New Year’s Snacks

by Maria on December 29, 2009

New Years Eve is right up there on my favorite holidays list. A holiday where you get to eat junk food all night while partying it up with friends and/or family, what’s not to love.  Most of my family members live a couple thousand miles away from me on the west side of the country. I do however have two siblings who have also found themselves on the Eastern end of the Continent for one reason or another. This year my little family and I will be making the trek to my sister Merry’s house…six hour drive…the kids especially love that part (can you hear the sarcasm?). It will be worth it though. I’m not sure if Josh, the other sibling out here, is going to make it up for the party.

What I do know is that there will be some awesome snacks, and a major game fest. My husband is all ready reading the dictionary getting ready for a long awaited game of Scrabble with Merry’s husband. Nerds :). I would much rather play, Farkle, Settlers and Knights of Catan, Rummikub, Ticket to Ride or something else a little less nerdy then Scrabble.

While my husbands main concern may be whether or not spurious” is a word, or how many points he could get for “xenophile”, mine is definitely; WHAT WILL WE BE EATING?

On our Table

Well, I promised my sister I would make piña coladas.
If you don’t like piña coladas but you think an icy drink sounds good, try this party slush. It’s a family favorite.
Merry also wants to make water chestnut, wrapped in bacon appetizers. This recipe is almost exactly like what I do, I just roll them in sugar after I wrap the bacon around them. YUMMMMM!  (I have also heard it is way yummy to wrap bite size pieces of chicken in bacon, drizzle them with honey and then bake.) That sounds delicious!
Merry’s family hasn’t had the cranberry salsa I posted a couple weeks ago, so we better have that too.
You can be sure there will be chewy chex mix if Josh comes.
Lil’ Smokies will probably find there way into the crock pot (BBQ sauce and a big spoonful of grape or plum jelly make a nice sauce for them.)

My friend Honoree, yes that is her real name, is a really awesome cook. I have had more then a few totally life changing meals at her house. This will not be the last time you hear me talk about her recipes. I was just talking to her and asked her what her favorite appetizer on New Years Eve is. It was hard to get her to pick just one. She is a kindred spirit as far as loving food goes and I could hear the love in here voice when she was describing this dish. I will definitely be trying this out on Thursday night.

Brie and Caramelized Red Onion w/Baguette

1/2 cube butter
1 red onion (cut quartered style to make wedge shaped pieces)
1 wedge brie
1 baguette
Saute red onion in butter until onions have caramelized and become sweet.
Place Brie on an oven safe dish and pour onions onto brie and warm in a 325 degree oven until brie is softened. You don’t want it to melt, so watch it closely. Spread cheese and onion on slices of baguette. Mmmmm that sounds so yummy!

 

There are a million different things you could make for your own New Years Eve parties. I think most of us have traditional snacks that we have every year, I know we always get spray cheese and crackers. One of the things I want to add to our snack table this year are those cute little pretzel, Hershey Kiss, M&M treats. I found this tutorial for them. I’m going to use Rolo’s with a Peanut Butter M&M on top though, because I love Take 5 candy bars and I think this may get me a similar result.

Now it’s your turn!  What will be on your table New Year’s Eve?  Leave a link in the comments!

What ever you end up eating on New Years Eve, I hope you have a great night and find yourself with people you love and care about. Goodbye for now. See you in 2010.

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{ 11 comments… read them below or add one }

Tina December 29, 2009 at 7:55 am

We do sort of the same thing but we always have crablegs and my special cheezy buttermilk drop biscuits too. I don’t have the recipe link for the drop biscuits but we usually have a huge buffet of appetizers (bbq meatballs, all kinds of cheeses, artichoke dip…etc.) but my big hit is my crawfish queso dip. Don’t let the velveeta fool ya…it is AWESOME. I don’t have a link, but I am happy to leave it…hope that is not strange
Crawfish Queso Dip
2 tbsp butter
1/2 c chopped onion
3 garlic cloves (minced)
1 pound frozen cooked peeled and deveined crawfish tail meat (thawed, rinsed and drained)
1 pound (or more if you wish) Velveeta cheese
1 can Ro-tel undrained
1 can Ro-tel drained
1/2 c chopped green onions

Melt butter in saucepan and add onion and garlic. Cook until tender (about 5 minutes). Add crawfish, cook 2 minutes, stirring frequently. Remove from pan and keep warm. Add cheese and ro-tel to pan and cook until cheese melts. Stir in crawfish mixture and chopped green onions. Serve with tortilla chips. (I just keep mine in a crock pot all night to keep it warm.) DEEEEELISH! Happy new year!

