Tuesday, November 1, 2016

Thanksgiving appetizers and contest winners from Sean, BA, Julia and Kiernan

Hi y'all!

Happy November!

This month we want to do recipes! So this week it's appetizers.

What's y'all's favorite holiday appetizer?

Here's Sean Michael's

Bacon-wrapped Chicken Bites

(recipe from Paula Deen)


1 (1 lb) package sliced bacon

1 1/4 lbs boneless, skinless chicken breast, (about 4)

2/3 cup brown sugar, firmly packed

2 tablespoons chili powder


Preheat oven to 350°. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick (i usually don't bother with the toothpick and they stay wrapped without it). Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan. Bake at 350° for 30 to 35 minutes or until bacon is crisp.

It makes a lot, so feel free to cut the recipe in half.

Here's Julia Talbot's

Dad's Relish Plate

Every year at Thanksgiving, my mother would get my dad out of her way by sitting him down at the dining table to make a relish plate. When I did my first holiday meal with my wife, way back when, I told her dad would do the relish plate. She looked at what he produced and blinked. A lot. Then she pulled out two big trays and filled one with pickles and olives and one with veggies and ranch dip. Relish plate, meet relish tray.

Ever since then we've done both.


Radishes, cut into roses. `2 per person (not kidding)

Gherkins. 3 per person

black olives. 3 per person who eat them, which was me and mom

jellied cranberry sauce from a can

celery ribs stuff with Kraft Old English cheese

cheddar cheese cut into little logs


use Grandma's deviled egg plate, or some other weird and wonderful china thing, and put cranberry sauce in the middle. Then arrange the rest in an artful pattern around the jelly goo. Voila. Enjoy the oohs and ahhs of guests.

BA Tortuga

Sausage Balls, which are a staple of the Texas holiday, and all the boys' favorite


1 lb bulk sausage

1 lb cheddar cheese shredded

1 to 1 1/2 c Bisquick (we use gluten free but either works)


1 Heat oven to 350ΒΊF. Nix together cheese and sausage. Add 1 cup Bisquick and mix together by hand. If the mix is not quite dry enough to cling together but not be wet, gradually add more mix until consistency is achieved. Roll into balls and place, spaced, on an ungreased baking sheet. Do not use Pam or parchment or foil. Bake 20 to 30 minutes until crisp and lightly browned.

Kiernan broccoli stuffing casserole for Thanksgiving.

2 pounds fresh broccoli florets

2 eggs, beaten

1 onion, chopped

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup mayonnaise

10 ounces dry bread stuffing mix

1/2 cup butter, melted

1 cup shredded Cheddar cheese


1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

2. Cook broccoli in a large pot of salted boiling water until just slightly tender. Drain.

3. In a large bowl, combine eggs, onion, mushroom soup and mayonnaise.

4. Place a layer of broccoli in the prepared baking dish. Pour mayonnaise sauce over broccoli. Spread stuffing mix over the sauce. Drizzle butter or margarine over all and top with shredded cheese.

5. Bake at 350 degrees F (175 degrees C) for 30 minutes.

6. Top with layer of whole cranberry sauce.

In other news, congrats to Eliwrites, who won the 10.00 Amazon GC! email me at Juliatalbot at gmail.com with the email address!


Sean’s website is http://www.seanmichaelwrites.com

Julia’s is http://www.juliatalbot.com BA’s is http://www.batortuga.com

Kiernan's is www.KiernanKelly.com


Sean -- https://www.facebook.com/SeanMichaelWrites

Julia -- https://www.facebook.com/juliatalbotauthor

BA -- https://www.facebook.com/batortuga

Kiernan -- https://www.facebook.com/kiernan.kelly


  1. Probably because my grandfather worked at a Dairy, my family's favorite appetizer was and still is a homemade Cheese Ball.

    16 oz. Cream Cheese (2 of the rectangular packages)
    1-2 oz. Roquefort or Blue Cheese
    1 1/2 Tbsp. Worcestershire sauce
    1-1 1/2 Tbsp. Mayonnaise or Miracle Whip
    Garlic Powder or Garlic Salt to taste (I use between 1/2 and 1 Tablespoon)
    Chopped Walnuts or Pecans (about 1/2 cup, maybe a little more)

    1. Put cheeses, Worcestershire, and mayo in a stand mixer bowl or use a hand mixer and mix until all combined.
    2. Add Garlic Powder or Garlic Salt to taste, mixing well.
    3. Scrape sides of bowl to get the mix in the middle and refrigerate for 30 minutes to 1 hour.
    4. While mix is cooling, pour chopped nuts into a bowl.
    5. Divide cooled cheese mix in half and scoop out one half with your hand, shaping cheese into a ball.
    6. Roll the cheese ball in the bowl of nuts and cover completely with nuts. Repeat with other half of cheese.
    7. Wrap each nut-covered cheese ball in plastic wrap and refrigerate overnight or at least 2 hours.
    8. Serve with your favorite crackers! (I like Triscuits and Wheat Thins best).

    Don't ask me why we only had this appetizer at the holidays, as I have no idea, but it would definitely be great at any other time as well. :)

  2. These look interesting!
    I'll have to come back to post my favorite appetizer. 😊
    And thank you for my prize!!!!!!

  3. YUM!! Sausage balls makes me want to read Stress Relief again! :D

  4. Sausage balls are so yummy!!