A Mom’s Life Made Simple

Whose going to throw a party for the new year? I’m not much of a party person, I really can’t say I’ve ever even been to a New Year’s party.  Sad huh? Maybe when the kids are older my darling fiance will surprise me with a beautiful gown and swoop me away to some magical city with fireworks that light the sky for hours while we dine and dance. Wow how nice would that be?

I figure though there are moms out there that do find themselves rushing around this time of year planning a party while caring for their kids and daily duties. I hope for those moms sake that everything turns out perfect.

It’s hard to do any kind of planning when you have children, especially small children, but you can’t allow being a mom to stop you from doing the things you love. I admire the moms that are able to care for their kids, house, chores, husband, have date night, have friends over for a weekend party, or even just have five minutes to themselves. I am not one of those moms. I’m working hard on becoming one but as of now I am not supermom!

To help make your new year party planning a little easier I’ve found a few good recipes and remember your good luck foods like:

noodles- long noodles for a long life

black eyed peas, cabbage, collards- luck and fortune

fish- means moving forward in the new year

~COCKTAILS~

MARGRINA

• 1 shot Midori
• Ice
• 2-3 shots vodka
• A splash of orange juice

Combine all ingredients in a cocktail shaker. Shake for a few seconds and strain into a martini glass.

(ALLRECIPES.COM)

CHAMPAGNE PEACH PUNCH

• 3 (11.5 ounce) cans peach nectar
• 1 (6 ounce) can frozen orange juice concentrate
• 1/4 cup lemon juice
• 1/2 cup peach brandy
• 1/4 cup grenadine syrup
• 1 (32 fluid ounce) bottle carbonated water
• 3 (750 milliliter) bottles champagne

DIRECTIONS

1. Chill all ingredients. In a large punch bowl combine peach nectar, concentrated orange juice, lemon juice, brandy and grenadine. Mix well and pour in the carbonated water and champagne.

~APPETIZERS~

ULTIMATE PARTY MEATBALLS

• 1 (16 ounce) can Ocean Spray® Jellied Cranberry Sauce
• 1 (12 ounce) bottle Heinz® Chili Sauce
• 1 (2 pound) bag frozen, pre-cooked, cocktail-size meatballs

DIRECTIONS

1. Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.

COCONUT SHRIMP

• 1 egg
• 1/2 cup all-purpose flour
• 2/3 cup beer
• 1 1/2 teaspoons baking powder
• 1/4 cup all-purpose flour
• 2 cups flaked coconut
• 24 shrimp
• 3 cups oil for frying

DIRECTIONS

1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

 MINI CRESCENT DOGS (for the kids)

• 2 (8 ounce) cans Pillsbury® Refrigerated Crescent Dinner Rolls
• 48 cocktail-sized smoked link sausages or hot dogs

DIRECTIONS

1. Heat oven to 375 degrees F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
2. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
3. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm

Trackback URI | Comments RSS