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!

New Holiday Traditions

Host an Ornament Party!

Making homemade ornaments is a great way to spend some time with the kids and also create memories for years to come!

Here are some ideas to get you started:

Santa Hat Ornament

Materials:

STYROFOAM™ Brand Foam:

Balls, 1-1/2", three

Cones, 6" x 3", two

Wool roving: red; green; natural

Serrated knife

Red embroidery floss

Candle stub or paraffin

Scissors

Felting needle

Fine-line black permanent marker

Ruler or measuring tape

Embroidery needle

Low-temp glue gun and glue sticks

Thick, white craft glue

Steps:

Wax serrated knife with candle stub or paraffin. Cut 2"-thick slice from bottom of each foam cone; set aside. Cut remaining portion of each cone in half lengthwise; flat side forms ornament back. Press foam balls against work surface to flatten bottoms slightly.

 

For pom poms, loosely cover each ball with one color of wool roving. Follow felting needle manufacturer's instructions to felt roving into place. Note: Keep fingers safely out of the way when felting; needles are extremely sharp. Continue needlefelting until roving is tight against foam surface.

 

Loosely cover one half-cone with natural roving and two more half-cones with green. Felt roving into place.

 

For polka dot hat, roll and needlefelt eight small red balls to green hat. Pull 1" x 8" natural strip and loosely needlefelt around bottom for trim.

 

For striped hat, pull seven 1/2" x 8" red strips and wrap evenly spaced around green hat; needlefelt to hat. Pull 1" x 8" green strip and loosely needlefelt around bottom for trim. Roll and needlefelt 10 small natural balls to trim and green pom pom.

 

For plaid hat, pull three 1/2" x 5" red strips. Needlefelt one strip down center of hat and other two evenly spaced on each side. Pull six 1/2" x 9" roving strips, three red and three green. Refer to photo to felt red strips horizontally around hat and green strips diagonally. Pull 1" x 8" red strip and loosely needlefelt around bottom for trim. Roll and needlefelt three small green balls to center red line as shown.

 

Glue pom poms to hats as shown. Cut three 8" floss lengths. Stitch one length through top of each pom pom; knot ends to create hanging loop.

Reindeer Ornament

Materials:

Paint

 Bright White

 Real Red

 Burnt Sienna

 Coal Black

Foam plate

1" wood split ball, industrial strength craft glue

Lo-temp glue gun and glue sticks

Craft foam in beige, brown

Small sharp scissors

1/2" flat brush

Liner brush

Regular-mouth metal canning jar lid

Pattern

 

Instructions:

Use flat brush and Burnt Sienna to paint top of lid.

 

Mix one part Bright White with one part Burnt Sienna. Use mixture to paint split ball.

 

Refer to photo for placement of muzzle and glue flat side of ball to jar lid.

 

Use end of brush handle dipped in Bright White to paint ovals for eyes.

 

Use end of brush handle dipped in Real Red to dot nose on muzzle.

 

Use liner brush and Coal Black to paint line for mouth and dots for pupils of eyes.

 

Trace and cut two ear patterns from brown foam; cut two antler patterns from beige foam.

 

Refer to photo for placement and use glue gun to attach ears to back edge of lid; glue antlers behind ears on back of lid.

 

Finish item as desired to create ornament, gift tag, pin, or magnet.

Pin: Attach self-adhesive pin back to upper center at back of completed lid;

Magnet: Attach 1" piece of self-adhesive magnetic strip to back center of completed lid;

Ornament or gift tag: Form loop from 10" length of 3/8" wide ribbon and glue between ribbon ends, aligning edges; glue ends to upper center back of lid.

Note: Let dry after each step.

Helpful Tip: We used a new lid with silver finish and minimal lettering. Using lids with printing or colors may require basecoat of Bright White.

The Thanksgiving Story

The Thanksgiving Story

After Thanksgiving dinner is finished, settle down with your family and take a breather...and a refresher course on the Thanksgiving celebration!

Here is the story of Thanksgiving, written for smaller ears:

Long ago, in the early 1600s, a group of people in England wanted to pursue their religion in their own way. The King controlled the Church in England and ordered everyone to attend his Church. Anyone who didn't was punished.

The group of people who wanted to free the Church of England from the King's rule were known as Puritan. To escape the King, around 100 of these men, women and children left their home and sailed away on a ship. the Mayflower, on a trip to the New World.

These brave people, the Pilgrims, landed in Plymouth after a long six week journey. It was December 11. 1620. The winter in the New World was bitter and cold. It was a strange land to them and the Pilgrims could find nothing familiar.

The winter was long and hard for the Pilgrims. Luckily, Native Americans helped by supplying them with seeds and food and taught them how to survive in their new land.

The first year was very difficult for the Pilgrims and many didn't survive. With the seeds and plants received from the Native Americans, the Pilgrims planted crops and their fall harvest was a good one. To celebrate their good fortune, the Pilgrims had a feast to celebrate. A feast of Thanksgiving.

Many foods were cooked for the feast- wild turkey, duck and venison along with fish, pumpkins, squash, corn, sweet potatoes and cranberries. 

Captain Miles Standish, the leader of the Pilgrims, invited all of the Native Americans who had helped the Pilgrims survive and taught them so much their first year. The feast lasted for three days! 

Happy Thanksgiving!

Raw Vegan Pumpkin Pie

Raw Vegan Pumpkin Pie

Looking for something new to make this Thanksgiving? This pie is easy to make and super healthy- filled with all the goodness and nutrition of pumpkin and nuts!

For the crust:

1 c cashews

1 c almonds

1/4 c raisins

1 c dates

1/8 t salt

For the filling:

1 sugar pumpkin, peeled, gutted and cut into cubes

1 c dates

4 T melted coconut oil

1/3 c maple syrup

1-4 T pumpkin pie spice

To make the crust:

Process nuts in food processor until they are a rough flour. Add dates, raisins and salt. Pulse until sticky. Press into the bottom of a pie dish and refrigerate.

For the filling, process the cubed pumpkin until the cubes can't get any smaller in the food processor. Add other ingredients and process until smooth. Transfer the mixture to the blender and ble!nd until smooth. Add spices to taste. Spread the filling in pie crust and let sit in the fridge for a few hours.

Enjoy!

Thanks to One Green Planet for this wonderful recipe.

Best Places to Get Free Online Books

These days, good books are not just found in stores and in libraries. But, books, print or online, can be expensive. However, there are quite a few places to find great books online for free!

Check out these resources:

1. The Online Books Page
http://onlinebooks.library.upenn.edu/

2.The Gutenberg Project
http://www.gutenberg.org/catalog/

3. Page by Page Books
http://www.pagebypagebooks.com/

4. Online Storytime by Barnes and Noble
http://www.barnesandnoble.com/u/online-storytime-books-toys/379003588/

5. Magic Keys Online Storybooks
http://www.magickeys.com/books/

6. Storytime for Me
http://storytimeforme.com/

While print books are best for snuggling in bed, online libraries are a great resource for new books and old favorites. A good way to expand your library for free!