Party Appetizers

When preparing for New Year’s Eve, appetizers are #1. Food can definitely make a party a hit! Here are some great ideas for your New Year’s party or for any party.


Bacon Wrapped Jalapeño Poppers (makes 12 poppers)

Ingredients:bacon wrapped stuffed jalapenos

  • ½ dozen jalapeños
  • 1 block cream cheese (organic preferred)
  • 4-8 slices of uncured bacon (like the picture shows or if you want to double up for extra yumminess). 😉 Or, eliminate the bacon for a vegetarian option.

Slice each jalapeño down the middle and remove stems & seeds (you may want to wear gloves for this or just be really careful not to touch your eyes with the jalapeño juice on your hands). Preheat oven to 375 degrees. Cut the bacon slices in thirds. Fill jalapeño halves with cream cheese. Wrap a piece (or two) of the cut bacon around each jalapeño, with the bacon seam on the bottom. You may have to pull to stretch the bacon a bit. Put foil on a baking sheet and place a cooking rack on top. Put jalapeños on the rack, spaced apart about an inch. Bake for 20-25 min, or until the bacon is crispy.


BLT Deviled Eggs (makes a dozen)

Ingredients:BLT deviled eggs

  • 6 eggs
  • ½ cup mayonnaise
  • 3 slices uncured bacon
  • 2 cherry tomatoes
  • 1 tablespoon dried parsley flakes
  • sea salt and pepper

Boil the eggs (bring water to a boil, reduce heat, gently place eggs in the water and cook for 12 min). Cook the bacon until crisp, then allow to cool. Then break up the bacon into small pieces. Seed the tomatoes and finely chop. After the eggs are boiled and cooled, halve them lengthwise. Remove the yolks and add to a medium bowl. Mash the yolks with a fork and stir in the mayo, bacon, tomatoes, and parsley flakes. Add salt and pepper to taste, and blend well. Fill the egg whites evenly with the yolk mixture and garnish with bacon, if desired. Arrange in a container and store, covered, in the fridge until ready to serve.

Here’s a deviled egg holder if you’re looking for one. This one has a lid too!


Cheese/Chicken Quesadillas


  • 1 lb. shredded cheese
  • tortillas
  • chicken (cooked and cut into small pieces)
  • salsa
  • sour cream
  • guacamole
  • butter

Butter one side of a tortilla, fold in half with the butter side on the outside, place one side onto a heated skillet and fill the tortilla with cheese and chicken (if desired). Fold over the tortilla and cook each side until a golden brown. Cook two or three of these and then slice into triangles, using a knife or pizza cutter. Ideas for dips are salsa, sour cream, and guacamole. Mixing the sour cream and guacamole is pretty good too, or mix salsa and sour cream.

Tip: For chicken quesadillas you can mix up the chicken with my taco seasoning and maybe add some bell peppers and onion, then cook with the cheese in the tortillas. 


Chicken Wings


  • 1 dozen chicken wings
  • 1 egg
  • ½ cup of flour
  • ¼ cup of melted butter
  • ¼ cup of your choice of hot sauce

Preheat oven to 425 degrees. Beat the egg in a bowl and dip the chicken wings into the egg, then into the flour in a separate bowl (you can add some paprika or cayenne pepper to the flour mixture if you want), covering both sides of each wing. Place the wings on a baking sheet and cook in the preheated oven for approximately 45 min. Combine the melted butter and hot sauce for a dipping sauce.


fruit tray with coconut yogurt

Fruit Tray with Vanilla Coconut Yogurt


  • Variety of fruit of your choice
  • 16 oz. vanilla coconut yogurt (I used the So Delicious brand)

Spread the fruit out on a tray (cut-up, if necessary). Put the yogurt in a bowl in the middle of the tray. Serve immediately or refrigerate until ready to serve.



Veggie Pizza


  • 2 – 8-oz. packages of crescent roll dough (I have found organic crescent roll dough in the tube or you can make your own. I will have to come up with a recipe sometime.)
  • 1 – 8-oz. package of cream cheese – softened
  • ranch packet (I use Simply Organic)
  • sour cream to mix with the ranch (follow the amount listed on the ranch packet)
  • bell peppers, cucumber, tomato, broccoli and cauliflower (use any veggies you like)

Leave cream cheese on counter for at least a half hour to soften, chop all veggies and seed cucumber & tomato. Mix the ranch and sour cream. Press the dough into two greased baking sheets and bake each one at 375 degrees for about 8 to 10 minutes. Allow each one to cool. In a medium bowl, combine the softened cream cheese with the ranch/sour cream mixture. Spread the mixture over the cooled crust. Top with your chopped veggies and cover. Chill for about 2 to 4 hours.


guacamole dip


Guacamole Dip

Here’s the link to my guacamole dip. One reader said they made it and their kids really liked it! They tried other recipes before that their kids did not like at all. That made me so happy! :) The recipe:







This recipe is from the Grain-Free Family Table cookbook. I’m making it for Super Bowl Sunday and really excited to try it! I will post an update on how we liked it. You can find the recipe here: 


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