Thanksgiving is my favorite holiday of the year. It’s all about the food, family, and friends! You don’t have to worry about anyone’s favorite color, what size of jeans they wear, or if you have picked the right handbag. Nope, just come hang out and eat and drink! What is NOT to love about Thanksgiving. I know a lot of people are not thrilled with the amount of cooking. But if you love cooking, you ARE thrilled with the amount of cooking. I always have to force myself to not plan the menu before November 1st, and that is such a struggle. This year, however, I didn’t make it. I was in a slump while planning my daughter’s 5th birthday, which is on Halloween. We did a fairy theme. And the food I wanted to make seemed to grown-up to me. I didn’t want something total kid, either. I was really stuck. So, to get me unstuck, I planned the entire Thanksgiving menu over a glass (or two, ok maybe three) of wine. This was probably mid-October. One problem with that, by the time Thanksgiving actually rolled around, I felt so out of touch with it. It was an odd feeling for me, like I had lost my groove. I have promised myself that next year, I’ll be sure to sit on my hands the month of October!
1 pkg (17.3 oz) Pepperidge Farm Puff Pastry Sheets, thawed
1 cup finely shredded Cheddar cheese
1 lb bacon, cooked and crumbled
1/2 cup prepared ranch salad dressing (I used Bolthouse Farms, it’s made with Greek yogurt, making it a little healthier)
2 Tbs chopped fresh chives
Heat oven to 470°.
Unfold 1 pastry sheet on lightly floured surface. Roll the pastry sheet into a 12/2″ square. Cut into 36 (2″) squares. Prick pastry with a fork. Repeat with the remaining pastry sheet, making a total of 72 squares. Place the squares on a baking sheet
Bake for 8 minutes or until the pastries are golden brown. Using the back of a small spoon, press down the centers of the hot pastries to make an indentation.
Spoon about 1/2 tsp each of cheese and bacon onto each indentation. Bake for 5 minutes or until cheese has melted. Remove the pastries from baking sheet and let cool on wire racks for 10 minutes. Top with dressing and chives.
Serves 72 pieces
Prep time: 20 minutes; Total time: 30 minutes
*From Pepperidge Farm
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