New Year's Party Food!

Okay - so we're hosting a few people for New Year's tomorrow.  Nothing too big.  About 12 max - probably fewer (not counting kids - max 6, again, likely less - all under 4).

Usually when we host parties that don't involve formal dinner (like this one) I do a number of M&M appetizers; slow cooker meatballs in Diana sauce; a veggie plate; cheese plate; and chips.

However, in addition to that, I decided to try and do a few things by hand this time - nothing extravagant - to see how it goes as far as adding those to party/guest prep time.

Here's what I'm doing:

1.  Courtesy of PInterest, I found this recipe at Yummy Mummy Kitchen. 

Christmas Sangria

Ingredients

- 1 bottle white wine

- 25 oz. sparkling cranberry juice (3.125 cups)

- 1 apple, thinly sliced

- 1/2 cup fresh cranberries

- 1 sprig rosemary (more for garnish, optional)

 

Combine all ingredients and refrigerate for an hour.

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2.  This one is courtesy of the label from the Old El Paso Refried Beans can.

 

Layered Bean Dip

 

Pro: I love this at parties, but have never learnt to do it.  It looks pretty simple, so here I go!

 

Ingredients

 

- 2 cans (398 ml each) Old El Paso refried beans

- 1 pkg (35g) Old El Paso Taco Seasoning

- 2 ripe avocados

- 2 tbsp lemon juice

- 1/2 cup mayonnaise

- 1 1/2 cups sour cream

- 1 1/2 cups shredded Cheddar cheese

- 1 jar (440 ml) Old El Paso Thick N' Chunky Salsa

 

Then add your favourite toppings - eg: sliced black olives, chopped tomatoes, green onions etc...

 

Instructions:

 

 

Combine refried beans and seasoning mix.  Spread over bottom of large baking dish or platter.  Blend avocado, lemon juice and mayonnaise; spread on top of bean mixture.  top with layers of sour cream, cheese and toppings.  Serve with tortilla chips for dipping.

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3.  Courtesy of a quick online search - and due to the fact we have some packages of smoked salmon to use - I'm going to try this recipe.

 

Smoked Salmon with Dill Cream Cheese on Toast Points

 

Makes: 16 appetizers / Prep time: 15 minutes / Total time: 30 minutes

Ingredients - 4 slices white bread (I'm going to use baguette)
- 1 tablespoon unsalted butter, melted
- Kosher salt and freshly ground black pepper, optional
- 2 ounces smoked salmon (lox style)
- 2 ounces reduced-fat cream cheese
- 1/4 cup reduced-fat sour cream
- 2 tablespoons freshly chopped dill
- 2 tablespoons minced chives
- 1 to 2 teaspoons lemon juice
- 16 baby spinach leaves
- Fresh dill for garnish
Instructions

- Preheat the broiler.  - Place bread slices on a baking sheet. Brush one side with melted butter and season with salt and pepper. Toast the bread under the broiler until it's golden brown and crisp, about 2 minutes. Flip and broil on other side until golden, about 1 minute.

- Slice off the crusts while the bread is still hot. Cool slightly and cut each slice into 4 triangles. Set aside.

- To prepare the salmon, separate into pieces and set aside.

- Meanwhile, mix together the cream cheese, sour cream, dill, chives and lemon juice. Set aside a small dollop of the cream cheese mixture for garnish. Spread about 1 to 2 teaspoons cream cheese on each toast point. Place 1 baby spinach leaf on each slice. Top with smoked salmon slices. Garnish with a dab of reserved cream cheese mixture and fresh dill.
Nutritional Info:  48 calories (42% from fat), 2 grams fat (1 grams sat. fat), 5 grams carbohydrates, 2 grams protein, 166 mg sodium, 6 mg cholesterol, 0 grams fiber

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I'll update once I've tried them re: how it went.

UPDATE:  So, these all worked, and all went over well.  Nothin' much more to say about that!