The Party Setup

With kids involved, you will want them to have their own space. That means at least two rooms for the party. Kids aren’t very picky but they like their space.

You can set them up in the garage, the den or the family room. Any activities that you have planned for them will take place here. Include sleeping bags and pillows in case someone crashes before the ball-dropping hour.

The centrally located space can be for the adults. You can set up for party games, socializing and the food area here.

Decorations

These all depend on you and your guests. The kid area will make more of an impact with a great decorating design going on. For the adults, decorating with party favors gives you something to share with everyone when it’s time to go.

Partying with your kids isn’t so bad and you’ll prove that this year by hosting a family-oriented party of your own. Give the babysitters a night off for once. They want to party too.

What You Need:

12 T cheese spread with bacon

8 slices of deli roast beef

24 baby sweet pickles, drained well

How to Make It:

Spread the cheese evenly over one side of the roast beef slices.

Lay 3 pickles along the short side of each piece of roast beef.

Roll the roast beef around up around the pickles. 

Place a toothpick into the middle of each pickle in each roll.

Cut the rolls into 3 pieces each.

Makes 24 bites

Use deli ham, chicken or turkey in these tasty bites.  The kids will love them because of the sweet pickles but if you have children who like a little bite dill pickles may be used instead.  Serve with honey mustard dipping sauce or ketchup and mustard.

Preparation Time:  approximately 20 minutes

Total Time:  approximately 20 minutes

Nutritional Information per roll:  (approximate values)

Calories 180; fat 11 g; sodium 1,750 mg; carbohydrates 7g; sugar 5 g;

protein 15 g

The most important part of any party is the planning. You want this party to be family-oriented so that adults and kids can both have a good time. First of all, that may mean no alcohol except the celebratory glass of champagne at midnight. But, having fun doesn’t mean that alcoholic drinks have to be involved, not at your big bash anyway. For kids, try some sparkling cider or grape juice so they can join in the glass tinking at midnight as well.

Invitations

These need to go out as early as possible. Even before Christmas, folks are talking about how they will celebrate the New Year. One of the best things about a family-oriented party is that no one has to find a babysitter or stay home when they can’t find one.

With that in mind, invite your close friends and their families. Remember that each invitation will have at the least two and at the outset four or five respondents. So, five invitations can equal 25 guests. Check to see if your home can hold that many or more.

Make sure that the invitation is from everyone in the family. Use wording like: The Philip Family would like to invite you to their New Year’s Eve Party 2010.

What You Need:

2 (29 oz.) cans of sliced peaches, drained well

2 (29 oz.) cans of sliced pears, drained well

1 (20 oz.) can pineapple chunks, drained well

1 (15 1/4 oz.) can apricot halves, drained well and sliced

1 (21 oz.) can cherry pie filling

How to Make It:

Place the peaches, pears, pineapple and apricots into the slow cooker.

Stir the cherry pie filling in with the fruit.

Cover the crock pot and cook on high heat for 2 hours or until heated through.

Makes 16 servings

Preparation Time:  approximately 10 minutes

Cooking Time:  approximately 2 hours

Total Time:  approximately 2 hours 10 minutes

This easy mixed fruit compote served on a cold Christmas day will definitely warm their hearts as well as their tummies.  It makes a great side dish with any of your favorite meats. 

What You Need:

1 (4 oz.) pkg. cream cheese, at room temperature

3 T powdered sugar

1 1/2 t lemon juice

1 t lemon peel, grated

1 lb. seedless globe grapes

How to Make It:

Place the softened cream cheese into a mixing bowl.

Add the powdered sugar, lemon juice and lemon peel and stir until well smooth.

Place the lemon cream into a baggie and snip off one corner.

Cut an X through the top of each grape to 1/4 inch from the bottom. 

Gently spread each grape open with your fingertips.

Pipe the lemon cream into each grape. 

Cover tightly with plastic wrap and refrigerate at least 1 hour before serving.

Makes 3 dozen

If you’re having a Christmas buffet, these little wonders can be used as an appetizer, side dish or even a dessert.  Be careful when cutting and opening the grapes. Use a small sharp knife to make the cuts and be careful not to squeeze the grapes when opening them. 

What You Need:

3 (16 oz) cans pork and beans

1 onion, chopped

1 green pepper, chopped fine

3 T brown sugar

3 T brown mustard

1 1/2 C ketchup

1 T white vinegar

1/2 t chili powder

1/4 t hot sauce

How to Make It:

Place the beans juice and all into a large mixing bowl.

Add the onion and green pepper and stir to combine.

Sprinkle in the brown sugar.

Add the mustard, ketchup and vinegar and stir until all the ingredients are incorporated together well.

Add the chili powder and hot sauce and stir until mixed in thoroughly.

Set the oven temperature to 350 degrees and allow the oven to preheat.

Pour the bean mixture into an ungreased 3 qt baking dish.

Bake 30 minutes or until bubbling around the edges.

Allow the beans to sit for 10 minutes before serving.

Serving Size:  10

These beans are very simple to make and go well with a ham dinner.  Add some crumbled cooked bacon to enhance the flavor even more. 

