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The Kids Cook Monday – White Garlic Shrimp Pizza

Posted on February 21, 2011 by amydeline
Don’t get me wrong…I love a traditional slice of saucy, cheesy pizza as much as the next person (preferably dipped in a bit of bleu cheese dressing). But there’s something about a slice of white garlic pizza which makes my taste buds do a little happy dance. And last week, my happy-dancing taste buds decided that a homemade white garlic pizza, with a generous topping of tiny shrimp, was exactly what we needed.
Truth be told, I made this pizza twice last week. I had initially planned to post the recipe on Friday, but my first take on the pizza was less than ideal. It was garlicky and delicious, but the proportions of sauce and cheese to the dough were off kilter. On top of being too heavily sauced, the ricotta layer cooked up into a bit of a mess. I figured that all it needed was a little reduction on the toppings and a touch of egg white to bind the ricotta. I was about to post the recipe with my theorized improvements, but made a last minute decision to run another test. There were no complaints in our household about having this pizza twice in the same week! The second run-through was a definite winner!
As part of our Kids Cook Monday series, I invited my little helpers into the kitchen. Pizza making is ripe with opportunities for young children to get involved. Stretching dough, spreading sauces, arranging toppings, and scattering cheese are ideal tasks for little hands. Kids benefit in a number of ways while cooking. They develop math skills while measuring, fine motor skills while spreading and arranging pizza toppings, health and safety skills while washing up before cooking, and language skills while following directions. But, in my opinion, there’s no bigger reward than the proud smiles on their little faces as our family sits down to enjoy the meal they had a hand in creating.
White Garlic Shrimp Pizza
Ingredients
  • 1 large pizza shell or pizza dough, prepared or homemade*
  • 2 cups salad shrimp, cooked
  • 1 cup Mozzarella cheese, shredded
  • 2 Tablespoons fresh parsley, chopped

For the Ricotta Layer

  • 3/4 cup Ricotta cheese
  • 1 egg white
  • 1/4 teaspoon garlic, minced
  • 1 Tablespoon fresh parsley, chopped
  • 1/8 teaspoon salt

For the Garlic Sauce

  • 2 Tablespoons butter
  • 1/2 Tablespoon garlic, minced
  • 1 1/2 Tablespoons flour
  • 3/4 cup milk
  • 1/4 cup Asiago or Parmesan cheese, shredded
  • 1/4 tsp salt
  • Ground black pepper

*Click here to see my post on making homemade pizza dough.

Directions

Preheat oven to 450 degrees. If using pizza dough, stretch the dough into a large round and arrange on a pizza stone or large baking sheet, lightly greased with olive oil.

Prepare the ricotta by combining the ricotta, egg white, garlic, parsley, and salt.

Prepare the garlic sauce. In a saucepan, melt the butter over medium heat. Add the minced garlic to the butter. Cook for about two minutes. Add the flour to the mixture and stir. Cook for about 3 minutes, stirring frequently. Gradually whisk in the milk until smooth. Bring to a simmer and continue cooking for 4-5 minutes, until the milk begins to thicken. Turn down the heat. Add the cheese, salt, and pepper. Stir to combine.

To assemble the pizza, spread a thin, even layer of the ricotta mixture over the pizza dough. Then, spread a thin, even layer of the garlic sauce over the ricotta. Scatter the salad shrimp over the sauce. Sprinkle with the mozzarella cheese and parsley. Bake for 15-20 minutes.

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‘Thunder Bowl’ Buffalo Chicken Potato Skins

Posted on February 10, 2011 by amydeline

Just when you thought I’d covered every possible incarnation of Buffalo chicken themed food, I’ve got another one for you! We’ve already enjoyed luscious Chicken Wing Dip, a decadent Buffalo Chicken Pizza, a tasty Buffalo Chicken Sandwich, and mouthwatering Chicken Wing Lasagna. And today, we’ve got Mini Buffalo Chicken Potato Skins; the perfect bite-sized way to enjoy all the flavor of Buffalo chicken wings, without the bones!

This recipe is inspired by a recipe I ran across on another food blog, Sprinkles of Parsley. I’d originally intended to make them as part of our Super Bowl party menu. But at the last minute, our planned party turned into a quiet night on the couch.

