4. New Year’s Eve, Winter Comfort & Super Bowl Recipes
Once Christmas is over, entertaining doesn’t stop. New Year’s Eve calls for appetizers and elegant desserts, and January and February bring cozy soups, comfort food and game-day spreads. Many of these recipes scale up easily for a crowd.
76. Marry Me Chicken Tortellini
Why you’ll love it: A creamy sun-dried tomato sauce with tender chicken and cheese tortellini, ready in about 30 minutes.
You’ll need: 1 lb chicken breast (cut into bite-size pieces), 2 tbsp olive oil, 3 minced garlic cloves, 1/2 cup chopped sun-dried tomatoes, 1 tsp Italian seasoning, 1/2 tsp red pepper flakes, 1 cup chicken broth, 1 cup heavy cream, 1/2 cup Parmesan, 18-20 oz refrigerated cheese tortellini, basil.
How to make it: Brown the seasoned chicken in oil until cooked through and set aside. Saute garlic and tomatoes for 1 minute, add broth, cream and seasonings, and simmer 5 minutes. Stir in the Parmesan, add the tortellini, and simmer until tender, about 5 minutes. Return the chicken and finish with basil.
Tip: Stir in a handful of spinach at the end for color.
77. Million Dollar Dip
Why you’ll love it: Rich, creamy and packed with bacon and cheese, it disappears fast at parties.
You’ll need: 8 oz softened cream cheese, 1/2 cup mayonnaise, 1 cup shredded cheddar, 6 slices cooked crumbled bacon, 4 sliced green onions, 1/2 cup sliced almonds (toasted), 1/2 tsp garlic powder, crackers or chips.
How to make it: Mix everything, saving a little bacon and onion to top. Chill for at least 1 hour and serve cold, or bake at 350°F for 15-20 minutes to serve hot.
Tip: Toast the almonds for 3-4 minutes in a dry pan for extra crunch.
78. Pull-Apart Pizza Bread
Why you’ll love it: A cheesy, stretchy loaf that lets guests tear off pieces and dip.
You’ll need: 1 round sourdough or Italian loaf, 8 oz shredded mozzarella, 1/2 cup mini pepperoni, 1/2 cup marinara (plus more for dipping), 3 tbsp melted butter, 1 minced garlic clove, 2 tbsp Parmesan, Italian seasoning.
How to make it: Cut the loaf in a crosshatch without slicing through the bottom. Brush with garlic butter, then stuff with cheese and pepperoni and drizzle with marinara. Wrap in foil and bake at 350°F for 15 minutes. Unwrap, top with Parmesan and bake 10 minutes more.
Tip: Slice through the crust with a serrated knife using a sawing motion.
79. Champagne Jello Shots
Why you’ll love it: Bubbly-flavored gelatin cups are a playful New Year’s Eve treat. (Adults only. Label them clearly and keep them away from children.)
You’ll need: 2 packets (1/4 oz each) unflavored gelatin, 1/2 cup cold water, 1/2 cup boiling water, 1/4 cup sugar, 1 cup cold sparkling wine, edible glitter or a sugar rim (optional), about 12 small 2-oz cups.
How to make it: Sprinkle the gelatin over the cold water and let it sit for 5 minutes. Add the boiling water and sugar and stir until dissolved. Cool 10 minutes, then stir in the sparkling wine. Pour into cups and chill 4 hours.
Tip: Pour the wine in slowly and stir gently to keep as much fizz as possible.
80. Buffalo Chicken Crescent Ring
Why you’ll love it: A spicy, cheesy centerpiece that slices easily for sharing.
You’ll need: 2 tubes (8 oz) crescent dough, 2 cups shredded cooked chicken, 4 oz softened cream cheese, 1/3 cup buffalo sauce, 1 cup shredded cheddar, ranch or blue cheese dressing.
How to make it: Mix the chicken, cream cheese, buffalo sauce and cheese. Arrange 16 crescent triangles in a ring on a pan with the wide ends overlapping in the center and the points facing out. Spoon the filling on the wide ends, then fold the points over the top and tuck under. Bake at 375°F for 20-25 minutes until golden.
Tip: Serve with celery sticks and extra dressing.
81. French Onion Soup Bites
Why you’ll love it: All the flavor of French onion soup in a single bite with melted cheese on top.
You’ll need: 2 large sliced onions, 2 tbsp butter, 1 tsp thyme, 1 tbsp balsamic vinegar, 1 sheet puff pastry, 1 cup shredded Gruyere.
How to make it: Caramelize the onions in butter for 25-30 minutes and stir in thyme and balsamic. Cut the pastry into 24 small squares and press into a greased mini muffin tin. Fill with onions and cheese. Bake at 400°F for 15-18 minutes until golden and bubbly.
