Kid Friendly NYE Activities

Family Fun on NYE! 

Adults and kids can celebrate together what the year has brought and what the new year will bring! Planning ahead will allow everyone to participate and keep the party festive and fun for all ages!

Ideas from Laura Jofre, AP

1. New Year’s Poster — Take an 18-by-24-inch poster board and label it, “What I want to do in 2013.” It can be simple, with a lot of room to write, or it can be decorated by kids who know their way around a poster board. Tape it up somewhere central — I like the refrigerator — and keep washable markers nearby. Write in an entry or two, whether resolution-like (“I want to take up jogging”) or wishful thinking (“I want to explore the Amazon”). The poster can be a family project or it can be opened up to guests as a less-formal guest book at this less-formal party.

2. Table Top — Table décor can be kid-constructed and reusable, and it does not have to look childlike or chaotic. A great idea from Sabrina James, style director at Parenting Magazine, is to paint inexpensive plastic chargers (the larger plates that go under dinner plates) with black chalkboard paint, then have the kids decorate the plates with white chalk. They can draw stars or write guests’ names or “2013” — even toddlers can scribble. “It all stays black and white, it still looks sophisticated, and the kids have a hand in decorating the table,” says James.

3. Making Some Noise — Of course there must be noisemakers. James suggests this fresh take: Paint small, empty raisin boxes with silver or gold paint — spray paint is easiest — and then decorate them with small gems or sequins. Fill the boxes with dry pasta or rice, and tape a Popsicle stick to the back. The noisemakers can sit in vases around the table. Kids will be proud of their contributions, and you’ll be happy to have them as attractive table decorations.

4. Food — To avoid holiday feast fatigue, a New Year’s feast should consist of foods the family actually likes. You’re not tied to tradition, so focus on old family favorites, or on foods that some cultures say bring good luck. According to Epicurious.com, cooked greens symbolize money and good fortune; pork means prosperity. Don’t eat anything that moves backwards, like lobster. My teen-age daughter likes to bake a holiday cake and get creative with frosting. Baking infuses the air with cheer and allows kids to participate. Limit how many sprinkles or frosting colors you offer; adult guests don’t always enjoy a crunchy inch-thick layer of purple sugar.

5. After-meal activity — Karaoke is a new tradition for our family; we learned it from the friends who held last year’s party. Systems range in price from less than $100 to more than $1,000, and can be rented, too. Whether you rock the oldies or attempt to rap, the kids are just as entertained as the adults. And they will want their turn, so make sure your song list includes some current hits or favorites they know.

Light and Easy Mac and Cheese with Extra Veggies!

From the kitchen of The Sneaky Chef!

Light Mac N Cheese

Nutrition Highlights: Compared to traditional mac n cheese recipe: 32% less calories, 48% less fat, 49% less cholesterol, 59% less sodium, 20% less carbs, and 199% more fiber.

Makes 4 servings

This lighter version of my original Masterful Mac n Cheese replaces half the quantity of cheese with evaporated skim milk and White or Orange Puree. It has a satisfying and creamy texture, and kids prefer that it's made on the stovetop (like the boxed versions) rather than oven-baked.

White version:

- 4 cups cooked elbows or other small pasta shape (about 1/2 pound dry)
- 1 1/2 cups evaporated skim milk
- 1/4 cup White Puree (see Make-Ahead Recipe #4)
- 4 ounces reduced fat light colored cheese (like white cheddar)
- 2 tablespoons Parmesan cheese
- 1 tablespoon unsalted butter
- 1/2 teaspoon mustard (ideally honey mustard; don't use spicy mustard)

> Mix all together in pot over low heat, mix; add pasta, stir

Yellow version:

Same as above, substituting reduced fat yellow cheddar for white cheddar cheese, and adding 4 teaspoons of Orange Puree

