Tuesday, November 16, 2010

Make your life easy on Thanksgiving Day




In an inconspicuous spot, such as the sunroom, family room or the back porch, wherever your family and guests will congregate, set up a snack bar. This will reduce the amount of traffic in your main prep and cooking area while providing your family and/or guests with snacks that will satisfy their hunger until dinner is served. Stock the snack area with small disposable plates, napkins, cups and utensils. Your crockpot will come in handy here. It will keep your boiled peanuts, sausage balls or even some mulled cider hot and handy for your guests. Here are some ideas for your Thanksgiving snack bar.

Boiled Peanuts
1 pound raw peanuts (also called green or unroasted)
5 cups water
2 Tablespoons Creole seasoning (I like Joe’s Hot Stuff)
2 Tablespoons salt
Place the peanuts and the water in a slow cooker and stir in the seasonings. Cook on low for 10 hours, turn off the slow cooker and leave the peanuts in the seasoned water for up to another 10 – 12 hours. Drain the peanuts and enjoy!

Curried Devil Eggs
12 Large Eggs, Hard cooked, cooled and peeled
2 Tbls Mayonnaise (I prefer Duke’s)
2 Tbls Onion, grated
¼ -1/2 tsps. Curry Powder
S&P to taste
Paprika for garnish
Italian Parsley for garnish
Cut egg in halve, scoop out yolk into a medium mixing bowl. Add next four ingredients mix until well combined and smooth. Pipe or spoon into egg white halves, use paprika and/or parsley for garnish on top of each egg.

Sausage Balls
1lb Breakfast Sausage
2 cups Shredded Sharp Cheddar Cheese
2 cups of Biscuit Mix (I prefer Bisquik)

Mix all ingredients, well. Form into balls (a small scoop is useful l here) place on a large baking sheet. Bake at 350 degrees for 20-25 minutes. Serve immediately.

Mulled Apple Cider
1 Gallon Fresh Apple Cider
3 Cinnamon Sticks
10 Cloves
7-10 Gratings of a Nutmeg
1 Sliced Lemon
1 Slice Orange

Add all ingredients to a crock pot, large coffee urn or stock pot on top of stove. Simmer over low heat. Your house will smell like heaven.

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