New Year’s Eve

I really have been preparing my whole life for entertaining. I love cooking, making appetizers and dips. Even though we don’t invite people we still party like we have half a dozen guests. Here are the highlights from our New Year’s eve food. Jalapenos poppers, they were a bit hotter than I like, but they were still gone in 20 min.

IMG_4875

I made stuffed mushroooms for Madigan.
IMG_4879

IMG_4876

I like a good spinach and artichoke dip.
IMG_4884

I had my first sausage ball at christmas, and wanted to see if I could make them gluten free…they were close, but turned into sausage cakes. Oh gluten you make things so much better.
IMG_4886

This is almost the Superbowl menu, minus the wings and shrimp. New Year’s day I am making a ham, an uncured local ham. I am going with a recipe that is very different than what we normally do with a Smithfield ham. Since this one hasn’t been brined, smoked or cured. Also will make black eyed peas, which we have done since Boomer and I got together, greens and rice. All good luck food. We could use a good 2014!