Thanksgiving Appetizer Platter

 

 This is simpler than it appears. Simply laying out slices of various foods around a large round dish, and working your way in from the outside, creates the appearance of a fanned-out turkey's tail.

 

Ingredients

1 red pear

12 oz. package party tray of sliced cheeses

13 oz package club crackers or rectangular crackers of choice

8 oz package of Breton crackers or large round crackers

10 oz. package of salami we used peppered

1-2 red bell peppers sliced

1 English cucumber sliced

1 sleeve Ritz crackers or small round crackers

1 cup almonds or desired nuts

2 candy eyeballs

Cut the pear in half lengthwise and arrange one half-cut side down in the center of the serving dish.

Place the cheeses along the perimeter of the serving dish, overlapping them.

Form the second row of rectangular crackers around the edge of the platter, under the cheese layer.

 

In the following row, arrange the bigger circular crackers.

 

Squeeze the salami at one end and put it below the crackers, firmly enough so that the pinched bottoms contact and the open sides create a fan.

To complement the reds of the "turkey feathers," arrange bell pepper strips nestled in and around the salami slices.

For the turkey back, make a couple of rows of cucumber slices. To support the pear head, lift the pear half and fan out a circle of Ritz crackers.

Fill the additional space at the bottom of the tray with almonds and reshape the pear.

 

Make a beak out of an additional slice of cheese by cutting a little triangle and placing it on the pear's face. Stick the candy eyeballs to the pear face using hummus, peanut butter, or even a little butter.

PINEAPPLE CASSEROLE

 

 This cheesy, sweet, and salty pineapple casserole is topped with a buttery and crispy Ritz cracker coating.

 

1 cup granulated sugar

6 tablespoons all-purpose flour

¼ teaspoon ground cinnamon

8 ounces sharp cheddar cheese shredded

20-ounce can pineapple chunks drained – RESERVE ¼ CUP OF JUICE FOR TOPPING

20-ounce can of crushed pineapple drained

2 cups buttery cracker crumbs Ritz – about 45 crackers

½ cup unsalted butter melted

¼ cup pineapple juice reserved from canned pineapple

Heat the oven to 350 degrees Fahrenheit. Coat a 2-quart baking dish with nonstick cooking spray.

In a large mixing basin, combine the sugar, flour, and cinnamon. Stir in the cheese gradually to mix. Stir in the drained pineapple until nicely combined. Spread the pineapple mixture evenly in the prepared baking dish.

In another large mixing bowl, combine the cracker crumbs, melted butter, and pineapple juice.

Sprinkle the top of the pineapple mixture in the baking dish with the buttery crumb mixture. Bake for 30 minutes, or until golden brown and bubbling around the edges (uncovered).

Leave the pineapple mixture to thicken for 5 to 10 minutes before serving. Serve hot.

SWEET POTATO HASH WITH SAUSAGE

 

 Sweet potato hash is made with diced potatoes, flavorful sausage, and colorful veggies to form a filling dinner. With a fried egg on top, you've got breakfast or brunch bliss.

 

1 pound sweet potatoes peeled, cut into 1-inch pieces, and cooked until tender

2 teaspoons olive oil

1 pound breakfast sausage casings removed

1/2 cup red onion diced

1 red bell pepper diced

1 green bell pepper diced

1 teaspoon minced garlic

salt and pepper to taste

2 tablespoons chopped fresh parsley

4 fried eggs

In a large pan over medium-high heat, heat the olive oil. Cook for 5-6 minutes, or until the sausage is done, breaking it up with a spatula. Cook for 3-4 minutes, stirring periodically until the onion is softened. Cook for another 2-3 minutes, or until the red and green bell peppers are soft. Cook for 30 seconds after adding the garlic.

Cook the sweet potatoes for 5-6 minutes, or until they are gently browned. Season with salt and pepper to taste. Place the sweet potato mixture on top of the eggs. Serve immediately with a sprinkle of parsley on top.

Italian Ricotta Cheesecake

 

This cheesecake is creamy and dreamy!

Italian Ricotta Cheesecake

Ingredients

2-lbs. ricotta

2-8 ounce packages of cream cheese

6-tablespoons sugar

2-tablespoons fresh lemon juice

1-tablespoon vanilla

6-eggs

1-pint sour cream

Directions

1-Preheat a 9-inch springform pan with butter and flour. Preheat the oven to 350°F. Bring all of the ingredients to room temperature.

2-Mix together the ricotta and cream cheese. Mix in the sugar, lemon juice, and vanilla extract. Beat thoroughly.

3-At low speed, blend in one egg at a time. Pour in the sour cream mixture. Set on a baking sheet to collect any drips. 1 hour in the oven

4-Remove the cake from the oven and set it aside for 3-5 hours to cool.

5-Refrigerate for at least an hour, preferably overnight, before serving. With fresh berries, crushed pineapple, or cherry pie filling, serve.