Happy Last Day of 2013!


Here’s to hoping 2014 is a better year than this one was – lots of twists & turns for me and my family, but we’re still ‘alive & kickin’, so to speak. Weather-wise, it’s still COLD: 19 right now at 10: 04 a.m. – that’s OK by me, as far as I know I don’t have anywhere to go today so I’ll stay nice & warm in my home. We got about 1 1/2 inches of snow overnight – I can hear the road plows going down our street.  I bought some munchies for my family for the midnight ‘watch the ball’ thing – at my age, I really don’t care if the ball falls or not! Life goes on.

Here’s some party recipes for ya – enjoy!


Ham & Cheese Lettuce Wraps
(recipe is for one serving)

2 T. cream cheese, softened
2 large leaf lettuce leaves
6 slices smoked ham
2 tsp. chopped black olives
2 tsp. finely chopped onions
2 T. shredded mozzarella cheese

Spread cream cheese onto lettuce.
Top with remaining ingredients; roll
up. Secure with toothpicks.

Can be made with sliced turkey breast

Also can be made ahead of time; store
in refrigerator up to 24 hours before

(recipe: Kraft foods)

Sweet Pepper Ham Wraps

1 red pepper
1 green pepper
2 T. cream cheese, softened
12 slices cooked, sliced ham*

Cut peppers lengthwise in half;
remove/discard seeds. Cut each
piece into three lengthwise strips.
Dry insides with paper towel; spread
evenly with cream cheese. Place one
pepper strip on each ham slice, wrap
ham around pepper & secure with
wooden toothpicks. Makes 12 servings
–  3 peppers each
*can substitute bologna for ham slices

(recipe: Kraft foods)

Chicken Satay (appetizer)

1/4 C. barbecue sauce
1/4 C. creamy peanut butter
1/4 C. fresh lime juice
2 T. chopped fresh cilantro
1 lb. boneless, skinless chicken
breasts, cut into strips

Mix first 4 ingredients; pour over
chicken in shallow glass dish.
Refrigerate at least 1 hour to
marinate, turning after 30 minutes.
Heat grill to medium-high heat. Remove
chicken from marinade, discard marinade.
Thread chicken onto skewers. Grill 4-5
minutes on each side until chicken is done.
Serves 4

NOTE: Soak wooden skewers in water for
1 hour before using to prevent them from

(recipe: Kraft foods)

Surf & Turf Appetizers

12 slices bacon, cut crosswise in
6 large sea scallops (1/2 lb)
12 fresh pineapple chunks (1 inch)

Heat oven 400 degrees F.
Pat scallops in pineapple dry with paper
towels. Cut each scallop in half. Wrap
each scallop & pineapple chunk with bacon
piece; secure with wooden toothpicks. Place
on rack of broiler pan. Bake 25 minutes or
until scallops are opaque & bacon is cone.
Serves 12

(recipe: Kraft foods)

Chicken Fiesta Chili Dip

1 lb. Velveeta, cut into 1/2″ cubes
1 (6 oz) pkg. sliced grilled chicken
breast, chopped
1 (15 oz) can chili with beans
1/2 C. chopped green peppers
2 cloves garlic, minced
1 tsp. hot pepper sauce

tortilla chips, crackers, cut-up
fresh vegetables

Mix ingredients in 2 qt. microwaveable
bowl. Microwave on High 6-8 minutes or
until Velveeta is completely melted &
mixture is well blended, stirring every
3 minutes. Serve hot with tortilla chips,
crackers or cut-up fresh vegetables.
Makes 32 (2 T. each) servings.

(recipe: Kraft foods)

Mexican Fiesta Bites

24 won ton wrappers
1 C. cooked, crumbled Italian sausage
1/2 C. thick & chunky salsa
3/4 C. Mexican-style shredded cheese
1/4 C. sour cream
2 T. chopped fresh cilantro*

Preheat oven 350 degrees F.
Place 1 won ton wrapper in each of
24 mini muffin cups sprayed with
non-stick spray, with edges of wrappers
extending over tops of cups. Bake 5 minutes.
Combine sausage & salsa. Spoon sausage
mixture into won ton cups. Bake 10 minutes
or until filling is heated through & edges of
cups are golden brown. Top with cheese; bake
1-2 minutes or until melted. Top with sour
cream & cilantro; serve. Makes 24 servings.

*can substitute chopped green onions for

(recipe: Kraft foods)

Spicy Buffalo Cauliflower Bites

1 C. water
1 C. flour
2 tsp. garlic powder
1 (22 oz) pkg. fresh cauliflower florets
3/4 C. hot sauce
1 T. melted unsalted butter

blue cheese salad dressing (optional)
celery sticks (optional)

Preheat oven 450 degrees F.
Lightly spray large nonstick baking
sheet with nonstick spray. Combine
water, flour & garlic powder in bowl,
stir until well-combined. Coat the
cauliflower pieces with flour mixture
& place on baking sheet. Bake 20
minutes. Combine hot sauce & butter
in small bowl. Pour hot sauce mixture
over baked cauliflower; continue baking
5 minutes. Serve with blue cheese salad
dressing, if desired, and celery sticks.
Serves 6

(recipe: skinnytaste.com)

Zucchini Pizza Bites

(multiply amounts: recipe is for 1)

1 medium zucchini, cut on diagonal
olive oil spray
salt & pepper
2 T. marinara sauce
1/4 C. shredded mozzarella cheese

Cut zucchini about 1/4 inch thick. Spray
both sides of slices with oil; season with
salt & pepper. Broil or grill zucchini about
2 minutes on each side. Top with sauce &
cheese; broil an additional 1-2  minutes,
being careful not to burn the cheese.

(recipe: skinnytaste.com)

Black Eyed Pea Dip

1 (15 oz) can no-salt black eye peas
2 cloves garlic, crushed or minced
3 T. fresh lime juice (about 1 1/2 limes)
1 T. olive oil
1 tsp. cumin
pinch crushed red pepper flakes
1/2 tsp. kosher salt
1 C. cooked corn (fresh or frozen/thawed)
1 C. cherry tomatoes, quartered
1/4 C. minced red onion, finely diced
1/4 C. cilantro, chopped
1 jalapeno, seeded & diced
1 medium avocado, diced

Rinse & drain peas in a colander. In a
large bowl, combine garlic, lime juice, oil,
cumin, crushed red pepper & salt; mix well.
Add peas, corn, tomato, red onion, jalapeno
& cilantro; mix well & refrigerate 20 minutes.
When read to eat, gently mix in avocado –
serve immediately. Serves 12

(recipe: skinnytaste.com)

Sweet Pepper & Ham Deviled Eggs

1/2 C. cream cheese
2 t. horseradish sauce (Kraft)
1 dozen hard-cooked eggs, cooled &
peeled. cut lengthwise in half
1/2 C. chopped ham (cooked)
1 green pepper, chopped*

Mix cream cheese, horseradish sauce &
4 egg yolks until well blended. Cover &
refrigerate remaining egg yolks for another
use. Add chopped ham & green pepper; mix
well. Spoon cream cheese mixture evenly
into egg white halves. Sprinkle tops with
paprika, cover lightly. Refrigerate at least
30 minutes before serving. Makes 24
servings, 1 half each

*can substitute green pepper for red, OR
use 1/4 each: red, yellow & green

(recipe: Kraft foods)
Here’s to you: may you have a WONDERFUL New Year filled with health, happiness and friends. Enjoy your day – relax a little, party a little, and have fun.



Published in: on December 31, 2013 at 10:12 am  Leave a Comment  
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