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Destri December 29, 2009 at 8:14 am

Thank You Tina!!!!!
I had this in Texas once and it was so good. I had forgot about it. I wonder if I can find crawfish in Utah.
Have you ever used shrimp instead?

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Tina December 29, 2009 at 11:28 am

I actually thought about using shrimp (little baby ones). I think it would taste ok too!

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Maria December 29, 2009 at 11:15 am

That sounds so good. I love rotel! Have to admit I hadn’t ever cooked with it before I lived in the south, now it is my favorite way to add spice to some of my favorite dishes. Thanks for the recipe.

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Tina December 29, 2009 at 11:31 am

Speaking of living in the south…my husband introduced me to the whole black eyed peas thing on new year’s day for good luck but I never had a good recipe. His relatives in Mississippi eat Hoppin’ John. I finally got the recipe and it darn good! I’ll have to try the one Destri posted now though too! Can never have too much good luck!

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Destri December 29, 2009 at 8:10 am

Well anything with bacon wrapped around it sounds good to me.
When I lived in the south I learned that they always ate black eyed peas for New Year’s for good fortune. and I found this recipe that is sooooo good. The mix of ginger, cilantro, lime juice and cumin is the perfect combo!
http://www.foodnetwork.com/recipes/sunnys-money-salad-recipe/index.html
It is really good in the summer too.
another favorite around my house is stuffed mushrooms. Here is a link to a recipe thats good
http://www.foodnetwork.com/recipes/ina-garten/sausage-stuffed-mushrooms-recipe/index.html
but I like to just take regular sausage, cream cheese, a little onion chopped mix it together and stuff the mushrooms then top with a mix of bread crumbs and parm cheese then drizzle with butter….of course.
great list maria thank you!!!
You know I am trying that bread….mmmmmm

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Maria December 29, 2009 at 11:14 am

I also gained a love for beans while living in the south. I am going ot have to try those. I could sure use the ‘good fortune’ :) I am also a SUCKER for a good stuffed mushroom. The best one I ever had had Pepperoni and sausage. I can taste it just thinking about it.

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Kate December 29, 2009 at 8:20 am

mmmmm, brie and onions. I do a take on the brie thing although sometimes it is great to use Camembert cheese as it has a slightly tangyer (mmm) taste.
You’ll need:
packed of filo (I think i have seen it as phylo pastry here) from the frozen aisle
jar of cranberry sauce
a Camembert or brie cheese (hard cheese will not do for this recipe you need the buttery soft of these two)
melted unsalted butter

Cut filo pastry into rough squares and keep under a damp – not wet tea towel or it will dry out and crumble when you try and assemble.

cut cheese into about 1cm (please do not get out a ruler for this) the idea is that you them into the middle of yoru square of pastry that you are going to ‘parcel up ‘ so they just have to be small enough that you have enough pastry to pull up the edges.

melt butter and have a pastry brush.

Time to assemble. It’s kinda fiddly to start with but practice makes perfect and those of you out there who know the way I cook I very rarely use exact quanities once I know what things are suppose to look and taste like.

So take 1 square of filo, lightly butter, place another on top at a an angle so you get a star like appearance, then butter then the 3rd piece – on this piece you put about a 1/4 teaspoon of cranberry jelly and top with cheese. butter the pieces of pastry around the edges and pull up to make a kind of santa sack look. The butter should hold the pastry together.

Now just repeat with all placing them on a no-stick baking tray or baking tray with non-stick foil (very important).Bake in oven until the pastry is lightly browned. Usually no longer than 10-15 minutes.

Two things to note – if you over fill and can’t bring the edges of your pastry together then the cheese as it heats and melts will all run out……and some will any-hoo hence the non stick importance.

Second thing, they are best served from oven but warn people that it is melted cheese….I always never seem to have enough so thank goodness that once you have your assemble line down to a knack, then you can wip out the second batch pretty quickly. They are a great nibble to pass around.

HNY’10 to all

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Maria December 29, 2009 at 11:12 am

Those sound awesome Kate. I have so much to learn about all the woderful different types of cheese in the world. There are so many wonderful things you can do with them.

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Suzanne December 29, 2009 at 10:33 pm

Your stories are always fun to read, and by the way some people like me like the nerdie games like scrabble(one of my favorites). I’m thinking of making some coconut curry for my family in Ca. tomorrow. Happy New Year!

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Aubrey December 28, 2010 at 8:35 am

You have got to try the Cranberry Salsa if you haven’t yet! It is delicious!!

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