This year, we are facing reality.  If you have not finished Christmas preparation by Christmas eve, there is little we can say to help you get it done.  Therefore, we have turned out attention to giving you tips and recipes about New Year’s Eve.  I hope you have enjoyed the range of possibilities we have given you.  Now here are the recipes which we prepared on the show.  Happy New Year!!!!

Chocolate Snack Mix

1 ½ cup Rice Ches Cereal

1 ½  cup Wheat Chex Cereal

1 ½  cup Cheerios

2 cups pretzel sticks

¼ cup roasted almonds

2 blocks semisweet chocolate, cut up

¼ tsp cayenne pepper

Butter flavored cooking spray

Combine first five ingredients and coat with butter flavored cooking spray.  Spread on baking pan and place in preheated 250 degree oven for 30 minutes, stir twice during cooking time.  Remove from oven to cool.  In a microwave safe glass bowl add chocolate.  Microwave for 30 seconds, stir, and repeat until chocolate is melted.  Mix cayenne pepper in melted chocolate.  Drizzle chocolate over cereal mixture.  Allow to cool before breaking the finished mix apart.  Will keep several days in a tightly covered container.

Please note that is significantly lower in fat and sodium than the standard snack mix.

Cranberry Chicken Spread

            8 oz cream cheese, softened

            ¼ cup sour cream

            4 oz leftover chicken (or rotisserie chicken if you have no leftovers)

            ¼ cup leftover cranberry sauce (whole berry works best but use what you

                        have.)

Blend all ingredients and allow to chill at least an hour before serving with crackers or light party rye slices.  You can soften this with a little buttermilk to turn it into a nice dip for pita chips or even potato chips.

Mocha Fondue

            8 oz semi sweet chocolate chopped

            1 14 oz can sweetened condensed milk

            1/3 cup espresso (or other strong brewed coffee)

In a heavy saucepan over low heat combine chocolate and milk.  Cook, stirring constantly, until the chocolate is melted.  Stir in espresso.  Turn into a chafing dish over hot water and serve with fruit and pound cake squares.

Mexican Roll Ups

            2 8 oz pkg cream cheese

            2 cups Mexican cheese blend

            2 small cans green chilies

            1 small can chopped black olives

            2 to 3 TBSP fresh cilantro, chopped

            ½ tsp cumin

            10 or 12 inch torilllas

Mix all ingredients and spread evenly over flour tortillas.  Roll up and wrap in plastic wrap and chill.  Slice crosswise in ½ inch slices to serve.