Ring in the New Year with Texas caviar, cheesy pecan bites
Now that we’re vaccinated and still wearing masks in public places, it’s time for family and friends to celebrate a Happy New Year.
We’ve been through a lot with COVID, stayed strong and now clearly understand every gathering in days to come will be a blessing.
No better reason for cooks and bakers to bring their A game, recipes that have graced parties, reunions and many a holiday get together. Add some champagne, and for the kids, sparkling grape juice.
A buffet feast of memories so dear nobody no one will even notice it how easy it was to make.
This should cover our need for good luck in 2022!
Texas caviar
2 15-ounce cans black-eyed peas, drained and rinsed
1 12-ounce can corn, drained
1 10-ounce can tomatoes and green
chiles, slightly drained
1⁄2 cup chopped red onion
1⁄4 cup red wine vinegar
2 tablespoons olive oil
1 tablespoon minced garlic in oil 1 tablespoon minced jalapeno Kosher salt and freshly ground black pepper to taste
In a large bowl combine peas, onion, vinegar, oil, garlic, tomatoes, jalapeno, salt and pepper to taste.
Cover and refrigerate overnight or up to 24 hours. Toss and serve with tortilla chips.
Cheesy pecan bites
2 cups all-purpose flour
1 teaspoon salt
1⁄4 teaspoon cayenne pepper
2 cups finely grated sharp cheddar cheese at warm room temperature 1 cup unsalted butter, softened
11⁄2 cups pecan halves
Line a large cookie sheet with baking parchment. Preheat oven to 425 degrees.
Combine flour, salt and cayenne pepper in a medium bowl.
With an electric mixer beat cheese and butter until well combined. Gradually add flour mixture and beat at low speed until dough is combined and pulls away from bowl sides.
Pinch off pieces of dough and roll into a ball. Place on prepared pan and press a pecan half into the center of each ball. Bake 10 minutes or until lightly browned. Makes about 6 dozen bites and recipe can be cut in half.
Sausage bites
1⁄2 cup mayonnaise
1⁄2 cup finely chopped summer sausage
1⁄2 cup shredded Swiss cheese 1 teaspoon basil
1 7.5 ounce can flaky refrigerated biscuit dough
Preheat oven to 375 degrees. In a medium bowl stir together mayonnaise, sausage, cheese and basil.
Cut biscuits in half and press pieces into mini muffin pan to make a cup. Fill with 1 tablespoon of the sausage mixture.
Bake 12 to 15 minutes or until golden brown. Cool in pan 5 minutes, remove, serve warm.
Blue cheese spinach artichoke spread
1 8-ounce container sour cream
1 cup crumbled blue cheese 1 tablespoon onion powder
1 teaspoon garlic powder
1⁄2 teaspoon freshly ground black pepper
2 14-ounce cans marinated artichoke hearts, drained and coarsely chopped 10 ounces frozen spinach, thawed and
thoroughly drained
1 8-ounce package cream cheese, cut in
cubes
1⁄2 cup grated Parmesan cheese
Whole wheat crackers and celery sticks
Grease a 2-quart oven-proof baking bowl. Preheat oven to 350 degrees.
In a large bowl mix sour cream, blue cheese, pepper, onion and garlic powder with artichoke hearts, spinach, cream cheese cubes and Parmesan. Pour into prepared bowl and bake 30 minutes or until heated through and lightly browned. Serve warm with whole wheat crackers and celery sticks. Note: Makes enough for a large party but recipe can be halved. Leftovers can be frozen or stirred into hot pasta to make Alfredo Artichoke Florentine.