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    12 Tasty Appetizers For New Years Eve


    Avocado Mozza Puffs



    ♦ 1 package puff pastry (2 sheets inside)     ♦ 1/4 cup salsa

    ♦1 egg, beaten                                                   ♦ 1 avocado, mashed

    ♦ freshly ground pepper to taste                   ♦ juice from ½ lime

    ♦ 12 pieces fresh mozzarella cheese, 1 inch each







    1) Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.

    2) In a bowl mix the mashed avocado with the lime juice and freshly ground pepper.

    3) Roll out the puff pastry sheets so that they are about 12″ x 16″. Using a 2 inch round cookie cutter cut 12 circles in each sheet. You should get 24 circles from both sheets.

    4) We will use 12 circles for the bottom and 12 for the top. Brush a bit of the egg wash on the edge of each circle, for the first 12 only. Top 12 circles with a dollop of avocado, a piece of mozzarella cheese, and about a tsp of salsa.

    5) Take the other 12 circles of puff pastry and place on top of the ones with the filling and stretch them if needed to completely cover the bottom circle. They will look like little sombrero hats. Using a fork seal the edge of each circle. Brush with egg wash.

    6) Bake for about 12 minutes or until golden.

    7) Serve with additional salsa if desired.


    Vegetarian Stuffed Mushrooms



    ♦ 40 large white mushrooms                      ♦ 1 tsp oregano

    ♦ 1 red bell pepper                                        ♦ 6 tbsp breadcrumbs

    ♦ ¼ cup roasted red bell pepper                ♦ 4 tbsp grated Parmesan cheese

    ♦ ½ medium onion                                        ♦ ¼ cup fresh parsley

    ♦ 3 green onions                                            ♦ 2 tbsp olive oil

    ♦ salt and pepper to taste





    1)Preheat oven to 400 F degrees.

    2) Clean the mushrooms and gently remove the stems from them.

    3) Place the mushrooms stem side down on a baking sheet and bake until the liquid leaks out of them (about 15 minutes) then place the mushrooms stem side down on some paper towels to soak up any additional liquid.

    4) Chop up about half the mushroom stems in very small pieces. Chop the onion, green onions, red bell pepper, roasted pepper and parsley.

    5) Heat 2 tbsp of olive oil in a skillet. Add the mushrooms stems, red pepper, roasted pepper, green onion and onion to the skillet and saute. Add the oregano and salt and         pepper. Saute for about 5 minutes until pepper and onion are tender.

    6) Transfer the stuffing to a bowl and let it cool a bit. Add the parsley, breadcrumbs and Parmesan cheese and mix well.

    7) Place the mushrooms stem side up on the baking sheet and fill them with the stuffing, generously.

    8) Bake for 15 minutes.

    9) Serve warm.


    Baked Parmesan Zucchini Sticks



    ♦ 3 medium Zucchini, cut in sticks1 cup Panko breadcrumbs

    ♦ ½ cup Parmesan cheese, grated

    ♦ 1 egg

    ♦ salt and pepper to taste

    ♦ Ranch dressing (optional)






    1) Preheat oven to 425 F degrees. Prepare a baking sheet with parchment paper.

    2) I used 3 medium zucchini which i cut in half, then cut each half in half lengthwise,then each quarter in half again, so you end up with 8 sticks from one zucchini.

    3) Beat the egg in a shallow plate. Season the egg with salt and pepper. In another shallow plate mix the Panko breadcrumbs together with the Parmesan cheese. Season with salt and pepper.

    4) Dip each zucchini stick in the egg wash, then roll through the breadcrumb mixture, making sure each stick is fully covered with the breadcrumbs.

    5) Bake for about 20 minutes or until golden brown and crispy.

    6) Serve with Ranch dressing or Marinara sauce.


    Baked Parmesan Tomatoes 




    ♦ 2 large tomatoes, cut into 3 slices each

    ♦ ½ cup Parmesan cheese, grated

    ♦ 1 tsp dried oregano

    ♦ salt and pepper to taste

    ♦ a little bit of olive oil for drizzling over the top (optional)

    ♦ parsley for garnish (optional)




    1) Preheat oven to 400 F degrees.

    2) In a small bowl toss together the Parmesan cheese, dried oregano, salt and pepper. Top each tomato slice evenly with the Parmesan cheese mixture. Drizzle with a bit of olive oil, this is optional.

