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!

Quick Original Appetizers

Shrimp & Grits Tarts

Ingredients:

1 cup water

1/4 cup quick cooking grits

2 oz cream cheese, softened

1/4 shredded cheddar cheese

3 tablespoons butter, divided

1/4 teaspoon garlic salt

pepper to taste

1 lb uncooked small shrimp, peeled and deveined

3 green onions (scallions), sliced

2 packages mini phyllo tart shells (Athens makes good prepared shells)

Directions:

In a small saucepan, bring water to a boil. Gradually stir in grits. Reduce heat; cover & simmer for 4 minutes. Stir in the cheeses, 1 tablespoon of butter, garlic salt, salt & pepper.

In a large skillet, saute shrimp and green onions in remaining butter until pink. Fill tart shells with grits and top with shrimp/green onion mixture.
Makes about 2 1/2 dozen. Total prep/cook time about 30 minutes.

Tortellini & Red Pepper Dip

Ingredients:

1 package (19 ounces) frozen cheese tortellini

1 jar (7 ounces) roasted sweet red peppers, drained

3 garlic cloves, minced

1/2 cup fat-free mayonnaise

1/2 teaspoon balsamic vinegar

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon olive oil

Directions:

Prepare tortellini according to package directions. Meanwhile, place red peppers and garlic in a food processor; cover and process until combined. Add the mayonnaise, vinegar, salt and pepper; cover and process until blended. Transfer to a small bowl.

Drain tortellini; toss with oil. Serve with zucchini strips and red pepper dip. 

Makes about ten servings. Total prep/cooking time is 24 minutes.