Tip: Caramelize the onions ahead; they keep for 3 days in the fridge.
82. Garlic Parmesan Wings
Why you’ll love it: Oven-baked wings that turn out crisp with no deep frying.
You’ll need: 3 lb chicken wings (split), 1 tbsp baking powder (not baking soda), 1 tsp salt, 1 tsp garlic powder. Sauce: 4 tbsp melted butter, 4 minced garlic cloves, 1/2 cup grated Parmesan, parsley.
How to make it: Pat the wings dry and toss with baking powder, salt and garlic powder. Place on a rack over a sheet pan. Bake at 425°F for 45-50 minutes, flipping halfway, until crisp and the internal temperature is at least 165°F. Toss with butter, garlic and Parmesan.
Tip: Dry wings are the key to crispy skin.
83. Smoked Gouda Mac & Cheese Bites
Why you’ll love it: Creamy mac becomes finger food with a crunchy top.
You’ll need: 8 oz elbow macaroni, 2 tbsp butter, 2 tbsp flour, 1 cup milk, 1 cup shredded smoked Gouda, 1 cup shredded cheddar, 1 egg (beaten), 1 cup panko.
How to make it: Cook the pasta 1 minute short of tender. Make a sauce with butter, flour and milk, then melt in the cheeses. Mix in the pasta and, once slightly cooled, the egg. Spoon into a greased mini muffin tin, top with panko, and bake at 400°F for 15-20 minutes. Cool 10 minutes before removing.
Tip: The egg and cooling time help the bites hold their shape.
84. Brisket Sliders with Hawaiian Rolls
Why you’ll love it: Fork-tender brisket on sweet, buttery rolls. It’s a game-day crowd pleaser.
You’ll need: 3-4 lb beef brisket, 1 tbsp each smoked paprika, garlic powder and onion powder, 1 tbsp brown sugar, 1 tbsp salt, 1 tsp pepper, 1/2 cup barbecue sauce, 1/2 cup beef broth, 12 Hawaiian rolls, 3 tbsp melted butter, pickles.
How to make it: Rub the brisket with the spices and place in the slow cooker with broth. Cook on low for 8-9 hours until tender. Shred and toss with barbecue sauce. Fill the split rolls, brush the tops with butter, and bake at 350°F for 10 minutes.
Tip: Skim some fat from the cooking liquid and moisten the meat with it.
85. Sheet Pan Nachos
Why you’ll love it: Layering chips and toppings in two rounds means every chip gets cheese.
You’ll need: 1 large bag tortilla chips, 1 lb seasoned cooked ground beef or 2 cups shredded chicken, 1 can black beans (drained), 3 cups shredded Mexican cheese, 1 jalapeno, salsa, sour cream, guacamole, cilantro.
How to make it: Spread half the chips on a large sheet pan and top with half the meat, beans and cheese. Repeat with a second layer. Bake at 400°F for 8-10 minutes until melted. Finish with fresh toppings.
Tip: Add cold toppings after baking so the chips stay crisp.
86. Loaded Baked Potato Soup
Why you’ll love it: Thick, creamy and topped like a baked potato. Great for cold nights and easy to make ahead.
You’ll need: 4 large russet potatoes (about 3 lb), 6 slices bacon, 1 diced onion, 3 tbsp butter, 1/3 cup flour, 4 cups chicken broth, 1 1/2 cups milk, 1 cup sour cream, 1 1/2 cups shredded cheddar, green onions.
How to make it: Bake or microwave the potatoes until soft and chop. Cook the bacon and crumble it. Saute the onion in butter, whisk in the flour, then add broth and milk and simmer until thick. Add the potatoes, mash some for thickness, and stir in sour cream and half the cheese. Serve topped with the bacon, cheese and green onions.
Tip: Add sour cream off the heat so it doesn’t curdle.
87. Jalapeno Popper Dip
Why you’ll love it: Creamy, cheesy dip with a crunchy golden topping and a little kick.
You’ll need: 8 oz softened cream cheese, 1/2 cup sour cream, 1/2 cup mayonnaise, 1 cup shredded cheddar, 1/2 cup shredded Monterey Jack, 3 diced jalapenos (seeded), 1/2 cup panko mixed with 2 tbsp melted butter.
How to make it: Mix the cheeses, sour cream, mayo and jalapenos. Spread in a baking dish and top with the panko. Bake at 375°F for 20-25 minutes until bubbling and golden.
Tip: Leave some jalapeno seeds in if you want more heat.
88. Philly Cheesesteak Egg Rolls
Why you’ll love it: All of the sandwich’s flavor in a crunchy handheld form.
