Wednesday, Jan 17th 2018

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5 Easy to fix appetizers for your Thanksgiving Meal

5 of our family classics for thanksgiving to bring a smile to your table this season


The holiday season is known for good food and friendship. Yet, there are a great many people who are just starting out which need a bit of help in the food preparation department. Here are five appetizers you can add to your thanksgiving dinner. Each of these recipes are easy to make and best of all, healthy.


Stuffed Portabella mushrooms

For this recipe you will need:

  • Large portabella mushrooms. You will want to ensure that you the tops are intact. Do not get mushrooms which have a broken top or diced. Remember, you are stuffing these so the bigger the better.
  • 1 eggplant diced
  • Feta Cheese (8 oz. container)
  • 2 large tomatoes (more if you are making a lot )
  • ½ cup of corn
  • ½ cup of cheddar cheese
  • 2 slices of bread crumbs (approximately 1 cup)
  • 1 tbsp. cornflower
  • 1 boiled potato
  • ¾ teaspoon red chili flakes
  • Pinch of pepper
  • 1 Tsp Oregano
  • 1 Capsicum
  •  1/3 cup All-purpose flour

To make your stuffed portabella mushrooms you will first need to prepare the mushrooms for stuffing. Start by removing the stems from the mushroom. You can keep the stems and cut them up to add to the filling or you can discard them. Personally, I add them to the filling as it makes the contents go further. Once the tops have been cleaned up a bit, add olive oil over the entire surface to avoid burning and to keep the flavor of the mushroom. Bake the mushrooms on a flat pan for 10 min at 350.

The stuffing of your Mushrooms should be made by lightly cooking the eggplant in a frying pan with 1 tablespoon of olive oil. Add in the tomato. You just want to lightly brown the eggplant. Once the stuffing is complete let it cool for 5 min. Add in the feta cheese and place on top of the portabellas.

You can serve these hot or cold.

Texas Caviar

In a large mixing bowl combine 1 cup of black beans, 1 cup of corn, 1 cup of black eyed peas, a diced green onion, 1 clove of garlic, and 2 cups of Italian dressing. For a more robust flavor consider adding jalapenos or red chili peppers to the mixture.

Serve on French bread or with chips.

Cheese corn balls

Cheese corn balls make for a nice appetizer as they are not messy and are relatively easy to make. For this dish you will need:

In a large mixing bowl combine your corn, cheese, capsicum, red chili, and oregano, pepper. You can also add coriander and garlic to boost the flavor. Mix the contents.

Once you have a nice mixture add the cornflower, salt, boiled and mashed potato. You want to ensure that the cheese and the potato bind with the ingredients. If needed use a little oil to keep the mixture from sticking to your hands.

Roll out balls which are approximately ½ to 1 inch in diameter. When this is done you will need to make your paste.  Add your flour to a small mixing bowl and add water to the mixture until it has the consistency of a thick soup.

Roll the balls in plain flour first. Dip the ball into the paste and then roll the ball on your bread crumbs. Do this for every ball.

In a large pan add 2 tablespoons of olive oil. Ensure that the oil is heated well before adding the balls. Toast the balls until they have a light brown texture. Let cool and serve.

Zucchini Crostini

1 Zucchini

1 Loaf of French bread

1 tomato pureed




Olive Oil

1 clove of garlic

Slice the bread in about ½ inch slices. Put the bread into the oven at 350 for 5 minutes, just enough to get it light brown. Once this is done add your tomato paste to the bread. Thinly slice the zucchini and place that on top of the tomato paste. Mix all of your spices in a small bowl with 1 teaspoon of olive oil to bind it. Drizzle the herb mixture on the zucchini and put the pan back in the oven for 5 minutes to warm. If you want to add a bit more flavor consider adding parmesan cheese or feta cheese to the top once cooled.

Veggie Chips with black pepper and Parnassian

Pick an assortment of vegetables and slice them to the same consistency. You do not want to have various thicknesses as they will not bake correctly. I prefer to use sweet potatoes, beets, parsnips, and celery root.

Use your slicer or mandolin to cut the vegetables. Set out your vegetables individually to dry them out. Before you start this turn your oven to 375 to preheat. Once your chips are laid out on a flat clean surface sprinkle sea salt over them. BE CAREFUL. You do not want to over salt your chips. Let the salt sit for 5 minutes.

On a lightly oiled cookie sheet place your chips. You do not want to overlap the chips as they will not cook properly. Cook each tray 15 minutes. You will probably have to do a few batches to get all your chips baked.

While the chips are still hot add fresh cracked pepper and Parnassian for flavor.

If you need produce Trax Farms can help

Get the best ingredients for your thanksgiving dinner by getting fresh fruits and vegetables from Trax Farms. We have a large selection of produce housed in an 85,000 square foot farm market and garden center. If you need help finding the right vegetables to make your holiday meal special, we can help. With over 150 years and six generations of experience in farming and preparing healthy meals, we are confident that we can assist you.

Trax Farms is located in Finleyville, PA just south of Pittsburgh. For directions or if you have any questions please call us directly at 412.835.3246.


Contact Trax Farms

Monday - Saturday: 9 am - 8 pm

Sunday: 9 am- 6 pm

528 Trax Rd. Finleyville, PA 15332
(12 miles south of Pittsburgh on Route 88)
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Phone  412.835.3246


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