7 New Year’s Eve Party Appetizer Recipes ideas

 
New years eve party ideas.

7 New Year’s Eve Party Appetizer Recipes

Over at Kitchen Monki, we’ve created a quick list of other ideas for easy and tasty appetizers that are perfect for any New Year’s Eve party. Whether it’s for a large gathering or small get together, these dishes are sure to please everyone’s taste buds.

Funfetti Cupcakes

If you’re looking for the one can’t-miss appetizer idea, you won’t go wrong with Funfetti Cupcakes! Yes! You heard me right! Cupcakes for appetizers! What’s not to love about that? Festive and delicious, these cupcakes are sure to please. Either make full sized cupcakes or “mini” cupcakes. The cupcakes have a fun, festive feel and you can add a colorful frosting and even more sprinkles on top to really wow your guests.

Homemade Funfetti Cupcakes
Submitted by: Amanda Mohler
Makes: 12 servings
12 full cupcakes/36 mini cupcakes
Ingredients

1 1⁄4 cups Flour
1 1⁄2 teaspoons Baking Powder
1⁄4 teaspoon Salt


Step 1
Sift flour, baking powder and salt together. Set aside.
Ingredients

3⁄4 cup Sugar
6 tablespoons Butter
1 large Egg
1 Egg White
1 teaspoon Vanilla
1⁄2 cup Milk


Step 2
Blend sugar and butter adding the egg and egg white one at a time. Add Vanilla and Milk.
Ingredients

Sprinkles


Step 3
Fold sprinkles into cake batter. Line cupcake pans, and fill. Bake at 350 degrees for 15-17 minutes.

Ham and Cheese Swirls

Easy to make with affordable ingredients, these cheese swirls resemble cinnamon buns. Instead of giving the kids a sugar high however, it is a healthy replacement. Cook time is generally fifteen to thirty minutes.

Ham And Cheese Swirls
Submitted by: Kaleigh Owens
Makes: 6 servings
An easy finger food. Very enjoyable!
Ingredients

2 cans Pillsbury Crescent Rolls, 2 of the 8 oz cans


Step 1
Unroll dough into 8 long rectangles. firmly press perforations to seal.
Ingredients

8 slices 4x7 Thin Slice Ham
5 tablespoons Yellow Mustard, you can also use dijon mustard
2 cups Shredded Swiss Cheese


Step 2
Place ham slices on dough. Spread with Mustard. Sprinkle with Cheese.
Ingredients

1 tablespoon Water
1 Egg, beaten
4 tablespoons Poppy Seeds, or seasame seeds


Step 3
Starting with shore side, rollu p each rectangle. Mix water and egg. Brush outside of roll with egg wash and roll in seeds. Cut each roll into 5-7 slices.

Step 4
Place cut side up on Pam sprayed baking pan Bake in preheated oven (375 degrees) for 15-20 mins or until golden.

Step 5
Remove from cookie sheet. Serve or cool and store covered in layers with wa paper in between. These can be frozen, thaw before reheating. (375 degrees for 5-10 mins) This makes 40-50 swirls.

Bacon Wrapped Crackers

Everybody loves bacon! This is a very easy recipe, but, can take around 45 minutes to make. However, there are only three ingredients: crackers, bacon, and Parmesan cheese. Yummy!

Bacon Wrapped Crackers
Submitted by: Erin Holmes
Makes: 1 servings

Step 1
Heat oven to 325-350.
Ingredients

1 package Club Crackers


Step 2
Lay crackers (as many as you want) face up on a wire rack cookie sheet lined with foil.
Ingredients

1 pound Thin Sliced Bacon, (or more depending on number of crackers)
Grated Parmesan Cheese


Step 3
Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker. Cut your package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker in one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker.

Step 4
Bake for 45 minutes or until bacon is crispy.

Crepes

For a sweet (literally) appetizer, some classic crepes are perfect for a New Year’s Eve party. Each one only take a few minutes to make and can be topped with fresh fruit and a little bit of powered sugar—a very light appetizer that is also great for people with a sweet tooth.

