It’s hard to believe Thanksgiving is just around the corner. Family and friends will be gathering soon to celebrate the upcoming holidays. We asked our agents to send their favorite family recipes to pass along to you. Bon appetit!
Bonnie’s Baked Brie Appetizer
– 1 round of Brie cheese ( Best with Brie de France wheel 5″ across)
– 1 can Pillsbury crescent rolls
– Light brown sugar
– Chopped nuts (pecans or walnuts )
1. Preheat oven to 350 and spray a cookie sheet with Pam.
2. Unroll Pillsbury crescent rolls into a big rectangle and pinch all the perforated parts together so there are no seams in it anymore and it’s one big piece of dough.
3. Put the entire Brie wheel on one side of the rectangle.
4. Put a good heaping spoonful of brown sugar on top of brie with nuts on top and drizzle with honey. You can leave the honey out but Bonnie suggests leaving it in as it makes it extra tasty! Be generous with the sugar.
5. Fold the rectangle over the top of the Brie and cut away the excess. Pinch it all together so the Brie, sugar, and nuts are completely wrapped in the dough.
6. Put more sugar and nuts on top of the dough.
7. Bake at 350 for about 20 min. Watch it to make sure it doesn’t burn. It may need 25 min.
*Let stand 20 minutes. Serve with crackers.
Suzanne’s Shrimp Appetizer
You can half this if you want to make it for a smaller crowd. I make the whole thing in hopes of leftovers to put on a salad.
3 lbs shrimp 2 to 3 sliced vidalia onions
1 1/2 cups cider vinegar 1 cup vegetable oil
2/3 cups lemon juice 1/2 cup ketchup
1/4 cup sugar 1/4 cup capers
2 T parsley 2 t salt
2 t mustard seed. 2 t celery seed
1/2 t pepper, crushed garlic & dill weed
Buy already cooked shrimp with the tail on. Combine shrimp and onion in a large bowl. Add remaining ingredients. Mix well and let marinate for 1 to 2 days. I always put the mixture in 2 large zip lock bags so all I have to do is flip the bag several times during the marinating days. Drain some of the marinade off and serve.
Fran’s Pumpkin Swirl Cheesecake
2 ¼ C Gingersnap crumbs
¾ C Butter, melted
½ C Pecans, chopped
3 – 8 oz pkg Cream Cheese, room temp
1 C. sugar, divided
1 t. Vanilla
1 C. Canned pumpkin
1 t. Ground cinnamon
¼ t. Ground nutmeg
Dash Ground cloves
Heat oven to 325 degrees (Tip: add baking dish in the bottom of the oven filled with water)
Crust: Mix together gingersnap crumbs, butter, and pecans. Press into a 9-inch springform pan. Bake in the oven for about 10 minutes and set aside to cool.
Filling: Beat the cream cheese, ¾ C. sugar & vanilla until VERY smooth. Add eggs in one at a time, beating well after each. Reserve 1 ½ C. of batter. Add remaining ¼ C. sugar, pumpkin, and spices, mix well. Spoon pumpkin and cream cheese batters alternately, then cut through batters with a knife to create a marble effect.
Bake 55-60 minutes in a water bath (bain-marie) until a slight jiggle in the middle. Turn off the oven and prop the oven door open with a wooden spoon. Allow cheesecake to rest in the oven for 1 hour. Remove from water bath and allow to cool for 20 minutes before releasing the sides of the springform pan. Carefully run a knife along sides before releasing.
Refrigerate before serving. Better after 24 hours
Michelle’s Baked Goat Cheese Dip
10 oz log of goat cheese (room temp)
1 bar of cream cheese (room temp)
1/3 cup of grated parmesan cheese
1/4 cup of extra virgin olive oil (EVOO) plus extra to rub on the baguette
1 dozen small cocktail tomatoes quartered or halved depending on how large they are
2 tbsp chopped chives
2 overflowing tbsp of balsamic vinegar
1 clove of garlic finely chopped
1 toasted baguette
Preheat oven to 400 degrees
-Combine goat cheese, cream cheese, and parmesan cheese with 2 tbsp of EVOO in a food processor, season with salt and pepper; puree until smooth.
-Brush a 1 qt baking dish with EVOO and spread cheese mixture mounding higher around edges than in the middle.
-Bake until golden for about 15 minutes
-In a separate bowl combine cut tomatoes, chives, vinegar, garlic, 1/2 tsp of salt, and pepper and remaining EVOO. Mix well and spoon over-center crater of baked cheese.
*I like to make my tomato mixture the night before for a deeper flavor. Cheese mixture can also be done ahead of time and refrigerated.