News of the party cancellation was easily the most distressing to our three year old, who’d spent weeks telling everyone he encountered about our planned ‘Thunder Bowl’ party. We’re still not quite sure how he dreamed up this ‘Thunder Bowl’ idea or what exactly he expected to happen during this grand event…Two men enter, one man leaves. Perhaps he’d imagined that we’d harness his little brother to his shoulders in Master-Blaster style and engage in some sort of rough and tumble mischief.

Whatever he’d been thinking, he was devastated to learn of the cancellation. He couldn’t be consoled without the promise of special Thunder Bowl treats. Bust the deal, face the wheel, Mommy!! And so, Super (or Thunder) Bowl party aside, I still had to try my hand at these tempting little appetizers!

I wonder what other ways we can come up with to get our chicken wing fix…perhaps Buffalo chicken eggrolls, ravioli, or maybe even quesadillas?

Buffalo Chicken Potato Skins

Ingredients

  • 5 pounds Baby Red Potatoes
  • 1/2 cup Frank’s Red Hot Sauce (or other hot sauce)
  • 2 Tablespoons Butter, melted
  • 2 cups Chicken, cooked and finely chopped
  • 1/2 cup Gorgonzola, crumbled
  • 1/2 cup Cheddar Cheese, shredded
  • 3-4 Green Onions, sliced
  • Olive Oil
  • Salt and Pepper

Directions

Preheat oven to 400 degrees. Wash and dry the potatoes. Place the potatoes on a baking sheet and bake for about 30 minutes, until fork-tender, but firm. Once they are cool enough to handle, cut each potato in half and scoop out most of the insides using a spoon or melon baller. (You can reserve the scooped potato insides for another purpose.) Brush both sides of the potato skins with a bit of olive oil and season with salt and pepper. Arrange the potatoes cut side down on the baking sheet. Bake for 5 minutes. Turn the potatoes over and bake for 5 more minutes.

Meanwhile, prepare the filling. Combine the melted butter and hot sauce. Toss the chicken in the sauce until well coated. When the potato skins have finished baking, fill each skin with the sauced chicken. Top each potato skin with a sprinkle of gorgonzola, cheddar and green onions. Bake for 5 minutes, until hot and melty.

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Kids Cook Monday – Brought to you by the letter P!

Posted on February 7, 2011 by amydeline

Today’s recipe is brought to you by the letter P. This meal started out with a general plan for Pasta in a Parmesan cream sauce with Prosciutto. Inspired by the natural alliteration in this simple dinner idea, I figured we may as well make it Penne Pasta and throw in a few Portabella mushrooms and Peas for good measure. Dinner by the letter P.

This easy weeknight meal comes together in a Pinch! But, it’s not without opportunities for getting kids involved. Young children may not be ready to participate with the stovetop cooking involved in making this dish, but they make fantastic prep chefs, measuring level cups of cheese and peas, pouring the cream, and taste-testing the mushrooms and prosciutto.

And while the sauce simmered on the stove, the kids set to work artfully decorating large cutouts of the letter P, while giggling their ways through chanting Peter Piper Picked a Peck of Pickled Peppers… Even when the meal preparation is simple, there are easy ways to get everyone involved and build authentic, memorable learning experiences into the process!

Penne Pasta in Parmesan Cream Sauce with Prosciutto, Portabellas, and Peas

Ingredients

  • 1 pound Penne Pasta, cooked according to package directions
  • 1 1/2 cups Light Cream
  • 3/4 cup Parmesan Cheese, grated
  • 1 1/2 cups Baby Portabella Mushrooms (Cremini mushrooms), sliced
  • 1/2 cup Prosciutto, chopped
  • 1 cup Frozen Peas, defrosted
  • Salt and Pepper

Directions

Prepare pasta according to package directions. While the pasta is cooking, prepare the sauce. Combine cream and 1/2 of the parmesan cheese in a saucepan. Add the mushrooms. Simmer for about 5 minutes, until the cream has thickened and the mushrooms are tender. Add the remaining cheese, prosciutto, and peas. Simmer for another 2-3 minutes. Season with salt and pepper, as desired. Toss the cooked pasta in the sauce and serve immediately.

