It's New Year's Eve!

Shockingly, my husband and I actually have somewhere to go tonight for New Year's Eve. As most know, when you have a baby, during the first few months you tend to not go anywhere but doctor's appointments, trips to the grocery store and the occasional family gathering. We have lived up to those standards for sure!

So....it came time for us to get our first babysitter. Painful, to say the least. So far, our little man, has only been watched by family members, so this whole stranger coming into our house thing, is making me a little bit nervous. We'll, she and her friend that are coming are not exactly strangers (don't want you to think I'm asking someone off the street!), but they are fairly new to us, so I'm sure I'll call at least twice tonight:)

Enough of my life, this is a food blog right? So, I made two things to take to the party tonight. A dip that I'm sure EVERYONE has had or has made and a new cookie recipe, that was so easy I'm sure anyone could make them - dill pickle dip and Hershey kiss stuffed sugar cookies. I know, it's not like we need one more thing to eat this time of year, but diets don't start until Jan. 2nd right?

Dill Pickle Dip

1 bottle dill pickle relish

8 oz. sour cream

16 oz. cream cheese (2 blocks)

2 pkg. dried beef, chopped

1 T. dill weed

1 t. garlic powder

Mix all ingredients together and chill for at least 2 hours or overnight. Serve with crackers. Simple as that!

Hershey Kiss Stuffed Sugar Cookies

1 tube refrigerated sugar cookie dough

1/4 c. flour

Hershey kisses

red and green colored sugar

Preheat oven to 350 degrees. Put softened dough in bowl and mix with flour. Form into balls and stuff Hershey kiss into bottom of ball. Then reshape dough around the kiss. Roll in colored sugar and place on greased baking sheet. Bake for 10-12 min. Transfer to wire rack to cool.