9 Easy Recipes for your Thanksgiving Tables

It's time to gather round! Whip up these easy appetizer recipes using some of our favorite flavors from our Wind & Willow Collection. They may be small bites, but they'll go over big with friends and family.


MINI MEATBALLS

Recipe from Wind & Willow available at Prairie Gardens, Champaign IL

Recipe from Wind & Willow available at Prairie Gardens, Champaign IL

Ingredients

1 Smokehouse Bacon & Cheddar Cheeseball & Appetizer Mix

1 lb ground beef or turkey

1 egg

Directions

Preheat oven to 400 degrees.  In a large bowl, mix together Cheeseball Mix, Topping packet, ground meat and egg until well combined.  Shape into 1 inch balls and place on a greased baking sheet.  Bake for 10-15 minutes or until meatballs are cooked all the way through.  Serve warm and sprinkle with chopped parsley for garnish.


Pickle Bacon Appetizer

Recipe from Wind & Willow available at Prairie Gardens, Champaign IL

Recipe from Wind & Willow available at Prairie Gardens, Champaign IL

Ingredients

1 Your Choice Pickle Mix & Jar

1 BLT Cheeseball & Appetizer Mix

8 oz cream cheese

1 bacon, cooked and cut into pieces

Directions

Make your pickles (only takes 10 minutes!) as directed.  Place pickle slices on a paper towel and turn them over once to dry.  Combine BLT Mix with cream cheese.  Mix until smooth.  

Top each pickle slice with some of the prepared BLT Cheeseball, sprinkle with Topping packet. Finish with a piece of bacon on top.

Tip:  Make your pickles a day or two ahead for even better flavor!


Savory Herb Bread Dipping Oil

Recipe from Wind & Willow available at Prairie Gardens, Champaign IL

Recipe from Wind & Willow available at Prairie Gardens, Champaign IL

Ingredients

1 Wind & Willow parmesan, Balsamic and Herb Dip Mix (available at Prairie Gardens)

2 Tbs Parmesan cheese

1/4 cup olive oil

Directions

Combine Mix with parmesan cheese.  Add olive oil and dip your favorite French or Italian bread.  


Quick Spinach Artichoke Dip

Recipe from Wind & Willow available at Prairie Gardens, Champaign IL

Recipe from Wind & Willow available at Prairie Gardens, Champaign IL

Ingredients

1 Spinach-Artichoke Cheeseball & Appetizer Mix (available at Prairie Gardens)

8 oz cream cheese

1/4 cup sour cream

1/4 cup milk

1/2 cup shredded Parmesan

1/2 cup shredded Mozzarella

1/2 can artichoke hearts, chopped and drained

Directions

Pre-heat oven to broil.  In a medium saucepan combine all ingredients and stir constantly over low heat until it is well combined and melted.  Meanwhile, slice a baguette and brush with olive oil.   Place slices on a baking sheet and broil for a few minutes until golden brown.  Serve dip warm with baguette slices!

Tip:  Pour dip into a bread bowl for a nice presentation.


Spinach Stuffed Mushrooms

Recipe from Wind & Willow available at Prairie Gardens, Champaign IL

Recipe from Wind & Willow available at Prairie Gardens, Champaign IL

Ingredients

1 Spinach-Artichoke Cheeseball and Appetizer Mix (Available at Prairie Gardens)

8 oz cream cheese

1/2 stick (1/4 cup) softened butter*

1/2 cup parmesan cheese or bread crumbs

1 dozen mushrooms

Directions

Preheat oven to 350 degrees. Line a baking pan with foil and spray with oil.

Combine Cheeseball Mix and contents of Topping packet with cream cheese and butter.  Fill mushroom caps with mixture.  Top with parmesan cheese or bread crumbs. Bake for 12-15 minutes.  Serve!


