New Years Recipes

Here are some tasty New Years Recipes

If you are still looking for some recipes for New Year, maybe these will help:

Creamy Monterey Ranch Dip

What You Need:

• 2 small tomatoes, peeled, seeded and diced
• 1/4 C almond slivers
• 1/4 C mild chile peppers, seeded and minced
• 1 green onion, chopped fine
• 1 1/2 C prepared Ranch dressing
• 1/2 C Monterey Jack cheese, shredded
• Almond slices
• Fresh Cilantro

How to Make It:

1. Place the tomatoes, almond slivers and peppers into a large mixing bowl.
2. Add the chopped green onion and toss to incorporate together.
3. Stir in the Ranch dressing being sure to completely cover the other ingredients.
4. Sprinkle in the cheese and stir to combine.
5. Cover the bowl tightly and chill.
6. Before serving garnish the top with the almond slices and cilantro.

Serving Size: 2 C

Serve with a variety of fresh vegetables. Change the mild peppers to hot peppers and serve as a dip with taco flavored chips.

Warm Pizza Dip

What You Need:

• 1 (8 oz) pkg. cream cheese, room temperature
• 1/2 C sour cream
• 1 t oregano
• 1/2 C pizza sauce
• 1/2 C pepperoni, chopped
• 1/2 C green pepper, chopped
• 1/4 C green onion, chopped
• 1/2 C mozzarella cheese, shredded

How to Make It:

1. Place the oven temperature on 350 degrees and allow to heat while mixing up the dip.
2. Place the cream cheese, sour cream and oregano into a large mixing bowl.
3. Use an electric mixer on low speed and blend the ingredients together well.
4. Spread the mixture into the bottom of an ungreased 9 in pie plate.
5. Spread the pizza sauce over the top of the cream cheese mixture.
6. Place the pepperoni, green pepper and onion into a mixing bowl and toss to combine.
7. Sprinkle the pepperoni and vegetable mixture evenly over the pizza sauce.
8. Bake for 10 minutes.
9. Remove from the oven and layer the cheese over the top.
10. Return to the oven and bake an additional 5 minutes or until the cheese has completely melted.

Serving Size: 2 C

Serve warm tortilla shells cut into triangles or bread sticks with this dip. Tortilla or nacho chips can also be served.

Nacho Chip Cheese Ball

What You Need:

• 1 (6 oz) pkg. pepper jack cheese, shredded
• 1 (4 oz) pkg. Cheddar cheese, shredded
• 2 (3 oz) pkg. cream cheese, room temperature
• 1 T lime juice
• 1/2 t onion powder
• 1/4 C ripe black olive slices, chopped fine
• 1/4 C fresh cilantro, chopped fine
• 3/4 C nacho chips, crushed

How to Make It:

1. Place the pepper jack cheese, Cheddar Cheese and cream cheese in a food processor.
2. Add the lime juice and onion powder and process until all the ingredients are incorporated together well.
3. Remove the mixture with a rubber spatula to a large mixing bowl.
4. Add the olives and cilantro and mix together well.
5. Spread a piece of waxed paper out on a flat surface.
6. Sprinkle the crushed nacho chips on the wax paper.
7. Use your hands and form the cheese mixture into a ball.
8. Place the cheese ball on the wax paper.
9. Roll the ball through the crushed chips being sure to cover the cheese ball completely.

Serving Size: 24

If you make this cheese ball ahead of time and stored it in the refrigerator be sure to allow time for it to soften before serving. It takes around 20 minutes for the cheese ball to become soft enough to eat. Serve with crackers or tortilla scoops.

Chicken and Cheese Wedges

What You Need:

• 1 C cooked chicken, chopped
• 1/4 C ranch dressing
• 2 t chili powder
• 1/2 t lime peel, grated
• 4 (10 in) tortillas
• 1 C Mexican cheese blend, shredded
• 2 green onions, sliced thin
• 1 T canola oil

How to Make It:

1. Place the chopped chicken into a large mixing bowl.
2. Add the dressing, chili powder and lime peel.
3. Stir until the ingredients are incorporated together well.
4. Spread the chicken mixture evenly over one half of each tortilla.
5. Sprinkle the chicken mixture with the cheese and the green onions.
6. Fold the tortilla over and press the edges together to seal.
7. Place a large skillet over medium high heat.
8. Coat both sides of the tortillas with the canola oil and place them in the heated skillet.
9. Cook 3 minutes, turning once, until the cheese has completely melted.
10. Remove from the skillet and allow them to cool.
11. Cut each tortilla into 8 wedges.

Serving Size: 32

Top with sour cream or guacamole. Salsa also works great as a topping on these wedges.

