Thanksgiving Turkey Cheese Ball
Ingredients:
- 2 packages cream cheese, softened
- 2 tablespoons chopped fresh herbs (such as dill, oregano and thyme)
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon coarse salt
For Decorating:
- 3/4 cup slivered almonds, toasted, then chopped
- 1 whole almond (for the beak)
- 1 slice red bell pepper
- 1 raisin
- Dried papaya or orange bell pepper slices (for the feet)
- Pretzel sticks
Directions:
Thoroughly mix cream cheese, herbs, garlic, mustard and salt using a stand mixer, or in a bowl with a rubber spatula. Cover and refrigerate the cheese for two hours or overnight. Decorate the cheese ball: Scoop out most of the cheese mixture, reserving a walnut-sized portion; you will use that for the head. Form a ball with the large portion of cheese and roll the ball in toasted, chopped almonds. Set the almond-covered cheese ball on a platter.
Turkey Rice Krispy Treats
Ingredients:
For the Krispy treats:
- 1/4 cup unsalted butter
- 10 oz bag marshmallows
- 5 cup Rice Krispies Cereal
For the Turkeys:
- 1/4 cup semi-sweet chocolate morsels, melted
- 12 chocolate wafers (or Hershey Kisses)
- Candy corn
- Candy eyes
- Orange M&Ms
Directions:
In a large saucepan, melt butter over medium heat. Once melted, add marshmallows and stir continuously until melted. Remove from heat and quickly. Fold in the cereal, until completely coated. Press lightly into a buttered 13x9 baking sheet. Allow to set, about 30 minutes. Using a 2 1/2-inch round cookie cutter (or whatever desired size), cut circles into the Krispy treat. Using the melted semi-sweet chocolate, attach about 5 candy corn for feathers, one wafer for the face, two eyes and half of an orange M&M for the beak. Add a red candy for the waddle.
Thanksgiving Turkey Veggie Tray
Ingredients:
- 2 green peppers, sliced in thin strips
- 1 lb. baby carrots
- 1 (16 ounce) bag celery, cut in short strips
- 1 (32 ounce) jar baby dill pickles
- 1 (16 ounce) jar green olives
- 1 (16 ounce) can black olives
- 1-pint grape tomatoes
- 1-pint vegetable dip
Directions:
Put a bowl of container of buttermilk veggie dip on the bottom of the tray. This will be the head. Arrange the green pepper strips along the outer edge of the serving tray, but don't cover the bottom. Then add each layer of veggies, overlapping the previous layer. Don't cover the bottom of the tray. These first layers of veggies are supposed to look like the turkey's back feathers. Carrots, then celery, then baby pickles. Put the tomatoes on one side of the dip, and a few on the top of the dip. Then arrange the olives to be the rest of the turkey neck. Put a few pimentos from the olives on the dip to look like eyes. Use piece of green olive to look like the beak.
