Thursday, December 27, 2012

Eating Into The New Year!

These holiday weeks have gone by so quickly! Did you have a chance to pay it forward at all? For those who have, please share your stories within the comment section. I would love to hear about it. For those of you who have not had a chance, the holiday season is still here. And guess what? New Years Eve is just around the corner and then
2013 is here. Continue the good cheer and smiles into 2013. 

This year has definitely flown by fast but that doesn't mean you should skimp on the delicacies at your New Years Eve party or be sparing on a dish at a party you attend. There are several yummy and delectable recipes available for you to bring that doesn't take a whole lot of time and money!

Mouth Watering Stuff Mushrooms

These always get rave reviews at parties and they are always gone so quickly! Double or triple the recipe to keep your guest's taste buds satisfied all through the night.
Servings: 12
Total Time: 45 minutes


12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 oz) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper


1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.


Bacon Cheese Puffs

I'm a huge fan of cheese and bacon and so are my family and guests. This recipe is so easy and quick to make and always goes quickly once set on the table.
Servings: 30 slices
Total Time: 30 minutes


1 pound sliced bacon (For a healthier choice opt for Turkey bacon! YUM!)
2 1/2 cups shredded Cheddar cheese (For a healthier choice opt for Mozzarella)
2 tablespoons prepared mustard
1 cup mayonnaise
1 pound sliced pumpernickel party bread


1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
2. Preheat oven to broil.
3. In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.
4. Broil for 5 minutes, or until bubbly.


Caprese Appetizer

Ok. So the trend here is I love food ;) But I also love healthy food that still packs a punch in the flavor department. No bland healthy food for this writer! The caprese appetizer combines the fresh crunch of grape tomatoes with the savory taste of mazzarella cheese. Sure to be another hit with your guests and party goers. AND it isn't damaging to your wallet either! Be sure to double/triple up this recipe as it is easy to make and easy to go down into the belly.
Servings: 10
Total Time: 15 minutes


20 grape tomatoes
10 ounces mozzarella cheese, cubed
2 tablespoons extra virgin olive oil
2 tablespoons fresh basil leaves, chopped
1 pinch salt
1 pinch ground black pepper
20 toothpicks


Toss tomatoes, mozzarella cheese, olive oil, basil, salt, and pepper together in a bowl until well coated. Skewer one tomato and one piece of mozzarella cheese on each toothpick.


Italian Chicken Sausage Stuffed Portabellas

I love me some mushrooms. I know I've done one on mushrooms already but I just needed to share this recipe with you! Serve two of these on a dainty plate with a dessert fork. Sure to make the cook look pretty fancy!
Servings: 8
Total Time: 25 minutes


8 portabella mushroom caps (3 to 4 inch diameter), cleaned with stems removed
1 teaspoon olive oil
1 (16 ounce) package al fresco All Natural Sweet Italian Chicken Sausage
1 (8 ounce) container cream cheese spread with onion and chives, softened
2 tablespoons olive oil
3 tablespoons grated Parmesan cheese
Fresh chives, minced for garnish (optional)


1. Preheat oven to 375 degrees F.
2. Over medium-high heat, in a heavy, medium nonstick skillet, heat 1 tsp oil. Add chopped sausage and saute until sausage is heated through, 2 to 3 minutes. Remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
3. Brush both sides of mushrooms lightly with remaining olive oil. Place mushroom caps, cavity side up, on baking sheet sprayed with non-stick cooking spray. Fill each cavity with sausage mixture. Lightly sprinkle each with Parmesan.
4. Bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout. Sprinkle each with minced chives for garnish.

Happy eating into the new year and have yourself a safe, exhilarating, laugh and smile filled New Years Eve!!!

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