Get the latest Years recipes from Group Recipes. http://www.grouprecipes.com/tag/years Something easy and savory for your New Year's Eve celebrations http://www.grouprecipes.com/107958/baked-brie-with-cran-raisins.html This is a delicious cold side dish that can be served at any time of year but I love putting it on my Christmas buffet. It is very colorful and even kids love it! http://www.grouprecipes.com/107268/chicken-mandarin-rice.html Blackeyed peas or "cow peas" traditionally have a very bland taste. However, when spiced up with leftover ham and Morton Nature's Seasons, its great. YOU NEED THE NARURE"S SEASONS TO MAKE IT WORK ! http://www.grouprecipes.com/95686/blackeyed-peas.html This recipe is from my brother's pretty fiancé Joanna (in photo making them) with the note: "Now remember, it's traditionally made on new years eve and new years day." I will try to restrain myself from making them before then ;-) http://www.grouprecipes.com/83922/oliebollen-dutch-doughnuts.html Southerners believe that eating blackeye peas on New Years will bring a lucky day for each pea eaten. Fill yourself up on this colorful salad for a year of good fortune. http://www.grouprecipes.com/83657/new-years-blackeye-pea-salad.html This recipe comes from the Pittsburgh Post Gazzette. Our family has made it for years, and we are lucky 'cause we got each other! http://www.grouprecipes.com/83509/good-luck-collard-greens.html A carrot cake which Gerry999 at recipezaar says came across the country in covered wagons. A real pioneer tradition! http://www.grouprecipes.com/82712/sheep-wagon-carrot-cake.html The sherry-garlic sauce in this appetizer offers a delicious change of pace from the usual cocktail sauce. Since shrimp cooks quickly, this hors d’ouevre is best cooked shortly after guests begin to arrive. Since shrimp cooks quickly, this hors d’ouevre is best cooked shortly after guests begin to arrive. This recipe makes 24 servings of 3 shrimp. This recipe makes 24 servings of 3 shrimp. http://www.grouprecipes.com/82592/shrimp-in-sherry-garlic-sauce.html The delicious sauce offers a touch of the exotic with the flavors and aromas of saffron and paprika. An easy way to jazz up frozen meatballs at the grocery store. The sauce can be made up to 2 days in advance and re-heated with the meatballs before serving. These savory meatballs will be one of the stars of your holiday party. Make plenty because they’ll go fast! http://www.grouprecipes.com/82591/meatballs-in-saffron-garlic-sauce.html They say that as you get older you develop more of a sweet tooth. If my parents are any test of this theory, I would have to say, yes this does indeed seem to be true. When my siblings and I were kids (in the 60s) we had dessert once a month (not counting the Coffe Cakes dad made on Sundays). http://www.grouprecipes.com/75835/apple-cranberry-currant-crumble-pie.html