What are some good snack type of foods to serve at a small New Year’s eve gathering? What would you like?

I am having just a small gathering, but wanted new ideas for what to serve. Mostly bite size, finger food. ALso, good drink ideas?

Thanks! And Happy New Year to you!

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7 Responses to “What are some good snack type of foods to serve at a small New Year’s eve gathering? What would you like?”

  1. shygirl93 said:

    Chicken Wings
    Chicken Fingers
    Cheese
    Fruit
    Chips
    Soda
    Hot Chocolate
    Alcohol, maybe

  2. CheddarCheese said:

    Confetti Pinwheels

    1 (8 ounce) can refrigerated crescent dinner rolls
    1/4 cup nacho cheese dip
    1/3 cup finely chopped red pepper
    1/3 cup chopped green onions

    Heat oven to 350 degrees F. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.
    Spread cheese dip over each rectangle to within 1/4 inch of edges. Sprinkle with bell pepper and onions.
    Starting with 1 short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on ungreased cookie sheet.
    Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.
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    Noisemakers

    24 wonton wrappers
    1/4 cup butter or margarine, melted
    1 teaspoon dill weed, divided
    1/4 teaspoon garlic salt
    1 (8 ounce) package cream cheese, softened
    1 tablespoon sour cream
    1/2 teaspoon lemon juice
    1 (6 ounce) can crabmeat – drained, flaked and cartilage removed

    Place a wonton wrapper on a work surface with one corner facing you; roll into a cone. Cut the open end with a sharp scissors until edge is even. Place a 1-in. foil ball in opening. Place seam side down on a greased baking sheet. Repeat with remaining wonton wrappers.
    Bake at 375 degrees F for 10 minutes or until golden brown. In a small bowl, combine the butter, 1/2 teaspoon dill and garlic salt. Brush over horns. Remove to a wire rack to cool completely. Remove foil balls.
    In a mixing bowl, beat cream cheese until smooth. add the sour cream, lemon juice and remaining dill; mix well. Fold in the crab. Transfer to a pastry or plastic bag; cut a hole in the corner. Pipe into cooled horns.
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    Brie en Croute

    1 sheet Puff Pastry
    1 egg
    1 tablespoon water
    1/4 cup toasted sliced almonds (optional)
    1/4 cup chopped fresh parsley
    1 (13.2 ounce) round Brie cheese
    crackers

    Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F. Mix egg and water.
    Unfold pastry on lightly floured surface. Roll into 14-inch square. Cut off corners to make a circle. Sprinkle almonds and parsley in center of circle. Top with cheese. Brush edge of circle with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2 inches from edge of cheese. Fold these two sides onto the round. Press edges to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps if desired. Brush with egg mixture.
    Bake 20 minutes or until golden. Let stand 1 hour. Serve with crackers
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    Thai Chicken Satays

    1/2 cup canned coconut milk
    1 1/2 teaspoons ground coriander
    1 teaspoon yellow curry powder
    1 teaspoon fish sauce
    1/2 teaspoon chili oil
    1 pound skinless, boneless chicken breast halves – cut into strips
    1 tablespoon chopped fresh cilantro
    1 tablespoon chopped unsalted peanuts
    12 wooden skewers, soaked in water for 15 minutes
    1 cup prepared Thai peanut sauce

    In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
    Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.
    Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce for dipping.
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  3. LOW-KI said:

    rotel dip is always a hit, the little meatballs as well, i enjooy the little barbeque sauages..and hotwings.walmart has a great dish in their deli for parties if you are crunching on time as well..as far as drinks goo, punch is always a hit…spike it to really get things popping! =)

  4. Anatolia said:

    chocolate fondue+ strawberry ( you can buy a fondue set 5$ at Ross)

    potato salad

    cheese plate+ crackers

    chips+ salsa

  5. mamamia said:

    assorted finger sandwiches – always a big hit !!

    you can make bite size trays of assorted ones cut either in half or in quarters and use different types of breads and cut crusts off…dark rye,wheat,french, white..croissants.. be creative and use nice platters/plates/serving trays…..refill when low….make sure to remind people to eat..while drinking at your party…pass a tray around from time to time !.. people will nibble while drinking.

    egg salad.. or deviled eggs
    tuna salad
    chicken salad
    ham
    ham/cheese
    cheese( for vegetarians)
    cream cheese and cucumber sandwiches
    smoked salmon and cream cheese/dill

    veggie platter with carrots/celery/broccoli, radishes…etc and ranch dressing

    chips/dip

    brie/crackers/grapes platter

  6. WriteSites said:

    there is a punch that my family used to make with seven up, lemonade, and sherbert ice cream that is pretty good.

    for snacks I’d say chex mix, cookies, and lots of veggies and dip. for cocktails all you really need is champagne.

    I’m putting a link to a party-planning guide below.

  7. minwella29 said:

    this is one of my favorite recipes. Get a box of the philo shells and a things of TGI Fridays spinach artichoke dip, heat the dip in the microwave as directed then fill the philo shell and heat in the oven till shells are golden brown, really easy and delicious, 1 box of sheels=1 box of the dip




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