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Game Day Menu Ideas

Posted on February 3, 2011 by amydeline

Growing up, my family never watched football. We were more of a hockey and baseball kind of clan. But every year we had a big ole Super Bowl Sunday party. I was infinitely envious of my younger sister, whose birthday happens to fall right around the Super Bowl, for she had a guaranteed birthday party each year, long after the rest of us had been weaned off of annual birthday celebrations.

In college, I briefly and half-heartedly tried to get into the whole football thing. I watched games on TV with my new college friends and looked to them to explain the ins and outs of the activity I was so hopelessly clueless about. But, my interest in football was short-lived. Not long after that, I met my husband, who’s more of a guitar and drum kind of guy than a sports fan. So, football remains largely absent from my life.

But in true, inherited non-football-fan fashion, my husband and I are throwing a Super Bowl party this year. Our game day menu is still under construction, but will almost certainly include some adaptation of these Buffalo Chicken Potato Skins and a decadent German Chocolate Cake in honor of my sister’s birthday. (Those recipes to follow after the Superbowl!)

In the meantime, if you’re in search of a few new ideas for your game day celebrations, check out these previously posted Gourmand Mom recipes:

Spicy Beef Chili

White Chicken Chili

Sweet Honey Cornbread

Jalapeno Poppers

Spinach Dip and Fried Wonton Chips

Chicken Wing Dip

Homemade Pizza Dough

Blue Cows in a Blanket

Creole Deviled Eggs

Fresh Tomato or Corn and Chipotle Salsa

Steak Bordelaise Pizza

Buffalo Chicken Pizza


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Mozzarella Stuffed Meatballs

Posted on February 2, 2011 by amydeline

It’s been a week since my last post and life hasn’t slowed down for even a moment since. My family is still in recovery from a series of vicious little winter viruses, our dog is still sick with a mysterious ailment, my laptop made a sudden decision to take a permanent vacation and we currently have a houseful of visiting family, brought together by the loss of a loved one.

These are the days which scream for comfort food. And does it get any more comforting than a big dish of spaghetti and meatballs with a crusty piece of buttery garlic bread? I’d like to argue that it does…if you stuff your meatballs with a nice chunk of melty mozzarella cheese!

Mozzarella Stuffed Meatballs

Ingredients

  • 3 pounds Ground Beef
  • 3 Eggs
  • 3/4 cup Bread Crumbs
  • 1/4 cup Parmesan Cheese
  • 2 teaspoons Garlic, minced
  • 2 teaspoons Salt
  • 1 teaspoon Onion Powder
  • 2 Tablespoons Fresh Parsley
  • Crushed Red Pepper, as desired
  • 1 (8 ounce) ball Fresh Mozzarella, cut into 24 chunks
  • Olive Oil for baking dish

Directions

Preheat oven to 375 degrees. In a large bowl, combine all ingredients except the mozzarella and olive oil. Knead together until well combined. Drizzle a bit of olive oil in two large baking dishes or baking sheets. Roll the meat into balls of about about 1 1/2 – 2 inches diameter. Create a pocket in the center of each ball, insert a chunk of the mozzarella cheese and wrap the meat closed around it. Place the meatballs in the baking dish and cook for about 30 minutes.

Serve over spaghetti with your favorite pasta sauce. Click here for my recipe for a basic homemade tomato sauce.

Makes 24 Meatballs

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Super Simple Side Dish – Mediterranean CousCous

Posted on January 26, 2011 by amydeline

Life has left little time for blogging these past few days. Between normal day-to-day business, specialist visits for our ill dog, normal prenatal exams, and a fierce stomach bug which put myself and my family under siege, we’ve been scrambling just to keep up with the basics around here.

I’ve got a few new recipes lined up to post once things settle down for a moment, but for today we’re keeping it extra simple. I’ve got a super quick side dish, with a great amount of flavor and appeal. We decided to roast a few sausages for dinner last night. Is it weird that after a day of consuming nothing but peanut butter toast and ginger tea, all I was craving was spicy Italian sausage?? Perhaps not the wisest first dinner post-stomach bug, but the pregnancy brain is stubborn. I needed a quick, easy side dish to go along with the sausage. Pulling a few items out of the pantry and fridge, I came up with this Mediterranean-inspired couscous. Simple, delicious, and ready-to-eat in under 10 minutes.