    3) Bake for about 5 to 10 minutes or until you notice the cheese starts to turn gold. Garnish with parsley and serve.


    Guacamole Deviled Eggs





    ♦ 6 large eggs, hard boiled                        ♦ 1 medium avocado

    ♦ 1 tbsp fresh cilantro, chopped               ♦ 1 tbsp diced tomato

    ♦ chile powder (for garnish)                     ♦1 tbsp minced jalapeno

    ♦ 1 tsp red onion, minced                          ♦ 2 to 3 tsp fresh lime juice

    ♦ salt and fresh ground pepper, to taste Coupons






    1)Peel the cooled hard boiled eggs.

    2) Cut the eggs in half horizontally, and set the yolks aside.

    3) In a bowl, mash the avocado and 4 egg yolks; discard the rest, or feed them to your dog, it’s good for them. Mix in lime juice, red onion, jalapeno, cilantro, salt and pepper and adjust to taste. Gently fold in tomato.

    4) Scoop heaping spoonfuls of the guacamole into the 12 halved eggs. Sprinkle with a little chile powder and arrange on a platter.


    Shrimp and Avocado Salsa


    ♦ ⅓ cup freshly squeezed orange juice                       ♦ 2 tbsp lime juice

    ♦ 5 medium tomatoes, seeded and chopped             ♦ 1 tsp salt Coupons

    ♦ 2 medium ripe avocados, peeled and chopped     ♦ 1 tsp garlic powder

    ♦ 1 medium cucumber, peeled and chopped             ♦ 1 tsp garlic salt

    ♦ 1 cup minced fresh cilantro                                        ♦ Tortilla chips

    ♦ ⅓ cup chopped sweet onion                                        ♦ 1 tsp coarsely ground pepper

    ♦ 1 lb peeled and deveined cooked medium shrimp, chopped





    1)In a large bowl, combine the first 12 ingredients.

    2) Serve immediately with tortilla chips.


    Calzone Pinwheels



    ♦ 1 package (8 oz) refrigerated crescent rolls                    ♦ ¼ tsp salt

    ♦ 1 jar (14 oz) pizza sauce, warmed                                     ♦ ½ cup diced pepperoni

    ♦ ½ cup shredded mozzarella cheese                                 ♦ ¼ cup finely chopped onion

    ♦ ¼ cup grated Parmesan cheese                                        ♦ ½ cup ricotta cheese

    ♦ ¼ cup chopped fresh mushrooms                                   ♦ 1 tsp Italian seasoning






    1)In a small bowl, combine the ricotta, Italian seasoning and salt. Stir in the mozzarella cheese, pepperoni, Parmesan cheese, mushrooms, green pepper and onion. Separate crescent dough into four rectangles; seal perforations.

    2) Spread cheese mixture over each rectangle to within ¼ inch of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into four slices.

    3) Place cut side down on greased baking sheets. Bake at 375 F for 10 to 15 minutes or until golden brown. Serve warm with pizza sauce. Refrigerate leftovers.


    Pepperoni Pizza Potato Skins



    ♦ 6 small russet potatoes                        ♦ salt

    ♦ ¼ cup olive oil                                         ♦ parsley

    ♦ shredded mozzarella cheese              ♦ diced pepperoni

    ♦ pizza sauce, your favorite





    1)Preheat oven to 400 F degrees.

    2) Scrub the potatoes clean. Brush each potato with olive oil and sprinkle with a bit of salt. Place on a baking tray and bake in the oven for about 35 minutes or until the potatoes are tender. Let potatoes cool a bit.

    3) Cut the potatoes in half and scoop out the inside leaving just a bit on the skin. Brush again the inside of the potato skins with olive oil and place in the oven again for about 5 to 10, turn them over and bake for another 5 to 10 minutes until nice and crisp.

    4) To assemble your potato skins, fill each skin with pizza sauce, some shredded mozzarella, and diced pepperoni. Garnish with parsley and enjoy while they’re still warm.


    Baja Spinach Dip



    ♦ 1 package (6 oz) fresh baby spinach                          ♦ tortilla chips

    ♦ 1 can (14½ oz) Mexican diced tomatoes                   ♦ 1 tbsp canola oil

    ♦ 1 package (8 oz) cream cheese                                    ♦ 1 large onion, chopped

    ♦ 1 tbsp Frank’s hot sauce                                               ♦ 1 jalapeno pepper, chopped

    ♦ 2 cups (8 oz) shredded Mexican cheese blend






    1)In a large saucepan, bring ½ inch of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain well and chop.

