Our New Years Eve is going to be great! Every year we have hors d'oeuvres, punch, and a little Martini & Rossi Asti Spumante for the adults. I really like planning, can you tell???
Here is what we are going to have this year. Some are kid friendly and some are for the adults. I will post recipes tomorrow and pictures as the food is made.
2 pounds of button mushrooms with stems removed and chopped
1 cup of plain bread crumbs
1 stick of butter melted
1 pound of a really strong cheese (blue cheese will do but the stinkier the better)
In a large bowl combine chopped mushroom stems, bread crumbs, butter, cheese, eggs, and garlic. Once mixed well add to mushroom caps. Bake in a 425' oven for 15 minutes. Filling will be bubbling when you take them out. Serve immediately. They are so good! I like them cold too.
2 pounds ground turkey
1 cup plain bread crumbs-soaked with 1/2 cup milk that follows
1/2 cup whole milk- to soak bread crumbs in
2 t garlic powder
salt and pepper to taste
Spaghetti sauce for dipping
Mix turkey, soaked bread crumbs, eggs, garlic, salt, and pepper very well. Form into 1 inch balls and bake at 325' for 20 minutes. Put a toothpick in each ball and serve with warm spaghetti sauce.
Something with shrimp??
Brown Sugar Coated Bacon Wrapped Sausages (YUMMY)
Cocktail polish sausage
1 pound bacon cut in 1/2 twice
1 pound brown sugar
Place bacon piece around cocktail sausage and toothpick it together. Place sausages on a PARCHMENT LINED 1 INCH SIDED COOKIE SHEET. You will be glad you listened when clean up time comes. Now spread brown sugar over sausages. Make sure you spread it evenly. Bake at 425' for 15-20 minutes. The bacon will be crisp when they are done. Remove from tray and serve hot. Very good!!!
Little Pigs in a Blanket
Canned crescent rolls
Wrap pieces of crescent dough around hotdogs. Bake 350' for 15 minutes. Serve with mustard. Wasn't that a easy recipe???
1 box of Velveeta-chopped into inch cubes
1 can golden mushroom soup
1 pound ground turkey-browned
1 pound turkey sausage-browned
1 jar Pace Picante Sauce
Place all of the ingredients into a Crock-Pot and heat on low until all has melted and come together. Serve with tortilla chips. This is so good! I like it with fresh veggies too.
This recipe comes from Trisha Yearwood's cookbook. It is so good that you have to try it!
1 14 ounce package Hidden Valley Ranch dressing mix
1/2 cup mayo
1/2 cup buttermilk, well shaken
16 ounces cheddar cheese-grated at room temperature
1 cup pecans-finely chopped
In a bowl, combine all ingredients but the pecans. Mix well. Divide mixture into equal parts and place covered in freezer for 30 minutes. When each ball is firm roll in pecans and serve with crackers. This is really a good cheese ball.
Veggie Tray with dip
Fruit Tray with dip
Fresh fruit of your choice( I like different apples, bananas, strawberries, and grapes
16 ounces of cream cheese-at room temperature
1 large jar of marshmallow whip
2 t vanilla
Blend cream cheese, marshmallow whip and vanilla together until very creamy and smooth. Hint, make sure your cream cheese is at room temperature. If not your dip will be lumpy. Chill for at least 1 hour and serve with fresh fruit. Everyone likes this one!
Artichoke Dip with toasted pita crisps
This also comes from Trisha Yearwood's cookbook. You have to try this. Ransome really likes this one.
1-14 ounces can artichoke hearts-drained and finely chopped
8 ounces feta cheese-crumbled
1cup grated Parmesan cheese
1 cup mayo
1-2 ounce jar pimentos-drained and chopped
1 t garlic-minced
Mix all the ingredients together and place into a small casserole dish. Bake uncovered at 350' for 25 minutes or until lightly brown. I serve this with pita crisps. Can't wait to set this one!!!
I am sure there will be more items and I will add those too.