Ring in the new year with friends, family and, of course, food

New Year's Eve celebrations call for friends, family and food, and maybe not necessarily in that order. Good finger foods and appetizers are a great way to just graze on food all evening as you wait for the ball to drop.

Here are just a few recipes to help get your party started and kick off the New Year.

Caramelized Baked Chicken Wings

• 2 1/2 pounds chicken wings, drummies or legs
• 1 2/3 tablespoons olive oil
• 1/2 cup soy sauce
• 1 2/3 tablespoons ketchup
• 3/4 cup honey
• 2 to 3 garlic cloves, minced
• Salt and pepper

Preheat oven to 350 degrees. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. Bake in a preheated oven for one hour, or until sauce is caramelized.

Baked Meatballs

• 1 pound lean ground beef
• 2 eggs, beaten with *½ cup milk
• 1/2 cup grated Parmesan cheese
• 1 cup Panko or breadcrumbs
• 1 small onion, minced
• 2 cloves garlic, minced
• 1/2 teaspoon oregano
• 1 teaspoon salt
• Freshly ground pepper, to taste
• 1/4 cup minced fresh basil

Mix all ingredients with hands. Form into bite-sized meatballs. Bake at 350 degrees for 20 minutes or until done. Serve with your favorite pasta or marinara sauce which has been heated.

Thai Tortellini Fritters

9 ounces refrigerated three-cheese tortellini

• 1/4 cup self rising flour
• 8 tablespoons Thai sweet chili sauce, divided
• 1 1/2 cup mayonnaise, divided
• 2 large eggs
• 1 1/2 cup Panko breadcrumbs
• 1 cup unsweetened, dried grated coconut
• 1 teaspoon salt, or to taste
• 3 cups corn oil for frying
• 2 tablespoons fresh lime juice plus grated lime zest from 1 lime
• 1/2 teaspoon Asian chili garlic paste, or to taste
• Fresh cilantro sprigs for garnish

Cook tortellini according to package directions; drain and cool. While tortellini is cooking, set up breading station. Whisk 2 tablespoon Thai sweet chili sauce with 1 cup mayonnaise and eggs in a wide pasta bowl. In an 11-inch pie pan, mix Panko, coconut and salt. Toss tortellini with flour first. Mix tortellini gently with egg/mayo mixture in the pasta bowl, and let stand 10 minutes. Take out a few tortellini at a time and roll in Panko. Line a 9 x 14-inch cookie sheet with parchment paper and place tortellini on baking pan. Chill at least 1-2 hours.

Pour oil into a wok. Heat oil to 375 degrees. Fry tortellini, in small batches, until golden brown. (They brown in less than 1/2 minute). Drain on paper towels. Serve hot with dip. Garnish with cilantro.

To make dip:

Mix remaining Thai sweet chili sauce and mayonnaise with lime juice and garlic chili paste. Adjust salt and degree of heat to taste.

• Bacon Wrapped Pineapple Shrimp
• 12 jumbo shrimp, deveined
• 1/4 fresh pineapple cut into bite sized chunks or 1 (14-ounce) can pineapple chunks in natural juice, drained
• 6 slices center-cut bacon, cut in 1/2 crosswise
• 12 wooden toothpicks

Heat a nonstick skillet over medium-high heat. Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple and secure with a wooden toothpick. Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.

Eggplant Ricotta Bites

• 1 medium eggplant
• Kosher salt
• All-purpose flour, for dredging
• 2 large eggs
• 3/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tablespoon plus 2 teaspoons extra- virgin olive oil, plus more as needed
• 2 large plum tomatoes, diced very small
• 2 teaspoons red wine vinegar
• 1 cup ricotta cheese

Shredded fresh basil, for topping

Thinly slice eggplant into rounds and season with salt. Pour some flour into a shallow dish. Beat the eggs in another dish. In a third dish, mix the breadcrumbs and Parmesan. Dredge the eggplant in the flour, then dip in the eggs and coat with the breadcrumb mixture.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, cook the eggplant until golden, about 2 minutes per side, adding more oil between batches, if necessary. Drain on paper towels and season with salt.

Toss the tomatoes with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Spoon some ricotta onto each eggplant slice. Top with the tomato mixture and basil. Serve immediately.

Spicy Potato Chips

Jazz up your favorite store-bought kettle cooked or regular style potato chips:

Spread the chips on a baking sheet and warm in a 350 degree oven until they look oily. Sprinkle with chili powder, paprika, ground mustard, salt and a tiny pinch of cayenne pepper. Let cool before serving. Or serve immediately for a warm crunchy snack.

You can sprinkle on any variety you choose, such as a BBQ dry rub, or garlic salt and pepper. Be creative and use your imagination as to what flavor suites your taste and your crowd or gathering.

Have a great week, and until next time, happy cooking.