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New Years Eve Menu Traditions and Ideas

By December 30, 2009December 17th, 2014Food, Holiday, Jessica, Neil

We traditionally spend New Years Eve with friends at one of our homes. We’ve spent New Year’s at bars and large parties, but nothing compares to being in a comfortable home, off the roads, and eating good food and relaxing with generous quantities of alcohol. Because of the festive drinkage, our typical fare is most typically and enjoyably comfort foods. If it has bread, cheese, meat or can be dipped, bring it on over! Below are a few of the recipes we’ve enjoyed as well as a few we’re pondering for this year.

Traditions of present and past:

  • Spicy White Chicken Chili – Featured and mentioned on our blog many times, it’s actually the top reason people end up directed to our site from online searches. I don’t know whether to be proud or kind of sad at that, but for now hello to people searching for White Chicken Chili! It’s a staple winter party recipe. It’s super easy to make, it’s light but filling and we’ve found if we mention it when someone is talking about their party, we…or the chili always get an invite.
  • Glazed wings – No specific flavor, although I love love love Korean style {recipe via Steamy Kitchen} wings because they have a zingy citrus flavor and isn’t totally coated in a thick sauce. Our friend Blake brought these last year and they were a hit and a great compliment to the Spicy White Chicken Chili.
  • Bruschetta – Our roasted tomato bruschetta {recipe via bell’ alimento} is usually the first thing out of the oven when guests start arriving and the first thing we run out of. It’s super simple and easy and if you want to prepare the topping in advance it doesn’t hurt it at all.
  • Miniature Pigs in a Blanket – I’m going to suavely call this “retro” and not cheesy. If you don’t know how to make them email me. We make ours bit-sized appetizers using mini-weenies and sliced dough. If you want the truth, I often church it up with a bit of olive oil and seasoning spices.
  • Cheese Ball – The food, not the hosts. This is typically our friend Anja’s category. She doesn’t cook much, but always brings awesome cheese spreads to parties. Between her sister and I, I think we’ll soon be able to coax her into being a DIY Foodie with us.
  • Fudge – Blake’s girlfriend is a killer baker (don’t read that literally). All the things that never turn out for me, she makes beautifully almost effortlessly. Her sweets especially are the death of me. She makes awesome fudge, and once you’ve finished stuffing your face with meat and cheese, it’s blissful death with her dessert. (@Sheena if you link your recipes, I’ll edit this post.)

Hopeful traditions in the food-lustful future:

Here are a few of the recipes we’ve been tossing around for this year. I don’t think attendees can fit that much more food in them, but there are a few I’d love to throw into rotation.

Cocktail Weenies

{image and recipe ideas from The Daily Loaf}

I know, not that original right? Anything that involves mini-weenies immediately transports me back to the 1960’s, even though I wasn’t even alive. But these are always a success with the boys and it was the first recipe that Neil piped up with when I asked for ideas.

Delicious Cheddar Puffs

{image and recipe via The Pioneer Woman}

I knew when the first ten photos of the post involved butter, eggs, cream cheese and cheese that it had to be from  Paula Deen or Ree Drummond @ The Pioneer Woman. This looks like that sneaky deceiving dish that your fellow party-goers will worship you for bringing but hate you for later when they are at the gym and it’s still  not coming off.

Spinach Mascarpone Dip

{image and recipe via Steamy Kitchen}

Oddly enough, in my several years of cooking for others, I’ve never made anything other than your standard seven-layer dip, so this looks fun less cumbersome, and can be disguised and passed off as a “healthy alternative.” I also like the idea of  Spicy Crab Dip and Cheese Pepperoni Pizza Dip (thanks for the tip Leslie!)

So there you have it. Yes, I’m not overly gourmet or Martha Stewart when it comes to cooking for parties. I cook what people like and what I know they’ll love to indulge in on a holiday. Comfort food doesn’t have to be overly complicated, and it’s nice to relax and just enjoy simple foods and great company. Tonight, I’ll be preparing these vittles and tomorrow is the last day of 2009. I still can’t believe its over already!

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