Top New Years Eve Appetizer Recipes

Good morning everyone I am super excited it is New Year’s Eve, let the parties begin!!  I just love this time of the year where we get to make our favorite foods and drink our favorite wines and spend the holidays together with family and friends. In a way I’m glad Christmas is over but we still have one more holiday to go and that’s New Years Eve. I always think of New Years Eve as an appetizer party and throughout the years I have made different foods for our special parties and these are some appetizer recipes that I  have made in the past. I do believe they will be a hit for whatever holiday you make them for and everyone will think you either hired a caterer or spend hours making them. Truth be told these are simple easy recipes that don’t take long at all so enjoy and Happy New Year…..🎊

Garlic Butter Shrimp


8 tablespoons (1 stick) unsalted butter, divided
1 1/2 pounds medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
5 cloves garlic, minced
1/4 cup chicken stock
Juice of 1 lemon, or more, to taste
2 tablespoons chopped fresh parsley leaves


Melt 2 tablespoons butter in a large skillet over medium high heat.
Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
Stir in shrimp and gently toss to combine.
Serve immediately, garnished with parsley leaves, if desired.

Spicy Cheese Corn And Tomato Dip
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Serves: 6
1 medium onion, chopped
½ red serrano pepper, chopped
2 cups corn (I used canned and drained)
1 tbsp butter
¼ cup sour cream
1½ cup Tex Mex cheese (or cheddar cheese or Monterey jack cheese)
1 cup cherry tomatoes chopped
¼ cup parsley, chopped
salt and pepper to taste
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Preheat oven to 350 F degrees.
Melt the butter in a skillet over medium-high heat; add onion and cook until onion is soft and translucent. Add corn and serrano pepper and cook until corn starts to turn golden brown, about 5 minutes. Set aside.
In a medium bowl, add cheese, parsley, sour cream and stir. Season with salt and pepper. Add corn mixture and chopped tomatoes and stir until it’s well mixed. Pour the mixture into a baking dish and top with additional cheese if preferred.
Bake for about 15 minutes or until cheese is bubbling and the top is golden.

Sweet Chicken Bacon Bites

Prep time
20 mins
Cook time
45 mins
Total time
1 hour 5 mins

Sweet Chicken Bacon Bites – Perfectly seasoned chicken pieces, wrapped in glorious bacon, rolled in brown sugar and baked to golden perfection. Need I say more?
Author: Joanna Cismaru
Serves: 6-8
2 chicken breasts, boneless and skinless, cut into 1 inch cubes
8 to 12 slices of thin cut bacon, cut into halves or thirds,
¾ cup dark brown sugar
salt and pepper to taste
parsley for garnish

Preheat oven to 350 F degrees.
Cover a baking sheet with aluminum foil, this will save you from having to scrub your baking sheet. Place a cookie rack on top the baking sheet. I used a cookie rack here. Place the sugar in a shallow plate.

Season chicken pieces with salt and pepper.

Now bacon makes everything much tastier so depending on your bacon how thin or thick it is, cut each slice in either half or 3 pieces. I cut mine into 3. Wrap each piece of chicken with a piece of bacon. There is no need for toothpicks, the bacon will stick to the chicken. Roll the wrapped chicken into the brown sugar and make sure each piece is nicely coated in the brown sugar.
Place chicken pieces on the prepared baking sheet and season again with more salt and pepper.
Bake for about 45 minutes or until bacon is nice and crisp.
Garnish with parsley, so that it looks pretty.

Chimichurri Meatballs

Chimichurri Meatballs

These Chimichurri Meatballs are epic, so easy to make, yet super impressive and perfect for your holiday party! There’s nothing boring or bland about these meatballs, it’s the chimichurri sauce and feta cheese that take these meatballs to the next level of flavor.

Truth be told, you can use store bought meatballs to make your life even easier and all you’d have to do is make the chimichurri, however I do make my own meatballs, in fact I don’t think I’ve ever purchased store bought meatballs. But that’s just me, I love everything freshly made, especially meatballs, since they’re really simple to make. You basically mix all the ingredients together and shape them into balls. This is fun to do, especially if you have children.

