Ready, Set, Thanksgiving
Monday, November 23, 2015
Thanksgiving is a time to give thanks for what we have and everyone we love. But a lot goes on behind the scenes of Thanksgiving that doesn’t get all the credit it deserves. We spend hours and hours in the kitchen prepping, cooking, and working our tail feathers off! So how can Gordo’s Cheese Dip make your Thanksgiving easier, you ask? We have a plan for you to ready your kitchen for minimal work on the big day! Because you obviously need more time to watch football, the Macy’s Day Parade, and most importantly, be thankful!
Start Off Right!
As you put the finishing touches on your fantastic looking Thanksgiving meal, there is nothing harder than keeping hungry hands from “taste testing” all of your hard work! Now you have to find the perfect balance between serving appetizers to keep the testers at bay while making sure everyone can keep eating through dessert. Here are a few recipes for appetizers to start off your Thanksgiving right without adding any unnecessary stress!
- 1 container(16oz) Gordo’s Cheese Dip(any flavor)
- ½ cup panko bread crumbs
- 8 to 10 slices bacon, cooked and crumbled
- 15 to 20 large mushrooms
Preheat oven to 400 degrees. Remove stems from mushrooms and mince. Mix melted Gordo’s cheese dip, panko bread crumbs, crumbled bacon and mushroom stems. Place mushroom caps on greased baking pan. Fill with bacon and cheese mixture. Bake 20 to 25 minutes or until golden brown.
Prep Advice: Fill mushrooms, cover, and refrigerate until ready to bake and serve. Best if prepped the day before serving.
- 1 cup Gordo’s Cheese Dip, Original
- 1/2 cup mayonnaise
- 2 cups (8 ounces) shredded cheddar cheese
- 1 cup (4 ounces) shredded pepper jack cheese
- 2 cups chopped Vidalia sweet onions, chopped
- Assorted bread or crackers
Melt Gordo’s cheese dip and mix with mayonnaise, cheddar cheese and pepper jack cheese. Stir in onions. Pour in a greased medium baking dish. Bake uncovered at 375 degrees for 20 – 25 minutes or until bubbly. Serve with bread or crackers.
Prep Advice: Prepare and pour into dish. Cover dish and refrigerate until ready to heat and serve. Can be prepped up to three days prior to serving.
Thanksgiving dinner is full of time consuming dishes from the turkey, which takes a few hours just to prep and even longer to cook, all the way down to the mashed potatoes, which can still take up to a half an hour! So, it is important to save time where you can without compromising a great Thanksgiving dinner!
- 2 (10-ounce) packages frozen chopped broccoli, cooked and drained
- 1 container Gordo’s Cheese Dip Original
- 1 (10 3/4-ounce) can condensed cream of mushroom soup
- 2 eggs, lightly beaten
- 2 cups crushed crackers
- 2 tablespoons butter, melted
Preheat oven to 350 F. Grease a 13×9 baking dish. In a mixing bowl, mix broccoli, cheese, soup and eggs. Pour into prepped baking dish. Top with crushed crackers, pouring melted butter over top of the crackers. Bake for 35 minutes or until browned.
Prep Advice: Mix all ingredients and place in baking dish. Do not add crackers until ready to bake. Can be prepped up to a month prior if frozen and up to four days if refrigerated.
- 3 cups biscuit baking mix (Bisquick or Pioneer)
- 1/2 cup melted Gordo’s Cheese Dip, Mild
- 3/4-cup milk.
Melt cheese dip. Add baking mix and milk. Stir just until all baking mix is blended with liquid. Drop by spoonfuls onto greased 9 x 13 inch baking sheet. Bake in a 400 degree oven for 10 minutes or until golden brown.
Prep Advice: Bake biscuits and place in airtight container. Warm and serve. Can be prepped up to a week prior to serving if refrigerated and up to three weeks if frozen.
- 7 ounces macaroni
- 1/4 cup butter(melted)
- 2 cups milk
- 4 eggs
- 1 pkg Gordo’s Cheese Dip, Original
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded yellow American cheese(sharp or medium)
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
Preheat oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes; drain. Beat milk, eggs, salt and pepper. Mix in drained pasta. Pour melted butter into 2 quart casserole dish. Heat Gordo’s Cheese Dip and mix ½ cup yellow American cheese. Use a fork to help push the cheese mixture into the pasta throughout the dish. Sprinkle the remaining shredded cheese over the top of the pasta. Bake for 15 to 20 minutes or until golden brown and heated through. Garnish with fresh parsley.
Prep Advice: Prepare and pour into dish. Cover dish and refrigerate until ready to heat and serve. Can be prepped up to a week prior to serving if refrigerated and up to three weeks if frozen.
Dessert is often people’s favorite course on Thanksgiving, but it can also be the easiest to prep for! You can make almost any cake or pie weeks in advance and freeze it until the day before you are ready to serve. Talk about time-saving!
- 1 tub Gordo’s Cheese Dip, Original
- 3 sticks butter or margarine – softened to room temperature
- 3 cups sugar
- 6 eggs
- 3 cups self-rising flour
- 1 teaspoon vanilla
Melt cheese dip and add to softened butter. Cream together with sugar and vanilla until light and fluffy. Add eggs, one at a time until thoroughly mixed. Slowly add flour and mix until all is incorporated. Pour into a greased Bundt or tube pan and bake at 325 degrees for 1 hour. Let cake cool in pan for 10 minutes before turning out on serving plate. Top with strawberries or other fruit!
Prep Advice: Bake ahead of time and freeze for up to a month before serving or refrigerate for up to three days.
We hope these tips and recipes help you get a perfect Thanksgiving meal on the table for all those you have to be thankful for! Here’s to good times and good food! Happy Thanksgiving from your friends at Gordo’s Cheese Dip!