Spinach Tortilla Wrap Ups

What You Need:

• 4 (10 in) flour tortillas
• 1 (8 oz) container garden vegetable cream cheese
• 3 C spinach leaves, lightly packed
• 1 red bell pepper cut into strips
• 1/2 lb. thin sliced deli turkey

How to Make It:

1. Lay the tortillas on a flat surface such as a cutting board or counter.
2. Spread each tortilla with the cream cheese.
3. Place a single layer of the spinach leaves over the cream cheese.
4. Lay 4 of the red pepper strips over the top of the spinach leaves.
5. Add a layer of turkey slices on top.
6. Roll each tortilla up.
7. Wrap each tortilla roll in saran wrap and refrigerate at least 1 hour.
8. When they are ready to serve cut the rolls into 1 in slices.

Serving Size: 32

These can be made with deli ham or deli roast beef also. Try all three for your appetizer tray. These wraps can only be refrigerated for up to 24 hours before serving them. Any longer than that they will become soggy and loose their taste.

Packed Full Egg Rolls

What You Need:

• 1 T soy sauce
• 1 T sherry
• 1 T peanut butter
• 1/2 t sugar
• 1 (8 oz) pkg. ground pork
• 1/2 C mushrooms, chopped
• 1/2 C celery, chopped
• 1/3 C green onions, chopped fine
• 1/2 C bean sprouts
• 3 C cabbage, chopped
• 1 (4.25 oz) can deveined shrimp, drained well
• 1 (8 oz) can water chestnuts, drained and chopped
• 5 C canola oil
• 15 egg roll wrappers
• 2 T water
• 2 t cornstarch

How to Make It:

1. Pour the soy sauce and sherry together into a small mixing bowl.
2. Add the peanut butter then the sugar and mix the ingredients together well.
3. Place the pork into a skillet over medium heat.
4. Cook the pork 8 minutes or until completely browned.
5. Remove the pork with a slotted spoon and set aside saving the drippings in the skillet.
6. Add the mushrooms, celery, green onions and bean sprouts to the drippings.
7. Fry stirring constantly for 1 minute.
8. Add the cabbage, shrimp and water chestnuts and continue cooking 2 minutes being sure to stir continuously.
9. Return the pork to the pan.
10. Stir in the soy sauce mixture until all the ingredients are completely combined.
11. Continue cooking the mixture 5 minutes or until completely warmed through.
12. Place the mixture into a bowl and allow to cool being sure to drain off any excess liquid.
13. Place the canola oil into a deep fryer and allow the oil to heat to 375 degrees.
14. Fill each egg roll wrapper with 1/4 C of the pork mixture placed near a wrapper corner.
15. Fold the bottom corner of the wrapper over the filling and then fold over the right then left corners.
16. Roll over several times to be sure the filling is enclosed in the wrapper.
17. Whisk the water and cornstarch together in a small bowl.
18. Brush the mixture over each egg roll to seal.
19. When the oil is hot add a 3 to 4 egg rolls.
20. Fry for 2 minutes or until a golden brown.
21. Remove and drain on a paper towel.
22. Continue in this manner until all the egg rolls have been fried.

Serving Size: 15

Egg rolls are pretty easy to make. You can use pork, beef or even chicken in an egg roll. Experiment with different ingredients to find just the right mixture to suit your tastes.

Sweet Red Pepper and Cheese Bites

What You Need:

• 2 (8 oz) pkgs. crescent rolls
• 1 1/2 C cooked ham, diced fine
• 1 C Swiss cheese, shredded
• 1 (3 oz) pkg. pepperoni, chopped
• 8 slices provolone cheese
• 1 (12 oz) jar roasted sweet red peppers, cut into thin strips
• 4 eggs
• 1/4 C Parmesan cheese, grated
• 3 t dry Italian dressing mix

How to Make It:

1. Spray the bottom and sides of a 13X9 in baking pan with a non stick cooking spray.
2. Press on tube of the crescent rolls on the bottom and 1 in up the sides.
3. Seal any perforations in the dough.
4. Place half the ham onto the dough.
5. In layers place the Swiss cheese, the pepperoni and the provolone cheese over the ham.
6. Top with the remaining pieces of ham.
7. Lay the red pepper strips over the ham.
8. Place the eggs into a small bowl.
9. Add the Parmesan cheese and Italian dressing mix to the eggs.
10. Whisk together until completely incorporated together.
11. Remove 1/4 C of the mixture and set aside.
12. Pour the remaining mixture over the peppers.
13. Lightly flour a flat surface and roll the second crescent roll dough out into a 13X9 in rectangle.
14. Make sure to seal any perforations in the dough.
15. Place the dough in the pan over the top of the other ingredients.
16. Pinch the edges to seal tightly.
17. Cover the pan with aluminum foil or an oven safe lid.
18. Place in a preheated 350 degree oven and bake for 22 minutes or until the crust is a golden brown.
19. Cool 5 minutes before cutting into bite size pieces and removing to a serving tray.

