This favorite Egg Nog Recipes comes from Southern Living Magazine.
We were editing our vast collection of magazines so I went through them and cut out my favorite recipes.
Egg Nog Coffee Punch:
1 Quart of Coffee Ice Cream
1 Quart of Vanilla Ice Cream
1 Quart of Egg Nog
2 C Hot Brewed Coffee
1/2 C Coffee Liqueur (Kahlua)
1/2 C Irish Whiskey
1 container of Frozen Whipped Topping, thawed
Ground Nutmeg
Scoop all of the Ice Cream in a large Punch Bowl
Add Egg Nog, Coffee, Coffee Liqueur and Irish Whiskey.
Stir until the Ice Cream just begins to melt.
Serve in mugs topped with thawed Whipped Topping and a sprinkle of ground Nutmeg.
Enjoy!
The Holidays!
Thursday, October 17, 2013
Egg Nog Pie
I happen to love Egg Nog. I know that it's not for everyone, but we have it available during the entire Christmas Season. As soon as I can purchase Egg Nog Latte's at Starbucks, I do. I've made homemade Egg Nog, I have a recipe for Egg Nog Cookies and If I can find a way to incorporate Egg Nog into a recipe, I will.
Here's a simple and great tasting Egg Nog Pie.
This is from O'Malley Farm Cafe.
1 -( 4 3/4 oz.) package of vanilla pudding and pie filling
2 C of Dairy Egg Nog
1 1/4 C heavy cream
1 TBS Rum ( I only use Mt. Gay Rum from Barbados)
1/8 tsp nutmeg
1 - baked 9" Pie Crust
Whipped Cream and additional Nutmeg for service
Cook the Pudding mix as instructed on the package except, use the 2 C of Egg Nog and the 1 1/4 C Heavy Cream.
Stir in the Rum and Nutmeg and pour the filling into the pie crust.
Cover the surface with plastic wrap and refrigerate for several hours.
Serve the Pie garnished with whipped cream ( homemade is best if you have extra heavy cream) and sprinkle with ground nutmeg.
Enjoy!
Peace in the Kitchen!
Here's a simple and great tasting Egg Nog Pie.
This is from O'Malley Farm Cafe.
1 -( 4 3/4 oz.) package of vanilla pudding and pie filling
2 C of Dairy Egg Nog
1 1/4 C heavy cream
1 TBS Rum ( I only use Mt. Gay Rum from Barbados)
1/8 tsp nutmeg
1 - baked 9" Pie Crust
Whipped Cream and additional Nutmeg for service
Cook the Pudding mix as instructed on the package except, use the 2 C of Egg Nog and the 1 1/4 C Heavy Cream.
Stir in the Rum and Nutmeg and pour the filling into the pie crust.
Cover the surface with plastic wrap and refrigerate for several hours.
Serve the Pie garnished with whipped cream ( homemade is best if you have extra heavy cream) and sprinkle with ground nutmeg.
Enjoy!
Peace in the Kitchen!
Pumpkin Soup
I've posted a Best of the Best Recipe earlier for a favorite Pumpkin Soup Recipe, Hotel Bristol's Soupe de Courge a la Creme. I've been making that recipe since 1976.
Here's a more simple version of Pumpkin Soup.
6 C broth, (Vegetarian or Chicken)
2 cans (15oz.) pumpkin puree
1 C chopped onion
1 1/2 tsp salt
1 clove of garlic, minced
1/2 tsp fresh chopped thyme
5 whole black peppercorns
1/2 C heavy cream
fresh chopped parsley or chopped fresh chives for garnish
In a large soup pot:, on medium heat:
Broth
Pumpkin
Onion
salt
Garlic
Thyme
Pepper Corns
Stir Well
Bring to a boil
Reduce heat to low and simmer for 30 minutes.
With an immersion stick blender, puree the soup.
Bring heat to medium (uncovered)
Bring to a boil
Reduce heat to low
Simmer an additional 30 minutes
Remove from heat
Stir in Heavy Cream
Serve each bowl garnished with fresh chopped parsley or chives
Enjoy!
Peace in the Kitchen!
Here's a more simple version of Pumpkin Soup.
6 C broth, (Vegetarian or Chicken)
2 cans (15oz.) pumpkin puree
1 C chopped onion
1 1/2 tsp salt
1 clove of garlic, minced
1/2 tsp fresh chopped thyme
5 whole black peppercorns
1/2 C heavy cream
fresh chopped parsley or chopped fresh chives for garnish
In a large soup pot:, on medium heat:
Broth
Pumpkin
Onion
salt
Garlic
Thyme
Pepper Corns
Stir Well
Bring to a boil
Reduce heat to low and simmer for 30 minutes.
With an immersion stick blender, puree the soup.
Bring heat to medium (uncovered)
Bring to a boil
Reduce heat to low
Simmer an additional 30 minutes
Remove from heat
Stir in Heavy Cream
Serve each bowl garnished with fresh chopped parsley or chives
Enjoy!
Peace in the Kitchen!
