Snacks for pre Thanksgiving dinner

My daughter is having Thanksgiving dinner.  She lives across the street from me.  I will be going up early as I have been invited to participate in a Wi tournament with my grandkids.  They are bowling experts even though that are only 5 and 7.  I will lose.
 
Since I am going up at 10:00AM and dinner will be around 4:00PM, I wanted to have some snacks and I thought about bacon wrapped scallops although I hve no idea how to do them.  Any thoughts on that and any other easy ideas?
 
Thanks
Paul E. Smith
Knoxville, TN

Paul,
 
For bacon-wrapped scallops I use thin-sliced bacon. Cut each bacon stip into halves or thirds, depending on how big your scallops are -- you want the bacon to wrap around once, with enough overlap to secure with a toothpick.  Or, instead of a toothpick, I prefer to use the small metal skewers that are normally used, with cotton twine, to close the openings on a turkey before you roast it.  They are big enough to hold about three scallops each, and won't burn like toothpicks or wooden skewers (which I find usually burn, even if you soak them).  I place the skewers of bacon-wrapped scallops on a rack set in a pan or baking tray and broil until done, turning a few times.  Sometimes I will brush with bbq sauce near the end of cooking time.
 
Karen

or try prosciutto. great flavor and no need to worry over completely cooking the wrap. i like the milder ham flavor with the sweet scallops. 

Scroll down to the bottom to see the Port Wine Blue Cheese Ball.  Delicious.

http://www.npr.org/templates/story/story.php?storyId=97330375#97331310

If you want something really simple ..........................this is what we usually  have before a big late afternoon dinner.

A  large platter of  shrimp with a bowl of cocktail sauce in the middle and  fresh fruit on toothpicks with a bowl of  fruit dip. ( Don't forget a plate of crackers.)

Someone brought this to a recent staff meeting and it was awesome.  I got the recipe from her:

BUFFALO CHICKEN DIP

10 oz. shredded chicken
2- 8 oz. pkg. cream cheese
1 cup chunky blue cheese dressing
1/2 cup hot sauce.
1 cup shredded sharp cheddar cheese

Blend together the cream cheese, hot sauce, and blue cheese dressing until well mixed.  Fold in the chicken and 1/4 cup of the cheese.  Bake at 350 until hot, top with the rest of the cheese and return to the oven until the cheese is melted and bubbly.
Serve with scoopable chips and/or celery sticks.

emmymom


Someone brought this to a recent staff meeting and it was awesome.  I got the recipe from her:

BUFFALO CHICKEN DIP

10 oz. shredded chicken
2- 8 oz. pkg. cream cheese
1 cup chunky blue cheese dressing
1/2 cup hot sauce.
1 cup shredded sharp cheddar cheese

Blend together the cream cheese, hot sauce, and blue cheese dressing until well mixed.  Fold in the chicken and 1/4 cup of the cheese.  Bake at 350 until hot, top with the rest of the cheese and return to the oven until the cheese is melted and bubbly.
Serve with scoopable chips and/or celery sticks.

I make a similar dip.  But I had to change the name to Buff Chix CRACK.... because its that addictive.

Ingredients:
8oz Cream Cheese
5oz Crumbled Blue Cheese
1 Bottle Ken's Steak House Chunky Blue Cheese Dressing
1 Bottle Ken's Steak House Buffalo Wing Sauce Marinade
2 or 3 Cans of Chicken (like tuna but bigger)
**optional**
additional HOT sauce
Crumbled Blue Cheese on top
Shredded Mozzarella on top

Directions:

1.  Bring cream cheese come to room temp.  Spread on the bottom of a baking pan.

2.  Drain the chicken thoroughly, the drier the better.  In a bowl, break up the chicken with your hands.  Mix the chicken with as much of the Wing Sauce and additional hot sauce.

3.  Spread the chicken mixture into the pan.

4.  Combine the Dressing and Crumbles in a separate container.  Pour as much of this over the top of the pan as you'd like.

5.  Bake at 350 to 400 for about a half hour.... until it is "ooey gooey bubbly delicious"

Notes:

I add some Tabasco Habanero Sauce, this makes people eat it slower, so that it lasts longer.

I don't usually use the entire bottle of Wing Sauce.

I don't usually use the entire Blue Cheese mixture.

These aren't too filling 'cause you gotta save room for the dinner and they tie into the football games on TV!

