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


Taco Pizza

Taco Pizza

I recently used Cat’s pizza dough recipe to make fresh pizza for the first time and discovered just how amazingly simple it was.

Nicolette Groome animation pizza fun cheese

It was easily as quick as any other usual dinner I make, and, IT’S PIZZA!


So naturally I now I have to make a million pizzas of various kinds, first being a super delicious Taco Pizza!

taco pizza 2

Taco Pizza
Prep time
Cook time
Total time
Serves: 4 servings
  • Large Pizza Crust (pre-made, this recipe, or another one of your favorites)
  • ⅓ cup enchilada sauce
  • ½ cup mozzarella cheese
  • ⅓ cup Mexican mixed cheese
  • ½ pound ground beef, browned with your favorite seasonings
  • ½ cup canned corn
  • ½ cup black beans
  • ¼ cup diced onion
  • ¼ cup sliced olives
  • 2 tablespoons green chilies
  • After Baking:
  • Shredded Lettuce
  • Diced Tomatoes
  • Sour Cream
  • Guacamole
  1. Preheat your oven to 500 degrees.
  2. Paint your dough with the enchilada sauce and cover with half of each cheese.
  3. Evenly sprinkle each of your toppings over your pizza and then top with the remaining cheese.
  4. Bake for 15 minutes or until the cheese is melted and golden.
  5. Let sit for at least 5 minutes before slicing and serving.
  6. Top slices with lettuce, tomatoes, sour cream, or guacamole.
  7. Enjoy!


Candied Pecans

Candied Pecans

I’m not a big fan of nuts.

nuts interesting nut


Sure, I can eat a handful of honey roasted peanuts now and then, salted cashews are starting to grow on me, and I like my peanut-butter crunchy, but I despise Jordan almonds and think that nuts ruin perfectly good fudge. I hate nuts in stuffing, I hate nuts in trail mix. They’re usually bitter and make my teeth feel weird.

Cheezburger animals eating peanuts hamster


But these Candied Pecans might as well be some illicit drug with how addicted to them I am.

Cindy Suen love heart hearts feeling you


I would go as far as to say that besides for the allergic, these would convert even the most ferocious of nut-haters.

candied pecans

They’re so easy to make and perfect to have on hand for the holidays. I’ve served them for our last three holiday movie parties, and several years ago I even made festive little baggies of them as gifts.

Candied Pecans
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 20 servings
  • 16 ounces pecan halves
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1 teaspoon water
  • ⅔ cup granulated sugar
  • ⅓ cup brown sugar
  • 1 Tablespoon cinnamon
  • 1 teaspoon fine salt
  1. Preheat to 300 degrees and line a large baking tray with wax paper.
  2. Whisk the egg white, vanilla, and water together in a large bowl until its thicker and frothier.
  3. Add in the sugars, cinnamon, and salt, and then mix thoroughly until the pecans are well covered.
  4. Spread evenly over the wax paper-lined baking tray and place in oven for 45 minutes.
  5. Stir the pecans every 15 minutes.
  6. Cool for at least 10 minutes before eating.
  7. Stores well in cookie tins.


You’re doing yourself a disservice if you don’t give them a chance.

holiday party 2

Our humble party spread featuring the candied pecans, kettle corn, movie-theater popcorn, hummus and veggies, hot cocoa and fresh whipped cream, eggnog, pomegranate punch, salted caramel cookies, various candies, and a delicious cabbage salad courtesy of my brother and his girlfriend.


holiday party 1

Holiday shorts and cartoons before our main feature during our Holiday Movie Party

Slow Cooker Beef Stew

Slow Cooker Beef Stew

The weather has been lovely and cold, so I have been craving some real fall food. Something ultra thick, rich, and full of flavor. After Googling aimlessly for awhile, I remembered the binder of recipes collecting dust on a shelf in my living room. I cracked it open and BOOM — there was my trusty ole slow cooker beef stew recipe that I’ve been making for several years. I *think* it’s a modified version of one I found on All Recipes, but the page is pretty beat up after all this time.

Check out the hearty goodness.


Rich, thick enough to stand your spoon up in (the way a like a stew), and amazing with a crusty bread.


What’s your favorite fall food?

Slow Cooker Beef Stew
Prep time
Cook time
Total time
A super thick, very hearty, flavorful beef stew.
Serves: 6
  • 1 crockpot liner (optional, but it makes for easy clean up!)
  • 2 pounds stew meat, cubed
  • 1 large onion, chopped
  • 1½ cups beef broth
  • ½ cup port wine
  • 3 diced potatoes
  • 4 large carrots, sliced
  • 1 stalk celery, chopped
  • ¼ cup flour
  • 1 teaspoon paprika
  • 1 teaspoon Wochestershire sauce
  • ½ teaspoon salt
  • 2 cloves minced garlic
  • 1 bay leaf
  • 1 packet of beef stew seasonings (this is the stuff of magic)
  1. Dump all of the ingredients in the slow cooker and toss to evenly distribute the spices and coat the meat.
  2. Cover and cook on low for 12 hours or high for 6.
  3. Serve and enjoy!


Buttermilk Fried Chicken

Buttermilk Fried Chicken

For this past Qwerty dinner the one thing I knew I wanted was Cheddar Bay Biscuits, and what goes better with biscuits than fried chicken?

buttermilk fried chicken 4

I had never *really* attempted fried chicken before; I think I half-assed it once and it turned out so poorly that I didn’t want to try again.

buttermilk fried chicken 1

This felt like the right time to give it a shot though, so brushed off my Google-fu, got some temperature/time approximations and just went for it.

buttermilk fried chicken 3

Besides for briefly setting the kitchen on fire with a silly oil spill over, this recipe really worked out well. The chicken was cooked perfectly and turned out so crispy and delicious, I don’t know what had me nervous in the first place!