Wednesday, October 16, 2013
Amazing Vegetarian Sausage !
This is just a testimonial for my fellow vegetarians. Tonight I make an Italian Sausage to accompany stir fried Italian Vegetables.
I also have it in a Mexican Chipotle and Smoked Apple Sage.
They make many other products. Check them out.
Field Roast is the brand.
It's Artisan Vegan Original Grain Meat Italian Sausage, with eggplant, fennel, fresh garlic and red pepper.
I took them out of the freezer, steamed them in a saute pan of water to thaw them
Then, the instructions direct you to remove the casing and either pan fry them or grill them.
I heated some olive oil in a non stick skillet and briefly fried them. They browned and I removed them.
I think they have other flavors too.
It's the best vegetarian sausage I've ever tasted.
Enjoy!
Peace in the Kitchen!
I also have it in a Mexican Chipotle and Smoked Apple Sage.
They make many other products. Check them out.
Field Roast is the brand.
It's Artisan Vegan Original Grain Meat Italian Sausage, with eggplant, fennel, fresh garlic and red pepper.
I took them out of the freezer, steamed them in a saute pan of water to thaw them
Then, the instructions direct you to remove the casing and either pan fry them or grill them.
I heated some olive oil in a non stick skillet and briefly fried them. They browned and I removed them.
I think they have other flavors too.
It's the best vegetarian sausage I've ever tasted.
Enjoy!
Peace in the Kitchen!
Green Chile Square Appetizers
Green Chile Square Appetizers
24 oz. diced green chiles
10 oz. grated Pepper Jack Cheese
10 oz. grated Monterey Jack cheese
8 eggs, beaten
Spray 2- 9"X13" pans with vegetable cooking spray
Pre heat oven to 325 degrees
In a large bowl, mix all ingredients together.
Spread evenly in the pans
Bake for 30 minutes or until golden brown
Cool completely and cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Artichoke / Spinach Dip Aunt Faye's Recipe
Aunt Faye's Artichoke Spinach Dip
2 (8oz.) cans of artichoke hearts or bottoms, drained
2 (8oz.) cans of artichoke hearts or bottoms, drained
1 (10oz.) package of frozen chopped spinach, thawed, drained and patted dry with paper towels.
1/4 C chopped fresh parsley
3 TBS minced shallot or green onion
1 large clove of garlic, mashed
2 TBS fresh lemon juice
2 tsp fresh dill
1 C mayonnaise
2 C sour cream
1 TBS Dijon mustard
salt and pepper to taste
Roughly chop artichokes in a food processor or they can be pureed!
Add all ingredients, by hand, in a large bowl until well combined.
It can be thinned with Buttermilk to create a Salad Dressing. Serve with Crackers or Crudite.
If serving with Tortilla Chips, the dip can be heated! ( Aunt Faye did not mention this, but that's what Texans would do)!
Enjoy!
Peace in the Kitchen!
The World's Best Cookie!
Isn't that a statement? I didn't make up that name.
I was looking through some vintage recipes from my Aunt Faye and I saw this recipe for The World's Best Cookie.
Thank you Aunt Faye for saving your recipes. She was a personal Chef in the 50's and 60's. I have her hand written recipes. She made these cookies when my sister and I were little and my mother continued making them after my aunt died.
The World's Best Cookie!
2 sticks of butter, softened
1 C granulated sugar
1 C brown sugar, packed
1 egg
1 C vegetable oil
1 C oats
2 C of Corn Flakes, crush to make 1 C.
1/2 C coconut
3 1/2 C flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1/2 C pecan pieces
Preheat oven to 350 degrees
In a stand mixer, or by hand:
Cream together butter and sugar
Add egg and mix well
Add remaining ingredients beating well after each addition
Drop by the spoonful onto a cookie sheet and press with a fork
Bake for 12 minutes
Remove from cookie sheet and sprinkle with sugar
The recipe says that it makes 90 - 100 2" cookies, Oh my!
Enjoy!
Peace in the Kitchen!
I was looking through some vintage recipes from my Aunt Faye and I saw this recipe for The World's Best Cookie.
Thank you Aunt Faye for saving your recipes. She was a personal Chef in the 50's and 60's. I have her hand written recipes. She made these cookies when my sister and I were little and my mother continued making them after my aunt died.
The World's Best Cookie!
2 sticks of butter, softened
1 C granulated sugar
1 C brown sugar, packed
1 egg
1 C vegetable oil
1 C oats
2 C of Corn Flakes, crush to make 1 C.
1/2 C coconut
3 1/2 C flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1/2 C pecan pieces
Preheat oven to 350 degrees
In a stand mixer, or by hand:
Cream together butter and sugar
Add egg and mix well
Add remaining ingredients beating well after each addition
Drop by the spoonful onto a cookie sheet and press with a fork
Bake for 12 minutes
Remove from cookie sheet and sprinkle with sugar
The recipe says that it makes 90 - 100 2" cookies, Oh my!
Enjoy!
Peace in the Kitchen!
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