This issue "New Year Day 2014" 12-30-201

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Hi Everyone!
Hoping you all have a wonderful and safe New Year's Eve. Happy New Year!

Recipes follow these tips from Chef's Catalog...
The New Year is a time for new beginnings, a clean slate, celebrating the old and welcoming in the new. And what better way to celebrate than with some food and a few drinks? Nothing brings people together like a delicious dish. But this particular holiday calls for meals that bring luck, health and prosperity to the upcoming year. And not all foods are created equal when it comes to ringing in the New Year. Every culture has a different dish they consume for New Year's, but they all share similarities, like hoping for happiness and prosperity in the future.


Cabbage, kale, chard and collards are all cooked on New Year's because of their vibrant green hue. They resemble money, therefore symbolizing good fortune in the coming year. It's believed that the more you eat, the healthier and prosperous you will be. These greens are enjoyed in a variety of ways across the globe. The Danish like to sprinkle stewed kale with cinnamon and sugar, while the Germans enjoy sour cabbage, otherwise known as sauerkraut.

Round fruits

Resembling money or coins, for their round shape, are fruits like oranges and clementines. In the U.S., people eat these by the slice, but how many slices they eat is the important part. Americans snack on 12 slices, which represent the number of months in a year. Other countries, like the Philippines, eat 13 slices because the number is said to be lucky.


In the Southern United States, cornbread can be found on the plates of many on New Year's. Its warm yellow shade represents the color of gold. Some even add kernels of corn to their bread to symbolize gold nuggets for even more prosperity in the coming year.


It may not be found on a plate, but every year, people pour a glass of Champagne and toast to a wonderful year as well as a prosperous future. Champagne, otherwise known as sparkling wine, is loved for its bubbly nature. It was first made from grapes in the region of Champagne, France. Hugh Capet, King of France in 989, drank the bubbly at his coronation banquets, which intrigued monarchs. Champagne was also the drink of choice for King Louis XIV.

Tips for serving Champagne:

  • Serve Champagne chilled, between 39 and 48 degrees Fahrenheit. You can store the beverage in a wine refrigerator or fill a wine bucket with water and ice and give the bottle about 30 minutes to chill to perfection.
  • Always leave the bottle corked until you're ready to serve.
  • Serve in long-stemmed flutes, which helps the flow of bubbles and even makes the aroma of the beverage stronger.
  • Never chill the flutes - leave them at room temperature.

For more New Year Traditions, visit CHEFS Mix.

1. 5 Ingredient Cheesecake Cupcakes
2. All American Snack
3. Apple Sparkler
4. Bourbon Ham
5. Confetti Upside Down Cake
6. Cranberry Champagne Sparkle
7. Crescent Bacon-Cheese Tartlets
8. Hot Buttered Cider
9. Pork with Cherry and Wild Rice Stuffing
10. Southern Black-Eyed Peas
11. Tilapia in the Crockpot with Garlic Cheese Sauce
1. 5 Ingredient Cheesecake Cupcakes

These 5 Ingredient Cheesecake Cupcakes are great for two reason. One, they taste like your favorite easy cheesecake recipe, but in cupcake form. Two, they require only five main ingredients, meaning even non-bakes can make these yummy cupcakes.

1 package sugar free vanilla wafers
1 cup sugar, or equivalent sugar substitute
24 ounces fat free cream cheese, softened
4 eggs, or equivalent egg substitute
2 tablespoons lemon juice

Preheat oven to 350 degrees F.

Mix together the sugar substitute, cream cheese, eggs and lemon juice until smooth.

Place muffin papers in smaller-sized muffin tins and place one sugar free vanilla wafer in the bottom of each (they may need to be trimmed a bit - depending upon the size of the muffin tin).

Spoon cheese mixture over wafers to fill cups 3/4 full. Bake in preheated oven for 18 to 20 minutes. Allow to cool before eating.

Cupcakes will sink in the middle while cooling. Spoon your favorite pie filling on each cupcake if desired, and refrigerate at least one hour. As an alternative to tinned pie filling, you can always make your own sauce or use reduced fat whipped cream.

2. All American Snack

This recipe is the ultimate snack to enjoy while watching a football game. Easy to make and chock full of delicious goodies like pretzels and peanuts, this is one of the best slow cooker recipes for snack time.

Cooking Time: 4 hr 40 min

3 cups thin pretzel sticks
4 cups Wheat Chex
4 cups Cheerios
13 ounces can salted peanuts
1 teaspoon garlic salt
1 teaspoon celery salt
1/2 teaspoon seasoned salt
2 tablespoons Parmesan cheese, grated
1/4 cup butter, melted

In large mixing bowl or slow-cooking pot, mix together pretzels, cereals, and peanuts.

