Celebrate!

New Year's Eve is just around the corner and even if the refrigerator is bulging at the seams, you're probably thinking about snacks for New Year's Day. With all the games, it's an excuse for one more big party before the diets begin!

Taste of Home's Best Holiday Recipes 2011 has so many yummy recipes, I've used it over and over the last few weeks. So kids, before the ball drops... before the New Year's Resolutions begin... let's be bad one.more.time!

French Quarter Cheese Spread PRINT RECIPE
Heide Blaine Hadburg Safety Harbor, Florida
1 package (8 ounces) cream cheese, softened
1 tablespoon grated onion
1 garlic clove, minced
1/4 cup butter, cubed
1/4 cup packed dark brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1 cup finely chopped pecans, toasted

In a small bowl, combine the cream cheese, onion and garlic. Transfer to a serving plate; shape into a 6-in. disk. Set aside. In a small saucepan, combine the butter, brown sugar, Worcestershire sauce and mustard. Cook and stir over medium heat for 4-5 minutes or until sugar is dissolved. Remove from the heat; stir in pecans. Cool slightly. Spoon over cheese mixture. Serve with crackers. Yield: 8 servings.

Asiago Chicken Spread PRINT RECIPE
James Korezenowski Fennville, Michigan
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes    
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
2 garlic cloves, minced
1/3 cup salted cashew halves
1/3 cup mayonnaise
1/2 cup chopped onion
1/4 cup shredded Asiago cheese
1/4 cup minced fresh basil
1/2 teaspoon hot pepper sauce
Assorted crackers or toasted baguette slices

Season chicken with salt and pepper. In a large skillet, saute chicken in butter for 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in cashews. Remove from the heat; cool. In a food processor, combine the mayonnaise, onion, cheese, basil, pepper sauce and chicken mixture; cover and process until blended. Press into a 2-cup bowl; cover and refrigerate for at least 2 hours. If desired, unmold onto a serving platter; serve with crackers or baguette slices. Yield: 2 cups.

Pepperoni Pinwheels PRINT RECIPE
Cynthia Bent Newark, Delaware
1/2 cup diced pepperoni
1/2 cup shredded part-skim mozzarella cheese
1/4 teaspoon dried oregano
1 egg, separated
1 tube (8 ounces) refrigerated crescent rolls

In a small bowl, combine the pepperoni, cheese, oregano and egg yolk. In another small bowl, whisk egg white until foamy; set aside. Separate crescent dough into four rectangles; seal perforations.  Spread pepperoni mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices.  Place cut side down on greased baking sheets; brush tops with egg white. Bake at 375° for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 2 dozen. 

Pear Mushroom Strudels PRINT RECIPE
Carole Resnick Cleveland, Ohio
1 cup finely chopped mushrooms
1 small onion, finely chopped
1/2 cup butter, divided
2 small pears, peeled and thinly sliced
3/4 cup shredded Gruyere or Swiss cheese
1/3 cup sliced almonds
1 tablespoon stone-ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
10 sheets phyllo dough (14 inches x 9 inches)
1/3 cup grated Parmesan cheese

In a large skillet, cook mushrooms and onion in 2 tablespoons butter until tender. Stir in pears; cook 3 minutes longer. Remove from the heat; stir in the Gruyere, almonds, mustard, salt and pepper. Cool to room temperature. Melt remaining butter. Place one sheet of phyllo dough on a work surface; brush evenly with butter. Sprinkle with 1-1/2 teaspoons Parmesan cheese. Layer with four more sheets of phyllo, brushing each sheet with butter and sprinkling with cheese. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out. Spread half of the pear mixture in a 2-in.-wide strip along a short side of dough. Roll up jelly-roll style, starting with the pear side; pinch seams to seal. Brush with butter. Transfer to a parchment paper-lined 15-in. x 10-in. x 1-in. baking pan. Repeat with remaining phyllo, butter, Parmesan cheese and pear mixture. Bake at 375° for 16-20 minutes or until golden brown. Cool for 5 minutes. Cut each strudel into 12 slices. Yield: 2 strudels (12 slices each).

Just in case you want to make some drinks to go with all these great appetizers... here's a few links to some yummy ones from Taste of Home:

Caramel Vanilla Martinis

Cranberry Glogg

Sangria Wine