Happy New Year! This episode from 2007 is a fun one… Arlene and Patti are staying up late to throw a New Year’s Eve party, complete with all kinds of tasty treats!
Recipes include a “Midnight cheese spread,” artichoke parmesan dip, roasted red pepper bruschetta, a mushroom appetizer, quick broiler treats, asiago peppers, wrapped-up bacon bundles, and sweet and sour meatballs. Wow, what a spread!
(Note: The recipe for the asiago peppers was not available.)
Midnight Cheese Spread
Ingredients
- 1/2 cup softened butter
- 1 pkg cream cheese (8 oz)
- 1/2 cup mayonnaise
- 1 jar refrigerated cheddar cheese spread (6 oz)
- 1 tsp garlic powder
- chopped black olives
Instructions
- In a bowl, combine butter, cream cheese, mayonnaise, cheddar cheese and garlic powder. With a mixer, beat until mixture is well blended and creamy. Place in serving dish.
- Sprinkle cheese with chopped olives or if you don't like olives chopped nuts may be substituted. Serve with assorted crackers. Enjoy!
Hot Artichoke Dip
Ingredients
- 1 can artichoke hearts, drained and chopped very fine
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees.
- In a bowl, combine ingredients and mix well. Place in a shallow baking dish.
- Bake in preheated oven for 30 minutes and then broil for about 5 minutes to brown. Serve with thin slices of french bread that have been toasted in oven, or any cracker or bread stick. Makes 6 servings. Enjoy!
Red Roasted Bruschetta
Ingredients
- 16 oz loaf Italian bread, unsliced
- 2 Tbsp olive oil
- 1 jar marinated roasted sweet red peppers
- 3 cloves garlic, chopped
- 1 ripe tomato, seeded and chopped
- 1 cup chopped fresh basil
- 4 green onions, chopped
- 3 tsp balsamic vinegar
- feta cheese, crumbled
Instructions
- Preheat oven to broil.
- Slice bread loaf into 1-inch thick slices. Brush each slice on one side with olive oil. Broil, oil side up, until barely golden. Remove from broiler pan and cool.
- In a medium bowl, mix together roasted pepper, garlic, tomato, basil and onion. Sprinkle evenly on each toast slice. Sprinkle with Feta cheese; then drizzle with balsamic vinegar. Serve immediately. Makes 12 servings. Enjoy!
Mushroom Appetizers
Ingredients
- 2 lb fresh mushrooms
- 1/2 cup butter
- 1 pkg "Good Seasons" garlic dressing mix
Instructions
- Clean mushrooms with damp cloth. In a deep saucepan, combine butter and mushrooms and sauté for 5 minutes. Sprinkle with garlic dressing mix.
- Sprinkle cheese with chopped olives or if you don't like olives chopped nuts may be substituted. Serve with assorted crackers. Enjoy!
Quick Broiler Treats
Ingredients
- 1 cup Parmesan cheese
- 1 cup mayonnaise
- 1/4 cup snipped fresh parsley
- Melba toasts
Instructions
- Preheat oven to broil.
- In a bowl, combine cheese and mayonnaise. Stir in parsley. Spread on melba toasts rounds. Broil about 1 minute or until golden.
- Or, top assorted crackers with a thin layer of mayonnaise spread and top with a slice of Monterey Jack cheese and jalapeno peppers. Some may be topped with salsa. Broil for 30-60 seconds or until cheese melts. Enjoy!
Wrapped Up Bacon Bundles
Ingredients
- 1 lb bacon
- 2 cans whole water chesnuts
- 1/3 cup packed brown sugar
- 1/3 cup mayonnaise
- 1/3 cup chili sauce
Instructions
- Preheat oven to 350 degrees.
- Cut each strip of bacon in half. Wrap one strip around one water chestnut and secure with a wooden toothpick. Place in shallow baking dish.
- Bake in preheated oven for 20 minutes.
- While wraps are baking, in a small bowl, combine brown sugar, mayonnaise and chili sauce to make a barbecue sauce. After wraps have finished baking, transfer them (removing from the grease) to a second shallow baking dish. Pour barbecue sauce over the wraps.
- Return to oven and bake an additional 10-15 minutes, or until bacon is crispy. Serve hot out of dish. Makes 16 servings. Enjoy!
Easy Elegant Meatballs
Ingredients
- 2 lbs ground beef
- 1 cup packaged herb-seasoned stuffing crumbs
- 3 eggs
- salt and pepper to taste
- 1 bottle chili sauce (12 oz)
- 1 jar grape jelly (6 oz)
- lemon juice
Instructions
- In a large bowl, combine ground beef, stuffing crumbs, eggs, salt and pepper and mix thoroughly. Shape into small, cocktail-sized meatballs and set aside.
- In a large saucepan, combine chili sauce, grape jelly and a squeeze or two of lemon juice.
- Transfer meatballs to sauce and cook on low heat for about 30 minutes, stirring occasionally. Refrigerate overnight or freeze for future use.
- When ready to use, spoon mixture into a large saucepan and cook on low heat about 30 minutes, skimming off any fat. Stir occasionally. Serve immediately. Makes about 30 meatballs. Enjoy!
Transcript
The transcript from this program is not available.
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