Ringing In Yet Another Year

As many of you know by now, this year has been a bit topsy-turvy, to say the least. The farm up for sale, my Dad getting a divorce after 42 years of marriage. Life has been changing in the lease desirable ways imaginable. I am grateful to God for He has been at my side through it all.

Here’s to the coming New Year and all that it may bring, whatever that might be. At lease some things remain the same. We’ll be driving up to my sister’s home to ring in the New Year with friends and family. There will be a few faces missing, and that’s sad but I believe God has a reason for everything.

The appetizers I’ll be sharing with you for this post I actually made for our White Elephant gathering in our home this year in lieu of our Christmas at the Farm. Since New Year’s Eve is part of the 12 Days of Christmas, appetizers with that Christmas feel were perfect in my book.

---

Do you have any resolutions for the coming year? We’ve got the usual – get in shape, walk more, eat less (after the parties are over, of course). I want to get back to writing, and organize the garage. There’s a box on a shelf marked HATS that has been sitting there since 2018. I peeked inside a few days ago. There really are hats inside. In a way, organizing the garage will be like a second Christmas filled with things I had forgotten about.

One of the lessons in Hosting my mother taught me is when it comes to appetizers and little bites, for every hot dish, serve something cold. On the hot side are Little Smokies and Fondue Dip. On the cold side are Pinwheel Spirals and Deviled Eggs. While I kicked around a number of bite-size desserts to accompany the appetizers, we decided to treat everyone to the European Bakery just up the street. So good! If you are hosting New Year’s or attending a bring something to share party, these appetizers are great. And a stop at the a specialty bakery is always fun.

Happy New Year to all – may God shower you with His love.

Bacon-Wrapped Smokies
1 lb Bacon
28 Little Smokies
1/3 cup Brown Sugar
1/2 cup Barbecue Sauce

Heat oven to 400-degrees. Line a rimmed baking sheet with foil, then spray with cooking spray and set aside.

Cut bacon in half widthwise and lay out flat. Wrap each little Smokies in a slice of bacon. Sprinkle with brown sugar. Arrange on the prepared baking sheet.

Bake in the heated oven until bacon is crisp and caramelized, about 20 minutes, turning midway through. Serve warm or at room temperature with barbecue sauce for dipping.

Caramel Apple Cream Cheese Spread
4 Red Apples
7-Up as needed
8 oz Cream Cheese
1/2 cup Caramel Sauce
1/2 cup Toffee Bits

Core apples, thinly slice and place in a bowl. Cover with 7-Up to prevent browning. Set aside until ready to use.

Place cream cheese on one side of a serving platter or in the center, depending upon the size of the platter and desired presentation. Pour caramel sauce over the cream cheese. Top with toffee bits.

Drain apples, arrange on the platter fanned out alongside or around the caramel cheese spread. Serve and enjoy.

Holiday Pinwheel Spiral Platter
Garden Vegetable Turkey Pinwheel Spirals
2 Spinach Tortilla Wraps
1/4 cup Garden Vegetable Cream Cheese
4 Red Leaf Lettuce Leaves
8 oz Deli Smoked Turkey

Lay wraps out on a flat surface. Spread about 2 tablespoons of the Vegetable Cream Cheese on each wrap. Add 2 lettuce leaves on top of the spread, overlapping slightly. Divide the turkey slices between the wraps.

Starting at one end of the wrap, roll up tightly. Wrap in plastic and refrigerate for several hours.

Roast Beef Horseradish Pinwheel Spirals
2 tablespoons Arby’s Horsey Sauce
2 Sun-dried Tortilla Wraps
4 Green Leaf Lettuce Leaves
8 oz Deli Roast Beef

Lay wraps out on a flat surface. Spread about 2 tablespoons of the Horsey Sauce on each wrap. Add 2 lettuce leaves on top of the spread, overlapping slightly. Divide the roast beef slices between the wraps.

Starting at one end of the wrap, roll up tightly. Wrap in plastic and refrigerate for several hours.

Note: This can also be made by adding prepared horseradish to 4 tablespoons Mayonnaise.

