No-fuss New Year’s Eve
There was a time I scrambled to find something to do on Dec. 31. Who threw the wildest New Year’s Eve party? What restaurant held the most entertaining evening? Where would the music go until 3 a.m.?
Ah, those were the days. Age really does alter your perspective. Looking back, I remember just how eager I was to find something exciting and original to do. Then, I’d be disappointed because the night didn’t live up to my expectations. And my feet always hurt from those towering party shoes.
I’m not sure if “lowering the bar” is what I started doing about 20 years ago, but while the partying continues, it’s a lot more fun. And relaxing. The formula is our house, friends and food. The last people typically leave around 2 a.m., so I’m not exactly into my dotage yet.
A no-fuss party is what I’m all about. But, that doesn’t mean I don’t get out the cut-crystal bowl for the spiced nuts or rustle up the pedestal cake plate to show off my Christmas cookies above the other buffet-table goodies. No paper plates allowed, but better paper napkins are good. The sterling-silver platters get a polish, though the cool faux “silver” ware (from the dollar store) doesn’t.
You see where I’m going here. I’m a budget-minded hostess shining up good party food with pretty accessories. And, yes, you should invest in real wine glasses or flutes. The sound of clinking should always occur at midnight, whether you’re drinking champagne or sparkling fruit juice. (Get stemware cheap, cheap at Old Time Pottery in Fairview Heights or AtHome in O’Fallon (formerly Garden Ridge).
So, here are lucky 7 recipes to try on Dec. 31. Not one is complicated, but I bet you’ll get some rave reviews.
Party ideas
The following are some creative ways to display appetizers.
- Use martini glasses to display nuts.
- Fill short plastic glasses with individual portions of Chex party mix.
- Use tall tumblers to hold bread sticks and celery stalks.
- Stack pedestal plates and fill with various slices of cheese, crackers and deli meat.
- Use a few small bowls filled with mini gherkins and bread-and-butter pickles to separate the foods on the pedestal plates.
- Use Popsicle sticks or make toothpick flags to identify cheeses. Write the variety on each so guests can remember what they ate.
Source: thekitchn.com
Cheesesteak Dip
2 teaspoons vegetable oil
1/2 cup chopped onion
1 cup chopped red and green bell pepper
1/2 pound sliced roast beef, chopped (2 cups)
1 can (4.5 ounces) mild green chiles
8 slices deluxe white American cheese or American cheese, cut into pieces
3 ounces cream cheese
1/4 cup mayonnaise or salad dressing
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese
Hard sourdough pretzels, cocktail rye, to scoop
1. Heat oven to 350 degrees. Lightly spray ovenproof 1-quart baking dish with cooking spray.
2. In 10-inch skillet, heat oil, onion and bell peppers over medium heat; cook and stir about 5 minutes. or until onion has softened and turned translucent.
Stir in roast beef; cook 2 minutes.
Add chiles, American cheese, cream cheese, mayonnaise and pepper; stir until cheese is melted.
3. Pour mixture into baking dish; sprinkle with Parmesan cheese. Bake uncovered 25 to 30 minutes, or until golden brown on top. Serve with pretzels or bread as dippers.
Betty Crocker
Chocolate-Chip Cheeseball
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/4 teaspoon vanilla extract
3/4 cup confectioners’ sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers
In a large bowl, beat the cream cheese, butter and vanilla until fluffy.
Gradually add sugars; beat just until combined.
Stir in chocolate chips. Cover and refrigerate 2 hours.
Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour.
Just before serving, roll cheese ball in pecans. Serve with graham crackers. Yield: 1 cheese ball (about 2 cups).
Makes 16 servings, each (2 tablespoons) with 206 calories, 17 grams fat, 31 mg cholesterol, 101 mg sodium, 14 grams carbohydrates, 1 gram fiber, 2 grams protein.
Quick Cooking, December 2000
Mini Tortilla Crust Pizzas
3 flour tortillas
1 can (15-ounce) pizza or red sauce
1 1/2 cups mozzarella cheese, shredded
3/4 cup mini pepperoni
Preheat oven to 400 degrees. Open the can of pizza sauce, empty the sauce from the can, and rinse the can out.
Using the cut edge of the pizza sauce can, cut four rounds from each tortilla. Press each round into a lightly-greased muffin tin.
Place a tablespoon of pizza sauce into the center of each tortilla round.
