A New Year’s Celebration just isn’t complete without Champagne, and I’ve put together a selection of three different Champagne drinks to help you ring in the New Year.

We’ll start off with a delicious “Mexican Bubbly”, along with M&J’s Champagne Spritzer and finish the trio with a Pomegranate Champagne Twist.  Champagne is a fun and easy drink to get creative with!

M&J’s Champagne  Spritzer

• 1 part Chardonnay
• 2 parts Pineapple banana juice
• Champagne

1. In a large pitcher mix the chardonnay and the juice together. Fill a champagne flute 3/4 full with chardonnay/juice mix and top with champagne.

Mexican Bubbly

• 3 parts Limeade
• 1 part Tequila
• Champagne

1. In a large pitcher mix together limeade and tequila. Fill a champagne flute 3/4 full with limeade and tequila mix and top with champagne.

Pom Pom

• Pomegranate juice
• Champagne
• Pomegranate seeds

1. Fill a champagne flute 1/4 full with pomegranate juice, fill to the top with champagne and top with a few pomegranate seeds.

This appetizer is the ultimate in make ahead.  Arrange the platter up to a day ahead, keeping the bread separate. When you are ready to serve, put the platter out on the counter finish with the bread and serve.

This can be out for several hours with out refrigeration.

Ingredients

• 8 oz or 2 large balls fresh mozzarella cheese
• 5 dates, sliced and half and pit removed
• 10 slices prosciutto
• 1 cup pitted mixed olives, in a small bowl
• 1 1/2 cups marinated artichokes, in a small bowl
• 1/2 pound Brie3/4 pound White cheddar, sliced thin
• 1/2 pound blue or gloucester cheese
• 1/2 pound parrano or gouda cheese, sliced thin
• 1 1/2 cups tomatoes
• 1 1/2 pounds salami
• 1 baguette, sliced into 1/2 inch rounds

Directions

1. Slice each mozzarella ball into 5 slices.
2. Lay half of a date on each slice of mozzarella. Wrap each mozzarella and date with a slice of prosciutto.
3. On a large platter place the bowls of olives and artichokes in the middle.
4. Arrange cheeses, salami, prosciutto wraps, tomatoes and bread around the olives and artichokes.

Cranberry Orange Ginger Sauce

Makes about 2 cups

Quick Tip: Make ahead and freeze. Once the sauce is cooked cool in the fridge. Place the cooled sauce into ziplock bags and freeze for up to 3 months.
To serve, allow to defrost at room temp for 20-30 minutes.

Ingredients

• 2, 12oz packages fresh cranberries
• 1 3/4 cup sugar
• 1 medium orange, zest and juice
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• pinch of salt

Directions

1. Place all of the ingredients into a large sauce pot and stir.
2. Cook on medium for 20-25 minutes, stirring occasionally.

Sauteed Green Beans with Leeks and Bacon
Serves 4-6

Ingredients

• 1 Cup –Bacon (sliced in to bits)
• 1 Cup – Leek (sliced 1/4 inch)
• 1 Pound -Haricot Verts (or green beans)
• 1/4 Cup –Almonds (slivered)

Directions

1. In a medium sauté pan, over med/high heat cook bacon until crisp (about 8-10min) stirring occasionally.
2. Remove bacon from pan and set aside, leaving drippings in the pan.
3. Add leeks to pan with drippings, sauté on medium heat for 5-7 min, stirring occasionally.
4. Add green beans to leeks and sauté for 10 minutes, stirring occasionally.
5. In a separate small pan toast almonds over medium heat stirring so not to burn. Toast almonds until fragrant, about 5 minutes.
6. Toss green beans, bacon and almonds together and serve.

Sausage  Sage and Cranberry Stuffing
Serves 12

Quick Tip: To freeze place in a freezer safe  baking dish and cover with foil. Freezer for up 3 months. From frozen, place covered stuffing in a 400° oven and bake for 1 hour, uncover and bake until heated through. If the stuffing seems a little dry, pour 1/2 cup of chicken broth over the top.