Crepes
Submitted by: David Nash
Makes: 1 servings
Wonderful french snack and breakfast
Ingredients

2 Eggs
1⁄2 cup Milk
1⁄2 cup Water
1⁄2 teaspoon Salt
1⁄2 tablespoon Butter
1 cup Flour


Step 1
whisk everything in a bowl until smooth, the batter will be watery

Step 2
Use a non-stick frying pan, heat the batter and then swirl so the batter covers the pan

Step 3
When the batter loses its shine turn the crepe over

Step 4
flip the crepe over

Step 5
the other side only takes 30 seconds.

Step 6
Place the fillings a quarter of the way down the crepe

Step 7
roll the crepe

Sweet and Spicy Popcorn

Easy, casual, and simple. Popcorn is a light snack perfect for New Year’s and also a great finger food for the kids with a bit more flavor than regular popcorn. Like the title says, the popcorn has a sweet taste and then a bit of a spicy aftertaste.

Sweet and Spicy Popcorn
Submitted by: Kathleen Kwiecien
Makes: 4 servings
Per Serving: 55 Calories, 5g Fat (2g Sat.), 8mg Chol., 4g Fiber, 3g Protein, 19g Carb., 199mg Sodium
Ingredients

1 package Natural Microwave Popcorn, 3.5 oz (not the buttered kind)


Step 1
Pop the popcorn according to package instructions. While hot, carefully open package and dump into a large bowl.
Ingredients

2 tablespoons Dark Brown Sugar
1 tablespoon Unsalted Butter
1⁄2 teaspoon Chili Powder


Step 2
Put the sugar, butter and chili powder in a microwaveable bowl; microwave on medium (50% power) until butter melts, about 1 minute. Stir to dissolve sugar. Drizzle over freshly popped popcorn, and toss to evenly coat. Cool. Transfer to a sealed container.

Artichoke and Spinach Dip

Though this will take a bit more time than the rest of the listed recipes, it is certainly a favorite at any party and also perfect for those cold, winter nights! Just add some tortilla chips for dipping.

To finish off the list, here’s a great recipe that is perfect for both cold nights and New Year’s parties on top of being a unique appetizer people are sure to love. However, like the artichoke and spinach dip, this is a recipe which will take a bit more time to finish. However, the end result will be absolutely delicious and a cute appetizer.

Cheesy Spinach and Artichoke Dip
Submitted by: Kathleen Kwiecien
Makes: 22 servings
Serving Size: 2 tablespoons. Per Serving: 60 Calories, 4.5g Fat (1.5g Sat.), 10mg Chol., 1g Fiber, 3g Protein, 3g Carb., 190mg Sodium
Ingredients

14 ounces Canned Artichoke Hearts, drained, finely chopped
10 ounces Frozen Chopped Spinach, thawed, well drained
3⁄4 cup Grated Parmesan Cheese
3⁄4 cup Reduced Fat Mayonnaise
1⁄2 cup 2% Milk Shredded Mozzarella Cheese
1⁄2 teaspoon Garlic Powder


Step 1
Heat oven to 350°F. Mix ingredients; spoon into 9-inch quiche dish or pie plate. Bake 20 minutes or until heated through. Serve with crackers and assorted cup-up fresh vegetables.

Step 2
Special Extra: Substitute 1 envelope (0.7 oz) Good Seasons Italian Salad Dressing Mix for the garlic powder.

Step 3
Awesome Spinach and Mushroom Dip: Substitute 1 cup chopped mushrooms for the artichokes.

Step 4
Makeover Savings: This made-over version of the popular artichoke dip uses 3/4 cup reduced fat mayonnaise instead of regular mayonnaise, and a blend of Parmesan and mozzarella cheeses instead of the 2 cups mozzarella used in the original recipe. These simple tweaks save over 50 calories and 5.5 grams of fat per serving when compared to the traditional artichoke dip.

Hopefully these recipes can help make everything perfect at your New Year’s Eve party. And of course, have a fun New Year’s Eve and Day!

