New Year's Eve Party Appetizers

In an effort to share my love of cooking and to make things as easy as possible, here are some easy and tasteful party appetizers that will jump start your New Year's Eve Party. 

Calzone Pinwheels

Ingredients:

1/2 cup ricotta cheese
1 tsp italian seasoning
1/4 tsp salt
1/2 cup shredded mozarella cheese
1/2 cup diced pepperoni
1/2 grated parmesan cheese
1/4 chopped fresh mushrooms
1/4 finely chopped green pepper
2 tsp finely chopped onion
1 pkg (8 oz) refrigerated crescent rolls
1 jar (14 oz) pizza sauce, warmed

Directions:

In a bowl, combine the ricotta, italian seasoning, and salt. Stir in the shredded mozzarella, pepperoni, parmesan cheese, mushrooms, green peppers, & onion. Separate crescent dough into four rectangles: seal perforations.

Spread cheese mixture over each rectangle to within a 1/4 inch of edges. Roll up jelly roll style, starting with a short side; pinch seams to seal. Cut each into four slices.

Place cut side down on greased baking sheet. bake at 375 for 10-15 minutes or until golden brown. Serve warm with the pizza sauce.
Makes 16 servings.

Bacon Quiche Tarts

Ingredients:

2 pkg cream cheese (3 oz each), softened

5 tsp 2% milk

2 eggs

1/2 cup shredded colby cheese

2 tbsp chopped green pepper

1 tbsp finely chopped onion

1 pkg (8 oz) refrigerated crescent rolls

5 bacon strips, cooked & crumbled. More bacon is ok if you really like bacon!

greased muffin pan

Directions:

In a bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper, & onion; mix well.

Seperate the dough into 8 triangles; press onto the bottom and up the sides of the greased muffin cups. Sprinkle half of the bacon into the cups. Pour egg mixture over bacon. Top with remaining bacon.

Bake uncovered at 375 for 18-22 minutes or until a knife inserted near center comes out clean. Makes 8 servings.

Tortellini With Roasted Red Pepper Dip

Ingredients:

2 pkg cream cheese (3 oz each), softened

5 tsp 2% milk

2 eggs

1/2 cup shredded colby cheese

2 tbsp chopped green pepper

1 tbsp finely chopped onion

1 pkg (8 oz) refrigerated crescent rolls

5 bacon strips, cooked & crumbled. More bacon is ok if you really like bacon!

greased muffin pan

Directions:

In a bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper, & onion; mix well.

Seperate the dough into 8 triangles; press onto the bottom and up the sides of the greased muffin cups. Sprinkle half of the bacon into the cups. Pour egg mixture over bacon. Top with remaining bacon.

Bake uncovered at 375 for 18-22 minutes or until a knife inserted near center comes out clean. Makes 8 servings

Pesto Bruschetta

Ingredients:

1 loaf of french bread, cut into thin slices

1 jar (7 oz) prepared pesto

2 medium or 3 small tomatoes, seeded & chopped

1 package (4 oz) crumbled feta cheese

Directions:

Arrange bread slices on an ungreased baking sheet. Spread with pesto; top with tomatoes & cheese. Broil 4 inches from the heat for 3-5 minutes or until the edges are lightly browned.  Makes about 30 servings. 

******You must carefully watch this in the broiler. check for doneness after 3 minutes, then every minute thereafter.

Taco Chicken Wings

Ingredients:

1 envelope taco seasoning

3 tbsp canola or vegetaable oil

3 tbsp red wine vinegar

2 tsp hot sauce, divided

4 lbs chicken wings (fresh or frozen)

1 cup ranch salad dressing

Directions:

In a jumbo size zip loc bag combine taco seasoning, oil, vinegar, and 1 tsp hot sauce; add chicken. Seal bag and shake lightly to coat.

Grill chicken, covered over medium heat for 5 minutes. Turn chicken and grill for 5 more minutes  then turn chicken again. Repeat this step until the juices run clear when poked with a fork.

In a bowl combine ranch dressing and remaining hot sauce. Serve with chicken wings. Makes about 2 1/2-3 dozen wings.

Well there you go. Five quick and easy appetizers that are bound to jazz up your New Year's Eve gathering. Enjoy!

Chicken Whacked

Chicken Whacked                       Ingredients:

2 boneless chicken breasts,
breadcrumbs
4 eggs
pesto sauce
fresh shaved sharp provolone cheese
vegetable oil
4 long sandwich rolls
lettuce
tomato
red onion

Preheat oven to 350 degrees and heat vegetable oil over medium heat in a skillet or non stick pan. Butterfly cut the chicken breasts, then cut in half, creating four pieces, set aside. Beat the eggs in a mixing bowl. Place breadcrumbs on a plate. Dip each piece of chicken in the egg, letting the excess drip off. Coat chicken with breadcrumbs and fry for two minutes on each side. Remove from oil and pat away excess oil with a paper towel. Place chicken on an ungreased baking sheet and place in oven for twelve minutes. Remove chicken from oven and brush with pesto sauce and layer the provolone cheese on top. Return chicken to oven for five minutes to melt cheese. Remove from oven and place on sandwich roll with lettuce, tomato, and onion.

Broiled Scallops, Pesto Pasta, & Roasted Asparagus

Hi Folks,

Here is a very easy broiled scallops recipe that will knock your socks off. It will get you rave reviews reviews because the flavor just jumps out at you. I've served this over angel hair pasta with pesto sauce (recipe below) and roasted asparagus (recipe below).

 

Broiled Scallops

2 lb. sea or bay scallops

4 tbsp. melted butter

1/4 tbsp. garlic salt

4 tbsp. lemon juice

1/4 tsp. oregano

4 tbsp. orange juice

Combine melted butter, salt, garlic, lemon juice and oregano; pour over scallops. Let stand 10 minutes. Drain and save marinade. Arrange scallops in a shallow metal broiling  pan. Broil 4 inches from broiler for 10 minutes until lightly brown. Add juice  to marinade - spoon over scallops. Broil 1-2 minutes longer.

Basil Pesto Sauce

Ingredients

3 cups packed fresh basil leaves

4 cloves garlic

3/4 cup grated Parmesan cheese

1/2 cup olive oil

1/4 cup pine nuts

1/2 cup chopped fresh parsley (optional)

Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

 Oven Roasted Asparagus

Ingredients

1 bunch thin asparagus spears, trimmed

3 tablespoons olive oil

1 1/2 tablespoons grated Parmesan cheese (optional)

1 clove garlic, minced

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 tablespoon lemon juice

Preheat an oven to 425 degrees. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.