New Year’s Eve…FAMILY STYLE

January/February 2009 Issue | Posted by Robyn Lee in What's Cooking

As a kid, I always thought that my parents let us stay up until midnight to celebrate the New Year.

But then came the year that my all-knowing older sister spilled the beans. “It’s not really midnight,” she told me. “Dad just changes the clock.”

Could it be true? It was. And it still is.

Each year, aunts and uncles, cousins and grandchildren in my family gather for a New Year’s Eve celebration. The real time is 7:00, but Dad sets the alarm clock to read 11:50 and we eagerly count down the minutes.

At midnight, balloons fall from the ceiling, noisemakers toot, streamers fly through the air, get picked up, and thrown again. When the noise is over, we collect the party hats and focus on the food.

Plates overflow with appetizers made by my mother. It is always such a treat to sample the variety of tasty, easy dishes.

Whether you are having a big bash, an intimate night, or an “early midnight,” you’ll enjoy trying out this collection of some of my mom’s New Year’s best.

Sausage Biscuit Bites

Recipe on page 68

Ladybug Appetizers

These cute little critters are a favorite with the kids!

2 ounces cream cheese, softened

2 tablespoons sour cream
Black paste food coloring
1/2 teaspoon snipped chives
1/8 teaspoon garlic salt
1/8 teaspoon minced fresh parsley
36 butter-flavored crackers
18 cherry tomatoes, quartered
18 large pitted ripe olives
72 fresh chive pieces (about 1-1/2 inches long)

In a small mixing bowl, beat cream cheese and sour cream until smooth. Remove 1 tablespoon to a small bowl and tint black. Place tinted cream cheese mixture in a small plastic bag; set aside.

Add the chives, garlic salt, and parsley to the remaining cream cheese mixture. Spread over crackers. Arrange two tomato quarters on each for the ladybug wings.

For heads, halve the olives widthwise; place one half on each cracker. Insert two chives into olives for antennae. Use tinted cream cheese mixture to pipe spots onto wings. Yield: 3 dozen.

— Adapted from TasteOfHome.com

Texas Caviar

No fish eggs — just fabulous flavor.

15-ounce can black beans
15-ounce can black-eyed peas
15-ounce can of Shoepeg white corn
1 red onion (chopped)
7-ounce can sliced black olives
7-ounce jar chopped pimento (drained)
7-ounce jar chopped jalapeños (drained)
1 large stalk celery (chopped)
3/4 cup chopped fresh cilantro

Dressing

3/4 cup light olive oil
1 cup cider vinegar
1 cup sugar

Mix and heat dressing ingredients to dissolve sugar.

Mix all ingredients in a large bowl. Pour dressing over mixture. Drain before serving. Refrigerate for 20 minutes or until ready to serve. Serve with tortilla chips or Homemade Pita Chips (recipe follows).

— Adapted from AllRecipes.com

Tex Mex Melts

Jalapeño peppers give these crackers just the right amount of spicy heat.

1 large tomato, chopped (about 1 cup)
1 small onion, chopped (about 1/2 cup)
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped and seeded jalapeño peppers
1 tablespoon lime juice
1/4 cup Four-Cheese Mexican Style Cheese
36 Triscuit crackers

Combine tomatoes, onions, cilantro, peppers, and lime juice; cover. Refrigerate at least 1 hour. Top each cracker with 2 teaspoons of the tomato mixture; sprinkle with 1 teaspoon cheese. Place six of the topped crackers on microwaveable plate.

Microwave on high 15 seconds or until cheese begins to melt. Repeat with the remaining topped crackers. Makes about 3 dozen.

— Adapted from Squidoo.com

California Pizzas

These yummy “pizzas” are hot and ready in minutes.

1/2 cup chopped onion
1/2 cup chopped green pepper
2 teaspoons canola oil
2 (6-inch) flour tortillas

1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1 medium tomato, sliced
1/2 cup shredded mozzarella cheese

In a small skillet, sauté onion and green pepper in oil until tender. Place tortillas on an ungreased baking sheet. Top with onion mixture, oregano, garlic powder, tomato, and cheese. Bake at 400 degrees for 8 to 10 minutes or until cheese is melted. Cut each pizza into four wedges.

— Adapted from AllRecipes.com

Homemade Pita Chips

Crunchy and delicious, these chips are a healthy alternative to fried corn chips.

Preheat oven to 400 degrees. Cut pita bread into triangle shapes. Place pita triangles on a cookie sheet. Drizzle with olive oil. Sprinkle lightly with salt and chili powder. Bake until lightly toasted, about 10 minutes. Cool and place in an airtight container.

Asparagus Roll-Ups

Pretty presentation makes these appetizers stand out.

16 fresh asparagus spears
16 slices sandwich bread, crusts removed
8-ounce package cream cheese, softened
8 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives
1/4 cup butter or margarine, melted
3 tablespoons grated Parmesan cheese

Place asparagus in a skillet with a small amount of water; cook until crisp and tender, about 6 to 8 minutes. Drain and set aside.

Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. Cut roll-ups in half. Bake at 400 degrees for 10 to 12 minutes or until lightly browned.

— Adapted from AllRecipes.com

Crabby Melts

A delicious blend of seasonings and luscious crab — makes any occasion special.

