New Year’s Eve Snacks

 

Garlic Bacon and Cheese Log

Banana Bread

Sweet and Sour Meatballs

Pretzels and Veggie Sticks with Ranch Dressing

Rice Krispie Treats

Deviled Eggs

Sweet Pickles

Water Chestnuts Wrapped in Bacon

Hawaiian Macaroni & Cheese

Hawaiian Macaroni & Cheese

Serves 6-8

 

Topping and Filling

4 tablespoons butter, melted

1 cup bread crumbs

1 cup chopped macadamia nuts, minced

2 cups diced pineapple

1 tablespoon olive oil

1 cup sweet onion, diced

1 1/2 cups ham cut in 1/2 inch cubes

 

Sauce and Pasta

2 cups pasta cooked according to package directions

2 tablespoons cornstarch

1 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon pepper

1 can (12 ounces) evaporated milk

1 cup water

2 tablespoons butter

1 pound Velveeta Cheese

 

Preheat oven to 375 degrees

Directions for Topping and Filling

In a small bowl, combine the butter, bread crumbs and macadamia nuts. Set aside.

Spread out the pineapple evenly on a baking sheet.

Roast until it just starts to caramelize, approximately 20-30 minutes, stirring once or twice.

Remove from oven and set aside. Leave oven on.

While the pineapple is roasting, heat olive oil in a sauté pan over medium heat.

Add the onions, reduce heat to medium-low and cook until caramelized, about 20-25 minutes.

Stir occasionally.

Increase the heat to high and add the ham and roasted pineapple.

Briefly sauté and toss to combine. Remove from heat and set aside.

Directions for Sauce and Pasta

In a large sauce pan, combine cornstarch, mustard, salt and pepper.

Stir in evaporated milk, water and butter.

Cook over medium heat stirring constantly until mixture starts to bubble.

Cook for another minute making sure to scrap the bottom of the pan as you stir.

Lower heat and add cheese. Stir until melted.

Remove from heat and add pasta.

Fold in ham mixture.

Mix well and pour into a greased 9×13 baking pan.

Top with breadcrumb mixture.

Bake for 20-25 minutes until bubbly and a light brown color.

Let stand a few minutes before serving.

 

Sweet and Sour Cabbage Soup

Sweet and Sour Cabbage Soup

Makes 4-6 servings

 

3 tablespoons olive oil

1 cup onion, chopped

3 cloves garlic, chopped

1/4 cup balsamic vinegar

2 tablespoons brown sugar

6 cups cabbage, sliced thin

1 (14.5 oz can) chopped tomatoes

5 cups beef stock

Salt and pepper to taste

Sour cream and fresh chives as garnish

 

In a large stock pot heat olive oil over medium heat

Sauté onions about 4 minutes

Add garlic and stir for 1 minute

Stir in balsamic vinegar and brown sugar

Add cabbage and combine well

Pour in tomatoes and beef stock

Bring to a simmer

Season with salt and pepper

Simmer uncovered for 30-40 minutes

Top with sour cream and chives

 

Chicken Pierre

Chicken Pierre

4 boneless, skinless chicken breast

1/4 cup flour

1/2 teaspoon salt

Dash of pepper

3 tablespoons butter

1 (14.5 ounce) can chopped tomatoes

1/2 cup water

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

1 teaspoon salt

1 teaspoon chili powder

1 teaspoon mustard powder

1/2 teaspoon celery seed

1 clove garlic minced

Dash hot pepper sauce

 

In a medium bowl, combine flour, 1/2 teaspoon salt and pepper

Coat chicken breasts in flour mixture

Melt butter in a large skillet over medium heat

Brown chicken about 2 minutes per side

Remove from skillet and drain on paper towels

In the same skillet, combine tomatoes, water, brown sugar, vinegar and Worcestershire sauce

Season with salt, chili powder, mustard powder, celery seed, garlic and hot pepper sauce

Bring to a boil

Reduce heat and return chicken to skillet

Cover and simmer 35-40 minutes until chicken is cooked through

Pineapple Pie

Pineapple Pie

1 cup crushed pineapple, undrained

1 cup cold water

1/2 cup white sugar

1/8 teaspoon salt

3 tablespoons cornstarch

2 large eggs, separated

1 baked pie crust or graham cracker crust

Cool Whip

 

In a medium saucepan over medium heat, cook the pineapple, water, sugar, salt, cornstarch and egg yolks, stirring constantly

Once the mixture starts to boil, reduce the heat slightly and let the mixture cook until it has thickened. It should be about the texture of a very soft pudding

In a small bowl, beat the egg whites with a mixer until they are frothy and thick

Add the egg whites to the pineapple mixture while it is hot

Fold it in to mix

Pour the pie filling into the baked pie shell

Refrigerate the pie for at least 4 hours or overnight

Before serving, top the pie with Cool Whip

Slice and serve cold