New Years Eve Party Recipe Ideas

New Years Eve Party Recipe Ideas

Every year I attend a large New Years Eve party where everyone brings various food to share. It’s always delicious and a good way to help absorb the alcohol.

new year new years eve new years art & design pink

Here’s a roundup of some of my favorite pot-luck recipes, one of which I’ll probably draw on in a couple of days.

Silent But Deadly: Cream Cheese Things


Cabbage Crunch Salad


Hoisin Chicken Wings


Fried Macaroni & Cheese Balls


Pizza Rolls


Hoisin BBQ Pork Sliders


Caramelized Onion & Gorgonzola Tarts


Buffalo Chicken Egg Rolls


Honey Gorgonzola Mini-Toasts


Chips & Lazy Dip


So, you’re at your favorite bulk store – Costco, Sam’s Club — take your pick!

You made the mistake of coming hungry and the samples are only succeeding in amplifying your desire to consume everything in sight.

One item after the next, your cart slowly fills up. With what, you’re not even sure anymore.

You get through check out, load up the car, drive home, and drag your catches of the day into your cupboards.

Some of those items were useful, delicious even, being used up within weeks.

Others weren’t so lucky. They represent regret every time you see them peeking out at you from behind the bulk bag of rice.

Six months later, I’m still trying to get through the last several boxes of Kirkland Organic Southwestern Black Bean Soup.

I’ve got to be honest, the stuff is bland if you prepare it as intended. Bland enough to be kind of yucky.

Luckily, I found myself in a bind – sudden guests and nothing planned to feed them. Forced inspiration struck and I managed to wrangle the bland, kind of yucky soup into a large bowl of cheesy bean dip that was gobbled up in minutes. It was pretty darn tasty, if I’m honest.


If you have a bland black bean soup on hand (or even this Kirkland stuff I stumbled upon in my hungry Costco-emptying rage), you can dress it up into a really lovely dip. Here’s how!

Chips & Lazy Dip
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Recipe type: Appetizer
Serves: About enough for a large bag of tortilla chips.
  • Bland black bean soup (I used Kirkland's Organic Southwestern Black Bean Soup, which is about 17 ounces)
  • 1 small can chipotle peppers in adobo sauce
  • 1½ cups shredded cheddar
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  1. Drain the liquid from the can of chipotle peppers directly into a medium saucepan (get as much of it as you can if you like things spicy, use less if you like it mild). Stir together with the rest of the ingredients over medium heat until cheese is gooey.


Tomato Basil Mozzarella Appetizers


For some ungodly reason, it was 98 degrees Fahrenheit on Monday. We don’t have air conditioning and my good fan, a huge oscillating beast, broke down. The last thing I wanted to do was cook anything that required heat or that would make me feel any warmer.

Thankfully I’d had the foresight to ask Mark to pix up fixings for a simple tomato basil mozzarella salad. It’s slightly more labor intensive in assembly than I’d typically like, but the cool, fresh burst of cherry tomato mixed with the flavorful basil and delicious fresh mozzarella made the extra time investment worth it. The roomies were also pretty happy when I sprung it on them. (Brie was splayed out on her bed desperately trying to will herself to feel cooler, which, if I am honest, is how I spent much of my day, too.)


I usually pull these out for special summery occasions, but they work great as a weekday side. They look impressive, taste great, and don’t require as much effort as similar appetizers. Pair them with heavier foods if you’d like, but they also help keep things light.

Unless you eat 12 of them at once. (Shhh, don’t judge me).


Let’s get to assembling, shall we?

Tomato Basil Mozzarella Appetizers
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Fresh and delicious, this simple appetizer will wow your guests without weighing them down.
Recipe type: Appetizer
Serves: Approx. 36 appetizers
  • 2 pints cherry tomatoes
  • 8 ounces fresh mozzarella
  • Squeeze bottle basil (I use Gourmet Garden's Fresh Basil Paste)
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons olive oil
  • Salt and pepper to taste
  • Box of toothpicks
  • Special tool: silicon brush
  1. If the mozzarella comes in large chunks, cut into ½" cubes.
  2. Lay out all of your mozzarella chunks in front of you on a large cutting board, making sure they are in a single layer, not touching eachother.
  3. Squirt a generous dollop of basil paste on each mozzarella piece, one-by-one.
  4. Take a single cherry tomato and slide it onto a tooth pick. Follow with a piece of basil-covered mozzarella, basil side sandwiched between the tomato and the cheese.
  5. Repeat until you run out of tomatoes or cheese (I usually run out of cheese first).
  6. Whisk together oil and vinegar.
  7. Brush generously over all of the assembled appetizers.
  8. Sprinkle with a light dusting of salt and generously pepper (or to taste).
  9. Move to a serving platter (if you want things to look pretty) and enjoy!


Creamy Potato Salad

Creamy Potato Salad

As I sit here typing this, the smell of weekend grilling and barbecue is wafting in through the open windows.

Its truly tantalizing.

