As another year comes to a close, there is no better way to celebrate than with family, friends, and delicious food! Sometimes it can be hard to find quick and easy recipes, but never fear, I’ve done the hard work for you. Enjoy these 3 simple appetizers for your New Year’s Eve festivities!
Mini Lasagna Roll-Ups
- 2 cups whole milk ricotta
- 1 egg
- The zest of 1 lemon
- 2 tsp lemon juice
- 1 Tbsp. fresh thyme leaves, minced
- ½ tsp kosher salt
- 10 cooked lasagna noodles
- 1 cup mozzarella cheese, shredded
- Tomato sauce
- In a large bowl, mix all of the filling ingredients together.
- Cut the cooked noodles individually in half widthwise.
- Spread the filling on each noodle half, leaving about an inch at one end.
- Roll the noodle up, beginning at the end with the filling.
- Cut the rolled noodle in half widthwise.
- Spread a small amount of sauce in the bottom of a casserole dish and place the noodles on top.
- Place a small scoop of sauce on top of each roll and top with mozzarella cheese.
- Bake at 350 degrees F for 15-20 minutes or until cheese is melted.
Cranberry Pinot Noir Meatballs
- 1 (1 lb. 10 oz.) bag of Italian Style Meatballs
- 1 (16 oz.) can whole cranberry sauce
- 1 cup packed brown sugar
- 1 cup Pinot Noir
- 1 tsp spicy brown mustard
- Prepare meatballs according to package directions.
- In a saucepan, combine cranberry sauce, brown sugar, Pinot Noir, and mustard. Whisk to combine over medium heat. Bring to a boil and simmer for 5 minutes or until mixture has thickened.
- Remove from heat and pour sauce over meatballs. Serve immediately or place in a crock pot on warm or low setting.
Homemade Soft Pretzel Bites with Cheese Sauce
- 1 ½ cups warm water
- 2 Tbsp. light brown sugar
- 1 package active dry yeast (about 2 ¼ tsps.)
- 3 ounces unsalted butter, melted
- 2 ½ tsps. kosher salt
- 4 ½ cups to 5 cups all-purpose flour
- Vegetable oil
- 3 quarts water
- ½ cup baking soda
- 1 whole egg, beaten with 1 Tbs. cold water
- Coarse sea salt
- ½ Tbs. unsalted butter
- ½ Tbs. all-purpose flour
- ½ cup milk
- 8 ounces grated cheddar cheese
- Combine 1 ½ cups warm water, sugar, yeast, and butter in the bowl in a mixer with dough hook. Let sit for 5 minutes.
- Add the salt and flour and mix on low speed until combined. Increase speed to medium and continue kneading until dough is smooth and begins to pull from bowl. If dough appears too wet, add flour, 1 tablespoon at a time.
- Remove dough from bowl and knead into a ball.
- Oil a bowl with vegetable oil, add the dough, and coat with oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size.
- Preheat oven to 425 degrees F.
- Bring the 3 quarts water to a boil in a small roasting pan over high heat and carefully add in the baking soda. It will boil over; add slowly and be careful!
- Remove the dough from the bowl and divide into 8 equal pieces, about 4 ¼ to 4 ½ ounces each. Roll each piece into a long rope, about 22 inches. Cut the dough into one inch pieces to make the pretzel bites.
- Boil the bites in the water solution about 15 bites at a time for about 30 seconds. Remove with a large slotted spoon and place on a greased baking sheet.
- Brush the tops with egg wash and season with salt. Place into the oven and bake for 15-18 minutes until golden brown.
- Remove from oven and let sit 5 minutes.
- Melt the butter in a medium saucepan over medium heat. Add in the flour and cook for 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the cheddar cheese until smooth and all of the cheese is melted.
- Season with salt and pepper to taste.
- Pour of the pretzel bites or serve as a dip on the side.