Chorizo Stuffed Roasted Chicken - Emeril Food Network recipes

Chorizo Stuffed Roasted Chicken

Recipe Courtesy of Emeril Lagasse from Food Network recipes

Prep Time: 1 hr 0 min
Inactive Prep Time: --
Cook Time: 2 hr 0 min

Level: --

Serves: 4 to 6 servings

Ingredients

1 tablespoon olive oil
1/4 pound ground pork
1/4 pound bulk chorizo sausage, finely ground
1 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped bell peppers
12 slices of white sandwich bread
2 cups chicken stock
Salt and cayenne
Pinch of crushed red pepper
1/4 cup chopped fresh parsley
1 egg
1 (4 to 5 pounds) fresh chicken

Directions

Preheat the oven to 400 degrees F. In a large saute pan, heat the oil. When the oil is hot, brown the ground pork and chorizo for about 3 minutes. Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted. Place the bread in a large glass rectangular baking dish and cover with the chicken stock over the bread. Soak the bread for about 10 to 15 minutes. Remove the bread from the stock and squeeze each slice of bread, reserve the remaining stock. Combine the bread and remaining stock with the Sauteed mixture. Mix well. Season the dressing with salt, cayenne and a pinch of crushed red pepper. Stir in the parsley. Cook, stirring, for 2 to 3 minutes. Remove from the heat and cool completely. After the mixture has cooled, stir in the egg. Season the entire chicken with Essence. Stuff the cavity of the chicken with the stuffing. Using butchers twine, tie the chicken to secure the cavity, legs and wings. Place the chicken in the oven and roast for about 1 hour. Reduce the heat to 375 degrees F and continue to cook for 1 hour or until the meat starts to fall of the bones and the juices run clear. Remove the chicken from the oven and carve the chicken into serving portions. Serve the roasted chicken with the stuffing.

Split Pea Soup Globe Trotter’s Recipe

 

Globe Trotter’s Split Pea Soup Recipe

This recipe freezes well. Which is just great because, this being the Hill Country, one night can be perfect for pea soup and the next one can be downright toasty. We try to save this soup for the cooler nights, but you’re welcome to make it whenever the mood strikes you.

Serves 8 to 10

Ingredients

1 small onion
1 cup carrots
3 stalks celery
6 small cloves garlic
1 bay leaf
1 lb. split green peas
1 smoked ham hock
1 1/2 cups garlic sausage, diced
2 quarts chicken broth
1 Tbsp. lemon juice
1 Tbsp. Tabasco Chipotle Pepper Sauce (optional)

Method

Dice onion, carrot and celery. Mince garlic. Mix vegetables in bowl with bay leaf and lemon juice. Set aside.

Sort and rinse peas and add to large pot. Cover with broth and add ham hock. Bring to boil over high heat. Cover and reduce to low. Simmer for 30 minutes, stirring occasionally.

Add vegetables and sausage. Cook covered over low heat for 30 minutes or until carrots are tender and peas start to turn mushy. Remove the ham hock. Add Tabasco Chipotle Pepper Sauce, stirring well. Alternatively, you can salt and pepper to taste.

Ladle into bowls and serve with warm, crusty bread. If your gang likes things extra spicy, put the pepper sauce on the table, too.

Monkey Bread Recipes

 
Grands!® Monkey Bread
This is it! The classic monkey bread recipe, oozing with warm caramel and cinnamon. Monkey bread is irresistible!
Prep Time: 25 Min
Total Time: 1 Hr 5 Min
Makes: 12 servings
User Rating (833)
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Show Ingredients
Hide Ingredients
INGREDIENTS:
1/2
cup granulated sugar
1
teaspoon cinnamon
2
cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2
cup chopped walnuts, if desired
1/2
cup raisins, if desired
1
cup firmly packed brown sugar
3/4
cup butter or margarine, melted
Show Directions
Hide Directions
DIRECTIONS:

* Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
* Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
* In small bowl, mix brown sugar and butter; pour over biscuit pieces.
* Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Nutritional Information:

Nutrition Information:
1 Serving (1 Serving)

* Calories 450
o (Calories from Fat 200),

* Total Fat 22g
o (Saturated Fat 11g,
o Trans Fat 4 1/2g),
* Cholesterol 30mg;
* Sodium 890mg;
* Total Carbohydrate 58g
o (Dietary Fiber 0g,
o Sugars 31g),
* Protein 5g;

Percent Daily Value*:

* Vitamin A 8.00%;
* Vitamin C 0.00%;
* Calcium 4.00%;
* Iron 15.00%;

Exchanges:

* 1 1/2 Starch;
* 0 Fruit;
* 2 1/2 Other Carbohydrate;
* 0 Skim Milk;
* 0 Low-Fat Milk;
* 0 Milk;
* 0 Vegetable;
* 0 Very Lean Meat;
* 0 Lean Meat;
* 0 High-Fat Meat;
* 4 Fat;

Carbohydrate Choices:

* 4;

*Percent Daily Values are based on a 2,000 calorie diet.