What You Need:

1 1/3 C of orzo pasta

2 T of olive oil

2 T of butter

4 shallots, chopped fine

1 C of pistachios, chopped

1 C of dried cranberries

1 C of heavy whipping cream

1 1/4 C of chicken broth

1 t of salt

1/2 t of pepper

How to Make It:

Cook the orzo according to the directions on the package and drain well.

Place the oil and butter into a skillet placed over medium heat.

When the butter has completely melted stir in the shallots.

Cook the chopped shallots in the butter oil mixture for 1 minute.

Stir the pistachios into the mixture.

Sauté for 2 minutes or until lightly browned.

Stir in the cranberries, cream and the chicken broth.

Cook 5 minutes or until thickened, stirring occasionally.

Stir the orzo into the mixture well.

Sprinkle with the salt and pepper and stir to combine.

Reduce the heat to low and cook 5 minutes or until the orzo is heated through. 

Makes 8 servings

Preparation Time:  approximately 15 minutes

Cooking Time:  approximately 8 minutes

Total Time:  approximately 23 minutes

This tasty pasta dish adds cranberries and a bit of crunch to your Christmas dinner.  The red cranberries and lightly green pistachios give this dish all the color of Christmas.  Add it to your buffet and see just how fast it goes.

What You Need:

2 (1 oz) squares unsweetened chocolate

2 T butter

1 C + 6 T sugar, divided

2/3 C evaporated milk

1 t + 1/2 t vanilla extract, divided

1 qt. peppermint ice cream, softened

1 (9 in) deep dish pie shell, baked

3 egg whites

1/4 t cream of tarter

1/2 t vanilla extract

3 T peppermint stick candy, crushed

How to Make It:

Place a heavy saucepan over medium heat. 

Add the chocolate and butter to the saucepan and heat until both are completely melted and smooth, stirring occasionally. 

Add 1 C of sugar and the evaporated milk to the pan.

Continuing cooking, stirring constantly, for 8 minutes or until the sugar has completely dissolved.

Remove the pan from the stove and stir in 1 t of vanilla.

Allow the mixture to cool to room temperature.

Spread half of the ice cream into the baked pie shell.

Place the shell and ice cream into the freezer until the ice cream has become firm.

Remove and spread half of the chocolate mixture over the firm ice cream.

Return to the freezer until set.

Repeat the layers one more time.

After the second layer of chocolate mixture return to the freezer and leave at least 4 hours or overnight.

Place the egg whites, 6 T sugar and cream of tarter into a heavy saucepan and place the pan over low heat.

With an electric mixer on low speed beat the ingredients while cooking for 12 minutes or until the mixture reaches 160 degrees on a candy thermometer.

Remove from the heat and pour in the vanilla.

Beat with the mixer until soft peaks form. 

Fold the crushed candy into the meringue.

Spread the meringue over the top of the pie and return to the freezer until ready to serve.

Serving Size:  8

What You Need:

1/4 C of flour

1 (10 3/4 oz.) can cream of chicken soup

1 (8 oz.) container of sour cream

2 yellow squash, sliced

1 onion, chopped

1 C of grated carrot

1 (8 oz.) pkg. stuffing mix

1/2 C of butter, melted

How to Make It:

In a large bowl whisk the flour, soup and sour cream together until smooth.

Add the squash, onion and carrot and stir gently until well coated.

Place the stuffing mix in a separate bowl.

Pour the melted butter over the stuffing mix and stir well.

Place half of the stuffing into the bottom of the slow cooker.

Spread the coated vegetables over the stuffing.

Top with the remaining stuffing.

Cover the slow cooker and cook on low for 5 hours or until the vegetables are tender.

Makes 10 servings

Preparation Time:  approximately 15 minutes

Cooking Time:  approximately 5 hours

Total Time:  approximately 5 hours 15 minutes

Looking something different than the traditional stuffing to serve?  Try this pretty side dish.  If you are having trouble finding yellow squash, zucchini will work just as well.

What You Need:

12 hard boiled eggs

1/2 C salad dressing

1 t parsley flakes

1/2 t dried chives

1/2 t dry mustard

1/2 t dill weed

1/4 t paprika

1/8 t pepper

1/4 t salt

1/8 t garlic powder

2 T milk

How to Make It:

Split the eggs in half lengthwise.

Place the yolks in a bowl and lay the whites on a plate.

Mash the yolks with a potato masher or fork.

Fold in the salad dressing using a rubber spatula.

Sprinkle in the parsley, chives, mustard, dill weed, paprika, pepper, salt and garlic powder.

Carefully pour the milk into the yolk mixture.

Use a fork and stir the mixture together until all the ingredients are incorporated together.

Fill each egg white with the mixture.

Sprinkle the tops with fresh parsley and paprika before serving.

Serving Size:  24

To make hard boiled eggs easier to peel add a pinch of salt to the water when boiling the eggs.  Run under cold water and place the refrigerator for about 30 minutes.  When cracking the egg to peel crack the top and bottom of the egg and roll in your palms to loosen.