SEC, (including da Vols) Southern Deviled Eggs
 
A fixture at pre-game festivities at any SEC athletic contest, these little devils are simple to make. For a bit of added showmanship, keep the components (the cooked egg whites and the yolk mixture) separate until you get to the game. Assembling them on-site keeps them from getting watery (and makes it look like you know what you're doing).
Yield: Makes 18 deviled eggs
9 large eggs
1/3 cup mayonnaise (preferably Hellmann's)
1 1/2 tablespoons Dijon mustard
2 teaspoons apple-cider vinegar
Kosher salt and freshly ground pepper, to taste
2 teaspoons scallion (white part only), minced
2 teaspoons fresh tarragon, minced
Paprika, to taste
Tarragon leaves, for garnish
1. In a large saucepan, combine the eggs and enough cold water to cover. Bring to a full boil. When the water reaches a boil, remove the pan from the heat and let the eggs stand, covered, for 18 minutes. Drain the eggs, leaving them in the pan. Add enough cold water to the pan to cover the eggs. Let stand until the eggs are cool enough to handle.
2. Peel the eggs. Cut each egg in half lengthwise. Transfer the yolks to a small bowl and mash well with a fork. Stir in the mayonnaise, mustard, vinegar, salt, and pepper until smooth. Spoon in the filling into a zip-top plastic bag and snip one corner of the bag. 
3. Arrange the egg whites cut-side-up on a large serving plate. Distribute the minced scallion and tarragon over the cavities. Squeeze out the filling from the bag, piping it into the cavities. Sprinkle the stuffed eggs with paprika and garnish with whole tarragon leaves. Cover with plastic wrap and refrigerate until ready to serve.

Were you planning to oven-broil or pan-broil the scallops?  I love bacon-wrapped scallops, too, but in my house on Thanksgiving, there wouldn't be any spare oven space while the turkey is roasting.  (Or does your daughter deep fry her turkey outside?) 

rumaki

That is a good point.  Most people need all the oven space that they have, when preparing a big holiday dinner.  When I go to someone's house and bring food, I always bring something that is already prepared ,and ready to serve,  so that I will not be in their way.

another vote for the buffalo chicken dip.  that has been a staple at our holiday gatherings for a few years now.

I vote for the traditional cheese and sausage platter...but based on my location that shouldn't be a surprise.

Brad

This is always a big hit, Cranberry Baked Brie:

Cranberry Sauce
1 cup orange juice or apple cider
2/3 cup granulated sugar
1 bag fresh or thawed frozen cranberries (12 ounces)
1/2 teaspoon ground cinnamon (optional)

In a medium saucepan, combine juice and sugar; bring to a simmer over medium heat, stirring constantly, until sugar dissolves. Add cranberries and continue simmering until cranberries pop and mixture has thickened; about 10-12 minutes. Stir in cinnamon, if desired.


1 wheel brie cheese (8-12 ounces)
1/2 - 3/4 cup cranberry sauce (from above)
Preheat oven to 350 degrees Fahrenheit.
Remove outer wrapping from brie wheel. Using a very sharp knife, remove the rind from the top of the wheel only, leaving the rind on the sides and bottom intact. Place brie in a shallow pie plate or casserole dish that is slightly bigger than the brie itself. Spread the cranberry sauce over the top of the brie, to within 1/4 inch of the edge all the way around. Bake brie in the preheated oven until heated through; about 12-15 minutes. Serve in the casserole dish or transfer carefully to a serving plate. Serve warm with crackers or bread. Makes about 12-14 appetizer-sized servings.

I love the cranberry brie recipe.

We go a little further with it by putting it in a small loaf of sour dough that had the middle pulled out and adding diced pecans.

The pulled out bread can then be used for dipping, but we have small spreaders for that.

rumaki


Were you planning to oven-broil or pan-broil the scallops?  I love bacon-wrapped scallops, too, but in my house on Thanksgiving, there wouldn't be any spare oven space while the turkey is roasting.  (Or does your daughter deep fry her turkey outside?) 

 
Par-Cook the Bacon ahead of time, then wrap them and cook on the Grill outside. You need to keep an eye on them elst you will have Charcoal Scallops!

Foodosaurus

emmymom


Someone brought this to a recent staff meeting and it was awesome.  I got the recipe from her:

BUFFALO CHICKEN DIP

10 oz. shredded chicken
2- 8 oz. pkg. cream cheese
1 cup chunky blue cheese dressing
1/2 cup hot sauce.
1 cup shredded sharp cheddar cheese

Blend together the cream cheese, hot sauce, and blue cheese dressing until well mixed.  Fold in the chicken and 1/4 cup of the cheese.  Bake at 350 until hot, top with the rest of the cheese and return to the oven until the cheese is melted and bubbly.
Serve with scoopable chips and/or celery sticks.

I make a similar dip.  But I had to change the name to Buff Chix CRACK.... because its that addictive.

Ingredients:
8oz Cream Cheese
5oz Crumbled Blue Cheese
1 Bottle Ken's Steak House Chunky Blue Cheese Dressing
1 Bottle Ken's Steak House Buffalo Wing Sauce Marinade
2 or 3 Cans of Chicken (like tuna but bigger)
**optional**
additional HOT sauce
Crumbled Blue Cheese on top
Shredded Mozzarella on top

Directions:

1.  Bring cream cheese come to room temp.  Spread on the bottom of a baking pan.

2.  Drain the chicken thoroughly, the drier the better.  In a bowl, break up the chicken with your hands.  Mix the chicken with as much of the Wing Sauce and additional hot sauce.

3.  Spread the chicken mixture into the pan.

4.  Combine the Dressing and Crumbles in a separate container.  Pour as much of this over the top of the pan as you'd like.