    2) In a large skillet, saute onion in oil until tender. Stir in tomatoes and cream cheese until blended. Stir in the spinach, cheese blend, jalapeno, and hot pepper.

    3) Transfer to an 8 inch baking dish or individual size ramekins. Bake uncovered at 350 degrees for 30 min for the 8 inch baking dish and about 15 min for the ramekins.

    4) Serve warm with chips.


    Cheesy Bacon Ranch Puffs


    ♦ 1 8-ounce package cream cheese, softened

    ♦ 1/2 pound bacon, chopped

    ♦ 1 teaspoon Ranch seasoning (or to taste)

    ♦ 1 sheet of Puff Pastry (half a package), thawed

    ♦ 3/4 cup cheddar cheese, shredded

    ♦ green onions, to garnish







    1)Set the cream cheese on the counter to soften for at least 1/2 hour.

    2) Meanwhile, cook the bacon until crisp. You can crumble it after you cook it or chop it before. You want the pieces to be pretty small.

    3) Preheat the oven to 400 degrees F.

    4) Add ranch seasoning to the cream cheese. Add the bacon and stir well. Taste it, and add more ranch if you want.

    5) Unfold the puff pastry onto a lightly floured surface. Use your hands or a rolling pin to flatten it out a bit. You want it to be about 10 inches square.

    6) Use a pizza cutter to cut the dough into 36 squares (see photos).

    7) Coat a mini muffin pan with nonstick spray. Add two squares of dough to each muffin hole, making sure that the squares are offset (see photos)

    8) Use two spoons to fill each puff with the cream cheese mixture. You can be pretty generous in filling them.

    9) Top with cheddar cheese.

    10) Bake at 400 for 9-12 minutes, or until the cheese barely starts to brown.


    Zucchini Pizza Bites





    ♦ 1 medium or large zucchini

    ♦ about 1/3 cup pizza sauce

    ♦ 1 cup mozzarella, grated small

    ♦ 12-15 slices pepperoni, chopped (or use mini pepperoni)







    1)Preheat your broiler.

    2) Use a sharp knife to cut the zucchini into rounds. You want them to be about 1/8 inch thick, and definitely no more than 1/4 inch (see photos). The thicker they are, the crisper the zucchini will be.

    3) Grease a baking sheet with olive oil. Spread out the zucchini on the sheet.

    4) Top each round with 1/2 or 1 teaspoon pizza sauce. Don’t spread it around or it will just bake off.

    5) Top with shredded mozzarella. If you are using pre-shredded mozz, use a knife to chop it a little smaller.

    6) Top with chopped pepperoni.

    7) Move your oven rack to the highest position. Broil the zucchini for 3-6 minutes, or until golden on top. Don’t walk away! Eat hot!


    Puffy Bacon Twists




    ♦ 1 pound thick-cut bacon

    ♦ 1 sheet Pepperidge Farm Puff Pastry, thawed (half a package)

    ♦ lots of toothpicks

    ♦ 1/2 cup ranch dressing

    ♦ 1/2 cup barbecue sauce

    ♦ dash hot sauce to taste, I used at least a teaspoon of Sriracha.




    1) Preheat the oven to 400 degrees F.

    2) Layer the bacon on a metal cooling rack set on top of a large cookie sheet. Bake for 10 minutes, or until about halfway cooked.* Remove from oven and let cool slightly. Don’t turn the oven off.

    3) Roll out the sheet of puff pastry onto a floured surface a couple times with a rolling pin to smooth it out. Use a pizza cutter to slice the dough into as many strips as you have strips of bacon–for me this was 10. (Each strip was about an inch wide.)

    4) When the bacon is cool enough to handle, take one strip and fold it in half lengthwise. Fold a strip of dough in half lengthwise. Wrap the dough in a spiral around the folded bacon. Then twist the bacon and secure with toothpicks. See photos!

    5) Place the twists on a new baking sheet that has been lightly coated with nonstick spray. Bake the twists at 400 for about 12-15 minutes, or until the puff pastry is golden and the bacon is cooked. Remove and let cool.

    6) To make the sauce, in a small bowl combine ranch, barbecue, and hot sauce. Adjust to taste. Stir it together and serve it with the bacon twists
















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