Sprinkle cheese on top of the sauce on each tortilla round.
Top each pizza with mini pepperoni rounds.
Bake in preheated oven 10-12 minutes, or until cheese is bubbly. Remove and cool before using a fork to transfer mini pizzas from muffin tin to a serving plate. Makes a dozen.
Variations: Try cooked sausage, fresh basil, roasted red peppers. Just don’t pile on too many ingredients or the bottom of the crust will get soggy.
Cheeky Kitchen/Tablespoon.com
Strawberry Sorbet Champagne Float
2 pounds strawberries, tops removed
1/4 cups sugar
Juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup fruit juice (berry, white grape, apple, etc.)
1 bottle Champagne or sparkling wine
Fresh mint sprigs (optional, garnish)
Strawberry slices (optional, garnish)
1. Place all of the ingredients, except champagne and garnish, into a saucepot, and simmer on low until berries soften. Remove from the heat and let cool.
2. Once cool, transfer the mixture into a blender, and purée until smooth. Strain out the seeds. Pour puréed sorbet base into ice cube trays, and freeze until ready to use.
3. To assemble the floats, pour champagne or sparkling wine into flutes, filling approximately 3/4 of the way full. Remove the sorbet cubes from the freezer, and purée in a blender until smooth. Add a small amount of juice, if necessary, to blend. Scoop into prepared flutes and garnish with strawberry slices and fresh mint (if desired).
QVC’s resident foodie and cookbook author David Venable
Sour Cream Cheese Puffs
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/3 cup finely chopped sweet red pepper
1/4 cup finely chopped onion
2 teaspoons lemon juice
3/4 teaspoon dill weed
1/4 teaspoon pepper
2 tubes (12 ounces each) refrigerated buttermilk biscuits
1/4 cup minced fresh cilantro
Preheat oven to 375 degrees. In a small bowl, beat the cream cheese, sour cream, red pepper, onion, lemon juice, dill and pepper until blended.
Cut each biscuit in half horizontally; press into greased miniature muffin cups. Place a rounded tablespoonful of cream cheese mixture in each cup.
Bake 14-16 minutes, or until golden brown. Sprinkle with cilantro. Serve warm.
Yield: 40 appetizers, each with 74 calories, 3 grams fat, 10 mg cholesterol, 164 mg sodium, 9 grams carbohydrates, 2 grams protein. Diabetic exchanges: 1/2 starch, 1/2 fat.
Taste of Home August/September 2009
Sweet and Spicy Chicken Flatbread
1 large red onion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 can refrigerated thin pizza crust
1 cup sweet orange marmalade
2 teaspoons Sriracha sauce
3 cups chopped deli rotisserie chicken
1 cup shredded Monterey Jack cheese (4 ounces)
1 cup firmly packed shredded bok choy or curly lettuce, optional
1. Heat oven to 400 degrees. In 12-inch nonstick skillet, mix onion, salt and pepper. Cook over medium heat 5 to 7 minutes, stirring frequently, or until browned. Add 1/4 cup water; cook, stirring constantly, until water evaporates.
2. Meanwhile, unroll dough on dark or nonstick cookie sheet. Bake 6 minutes. Remove from oven; turn crust over on cookie sheet.
3. In small bowl, mix marmalade and Sriracha sauce. Spread mixture on crust to within 1/2 inch of edges. Top with chicken, cheese and onion. Bake 10 to 12 minutes longer, or until cheese is melted and crust is deep golden brown.
4. Remove from oven; sprinkle with bok choy or lettuce, if desired. Makes 6 servings.
Tanya Warren, Omaha, Neb., Pillsbury Bake-Off 2013
Salsa Guacamole
SALSA:
1 can (14.5 ounces) fire-roasted or plain diced tomatoes, well drained
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse (kosher or sea) salt
1 clove garlic, finely chopped
1 small fresh jalapeño chile, seeded, finely chopped
GUACAMOLE:
3 ripe large avocados (about 1 1/2 pounds) pitted, peeled
2 tablespoons fresh lime juice
1/2 teaspoon coarse (kosher or sea) salt
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped
In medium bowl, mix salsa ingredients.
In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients.
Spoon guacamole into shallow serving bowl; top with salsa. Serve with tortilla chips as desired. Serves 12.
Tablespoon.com
This story was originally published December 21, 2015 at 8:03 AM with the headline "No-fuss New Year’s Eve."