Perfect Apps and Desserts for Thanksgiving, Plus Suggested Wine Pairings

November 26, 2013

Bacon-Wrapped Chicken Bites

Want to see how fast a plate of apps can disappear? Combine flavorful bacon, juicy chicken and melted cheese on buttery-tasting crackers and watch.

3Tbsp. Grey Poupon Savory Honey Mustard, divided
2Tbsp. Worcestershire sauce
1 boneless skinless chicken breast (6 oz.), cut into 24 pieces
8 slices bacon, cut into thirds
4 oz. Sharp-White Cheddar Cheese, cut into 12 slices
24 Ritz Crackers
2 tsp. chopped fresh parsley

MIX 2 Tbsp. mustard and Worcestershire sauce. Add to chicken; toss to coat. Refrigerate 30 min. Drain chicken; discard marinade. HEAT broiler. Wrap bacon around chicken; secure with toothpicks. Broil, 4 inches from heat, 10 min. or until bacon is crisp and chicken is done, turning after 5 min. HEAT oven to 350ºF. Remove toothpicks. Cut cheese slices in half. Place crackers on baking sheet; top with cheese. Bake 4 to 5 min. or until melted. Top with chicken and remaining ingredients. *Bacon-wrapped chicken pieces can be broiled ahead of time. Cool completely, then refrigerate up to 1 day. When ready to serve, top crackers with cheese and chicken, then bake as directed.

Wine Pairing: This dish pairs well with a glass of Merlot.

Hot Artichoke Dip

1 can (14 oz.) artichoke hearts, drained, chopped
1 cup Kraft Real Mayo Mayonnaise or Miracle Whip Dressing
1 cup Grated Parmesan Cheese
1 clove garlic, minced
PREHEAT oven to 350°F. Mix all ingredients until well blended. SPOON into 9-inch pie plate. BAKE 20 to 25 minutes or until lightly browned. Serve with assorted NABISCO Crackers or pita bread triangles.

Wine Pairing: Pairs wonderfully with a crisp, chilled Sauvignon Blanc.

Fig-Prosciutto Crostini

24 French bread slices, 1/2 inch thick
2/3 cup fig jam
¼ cup chopped toasted walnuts
¼ lb. prosciutto, cut into 24 pieces
1-1/2 cups Kraft Shredded Triple Cheddar Cheese with a touch of Philadelphia Cream Cheese
1 Tbsp. chopped fresh rosemary
HEAT broiler.
PLACE bread slices in single layer on baking sheet; spread with jam. TOP with remaining ingredients. BROIL, 4 inches from heat, 3 min. or until cheese is melted.

Wine Pairing: We recommend serving this with your favorite Merlot.

Turtle Pumpkin Pie

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 Graham Cracker Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided

POUR 1/4 cup caramel topping onto bottom of pie crust; sprinkle with 1/2 cup nuts. BEAT next 5 ingredients in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust. REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Wine Pairing: Perfect with a chilled Pinot Grigio.

Chocolate-Caramel Cookie Bars

35 square shortbread cookies
1 pkg. (11 oz.) Kraft Caramel Bits
1Tbsp. milk
3 oz. Baker's Semi-Sweet Chocolate
3 oz. Baker's White Chocolate
LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Arrange cookies in single layer on bottom of prepared pan.
MICROWAVE caramel bits and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until bits are completely melted and mixture is well blended, stirring after each minute. Pour over cookies; spread to completely cover cookies.
MICROWAVE chocolates in microwaveable bowl 2 min. or until almost melted, stirring every 30 sec.; stir until chocolates are completely melted. Pour over caramel layer; spread to completely cover caramel layer.
LET stand 2 hours before cutting into bars.

Wine Pairing: Delicious with a Merlot.

Chocolate Bliss Cheesecake

18 OREO Cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted, cooled slightly
3 eggs
HEAT oven to 325°F. MIX cookie crumbs and butter; press onto bottom of 9-inch spring form pan. BEAT cream cheese, sugar and vanilla with mixer until blended. Add chocolate; mix well. ADD eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust. BAKE 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Wine Pairing: Serve with a Cabernet Sauvignon, Merlot or Pinot Grigio.


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