips. Melt butter in a nonstick skillet over medium heat. Add brown sugar and stir until sugar is dissolved. Add apricots and vanilla and stir for 2 to 3 minutes over medium heat until the apricots begin to soften. Remove from heat and stir in bacon. Fit the dough squares into each muffin cup by stretching it with your fingers to go up the sides of each cup. Fill each dough with ½ tsp. apricot filling. Top each filling with a few shreds of cheddar. Bake for 13 to 15 minutes or until dough is lightly browned. Remove from pans immediately and serve. Pear, Cheese, and Walnut Crostini 8 oz. French baguette 11 oz. goat cheese 1 cup diced walnuts 2 tbsp. honey ¼ cup olive oil 1 firm large bosc pear Fresh cracked black pepper

Preheat oven to 350. Slice baguette into ¼ inch thick slices at a 45-degree angle and discard the heels. Lay each slice on a baking sheet and brush the top side with olive oil. Mix together goat cheese, honey, and walnuts. Core the pear and slice into thin slices. Spread the goat cheese mixture on top of the olive oil on the bread slices. Top the goat cheese with one pear slice. Brush pear slices with remaining olive oil. Lightly sprinkle each slice with black pepper. Bake for 20 minutes or until the goat cheese is lightly browned.

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