You’ll need: 1 lb thinly sliced beef (ribeye or roast beef), 1 sliced green pepper, 1 sliced onion, 8 slices provolone (chopped), 12 egg roll wrappers, oil for frying or an air fryer.
How to make it: Cook the beef with the pepper and onion for 8 minutes and let cool. Stir in the provolone. Fill each wrapper, roll up, and seal the edge with water. Air fry at 400°F for 8-10 minutes, or fry at 350°F for 3-4 minutes, until deep golden.
Tip: Cool the filling first or it will steam and tear the wrappers.
89. Tuscan Garlic Butter Shrimp
Why you’ll love it: A quick creamy shrimp dinner with sun-dried tomatoes and spinach.
You’ll need: 1 1/2 lb large shrimp (peeled), 3 tbsp butter, 4 minced garlic cloves, 1/2 cup sun-dried tomatoes, 2 cups spinach, 3/4 cup heavy cream, 1/2 cup Parmesan, 1 tsp Italian seasoning, pasta or rice for serving.
How to make it: Sear the seasoned shrimp in butter for 2 minutes per side and remove. Cook the garlic and tomatoes for 1 minute, add the cream and seasoning, and simmer 3 minutes. Stir in the Parmesan and spinach until wilted. Return the shrimp and toss.
Tip: Shrimp cook fast; remove them as soon as they turn pink.
90. Pigs in a Blanket Wreath
Why you’ll love it: A classic party favorite shaped into a fun, festive wreath.
You’ll need: 2 tubes crescent dough, 1 package (14 oz) cocktail sausages, 1 egg (beaten), everything bagel seasoning, mustard and honey mustard for dipping.
How to make it: Cut the dough into strips and wrap each sausage. Arrange in a ring on parchment with a small bowl in the center. Brush with egg, add seasoning, and bake at 375°F for 12-15 minutes. Fill the center with dip.
Tip: Place them tightly touching so they bake into a pull-apart ring.
91. White Chicken Chili
Why you’ll love it: A creamy, mildly spicy bowl that comes together quickly with rotisserie chicken.
You’ll need: 3 cups shredded cooked chicken, 1 diced onion, 3 minced garlic cloves, 2 cans (4 oz) diced green chiles, 2 cans (15 oz) white beans, 4 cups chicken broth, 1 tsp cumin, 1 tsp oregano, 4 oz cream cheese, lime, cilantro.
How to make it: Saute the onion and garlic. Add chiles, beans, broth, cumin and oregano and simmer 15-20 minutes. Stir in the chicken and cream cheese until melted. Serve with lime and cilantro.
Tip: Mash some beans against the pot for a thicker chili.
92. Bacon Jam Crostini
Why you’ll love it: Sweet and smoky bacon jam on creamy cheese and crisp toast.
You’ll need: Bacon jam: 1 lb chopped bacon, 1 diced onion, 3 garlic cloves, 1/2 cup brown sugar, 1/4 cup maple syrup, 1/4 cup cider vinegar, 1/2 cup strong coffee or water. Crostini: 1 baguette (sliced), olive oil, goat cheese or ricotta, chives.
How to make it: Cook the bacon until crisp, drain most of the fat, and cook the onion and garlic in what’s left. Add the sugar, maple, vinegar and coffee and simmer 45-60 minutes until thick and jammy. Pulse briefly in a food processor. Brush the baguette with oil and toast at 400°F for 6-8 minutes. Top with cheese and jam.
Tip: The jam keeps for a week in the refrigerator.
93. Air Fryer Mozzarella Sticks
Why you’ll love it: Crisp outside and gooey inside, with less mess than frying.
You’ll need: 12 string cheese sticks (halved), 1/2 cup flour, 2 beaten eggs, 1 1/2 cups Italian breadcrumbs, 1/2 cup panko, marinara.
How to make it: Coat each piece in flour, egg, and crumbs, then again in egg and crumbs. Freeze 1-2 hours until solid. Air fry at 390°F for 6-8 minutes until golden. Serve with marinara.
Tip: Cook straight from the freezer and don’t crowd the basket. That prevents cheese from leaking.
94. Loaded Tater Tot Casserole
Why you’ll love it: Comfort food with crispy tots on top of a creamy beef and cheese filling.
You’ll need: 1 lb ground beef, 1/2 diced onion, 1 can (10.5 oz) cream of mushroom or cheddar soup, 1/2 cup sour cream, 2 cups shredded cheddar, 4 slices cooked bacon, 1 bag (32 oz) frozen tater tots, chives.
How to make it: Brown the beef and onion and drain. Stir in the soup, sour cream and half the cheese. Spread in a 9×13 dish and top with tots. Bake at 375°F for 35-40 minutes, add the remaining cheese and bacon, and bake 5 more minutes.
