Ring out the Old, Ring in the New! (or, in my case, try to stay home and be safe!) When I was much younger I loved to go to parties but now that I’m (how do we put this?) older/wiser/more cautious – going ‘out’ on New Year’s Eve is NOT my idea of a good idea. Youngest son is invited to a Game Night at church from 8 p.m. to midnight (who thinks up these times?) and I’m not happy with the ‘pick up’ time. The church is 5 minutes away but just being on the roads at that hour on New Years Eve is not my idea of a safe thing. Of course, when you’re 15 1/2 things like safety are not usually in your vocabulary, so my apprehension is totally foreign to him…time will tell whether I will relent and drive him or not (and weather will play a big roll, also). Middle son is invited to three parties and he said to me this morning before going to work: “It depends on whether it’s still snowing if I go to the one party (an hour away) or just stay close to home.” (PLEASE stay closer!)
On the recipe end of it, I spotted this one which sounds like a good combination with a kick, especially for a party:
Pepper Jack Cheese Ball
1 1/2 cups shredded pepper Jack cheese (6 oz)
1 cup shredded sharp Cheddar cheese (4 oz)
2 packages (3 oz each) cream cheese, softened
1 tablespoon lime juice
1/2 teaspoon onion powder
1/4 cup sliced ripe olives
1/4 cup chopped fresh cilantro
3/4 cup nacho-flavored tortilla chips, crushed
Assorted crackers or tortilla chips
In food processor, place cheeses, lime juice and onion powder. Cover; process until well mixed. Spoon into medium bowl. Stir in olives and cilantro.
Place crushed tortilla chips on waxed paper. Spoon cheese mixture onto chips. Roll to coat cheese ball with chips. Serve with crackers.
Since I seem to be in a ‘spicy’ mood today, here’s another goodie:
Slow Cooker Spicy Chicken Nachos
1 loaf (16 oz) Mexican prepared cheese product with jalapeño peppers, cut into cubes
3/4 C. Old El Paso Thick `n Chunky salsa
1 (15 oz) can black beans, drained, rinsed
1 (9 oz) pkg. frozen cooked chicken breast strips, thawed, cubed
1 (8 oz) container sour cream
1 medium red bell pepper, chopped (1 cup)
3 medium green onions, sliced (3 tablespoons)
Large tortilla chips
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place cheese, salsa, beans and chicken.
Cover; cook on Low heat setting 2 hours, stirring once halfway through cooking.
Stir in sour cream, bell pepper and onions. Increase heat setting to High. Cover; cook about 45 minutes longer or until mixture is hot.
Serve with tortilla chips. Topping can be kept warm on Low heat setting up to 2 hours; stir occasionally.
Here’s hoping all of you have a wonderful New Year’s Eve celebration, even if it’s just you watching the ‘ball drop’ munching on chips – remember it’s YOUR celebration and make the most of it!
HAPPY NEW YEAR and a wonderful 2010!