By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Whether you’re planning a New Year’s Eve party, a game-day party or any type of get-together, these recipes are good to try.

They taste good, cover the food groups and don’t take long to prepare. It just takes a little advance planning.

This menu allows time to get everything ready before your gathering so that you can enjoy the get-together along with your guests.

Also, the menu offers a change of pace from the usual fare. So enjoy, and Happy New Year.[cointent_lockedcontent]

Slow-cooker Hot & Spicy Drumettes

 

• 3 lbs. drummettes
• 1 1/2 c. ketchup
• 1 c. packed brown sugar
• 1 small onion, finely chopped
• 1/4 c. finely chopped sweet red pepper
• 2 tbsp. chili powder
• 2 tbsp. Worcestershire sauce
• 1 1/2 tsp. crushed red pepper flakes
• 1 tsp. ground mustard
• 1 tsp. dried basil
• 1 tsp. dried thyme
• 1 tsp. pepper

 

Wash chickens and pat dry on paper towels. In a small bowl, combine the remaining ingredients.If you like less heat, reduce amount of crushed red pepper flakes. Pour over chicken; stir until coated.

Cover and cook on low for 5-6 hours or until chicken juices run clear.

 

Easy Stuffed Mushrooms

 

• 12 whole fresh mushrooms
• 1 tbsp. vegetable oil
• 1 tbsp. minced garlic
• 1 (8 oz.) package cream cheese, softened
• 1/4 c. grated Parmesan
• 1/4 tsp. ground black pepper
• 1/4 tsp. onion powder
• 1/4 tsp. ground cayenne pepper

 

Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

 

Grilled Fruit Kabobs

 

• 8 wooden skewers
• 1/2 c. apple jelly
• 1 tbsp. lemon juice
• 1/8 tsp. ground cinnamon
• 1/2 of a medium fresh pineapple, peeled and cored (about 9 oz.)
• 2 c. large fresh strawberries
• 1 nectarine, seeded and cut into wedges
• 1/2 of a 10-oz. loaf frozen pound cake, cut into 1-1/2-inch cubes
• 8 small firm kiwi fruit, peeled and cut in half crosswise

 

Before grilling, soak wooden skewers in water for one hour.

For sauce, combine apple jelly, lemon juice, and cinnamon in a saucepan. Cook over low heat, stirring occasionally, until smooth and bubbly. Remove from heat; set aside.

Cut pineapple into 1-1/2-inch pieces. Thread pineapple, strawberries, nectarine wedges, and cake cubes alternately onto skewers, placing kiwi halves on each end. Leave a little space (about 1/4 inch) between each piece so heat can go all around. Place kabobs on grill rack but not directly over heat.

Cover grill. Grill kabobs two minutes. Carefully turn skewers over. Use oven mitts to protect hands.

Brush sauce over kabobs leave on grill until heated through. Turn. Brush with sauce. Remove kabobs from grill.

Marinated Broccoli and Cauliflower Salad

 

• 2 heads broccoli, broken into florets
• 1 head cauliflower, broken in florets
• 1 green pepper
• 1 red pepper
• 3-4 stalks celery
• 1 onion, finely diced
• 1⁄2 c. white wine vinegar
• 2 tbsp. poppy seeds
• 1 c. white sugar
• 2 tsp. mustard powder
• 1⁄2 tsp. salt
• 1 1⁄2 c. olive oil

 

Blanch broccoli and cauliflower until just tender. Drain and rinse with cold water.

In a large bowl combine cauliflower, broccoli, peppers, celery and onion.

In a saucepan, place the vinegar, poppy seeds, sugar, mustard, salt and oil. Boil until the sugar has dissolved.

Pour the marinade over the vegetables and mix well.

Cover and refrigerate overnight, stirring several times before serving.

 

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