Rachel Adams

What is new years without all the yummy food shared with good friends and new memories to make on the 1st of the new year?

There are so many options that one can do for finger foods that satisfy and hit all the right senses from sweet to savory and everything in between.  I like having a little of everything. I have veggies to carbs. Me and DS are carb people, hubby well he's more of the meat type and this year it's only going to be a small affair for new years. 

So with all that said and done I will be posting some recipes and links as well to super yummy New Years appetizers to be the hostess with the mostest!

Roll up Appetizers
  • 4 ounces cream cheese, softened
  • 1/4 cup minced fresh cilantro
  • 2 to 3 tablespoons minced banana peppers
  • 1 garlic clove, minced
  • 1/2 pound thinly sliced cooked roast beef
  • 12 ounces cream cheese, softened
  • 1/2 cup shredded carrot
  • 1/2 cup shredded zucchini
  • 4 teaspoons dill weed
  • 1/2 pound thinly sliced fully cooked ham

  • 1/2 pound thinly sliced cooked turkey
    In a small bowl, combine the cream cheese, cilantro, peppers and garlic. Spread about 2 tablespoons on each slice of beef. Roll up tightly and wrap in plastic wrap. For ham and turkey rolls, in another bowl, combine the cream cheese, carrot, zucchini and dill. Spread about 2 tablespoons on each slice of ham and turkey. Roll up tightly; wrap in plastic wrap. Refrigerate overnight. Slice the roll-ups into 1-1/2-in. pieces. Yield: 6-7 dozen.

    Now for some links:

    Rachel Adams

    I'm a big fan of hard candy but not so good at making them. I just don't the have the talent to make this kind of awesome sweetness. I'm sure there is someone out there that can make this. 

    The picture that is posted is what I think of around this time. This is the ultimate flavor explosion of sweetness with fruit flavors that is favorite amongst children and adults. I do hope that you all have a great Christmas and a Happy New Year!
    Hard Candy At Home
    5 to 6 cups confectioners' sugar 
    2 cups  Granulated Sugar 
     3/4 cup light corn syrup 
    1/2 cup water 
    1 to 2 teaspoons anise, lemon or orange extract 
    Red, yellow or orange liquid food coloring, optional
    Fill a 15-in. x 10-in. x 1-in. pan with confectioners' sugar to a depth of 1/2 in. Using the handle of a wooden spoon, make a continuous curved-line indentation in the sugar; set pan aside. 

    In a large heavy saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and continue cooking for 3 minutes to dissolve any sugar crystals. 

    Uncover and cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract and food coloring if desired. 

    Carefully pour into a glass measuring cup. Working quickly, pour into prepared indentation in pan. Cover candy with confectioners' sugar. When candy is cool enough to handle, cut into pieces with a scissors. Store in a covered container. Yield: 3/4 pound.
    Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

    Now for the links: