Thanksgiving leftovers -- heck, leftovers from any holiday -- are wonderful. I look forward to leftovers almost more than I do the actual meal. Weird? I bet I'm not alone.
Because you and I are sitting back enjoying our leftovers today, I'm not going to post a multi-step, intricate recipe. I'm taking it easy. Post-Thanksgiving is meant to be savored, don't you think? The day after Thanksgiving is so great. Still lots of family time, but a whole lot less cooking. Rather than scurry out and shop, we prefer to open our boxes of holiday decor and pick out our tree.
To celebrate today being a laid-back day, then, I'm sharing one of my top Go-To recipes. Over the years, we discovered that one of our favorite holiday leftovers is actually an appetizer. We all like it so much, we stopped serving it only on holidays and at parties, and now we make it at the drop of a hat. Here's the excuse we used this time: Our three daughters are home this week!
Super, super easy, this one comes from Pampered Chef. We changed it ever so slightly, but I gotta give them credit. They've really mastered making yummy food fast. I might have mentioned that I used to be a Pampered Chef lady (you know, the one who comes to your house and shows you all the great gadgets?), so I have a houseful of fun toys to play with.
This is *not* a Pampered Chef commercial -- just a little back story. It's been years since I've even been to a party. But I still love this recipe!
1 8-oz cream cheese
1 cup mayo
1 envelope dry Italian dressing mix (like Good Seasons. I use the store house brand and I buy them in 4 packs -- less expensive when you make it as often as we do!)
I like to soften my cream cheese a little before mixing. I put it in a glass bowl and pop it into the microwave for about 10 - 15 seconds, or maybe even a little more.
Add dry Italian dressing mix. Add mayo. Use hand mixer until smooth.
Put this in the fridge. I always find the taste improves after I've given the mix time to set and allow the flavors to combine.
In the meantime, slice cucumber into very thin slices. I have a mandolin-thing from Pampered Chef. Can't remember what they call it, but it has different slicing/shredding blades that pop in and out. Perfect for slicing cucumbers ultra thin.
Bread: The original recipe encouraged us to bake our own bread in bread tubes. I did that for a while but it got very old very fast. Plus the breads were relatively small and these little sandwiches would disappear quicker than I could keep up. I would make four loaves and it still wouldn't be enough.
What I do now is go to my local supermarket (Jewel), find the twin French loaves, and ask the friendly ladies behind the counter to slice them for me. Voila. Perfect! And plenty. I still wind up buying four (two 2-packs) at a time, but they're much bigger than the ones I made myself.
Spread mix on bread slice, top with cucumber. Repeat, repeat, repeat....
(I like to cut the cuke slice about halfway up, then twist before placing atop the bread. Pretty!)
Just an easy and very, very delicious appetizer that everyone seems to love. I can't believe how often I get compliments on these. Or how much my kids still love them. It's been over 10 years and they haven't gotten tired of them yet!
This is one of my favorite Go-To recipes.
What's one of yours?
Hope you had a wonderful Thanksgiving!