Cream Cheese Frosting recipe

 
Cream Cheese Frosting recipe

8 ounces cream cheese, softened
4 tablespoons (½ stick) unsalted butter, softened
1 pound powdered sugar
1 cup shredded sweetened coconut, toasted until golden

1. Preheat oven to 350˚F. Butter and lightly flour 3 9-inch cake pans.
2. Put the butter and sugar in a large bowl and cream together until fluffy, 4 to 5 minutes, using an electric mixer on medium speed. Add the vanilla and beat until smooth. Add the egg yolks, 1 at a time, beating for 20 seconds after each addition. Scrape down the bowl.
3. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture in thirds, alternating with the buttermilk. Beat for 45 seconds after each addition and begin and end with the dry ingredients. Scrape down the bowl. Add the coconut and beat on low speed.
4. In a separate bowl, beat the egg whites until frothy using the electric mixer on high speed. Add the cream of tartar, and beat until stiff peaks form. Fold the beaten whites into the batter until no white streaks remain. Divide the batter evenly among the 3 prepared pans and smooth the top of each.
5. Bake on the middle rack of the oven for 25 to 30 minutes or until a toothpick inserted in the centers comes out clean. Remove the pans from the oven to wire racks to cool for 10 minutes. Invert the pans onto the racks and let cool to room temperature.
Make the frosting:
6. Put the cream cheese and butter in a large bowl and beat until smooth using the electric mixer on medium speed. Scrape down the bowl. Beat in the powdered sugar, a little at a time, until creamy and smooth. Scrape down the bowl. With a rubber spatula, gently fold in the toasted coconut and combine well.
Assemble the cake:
7. Place a cake layer on a serving plate with strips of wax paper under the edges and spread the top of it with frosting. Add the second layer and frost the top. Place the remaining layer on top. Frost the sides of the cake, then the top. Garnish by pressing the toasted coconut gently over the top and sides. If desired, place large flakes of coconut over the top. Remove the wax paper.

Cinnamon Rolls Recipes

 
Cinnamon Rolls

Recipe courtesy Paula Deen

Prep Time: 20 min
Inactive Prep Time: 1 hr 0 min
Cook Time: 30 min

Level: Intermediate

Serves: 12 to 15 servings

Ingredients
Dough:

* 1/4-ounce package yeast
* 1/2 cup warm water
* 1/2 cup scalded milk
* 1/4 cup sugar
*
* 1/3 cup butter or shortening
* 1 teaspoon salt
* 1 egg
* 3 1/2 to 4 cups all-purpose flour
*

Filling:

* 1/2 cup melted butter, plus more for pan
* 3/4 cup sugar, plus more for pan
* 2 tablespoons ground cinnamon
* 3/4 cup raisins, walnuts, or pecans, optional
*

Glaze:

* 4 tablespoons butter
* 2 cups powdered sugar
* 1 teaspoon vanilla extract
* 3 to 6 tablespoons hot water

Directions

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Red velvet cupcakes recipes

 
Red velvet cupcakes recipes
From King Arthur's Flour

Yield: 24 cupcakes or two 9-inch round layers

1/2 cup (4 ounces) unsalted butter
1/4 cup (1-3/4 ounces) vegetable oil
1-3/4 cups (12-1/4 ounces) granulated sugar, superfine preferred
1 teaspoon salt
2 tablespoons red velvet flavor (I used red food coloring)
1 tablespoon cake enhancer, optional
2 large eggs
3 cups (12 ounces) cake flour, sifted
1/4 cup (3/4 ounce) Dutch process cocoa
1/2 teaspoon baking soda
1 cup (8 ounces) buttermilk

Preheat the oven to 350 degrees F. Place cupcake papers into two 12-cup muffin pans or lightly grease and flour two 9-inch round cake pans (to make a layer cake).