The great thing about these meatballs is that you can actually make them ahead and store them in the fridge until ready to serve. I would just heat them up a bit in the microwave then assemble them together.

Chimichurri Meatballs

Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins

Servings: 16 people
Calories: 178 kcal
Author: Joanna Cismaru
For the Meatballs
1 lb ground pork
1/2 lb ground beef
1/2 cup panko bread crumbs
2 green onions minced
3 cloves garlic minced
1/2 tsp salt
1/2 tsp black pepper freshly ground
1 egg
3 tbsp vegetable oil for frying
1/2 cup feta cheese crumbled
For the Chimichurri Sauce
1/2 cup curly leaf parsley minced
1/2 cup olive oil
1/4 cup red wine vinegar
1 tbsp fresh oregano chopped
1/2 tsp red pepper flakes
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp black pepper freshly ground
In a large bowl, combine the ground pork, ground beef, bread crumbs, green onions, garlic, salt, black pepper and egg.
Form the meatballs into small 1 inch balls.
Heat the vegetable oil in a large skillet. Add the meatballs and fry until golden all around, about 7 minutes. You will have to do this in 2 batches, so do not overcrowd the meatballs.
In a medium size bowl, whisk together the parsley, olive oil, red wine vinegar, oregano, red pepper flakes, lemon juice, salt and pepper. Let it sit out at room temperature until the meatballs are ready.
To assemble, pour about half of the chimichurri sauce on the bottom of a platter, then transfer the meatballs to the platter. Top the meatballs with remaining chimichurri and garnish with the crumbled feta cheese.
Alternatively, you can bake the meatballs by placing them on a baking sheet lined with parchment paper and baking them for 20 to 25 minutes at 400 F degrees or until done to your liking.

Refrigerate leftovers in an airtight container for up to 3 or 4 days.

Seafood Stuffed Mushrooms

Total Time:
50 min
30 min
20 min

Yield:24 appetizers
1 (5-ounce) lobster tail
12 shrimp, fresh or frozen, thawed
1 small bunch crab claws
1 cup Ritz cracker crumbs
Hungarian pepper
1 pound large mushrooms
Olive oil
10 cloves garlic, chopped
1/4 cup green pepper, chopped
4 green onions, chopped
1 egg
1 cup water
1/4 pound melted butter
1 cup Monterey Jack cheese

Preheat oven to 425 degrees F. BBQ or boil all seafood: lobster 5 to 10 minutes, shrimp 3 to 5 minutes, crab 3 minutes. Remove shells from the seafood and chop. Chop all seafood and set aside. Mix together Ritz cracker crumbs, Hungarian pepper, salt and pepper and set aside. Carefully remove the stems from the mushrooms, chop finely and set aside. Add olive oil to a saute pan and add garlic. After 1 minute, add the chopped green pepper and onion. Continue to saute for 2 to 3 minutes. Add chopped mushroom stems and saute until cooked. Saute over medium heat until the mixture is reduced. Add the seafood mixture and mix well. Remove from the heat and stir in the Ritz crumb mixture. In a separate bowl blend the egg and water. Add the egg/water mixture to the pan and mix well. Stuff each mushroom cap with a small portion of the seafood mixture. Brush with melted butter and top with cheese. Bake for 15 to 20 minutes, or until cheese is melted.

Bacon Wrapped Scallops


40 appetizers
2 lbs bacon (regular sliced, not thick)
2 lbs sea scallops (if very large, cut in half)
3 tablespoons butter
1 tablespoon minced garlic
1⁄3 cup chicken broth


Cut bacon strips in half.
Wrap a piece of bacon around each scallop; secure with toothpick.
Arrange the wrapped scallops on a baking sheet.
Broil 5 inches from heat for 3 minutes per side, or until bacon is crisp.
In small skillet, melt butter; add garlic and saute 1 minute,.
Add broth and bring to a boil.
Cook 2 minutes.
Place scallops in large bowl; pour broth over, Gently toss to coat.
Now you can’t get any simpler than that!!!!

I hope everyone will enjoy these recipes. They are simple and easy to make. Be sure to come back and let us all know how simple and easy they were and how much everyone loved them….Share Us and Like Us Happy New Year and stay safe…..

(all these recipes can be found on and food network)




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