• Mix all the ingredients, using only 1 cup of the pecans listed and form into two logs.
• Reserve 2nd cup of pecans for topping.
• Refrigerate overnight.
• Before serving, roll cheese logs in reserved cup of pecans.
• Serve with crackers of choice.

I have also made it into a cheese ball as well and that works great too!!  You can serve it however you would like.

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These bite-size Brie and Pepper Jelly Puff Pastry Bites are the perfect little party poppers—flaky, buttery, melty, and sweet with just a hint of heat. They come together in minutes and disappear even faster, making them the ultimate effortless appetizer for holidays, happy hours, or any time you need a crowd-pleasing snack.

Ingredients

• 1 package puff pastry (2 sheets), thawed

• 1 wheel of brie

• 1 jar pepper jelly (you can also use fig jam or any fruit preserve if you prefer)

• 1 egg, beaten

• Optional: flaky salt, thyme/rosemary leaves, hot honey

Instructions

1. Cut Your Puff Pastry into 9 Pieces

Lay out the puff pastry gently and cut it into 9 equal squares.  Lay them in a sprayed muffin tin.

2. Prep Brie Cubes

Cut your brie into 18 mini cubes, about 1/2-inch each.  Place brie on top of puff pastry.

3. Add Pepper Jelly

Top each brie cube with a small dab—about 1/2 teaspoon — of pepper jelly.
(Too much, and they’ll leak like a drama queen.)

4. Wrap & Pinch

Bring all four corners of each square up around the filling and pinch tightly like a wonton.
They don’t need to be pretty — just sealed.

5. Egg Wash

Brush lightly with beaten egg for that magazine-cover shine.

6. Bake

Place muffin tin in oven and bake at 400°F for 12–14 minutes, until golden and puffed.

7. Finish

Let cool for a few minutes, then place on serving dish and garnish the with rosemary and dried cranberries.  Sprinkle chopped rosemary on top and drizzle with hot honey.

Pro Tips (Tiny but Mighty)

• Use a mini muffin tin if you want to try making even smaller bite size pieces.

• Freeze them before baking and keep on hand for emergency entertaining (the best kind).

• Mix red pepper jelly + jalapeño jelly for a sweet-heat combo.  Try different variations with different jellies.

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Have you ever had or heard of oyster dressing?  I feel like this may be a New Orleans thing and may not really be known all over the country.  It is a tradition in our family and my Mom has always been in charge of making the oyster dressing for Thanksgiving and I love it!  It is something that I want to continue and teach my kids as they get older.  We also do a sausage and cornbread dressing for the people that prefer a more traditional dressing.  If you want to try something new, I highly recommend this recipe.

Oyster Dressing

Ingredients:

• 3 loaves French bread for crumbs (8 ounces each, stale, let the bread sit for a couple of days)
• 1½ cups finely chopped green onions
• 1½ cups finely chopped white onions
• 4 cups finely chopped green pepper
• 3 teaspoons minced garlic
• 1½ sticks butter
• 5 cups finely chopped celery
• 2 pounds ground meat
• 3 or 4 dozen oysters, drained, reserving liquor
• 1 cup chopped pecans (optional, we omit this)
• 1 cup chopped parsley
• Salt to taste
• Pepper to taste
• Cayenne pepper to taste
• 1 bay leaf
• ½ teaspoon thyme
• 2 eggs, beaten

Instructions:

1.Preheat the oven to 250°F. Dry French bread in the oven and roll into fine crumbs.

2.Sauté green onions, white onions, green pepper, and garlic in 1 stick of butter until transparent.

3.Add celery and sauté for 2 additional minutes.

4.In a separate skillet, fry ground meat until done, then drain.

5.Chop oysters, if large.

6.Mix the ground meat, oysters, and sautéed vegetables together. Add bread crumbs.

7.Gradually add oyster liquor by the spoonful until the stuffing reaches the desired consistency.

8.Add pecans, parsley, salt, pepper, cayenne, bay leaf, and thyme.

