New Year's Eve Party About This Page:

[ngaill]

I'm having a New year's Eve Party that I always have and I want some new finger food ideals. I always do the Ro-tel dip w/ cheese and a veggie,fruit and cheese tray. Does anyone have any good and finger food ideals???

[graygables]

Here's a couple of recipes that I serve with crackers. The Mock Pate is definitely an acquired taste, so you will have to decide on that one! The Cheese Ring (or ball) is always a huge hit.

Cheese Ring

Southern pecans give this delicious dip a distinctive taste that wins raves everywhere I take it!

1 pound finely grated cheddar
1 cup chopped pecans
1 small onion, minced
Black pepper to taste
Dash of Cayenne pepper
1 cup mayonnaise

Mix all ingredients in a food processor until well-blended. Mold into a ring, a ball, or simply put in a pretty bowl. Chill for 8 hours. Serve with crackers

Mock Pâté

This is an “acquired” taste for some, but I like it!

8 oz cream cheese
16 oz Braunschwieger
1 tablespoon Worcestershire sauce
1 tablespoon finely minced onion
1/8 teaspoon garlic powder

Mix all ingredients until thoroughly combined, serve with crackers.


Another thing I do is to mix equal parts ketchup and grape jelly (I know it sounds gross ) and simmer storebought meatballs or little smokies in the sauce. Very yummy sweet and sour.

If you are adventurous, take cream cheese and mix some teriyaki sauce in it (about 2 tablespoons per block), pull the stems out of cleaned mushrooms and stuff with the cream cheese mixture and sprinkle w/ paprika. Bake at 350 for about 15-20 minutes.

Hope you have a great party!!!

[luvnwdwgal]

Ok, these might sound strange, but we make them every year for our New Year's Eve Feast, and EVERYBODY LOVES THEM! They're basically just pork nuggets. I chop up bitesize pieces of nice boneless pork chops, dip them in egg/milk, then toss them in a bag with Italian bread crumbs, and deep fry them till they're a nice golden brown. You don't want to cook them for too long cause then they'll be tough. It usually takes about 6 minutes per batch. I use a Fry Daddy and don't crowd it very much cause I think smaller batches turn out better. I toss them on paper towel lined tray and sprinkle with some salt and set in the oven on low until I have them all done. They're addictive!!

[MELLAMOUSE]

Don't know if you have a Sam's or other wharehouse club nearby or if your a member of one but they always have a pretty good selection of finger foods. One of my favorites is the mini quiche variety pack. Meatballs or stuffed mushrooms are also good for a party.

[Irene]

<font color="blue"> I had these at a party and they were great. Even easy to make. Do you like Brie cheese?

It is so easy
Athenos Phyllo Cups in the freezer section of supermarket 2 boxes
1 wheel of Brie cut up into 2 inch squares
4 to 5 tablespoons of Simply fruit ( I like Apricot or Currant)
Just blend together well. Fill cups and bake according to box suggestions about 20 mins. </font>
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[maryjane]

Irene
The Brie cups sound delicious! I'm going to make them
MaryJane

[Bert & Sully]

Spanish Olive &amp; Cream Cheese Canapes

10 slices firm white sandwich bread
1 1/2 tablespoons unsalted butter, melted
1 oz Parmigiano-Reggiano
6 oz cream cheese, softened (3/4 cup)
1/3 cup pimiento-stuffed green Spanish olives (3 oz), rinsed, drained, and finely chopped
1/4 cup finely chopped scallion
1/4 cup finely chopped red bell pepper
1/4 teaspoon sweet paprika
2 teaspoons medium-dry Sherry
Special equipment: a 1 1/2-inch round cookie cutter; a Microplane rasp

Put oven rack in middle position and preheat oven to 375°F.

Cut 40 rounds from bread slices with cutter, then brush 1 side of each round with butter and bake on a large baking sheet until pale golden, about 8 minutes. (Leave toasts on baking sheet.)

Preheat broiler.

Finely grate Parmigiano-Reggiano using rasp (you will have about 1 cup). Mash together cream cheese, olives, scallion, bell pepper, paprika, and Sherry until combined well, then top each toast with 1 teaspoon cream cheese mixture and sprinkle with Parmigiano-Reggiano. Broil canapés about 4 inches from heat until Parmigiano-Reggiano begins to turn golden, about 1 minute.

Cooks' notes:
• Toasts can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature.
• Cream cheese mixture can be made 1 day ahead and chilled, covered. Bring to room temperature before using.

[Bert & Sully]

Chicken Satay Bites

2 (6-inch) pita loaves with pockets, each cut into 8 wedges
2 tablespoons vegetable oil
1/4 cup crunchy peanut butter
1/4 cup chopped fresh cilantro plus 32 whole fresh cilantro leaves
3 tablespoons fresh lime juice
3 tablespoons water
1 tablespoon chopped peeled fresh ginger
1/2 teaspoon Tabasco or other hot sauce
1/4 teaspoon salt
2 cups shredded cooked chicken, warm (1/2 lb; preferably dark meat with skin)

Put oven rack in middle position and preheat oven to 400°F.
Tear each pita wedge at fold to form 2 triangles. Brush rough sides of pita triangles with 1 tablespoon oil and toast on a baking sheet until crisp and golden, 8 to 10 minutes. Pulse peanut butter, chopped cilantro, lime juice, water, ginger, Tabasco, salt, and remaining tablespoon oil in a food processor until combined well but still slightly chunky. Toss chicken with peanut sauce and season with salt. Mound on pita toasts and top with cilantro leaves.

[ngaill]

Thanks Guys!!! I plan on trying these recipes. I want to try them all but I bet I will be the only one eating them