Ingredients

• 2, 14oz cans or 2 1/4 cups chicken broth
• 1/2  teaspoon allspice
• 2 cups dried cranberries
• 1/4 Cup maple syrup
• 1 Tablespoon olive oil
• 2 cup sweet onion, medium dice
• 11/2 cup  celery, small dice
• 1 Tablespoon garlic, minced
• 2, 12 oz  low fat or regular sausage (such as jimmy dean)
• 1/4 cup  parsley, roughly chopped
• 1 Tablespoon dried sage
• 1 teaspoon thyme
• 9 cups stuffing bread crumbs

Directions

1. Pre heat oven to 375 °
2. In a large bowl mix together chicken broth, allspice, cranberries and maple syrup, set aside.
3. Add olive oil, onions and celery to a large skillet and sauté over medium heat for about 5 min or until onions turn translucent, stirring occasionally.
4. Once onions are translucent, turn heat to low and add garlic, cook 2 minutes.
5. Add onion mixture to the bowl with the broth.
6. Heat the same skillet, over med/high heat. Add sausage, allow to cook for about 5 minutes, breaking up large pieces while sausage starts to brown.
7. Add parsley, sage and thyme to the sausage, mix and cook until sausage is fully cooked about 5 minutes, stirring occasionally.
8. Add cooked sausage to the rest of the cooked ingredients in the large bowl, stir.
9. Pour the bread cubes in the bowl and stir well.
10. Place stuffing in a 9.5 x 16 baking dish.
11. Cover baking dish with foil and bake for 40 minutes.  Remove foil and allow to brown for 5-10 minutes.

Baked Sweet Potatoes with Candied Pecans and Blue Cheese

Makes 10 Potatoes

Quick tip: To cut down on fat you can use half and half instead of heavy cream and olive oil instead of butter, the flavor won’t be quite as rich.

Ingredients

• 5 sweet potatoes, I use the darker skinned potatoes with orange flesh
• 1/4 cup mascarpone cheese
• 1/2 Tablespoon maple syrup
• 1 Tablespoon heavy cream
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 Tablespoons butter, room temp
• 1/3 cup brown sugar
• pinch of salt
• 1/8 teaspoon cinnamon
• pinch of ginger
• pinch of nutmeg
• 3/4 cup pecans, chopped
• 1/2 cup blue cheese (optional)

Directions

1. Pre-heat your oven to 400°.
2. With a fork prick each potato about 5 times, place on a cookie sheet. (If you have a sil-pat, lay that on your cookie sheet and bake the potatoes on it).
3. Place the potatoes in your hot oven and bake for about 40-60 minutes or until easily pierced with a fork.
4. While the potatoes are baking, in a medium sauté pan over medium heat, add butter and brown sugar.
5. Once the butter has melted stir in the salt, cinnamon, ginger and nutmeg. Cook for 2 minutes, stirring occasionally. Once the sugar has started to bubble, turn off the heat and stir in the pecans. Please the candied pecans on parchment paper or a non stick surface and allow to cool.
6. Once the potatoes are tender, remove them from the oven and slice each potato in half lengthwise.
7. In a mixing bowl or stand mixer, add mascarpone, maple syrup, heavy cream, salt and cinnamon.
8. Once the potatoes are cool enough to handle, but still warm very gently scoop out the insides leaving the skin in tact, and place the insides in the mixing bowl with the other ingredients, reserving the skin.
9. Using a hand mixer or stand mixer with a whisk attachment, whisk together on high until well incorporated and most of the lumps are gone about 1 minute.
10. With a large spoon scoop about 1/3 of a cup the whipped potatoes into each one of the skins. Top each potato evenly with candied pecans and crumble the blue cheese over the pecans.
11. Bake at 375° for 7-10 minutes or until the cheese is melted and the potato is heated through.

*If you want to make ahead and freeze: Follow the recipe, after the stuffed potatoes are baked, place in the fridge to cool. Once cool, place the potatoes in a freezer safe container or zip lock bag. Store in the freezer for up to 2 months.
To serve straight from the freezer: Preheat your oven to 400°.  Place the potatoes in an oven safe dish and cover with foil. Bake for about 35 minutes, uncover and finish baking until cheese is melted and potatoes are hot, about 10 minutes. Serve.

Cyclops Deviled Eggs Recipe
Makes 12
This appetizer is a perfect start to a Halloween dinner or substitute the olive for diced tomato or leaf of cilantro and you have a delicious appetizer for anytime of the year.

Quick tip: If you are in a hurry, hard boil the eggs and keep in the refrigerator for up to 1 day .  You can use bacon bits, in place of cooking the bacon.

