Saturday, December 29, 2012

New Year's Eve Appetizers

I'm ashamed to admit that we don't really do much for New Year's Eve anymore.  Perhaps once the days of rising early with the kiddos pass we'll get into the spirit again, but until then I guess we'll just have to be content with hanging out at home.  Last year we hosted a small gathering with some of our friends who also had young children.  It was fun:  we gathered around 5, visited and ate while the kiddos played, had an early celebration complete with poppers and confetti, and had called it a night by 8:30.  The kids had a blast and we got to enjoy some social time, too.  I haven't seen midnight on New Year's in awhile, but I always DVR it and watch it the next day.  Lame, I know, but true!

In my opinion the best part of New Year's Eve is....the food!  I haven't put together a list of what I'll make this year, but I thought I'd share a few appetizer recipes that we've had in the past:  Queso, BBQ wienies, and stuffed mushrooms.  While the first two are ridiculously easy (and yummy!), the mushrooms take a bit more time but are worth it!  


*This can be made in the microwave or using a Crockpot

Large block of Velveeta
2 cans of Rotel diced tomatoes and chiles

Chop up Velveeta and add Rotel.  Microwave for two minutes.  Stir.  Continue until all is melted.  If using crockpot, follow same instructions, but cook on low until melted.

BBQ Wienies

Lil' Smokies
Bottle of your favorite BBQ sauce

Drain wienies.  Place in a crockpot with BBQ sauce.  Cook on low until heated through.  Serve.

Stuffed Mushrooms

10-20 medium to large mushroom caps
1 T. butter
2 T. green onion
1/4 T. Worcestershire Sauce
1/4 c. soft bread crumbs (canned)
1/4 c. shredded cheese of choice (parmesan is good)
2 T. water
salt and pepper to taste
1/4 lb. ground pork or pork sausage (chopped finely)

*You can omit the ground pork and use sharp cheddar cheese for a different twist

Wash mushrooms quickly under running water; drain on paper towels and pat gently to dry.  Pull stems from mushrooms and chop finely.  Brown and drain sausage.  Set aside.  Melt butter in a skillet over medium-low heat.  Add chopped mushrooms stems and onion.  Sauté until tender.  Stir in Worcestershire Sauce, bread crumbs, cheese, and pepper.  Add pork.

Sprinkle salt over mushroom caps and fill with sautéed mixture, mounding over the top.  At this point, you may cover and refrigerate up to 24 hours.  Before serving, put 2 T. water in a shallow baking dish and arrange stuffed mushrooms in dish.  Bake at 350 degrees for 20 minutes and serve hot.    

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