Mediterranean Couscous

Ingredients

  • 2 cups Plain Couscous, prepared according to package directions in lightly salted water
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Balsamic or White Balsamic Vinegar
  • 1/4 cup Feta Cheese, crumbled
  • 1/4 cup Greek Olives, Kalamata or oil-cured
  • 1/8 cup Sun-Dried Tomatoes, sliced
  • 2 Tablespoons Fresh Parsley
  • Salt and Pepper

Directions

Drizzle olive oil and balsamic vinegar over the cooked couscous. Stir until well combined. Stir in the feta cheese crumbles, olives, tomatoes, and parsley. Season with salt and pepper. Serve warm or at room temperature.

Serves 4

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Greek Salad and a Love Story

Posted on January 11, 2011 by amydeline

Is it wrong to be in love with a knife? Will people laugh at our love? Will I be labeled some sort of weirdo cutleryophile? Call me what you may…I am madly in love with a knife. It was true love at first sight. I initially spotted my new darling in the window at a Chicago Williams-Sonoma. I was drawn to that knife in the way which other women are drawn to the glittery diamonds on display in a jewelry store window. My heart went pitter-patter. The noticeable blush in my cheeks sent a surge of jealously through my husband.

The object of my affection was a knife in Shun’s newest Edo line of knives, sold exclusively at Williams-Sonoma. Gorgeous hammered steel detailing, samurai sword sharpness, perfectly balanced weight; not only a precision cutting tool, but a beautiful work of art. The 8″ Dual-Density Utility knife, with its high and low frequency serrations, whispered sweet nothings at me through the window. I was so easily wooed; so fully enamored. Were it not for its mind-numbing price tag and the knowledge that airport security would never have allowed me to gingerly carry my new love on board, I would have purchased that knife on the spot. Alas, I left empty-handed with a razor-sharp hole in my heart and the salty remnant of a single tear run down my cheek.

Then, this past weekend, we paid a visit to my parents to celebrate a belated Christmas. And Santa had left a very special gift for me at my parents’ house; the knife of my culinary dreams. Though I’ve been a loyal fan of the very excellent Henckels and Wüsthof knives for many years now, I have to admit that this knife puts my other knives to shame. My other knives quivered in the knife block when they saw this one coming. I can still hear them crying their nervous tears that they may never be used again.

Today’s recipe was selected for the pure excuse of having something to cut with my new knife; so simple, it’s barely a recipe at all. The bonus is that it also happens to make a delicious, refreshing, and flavor-packed meal; a fresh Greek salad decked with feta cheese crumbles, savory olives, and a basic red wine vinaigrette. I threw a few chopped anchovies onto my salad, but if the tiny, salty fish aren’t your cup of tea, simply omit them. A skewer of grilled shrimp or a nice piece of broiled fish would make other excellent additions.

Greek Salad

Ingredients

  • Romaine Lettuce, chopped
  • Baby Roma Tomatoes, quartered
  • Seedless Cucumber, quartered and sliced
  • Red Onion, thinly sliced
  • Olives, Kalamata and/or Oil-cured
  • Feta Cheese, crumbled
  • Anchovies, optional

For the Vinaigrette

  • 1/4 cup Olive Oil
  • 1/8 cup Red Wine Vinegar
  • 1 Tablespoon Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Garlic, minced
  • 1/8 teaspoon Onion Powder
  • Salt and Pepper

Directions

Combine all vinaigrette ingredients and whisk to combine. Toss the lettuce, tomatoes, cucumbers, and onions in a bit of the dressing. Top with feta cheese, olives, and anchovies (optional). Serve with toasted pita triangles, if desired.

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Corned Beef Reuben Quesadillas

Posted on January 10, 2011 by amydeline

I was under the mistaken impression that all Irish people are inherently born with a taste for corned beef. I know I certainly was. I love it straight out of a pot of simmering water with a side of boiled cabbage and potatoes, prepared as breakfast hash under eggs over-medium, or on any sky-high sandwich constructed with rye bread. But, I recently learned that my Irish grandfather had no love at all for corned beef, except under one condition; when prepared as a Reuben. I suppose a little something magical happens when corned beef is paired with a bit of tart sauerkraut, creamy Thousand Island dressing, and melty Swiss cheese.

