Thanksgiving: A Fingertip Feast

It has been a while y'all... SO sorry.  Life is busy these days, but you know that.  Here is a blurb from my newest article at TalkGwinnett.com.  DELISH ideas for your next party.  Some are my creations, some are adapted from others, and the pumpkin dip is from my Momma!  Please excuse the bad photography...

To start, I made Turkey Stuffing Rolls. These rolls are oh so simple, and a sure family favorite. Your ingredients needed are turkey slices (ask the deli to slice a little thicker than lunch meat) and stuffing mix. Prep stuffing as directed on the box. Once complete, spread a heaping spoonful onto a turkey slice. Roll the slice with stuffing inside. Cut into ½ bites. To make these rolls even more special, set out with dipping sauces of gravy and cranberry sauce.

Next I made Green Bean Casserole Pastries. Just like Ma’s recipe, these bites are home cooking at it’s best. Your ingredients needed are two cans of green beans, one can of cream of celery soup, one small can of fried onions, two cans of croissant rolls, black pepper, Wooster & lemon juice to taste. Mix all ingredients, minus the croissant rolls of course, in large bowl. For best results, let mixture sit for hour or so while flavors mix. Open and cut croissant rolls into 2 triangles per roll. Scope spoonful of green bean mixture onto dough and pull corners of dough together. Bake at 350 degrees for 12 – 13 minutes. For best results, serve these warm.

Following the Green Bean Pastries I made Macaroni and Cheese Bites. The cheesy goodness of macaroni and cheese in one little bite makes for the perfect addition. Your ingredients needed are three tablespoons of butter, four tablespoons of flour, one and a half cups of milk, three cups of shredded sharp cheddar cheese, one half cup of grated parmesan cheese, two large egg yolks, one half teaspoon of salt, one pound of elbow macaroni, cooked and drained. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Whisk in the milk and bring to a boil. Cook, whisking occasionally, for about 2-3 minutes until thickened. Add cheeses and stir to melt. Remove from heat and still in egg yolks and salt. Stir in macaroni. In greased mini muffin pans, spoon rounded tablespoons of macaroni and cheese. Sprinkle tops with extra parmesan cheese. Bake for 10 minutes, until golden and sizzling. Let cool for 5 minutes. Serve warm for best results.

To finish the Fingertip Feast, I made my mom’s Pumpkin Pie Dip. No need for a real pie this season, this dip is a sweet lovers dream! Your ingredients needed are one 15 oz can pure pumpkin, two 8 oz blocks of cream cheese, two cups sifted powdered sugar, one tsp ground cinnamon, and one tsp ground ginger. Beat cream cheese and pumpkin in bowl until smooth. Add sugar, cinnamon, and ginger and mix thoroughly. Cover and refrigerate for about an hour. Serve chilled with gingersnap cookies for dipping.


Do you have any special Thanksgiving or fall recipes that are hits at your family gatherings and parties? Please share y’all!