Buttermilk Fried Chicken
Prep time
Cook time
Total time
Serves: 4-6 servings
  • 6 pounds chicken drumsticks (or other favorite chicken parts)
  • 2 cups Buttermilk
  • 4 tablespoons Franks Red Hot, or any other hot sauce
  • 3 cups flour
  • 3 tablespoons fresh ground pepper
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 2 teaspoons cayenne pepper
  • 2 teaspoon onion powder
  • Oil for frying
  1. Place the drumsticks in a large plastic bag (or divide between two) and pour in the buttermilk and hot sauce.
  2. Seal the bag and massage so that the hot sauce and buttermilk mixes and coats the chicken.
  3. Refrigerate for at least 4 hours, or overnight.
  4. Heat about 1½ to 2 inches of oil in a large deep pan to 330 degrees.
  5. Mix the flour with all the spices together in a shallow baking dish and using tongs and a fork, take the drumsticks out of the bag, place in the flour and completely coat.
  6. Place off to the side until all the chicken is prepped.
  7. Once the oil is heated, carefully place the drumsticks in a single layer in the pan (you may need to do two batches) and cook for about 25 minutes, turning them over once about 10 minutes in.
  8. Maintain the heat at 320 degrees, and remove once an instant read thermometer in the meat reads at least 165 degrees.


Chocolate Port Cake

Chocolate Port Cake

I’ve been making a version of this cake from Italian Kiwi for more than two years now. I remember originally thinking that wine and chocolate are such a good pairing that there MUST be an excellent recipe out there on the internets that combines the two. I’ve modified it from the original, swapped out plain ole red wine in favor of port and adjusted the proportions a hair.


It’s so delicious, you guys. Rich, flavorful, creamy, and complex. Mmm.


It pairs beautifully with the cranberry port sauce over chicken with Gorgonzola and the honey roasted Brussels sprouts, too.

Chocolate Port Cake
Prep time
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Total time
Serves: 10 servings
  • 4 eggs, room temperature
  • 3½ sticks salted room temperature butter
  • 2½ cups granulated sugar
  • 1 cup port or red wine (I prefer the port)
  • ½ cup unsweetened cocoa powder
  • 1½ cups all purpose flour
  • 1½ tsp baking powder
  1. Set out your eggs so that they can make it to room temperature.
  2. Grease and flour the heck out of a cake pan.
  3. Preheat oven to 350 degrees Fahrenheit.
  4. Using an electric mixer, combine butter and sugar until well mixed.
  5. Slowly mix in wine - you'll eventually have a lovely purple mixture that is far too easy to pick at with a spoon.
  6. Take half of the wine mixture (plus an additional ½ cup) and set that aside for later.
  7. Slowly mix in the eggs (one at a time), cocoa powder, flour, and baking powder.
  8. Pour the batter into your super prepped cake pan (this likes to stick).
  9. Bake for 20-25 minutes, or until a knife comes out clean.
  10. Shortly before it is done baking, take the reserved wine, butter, and sugar mixture and melt it in a small pot over the stove. Stir often, and make sure it doesn't burn -- here you're working to get the sugar properly melted into the butter (if you skip this step, it can occasionally turn out grainy).
  11. While the cake is still relatively warm and the mixture melty, tip the cake out of the pan. Pour the melted mixture over the cake. You may want to poke a few holes so that it soaks in.
  12. Serve while warm (you can also microwave it BRIEFLY) to remelt the gooeyness. Scoop up the sauce to make sure each portion comes with a nice helping.
  13. Enjoy!



Burrito Bowls

I had a friend ask me why I run a food blog if I don’t like cooking. Well, I love food. It’s delicious! And I like finding and sharing information on shortcuts to tasty things. Plus, I have a whole house of people I can talk into executing my food ideas. It works out well for both my taste buds and theirs.

Speaking of my laziness, I recently talked my wonderful and handsome boyfriend Mark into making dinner for the rest of us. He made these burrito bowls from Budget Bytes and they turned out perfectly. They’re quick, cheap, easy, tasty, and versatile — culinary genius, frankly!


As they are, they’re vegan. You can add shredded chicken, if you’d like. Throw in sour cream, if you’d like something a little extra smooth. Chopped onions, cilantro, and lime juice also make wonderful additions.



Easy Burrito Bowls
Prep time
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Serves: 6 servings
  • 6 cups cooked rice
  • 2 cups black beans
  • ½ tsp garlic powder
  • ½ tsp cumin
  • A dash of salt
  • 2 cups salsa
  • 8 oz shredded cheddar
  • 1 bunch thinly sliced green onions
  • * ¼ tsp chili powder (optional)
  • *Lime juice (optional)
  • *Chopped onions (optional)
  • * Sour cream (optional)
  • * Cilantro (optional)
  • * Shredded, cooked meat (optional)
  1. Heat black beans over medium heat and thoroughly mix in salt, cumin, and garlic powder.
  2. Assemble bowls: a cup rice, ⅓ cup black beans, ⅓ cup salsa, a generous sprinkling of cheese, and green onions.
  3. If you'd like, add any of the other optional ingredients mentioned above.
  4. Serve and enjoy!