New Year’s Eve Recipe Recap

So, I know it’s a week late, but it was requested (by one Elizabeth Clevinger) that I post some of the recipes for the food at the New Year’s Eve Party. There was quite a bit of food at this party, so I can’t post all of them, but below are a few selections...well, basically, these are the recipes for the food I made, because they are the only recipes that I actually have. (Sorry Elizabeth J)

Chicken Salad Spread8-oz Neufchatel Cheese
1 can Chicken
2 T Mayo
2 ½ tsp Soy Sauce
3 T Green Onion, chopped fine
Crackers

CUBE cheese and place in a shallow bowl. 
Microwave on HIGH for 30 seconds or until soft.
MIX in rest of ingredients and refrigerate until ready to serve.

Pepperoni & Cheese Poppers1 Package Frozen Rhodes Rolls
1 Package Pepperoni
1 Package Shredded Cheddar Cheese
Melted Butter
Marinara Sauce and/or Ranch Dressing

Preheat oven to 350 degrees
Take rolls out of bag and let thaw slightly
Cut rolls in half and thaw completely
Take 1 pepperoni, top with cheese and second piece of pepperoni
Fold in quarters, place in center of dough and wrap around
Roll each ball until smooth and place on baking sheet
Bake for 20 minutes
Brush with melted butter immediately after baking

Serve with marinara sauce or ranch dressing for dipping.

Sweet and Smoky Pecans (Courtesy Fitness Magazine)

1 1/2 cups pecan halves
2 tablespoons maple syrup (I use sugar free)2 teaspoons olive oil
1 teaspoon smoked sweet paprika
1/2 teaspoon salt
Pinch cayenne

Preheat the oven to 400 degrees.

Line a rimmed baking sheet with parchment paper. In a bowl, combine all the ingredients; mix well.

Spread the nuts on the baking sheet; roast, tossing halfway through, until browned, 12 to 15 minutes.

Let the nuts cool. Serve.

Nutrition facts per serving: 220 calories, 3g protein, 8g carbohydrate, 22g fat (1.9g saturated), 3g fiber

Baked Brie(Courtesy PuffPastry.com)

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)

1 egg (optional, you can also use milk, or skip altogether.)
1 tablespoon water
1/3 cup dried cherries , softened*
1/4 cup chopped toasted pecans
1/4 cup honey
1/2 teaspoon chopped fresh rosemary leaves (or teaspoon dried rosemary leaves , crushed – I have tried both ways and fresh is definitely better)1 (13.2 ounces) Brie cheese  round
Crackers

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle.

Heat oven to 400°F.

Beat the egg and water in a small bowl with a fork.   

Unfold the pastry sheet on a lightly floured surface.

Roll the pastry sheet into a 14-inch square.

Stir the cherries, pecans, honey and rosemary in a small bowl.
Spread the cherry mixture into the center of the pastry square.
Top with the cheese round.
Brush the edges of the pastry with the egg mixture. (This is where you can substitute with milk.)
Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese.

Fold the sides up onto the cheese and press the edges to seal.

Place the pastry-wrapped cheese seam-side down onto a baking sheet. 

Brush the pastry with the egg mixture.

Bake for 20 to 25 minutes or until the pastry is deep golden brown.

Let stand for 45 minutes to 1 hour. (Tip: Do not put out until you are ready for people to eat, it will not last J)

Serve with the crackers.

*To soften cherries, mix the cherries and 1/2 cup hot water in a small bowl. Let stand for 1 minute. Drain and pat the cherries dry.