Celebrate New Year's Eve with a simple menu
New Year’s Eve is more than the last day of the year—it also comes near the end of the holiday season. If you are tempted to hold one more party for friends and family but don’t know if you have any energy left, consider hosting a casual gathering with a simple menu of appetizers and dessert.
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This dip goes well with baguette slices or tortilla or corn chips.
Roasted Red Pepper Dip
1 7-ounce jar roasted red peppers, drained and diced
3/4 pound Monterey Jack cheese, shredded
1 8-ounce package cream cheese, softened
1 cup mayonnaise
1 tablespoon minced onion
1 clove garlic, minced
2 tablespoons prepared Dijon-style mustard
Preheat oven to 350 degrees. In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and mustard. until bubbly and lightly browned, about 15 to 20 minutes. Serve warm. Makes 32 servings.
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Cinnamon-Roasted Almonds
1 egg white
1 teaspoon cold water
4 cups whole almonds
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 250 degrees. Lightly grease a 10x15-inch jellyroll pan; set aside. Lightly beat the egg white; add water and beat until frothy but not stiff. Add nuts; stir until well coated. Mix the sugar, salt, and cinnamon; sprinkle over the nuts. Toss to coat; spread evenly on the prepared pan. Bake, stirring occasionally, until golden, about 45 minutes to 1 hour. Allow to cool before serving. Store nuts in airtight containers. Makes 16 servings.
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Chocolate Pretzels
24 circular pretzels
24 milk chocolate candy kisses, such as Hershey’s
1 1.69-ounce package mini candy-coated chocolates, such as M&Ms
Preheat oven to 350 degrees. Place pretzels on baking sheets. Unwrap candy kisses and place one in the center of each pretzel. Place in preheated oven until kisses melt, about 1 to 2 minutes. Remove from oven and place one candy-coated chocolate in the center of each pretzel. Chill in refrigerator until set. Makes 24 servings.
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Pantry Pointers
To round out a table containing homemade appetizers, add a few simple platters to your menu. Some good choices include cut up fruits and vegetables, cubes of meat and cheese, and plates of crackers, olives, and pickles. Scatter small bowls of dips, mustards, and sauces around the table for easy dipping.
Sometimes having too much food is a good thing, because leftover appetizers make fun and relaxing lunches the next day.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
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