Let's Talk Apps!

I'm talking Thanksgiving appetizers! What do you like to serve when guests are arrive? What about a soup to start? I love something harvest-y and rich. This soup, which I have posted previously, does it for me!

HJC Tomato-Basil Soup

Ingredients

• 2 cups water
• 20 oz canned marinara/spaghetti sauce (not meat sauce, not jarred)
• 2 cups half and half
• 2 cups heavy whipping cream
• 5 oz pure pumpkin (not pumpkin pie filling) 
• 2 chicken bouillon cubes
• 1/8 tsp garlic powder
• 1/8 tsp paprika
• Pinch of crushed red pepper flakes (add more for additional kick and heat)
• Dash of dried basil
• a few fresh basil leaves
• salt, to season

Directions

• Combine water, spaghetti sauce, half and half, pumpkin, and whipping cream in a large saucepan. 
• Stir all ingredients in pot over med-high heat. Add the chicken bouillon cubes, garlic powder, paprika, basil, and crushed red pepper. 
• Stir continuously and REMEMBER to taste throughout the process and adjust the flavors to your liking. Add more crushed red pepper flakes for more heat and salt to taste. 
• Cook until warmed through. Time varies...just be careful not to scald it. 
• Lower the heat and allow it to simmer to thicken. Then turn off and let sit for 5 minutes. 

Here's a dip I posted earlier on the blog courtesy of my friend Kristi Williams, now Kristi Winder at City Sweets.

Artichoke Dip

courtesy of Kristi Williams

Ingredients

• 1/2 cup mayonnaise 
• 1/2 cup Miracle Whip
• 1 can chopped green chiles
• 1 cube or softened cream cheese
• 1 can of artichoke hearts (cut them up)
• 1 cup of fresh Parmesan cheese

Directions

• Preheat oven to 350º F.
• Mix all ingredients together and put in pie dish. 
• Cook at 350ºF for 20 min.

Now it's your turn! Send me your appetizers and I'll give them a go!