So are ya’ll as excited as I am for Thanksgiving? I love food so getting together with the family for food and fun is always exciting. There are two things that are always on the tv come Thanksgiving day. The parades during the morning when we’re finishing off the cooking and the football game later on that day.
Today’s post is all about snacks that you can have circulating while the game is going. That these recipes are not ones that would usually be cooked during thanksgiving, but can also be used during any football game party that you decided you want to have.
1) Preheat oven to 400 degrees F. Cut potatoes into wedges. You should get 10-12 wedges per potato. Toss wedges with olive oil, salt, pepper, and garlic powder.
2) Line a baking sheet with parchment paper and spread potatoes out on the baking sheet. Try to make sure that they aren’t stacked at all. Baked potatoes for 35-40 minutes, flipping once halfway through. Finished wedges should be crispy on the edges and sides and tender in the center.
3) While potatoes bake, stir together mashed avocado (really ripe) and sour cream. You can also pulse in a small food processor. Add lime juice and a pinch of salt. Also cook bacon and crumble and grate cheese.
4) When potatoes are baked, re-position the potatoes so they resemble shingles on the sheet pan. They should slightly overlap. Top potatoes with cheese and crispy bacon. Return to oven for 5-6 minutes until cheese is bubbling.
5) Finish potato wedges with avocado sauce and fresh chopped chives (or scallions). Serve while hot!
TOTAL TIME: Prep/Total Time: 20 min.YIELD:4 servings
- 1 tube (8 ounces) refrigerated crescent rolls
- 16 slices pepperoni, cut into quarters
- 2 pieces string cheese (1 ounce each), cut into quarters
- 3/4 teaspoon Italian seasoning, divided
- 1/4 teaspoon garlic salt
Author: Southern Made SimpleServes: 10 Taco CupsINGREDIENTS
- 1. Unroll crescent dough; separate into eight triangles. Place eight pepperoni pieces on each. Place a piece of cheese on the short side of each triangle; sprinkle with 1/2 teaspoon Italian seasoning. Roll up each, starting with the short side; pinch seams to seal. Sprinkle with garlic salt and remaining Italian seasoning.
- 2. Place 2 in. apart on a greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Yield: 8 appetizers.
- *Feel free to use ANY of your own favorite taco ingredients for this dish. This is such a versatile appetizer and they’re really easy to customize to your own liking!
- 1 lb ground beef – scrambled and cooked
- 1 packet taco seasoning mix
- 1 package shredded lettuce
- 1 8 oz package shredded Taco blend cheese
- 1 avocado – prepared into guacamole
- 1 cup salsa
- Sour Cream
- Chopped cherry tomatoes, black olives, green onions, jalapenos for optional garnish
- 9 oz clear plastic cups
NOTES1 lb of ground beef is enough to make about 10 taco cups. Consider doubling the recipe if feeding a larger crowd.These Loaded Bacon Jalapeno Deviled Eggs will be a fun addition to your summer picnics. Cheese, bacon, and peppers adds a great flavor to the filling.
- Cook ground beef and add in taco seasoning according to packet instructions
- Scoop a spoonful of taco mixture into clear plastic cups to use as the bast of the dip, followed by a layer of each listed ingredient according to your liking. Top with extra cheese , jalapenos, olives, etc.
- 9 hard boiled eggs
- 2 ounces cream cheese, softened
- 1/4 cup ranch salad dressing
- 1 teaspoon minced garlic
- 1/4 cup mayonnaise
- 2 Tablespoons finely diced jarred jalapeno slices
- 1/2 cup finely shredded cheddar cheese
- 4 strips bacon, chopped
- salt and pepper
- smoked paprika
- 18 jalapeno slices, for garnish, if desired
10 mins15 mins25 minsAuthor: Holly N.Serves: 12 servingsIngredientsFollow Spend With Pennies on Pinterest for more great recipes!
- Cut the eggs in half side ways to make little egg cups. Remove the yolk gently and place in a bowl. Slice off a tiny circle from the bottom of each egg, so the cups will stand up.
- Dice the egg yolks with a fork, and then add the softened cream cheese, salad dressing, garlic, and mayo. Mix together until creamy.
- Stir in the diced jalapeños, cheese, and bacon. Season to taste with the salt and pepper.
- Use a spoon to fill each egg cup completely with the mixture. Sprinkle with the smoked paprika and top each egg with a jalapeño slice. Refrigerate until ready to serve.
- 1 4oz can diced jalapenos, well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)
- 1 8oz package cream cheese, softened
- 1 cup sour cream
- 1 teaspoon garlic powder
- 2 cups shredded cheddar cheese
- ¾ cup shredded parmesan cheese
- 1 cup Panko bread crumbs
- 4 tablespoons butter or margarine, melted
- ¼ cup shredded parmesan cheese
- 1 tablespoon fresh parsley
- Preheat oven to 375 degrees.
- With a mixer on medium, combine cream cheese, garlic powder and sour cream until fluffy.
- Add cheddar cheese, ¾ cup parmesan cheese, and diced jalapenos, mix well.
- Spread into an 8×8 baking dish.
- Combine bread crumbs, melted butter, ¼ cup shredded parmesan cheese, and parsley.
- Sprinkle the crumb topping over the cream cheese mixture.
- Bake 15-20 minutes, or until hot and breadcrumbs are golden brown.
Hopefully you enjoyed these recipes and they gave you some great ideas on what to serve at your next party. If you recreate any of these tag me on instagram and twitter @tabithajeanett. Please feel free to follow me and don’t for get to follow me on here so that you won’t miss any of my posts. Hope ya’ll have a great Thanksgiving holiday.
Until Next Time!