I’m not a once-a-year St. Patrick’s Day corned beef girl. I’m more of a whenever-the-opportunity-strikes corned beef girl. Over the years, I’ve prepared it a few different ways; boiled, baked, braised and slow-cooked. I love them all equally, but you can’t beat the simplicity of a pot of simmering water and a few hours of maintenance-free cooking time; makes a perfect corned beef every time. I recently looked into brining and curing my own beef brisket, but quickly abandoned the plan when I realized that the process would take weeks to complete. You don’t tell an Irish pregnant lady that she’s got to wait three weeks to enjoy her corned beef. No, you don’t.

I also learned something new about sauerkraut. I’d always assumed that sauerkraut was cabbage mixed with some sort of vinegar, in a sort of pickled way; perhaps a white wine or apple cider vinegar. I would have bet money on it had someone asked me what sauerkraut was made of. But, when I started looking into preparing my own sauerkraut, I quickly discovered that it is nothing more than cabbage and salt; allowed to ferment for a few weeks, until it develops that distinctly sour taste. Once again, after discovering that the process would take weeks to complete, I abandoned the idea and purchased prepared sauerkraut.

For a little variation on our corned beef feast, I decided to prepare Reuben Quesadillas. This simple recipe would make a great use for leftover corned beef or works well for a fresh-out-of-the-pot brisket. As part of our ongoing The Kids Cook Mondays series, my little men joined in on the quesadilla making process. Quesadillas, much like custom pizzas, are a fantastic dinner option for young children to get involved with. It allows them the opportunity to taste-test a variety of ingredients with the flexibility of preparing their very own personalized creations.

To facilitate the quesadilla construction, I organized several bowls of quesadilla fillings including the ingredients for our Reuben Quesadillas, along with some familiar favorites, such as American cheese and mini turkey pepperoni pieces. To add a little simple fun to the kids’ quesadillas, I used a large cookie cutter to cut star-shaped pieces from the flour tortillas. As they worked, I encouraged the kids to taste each of the ingredient options, but allowed them the flexibility to build their custom quesadillas as desired.

How to Prepare a Corned Beef Brisket

Place a corned beef brisket in a large pot. Fill with enough water to cover the brisket. Bring to a boil. Reduce heat, cover, and simmer for 3-4 hours, until fork tender. If you wish to serve with cabbage, potatoes, and/or carrots, add the cut potatoes and carrots to the pot during the last 20-25 minutes of cooking time and the cabbage during the last 15 minutes. Remove the corned beef from the water and cut against the grain before serving.

Corned Beef Reuben Quesadillas

Ingredients

  • Flour Tortillas
  • Corned Beef, thinly sliced and pulled apart into small pieces
  • Sauerkraut*
  • Swiss Cheese, shredded
  • Thousand Island Dressing

*To remove excess liquid and prevent soggy quesadillas, place the sauerkraut in a colander set over a bowl and allow it to drain for a few hours prior to using.

Directions

Preheat oven to 375 degrees. Spray a baking sheet with cooking spray. Place one flour tortilla on the baking sheet. Sprinkle with shredded swiss cheese. Scatter pieces of corned beef and sauerkraut over the cheese. Sprinkle with additional swiss cheese and top with another flour tortilla. Bake for 10-15 minutes, until the filling is hot and melty and the tortilla is slightly crisp. Serve with Thousand Island dressing.

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Spanakopita

Posted on December 30, 2010 by amydeline

Back in my pre-stay-at-home mom days, I worked as a teacher and math content coach at an elementary school. Along with my job as the school’s math content coach came the role of test coordinator for the school’s state-mandated annual testing. The task of coordinating testing for the school involved a tedious and meticulous process of coding, counting, training, timing, documenting, and maintaining careful test security for hundreds of test booklets and test content.  It was an exhausting time of year, to say the least. My saving graces during that time were a co-testing coordinator, extra large cups of coffee, and the little pizza shop across the street from the school.