Ingredients:

• 6 eggs
• 1 1/2 Tablespoons mayonnaise
• 1/3 cup or 1/2 of an avocado, peeled and chopped
• 1 1/2 teaspoon shallot (or onion) , minced
• 1 teaspoon lemon juice
• 2 strips of bacon, cooked crispy
• 4 olives, sliced into rounds
• salt

Directions:

1. Place whole eggs in a medium pot and cover with cold water and a tight fitting lid. Bring to a boil over med/high heat. Once at a boil remove from heat and let sit for 10 minutes.
2. Pour out hot water and run cold water over the eggs.  Crack eggs and peel under cold running water.
3. Slice eggs in half length wise and scoop out the yolk into a mixing bowl, reserve the whites.
4. Smash and mix the yolks, mayonnaise, avocado, shallot and lemon juice.  Season with salt.
5. Place bacon in a food processor and blend until the bacon is finely minced to create a “bacon powder”.
6. Spoon about 1 tablespoon of avocado mixture into the empty cavity of an egg white.  Repeat with remaining whites.  Sprinkle with bacon powder and finish with an olive slice.

Mummy Mashed Potatoes
Serves 6
Quick tip: To save time, peel and cut potatoes up to 4 hours ahead of time, keep covered in cold water.

Ingredients:

• 8 cups potatoes, peeled and cut into 1 inch dice
• 8 oz Mascarpone cheese
• 1/4 cup lite sour cream
• 2 Tablespoons butter
• 2 Tablespoons milk
• 1/2 tsp Salt

Directions:

1. Place potatoes in a large pot of cold water.  Bring to a boil over medium/high heat.  Reduce heat to medium and lightly boil until tender, about 15-20 minutes.  Drain out liquid in a strainer.
2. In a large bowl or mixing bowl add mascarpone cheese, sour cream, butter, milk and salt.
3. Pour the potatoes over the cheese mixture.  With a stand mixer (whisk attachment) or hand mixer, whip the all the ingredients together on medium/high speed until most all of the lumps are gone.  If it seems a little dry add 1-2 more Tablespoons milk.

Vampire Veggies
Serves 4-6
Quick tip: You will know when the oil is hot enough when you dip a wooden spoon in the oil and bubbles form around it.

Ingredients:

• 1 Tablespoon olive oil
• 8 oz package or 2 cups sugar snap peas
• 2 cups carrots, cut into matchsticks
• 1 teaspoon garlic, minced
• 1 tablespoon black sesame seeds
• Pinch of salt and pepper

Directions:

1. In a large sauté pan, heat olive oil over medium/high heat until oil is glistening. Add the peas and carrots to the skillet and cook on high for 3 minutes, stirring occasionally.
2. Turn heat down to low and add garlic, sesame seeds, salt and pepper.

*If you can’t find black sesame seeds you can use toasted sesame seeds.

Monster Meatloaf Recipe
This recipe makes 2 loafs, perfect for a large party or to freeze for a no fuss dinner. Each loaf serves 4-5 people.  

Quick tip: Use a food processor to mince onion, garlic and sun dried tomatoes.

Ingredients:

• 1 cup yellow onion, grated
• 2 medium garlic cloves, minced
• 1 1/2 cups sun dried tomatoes, puréed
• 1 1/2 Tablespoons Italian seasoning
• 1 1/2 teaspoon dried thyme
• 2 eggs
• 1/3 cup ricotta cheese
• 1 cup parmesan cheese, grated
• 3/4 cups breadcrumbs
• 1 1/2 Tablespoons Worcestershire sauce
• 1 teaspoon salt
• 2 pounds ground beef
• 1 1/2 pounds or 2, 12 oz packages ground pork sausage
• 2 cups ketchup
• 1 1/2 cups jelly, marionberry or blackberry

Directions:

1. Pre-heat oven to 375°
2. In a large bowl, mix onions, garlic, sun dried tomatoes, Italian seasoning, thyme, eggs, ricotta, Parmesan, breadcrumbs, Worcestershire and salt together until all ingredients are well incorporated. Place beef and sausage in the bowl with the rest of the ingredients and with your hands mix together until just incorporated.
3. Portion out into 2 equal size meatloaf’s. Place in two, 7 cup round baking dishes or two, loaf pans.
4. In a small bowl , whisk together ketchup and jelly. Pour half of the ketchup mixture over each meatloaf.
5. Bake uncovered for about 1 hour- 1 hour 15 min. or until internal temperature reaches 160°.

*To freeze: cover uncooked meatloaf tightly with aluminum foil, label with content and date. Keep in the freezer for up to 3 months.
To bake frozen meatloaf: bake covered in a 400° oven for 1 hour. Uncover and finish baking for another hour or until internal temperature reaches 160°.