9.Combine eggs with ½ stick softened butter and mix into stuffing.

I hope you enjoy this as much as my family.  We bake this in a casserole dish and d0 not stuff the turkey.  You can do it that way too if you want.

You can  find more of our favorite Thanksgiving recipes here as well as my tips for hosting Thanksgiving every year.

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This savory bacon ranch cheeseball is an easy appetizer you can make during the holidays and makes for a pretty presentation by itself or add it to your charcuterie board for the holidays.  Cheese ball stays together best if you wrap it in Saran Wrap and keep it in the fridge for several hours or overnight before serving.

Bacon Ranch Cheeseball

Ingredients:

8 oz cream cheese (softened)
1 cup walnuts (chopped)
3 green onions (sliced)
2 tbsp fresh parsley (chopped)
2 tbsp Ranch seasoning
1 cup shredded cheddar cheese
1 tsp onion powder
5 slices crispy bacon (chopped)

Directions:

• Mix walnuts, green onions, parsley and about two thirds of your bacon and set aside
• Mix cream cheese, Ranch, cheddar cheese, onion powder and a third of your chopped bacon.
• Form a large cheeseball and roll in roll in the walnut mixture. Wrap cheeseball in Saran Wrap and place in fridge for a couple of hours or until ready to serve.
• Serve with favorite cracker.  I loved it with a triscuit or some type of sturdy cracker. 

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This seafood pasta is a special family recipe that my Mom has been cooking for years.  It feels so decadent because we always use lots of delicious seafood, but once you look at the recipe; you realize it really itn’t that tough to make.  This was definitely the dinner growing up that if anyone had a birthday and got to choose the meal, this is what they picked and still is to this day.  Trust me on this one though, it is delicious and your guests will be WOWed!  I hope you all enjoy it as much as we do.

Mom’s Seafood Pasta (Our Lee Lee )

Ingredients:

1 ½ tsp salt
3 tbsp good olive oil
2 tbsp butter
4 green onions, chopped
½ tsp pepper
¾ cup parsley
Zest of 1 lemon
½ lemon sliced thin
¼ tsp red pepper flakes
½ cup fresh lemon juice (4 lemons)
1 ½ lbs linguine or angel hair
3 tbsp minced garlic (9 cloves)
2lbs medium Shrimp
(Add any other seafood – lump crabmeat, small bay scallops, etc.)

Directions:

Boil linguine for 7-10 min in salted water.  Reserve 1 cup of pasta water.

Add all your seafood to a strainer and squeeze lemon over and season with Salt & Pepper and Slap Your Mama seasoning or any other seasoning you prefer.

Melt butter and add chopped green onions.  Add garlic, salt, and pepper.  Squeeze the juice of 1/2 a lemon.

Sauté shrimp and scallops until pink, then remove.

Add parsley, lemon zest, lemon juice, sliced lemon and red pepper flakes.  Add back in your seafood (including the lump crabmeat now if you are using that) and toss in pasta.  Use extra pasta water as needed for just the right amount of sauce.  Sprinkle with fresh parsley.

Toss and serve.

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Every time I make farro, I am reminded how much I love it!!  It is one of these delicious grains that are nutty and filling and pair so well in salads.  It is also hearty enough that you can cook a batch of farro at the beginning of the week and it will last you all week long.

This recipe is meant to be easy to throw together and you can add and substitute as you need.  Sometimes I add diced steak if we have some leftover or I will use feta instead of goat cheese.  You can also use any of your favorite nuts.   I also often have a nice, simple vinaigrette made in my fridge for the week, so it is interchangeable.  But if you want a simple store bought dressing, I love the garlic expressions that you can buy at the store.

I hope y’all love this as much as I do.