3 roasted red peppers (from a jar, drained)
Salt and freshly ground pepper
Juice of 1 lemon
1 teaspoon hot sauce

3 tablespoons extra-virgin olive oil

12 ounces fresh lump crabmeat (from the seafood counter)

2 teaspoons seafood seasoning
2 celery ribs from the heart, finely chopped

2 sprigs of tarragon, leaves stripped from stems and

chopped

3 scallions, finely chopped
4 sandwich-size English muffins, split
Unsalted butter, softened, for buttering

2 cups watercress, chopped
2 cups shredded Gruyère cheese (about 8 ounces)

Place the peppers in the bowl of a food processor and season with salt and pepper. Add the lemon juice and hot sauce, then put the lid in place and turn on the processor. Add the olive oil in a thin stream and process until smooth. Preheat the broiler. Using your fingers, check the crabmeat for pieces of shell. In a medium bowl, combine the crab and seafood seasoning. Add the celery, tarragon, and scallions to the crab and toss with the red pepper dressing; adjust the seasoning to taste. Toast the English muffins under the hot broiler, then lightly butter them. Top each with a small handful of watercress, then with a scoop of the crab salad. Pat down the salad a bit, then top with a handful of cheese and return to the broiler to melt the cheese, about 1 to 2 minutes. Remove and serve immediately.

— Adapted from RachaelRayMag.com

Sausage Biscuit Bites

These savory bites won’t last long on your buffet table.

7.5-ounce package

refrigerated buttermilk

biscuits
1 tablespoon butter or

margarine, melted
4 1/2 teaspoons grated

Parmesan cheese
1 teaspoon dried

oregano
8-ounce package brown-

and-serve sausage

links

On a lightly floured surface, roll out each biscuit into a 4 inch circle; brush with butter. Combine Parmesan cheese and oregano; sprinkle over butter. Place a sausage link in the center of each; roll up. Cut each widthwise into four pieces; insert a toothpick into each. Place on an ungreased baking sheet. Bake at 375 degrees for 8 to 10 minutes or until golden brown.

— Adapted from AllRecipes.com

Drink it Up!

Grapefruit Cooler

A bubbly favorite for kids and grownups alike

1 1/2 cups cranberry juice
1 cup grapefruit juice
1/2 cup sugar
1/4 cup lemon juice
1 cup club soda, chilled

In a bowl or pitcher, combine cranberry juice, grapefruit juice, sugar, and lemon juice. Cover and refrigerate. Just before serving, stir in soda. 4 servings.

— Adapted from TasteOfHome.com

Basic Mocha Punch

Who can resist this creamy concoction?

4 teaspoons instant cocoa mix
2 cups whole milk
4 cups strong cold coffee
1 gallon vanilla ice cream, softened

Stir cocoa mix into milk. Add coffee and stir. To serve, pour mocha mixture into pitchers or a punch bowl and stir in softened ice cream. Serves 8.

— Adapted from CDKitchen.com

Champagne Punch

Toast the new year with this festive punch.

1 cup Triple Sec
1 cup brandy
1/2 cup Chambord
2 cups unsweetened pineapple juice
1 quart chilled ginger ale
2 chilled 750-ml. bottles dry

champagne

In a bowl combine the Triple Sec, brandy, Chambord, and pineapple juice. Chill the mixture, covered, for at least 4 hours or overnight. In a large punch bowl combine the Triple Sec mixture, ginger ale, and champagne and add ice cubes.

— Adapted from Epicurious.com

What’s for Dessert?

Peanut Butter Cookie Cups
Cookie mix makes these popular treats deceptively easy to put together.

7 1/2-ounce package peanut butter cookie mix
36 miniature peanut butter cups, unwrapped

Prepare cookie mix according to package directions. Roll the dough into 1-inch balls. Place in greased miniature muffin cups. Press dough evenly onto bottom and up sides of each cup. Bake at 350 degrees for 11 to 13 minutes or until set. Immediately place a peanut butter cup in each cup; press down gently. Cool for 10 minutes; carefully remove from pans. Makes 3 dozen.

— Adapted from TasteOfHome.com

Creamy Caramel-Peach Parfaits

As pretty as they are delicious — a peachy perfect finale!

2/3 cup caramel topping
8-ounce container frozen

whipped topping, thawed
5 soft molasses cookies,

broken up
29-ounce can sliced peaches,

drained and cut into pieces
Additional soft molasses

cookies, crumbled, if desired

Fold caramel topping into whipped topping in small bowl. Layer broken cookies, topping mixture, and peaches in six parfait or other tall glasses. Sprinkle with cookie crumbs. Refrigerate until serving.

— Adapted from BettyCrocker.com

Center of Attention!

Put Together a party centerpiece from items in your home.

• Stack pillar candles on a shallow tray. Put the tallest pillar in the middle of the tray and surround it with various-sized pillar candles.
• In a clear, straight-sided bowl cut 1/4-inch slices of oranges, lemons, or limes and arrange slices against the side of the bowl. Drop clear marbles or pebbles into the container, then add water and flowers.
• Height draws interest to your buffet table. Cover a box or a small stool with a white table cloth and place small framed pictures on the box. Display some funny family photos to create a conversation piece.
• Turn over a party hat (one with a flat bottom) and arrange it with streamers, masks, noisemakers, and champagne glasses.