Sprinkle with garlic salt, celery salt, seasoned salt, and cheese.

Pour melted butter over all; toss until well mixed.

Cover and cook in slow-cooking pot on low 3 to 4 hours. Uncover the last 30 to 40 minutes.

Source: RecipeLion
3. Apple Sparkler

Makes: 5 servings
Prep: 15 minutes

1 tablespoon red or green colored sugar (optional)
10 unpeeled orange wedges or chunks
5 unpeeled lime wedges or chunks
5 6-inch wooden skewers
2/3 cup raspberry juice blend
1 750 ml bottle sparkling apple cider or sparkling pear-apple juice, chilled
Sprinkle colored sugar on a piece of waxed paper. Moisten the rims of five wine glasses, one at a time, with a little water. Dip each rim in sugar and set aside for 5 to 10 minutes to dry.

For fruit garnish, place 2 orange wedges and 1 lime wedge onto each skewer; set aside.

Divide raspberry juice blend among prepared wine glasses. Being careful not to disturb the sugar on the rim, gently pour sparkling cider into each glass. Place a citrus skewer in each glass. Makes 5 servings.

Nutrition Facts
Servings Per Recipe 5 servings Calories 98, Total Fat (g) 0, Saturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 5, Carbohydrate (g) 12, Fiber (g) 1, Protein (g) 0, Vitamin C (DV%) 38, Calcium (DV%) 3, Iron (DV%) 4, Percent Daily Values are based on a 2,000 calorie diet
4. Bourbon Ham

Ingredients1 bone in ham
1/4 cup whole grain mustard
2 cups dark brown sugar
Bourbon for basting
2 cups crushed ginger snap cookies

Cooking Instructions
Preheat oven to 250 F. Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a paring knife score the fat of the ham from bottom to top, spiraling clockwise as you cut. Repeat process in a counterclockwise spiral.

Tent the ham with heavy duty foil, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 F.

Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them.

Raise the oven temperature to 350 F.

Brush entire ham with a liberal coat of mustard. Rub on brown sugar, packing loosely. Drizzle sugar lightly with bourbon, then pack on crushed ginger snaps.

Return to the oven, uncovered. Cook until interior temperature reaches 140 F, approximately 1 hour. Let ham rest for 1/2 hour before carving.

Source: Chef's Catalog

5. Confetti Upside Down Cake

Bring the circus to town with Confetti Upside-Down Cake! You've never seen a cake this beautiful and brightly colored.

Serves: 12

Cooking Time: 30 min

What You'll Need:
4 tablespoons (1/2 stick) butter, melted
2/3 cup packed light brown sugar
10 maraschino cherries, cut in half
1 (15.25-ounce) can fruit cocktail, drained
1 (18.25-ounce) package yellow cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
2 tablespoons rainbow sprinkles

What To Do:
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

Add melted butter to baking dish and sprinkle with brown sugar. Arrange cherry halves evenly over sugar and sprinkle with fruit cocktail; set aside.

In a large bowl, beat cake mix, water, oil and eggs according to package directions. Stir in sprinkles and pour into prepared baking dish.

Bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean.

Let cake stand 5 minutes; loosen gently with a knife and invert onto a serving platter.

6. Cranberry Champagne Sparkle

Champagne to make the most of a special occasion.


1 bag fresh cranberries
32 ounces club soda
1 cup crčme de cassis
3 bottles champagne

Cooking Instructions
Place 1 cup cranberries in blender. Puree until smooth. Strain. Pour puree into punch bowl with club soda and cassis. Stir gently. Add remaining package of cranberries to punch bowl.

Pouring slowly, add the champagne to punch bowl. Gently stir. Serve immediately.

CHEFS™ Kitchen
7. Crescent Bacon-Cheese Tartlets

Crescent Recipe Creations™ makes quick work of bite-size pastry cups filled with a classic flavor combination.

Prep Time: 20 Min
Total Time: 45 Min
Makes: 12 appetizers

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/3 cup shredded Swiss cheese
1/4 cup chopped cooked bacon
1 tablespoon chopped green onion (1 medium)
1 egg
3 tablespoons whipping cream

DIRECTIONS:1. Heat oven to 375°F.
2. If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.
3. Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with bacon and onion. In small bowl, beat egg and whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup.
4. Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.

High Altitude (3500-6500 ft): No change.