Mix the butter, oil, sugar, salt, color, flavor, and cake enhancer, beating until light and fluffy. Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition.

Sift together the flour, cocoa, and baking soda. Alternately add the dry ingredients and the buttermilk to the creamed mixture, one third at a time, beating well after each addition.

Spoon the batter into the prepared pans, and bake the cupcakes for about 18-21 minutes, or the cake for 26-28 minutes, until a cake tester inserted into the center comes out clean. Remove the cupcakes from the oven, cool on a rack for 5-10 minutes, then turn out of the pans to cool on the rack.

For the cream cheese frosting recipe, click here.

Chocolate Cappuccino Cheesecake Recipes

 
cheese cake, chocolate cheesecake recipe

Cooking Level: Intermediate

Holiday Recipes
Chocolate Cappuccino Cheesecake
By: Cigdem Buke Ugur
"This recipe becomes a favorite as soon as it is tasted. It was once referred to as 'sinfully rich and velvety smooth'. Best if made a day before serving."

This Kitchen Approved Recipe has an average star rating of 4.8
Prep Time: 30 Min
Cook Time: 1 Hr
Ready In: 4 Hrs

Original Recipe Yield 1 - 9 or 10 inch cake

Ingredients

* 1 cup chocolate cookie crumbs
* 1/4 cup butter, softened
* 2 tablespoons white sugar
* 1/4 teaspoon ground cinnamon
*
* 3 (8 ounce) packages cream cheese, softened
* 1 cup white sugar
* 3 eggs
* 8 (1 ounce) squares semisweet chocolate
* 2 tablespoons whipping cream
* 1 cup sour cream
* 1/4 teaspoon salt
* 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
* 1/4 cup coffee flavored liqueur
* 2 teaspoons vanilla extract
*
* 1 cup heavy whipping cream
* 2 tablespoons confectioners' sugar
* 2 tablespoons coffee-flavored liqueur
*
* 1 (1 ounce) square semisweet chocolate

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
2. Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
3. In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
4. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
5. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
6. Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
7. To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
8. To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

Prime Rib Roast, Holiday Recipe

 
Prime Rib roast, Holiday Recipe

It's not difficult to roast a perfect prime rib, so long as you have a good heavy cast iron skillet and digital meat thermometer handy.

First, preheat the oven to 200 degrees. Season the outside of meat with steak seasoning. Pat the seasoning into the sides of the meat.

Sear meat on top of stove in the cast iron skillet (you can use a heavy skillet, but the cast iron is the best choice as it gives it the best crust). You will have to sear each side separately, about three-to-five minutes per side at high heat. Keep turning until all the sides are seared. Sear does not mean burn, just brown it and turn, as cast iron can heat up to a very high heat. Beware that you cannot be distracted while you are doing this step - you must pay attention and keep turning it and searing.

Insert the digital meat thermometer probe into thickest part of the roast (don't hit the bone with the probe) and place it on a broiler pan, bone side down, and roast at 200 degrees until the temperature reaches 130 for bright pink (medium rare). If you like it a bit closer to medium, go to 135 but I wouldn't go beyond that as it will start to get well done. It will take about 45 minutes per pound up to a maximum of four to five hours. Be sure to go by the temperature, not the time.

Next is the most important step in roasting: Let it rest about 20 minutes before slicing. This assures you will have a very juicy roast. Use a large knife to slice off the bones, then slice into slices as thick as desired and serve with ground horseradish.

Leftovers make a superb prime rib hash when combined with fried potatoes. Enjoy!

White Castle Thanksgiving Turkey Stuffing Recipe

 
White Castle Thanksgiving Turkey Stuffing.

