new years food ideas

For a family friendly cocktail, whip up Giadas sweet tart bellinis. You can always spike a batch for the adults.

This beautiful Italian spread is easy and ideal for a grazing crowd.

For another childhood fave gone gourmet, try Yigit Puras take on the peanut butter cup.

Jamie Oliver loves classic Venetian bellinis, even when fresh peaches are out of season: You can also get nice results using tinned (canned) peaches if you cant find beautifully ripe flat peaches, he says.

Line a tray or baking sheet with waxed paper; set aside. Wash strawberries and pat until completely dry.In a microwave safe bowl, melt vanilla chips and 1 1/2 teaspoons shortening at 70% power; stir until smooth. Dip each strawberry until two thirds is coated, forming the tuxedo shirt, allowing excess to drip off. Place on prepared tray; chill for 30 minutes or until set. Melt chocolate chips and remaining shortening. To form the tuxedo jacket, dip each side of berry into chocolate from the tip of the strawberry to the top of vanilla coating. Repeat on the other side, leaving a white V shape in the center. Set remaining chocolate aside. Chill berries for 30 minutes or until set.

In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon peel, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping.Add softened butter to remaining herb mixture; mix well. Shape into a 1 in. thick log; wrap in plastic wrap. Refrigerate for 30 minutes or until firm. For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside.Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.

Cut lemon in half lengthwise; cut one half into eight thin wedges. Thread olives and lemon wedges onto toothpicks for garnishes; set aside.Using the lemon half, moisten the rims of eight large cocktail glasses. Sprinkle salt on a plate; hold glasses upside down and dip rims into salt. Divide the salad greens, tomatoes, onion and sliced olives among prepared glasses. Top each with a prepared toothpick.

Frost cupcakes and sprinkle with jimmies. If necessary, microwave candies on high for 3 to 5 second intervals to soften. Form green candies into champagne bottles. Cut squares from white candies to form labels; press gently onto bottles to attach. Brush bottle tops with pearl dust. Shape white candy into champagne flutes. Cut thin strips of red candies; twist to form streamers. Decorate cupcakes with bottles, champagne flutes and streamers as desired. Store in an airtight container.

A delicious, spicy blend, packed full of iron and low fat to boot. Its ready in under half an hour or can be made in a slow cooker.

A Cajun inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes.