New Years Eve 2.0

It’s New Years Eve! Ok so you’ve got some party ideas from my last post. Here a few more! Like I said, you got to ring in the new year BIG!

Grilled Asian Chicken Drumsticks 


  • 2 tablespoons gluten free soy sauce
  • 1 tablespoon olive or vegetable oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne) (or more if you like the heat! I do!)
  • 2 cloves garlic, finely chopped
  • 8 chicken drumsticks (about 1 1/2 lb)
  1. Heat gas or charcoal grill.(Or if you are inside, get a grill pan) In small bowl, mix all ingredients except chicken; brush mixture over chicken.
  2. Place chicken, bone sides down, on grill over medium heat. Cover grill; cook 15 to 20 minutes. Turn chicken. Cover grill; cook 20 to 40 minutes longer, turning 2 or 3 times, until juice of chicken is clear when thickest part is cut to bone (180°F).
  3. Serve with white rice or your favorite side.

Of course, we HAVE to do another cocktail cupcake! How about a lemon drop cupcake! A big ball is going to drop and while your counting down into the new year, toast with a lemon drop cupcake.

Lemon Drop Cupcakes

For the Cupcakes

  • 1 cup buttery spread such as Earth Balance, softened
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons grated lemon peel
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose gluten free flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sour cream

For the Frosting

  • 3 tablespoons buttery spread, such as Earth Balance, softened
  • 2 1/4 cups confectioners’ sugar
  • 2 tablespoons lemon juice
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon grated lemon peel
  • 1 tablespoon rice milk
  1. In a mixing bowl, cream buttery spread and sugar. Beat in eggs, one at a time.
  2. Add lemon peel and vanilla; mix well.
  3. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).
  4. Fill greased or paper-lined muffin cups with 1/4 cup of batter.
  5. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool for 10 minutes; remove to wire racks to cool completely.
  7. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and rice milk; beat until smooth. Fill and ziplock plastic bag with the frosting and cut the tip of the bag. Frost cupcakes.

Last but definitely not least a Cosmo slush!!

Cosmo Slush 

  • 6 oz frozen (thawed) limeade concentrate (from 12-oz can)
  • 3 tablespoons powdered sugar
  • 2 cups citrus-flavored vodka or orange juice
  • 1 cup orange-flavored liqueur or orange juice
  • 4 cups 100% cranberry juice blend
  1. In blender, place limeade concentrate and powdered sugar. Cover and blend on high speed until well mixed. Add vodka and orange liqueur. Cover and blend until well mixed.
  2. In 13×9-inch glass baking dish, stir limeade mixture and cranberry juice until well mixed.
  3. Cover and freeze at least 8 hours until slushy. Stir before serving.

THAT’S IT! Celebrate, be merry and ring in the new year with those you love! ENJOY!


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