That little pizza shop was always ready with hot slices of pizza, a really great chef’s salad, or my favorite; the Greek spinach pie. I can’t count how many spinach pies, called Spanakopita, I ordered from that little pizza shop, most especially during testing season. Delicate layers of buttery, flakey phyllo dough, filled with a melty spinach and feta combination; my mind will forever associate spinach pie with comfort food.

Spanakopita can be prepared a couple of different ways. It can be layered in a baking dish to create a sliceable “pie” suitable as a side dish with dinner or it can prepared as individual hors d’oeuvres which would be perfect for a New Year’s Eve event or any hors d’oeuvres gathering. However you serve it, the same delicious taste and buttery, flakey layers will scream pure comfort!

Spanakopita

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 small Onion, finely diced
  • 2 teaspoons Garlic, minced
  • 1 (10-ounce) package Frozen Spinach, defrosted and squeezed dry
  • 1/2 cup Feta Cheese, crumbled
  • 1/8 cup Parmesan cheese
  • Salt and Pepper
  • Fillo/Phyllo Dough, defrosted
  • 1 stick Butter, melted

Directions

Heat olive oil in a medium-sized pan over medium heat. Add onion and garlic. Cook for 3-5 minutes until the onion begins to soften. Lower the heat and add the spinach, feta cheese, and parmesan cheese. Stir until the feta has mostly melted and the ingredients are well combined.  Season with salt and pepper, to taste.

To prepare triangular spanakopita hors d’oeuvres, cut the sheets of phyllo into strips, approximately 2 inches wide by 7 inches long. Working with a few strips at a time, brush each strip with melted butter. Place a small spoonful of the spinach filling towards the center of one end. Fold the corner of the filled end up into a triangle. Continue folding the dough up and over to create a triangular packet. If necessary, seal the remaining edge of dough with a little extra melted butter. Place the prepared triangles on a baking sheet. Bake for about 15 minutes in a 350 degrees oven, until golden brown. *See my folding guide below.

To prepare the spanakopita in a baking dish, brush the inside of a 13×9 inch baking dish with melted butter. Cut your phyllo dough to fit the baking dish. Lay one sheet of phyllo in the baking dish. Brush it with melted butter. Place another sheet of phyllo on top. Continue layering the melted butter and phyllo until you have 6-7 layers of phyllo. Then, spread half of the spinach filling on top. Layer another 2-3 sheets of phyllo with melted butter between each sheet. Spread the remaining spinach filling on top. Complete the pie by layering another 6-7 sheets of phyllo dough with melted butter brushed between each sheet. Brush the top of the pie with melted butter. Bake in a 350 degrees oven for about 30 minutes. Cool for a few minutes before slicing into squares.

**As you work with the phyllo dough, keep the excess dough covered by a piece of plastic wrap with a damp towel on top. This will prevent the dough from drying out as you work. Exposed dough will dry out very quickly and become difficult to work with.

Spanakopita Folding Guide

When I prepared the spanakopita, I didn’t have the forethought to take step by step pictures for a folding photo guide. It wasn’t until I sat down to write up this recipe that I realized a photo guide would have been really helpful. Since my spinach filling and phyllo dough are long gone, I’ve made up a little photo guide using a piece of tortilla and raspberry jam which, as it turns out, make a pretty tasty snack. The following pictures should help give you an idea of how to fold the spanakopita.

Place a spoonful of filling in the center of one end.

Fold one corner up and over the filling to meet the opposite edge.

Fold the corner up along the same edge.

Fold it over to meet the opposite edge.

Fold it up along the same edge.

Fold over and seal any remaining dough with a bit of melted butter.

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New Year’s Eve Hors d’oeuvres Round Up

Posted on December 29, 2010 by amydeline

I’ve said before and I’ll say it again. I love hors d’oeuvres. In my opinion, there’s no better way to entertain, be it for a casual girls’ night in, an elegant cocktail event, or a poker game, than with a selection of tasty hors d’oeuvres. One of my favorite events to host with an all hors d’oeuvres menu is New Year’s Eve. We keep things casual around here; pajamas, champagne, and an all munchies menu. With that in mind, I thought it wise to take a look back at some previously posted hors d’oeuvres and appetizer ideas which work perfectly for a New Year’s bash!