NUTRITION INFORMATION:1 Appetizer: Calories 100 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 25mg; Sodium 170mg; Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 2g); Protein 3g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Keep refrigerated dough in the fridge until you’re ready to use it; cold dough is much easier to work with. Have all the other ingredients ready to use.
8. Hot Buttered Cider

Prep: 10 minutes
Cook: 15 minutes

8 cup apple cider or apple juice
2 tablespoons packed brown sugar
4 inches stick cinnamon
1 teaspoon whole allspice
1 teaspoon whole cloves
Peel from 1 lemon, cut into strips
2 tablespoons butter
Cinnamon sticks (optional)

1. Combine cider and brown sugar in a large saucepan. For a spice bag, tie cinnamon, allspice, cloves, and lemon peel in a 6-inch square of 100 percent cotton cheesecloth. Add spice bag to cider mixture. Bring to boiling over medium-high heat; reduce heat. Cover and simmer for 15 minutes. Remove and discard spice bag.

2. Top each serving with 1/2 teaspoon butter and serve with a cinnamon stick stirrer, if desired. Makes 10 to 12 servings.

Make-Ahead Tip: After discarding spice bag, chill cider and reheat to serve. Or, keep prepared cider warm in a crockery cooker on low-heat setting.

Nutrition Facts
Calories 128, Total Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 6, Sodium (mg) 30, Carbohydrate (g) 30, Fiber (g) 0, Protein (g) 0, Vitamin A (DV%) 2, Vitamin C (DV%) 3, Calcium (DV%) 1, Iron (DV%) 6, Percent Daily Values are based on a 2,000 calorie diet
9. Pork with Cherry and Wild Rice Stuffing

Makes: 8 to 10 servings
Prep: 1 hour
Roast: 1-3/4 hours
Stand: 15 minutes

1/3 cup wild rice
1-1/4 cups water
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
3/4 cup coarsely chopped dried cherries or cranberries
1 3-pound boneless pork top loin roast (single loin)
6 ounces bulk pork sausage
1/2 cup chopped onion
1 tablespoon snipped fresh parsley
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/4 teaspoon freshly ground black pepper
Freshly ground black pepper
Snipped fresh thyme
1 cup water
1/3 cup cold water
2 tablespoons all-purpose flour
Fresh whole tart red cherries, optional
Fresh thyme sprigs, optional

1. Rinse wild rice in a strainer, lifting the rice with your fingers to thoroughly clean, under cold running water about 1 minute; drain. In a small saucepan combine wild rice, 1-1/4 cups water, the rosemary, and the 1/2 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 40 to 45 minutes or until rice is tender. Remove from heat. Stir in dried cherries. Set aside.

2. Trim fat from pork. Butterfly the meat by making a lengthwise cut down the center of the meat, cutting to within 1/2 inch of the other side. Spread open. Place knife in the V of the first cut. Cut horizontally to the cut surface and away from the first cut to within 1/2 inch of the other side of the meat. Repeat on opposite side of the V. Spread these sections open. Cover the roast with plastic wrap. Working from center (thicker part) to edges, pound with flat side of a meat mallet until meat is 1/2- to 3/4-inch thick. Make sure the meat is a uniform thickness. Remove plastic wrap. Set meat aside.

3. For filling, in a large skillet cook sausage and onion until sausage is browned and onion is tender. Drain fat. Stir in the parsley, 1 teaspoon thyme, and 1/4 teaspoon black pepper. If necessary, drain the cooked rice mixture to remove liquid. Stir cooked rice mixture into sausage mixture.

4. Preheat oven to 325 degrees F. Spread the filling over the surface of the butterflied roast. Roll loin into a spiral from a short side. Tie with 100 percent -cotton heavy kitchen string. (Wrap several strands of string crosswise around the meat and tie securely.) Place on a rack in a shallow roasting pan. Sprinkle with salt, ground black pepper, and snipped fresh thyme. Insert an ovenproof meat thermometer in center of roast. Roast, uncovered, for 1-3/4 to 2-1/4 hours or until thermometer registers 155 degrees F, covering ends of meat after 45 minutes to prevent rice from drying. Transfer meat to serving platter. Cover loosely with foil; let stand 15 minutes before carving. (The temperature of the roast after standing should be 160 degrees F.)

5. For pan gravy, add 1 cup water to pan, scraping up browned bits. In a small saucepan whisk together the 1/3 cup cold water and the flour. Whisk in pan juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute. Season to taste with salt and black pepper.

