Tasty Treat Thursday: New Years Edition | Confessions of a Stay-At-Home Mom

December 31, 2009

Tasty Treat Thursday: New Years Edition

What is New Years Eve without Tasty Treats?

Tonight, we'll be enjoying a few appetizers and drinks. I thought I'd share with you what I'll be having, in case you need some inspiration (or you're scrambling to pull something together for a party). Each of these treats comes together in a snap, with ingredients you most likely have on hand (or can easily pick up at the store).

***** ***** ***** ***** *****


Pomegranate Martini (from a previous post)
  • 1 oz. vodka
  • 1/2 oz. orange liqueur (Cointreau is the suggestion)
  • 3 oz. pomegranate juice

Combine ingredients in a cocktail shake 1/4 filled with chopped ice. Shake and strain into a glass. Serve with a squeeze of lemon.

Nigella Lawson's Pomegranate Martini
  • 2 Parts Vodka
  • 1 Part Pomegranate Juice (or pomegranate liqueur
  • 1/2 part Grenadine

Combine in shaker with ice. *Note - "part" can be translated to either "ounce" or "cup" depending on how many you are serving.

Shake together and chill


Vegetable Dip in a Bread Bowl

  • · 1 C. Sour Cream
  • 1 C. Mayonnaise
  • · 1 pkg Knorrs Vegetable Soup Mix
  • · 1 5-oz can of water chestnuts, chopped fine
  • · 1 bunch of scallions, chopped fine
  • · 10 oz of spinach: cooked, drained and chopped
  • · 1 8 oz block of cream cheese
  • · 1 loaf of round dark bread (pumpernickel - check out Big Sky Bread Co for some great multigrain and dark breads. They even offer freezer bags, so you can keep the bread in the freezer until Thanksgiving!)

Squeeze spinach to remove excess moisture. Combine all ingredients through cream cheese. Hollow out the bread, making a bowl. Take the cut out pieces and cut into cubes for eating the dip. Chill. Shortly before serving, fill the bread bowl with dip. Place bread cubes around the bowl. Leftovers keep very well in fridge!

Goat Cheese With Red Pepper Jelly

It's as simple as it sounds. Place a log of Chevre goat cheese onto a serving plate. Spoon Red Pepper Jelly over the cheese. Serve with crackers

Fresh Mexican Dip

  • 2 Blocks Cream Cheese, softened
  • 1 can Refried Beans
  • 1 can Sliced Black Olives
  • 1-2 cups Salsa
  • 1-2 cups Shredded Mexican Blend Cheese
  • 1/2 cup Diced Onion
  • 1/2 cup Diced Red Pepper

On a serving platter, spread cream cheese so it covers entire bottom. Layer each of the next ingredients through Cheese. Sprinkle Onion and Red Pepper over top.

Serve with Tortilla Chips.

Asparagus Roll-Ups

  • 1 block of cream cheese
  • 2 tablespoons of fresh chvies
  • 8 slices of bacon cooked and crumbed/cut up
  • parmesan cheese
  • butter
  • 16 asparagus stalks
  • 16 slices of bread from a loaf (Jess used Wheat Bread)

Put asaparagus onto skillet with water for 6-8 minutes.
Mix cream cheese, chives, bacon into a bowl.
Use a rolling pin and flatten the bread completely. Remove crusts.
Spread cream cheese mixture onto bread.
Top with asapragus (if too big, cut in half, and but both pieces onto the bread), and roll up.
Melt butter and drizzle over asparagus roll-ups. Finish by sprinkling with parmesan cheese.
Bake at 400ø for 12 minutes until crisp/golden.


  • 1 box brownie mix (with ingredients listed on the box - varies with each mix)
  • 2 tsp cinnamon
  • 1/2 tsp of cayenne -OR- chipotle pepper powder

1) Empty dry brownie mix into a bowl. Add cinnamon and pepper to mix.

2) Add remaining wet ingredients, according to brownie mix box (eggs? oil? water? butter? Each box is different).

3) Bake according to package directions.

  • 1 package of Butterscotch Morsels
  • 1 can/package of Chow Mein Noodles

1) Melt butterscotch morsels over a double-boiler

2) In a bowl, combine melted morsels and chow mein noodles.

3) Cover a cookie sheet with wax paper. Drop chow mein mixture by large spoonfuls into small jumbles (about 2-3 TBS per jumble).

4) Refrigerate until jumbles are hardened.

  • 16 oreos
  • 1 package cream cheese
  • 1 1/2 cups semi-sweet chocolate chips
  • Cofectioners sugar (for dusting)
~~~~ ~~~~
  1. Crush oreos (in a plastic bag or food processor). Combine with cream cheese.
  2. Using a tablespoon, form the cream cheese mixture into balls. Place on wax paper on a tray. Cover with plastic wrap & put in fridge/freezer for about an hour or until solid.
  3. Put chocolate chips in microwave for 1 minute, then stir. Heat them in microwave for another 30 seconds, stir again.
  4. Using a fork or toothpick, dip cream cheese/oreo balls into the melted chocolate. Dust with sugar
  5. Put in fridge/freezer for another hour or until chocolate is set.

  • 150z - 16oz Ricotta Cheese (part skim ok)
  • 8 oz Cool Whip
  • 1 tsp Vanilla
  • 1/2 cup Confectioners Sugar
  • 1 - 1 1/2 cup mini chocolate chips (Jen says she does the WHOLE BAG! YEAHHHHH!)
  • 1 pk. 8" Flour Tortilla
  • Cinnamon
  • Sugar (Sugar in the Raw works BEST, but neccessary)

Mix ingredients 1-5 together. That was easy - you have your Cannoli Dip!

Cut tortillas into 8 triangles. Place tortilla wedges on a baking sheet. Sprinkle or spray the tortilla wedges with water. Sprinkle with sugar and cinnamon. Bake @ 400* until crispy (4-6 mins). NOTE: Keep a close eye on them - they burn QUICKLY!

Remove Tortilla Wedges from oven and cool on paper towels.

Serve with the Cannoli Dip!

***** ***** ***** ***** *****

Hope you all have a great New Years Eve, whether you are partying it up at a fancy party, or chilling at home in your PJ's :) You can guess which of the 2 I'll be doing...

Hoping to share my thoughts on some New Years Resolution stuff tomorrow, so check back!

1 comment :

  1. Steph- Thanks so much for this post! I am having our young adults group over to our house on Tuesday night and I will make a lot of these for the occasion!


Hey! Share a thought or two - I'd love to hear from you! ~ Steph

Related Posts Plugin for WordPress, Blogger...