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I hope everyone had a wonderful Christmas and got to share special moments that you’ll cherish with family.

Aly and I were driving most of the time, even though her parents don’t live in Warroad anymore!

We hosted my immediate family Friday night before Christmas for a nice Christmas barbecue, despite the nasty temperatures, and then Saturday morning we packed up and drove out to her parents’ house in Hutchinson. Christmas morning, we  drove up to her grandma’s house in Thief River Falls, and stayed up there for a day, so it ended up being quite the tour of western Minnesota for us!

But, we got to spend time with my family, and her family and all of our nieces and in-laws and parents, and we’re grateful and thankful for the time we got with all of them.
Our Christmas was magical, and I hope yours was too!

But, we’re on towards New Year’s now, and there’s plenty of good shareables and appetizers to come up with for your gatherings.

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This is one of my favorite dips around this time, and I always get excited when someone says they are bringing it to a gathering! And it’s really easy to make if you want to be the one who brings it!

CROCK POT 
BUFFALO CHICKEN DIP
4 c. shredded, cooked chicken (about 1 large rotisserie chicken)
8 oz. shredded sharp cheddar cheese
8 oz. shredded pepper jack cheese
2 8-oz. blocks of cream cheese, softened
1 c. buffalo sauce, plus more for garnish
2/3 c. ranch dressing
2/3 c. blue cheese crumbles, plus more for garnish
Chopped chives, for garnish
Carrots, celery sticks, and tortilla chips, for dipping

Stir together the chicken, cheddar cheese, pepper jack cheese, cream cheese, buffalo sauce, ranch dressing, and blue cheese in a 6-quart slow-cooker. Cover and cook on low for 2 to 4 hours, stirring occasionally.

To serve, garnish the dip with blue cheese crumbles, buffalo sauce, and a sprinkle of chives. Hold on warm for up to 2 hours. Serve with carrots, celery sticks and tortilla chips.

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This recipe has what everyone will flock to at your New Years Eve party!

PULL APART 
CHEESE BREAD
1 lb. round sourdough bread loaf
1 6- to 8-oz. jar prepared pesto
1 8-oz. bag shredded mozzarella cheese
Nonstick cooking spray

Preheat the oven to 350 degrees. Slicing just to the bottom but not through the bottom of the loaf, cut 3/4-inch thick parallel slices. Rotate the bread 45 degrees and repeat the slices, creating a diamond pattern in the loaf.

Spread the pesto in between the bread slices. Fill the grooves with mozzarella. Spray a piece of foil with nonstick cooking spray and wrap it around the loaf. Bake until the cheese is melted, about 30 minutes.

Remove the bread from the foil and return to the sheet tray. Increase the oven to broil. Broil just until the cheese is bubbling and the top is golden brown, 1 to 2 minutes.


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Everyone loves pizza, but it’s not very practical on New Years if you have a large gathering. Enter: pizza dip!


PIZZA DIP
1/2 c. mini pepperoni
2 8-oz. blocks cream cheese, softened
1 1/2 c. grated parmesan, divided
1 tbsp. dried Italian seasoning
1 c. marinara sauce, divided
2 c. grated mozzarella, divided
1/4 c. sliced black olives, divided
1/4 c. diced green bell pepper, divided
1/4 c. diced red onion, divided
Toasted baguette sliced

Preheat the oven to 375 degrees.

Place the pepperoni on a paper towel lined plate. Microwave on high for 45 seconds. Blot the tops of pepperoni with a paper towel to remove excess oil. Set aside.

Stir to combine the cream cheese, 1/2 cup parmesan, and Italian seasoning in a medium mixing bowl. Spread the mixture in an even layer in a 9-inch deep dish pie plate.

Add 1/2 cup marinara and spread evenly over the cheese mixture. Sprinkle with 1 cup mozzarella, 1/2 cup parmesan, and 2 tablespoons each of pepperoni, black olives, bell pepper, and red onion. Repeat with the remaining marinara, mozzarella, parmesan, pepperoni, olives, bell pepper, and red onion.

Bake until the cheese is bubbling and beginning to brown, about 30 minutes.

Increase the oven to broil and bake 2 minutes more. Let cool for 10 to 15 minutes before serving. Serve with toasted baguette slices.

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These are fresh and fruity, and a perfect complement to the heavy and salty apps served on New Years.


CRANBERRY BRIE BITES
One sheet frozen puff pastry, from  17oz box
Nonstick cooking spray
4 oz. brie cheese
1/2 c. cranberry sauce, homemade or canned
3 tbsp. raw shelled pistachios, chopped
Flaky sea salt and ground black pepper, optional

Thaw the puff pastry according to package directions.

Preheat the oven to 400 degrees . Spray a 24-well mini muffin pan with non-stick cooking spray. Place the brie in the freezer for 20 minutes or until firm to the touch.

On a well floured surface, roll the sheet of puff pastry into a 10x15-inch rectangle. Cut the pastry into 4 strips lengthwise. Then, cut the pastry crosswise into 6 strips, creating 24 squares. Press the pastry squares into each well of the muffin pan, letting the excess stick up over the edges.

Cut the firm brie into 24 (½-inch) slices. Place a piece in the center of each pastry square. Top each with about 1 teaspoon of cranberry sauce. Sprinkle with chopped pistachios.

Bake for 15 minutes or until the puff pastry is golden brown on the edges and the cheese is bubbly. Let cool in the pan for 5 minutes. Remove the bites from the pan and garnish with sea salt and pepper, if desired.

TFD: “New year — a new chapter, new verse or just the same old story? Ultimately we write it. The choice is ours.” - Alex Morritt

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