Mini Crescent Dogs

Ingredients

• 2 (8 ounce) cans  Crescent Dinner Rolls
• 48 cocktail-sized smoked link sausages or hot dogs

Directions

1. Heat oven to 375 degrees F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
2. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
3. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.

Spinach Manicotti

• 1 Large Onion
• 2 Large Cloves of Minced Garlic
• 2 – 28 oz jars of Pasta Sauce
• 1 tsp. Sugar
• 16 oz. Ricotta Cheese
• 8 oz. Shredded Mozzarella Cheese
• 2 Large Eggs
• 1 Cup Shredded Parmasan Cheese
• 10 oz Bag or Box of Chopped Spinach
• 8 oz. Uncooked Manicotti
• 8 oz. Shredded Mozzarella Cheese

Preheat oven to 350 degrees

Thaw spinach and squeeze between paper towels to get all water out. Set aside. In a large skillet saute the onions and garlic. Add the pasta sauce and sugar. Stir to blend. Bring sauce mixture to a boil. Reduce heat, cover and simmer while preparing filling. In a large bowl combine the ricotta cheese, first amount of mozzarella cheese, slightly beaten eggs, parmesan cheese and the drained spinach. Mix spinach manicotti filling well. Pour 1 cup of the tomato sauce into the bottom of an un greased casserole dish. Stuff the uncooked manicotti with the cheese spinach filling. Layer stuffed manicotti into pan and cover with remaining sauce. Cover with foil.
Bake stuffed spinach manicotti for 45 minutes. Remove foil. Top manicotti with remaining cheese and bake an additional 15 minutes. Let stand 10 minutes before serving. Easy spinach manicotti can be prepared the day before and stored in the refrigerator over night. Remove from refrigerator 1/2 hour before baking.

Serves: 6 – 8

Creamy and Cheesy Carrots

• 4 Cups of Sliced Carrots
• 1 Large Onion
• 1 Tbsp. Butter
• 1 Can of Cream of Celery Soup
• 1/2 tsp. Salt
• 1/4 tsp. Black Pepper
• 1/3 Cup Shredded Cheddar Cheese
• 1 1/4 Cups Ritz Cracker Crumbs
• 2 Tbsp. Melted Butter

Preheat oven to 350 degrees

Cook carrots until crisp tender. Layer carrots into a 2-quart casserole dish. Heat first amount of butter in a skillet over medium heat. Cook onions in butter until tender. Add undiluted soup, salt, pepper and cheese. Mix well and pour creamy cheesy part over the top of carrots. Mix cracker crumbs with melted butter. Sprinkle buttered crumbs on top of casserole. Bake creamy cheesy carrots for 30 minutes. Serves 6-8.

Jalapeno Popper Pizza

• 1 (8 ounce) package cream cheese, softened
• 1 (1 ounce) package ranch dressing mix
• 1 (12 inch) pre-baked pizza crust
• 3 fresh jalapeno pepper, seeded and sliced
• 1 (3 ounce) jar cooked real bacon pieces (such as Hormel™)
• 1 cup shredded Mexican cheese blend
• 1 tablespoon butter, melted
• 3/4 cup seasoned bread crumbs

Directions

1. Preheat an oven to 375 degrees F (190 degrees C).
2. Stir together the softened cream cheese and ranch dressing mix in a bowl until smooth. Spread the mixture on the pre-baked crust. Sprinkle the jalapeno slices and bacon on top of the cream cheese mixture; then top with the shredded cheese.
3. Combine the melted butter and seasoned bread crumbs. Sprinkle the mixture over the top of the pizza. Bake in preheated oven until the bread crumbs are nicely browned and the cheese has melted, about 15 minutes.

Guinness Brownies

• 4 eggs
• 3/4 Cup sugar
• 8 oz. bittersweet chocolate (chopped so it melts better)
• 4 oz. white chocolate (chopped so it melts better)
• 6 Tbsp. unsalted butter
• 3/4 Cups all-purpose flour
• 3/4 Cup baking cocoa
• 1 1/4 Cups Guinness stout
• Powdered sugar for dusting

Preheat the oven to 375° 

 Butter an 8-inch-square pan. Mix eggs and sugar. Beat until light and fluffy. In a medium saucepan over medium heat, melt the bittersweet chocolate, white chocolate and butter, stirring until smooth. Remove from heat and beat into the egg mixture. Slowly add the flour and cocoa together and beat into the chocolate mixture. Whisk in the Guinness. Pour into the baking pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out almost clean.