Spinach Artichoke Puffs

Recipe from Wind & Willow available at Prairie Gardens, Champaign IL

Recipe from Wind & Willow available at Prairie Gardens, Champaign IL

Ingredients

1 Spinach-Artichoke Cheeseball and Appetizer Mix (Available at Prairie Gardens)

8 oz cream cheese

1 sheet frozen puff pastry, thawed

1 Tbs melted butter

Directions

Pre-heat oven to 400 degrees.  Combine Mix with cream cheese and set aside.  Spray cups in a mini muffin pan with cooking spray.  Cut pastry sheet into squares, approximately 2 inches in diameter. Line muffin pan with your cut squares, pressing the pastry into the bottom of the cups. Evenly divide the cheese mixture among the cups and sprinkle with Topping packet. Bring your 4 pastry points together, covering the filling. Lightly brush with the melted butter.  Bake at approximately 12 minutes until golden and puffy.

Tip:  If using a regular size muffin pan recipe will make 6 larger puffs instead of 12 minis.


Tuscan Bites

Recipe from Wind & Willow available at Prairie Gardens, Champaign IL

Recipe from Wind & Willow available at Prairie Gardens, Champaign IL

Ingredients

1 Tuscan Olive Cheeseball & Appetizer Mix (available at Prairie Gardens)

8 oz cream cheese

1 pkg salami slices

1 pkg pepperoni slices

1 jar of olives

Directions

Combine Mix and Topping packet with cream cheese.  Lay meat slices out flat.  Spread with a thin layer of cheese mixture and roll up. Use a sharp knife to cut rolls into desired size (for clean cuts, wipe knife with a paper towel after each cut).  Top each roll with an olive and skewer with a toothpick.  Cover and refrigerate until ready to serve.

Tip:  Large sandwich style meat slices work well for this recipe!


Sriracha Wontons

Recipe from Wind & Willow available at Prairie Gardens, Champaign IL

Recipe from Wind & Willow available at Prairie Gardens, Champaign IL

Ingredients

1 Sriracha Cheeseball & Appetizer Mix

8 oz cream cheese

2 Tbs sour cream

1 pkg wonton wrappers

Directions

Pre-heat oven to 415 degrees.  Line a baking sheet with foil and spray with cooking spray.  Combine mix (use topping later) with cream cheese and sour cream until smooth.  Place about 2 teaspoons of the filling mixture in the center of the wrapper.  Brush the edges of the wrapper with water and bring all four corners together pressing them firmly to seal them.  Place on baking sheet, spray the tops of wontons with cooking spray.  

Bake for about 12 minutes or until golden brown.  Sprinkle with Topping packet to garnish.


Santa Fe Stuffed Jalapenos

Recipe from Wind & Willow available at Prairie Gardens, Champaign IL

Recipe from Wind & Willow available at Prairie Gardens, Champaign IL

Ingredients

1 Old Santa Fe Cheeseball & Appetizer Mix (available at Prairie Gardens)

1 lb ground pork sausage (mild or hot, depending on preference)

12 oz cream cheese

1 - 1 1/2 lbs large fresh jalapeno peppers, halved lengthwise and seeded*

Directions

Preheat oven to 425 degrees.

Crumble sausage and cook in a skillet until done.  Drain.  Mix softened cream cheese, Old Santa Fe Cheeseball Mix and Pepper & Onion Topping.  Stir in cooked sausage and refrigerate until firm.  Spoon about 1 Tbsp. of the sausage and cheese mixture into each jalapeno half.  Place stuffed jalapenos directly on cookie sheets, or on wire racks set on cookie sheets.  Bake for 12-15 minutes or until stuffing begins to brown.

Serve immediately.  Even better served with Wind & Willow Back at the Ranch Dip!  Simple, delicious, and addictive!

*Tip:  It's best to wear gloves when handling peppers.  Jalapenos can be stuffed and refrigerated for up to 24 hours before baking.


Find your favorite Wind & Willow Flavors in store at Prairie Gardens!