Ham Pinwheels
2 Flour Tortilla Wraps
2 tablespoons Miracle Whip
4 Green Leaf Lettuce Leaves
8 oz Deli Smoked Ham

Lay wraps out on a flat surface. Spread about a tablespoon of the Miracle Whip on each wrap. Add 2 lettuce leaves on top of the spread, overlapping slightly. Divide the smoked ham slices between the wraps.

Starting at one end of the wrap, roll up tightly. Wrap in plastic and refrigerate for several hours.

Spiral Pinwheel Platter
Grape Tomatoes
Handful Arugula

When ready to assemble the platter, remove the rolled wraps from the refrigerator. Working with one wrap at a time, unwrap carefully and lay out in a cutting board. With a serrated knife, trim ends. Then cut the pinwheels into 1-1/2 inch pieces.

Scatter Arugula on the platter. Arrange pinwheels on top of the Arugula. Tuck tomatoes and Rosemary springs around the platter in an attractive way.

Note: the platter can be made earlier in the day. Place assembled platter out about 30 minutes before guests arrive, keeping covered with plastic wrap until ready to serve to prevent pinwheels from drying out.

Deviled Egg Platter
16 Eggs

Place eggs in a pan and cover with cold water. Sprinkle about a tablespoon of with baking soda. Bring to a full, rapid boil. Remove pan from heat, cover with a tight-fitting lid. Let eggs steep for 15 minutes. Drain, then plunge eggs into a bath of ice and cold water to cease the cooking process.

Remove eggs from the bath, lightly tap to crack the shell. Return to the cold water, let sit for about 20 minutes. Peel eggs under cold running water, divide between the Deviled Egg recipes.

Avocado Deviled Eggs
8 Hard Boiled Eggs
1 small Avocado
1 tablespoon Mayonnaise
Salt to taste
Cayenne Pepper to taste
1/4 Red Bell Pepper
1/4 cup Nacho Jalapeños

Slice the eggs in half lengthwise. Set the whites aside, place the yolks in the bowl of a food processor fitted with a blade.

Cut avocado in half, remove the stone. Spoon out the flesh of the avocado, add to the egg yolks. Pulse sever times to blend and mash together. Add mayonnaise, season with salt and cayenne pepper. Pulse to blend.

Transfer the mixture to a piping bag fitted with a star tip (optional) or sealable plastic bag. Pipe the mixture into the egg whites. Arrange on a serving platter.

Dice red ball pepper and Jalapeños, garnish the deviled eggs with diced peppers. Serve immediately or refrigerate, covered, and allow flavors to deepen.

Dilled Deviled Eggs
8 Hard Boiled Eggs
3 tablespoons Mayonnaise
1 tablespoon Sour Cream
1/2 teaspoon Dry Mustard
1 teaspoon Red Wine Vinegar
Salt to taste
White Pepper to taste
Fresh Dill
Fresh Chives

Slice the eggs in half lengthwise. Set the whites aside, place the yolks in the bowl of a food processor fitted with a blade. Pulse until yolks are fluffily. Add mayonnaise, sour cream, dry mustard and wine vinegar. Pulse to mix. Season to taste with salt and white pepper.

Transfer the mixture to a piping bag fitted with a star tip (optional) or sealable plastic bag. Pipe the mixture into the egg whites. Arrange on a serving platter. Garnish with fresh dill and snips of chives for a splash of color just before serving.

Spicy Fondue Cheese Dip
1 lb Jimmy Dean Regular Breakfast Sausage
1 brick Velveeta Cheese
1 (10 oz) can Hot or Regular Rotel Roasted Tomatoes
Tortilla Chips for serving

Cook breakfast sausage in a large, deep cast iron skillet, breaking meat apart as it cook. Drain well, pressing out as much grease as possible. Set meat mixture aside. Wipe out any grease remaining in the skillet.

Cut Velveeta into cubes. Place in the empty skillet over medium-low heat. Stir while the cheese begins to melt. Add the tomatoes to the melting cheese, continue to stir and blend together.

Once the cheese is fully melted, add the meat back into the skillet. Gently heat through. Transfer the dip to an electric fondue pot or small crock pot. Keep warm.

Serve with tortilla chips for dipping. The flavor of this cheese dip is amazing. It’s a hit at every gathering. I promise.

---

In the beginning was the Word, and the Word was with God, and the Word was God.