5.  Bake at 350 to 400 for about a half hour.... until it is "ooey gooey bubbly delicious"

Notes:

I add some Tabasco Habanero Sauce, this makes people eat it slower, so that it lasts longer.

I don't usually use the entire bottle of Wing Sauce.

I don't usually use the entire Blue Cheese mixture.

 
This sounds really good, but I make my own dressing/dip: blue cheese, equal parts mayo and sour cream, etc.  There shouldn't be a problem with mixing the mayo, cream cheese, and sour cream then baking?  I mean like the dip breaking down or something?

Oven space is not a issue is Mamaw Smith lives next door and daughter lives across the street. Mamaw Smith has two ovens, I have one and daughter has one.  Thanks for all the great ideas.  I wish I could prepare all of them.  I am going to send the list to my daughter and let her select.
 
Paul E. Smith
Knoxville, TN

moneypenny27
 
This sounds really good, but I make my own dressing/dip: blue cheese, equal parts mayo and sour cream, etc.  There shouldn't be a problem with mixing the mayo, cream cheese, and sour cream then baking?  I mean like the dip breaking down or something?

No. In fact, we've made that buffalo wing dip several times & it actually turns out better with homemade ranch dressing (from the powder, or from the herbs & seasonings) made with real ingredients than it does with stuff from a bottle.

I'm doing the cooking, I think we might snack on dates with almonds or a pickle/olive tray.

we like hummus and pita chips... or a bean dip I make with bean with bacon soup, cream cheese, sweet hot mustard, garlic salt and ketchup...oh and a good dose of hot sauce.

my favourite snack is sneaking bits of turkey

Anyone know exactly when celery stalks filled with Cheese Whiz & dusted with paprika fell out of favor?

Anyone know when celery stalks filled with Cheese Whiz & dusted with paprika were in favor? 

If celery, PB & raisins is Ants on a Log...is the above Logs on Fire?

cavandre


Anyone know exactly when celery stalks filled with Cheese Whiz & dusted with paprika fell out of favor?

 
Never heard of them made with Cheez Wiz. Only ones I've ever seen were made with Cream Cheese and I don't think they'll ever fall out of favor! PB & Raisins are still a kids favorite

My family LOVES turkey & all the fixings,especially the guys, & no one wants to spoil their appetite for dinner.
 
So, I just put out a relish tray-celery,carrots, radishes,green onions, oilves-back & green, pickles,pickled beets.  Just enough to keep the edge off not fill up to much before the dinner.

EatingTheRoad


Anyone know when celery stalks filled with Cheese Whiz & dusted with paprika were in favor? 

If celery, PB & raisins is Ants on a Log...is the above Logs on Fire?

Maybe Fire Ants on a Log?

claracamille


My family LOVES turkey & all the fixings,especially the guys, & no one wants to spoil their appetite for dinner.
 
So, I just put out a relish tray-celery,carrots, radishes,green onions, oilves-back & green, pickles,pickled beets.  Just enough to keep the edge off not fill up to much before the dinner.

Your Approach is the best one. Simple, light, non-filling and healthy!

Dave DeWitt from Fiery-Foods.com has this article in this weeks Newsletter for spicey Holiday Snacks:
 
http://www.fiery-foods.com/cooking-with-chiles/105-cooking-with-chiles-at-the-holidays/2812-sizzling-snacks-for-holiday-entertaining

Couple of thoughts -

Seasoned Oyster Crackers - combine one bag of oyster crackers, one package of Hidden Valley Ranch Dressing mix, 1/3 to 1/2 cup of canola oil and a sprinkle of crushed red pepper (how much will depend on your heat preference), toss well and then bake at 250 for 20 minutes, stirring after 10 minutes.  Let cool and you're good to go and they're even better the next day.  

Bacon Appetizer Crescents - these are very tasty and can be assembled ahead of time
8 oz cream cheese, softened
8 slices bacon, cooked until crisp, crumbled
1/3 cup Parmesan cheese
1/4 cup finely chopped onion (red or white is fine)
2 Tbls parsley
1 Tbls milk
2 cans (8oz) crescent dinner rolls

Preheat oven to 375
Combine all ingredients but crescent rolls, set aside
Roll out crescent rolls, divide along perforations, spread each roll with mixture, cut each roll into thirds (as if doing pigs in a blanket) and roll each wedge, starting at short end, place seam-side down on greased baking sheet
Bake 12-15 minutes, until brown
 

moneypenny27

 
This sounds really good, but I make my own dressing/dip: blue cheese, equal parts mayo and sour cream, etc.  There shouldn't be a problem with mixing the mayo, cream cheese, and sour cream then baking?  I mean like the dip breaking down or something?

I think what you're asking is if you can add your home made dressing to the cream cheese....  If that's the case; the answer is yes.  I like to do mine in layers, but I know that other people have adapted my recipe and made it as one big mix, including the chicken and wing sauce.  They mix it all together in a bowl and pour it into the baking dish.

I've never made blue cheese dressing from scratch.  I always start with a store bought dressing and add the fresh blue cheese crumbles.  It seems similar to what you do, just skipping a step.