6. Remove string from pork roast; discard. Slice roast; serve with pan gravy. If desired, garnish with tart red cherries and fresh thyme sprigs. Makes 8 to 10 servings.

Advance Preparation: Prepare the wild rice and sausage mixture and butterfly the roast the day before. Cover and refrigerate separately up to 24 hours. Stuff the pork and roast as directed.

Nutrition Facts
Servings Per Recipe 8 to 10 servings
Calories 364,
Total Fat (g) 13,
Saturated Fat (g) 4,
Cholesterol (mg) 122,
Sodium (mg) 406,
Carbohydrate (g) 17,
Fiber (g) 1,
Protein (g) 43,
Percent Daily Values are based on a 2,000 calorie diet
10. Southern Black-Eyed Peas

In most Southern homes, black-eyed peas are always served on New Year’s Day for good luck.
The legend around black-eyed peas is that Sherman’s troops during the Civil War destroyed all the crops in the South with the exception of the black-eyed peas. The black-eyed peas became the only food for the starving confederates. Now, the tradition of being considered lucky happens only if you eat black-eye peas on New Year’s day. My tradition for eating black-eyed peas for New Year’s is simply because they are delicious. They go well with melt in your mouth cornbread and a honey ham which I also serve on New Year’s Day. Black Eyed Peas and cornbread are a perfect meal anytime. When you add a ham to this menu, it is the perfect combination for New Year’s, Christmas, Thanksgiving, or Easter.

Southern Black Eye Peas

1 (16 ounce) package dried black-eye peas (cover with water and soak the peas over night)
1 ham hock - A honey ham bone is delicious. A Country ham bone is wonderful also but if using this do not add the extra salt. You can use 4 or 5 strips of bacon instead of the ham. Cook the bacon and leaved the rendered fat in the pot before adding the water. You need one of these things in any dried peas or beans.

6 cups of water
1 medium onion, chopped
2 cloves minced garlic
1 teaspoon seasoned salt
1 teaspoon pepper
1 teaspoon sugar
1 teaspoon Cajun seasoning

Wash the black eye peas and allow them to soak in water over night.
1 ham hock - A honey ham bone is delicious. A Country ham bone is wonderful also but if using this do not add the extra salt. You can use 4 or 5 strips of bacon instead of the ham. Cook the bacon and leaved the rendered fat in the pot before adding the water. You need ONE of these things in any dried peas or beans.
Wash the peas thoroughly.
In a large Dutch oven, add 8 cups of water and your ham hock or bone and bring them to a boil.
Add the onion, garlic, sugar, and spices to the ham. Add the peas.
Cover, reduce heat, and simmer for 2 hours or until the peas are tender.Serve them as a side dish or as a main dish over rice.

Source: Recipes For Our Daily Bread
11. Tilapia in the Crockpot with Garlic Cheese Sauce

February 24, 2009 by tiffany

Until recently, I’d never thought of using foil packets to cook food in the crockpot and I never would have thought to cook fish in the crockpot. But a few months ago I found A Year of Crockpotting.

That blog changed the way I cook in the crockpot. I’ve learned all kinds of handy crockpot tricks and have even been able to adapt her ideas to accomodate my own recipes (see Hashbrown Casserole)

This recipe for Tilapia comes from A Year of Crockpotting. It was a huge hit with everyone in my family, even the ones who don’t normally like fish. The sauce is flavorful. Cooking the fish in the crockpot didn’t give the house a fishy smell – another bonus.

Gather up your ingredients:
3-4 Tilapia fillets or other white fish (I made 6 fillets)
1/4 cup mayonnaise
1/2 cup shredded cheese (I used cheddar, but parmesan would be really good)
the juice of two lemons (I used 5 Tbs. of lemon juice)
4 cloves garlic, minced
salt and pepper

I didn’t really measure the mayo or cheese. I knew I needed a bit more since I was making 6 fillets, so I just eye-balled it. Stir the sauce together (all ingredients except the fish). I decided not to thaw out the frozen fillets. It just seemed like an easy step to skip and it worked out fine.

Put the sauce on both sides of the fillet. Then wrap into a foil packet. Place all the packets in the crockpot, stacking them on top of each other. I was surprised that they took up so much space in the crock. I thought I might have room to wrap potatoes and put them on the bottom of the crock to cook at the same time, but there wouldn’t have been room. Maybe if you’re making less fish. If you try that trick, let me know if it works!

Cook on low for 3-4 hours. I started mine on high for about 30 minutes since I started with frozen fish, but I don’t know that I needed to do that. The fish should flake easily with a fork when it’s done.
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