Delightful Appetizers for the New Year
Happy New Year!
Let’s start the new year with some different and delicious new recipes for your parties and gatherings!
Make 2025 a great year!
Pomegranate Ginger Spritzer
Total Time: 10 min. + chilling
1/2 C. sliced fresh gingerroot
1 med. lime, sliced
3 C. pomegranate juice
3/4 C. orange juice
3 C. chilled club soda
Optional: Lime wedges, pomegranate seeds and ice
Place ginger and lime slices in a pitcher; stir in pomegranate and orange juices. Refrigerate overnight.
Just before serving, strain and discard ginger and lime. Stir club soda into juice mixture. Garnish as desired.
Garlic Butter Shrimp
Total Time: 25 min.
1 lb. uncooked shrimp (31-40 per pound), peeled and deveined
2 to 3 garlic cloves, minced
1/4 C. butter
3 T. lemon juice
Hot cooked rice
Minced fresh parsley, optional
In a large skillet, sauté the shrimp and garlic in butter until shrimp turn pink, 5 min. Add lemon juice; heat through. Serve with rice and, if desired, sprinkle with parsley.
Smoked-Almond Cheese Toasts
Total Time: 30 min.
3/4 C. whipped cream cheese, softened
2 T. 2% milk
1 C. shredded sharp cheddar cheese
1 C. shredded Swiss cheese
3/4 C. chopped smoked almonds
1/2 C. soft sun-dried tomato halves (not packed in oil), chopped
1/8 tsp. pepper
1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices
Chopped fresh chives, optional
Preheat oven to 350°. In a large bowl, beat cream cheese and milk until smooth. Stir in cheeses, almonds, tomato and pepper; spread over bread slices.
Place on ungreased baking sheets. Bake until cheese is melted, 10-12 min. If desired, top with chopped fresh chives.
Caramel Chex™ Mix
Prep: 10 min.
Bake: 15 min. + cooling
2 C. each Rice Chex™, Corn Chex™ and Wheat Chex™
2 C. miniature pretzels
2 C. pecan halves
2 C. salted cashews
3/4 C. butter, cubed
3/4 C. packed brown sugar
In a large bowl, combine the cereal, pretzels and nuts. In a small saucepan, combine butter and brown sugar. Bring to a boil; cook and stir until thickened, about 2 min. Pour over cereal mixture; toss to coat.
Spread into 2 greased 15x10x1-in. baking pans. Bake at 350° for 8 min. Stir; bake 6 min. longer. Transfer to waxed paper-lined baking sheets. Cool completely. Store in airtight containers.
Chicken Scampi
Total Time: 25 min.
4 oz. uncooked linguine
3 T. butter
2 T. olive oil
2 green onions, thinly sliced
2 garlic cloves, minced
2 boneless skinless chicken breast halves (4 oz. each)
1/2 tsp. salt
1/4 tsp. coarsely ground pepper
1/2 C. chopped seeded tomatoes
2 T. lemon juice
1 T. minced fresh parsley
Grated Parmesan cheese
Cook linguine according to package directions. Meanwhile, heat a large skillet over medium heat. Add the butter and olive oil; cook the onion and garlic until tender. Sprinkle chicken with salt and pepper; add to skillet. Cook until a thermometer reaches 165°, 3-4 min. on each side. Remove chicken and keep warm.
In the same skillet, combine the tomato, lemon juice and parsley; heat through. Drain linguine; toss with tomato mixture. Top with chicken and sprinkle with Parmesan cheese.
English Trifle
Total Time: 40 min. + chilling
2 C. cubed sponge cake
5 macaroon cookies, crumbled
2 T. sherry or orange juice
2 T. brandy or orange juice
3 C. heavy whipping cream, divided
4 lg. egg yolks
2 T. sugar
¼ tsp. vanilla extract
1 C. fresh raspberries
1 C. sliced fresh strawberries
1 C. sliced peeled fresh or frozen peaches, thawed
½ C. sliced almonds, toasted
In a small heavy saucepan, whisk egg yolks and sugar until blended. Stir in 1-3/4 cups cream. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently, about 10 min. Do not allow to boil. Immediately transfer to a bowl. Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold.
Place cake cubes and crumbled cookies in a 3-qt. glass bowl. Drizzle with sherry and brandy. Layer the raspberries, strawberries and peaches over crumbled cookies; spoon custard over fruit. Cover and refrigerate for at least 1 hour.
In a large bowl, beat remaining 1-1/4 C. cream until stiff peaks form. Pipe or spoon over custard; sprinkle with almonds.
Pineapple Pecan Cheese Ball
Total Time: 10 min. + chilling
2 pkgs. (8 oz. each) cream cheese, softened
1 can (8 oz.) crushed pineapple, well drained
1/2 C. chopped green pepper
1/2 C. chopped green onions
1 tsp. lemon-pepper seasoning
1 tsp. seasoned salt
2 C. chopped pecans, divided
Assorted crackers
In a large bowl, beat cream cheese until smooth. Stir in the pineapple, green pepper, green onion, seasonings and 1/2 C. pecans. Shape cheese mixture into a ball. Wrap; refrigerate overnight.
