NYE Easy appetizers and cocktails!

Who's ready to kick off the new year?! 2016 was an absolute blessing from God and we are looking forward to see what adventures 2017 has in store for us! 

This year we are taking it easy and planning to celebrate with family in our new home. Our community also has a block party that we may stop by to say hi (Our street is literally THE coolest :) 

So in order to get the night started I've gathered two amazingly easy appetizers and two fun cocktails! 

Lets start with these champagne jello shots shall we! (This recipe was found on TASTY and you can watch the whole video on their Facebook Page)

I don't have any pics yet since mine our still setting in the fridge! No worries though I will share as soon as they are done! 

Ingredients:

2 Cups Hot Water

4 packets of unflavored Gelatin

1 bottle of Cream Soda

3/4 Bottle of Champagne 

Sprinkles

Recipe:

Boil the two cups of hot water and dump into a glass baking pan.

Add the four packets of gelatin.

(Let cool for a few minutes)

Add the cream soda. Add the champagne.

Stir it up.

Let sit overnight or at least 3-5 hours.

Top with sprinkles right before you serve! 

Sparkling Cranberry Cocktail

I don't have an exact recipe for these as I just make them! ;)

In a champagne flute I pour half light cranberry/ half champagne and top it off with a splash of ginger ale.  Garnish with a lime!  

Pigs in a Blanket

Ingredients:

-Two packages of all beef Lil Smokies

-Four tubes of Pillsbury Crescent Rolls

Recipe:

-Preheat oven to 400 degrees

-Roll out and separate your crescent rolls

-Cut each crescent roll in half and roll around a lil Smokie

-Bake on cookie sheet lined with foil for about 10-13 minutes or until the crescent rolls are browned.

Serve with condiment dipping sauces

 Raspberry Balsamic Meatballs (Slow Cooker)

I found these yummy meatballs over on the blog www.thefoodcharlatan.com

(You can see her recipe and pictures below)

Ingredients:

• 1 batch Easy Baked Meatballs, or a 2 lb package frozen meatballs
• 1 cup raspberry preserves
• 2 tablespoons sugar
• 3 tablespoons balsamic vinegar
• 1 and 1/2 tablespoons Worcestershire sauce
• 1/4 teaspoon red pepper flakes
• 1 tablespoon fresh ginger, grated or minced
• sliced green onions, for garnish
• Sesame seeds, for garnish

1. Spray your crock-pot with nonstick spray. Add the raspberry preserves, sugar, vinegar, Worcestershire sauce, and red pepper flakes, and stir together, using a whisk if you want.
2. Once combined, remove a 1/2 cup of the mixture and set aside.
3. Add the meatballs (it's okay if they are frozen) and stir to coat.
4. Cover and cook on low for 5 hours, or on high for 2 and 1/2 hours.
5. Remove the lid to add the ginger and reserved sauce. Turn the Crock pot to High if it is not already there. Cook for another 15-20 minutes, or until the sauce has thickened slightly.
6. Garnish with green onions and/or sesame seeds.

This recipe doesn't have to be made in the slow cooker. You can bake these with the sauce in a baking dish. I would start with 30 minutes at 350 degrees.

Creamy Spinach Artichoke Dip

Ingredients:
-1 cup thawed frozen chopped spinach
-1 can artichoke hearts
-6 oz cream cheese
-1/4 cup sour cream
-1/4 cup light mayo
-1/3 cup grated parmesan
-1/2 tsp red pepper flakes
1/2 tsp salt
-1/4 tsp garlic powder
-cracker, pita chips or french bread bites

Directions:
Boil the spinach and the artichokes in water until tender. Drain water. Warm the cream cheese in the microwave for one minute and stir in (in crock pot) all other ingredients. Keep slow cooker on "warm" and let people spoon out desired amounts. Serve with your crackers, pita or bread crisps. 

Whatever you chose to do this new years eve make sure to be safe and have fun! 

Happy New Year friends!