1991 Cookoff Winner

10 White Castle hamburgers, no pickles

1 1/2 cups celery, diced
1 1/4 tsp. ground thyme
1 1/2 tsp. ground sage
3/4 tsp. coarsely ground black pepper
1/4 cup chicken broth

In a large mixing bowl, tear the burgers into pieces and add diced celery and seasonings. Toss and add chicken broth. Toss well. Stuff cavity of turkey just before roasting. Makes about 9 cups (enough for a 10- to 12-pound turkey). Note: Allow 1 hamburger for each pound of turkey, which will be the equivalent of 3/4 cup of stuffing per pound.

Submitted by White Castle Family of Columbus, OH

Microwave Thanksgiving in the dorms: White Castle Stuffing

 
Microwave Thanksgiving in the dorms: White Castle stuffing
By Jenna Johnson

Tomorrow is Thanksgiving — and let’s hope that you have already been invited to someone’s home for dinner. (If not, last year I wrote up directions for cooking Thanksgiving dinner in a dorm microwave.) If you are scrambling to come up with something to bring to that dinner, I suggest microwave-friendly White Castle stuffing. Seriously, it’s a thing. I made this for a group of friends last weekend for an early Thanksgiving — well, actually, my sister made this for my friends, while I wrapped up a Sunday story at work, but I helped. The recipe was winner of the 1991 White Castle Cookoff — so it should be near-perfect — but my sister and I decided to make a couple changes.

Here’s our recipe:

1 case of 16 frozen White Castle mini-cheeseburgers
2 cups of diced celery
2 cups of mushrooms
1 clove minced garlic
2 tablespoons butter
1 tablespoon fresh thyme (or 2 teaspoons dried)
1 tablespoon fresh sage, finely chopped (or 2 teaspoons dried)
1 tablespoon fresh rosemary, finely chopped (or 2 teaspoons dried)
Salt and pepper
1/2 cup pecans
1/2 cup of white wine (dorm dwellers, please must use chicken broth)
1) Throw the celery, mushrooms, garlic and butter into a microwave-safe bowl. Cover and microwave for about 2 minutes, or until the mushrooms and celery have softened.

2) If you are currently a college student, this next step will make you feel
like one: Nuke the little burgers in your microwave. We did each package of two for about 30 seconds.

3) Once the burgers are warmed, shred them into little pieces and add to the bowl of mushrooms and celery. Stir as you go. Add all of the spices and the pecans. Keep stirring.

4) Slowly pour the white wine (or just-as-awesome chicken broth) over the stuffing to give it a thicker consistency.

5) Throw the whole thing back into the microwave for one minute at a time, stirring in between, until the stuffing is thoroughly heated. (You will likely need to reheat it wherever you are headed.)

I should note that you can stuff this stuffing into a turkey — just as long as you don’t cook that turkey in a microwave.

Grandma's Sugar Cookies Recipes

 
Grandma's Sugar Cookies recipes

Need a cookie to satisfy your sweet tooth during the holidays? Try this sugar cookie recipe.

* By Brooke Meier
* December 1, 2011

To make this recipe, you'll need:

* 2½ c. of flour
* 1 tsp. cream of tartar
* ½ tsp. baking soda
* 1 tsp. vanilla
* ¼ tsp. salt
* 1 egg
* 1½ c. powdered sugar
* 1 c. butter-flavored shortening

Start by beating shortening, powdered sugar, egg and vanilla in a large bowl on low for 30 seconds. Next, mix on high for one minute or until light and fluffy. Scrape the sides of the bowl often. Add the flour, a little at a time, and beat on low for 20-30 seconds after each addition, until mixed well.

Drop batter by teaspoonful, two inches apart, on an ungreased cookie sheet. Next, lightly grease the bottom of a drinking glass, dip in sugar, and then use to flatten the cookies.

Bake in a preheated 350-degree oven for 10-12 minutes or until lightly browned. Cool on racks. Enjoy!

White Lake resident Laura Lonergan has the following tips for making any type of sugar cookie:

"Use margarine or butter-flavored Crisco instead of regular butter. Real butter will make your cookies spread and lose their shape.

Buy a ¼-inch-square dowel rod at a local home improvement store. Cut it into 2 12-inch sections. Place each rod beside your dough as you roll it out (each edge of the roller should rest on the dowel). This keeps your dough at an even, consistent thickness, so when you decorate cookies, the frosting will not run off the sides. Happy baking!"