Partying like it’s 2012 may be fun, but it can also be costly if you don’t plan ahead. If you are looking for ways to preserve your budget without skimping on your last party of 2011, then consider hosting a potluck and asking friends and family to bring their favorite dish to pass as you usher in the New Year.
For those of you faced with the task of making a dish that is easy, inexpensive and will travel well, as you head over to a New Year’s Eve bash, consider the following recipes:
Mediterranean Chicken Pasta Bake
Ingredients:
1 box (16 ounces) penne pasta, cooked al dente
1 tablespoon olive oil
1/2 of a red onion, sliced thin
3 cloves garlic, minced
Salt and pepper
3 teaspoons dried basil
1 1/2 teaspoons dried oregano, divided
4 cups cubed cooked chicken breast
1 can (29 ounces) crushed tomatoes
1 can (14 ounces) diced tomatoes with juice
1/4 cup water
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 jars (6 ounces) marinated artichoke hearts, drained
1 /2 cup pitted Kalamata olives
1/2 cup shredded Mozzarella cheese
1/2 cup crumbled Feta cheese
Directions:
Preheat oven to 400 degrees.
Heat olive in a large pan.
Cook onion in oil for a few minutes until it starts to get a little soft.
Add garlic and cook for 30 seconds stirring constantly.
Season with salt, pepper, basil and 1 teaspoon oregano.
Add both cans of tomatoes and water and simmer for a couple minutes.
Remove from heat and stir in pasta, spinach, artichoke hearts, chicken and olives.
Spoon pasta mixture into a 9 by 13-inch casserole dish that has been sprayed liberally with PAM.
Top with both cheeses and remaining oregano.
Bake uncovered for 25-30 minutes.
Hot Cocoa Cupcakes
Ingredients:
1 3/4 cups Devil’s food cake mix
1/2 cup water
3 tablespoons vegetable oil
1 egg
1 cup whipped vanilla frosting
1/2 cup marshmallow creme
1/4 teaspoon unsweetened cocoa powder
6 miniature pretzel twists, broken in half
Directions:
Heat oven to 325 degrees.
Place paper cupcake liners in muffin tin.
In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed for about 30 seconds. Then, beat on medium speed for 2 minutes, scraping bowl occasionally.
Divide batter evenly among muffin cups.
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes before removing from pan to cooling rack.
While the cupcakes are cooking mix frosting and marshmallow creme in a small bowl.
Spoon mixture into small Ziploc bag and cut-off the tip of one corner of the bag.
Pipe three small circles of frosting mixture on top of each cupcake to resemble melted marshmallows.
Sprinkle with cocoa powder.
Press pretzel half into side of each cupcake to resemble cup handle.
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