Tip: Arrange the tots in tight rows for even browning.
95. Beef Barbacoa Tacos
Why you’ll love it: Smoky, tender shredded beef with loads of flavor and very little effort.
You’ll need: 3 lb chuck roast (cut in large pieces), 3 chipotle peppers in adobo + 2 tbsp adobo sauce, 4 garlic cloves, 1 chopped onion, 1/4 cup lime juice, 2 tbsp cider vinegar, 2 tsp cumin, 2 tsp oregano, 3 bay leaves, 1 cup beef broth, salt, tortillas, chopped onion, cilantro.
How to make it: Blend the chipotles, adobo, garlic, lime, vinegar, spices and broth into a sauce. Pour over the beef and onion in a slow cooker with the bay leaves. Cook on low for 8 hours until shreddable. Shred, mix with juices, and serve in warm tortillas. Broil the shredded meat for 3 minutes for crisp edges.
Tip: Remove bay leaves before shredding.
96. Cranberry Meatballs
Why you’ll love it: A sweet, tangy sauce made of two ingredients coats every meatball.
You’ll need: 2 lb frozen cooked meatballs, 1 can (14 oz) whole-berry cranberry sauce, 1 cup chili sauce, 2 tbsp brown sugar.
How to make it: Mix the cranberry sauce, chili sauce and brown sugar in a slow cooker. Add the meatballs and cook on low for 3-4 hours. Alternatively, bake covered at 350°F for 30 minutes.
Tip: Keep it on “warm” for parties.
97. Cheesy Garlic Breadsticks
Why you’ll love it: Twisted, buttery breadsticks for pasta night or dipping into marinara at game time.
You’ll need: 1 lb pizza dough (room temperature), 3 tbsp melted butter, 3 minced garlic cloves, 1 1/2 cups shredded mozzarella, 1/4 cup Parmesan, parsley, marinara.
How to make it: Roll the dough into a 10×14 rectangle. Brush with garlic butter and sprinkle mozzarella and Parmesan over half the length, then fold over. Cut into 1-inch strips, twist, and place on a pan. Brush with more garlic butter and bake at 425°F for 12-15 minutes.
Tip: Let the dough rest for 10 minutes if it springs back when rolling.
98. Champagne Pound Cake
Why you’ll love it: A tender, buttery pound cake with a subtle sparkling-wine flavor and a shimmering glaze. (Contains alcohol; some remains after baking.)
You’ll need: 1 cup softened butter, 1 3/4 cups sugar, 4 eggs, 1 tsp vanilla, 2 3/4 cups flour, 1/2 tsp baking powder, 1/2 tsp salt, 3/4 cup champagne or sparkling wine, 1/4 cup sour cream. Glaze: 1 1/2 cups powdered sugar + 2-3 tbsp champagne.
How to make it: Cream the butter and sugar until fluffy. Beat in the eggs one at a time and add the vanilla. Alternate adding the dry ingredients with the champagne and sour cream. Pour into a greased Bundt pan and bake at 350°F for 55-65 minutes. Cool 15 minutes, invert, and glaze when cool.
Tip: Use room-temperature ingredients for the best crumb.
99. Queso Fundido with Chorizo
Why you’ll love it: Bubbling, stretchy cheese with savory chorizo. It’s the ultimate scoopable party food.
You’ll need: 8 oz Mexican chorizo (casings removed), 1/2 diced onion, 2 minced garlic cloves, 12 oz shredded Oaxaca or Monterey Jack, 1/2 cup crumbled queso fresco, warm tortillas or chips.
How to make it: Cook the chorizo with onion and garlic until browned and drain excess fat. Put the shredded cheese in an oven-safe skillet, spoon the chorizo on top, and broil for 5-8 minutes until bubbling. Top with queso fresco and serve immediately.
Tip: Serve while hot. It firms up as it cools.
100. Slow Cooker Short Ribs
Why you’ll love it: Deeply flavorful, fall-off-the-bone beef with almost no effort. Serve over mashed potatoes or polenta.
You’ll need: 4 lb bone-in beef short ribs, salt and pepper, 2 tbsp oil, 1 diced onion, 3 chopped carrots, 4 garlic cloves, 2 tbsp tomato paste, 1 cup red wine or extra beef broth, 1 cup beef broth, 2 tbsp Worcestershire, thyme, 2 bay leaves.
How to make it: Season and sear the ribs in oil until browned on all sides. Place the vegetables in the slow cooker, add the ribs, then stir the tomato paste, wine, broth and Worcestershire together and pour over. Add herbs. Cook on low for 8 hours or high for 5 hours. Skim the fat and reduce the sauce on the stove if you like it thicker.
Tip: Searing is optional, but it adds a lot of flavor.