Well, Happy New Year to all!
I traveled to the depths of the Internet to find some recipes for some great tasting appetizers that will make any New Year’s Party a long lasting memory.
New Year’s Party Appetizers:
2 pkgs. refrigerated crescent rolls
1/4 lb. ham slices
1/4 lb. pepperoni slices
1/4 lb. salami slices
1/4 lb. provolone cheese — sliced
1/4 lb. Swiss cheese slices
1 sm. jar roasted red peppers — optional
1/4 C. Parmesan cheese
2 Tbs. water
1. Preheat oven to 400Â°F.
2. Spray rectangle baking dish with nonstick spray.
3. Unroll 1 can of crescent rolls and lay on bottom of pan.
4. Layer meat and cheeses, ending with all of the roasted peppers on top.
5. Beat eggs and water in small bowl, add parmesan cheese and pour over layers.
6. Unroll second can of crescent rolls and lay over layers.
7. Brush top layer with bit of egg mixture still remaining in bowl.
8. Bake for 45 minutes or until top is golden brown. Cool and cut into small squares. Serve warm.
Egg salad Wonton Cups
36 wonton wrappers
3 cups egg salad (your own recipe)
1/3 cup green onions (chopped)
1/3 cup carrot (shredded)
2 tomatoes, chopped
fresh parsley for garnish
1. Preheat the oven to 350 degrees F.
2. Coat one side of each wonton wrapper with nonstick cooking spray.
3. Take the wonton wrappers and gently press the coated side down into miniature muffin cups.
4. Bake the wontons for 10-12 minutes or until they turn golden brown.
5. Remove wontons from oven and place on wire racks to cool.
6. Combine the egg salad, onions and carrot and mix well. Stir in the bacon.
7. Spoon about 1 Tablespoon of the egg salad into each wonton cup.
8. Complete by garnishing each cup with the cut tomatoes and a little parsley.
4 teaspoons kosher salt
1/2 teaspoon cayenne
1 teaspoon white pepper
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon allspice
4 cups pecan halves
1/4 cup butter – melted
1/3 cup molasses
1. Preheat oven to 350Â°.
2. In a medium bowl, combine salt, cayenne, white pepper, nutmeg, cloves and allspices.
3. Add the pecans and toss well to coat.
4. Drizzle melted butter oven pecans and mix well.
5. Spread out onto a rimmed baking sheet, scraping any spices and butter from the bowl and spreading the nuts into a single layer.
6. Bake until lightly toasted, stirring occasionally for approximately 9 minutes.
7. Drizzle molasses over the nuts, stir and bake for another 10 minutes or until the nuts turn glossy and slightly dark.
8. Allow to cool on the pan.
9. Pour into a bowl and break apart any large clumps or clusters.
Black-eyed Pea Dip
Black-eyed Pea Dip
1 can (16 ounces) black-eyed peas,drained
3 green onions, chopped with tops
1/2 cup sour cream
1 tsp. garlic salt
1/2 cup salsa
4 slices bacon, cooked and crumbled
1. Reserving 1/3 cup, place peas in a blender.
2. Process until smooth. Blend in onions, sour cream and garlic salt.
3. Transfer to a bowl and stir in reserved peas and bacon.
4. Serve with tortilla chips, bagel chips or corn chips.
32 Ounces of Ginger Ale
32 Ounces of Grape Juice
12 Ounces of Cranberry juice
12 Ounces of Vodka.
1. Two or three nights before the party fill a freezer safe small pot or plastic bowl with cool water. You want to make sure the pot or bowl is at least 8 inches, and fill it at least 3 inches deep. Put in freezer.
2. Make sure all of the juice and ginger ale is chilled in the fridge at least 12 hours before the party.
3. About 20 minutes before the party mix all the ingredients together in a large punch bowl.
4. Next, run warm water over the bottom of the pot that you froze water in to loosen the ice ring.
5. Once the ice ring is out of the pot or bowl, place it into the center of your punch, and let it float around.