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four family appetizers I make every single year!

Nov 02, 2025

Hey friends!

I did warn y’all the holiday recipes are coming! 🦃 I know it might feel a little early, but we all need a little time to plan ahead, right?

This week, I’m kicking the holiday recipes off with four of mine and my family’s favorite appetizers — two of my own, one of my grandma’s, and one my mom always makes. I hope you love them as much as we do, and if you try any, tag me so I can see!

Next week, I’ll be sharing some of my favorite Thanksgiving sides, so if you’re not already subscribed, make sure you subscribe so you can follow along! 💛

Spinach & Cheese Stuffed Mushrooms

Makes: ~30 mushrooms | Prep Time: 15 minutes | Total Time: 30 minutes

Ingredients

1 lb whole white mushrooms
4 oz cream cheese, softened
1 (5.2 oz) package garlic & herb Boursin cheese
¼ cup finely chopped fresh spinach
¾ cup shredded Parmesan cheese
Olive oil spray

Instructions
Use a damp paper towel to gently wipe away any dirt from the mushrooms. Remove the stems and use the back of a tiny spoon to carefully scoop out the gills from inside each cap to make space for the filling.

In a medium bowl, mix together the softened cream cheese, Boursin, and chopped spinach until smooth and evenly combined.

Lightly spray the outside (backs) of each mushroom with olive oil and place them cavity-side up on a nonstick sheet pan. Spoon the filling into each mushroom cap, packing it slightly.

Pour the Parmesan cheese into a small bowl and dip the top of each filled mushroom into it to coat, creating a cheesy crust.

Bake at 375°F for 15 minutes, then broil for 2–3 minutes until the tops are golden and bubbly.

Let them cool slightly before serving — they’ll firm up a bit as they rest.

🧀 Goat Cheese & Pepper Jelly Dip

Makes: 10-12 servings | Prep Time: 5 minutes | Total Time: 5 minutes

Ingredients

10.5 oz goat cheese log, softened
13 oz red pepper jelly
Crackers or crostini, for serving

Instructions
Let the goat cheese soften slightly at room temperature. Spread it onto a small serving platter or leave it in log form. Spoon the pepper jelly evenly over the top, coating the cheese completely. Serve immediately or refrigerate until ready to serve with your favorite crackers or crostini.

🥓 Rumaki

Makes: ~30 pieces | Prep Time: 15 minutes | Total Time: 45 minutes

Ingredients

6 ounces chicken livers, cut into small bite-sized chunks
1 can sliced water chestnuts, drained
1 pound regular-cut bacon, cut in half
½ cup teriyaki sauce
Toothpicks, for serving

Instructions
Preheat the oven to 400°F and line a baking sheet with foil.

In a small bowl, combine the chicken livers and teriyaki sauce. Toss to coat and marinate overnight (or at least 8 hours for best flavor).

Wrap each tiny piece of chicken liver and water chestnut together in a half slice of bacon. Arrange them seam-side down on the prepared baking sheet.

Brush the tops with a little extra teriyaki sauce to help the bacon caramelize and crisp.

Bake for 25–30 minutes, until the bacon is browned and begins to crisp. If needed, broil for 1–2 minutes at the end to get the bacon nice and crispy.

🍞 Grandma’s Party Ryes

Makes: ~30 pieces | Prep Time: 10 minutes | Total Time: 30 minutes

Ingredients

1 pound Jimmy Dean hot sausage
1 (16 oz) package Velveeta cheese, cubed
1 loaf S. Rosen’s cocktail rye bread

Instructions
Preheat the oven to 400°F.

In a skillet over medium heat, cook the sausage until browned, breaking it apart as it cooks. Drain any excess grease, then add the Velveeta cubes. Stir until melted, smooth, and fully combined.

Lay the cocktail rye slices on a sheet tray and spread each one evenly with the sausage-cheese mixture.

Bake for about 10 minutes, until golden brown and lightly crisped on the edges.

Make-Ahead Tips 🕒

Spinach & Cheese Stuffed Mushrooms:
You can prep and fill the mushrooms the night before, then just bake them the day of. Or, you can make the filling and prep the mushrooms ahead of time — store everything separately, then fill and bake right before serving for the best texture.

Goat Cheese & Pepper Jelly Log:
You can make the goat cheese log the night before and refrigerate it until you’re ready to serve. Let it sit out for about 1 hour before serving so the goat cheese softens and is easy to spread.

Rumaki (Bacon-Wrapped Chicken Livers):
Marinate the chicken livers in teriyaki sauce the day before, then wrap them in bacon the next morning and refrigerate until you’re ready to serve. When it’s time, bake them straight from the fridge until the bacon is crispy and caramelized.

Party Ryes:
You can make the Party Ryes ahead of time, but they need to be fully assembled before baking because it’s easiest to spoon the sausage and cheese mixture onto the bread while it’s still hot and melted, so I don’t recommend prepping them separately. You can also cook the sausage ahead of time, then reheat it with the Velveeta when you’re ready to assemble and bake.