5 New Years Eve Party Recipes

It will only be another week until this year comes to an end. It’s been a great one for me, I hope you can say the same! I have to work this year for New Years Eve, slinging cocktails in Times Square, but I will be able to see the ball drop at midnight. For you lucky ones that host a party, or are invited to one, here are a few recipe ideas!


Louisiana Shrimp Dip

  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1 tsp Creole seasoning
  • 1/4 cup chopped yellow onion
  • 2 tsp minced garlic
  • 2 tsp salt
  • 1 pound Neufchatel cheese (substitute with cream cheese if you can’t find it), at room temperature
  • 2 tbsp buttermilk
  • 2 tbsp green onions, minced
  • 1 tbsp lemon juice
  • 2 tsp hot sauce
  • 1/2 tsp cayenne pepper
  • 1/2 tsp lemon zest

Season the shrimp with the Creole seasoning.

Heat a medium sauté pan over medium-high heat and add olive oil. Add the shrimp and cook for 1 minute. Add onion, garlic and 1/2 tsp salt and keep cooking for another 3 minutes.

In a food processor combine the neufchâtel cheese, buttermilk, green onions, lemon juice, hot sauce, 1 tsp salt, cayenne and lemon zest, and puree for 30 seconds.

Let the shrimp cool slightly and then add them to the mix in the food processor. Puree for another 30 seconds. The dip should be slightly chunky.

Serve with chips and party crackers.

This recipe is by Emeril Lagasse, click here for more recipes


Cocktail Meatballs

  • 1 large egg
  • 1/4 cup heavy cream
  • 3/4 cup white bread, crust removed
  • 1/2 pound ground pork
  • 1/2 pound ground beef
  • 1 garlic clove, minced
  • 1/8 tsp allspice
  • 1/8 tsp black pepper
  • 3/4 tsp salt
  • 1 tsp baking powder
  • parsley for garnish


  • 1/2 cup ketchup
  • 1/2 cup brown sugar
  • 1 tbsp water
  • 1 1/2 tbsp cider vinegar
  • 2 tsp Worcestershire sauce
  • 1 tbsp finely grated shallot
  • 1 garlic clove, minced
  • 1/8 tsp black pepper
  • 1/2 tsp salt

Preheat oven to 325 degrees.

Whisk egg and cream in a small bowl. Stir in the bread and mash thoroughly. Set aside.

Combine ground pork, garlic, allspice, pepper, salt and baking powder and knead well until fully combined. Add the bread mixture and keep kneading until fully combined. Add ground beef and mix thoroughly. Shape mixture into 1-inch-sized balls. Bake in the oven on a baking sheet (sprayed with cooking spray) for 20 minutes.

Meanwhile in a sauce pan, mix together all the ingredients for the sauce, starting with the ketchup. Bring to a simmer, and cook for 10 minutes.

Add the meatballs to the sauce and coat evenly. Transfer them to a serving platter and add toothpicks. Top off with more sauce and garnish with parsley. Serve warm.

This recipe is by Once Upon a Chef. Click here for more recipes


Bacon Wrapped Potato Bites With Spicy Sour Cream Sauce

  • 1 pound small red potatoes
  • 2 1/2 tsp salt
  • 1 1/2 tsp minced rosemary
  • 1 tbsp black pepper
  • 1 pound thick cut bacon
  • 8 oz sour cream
  • 2 tsp hot sauce

Preheat oven to 400 degrees.

Cut the potatoes into 1 inch pieces if they are larger. Add them to a medium pot and add 2 tsp salt, bring to a boil. Once the water boils, cook for 4 minutes.

Drain the potatoes and place them in a large bowl. Add rosemary, 1/2 tsp salt, a dash of black pepper, and toss to coat evenly.

Cut the bacon strips into thirds. Wrap each potato bite in a piece of bacon securing it with a toothpick. Place them on a baking sheet lined with aluminum foil, spaced at least an inch apart. Bake at the potatoes for 15 minutes, then flip each piece and cook for another 15 minutes, or until the bacon is as crips as you like.

Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Place on a serving platter alongside the dip.

This recipe is by kitchen.com


Papas Rellenas

  • 2 pounds of homemade mashed potatoes
  • 2 eggs, lightly beaten
  • 3 tbsp butter
  • 4 tsp corn starch
  • 2 tbsp olive oil
  • 1 pound ground beef
  • 2 tbsp sofrito
  • 4 tbsp tomato sauce
  • 2 tsp dried oregano
  • 1 tsp salt
  • canola oil for frying

Mix together mashed potatoes, eggs, butter and  2 tsp of cornstarch, then set aside.

Heat the oil in a frying pan and cook the ground beef until browned evenly. Add sofrito, tomato sauce, oregano and salt; Mix thoroughly and simmer for 30 minutes. Remove from heat and allow to cool.

Spread a spoonful of potato mix in the palm of your hand, denting it in the center. Fill the dent with the beef mixture. Cover the filling with more potato mix and shape into a ball. Dust the ball lightly with the remaining cornstarch. Repeat steps with remaining mixtures. Deep fry the stuffed potato balls for about 2 minutes until golden brown.

Drain on paper towel and serve hot.


Cookies And Milk Toast

This one is simple! It’s a perfect sweet snack, and if you have children at your New Years Eve party, they will love this treat. Simply pour ice cold milk into champagne flutes and top them off with your favorite colorful cookies!

Have a beautiful New Years Eve, and an even better 2018!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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