New Year’s Eve doesn’t have to be just all about crowded bars and overpriced drinks. Those options can be great, but sometimes a tasteful dinner party can be even more fun and celebratory. I decided to publish some recipes that we make every year in our home.
Caprese Salad Kabobs
- 24 cherry tomatoes
- 12 cherry-size fresh mozzarella cheese balls
- 24 fresh leaves
- 2 tablespoons of olive oil
- 2 teaspoons of balsamic vinegar;
- On each of the 12 appetizer skewers, alternately stick 2 tomatoes, 1 cheese ball and 2 basil leaves. To serve, mix together the oil and drizzle vinegar over kabobs.
- 1/3 cup of olive oil
- 1 tablespoon of chopped oil-packed sun-dried tomatoes
- 1 tablespoon fresh minced parsley
- 1 teaspoon of crushed red pepper flakes
- 1 teaspoon of dried basil
- 1 teaspoon minced chives
- 1/4 teaspoon of garlic powder
- mozzarella cheese
- In a large bowl, mix first 7 ingredients then add cheese cubes. Stir to coat. Cover and refrigerate at least 30 minutes
RED VELVET CAKE BITES
- 1 box of red velvet cake mix (you can find it normaly in shop)
- 1 1/4 cups of water (listed on cake box)
- 3 eggs (listed on cake box)
- 1/2 cup of oil (listed on cake box)
- 1 (16 ounce) package cream cheese frosting (or homemade frosting)
- 1 pound of almond bark
- 15 Red candy melts (optional for ex. stripes on top)
- Bake the cake according to the directions on the package.
- Let it cool down completely (I put mine in the freezer for about 45 minutes to cool it down really fast . . . but you can also let it cool down overnight)
- Put the entire cake in a bowl and crumble it. I found that it was the easiest to use my hands to completely crumble the cake.
- Mix your container of frosting into the crumbled cake (or homemade, if you choose to use that), about 1/2 of a cup at the time. Once it reaches a nice consistency that will hold together when you roll it in a ball, it’s perfect.
- Roll the mashed cake and put frosting into the balls. You can go as big or as small as you like, but keep in mind that these little bites are rich, so most people prefer smaller. If you want them to look more like the authentic cake bites, smoosh them down so that they will have shape of a disc (not so round like a ball). Place bites on a large baking sheet (like a cookie sheet) and place them into the fridge for about 30 minutes to set up.
- Melt white chocolate candy coating according to the directions on back of the package. I then used a skewer to dip each ball- I would poke it into the cake ball and dip it into the melted mixture. I had to rotate each bite a couple of times to make sure it was evenly covered with the chocolate.
- Stick the cake bite back onto the pan or onto the wax paper.
- Let the bites sit. I stuck them back into the fridge because I wanted them to harden quickly, but you can leave them out and they will be just fine. If you are going to decorate them with sprinkles, make sure to do it before the candy coating hardens. If you are going to drizzle them with the red candy melts, it works best if the cake bite coating has completely hardened.
- To drizzle the candy melts on top, melt candy according to the package directions.
- Pour melted candy into a resealable sandwich bag.
- Clip a TINY corner on the bag and drizzle the candy melts onto each bite.
Bacon Crack Bites
- 1 package of bacon strips, cut in half
- 32 Club Crackers
- 1/2 c. Of freshly grated Parmesan
- Freshly ground black pepper
- Ranch dressing, for dipping
- Preheat the oven on 180ºC and line a large baking sheet with a parchment paper.
- Arrange crackers on baking sheet and sprinkle them with the Parmesan. Tightly wrap each cracker with bacon and place seam-side down, then top with more Parmesan.
- Bake until the bacon is cooked through and bites are crispy, 45 to 48 minutes.
- Season with pepperand serve with some dip.
Thanks for reading and happy new year!
Author: Ivana Hanáková 1. C