Make-Ahead Recipe #2: Orange Puree


This makes about 2 cups of puree. Double the recipe if you want to store another cup of puree. Store in refrigerator up to 3 days, or freeze one-quarter cup portions in sealed baggies or small plastic containers. 
- 1 medium sweet potato or yam, peeled and rough chopped; - 3 medium to large carrots, peeled and sliced into thick chunks; - 2-3 tablespoons water 
> In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until yams, and especially the carrots, are very tender. If the carrots aren't thoroughly cooked, they'll leave telltale little nuggets of vegetables, which will reveal their presence (a gigantic NO-NO for the sneaky chef). 
> Drain the potatoes and carrots and put them in the bowl of food processor with two tablespoons of water. Puree on high until smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents from the top to the bottom. If necessary, use the third tablespoon of water to make a smooth puree, but the less water the better. 

Make-Ahead Recipe #4: White Puree

Makes about 2 cups of puree. Double recipe if you want to store even more, which can be done in the refrigerator for up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or the small plastic containers.


- 2 cups cauliflower, cut into florets
- 2 small to medium zucchini, peeled and rough chopped
- 1 teaspoon fresh lemon juice
- 1-2 tablespoons water, if necessary

> Steam cauliflower in a vegetable steamer over 2 inches of water, using a tightly-covered pot, for about 10 to 12 minutes until very tender. Alternatively, place cauliflower in a microwave-safe bowl , cover with water, and microwave on high for 8 to 10 minutes until very tender.

> While waiting for the cauliflower to finish steaming, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point). Drain the cooked cauliflower. Working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Puree on high until smooth. Stop occasionally and push contents from the top to the bottom. If necessary, use the second tablespoon of water to make a smooth (but not wet) puree.

Adam and Maxine's Famous Latkes

Celebrate Hanukkah with some delicious traditional dishes! Latkes can be served with sour cream or applesauce and are a great way to usher in the holidays!

Adam and Maxine's Famous Latkes

3 pounds large russet potatoes (4-6)
1 pound medium Vidalia, yellow, or brown onions (about 2)
2 large eggs
1/4 cup fine plain dried breadcrumbs
3 1/2 teaspoons kosher salt
2 teaspoons baking powder
1/4 teaspoon freshly ground black pepper
2 tablespoons (or more) schmaltz (chicken fat; optional)
2-4 tablespoons (or more) vegetable oil
Applesauce
Sour cream

Preheat oven to 325°F. Peel potatoes. Using the large holes of a box grater or the grater disk on a food processor, grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel; twist over sink and squeeze firmly to wring out as much liquid as possible. Open towel; toss mixture to loosen. Gather towel; wring out once more.

Whisk eggs, breadcrumbs, salt, baking powder, and pepper in a medium bowl to blend. Add potato mixture. Using your fingers, mix until well coated. (Latke mixture should be wet and thick, not soupy.)

Line a large rimmed baking sheet with several layers of paper towels. Set a wire rack inside another large rimmed baking sheet; set aside. Heat 2 tablespoons schmaltz, if using, and 2 tablespoons oil (or 4 tablespoons oil if not using schmaltz; fat should measure about 1/8") in a 12" nonstick skillet over mediumhigh heat. Drop a small amount of latke mixture into pan. If the fat sizzles around the edges, it's ready. (Do not let fat smoke.)

Working in batches and adding more schmaltz and oil to skillet as needed to maintain 1/8" fat, drop large spoonfuls of mixture into pan, pressing gently with the back of a spoon or spatula to flatten slightly. (If mixture becomes watery between batches, mix to incorporate; do not drain.)

Cook latkes, occasionally rotating pan for even browning, until golden brown and cooked through, 2 1/2-3 minutes per side. (If small pieces of potato floating in the oil start to burn, carefully strain out.)

Transfer latkes to paper towel-lined baking sheet to drain, then transfer to prepared wire rack. Place sheet with latkes in oven to keep warm and crisp while cooking remaining latkes.

Serve warm latkes with applesauce and sour cream.

Thanks to Adam Rapoport for this amazing recipe!