Ingredients:

• 1 cup farro (rince thoroughly)
• 1/2 cup roasted sweet potatoes
• 1/4 cup dried cranberries
• 1/2 avocado
• 1/4 cup chopped walnuts
• 1-2 ounces soft goat cheese
• Rotisserie Chicken (or cook your own or use leftovers)

Dressing:

• 1 tablespoon balsamic vinegar
• 1/2 tablespoon dijon mustard
• 1/2 tablespoon maple syrup
• 1/4 cup olive oil
• 1 clove garlic minced
• salt & pepper to taste

DIRECTIONS:

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One of my girlfriends took me to a new winery in Fairhope, AL a couple of months ago where we had this smoked conecuh sausage and corn dip that I have dreamed about ever since we had it.  We both devoured it and said that we were going to have to try and recreate it!  This dip came pretty close and is really tasty.  Try it for your next party or football Saturday.  If you can’t get your hands on Conecuh sausage which is made in Alabama, you can use any smoked sausage.

Conecuh Corn Dip

Ingredients

1 lb conecuh sausage or any smoked sausage, diced
3 jalapeños, diced
1 (8-oz) package cream cheese, softened
3 (11-oz) cans mexicorn, drained
⅓ cup mayonnaise
1 cup shredded pepper jack cheese
1 bag of Frito Scoops

Instructions

1.Preheat oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray.

2.In a skillet over medium-high heat, cook sausage and jalapeños until the sausage is browned and the jalapeños start to soften. Drain any fat.

3.Combine sausage, jalapeños, cream cheese, corn, mayonnaise, and pepper jack cheese. Spread into the prepared baking dish.

4.Bake for 30 minutes, or until bubbly.

5. Serve with Frito Scoops or you can try Tostito scoops.  But Fritos are my favorite!

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I saw these salami crescent roll ups first on TikTok and I knew I was going to have to try making them for the boat.  They called them picnic roll-ups which is a super cute name too.  You could have some fun trying this with all different types of ingredients, but I enjoyed the black pepper salami we used on these.  Pepperonis would be good too.

We cooked these at home and then I let them cool and put them in a Tupperware for the boat.  Be sure to let them sit out in the sun for a few minutes to get nice and hot before you are ready to eat them

Salami Crescent Roll Ups

Ingredients:

1 package black pepper salami
4 stalks green onion chopped
1 cup shredded cheddar cheese
1 egg plus another for brushing on crescents
2 can crescents
1 tablespoon sesame seeds

Instructions:

Preheat oven to 375.
In a bowl mix the first four ingredients together.
Roll out the crescent dough and separate it into 4 rectangles per can.
Add the filling along the long side of each rectangle.
Roll the dough around the filling and connect the ends to make a bagel shape.
Brush the tops of each roll with egg wash and top with sesame seeds.
Bake for 15-20 minutes.

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I made these delicious blondies with the kids last week and used some Spring colored M&M’s and sprinkles we had on hand to make them festive.  You could obviously make these during any season and just add any sprinkles or M&M’s you have on hand. 

Spring Funfetti Blondies

Yield: 12-15 blondies

Author: Elisabeth & Butter

Prep time: 10 M Cook time: 20 M Total time: 30 M

INGREDIENTS:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 12 tablespoons salted butter, melted and cooled
• 2 large eggs
• 1 ½ teaspoons vanilla extract
• 1 cup pastel colored M&M’s
• 1/2 cup pastel sprinkles (anything but nonpareils)

INSTRUCTIONS:

1. Preheat oven to 350°F and line a 9×13 baking dish with parchment paper, all the way up the sides.
2. Melt butter and let it come to room temperature.
3. In a medium sized bowl, combine the flour, baking powder and salt together.
4. In a mixing bowl fitted with a paddle attachment, combine the melted butter, brown sugar and sugar. Then add the eggs and vanilla. Gently fold in the flour mixture, then fold in the M&M’s and sprinkles.
5. Spread batter into the lined baking dish and smooth the top (it will be thick). Sprinkle more sprinkles and M&M’s on top. Bake for 20-25 minutes or until lightly golden on top, rotating pan halfway through baking. The middle will still be a little gooey but they will continue to bake even after you take them out of the oven. Do not over-bake or they will be dry! Remove from oven and let cool completely before cutting into squares.

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