I don’t know about you, but one of my favorite summer barbecue side dishes is a really good potato salad.

creamy potato salad 1

I like mine really creamy with a little bit of a bite, and a mellow after taste.

creamy potato salad 2

Creamy Potato Salad
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Serves: 10 servings
  • 10 golden potatos
  • 6 hard boiled eggs, sliced
  • 3 celery stalks, diced
  • 1 medium onion, finely diced
  • 1 cup mayonnaise
  • 3 tablespoons honey Dijon mustard
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon granulated sugar
  • 2 teaspoons black pepper
  • 1 teaspoon salt
  • 2 teaspoons garlic powder
  • 1 teaspoon cyan powder
  1. Dice the potatoes into small cubes and boil until fork tender. Drain and cool.
  2. Once the potatoes are cool, place into a large bowl with the remaining ingredients and mix until will combined.
  3. Taste and adjust seasoning if desired.
  4. Serve immediately or cool in the fridge for at least two hours for best results.


Onion Tart

Onion Tart

I’m a big fan of onions and obviously got very excited about this recipe.

onion tart 1
I would say it’s a bit like a quiche, but no cheese, and no crust.

onion tart 2
It’s just smooth and flavorful and delicious.

Onion Tart
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Serves: 6 servings
  • 2 cups chopped onion
  • ½ cup butter plus 2 teaspoons
  • 3 large eggs
  • 1 cup sour cream
  • ½ teaspoon ground black pepper
  • 1¼ teaspoon salt
  • ½ teaspoon garlic powder
  • ¾ cup flour
  • 1 teaspoon baking powder
  1. Preheat your oven to 385 degrees, and grease a 9" tart pan or pie pan.
  2. Place your chopped onion in a large pan with 2 teaspoons of butter and saute over medium-high heat until translucent.
  3. While your onions are sauteing, whisk your eggs and sour cream and spices together in a medium sized bowl until smooth and completely blended.
  4. Stir in the flour and baking powder until combined, some lumps are okay, just don't over mix.
  5. Melt the remaining half cup of butter, and stir into the batter until mixed thoroughly.
  6. Mix in your sauteed onions, pour into your tart pan, and place in the oven to cook for about 30 minutes until the center is no longer jiggly, and it's golden on top.
  7. Serve warm or room temperature.

I served this with a Slow-Cooker Lemon Garlic Chicken Breast (recipe forthcoming) over an alfredo pasta, with a side of sauteed green beans.

onion tart 3

Highly recommend.

Crescent Ring Sandwiches

Crescent Ring Sandwiches

Mark doesn’t often request a particular food, but when he does we see what we can do.

He saw this intriguing Italian Hero Crescent Rings on Reddit and we decided to take it a little father.

italian ring

Not only did we make the Italian Hero with a few tweaks, we also made a roast beef and cheddar that was insanely good.

italian ring 2


These were super quick and easy to make with a lot of flavor.

italian ring baked

It’s a great take on classic sandwiches for dinner or lunch.

italian ring baked 2


Italian Crescent Ring Sandwiche
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
  • ½ cup well drained roasted red bell peppers (from a jar)
  • 8 slices provolone cheese, halved
  • ⅓ lb deli sliced hot salami
  • ¼ lb deli sliced ham
  • ¼ lb deli sliced capocollo
  • ½ cup well drained hot pepper rings (from a jar)
  1. Heat oven to 375°F (350°F for dark or nonstick cooking sheet).
  2. Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should look like a sun.)
  3. Spread roasted red bell peppers toward center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.
  4. Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little). Sprinkle with black pepper.
  5. Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.
We used three different kinds of salami, pepperoni, and nixed the ham.
For the beef and cheddar sandwich, we soaked about ¾ of a pound of roast beef in an au jus overnight, and then drained it well before putting it on the sandwich. We then topped that with a very meltable cheese dip.




It’s not that homemade naan is especially cumbersome, exactly, but I still resent the effort that goes into making it. I just can’t be bothered with cooking one or two at a time in my largest pan when I want eight or nine on my plate post haste.


It’s delicious. I can’t not make it. A lot of it. Enough for dinner and more to heat up in the microwave later to slather with butter and some garlic. I put it off as long as I can manage and then make as much as I can until I’m annoyed again.



It’s delicious on its own, delicious dipped in thick sauces, delicious as a pizza crust. I bet it would even taste amazing with peanut butter and jelly.



What am I waiting for? Let’s make some naan!

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Serves: 8
  • 1 teaspoon sugar
  • 2½ teaspoons dry active yeast
  • ½ cup warm water
  • ¼ cup canola oil
  • 1 egg
  • ⅓ cup plain Greek yogurt
  • 3 cups all purpose flour
  • ½ teaspoon salt
  • Pam cooking spray
  1. In one bowl, mix together the sugar, yeast and warm water.
  2. Let sit for ten minutes (until nicely frothy).
  3. Stir in egg, oil, and yogurt until well combined.
  4. In a separate bowl, combine half of the flour in with the salt and mix well.
  5. Add the salted flour to the wet ingredients and stir until combined.
  6. Keep adding remaining flour until you can no longer stir the dough and it is smooth instead of too sticky to handle.
  7. Knead for about 5 minutes until very smooth.
  8. Cover and let sit for 45 minutes (longer, if you have a cold kitchen).
  9. Sprinkle some flour on your work surface.
  10. Cut dough in half, and cut each half in half.
  11. Shape each section into a ball.
  12. Heat pan on medium, spray with Pam, and then roll out one of the sections of dough until medium thickness and about 6" in diameter.
  13. Place in hot pan and wait until top begins to bubble before flipping.
  14. Cook other side until golden brown.
  15. Repeat with other seven pieces and enjoy!