Meal: New Years Eve

I have the pleasure of hosting the New Years Eve party for our friends this year. These recipes are easy to eat while socializing.

Crab Rangoon Wonton Cups:
I absolutely love crab Rangoon but hate that it's deep fried so I rarely eat it. But I thought it would be a great variation to make them in baked wonton cups.

Ingredients
1 16-oz package wonton wrappers
1/4 cup reduced-fat or fat-free sour cream
2 (8 ounce) packages reduced-fat cream cheese, at room temperature
2 teaspoons soy sauce
1 cup crab meat
4 green onions
1 clove garlic, minced
1 teaspoon ginger, minced
1 tsp granulated sugar

Preheat oven to 350 degrees. Coat the inside of miniature muffin pans. Place wonton wrappers in pan and use fingers to create a fluted shape. Lightly spray wrappers with cooking spray. Bake for 8 minutes. Repeat until all wontons are baked. Allow to cool and set aside.

Clean and slice the green onions thinly, reserving 1/2 cup of the green tops to be used as a garnish. Beat together the sour cream, cream cheese and soy sauce until smooth. Fold in crab meat, onions (all but the reserved), garlic, ginger and sugar. Spoon 1 heaping tablespoon of the mixture into each wonton cup and line them on a baking sheet. Bake at 350 degrees for 9 to 10 minutes. Sprinkle the tops with the reserved green onion tops and serve hot.

*Wonton cups can be made the day before. Allow to cool completely and store in an air tight container.







Brie Cherry Pastry Cups:
I absolutely love brie baked in puff pastry and think these miniatures are just as wonderful. Any fruit preserve can be used such as apricot or even cranberry.

Ingredients
1 sheet frozen puff pastry, thawed
1/2 cup cherry preserves
4 ounces Brie or Camembert cheese, cut into 1/2-inch cubes
1/4 cup chopped pecans or walnuts

Unfold puff pastry; cut into 36 squares and press into greased mini muffin tins. Bake at 375° for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each. Bake 6-8 minutes longer or until golden brown. With spoon handle, press squares down again. Spoon a rounded 1/2 teaspoonful of preserves into each cup. Top with cheese; sprinkle with nuts. Bake for 3-5 minutes or until cheese is melted.


Taste of Home




Baked Veggie Chips:
These chips are easy, colorful and great to make ahead of time. Not only that but they are an excellent way to get in your veggies.

Ingredients
1/2 pound fresh beets (about 2 medium)
1 medium potato
1 medium sweet potato
1 medium parsnip
2 tablespoons canola oil
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Dash pepper

Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat. Arrange in a single layer in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once.

Taste of Home



Creamy Cucumber Yogurt Dip:
Serve this dip along with the Baked Veggie Chips.

Ingredients
1 carton (8 ounces) reduced-fat plain yogurt
4 ounces reduced-fat cream cheese
1/2 cup finely chopped seeded peeled cucumber
1-1/2 teaspoons finely chopped onion
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1 teaspoon lemon juice
1 teaspoon grated lemon peel
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

In a small bowl, combine yogurt and cream cheese. Stir in the cucumber, onion, dill, lemon juice, peel, garlic, salt and pepper. Cover and refrigerate until chilled.

Taste of Home




Chicken, Artichoke and Spinach Calzone:
The flavors in this dish are amazing and the fresh lemon zest adds so much.

Ingredients
2 chicken breasts, cooked and diced
1 package frozen artichoke hearts, defrosted with extra water squeezed out
2 packages frozen spinach, defrosted with extra water squeezed out
2 cups provolone cheese, shredded
1 cup Asiago cheese, grated
Zest of 1 lemon
8 springs of thyme, leaves removed
2 cloves garlic, grated
Salt and freshly ground black pepper
2 packages refrigerated pizza dough
1 tablespoon extra-virgin olive oil

Preheat oven to 400ºF. In a large bowl, combine the diced chicken artichoke hearts, spinach, provolone, Asiago, lemon zest, thyme, garlic, salt and ground pepper. Unroll the pizza doughs onto on a baking sheet with the long edge facing you. Be careful not to stretch it too much. Pour half of the filling into the middle of one of the doughs, shaping it into a thick log running lengthwise down the center of the dough. Fold one edge of the pizza dough over the filling, then fold the other half over to seal the filling inside the dough. Turn the stuffed bread over on the sheet pan so the seam is on the bottom. Repeat with the remaining dough and filling. Brush dough with olive oil. Bake the stuffed bread until evenly golden brown, 15-18 minutes. Cool slightly before slicing.

Rachael Ray



Spicy Italian Sausage and Fresh Mozzarella Calzone:

Ingredients
1 lb spicy Italian sausage, casings removed
16oz fresh mozzarella, sliced
2 tbsp fresh basil, chopped
2 tsp fresh oregano, chopped
2 cloves garlic, minced
1/4 tsp black pepper
2 packages refrigerated pizza dough
1 tablespoon extra-virgin olive oil
8 oz tomato sauce

Preheat oven to 400 degrees. In a skillet, cook sausage over medium high heat, breaking up the meat into small pieces. Drain fat and transfer to a bowl. Mix in basil, oregano, garlic, and pepper. Unroll the pizza doughs onto on a baking sheet with the long edge facing you. Be careful not to stretch it too much. Pour half of the filling into the middle of one of the doughs, shaping it into a thick log running lengthwise down the center of the dough. Fold one edge of the pizza dough over the filling, then fold the other half over to seal the filling inside the dough. Turn the stuffed bread over on the sheet pan so the seam is on the bottom. Repeat with the remaining dough and filling. Brush dough with olive oil. Bake the stuffed bread until evenly golden brown, 15-18 minutes. Cool slightly before slicing. Warm the tomato sauce and serve in a bowl along side the calzone for dipping.



Peppermint Bark:
I love all things peppermint but add in chocolate and you've won my heart.

Ingredients
20 oz baking chocolate
20 oz white baking chocolate
10 candy canes, crushed
1 tsp peppermint extract

Melt the baking chocolate according to package instructions. Pour the melted chocolate out onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon. Place in the freezer for 5 minutes or until hardened. Meanwhile, melt the white baking chocolate according to package instructions. Once melted, add the peppermint extract and stir.

Remove the baking sheet from the freezer. Pour the melted white baking chocolate on top of the chocolate lined baking sheet, spreading it out with a spatula or wooden spoon. Sprinkle the peppermint candy chunks on to the white chocolate and gently press them in with yours hands. Return the pan to the freezer for another five minutes or until hardened. Cover with wax paper and using a rolling pin, break into pieces and serve or store in the fridge in an airtight container.



Fruit Flavored Champagne:
While champagne is delicious on it's own these fruit flavored cubes add such a sophisticated touch. The fruit juice flavor is up to you or you can offer more than one for your guest to choose from. Flavors can be pomegranate, mixed berry, guava etc.

Ingredients
1 frozen (thawed) or shelf-stable juice concentrate, flavor of your choice.
ice cube trays
Champagne, your choice

The day before serving, pour juice into ice cube trays and freeze. When ready, remove juice cubes from trays. Pour champagne into flutes. Add one fruit juice cube to each glass and serve.