Serving Size: 36

JD Meatball Appetizers

What You Need:

• 4 lbs ground chuck
• 1 lb Italian sausage
• 1 1/2 pkg dry onion soup
• 1/2 shot Jack Daniels Whiskey
• 2 T A-1 sauce
• 2 slices of bread, crumbed
• 1 egg
• 3/4 C milk
• 1 t seasoning salt
• 1 t garlic powder
• 1 t onion powder
• 1/2 C flour
• 2 T canola oil
• 1/2 jar grape jelly
• 1 bottle Heinz 57 sauce

How to Make It:

1. Place the ground chuck and the sausage into a large mixing bowl.
2. Add the onion soup, whiskey and A-1 sauce.
3. Sprinkle in the bread crumbs and mix together with your hands until thoroughly combined.
4. Add the egg and milk to the mixture and mix again to incorporate.
5. Sprinkle in the seasoning salt, garlic and onion powder and continue mixing until all the ingredients are mixed into the meat well.
6. Shape the mixture into meatballs the size that you prefer.
7. Place the flour into a small shallow bowl.
8. Roll the meatballs into the flour and place in a large skillet with the canola oil.
9. Place the skillet over medium heat and brown the meatballs for 12 minutes or until cooked through.
10. Remove the meatballs from the skillet and drain on paper towel.
11. Place the jelly into a crock pot set on high.
12. Stirring occasionally allow the jelly to melt.
13. Pour in the Heinz 57 sauce and stir together well.
14. Turn the temperature on the crock pot to warm.
15. Place the meatballs into the crock pot and stir to coat with the jelly mixture.

Serving Size: 24 medium size

Amaretto Apricot Appetizers

What You Need:

• 1 (4 oz) pkg. cream cheese, room temperature
• 1/2 C almonds, slivered, toasted and chopped
• 1/2 C dried cherries, chopped
• 2 T amaretto liqueur
• 30 whole dried apricots

How to Make It:

1. Place the softened cream cheese into a bowl.
2. Add in the almonds, cherries and liqueur.
3. Mix, being sure all the ingredients are incorporated together well and the cream cheese is not lumpy.
4. Spoon the cheese mixture into a small baggie and close the baggie tightly.
5. Snip one corner from the baggie so the mixture can be piped into the apricot easily.
6. Use a butter knife to open one side of the apricots.
7. Fill each apricot with the cheese mixture.
8. Continue until all the dried apricots are stuffed.
9. Place on a serving plate, cover with a plastic wrap and chill for 1 hour before serving.

Serving Size: 30

If you can't find toasted almond slivers just place them in a shallow pan and toast for 8 minutes in a 350 degree oven, stirring occasionally. The almonds will a golden brown when toasted.

Spiced Up Chicken Cups

What You Need:

• 2 C chicken, cooked and chopped fine
• 4 green onions, sliced
• 1 (8 oz) can water chestnuts, sliced, drained and chopped fine
• 1/2 t red pepper flakes
• 1 T fresh mint leaves, chopped
• 24 small lettuce leaves
• 1/2 C roasted peanuts, chopped

How to Make It:

1. Mix the chicken, green onions and water chestnuts together in a mixing bowl.
2. Sprinkle in the red pepper flakes and mint leaves and toss to combine.
3. Place 2 T of the chicken mixture onto each lettuce leaf.
4. Top with the chopped peanuts.

Serving Size: 24

Bibb lettuce leaves work really well for these appetizers. They form a cup on their own. If the leaves are too large break them up into smaller pieces. These cups also taste great with toasted almonds or cashews instead of the roasted peanuts.

Simple Spiced Sticks

What You Need:

• 1 C canola oil
• 1 (1 oz) pkg. dry ranch salad dressing mix
• 1 t garlic salt
• 1 tsp cayenne pepper
• 1 (10 oz) pkg. pretzel sticks
• 1 (16 oz) pkg. potato sticks

How to Make It:

1. Heat the oven temperature to 200 degrees while preparing the sticks.
2. Pour the canola oil into a small mixing bowl.
3. Whisk in the dressing mix, salt and cayenne pepper until well combined.
4. In a separate bowl toss together the pretzel sticks and potato sticks.
5. Pour the spiced oil mixture over the sticks and toss to coat well.
6. Spread the sticks into two ungreased large baking pans.
7. Bake 1 hour or until a golden brown being sure to stir often so the sticks don't burn.

Serving Size: 12

Place these snacks in bowls around the room for guests to munch on as they please. If you're lucky enough to have any left over place them in an airtight container and they will remain fresh for up to 1 week.