Remove from the oven and let cool on a wire rack. To serve the brownies dust with powdered sugar.

New Year’s Black Eyed Peas

• 1 pound dry black-eyed peas
• 2 cups chopped cooked ham
• salt and pepper to taste
• 1 pinch garlic powder
• 2 onions, diced
• 1 (14.5 ounce) can whole tomatoes

Place black-eyed peas in 8 quart pot. Add enough water to fill pot 3/4 full. Stir in ham and diced onions, and season with salt, pepper, and garlic powder. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. Add tomatoes to pot. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.

New Years Smothered Cabbage

• 1 head cabbage, sliced
• 1 lb bacon, sliced into small pieces
• 1 onion, chopped
• salt and pepper

1. In a large pot cook bacon, remove and drain, reserving the fat.
2. Add onion to bacon fat and cook for about 3 minutes.
3. Add cabbage and drained bacon and saute for 5-10 minutes.
4. Salt and pepper to taste.

Three Alarm Meatballs

MEATBALLS:
1 egg
1/2 cup dry bread crumbs
1/2 cup chopped onion
1 pound chorizo OR hot Italian sausage
1/2 pound lean ground beef
1/2 teaspoon ground red pepper

SAUCE:
1 cup spicy barbeque sauce
1/2 cup grape jelly

Heat oven to 350ºF.

In large bowl beat egg slightly. Add all remaining meatball ingredients; mix lightly. Shape into 1 inch balls. Place on 15×10 inch pan.

Bake for 15-20 minutes or until evenly browned and cooked through. Drain off fat.

Meanwhile, in 3 quart saucepan combine bbq sauce and jelly. Cook over medium high heat, stirring occasionally with wire whisk, until well blended and mixture just comes to a boil (3-4 minutes).

Add meatballs; gently stir to coat. Reduce heat to low; cook, stirring occasionally, until heated through (3-5 minutes).

Makes 50.

New Year’s Eve Classic Champagne Cocktail Recipes

Chilled champagne combined with simple mixers allow you to serve up New Year’s with a delicious twist. Use flutes to preserve nose-tickling bubbles and these three easy steps:

1) Go with a medium-quality dry champagne or other sparkling wine.

2) Use well-chilled champagne, mixers and glasses.

3) Combine the champagne and mixers gently, pouring slowly and stopping for a few seconds if a fizz starts up.

That’s it! Now you are ready to mix champagne cocktails at your New Year’s party. Here are three classic, yet simple, champagne cocktail recipes for you:

Black Velvet: This is nothing more than sparkling wine added to beer — a stout or aged porter, actually, and enjoyed by Londoners for ages. The amount of each ingredient depends on the beer you choose; start with 1 part stout or porter to 4 parts sparkling but don’t hesitate to play with the proportions up to a 50/50 combo.

Kir Royale: Add ½ ounce crème de cassis to your sparkler. Crème de cassis is a black currant liqueur, so the kir is quite amenable to experimentation with other berry and fruit liqueurs. Garnish with a berry or twist of lemon rind.

Poinsettia: Put in ¼ ounce of Cointreau and a splash of cranberry juice. Finish with a careful pour of your sparkling wine. You’ll love the festive color as well as the flavor.

Looking for special flute stemware for champagne cocktails at your New Year’s event? See our selection of custom glassware to mark the occasion.

Sour Cream Dill Beef Meatballs

1 stick butter
1 cup flour
4 cups chicken broth
4 teaspoons dill weed
1/2 teaspoon salt
2 cups sour cream
3 lb frozen precooked meatballs

Melt the butter in medium saucepan over medium heat. Stir in flour to make a base.

Add the broth and the seasonings. Stir until thickened. Remove from heat.  Then stir in sour cream.

Add meatballs (3 pounds for more sauce for the rice, 5 pounds for hors d’oeuvre).

Place in crock pot or slow cooker .