I'll be making the following recipes for Christmas. It may be a little late if you've already made your last trip to the grocery store, but they'd be great for New Year's as well.
Grandma Doerman's Mystery Cheese Ball
I think the mystery part is due to the sharp taste of the bleu cheese. As a little girl, I remember being shocked by the flavor and at the same time, I had to keep going back for me. Mysterious, indeed!
1/2 lb. grated cheddar cheese
1-8 oz. package of cream cheese
1/8 lb. blue cheese
3 Tbl. mayo
1 tsp. Worcestershire sauce
1 tsp. minced onion
chopped nuts and dry parsley for coating

Mix all ingredients in a bowl (except parsley and nuts). Form into one ball or two small balls. Roll them on a plate of the chopped nuts and parsley. Wrap in saran warp and refrigerate overnight.
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Dill Dip
1 cup of mayo OR plain yogurt
1 cup sour cream
1 Tbls. dry minced onion
1 Tbls. dry parsley
1 Tbls. dry dill weed
1 Tbls. Beau Monde (Spice Island makes it)

Mix all the ingredients and chill overnight. Serve with fresh veggies and crackers.
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Paula's Cranberry Fluff Salad (a new favorite for the Widdifields this year)
1 package of whole fresh cranberries (12 oz bag) chopped VERY fine in a food processor)
1 20 oz. can crushed pineapple (with liquid)
1 1/2 c sugar
1 lg tub cool whip (16 oz)

Mix cranberries, pineapple (with liquid) and sugar in a Tupperware container and chill overnight. The longer it "marinates," the better. Several hours or the night before serving, you will need to "drain" the cranberry mixture. Simply set a colander in the sink and pour the mixture in. Do NOT rinse. You just need to drain a bit of the juice off of it. Remove from colander and mix with tub of Cool Whip. Transfer to a your serving dish (glass shows off the pretty color).