Top

New Years Eve Appetizers

December 29, 2011 by staff 

New Years Eve Appetizers, Now that Christmas is over, planning for New Year’s Eve is underway. Celebrations from one side of the International Date Line to the other will mark the coming of the New Year. And no matter where those parties are held, good food and lots of it is an integral part of the merrymaking.

With all that goes into organizing a successful party, recipes that are fast, easy and tasty are a must. Here are three appetizer recipes that are always a hit with my friends and family.

The first is bruschetta, the second is breakfast sausage balls, and the third is arancini. Make plenty of these as they will disappear fast.

1 loaf of baguette bread

Olive oil

Diced tomatoes

Italian seasoning

Italian cheeses – (Choose from parmesan, mozzarella, asiago, fontina, romano, provolone)

Set oven to 425 degrees. Slice baguette in 1/2 in. thick segments. Brush tops with olive oil and place on cookie sheet. Add tomatoes, sprinkle with Italian seasoning then top with cheese.

Bake 7-10 minutes. Serve warm.

If you don’t have time to dice the tomatoes you can buy them already chopped in the grocery store produce department.You can also use bruschetta topping from a jar. Also, use one, two or all of the cheeses. Try other types of cheese if you like. For a Greek flavor use black olives and feta cheese.

3 cups biscuit mix (Like Bisquick or Jiffy)

1# ground breakfast sausage

4 cups shredded cheddar cheese

1/8 tsp. red pepper (or a few drops of Tabasco sauce)

Mix together with your hands in a bowl until all ingredients are incorporated. Roll into walnut sized balls and place on baking sheet. Bake 18 minutes – check after 12 minutes. The bottoms should be browned. These are great without the pepper or Tabasco too.

Report to Team

_________________________________________
Please feel free to send if you have any questions regarding this post , you can contact on

usspost@gmail.com

Disclaimer: The views expressed on this site are that of the authors and not necessarily that of U.S.S.POST.

Comments

Comments are closed.

Bottom