Girl Gone Eating: Super easy Thanksgiving appetizer recipes



In the early 2000s, my Aunt Fran wanted to do something special to honor my cousin Karen. Karen was diagnosed with breast cancer, and pulling together a family and friends book of recipes was a great way to raise money for breast cancer research.


Sadly, Karen passed away on July 5, 2002, but through our family, and these recipes, we all have a way to keep her and our entire family in our hearts during the holidays.


If you read my blog often, you know I lost my Mom in July of 2018, so I thought I would share some of our family recipes with you for this upcoming holiday. Because Thanksgiving is only a few days away, these are super quick, super easy, and really delicious. I hope you enjoy, from my family to yours!


Aunt Fran, Aunt Jane, and my Mom, Heather

Reuben Dip

2 pkgs. corned beef, diced

2 C. shredded swiss cheese

1 8oz pkg. cream cheese, softened

1 16oz can or jar sauerkraut

1pkg deli-party sliced rye bread


Mix first four ingredients in a crock pot (slow cooker.) Cook on high for 1 to 2 hours and serve with rye bread.


Cheese and Olive Puffs

2 C. grated sharp cheddar cheese

1 C. sifted flour

1 tsp paprika

1/2 C. soft butter

48 stuffed olives (medium jar)


Blend cheese and butter, stir in flour, paprika, and mix well. This is your pastry. Wrap a chunk of pastry around each olive (covering completely) and place all on a cookie sheet. Bake at 400 for 15 minutes in a pre-heated oven. If not needed immediately, freeze on the cookie sheet, and then put them into freezer bags. When you need them, bake as noted.


Cheese Ball

(A favorite of my Mom, big brother, and me!)

2 8oz pkgs. cream cheese

4oz blue cheese

4oz shredded sharp cheddar cheese

1/4 C. minced onion

1 (or 2) Tablespoons Worcestershire sauce


Combine the cheeses and let stand to reach room temperature. Add onion and Worcestershire sauce and mix at medium speed in electric mixer until fluffy. Cover bowl and place in refrigerator for at least eight hours. Roll into a large ball or 36 small balls. Garnish with finely snipped parsley, chopped pecans, or walnuts. Chill for two hours until firm. Serve with crackers, baguette, or toast points.


I think you can say we love our cheese! I hope you enjoy these if you decide to give them a try, and if you do, please let me know!


Happy Thanksgiving!


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2018 by Girl Gone Smart TM

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