Treat your tastebuds for New Year’s Eve

Whether your tastebuds are calling for sweet or savory appetizers for your New Year’s Eve party, here are several choices to think about. If, like me, you’ve seen a steady stream of Christmas goodies in the house, you may want to opt for lowfat cream cheese or sour cream in the recipes calling for those ingredients.

What a delicious way to ring in 2010. I hope everyone has a happy new year!

Stuffed Mushrooms

The crew at the Eagle agrees - this recipe is a winner!

20 large, button mushrooms

1 8-oz. pkg. of block cream cheese, softened

1 pkg. of Italian sausage, uncooked

Preheat oven to 350 degrees F. Remove mushroom stems. Wipe mushrooms clean with a paper towel. Mix cream cheese and sausage together. Fill the mushrooms with about a tablespoon of the sausage mixture. Place mushrooms on a cookie sheet lined with foil. Bake for 30-45 minutes.

Trista says she uses Italian sausage from the meat department, about 1/2 pound. Jimmy Dean’s type of Italian sausage could also be used.

By Trista Cox

Nine-Layer Dip

9-Layer Dip

1 16-oz. can refried beans

1/2 C. shredded cheddar cheese

1/2 C. guacamole

1/4 - 1/2 C. black olives, sliced

2/3 C. sour cream

2 green onions, chopped (1/4 cup)

1 medium tomato, chopped

1/2 C. shredded cheddar cheese

1 tsp. chopped fresh cilantro

Heat up beans and place in 8x8 glass dish or other pan. Layer ingredients in order shown above. Serve with salsa on the side and tortilla chips.

This recipe is inspired by Todd Wilbur’s T.G.I. Friday’s Nine-Layer Dip in his book Top Secret Restaurant Recipes.

Chocolate Dip

Makes 1 1/2 cups

2/3 C. light Karo syrup

1/2 C. whipping cream

8 oz. pkg. of semisweet chocolate chips

Place in a sauce pan the Karo and cream and stir to mix. Bring to a boil over medium heat.

Take off heat. Add chocolate chips and stir until melted. Dip strawberries, bananas, apple, angel food cake squares, marshmallows. Serve immediately or keep warm. (This can be made an hour or two ahead.)

By Ineta Carpenter

Peggy Murphy’s Cheddar Cheese Ball

2 C. shredded cheddar cheese

1 8 oz. cream cheese

1/2 C. sour cream

1 Tbsp. Dijon mustard

1/4 tsp. onion powder

1/2 C. pecans, chopped

Let cheese come to room temperature. Mix first five ingredients until well combined. Shape into a ball and sprinkle top with chopped pecans. Cover with plastic wrap and chill for a few hours to overnight. Cheese ball may be refrigerated up to a week.

Serve on platter surrounded by crackers.

Fiesta Popcorn

8 C. popcorn, already popped

2 Tbsp. melted butter

1/3 Tbsp. of salt

1/3 tsp. garlic powder

1/3 tsp. chili powder

1/2 tsp. chopped chives

2/3 tsp. grated Parmesan cheese

Drizzle butter over popcorn in a large bowl and combine. Mix salt, chili and garlic powders, chives and Parmesan cheese together in a small bowl, sprinkle over popcorn, mix thoroughly and enjoy.

By Ineta Carpenter

Pineapple Bites

1 can of chunk pineapples drained

1 pkg. bacon, cut into thirds

toothpicks

Wrap pineapple with bacon secure with toothpick. Set on cookie sheet lined with foil and broil until bacon is crispy 2-3 minutes - watch closely.

By Ineta Carpenter

New Years Party Recipe for No-Bake Miniature Cheesecakes

2 packages no-bake cheesecake filling

1 1/2 C. finely chopped pecans

6 Tbsp. granulated sugar

2/3 C. margarine, melted

3 C. milk (check the amount called for on cheesecake filling package since this might vary depending upon brand of filling)

Maraschino cherry pieces, drained

24 paper baking cups

Muffin tins

Preparation: Remove the graham cracker crumbs from the cheesecake filling packages. Combine crumbs with chopped pecans, sugar, and melted margarine. Divide crumb mixture among baking cups. Press mixture firmly against sides and bottoms of cups.

Refrigerate approximately 15 minutes or until cool. Pour milk into mixing bowl. Add cheesecake filling. Beat at low speed until well blended. Pour into prepared crusts. Chill at least 1 hour before serving. Before serving, garnish with maraschino cheery pieces.

Makes 24 miniature cheesecakes

Double the recipes for a higher yield.

From www.recipes.suite101.com