New Year's Eve Poppers

 

Make some New Year's Eve Poppers for the kids all you need is:

toilet paper rolls, wrapping paper, scissors, tape, confetti, candy, ribbon

1.  Cut the toilet paper roll in half
2. Fill both sides of the toilet paper roll with candy and confetti
3. Wrap it in paper and tie the sides

 Happy New Year!

New Year's Eve Sound Makers

 I made these noise makers with Hudson this morning for New Year's Eve. It's a fun and easy kid's craft to make that you can do with whatever you have around the house. Here is what you will need:

• Empty water bottles
• Glue
• Silver spray paint
• Glitter
• Buttons
• Sprinkles
• Sequins
• Pipe cleaners
• Anything you can find around the house!

 First spray paint the lids of the water bottles silver.

 Fill the water bottles with all of your buttons, sequins, pipe cleaners, ect.

 You can roll up a piece of paper to make a funnel to use to pour the glitter, sprinkles, or any other small items into the water bottle.

 Pour in the glitter!

 Pour in the sprinkles!

 Once the lids are dry add a little glue along the sides of the the inside of the lid and screw them on. You don't want the lids coming off when you're little one is shaking these in the house!

Champagne Cocktails

Frozen Champagne

Ingredients:

• 4 scoops lemon sorbet
  
• 2 ounces chilled vodka, citrus vodka or limoncello (Italian lemon liqueur)
• 2 ounces prosecco or other sparkling wine or Champagne
• 2 sprigs fresh mint

Directions:

Blend lemon sorbet on low speed and pour in vodka or lemon liqueur in a slow stream. Add prosecco or Champagne. Pour cocktails into a chilled martini glass and serve, garnished with a sprig of mint.

Recipe by Rachel Ray

White Nectarine and Raspberry Champagne Floats

Ingredients:

• 3 very ripe white nectarines, halved, pitted and cut into eighths
• 1/2 pint fresh raspberries
• 2 tablespoons sugar
  
• 2 pints vanilla ice cream
• 1 bottle chilled Champagne, Prosecco, or sparkling wine
• 1/4 cup Chambord
• Mint sprigs, for garnish

Directions:

Combine nectarine slices, raspberries and sugar in a small bowl and mash with a fork.

Add scoops of ice cream to 4 large glasses and divide most of the nectarine and raspberry puree among the glasses. Top each with a few more scoops of ice cream then the remaining puree. Fill the glasses to the top with the prosecco and drizzle each with some of the Chambord. Garnish with mint sprigs.

 Recipe by Bobby Flay