Our New Year's Eve Menu

Source

Happy New Years Eve! Our Eve celebration is underway and we are so happy to share it with some special people and a series of so many tasty foods. Is there any better way to ring in the new year  other than with loads of delicious goodies to eat?

A quick look at our New Years Eve Celebration Food Menu:

To Eat:

• Customized Homemade pizzas using this gal's pizza dough recipe
• Fresh Mixed Winter and Lettuce Green Salad  with Balsamic vinegar and Parmesan Cheese dressing
• Black Eyed Pea Cold Salad
• Vegan Cashew Nut and Roasted Red Pepper Dip (Recipe to follow later this week)
• Sweet and Spicy Cayan and Rosemary Popcorn

To Drink:

• Infused Pomegranate Vodka Mixed Drinks
• Sparkling Cranberry Juice Cocktails (for the non-alcoholic drinker)
• Sierra Nevada Beer (reminds me of Chico!)
• And of Course, Champaign

Dessert:

• Homemade Pumpkin Cheesecake Pie (made by my husband-score!)

 Are you planning to eat anything tasty this New Years Eve?

Vegetarian Sundays::Stuffed Peppers

.......................................................................................................................................................

Happy Sunday all! I had such a lovely Saturday. It was good to go outside and play a little. For dinner we enjoyed this super-easy stuffed pepper. It's so easy, even my sister (who HATES to cook, but LOVEs to bake could make it).

Ingredients:
1 Pablano Peper
At least 3 large pieces of cheddar cheese
Sauted Mushrooms
Dash of white wine
Dash of olive oil
1/4 cup vegetable oil


Construct Your Pepper:
Saute the mushrooms in a little olive oil and white wine, just a dash of each, until the mushrooms have released their water. Carefully slice off the top of the Pablano pepper and remove the top and seeds. Clean out the pepper removing all of the seeds. Slice the cheese and stuff the peppers with the cheese and cooked mushrooms. Place on a baking sheet, douse in vegetable oil and cook in your oven (I cook mine in the toaster oven) at 400 Degrees Fahrenheit for 15-20 minutes, or until the tops of the peppers have browns the and skin is beginning to peel. Serve hot with guacamole, and a cabbage salad.