Every year on New Years Eve, Darryl and I have appetizer's. The first year we were married, I made so many that it took 4 tray tables to hold them all and we ate them for a week. I've tried to cut back over the years and actually feel like I had the perfect amount this year, well, almost. I think I could have had one less and we would have been fine. The 2 1/2 months prior to December 31st, we had two birthday parties, Thanksgiving, a special "football" Sunday during our vacation, Christmas Tree day . . .all of which we had appetizers at so I was really tired of our favorites. So, I took a risk and made 3 new items this year and had some success! This is what we had:
1) Rotel Dip
2) Sweet Chicken Bacon Wraps
3) Pizza Dip
4) Spinach Cheese Triangles.
And yes, that is the order that both my husband and I rated them. I personally don't think I'll make the Spinach Cheese Triangles again but some of you may really like them - I don't think we really like spinach quite that much :-)
In case you have never had Ro-Tel Dip - it is so easy and good. It takes just one small carton of Velveeta Cheese and one can of Ro-Tel Tomatoes. (If you don't know what they are - you should be able to find them with the canned tomatoes . They are a brand but taste so different than just regular canned tomatoes) Put them in a microwave safe dish and microwave for 1 minute at a time, stirring after each minute, until melted. Serve with chips.
Next, the Sweet Chicken Bacon Wraps really were soooooooo good. They are not saucy, just "spicy" This is a Paula Deen Recipe.
Ingredients
1 (1-pound) package sliced bacon
1 1/4 lb boneless, skinless, chicken breasts (about 4 breasts)
2/3 cup firmly packed brown sugar
2 tablespoon chili powder
Directions
Preheat oven to 350 degrees. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan. Bake at 350 degrees for 30 to 35 minutes or until bacon is crisp.The Pizza Dip Recipe I found at A Love Worth Waiting For
Pizza Dip
(We had this at our wedding and it is amazing!!)
You Will Need:
1 8oz package cream cheese softened
1/2 cup sour cream
1/2 cup sour cream
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
1 jar pizza sauce
1/2 cup chopped pepperoni
1/4 cup chopped green onions
1 cup mozzarella cheese
tortilla chips or crackers
Beat first 5 ingredients until well blended: spread in a lightly greased 9 inch pie plate.
Pour pizza sauce over cream cheese mixture; sprinkle with pepperoni and top with onions.
Bake at 350 for 10 minutes, sprinkle with cheese and return to oven until cheese
melts.
Serve hot with chips or crackers
My Notes: I will confess, I did not read the recipe well so I didn't layer anything - I had it all mixed in a bowl before I read the instructions. I think it would taste better layered.
Finally, the Spinach Cheese Triangles I found at What Megan's Making.
Spinach Cheese Trianglesfrom Favorite Brand Name Best Loved Holiday Recipes
(printable recipe)
1 package (8 oz) cream cheese, softened
1 package (10 oz) frozen chopped spinach, thawed, well drained
1/3 cup chopped drained roasted red peppers
1/4 tsp garlic salt
6-8 sheets frozen phyllo, thawed
1/4 cup (half stick) melted butter
Mix cream cheese, spinach, red peppers and garlic salt with electric mixer on medium speed until well blended. Lay 1 phyllo sheet on flat surface. Brush with some of the melted butter. Cut lengthwise into 4 (18 x 3 1/2 inch) strips. Spoon about 1 tablespoon of filling about 1 inch from one end of each strip. Fold the end over the filling at a 45-degree angle. Continue folding as you would fold a flag to form a triangle that encloses the filling. Repeat procedure with remaining phyllo sheets. Place triangles on cookie sheet and brush with melted butter. Bake at 375 for 12 to 15 minutes or until golden brown
(printable recipe)
1 package (8 oz) cream cheese, softened
1 package (10 oz) frozen chopped spinach, thawed, well drained
1/3 cup chopped drained roasted red peppers
1/4 tsp garlic salt
6-8 sheets frozen phyllo, thawed
1/4 cup (half stick) melted butter
Mix cream cheese, spinach, red peppers and garlic salt with electric mixer on medium speed until well blended. Lay 1 phyllo sheet on flat surface. Brush with some of the melted butter. Cut lengthwise into 4 (18 x 3 1/2 inch) strips. Spoon about 1 tablespoon of filling about 1 inch from one end of each strip. Fold the end over the filling at a 45-degree angle. Continue folding as you would fold a flag to form a triangle that encloses the filling. Repeat procedure with remaining phyllo sheets. Place triangles on cookie sheet and brush with melted butter. Bake at 375 for 12 to 15 minutes or until golden brown
My Notes: I think that putting 1 tablespoon of filling is too much - the spinach taste was pretty strong. I also think that maybe some Parmesan cheese added to this would make it taste better too
