Both New Year's Eve and New Year's Day are occasions for enjoying food and friends. Whether you're celebrating by yourself or with twenty, here are some ideas for the nosh, from appetizers to chili or soup. Then on New Year's Day, serve everyone black-eyed peas for good luck.
Bundt cakes are loved for their versatility, and this blueberry coffee cake is great for multiple occasions. It will steal the show at a brunch, and it's also the star on a dessert table. Anyone can look like an expert baker with the presentation of this big, beautiful cake.
Print Recipe Blueberry Coffee Cake Cake
1/4 cup firmly packed light brown sugar
1 tablespoon all purpose flour
1/2 teaspoon ground cinnamon
3/4 cup butter, softened
1 1/2 cups sugar
4 large eggs
3 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 (8 ounce) carton sour cream
1 teaspoon vanilla extract
2 cups fresh blueberries
Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan. In a small bowl, combine brown sugar, 1 tablespoon flour, and cinnamon; set aside. In a large bowl, beat butter at medium speed of an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition. Combine 3 cups flour, baking powder, and baking soda; add to butter mixture alternately with sour cream, beginning and ending with the flour mixture. Mix at low speed after each addition until blended. Stir in vanilla extract. Pour 1/3 of batter in prepared pan, sprinkle with half the blueberries and half the reserved brown sugar mixture. Repeat layers, ending with the batter. Bake for 1 hour or until toothpick inserted in center comes out clean. Cool 20 minutes in pan on a wire rack. Remove cake from pan; continue cooling on wire rack.
In a small bowl, stir together powdered sugar and 1 tablespoon milk until smooth. If glaze is too thick, stir in additional tablespoon of milk a few drops at a time until desired consistency is reached . Drizzle over cooled cake.
1 (4 - 5 lb.) whole chicken, stewed and deboned, broth reserved
1 (32 oz.) container chicken broth
1 (12 oz.) package flour tortillas, cut into strips about 1 inch x 2 inches
1 (10.5 oz.) can cream of chicken soup
Salt and pepper
In a large dutch oven, bring reserved broth and chicken broth to a boil. Add tortilla strips to broth. Cover and cook for 5 - 10 minutes until tortilla strips are tender. Stir in cream of chicken soup and chicken pieces. Add salt and pepper to taste. Simmer for an additional 10 minutes.