New Years Eve Party

 
Happy New Year! Where did the year go? It seems like it was just yesterday we were ringing in a New Year… It’s been an extremely full year for us, I don’t know about you but I always found New Years Eve kind of sad like you are saying goodbye to an old friend. We’ve made some great memories this year from trips abroad to hiking to waterfalls, to trying new things and catching up with old friends.
 

 
You can’t have a New Years Eve Party without having a year starting centerpiece! We wanted to keep it sparkly and elegant. We covered our dining table with a black tablecloth, added candelabras, silver candlesticks and mirrored cones, a vase of gold and silver ornaments and a clock face take center stage this year.
 
 

We added a touch of greenery to add a splash of color like we did in our Christmas tablescape.

 

We scattered crystals here and there around the table to tie in the candelabras ( I actually stole these from my tree).

We used a collection of silver trays as chargers beneath these beautiful star bone-china plates.

Wassail 
1-gallon apple cider
1-quart pineapple juice
6 ounce can of frozen orange juice concentrate
27 whole cloves
8 cinnamon sticks

Mix cider, pineapple juice, and orange juice concentrate in a large crockpot. In cheesecloth place, cloves and cinnamon sticks, tie a knot around them with the cheesecloth and add to liquid. Heat. Serve hot. Make sure you take the seasonings out before storing. We like to make this at least the morning before we serve it so it will have plenty of time to mingle.

 

Cornish Game Hens

Leftover cooked long grain rice
Mrs. Dash Tomato Basil and Garlic
Himalayan Pink Salt
Pepper
Paprika
Sage
Poultry Seasoning
Cranberry Sauce

4 Cornish Game Hens

Wash hens inside and out, remove giblets. Part skin from the meat in back and front, season with garlic, salt, paprika, sage, poultry seasoning and pepper if desired. Spoon inside of bird cranberry sauce (you can find our recipe here), follow with rice, then sauce then rice again until filled. Season outside of bird and cook for 1 hour 19 minutes in a greased pan at 380 F. You can spoon more cranberry sauce over the top if you would like.

Cheese
Dough:
2 Cups Organic Unbleached Flour
1 Teaspoon Celtic Sea Salt
1/3 Cup Cream
2/3 Cup Organic Milk
2 Tablespoons Organic Butter

Directions:

In a mixing bowl put your flour and sea salt mix together until combined then slice your butter into thin slices and add to flour and salt mixture. Add Cream and milk and stir until it forms a thick dough. Roll out and cut into strips. Add a small dab of sauce (We use Auntie Betty’s Pizza Sauce) add cheese of your liking (I used a Mexican cheese blend I think 🙂 ) Fold dough over and press sides firmly down. bake for 27 Minutes at 350 degrees. 

 

7 Layer Bean Dip

 

Ingredients:

3- 16 oz Cans Of Organic Re-fried Beans
1- 16 oz Organic Sour Cream
1 Can Black Olives Sliced
1/2 of  a 10 oz can of diced organic Tomatoes
1/3 of a 7 oz can Organic Ortega Green Chilies
2 Avocados worth of Guacamole
2 1/2 Teaspoons Paprika
1 Teaspoon Chili Powder
1/2 Teaspoon Onion Powder
1Teaspoon Garlic Powder
1/2 Sea Salt
 

Directions:

Organic Cheese of your choice grated (we like Mild cheddar, jack, Colby jack and even pepper jack).

Open the cans of beans, pour into the bottom of the bowl and smooth. Mix sour cream, paprika, chili powder, onion powder, garlic powder & sea salt in a separate bowl. Spoon on top of Re-fried beans. Follow with guacamole, then cheese. Top with drained tomatoes, then green chilies, and finally sliced black olives. Cover with saran wrap and refrigerate.

We strung silver ornaments on twine for napkin rings and used white napkins.

 

 

 

 

 

 

 

 

 

Happy New Years! Hope you all have a great year full of many blessings, adventures, joys, and triumphs. We love you all!

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