Easy appetizer recipes for a New Year's celebration

Who can resist tasty and easy to make hors d'oeuvres for a New Year's party spread? Photo: Arancini just waiting for a red sauce

FORT WORTH, Tx. December 28, 2011 ― Now that Christmas is over, planning for New Year’s Eve is underway. Celebrations from one side of the International Date Line to the other will mark the coming of the New Year. And no matter where those parties are held, good food and lots of it is an integral part of the merrymaking.

With all that goes into organizing a successful party, recipes that are fast, easy and tasty are a must. Here are three appetizer recipes that are always a hit with my friends and family.

The first is bruschetta, the second is breakfast sausage balls, and the third is arancini. Make plenty of these as they will disappear fast.


Bruschetta for the buffet

1 loaf of baguette bread

Olive oil

Diced tomatoes

Italian seasoning

Italian cheeses - (Choose from parmesan, mozzarella, asiago, fontina, romano, provolone)

Set oven to 425 degrees. Slice baguette in 1/2 in. thick segments. Brush tops with olive oil and place on cookie sheet. Add tomatoes, sprinkle with Italian seasoning then top with cheese.

Bake 7-10 minutes. Serve warm.

If you don’t have time to dice the tomatoes you can buy them already chopped in the grocery store produce department.You can also use bruschetta topping from a jar. Also, use one, two or all of the cheeses. Try other types of cheese if you like.  For a Greek flavor use black olives and feta cheese.

Sausage Balls

New Year’s sausage balls

3 cups biscuit mix (Like Bisquick or Jiffy)

1# ground breakfast sausage

4 cups shredded cheddar cheese

1/8 tsp. red pepper (or a few drops of Tabasco sauce)

Mix together with your hands in a bowl until all ingredients are incorporated. Roll into walnut sized balls and place on baking sheet. Bake @ 375 degrees for 18 minutes – check after 12 minutes. The bottoms should be browned. These are great without the pepper or Tabasco too.

Arancini (see video below)

This recipe hails from Sicily. My grandma made them several times a year especially at Christmas. She rolled hers larger than here and served them with dinner. These are appetizer-sized.

4 cups rice (cooked)

chicken stock

3/4 to 1 cup shredded mozzarella or parmesan cheese

Cubed mozzarella or provolone

Italian sausage links, cooked and sliced into “coins”, then quarter the coins

2 eggs (beaten)

1/4 cup milk

2 cups flour

3 cups Italian breadcrumbs

Cook rice according to package directions using chicken stock instead of water. When all the stock is absorbed, add shredded cheese and mix thoroughly. Cool.

To make 2” ball: press cooled rice into cupped hand, making a well in the middle. Put cheese cube and sausage piece in well. Cover with more rice and roll into ball between your palms. Place on waxed paper lined cookie sheet. Repeat with all the rice, cheese and sausage.

Beat eggs with 1/4 cup milk. Roll balls in flour, then egg mixture, and then Italian bread crumbs – in that order. Coat all rice balls and place back on cookie sheet.

Fry in skillet with about 1 1/2 - 2” canola oil at 350 degrees. Roll balls with spoon in oil until browned all over. This only takes about 30 seconds, no more than a minute. Drain on paper towels.

Bake in oven @400 degrees for 10 minutes. Serve with sauces such as: marinara, alfredo, ranch dressing, whatever you like.

The rice works better if you make it with cheese a day ahead and it’s cold. Also, you can make these ahead of time, store in the refrigerator, leaving the baking step for right before serving.

Read more of Claire’s work at Feed The Mind, Nourish The Soul in the Communities at The Washington Times, her blog Sustenance For The Mind, and the writing group she belongs to at Greater Fort Worth Writers

 Join her on Facebook at facebook.com/Claire0803 and

Twitter http://twitter.com/Claire0803

This article is the copywritten property of the writer and Communities @ WashingtonTimes.com. Written permission must be obtained before reprint in online or print media.

This article is the copyrighted property of the writer and Communities @ WashingtonTimes.com. Written permission must be obtained before reprint in online or print media. REPRINTING TWTC CONTENT WITHOUT PERMISSION AND/OR PAYMENT IS THEFT AND PUNISHABLE BY LAW.

More from Feed the Mind, Nourish the Soul
blog comments powered by Disqus
Claire Hickey

Claire has held a Texas Cosmetology License, Certification in Surgical Technology and has decorated cakes professionally. She believes that life is a banquet to be experienced and wants to learn and do as much as possible while she’s here. This Stay @ Home Mom has always loved to write and thanks to the Communities @ The Washington Times has got her chance. Her curiosity and writing lead her to create her column based on “garbage in garbage out” theory to provide interesting and thought provoking pieces that enrich her readers. A proud member and Treasurer for the Greater Fort Worth Writer’s Group she is currently working on her first novel.  


Contact Claire Hickey


Please enable pop-ups to use this feature, don't worry you can always turn them off later.

Question of the Day
Photo Galleries
Popular Threads
Powered by Disqus