<p>mafool reminded me of a very easy one. Take a rectangle of cream cheese and poor a jar of jalepeno jelly or a jar of a jar chutney over it. Serve with crackers.</p>
<p>^^^ May seem simple, but that stuff is good!</p>
<p>whn you put chutney on the cream cheese, you can also sprinkle a handful of cashews on top. Nice contrast of flavors and textures. I had forgotten all about that one!</p>
<p>My family would tell you that I could LIVE on appetizers! Screw the main course! Bring on the dips, spreads and crudites!!!</p>
<p>Abasket, I’m with you! Appetizers are my downfall…no dinner OR dessert needed! mmmmm</p>
<p>thanks to all! Here is where I ended up. Had a jar of the Bellini jam in my pantry (how’s that for a coincidence?) put it over some cream cheese, bought a good bleu cheese, some nice grapes and a small size baguette of sourdough. Had a jar of good olive tempenade in the pantry put that out. Had a jar of spiced almonds, put those out in little dishes along with regular almonds and some various olives.<br>
I’ve always said we could eat off my pantry for months!
What I really wanted was to add something hot. Got some goat cheese, pears and puff pastry so that will go in at the last minute. Also have spinach and fresh parmesan so I’m thinking to put that on some puffs too.
The rest of dinner is made and the cake iced. Time for a glass of vino!</p>
<p>Hmmmm, sounds great! Cheers!</p>
<p>Not the OP…but here is my corn pudding (which is actually Souffle like) recipe. EASY to do…</p>
<p>Grandma’s Corn Pudding.
5 eggs
1/3 cup butter melted
1/4 cup sugar
1/2 cup milk
4 tbs cornstarch
1 can whole kernel corn
2 cans cream corn</p>
<p>Grease a two quart casserole. Blend the first five ingredients. Add the corn. Mix well and pour into the casserole. Bake at 400 degrees for about an hour.</p>
<p>Thumper, thank you so much for posting this recipe too! It is easy. I have never made this corn pudding or corn souffle. I am going to try this recipe.</p>
<p>I make it every year at Thanksgiving. It IS easy…and tasty too.</p>
<p>thumper, I was already thinking about making it for Thanksgiving. I am not sure if I will, because I must have both sweet potatoes and mashed potatoes or my kids will not be happy. I am not sure if I need yet another starchy dish. Do you mix this up Thanksgiving morning and just put it in the oven an hour or so before your ready to serve?</p>
<p>PS- not to mention stuffing, for yet another starch!</p>
<p>I love the cream cheese block with the pepper jelly but I discovered a great variation on it. Wrap the cream cheese block in crescent roll dough, glaze it with egg white and bake it until it’s brown and bubbly. Then top it with the pepper jelly. Awesome!</p>
<p>Actually, we go elsewhere for Thanksgiving dinner. I cook it here and timing it so it comes out of the oven as we leave. Then I put it in a warm oven there to keep it warm. I suppose I could just cook it there…but the bird is usually in the oven. These folks have a warming drawer.</p>
<p>EPTR, do you put the jelly right on top of the cooked crust? We also like Raspberry Chipotle sauce on cream cheese, so maybe I’ll try that with this crusty cream cheese!</p>