Click on the titles for links to recipes and more info on each idea.

Petite Toasts with Smoked Salmon and Crème Fraiche – Cold smoked salmon with a dollop of crème fraiche. Check near your grocery store’s cheese section for crème fraiche, which is similar to sour cream, only thicker and less sour. If your store doesn’t carry crème fraiche, you can substitute with a bit of sour cream or cream cheese blended with fresh dill.

Feta Cheese Mousse with Summer Fruits – Watermelon and fresh figs will be more difficult to find at this time of year. Substitute with any fresh or dried fruits. Goat cheese would also work well in this recipe and pair deliciously with fruit.

Buffalo Chicken Wing Dip – This one’s a crowd pleaser! Not too pretty to look at, but super tasty. Pair with tortilla chips, fresh celery, or chunks of doughy bread. It can be made ahead, refrigerated, and baked before serving.

Olive Tapenade Three Ways – Three variations on a simple and delicious olive tapenade. My favorite is the sun-dried tomato tapenade. Serve with crackers or slices of baguette.

Asian Style Turkey Meatballs with Hoisin Peanut Sauce – An interesting twist on cocktail meatballs. Prepare ahead of time and reheat before serving. About 15-18 minutes in a 350 degrees oven should do the trick!

Tomatoes, Mozzarella, and Basil Pesto – A classic favorite! Serve with slices of baguette and let your guests construct their own little hors d’oeuvres.

Baked Brie – Fill with apricot preserves or your favorite type of jam. Fresh whole-berry cranberry sauce works well too!

Bacon Stuffed Mushrooms – Omit the bacon for a vegetarian alternative.

Shrimp with Spicy Cocktail Sauce – New Year’s Eve feels like the perfect night for shrimp cocktail! Make your own cocktail sauce and serve with a few wedges of lemon.

Crab-Stuffed Jalapeño Poppers – A fresh and elegant alternative to frozen jalapeño poppers! Certain to clear those sinuses.

Mini Jumbo Lump Crab Cakes with Chipotle Remoulade – My personal favorite of the bunch! Prepare the mini crab cakes exactly as directed for full-sized crab cakes, only smaller. Broil for about a minute less. Serve each bite-sized crab cake with a dollop or drizzle of the remoulade.

Blue Cows in a Blanket – While all your neighbors are serving Pigs in a Blanket, you can stand out with these Blue Cows in a Blanket!! Think mini Bacon Bleu Cheese Burgers wrapped in puff pastry! Ummm….YUM!

Apple Cinnamon Rangoons – I want to marry these little goodies and run away with them to spend our lives together in apple cinnamon bliss. (Don’t tell my husband!)

Spinach Dip with Fried Wonton Chips – A simple prepare-ahead dip. Serve in a bread bowl with chunks of bread for an even easier, and equally delicious, alternative.

Spanakopita – Recipe Coming Tomorrow!!

A Few Other Simple Ideas…

Pigs in a Blanket – People love ’em. Make your own honey mustard sauce by combining dijon mustard with honey, as desired. Or serve with a simple Sweet and Sour sauce made from ketchup, grape jelly, and a splash of Worchestershire sauce.

Dates wrapped in Bacon – I might be making these myself this year. Stuff the dates with goat cheese or bleu cheese, if desired. Wrap each date with a piece of bacon and secure with a toothpick. Bake for about 20 minutes in a 400 degrees oven, until bacon is crispy.

Dried Figs with Goat Cheese and Prosciutto – Easy as it sounds! Cut dried figs in half. Place a small piece of goat cheese on the cut side. Wrap with a piece of prosciutto

Assorted Cheese Tartlettes – A fun alternative to a traditional cheese platter. Purchase pre-made phyllo shells and fill with a variety of cheeses and other toppings. Bake in a 350 degrees oven for about 10 minutes before serving. Try Feta with Olive Tapenade and Pine Nuts, Gorgonzola with Poached Pears and Bacon, Brie with Dried Apricots and Almonds, or Cheddar with Ham and Apples.

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