Just before serving, roll cheese ball in remaining pecans. Serve with crackers.
Pull-Apart Pigs in a Blanket
Prep Time: 20 min.
Total Time: 1 hr. 15 min.
Servings: 6-8
6 T. salted butter
2 T. honey mustard, plus more for dipping
1 tsp. paprika
1/2 tsp. garlic powder
2 (8-oz.) tubes crescent roll dough
32 cocktail franks (about one 14-oz. package)
1 tsp. poppy seeds
Preheat the oven to 375º. Melt the butter in a small saucepan. Brush a 9-inch springform pan with a little of the melted butter. Brush the outside of an ovenproof 3-inch-diameter ramekin with melted butter and place it in the middle of the springform pan. Stir the honey mustard, paprika, and garlic powder into the remaining melted butter until smooth.
Unroll a tube of crescent roll dough. Press the perforated seams together. Repeat with the other tube of dough. Cut each sheet of dough into fourths crosswise and lengthwise to make 16 strips per sheet. Brush the strips with the mustard-butter mixture, reserving about 2 T. for the top.
Roll each cocktail frank in a strip of dough. Arrange the franks standing up in 2 circles around the ramekin. Bake until the dough is puffy, 25 to 30 min. Brush with the reserved mustard-butter mixture and sprinkle with the poppy seeds. Continue baking until deep golden brown, 10 to 15 more minutes. Let cool on a rack for 10 min., then remove the springform ring. Fill the ramekin with honey mustard for dipping.
Caramelized Onion and Bacon Dip
6 slices bacon
3 onions, halved and thinly sliced
1 tsp. Worcestershire sauce
1 tsp. kosher salt
1/2 tsp. black pepper
1 (8 oz.) package cream cheese, at room temperature
1/2 C. mayonnaise
2 scallions, chopped
1 -1/2 C. grated monterey jack cheese (about 4 oz.)
Chopped fresh parsley, for topping
Toasted baguette and/or sliced vegetables, for serving
Preheat the oven to 425˚. Cook the bacon in a large nonstick skillet over medium heat, turning, until crisp, about 8 min. (Adjust the heat if the bacon is getting too dark.) Remove to paper towels to drain, then crumble.
Add the onions to the skillet with the bacon fat and stir to coat. Reduce the heat to medium-low and cook, stirring occasionally, until deep brown and very soft, 35 to 40 min. (Add water, 1 T. at a time, if the onions are getting too dark.) Stir in the Worcestershire sauce, salt and pepper and remove from the heat.
Mix together the cream cheese, mayonnaise, scallions and half of the shredded cheese in a bowl until well combined. Add the caramelized onions and bacon and mix well.
Spread the dip in a 1-quart ovenproof dish and sprinkle with the remaining shredded cheese. Bake until hot, bubbly and lightly browned, about 15 min. Top with parsley and serve with baguette slices and/or vegetable slices.
Strawberries and Rosé Sheet Cake
Prep Time: 15 min.
Total Time: 1 hr. 30 min.
Serving:12-16
Rosé sheet cake:
Non-stick baking spray (with flour)
4 large eggs
2 C.. granulated sugar
2 tsp. vanilla extract
1 C. vegetable oil
3 C. cake flour
2-1/2 tsp. baking powder
1/2 tsp. kosher salt
1 C. sparkling or still rosé wine
Sliced strawberries, for serving
Strawberry-Rosé glaze:
1/4 C. seedless strawberry jam
1/4 C. rosé wine
2-1/2 C. powdered sugar
1 T. melted butter
For the cake: Prepare a 12- x 18-inch half sheet pan with non-stick baking spray. Preheat the oven to 350˚.
Whisk the eggs, sugar and vanilla in a large bowl for about 1 minute. Add the oil and whisk well to fully combine.
Add 1 C. of flour and all of the baking powder and kosher salt to the egg mixture and whisk to combine. Add 1/2 C. of the rosé wine and whisk to combine completely. Add another 1 C. of flour, then the remaining 1/2 C. rosé wine, and the remaining 1 C. of flour; whisking well to combine between each addition. Scrape the sides of the bowl with a rubber spatula and whisk in any unincorporated bits. Transfer the batter to the prepared sheet pan. Bake until a toothpick comes out clean, about 16 to 18 min. Remove the cake from the oven and cool completely, about 1 hour.
For the glaze: In a microwave safe bowl, combine the strawberry jam and rosé wine. Microwave on high for 15 seconds then whisk until smooth. Add in the powdered sugar and whisk until smooth. Whisk in the melted butter.
Pour the glaze over the cake and spread to cover in a thin layer. Serve with fresh, sliced strawberries.
Quote of the Week:
“Just like freshly-fallen winter snow, a new year brings a clean and bright future. What do you plan to write?”
~ Unknown