Egg Nog

Since I can't find egg nog here, I decided to make my own this year.  It turned out great and it's really easy, though I'd suggest that you don't do it with a fussy 1 year old.  Sorry it's a bit late for Christmas, but it's still good. I found the recipe on the blog A Sweet Pea Chef. 

makes 2 servings

2 cups milk
1/4 cup sweetened, condensed milk
1/2 tsp. ground cinnamon
5 whole cloves
4 egg yolks
1/2 cup granulated sugar
1 cup heavy whipping cream
1 tsp. freshly grated nutmeg, plus more for garnish
1 tsp. vanilla extract

Directions

Combine milk, cloves, cinnamon and condensed milk over low heat in a deep sauce pan until the mixture is no longer chilled and is heated through. Slowly increase the heat to medium and bring the mixture to a low boil. Careful not to allow a rolling boil.

In a medium bowl, combine the eggs and sugar. Beat eggs using a stand mixer, electric mixer or your hands until lightened in color and fluffy.

Slowly temper the eggs by adding about 1 tbsp. at a time of the hot milk mixture into the egg and sugar mixture. Once enough of the milk mixture is in the egg mixture, pour it all back into the sauce pan. Heat over medium heat for 3-5 minutes, stirring frequently, until thickened. You will know it’s thick when you can leave a clean line on the back of a spoon (see picture above).

Add the heavy whipping cream, nutmeg and vanilla extract to the mixture and heat through. Do not bring to a boil.

Strain the mixture using a fine mesh strainer to catch the spices. (I have found that this is not enough and I have to blend it. Otherwise it's clumpy.  I'm probably not making it right, but after blending it it's creamy and stays creamy.) Place in an airtight container in the refrigerator and let cool for at least one hour, preferably longer.

Serve cold. Garnish with additional grated nutmeg if desired.

Cinnamon Sugar Pecans

1 stick butter melted

2 large egg whites

1/4 tsp salt

3/4 cup sugar

1 1/2 lbs. pecans (6 cups)

1. Preheat oven to 325.  Pour melted butter over large cookie sheet and spread evenly.  
2. Beat egg whites and salt until foamy.
3. Gradually add sugar and cinnamon, beating only till blended.  DO NOT OVER BEAT.  Mixture should be runny.
4. Spread onto buttered pan.
5. Bake until pecans are crisp and butter is absorbed, turning pecans with a spatula every 10 minutes, for 30 minutes
6. Cool on cookie sheet.  Loosen and store in airtight container.

Olive Garden Chicken Gnocchi Soup

Ingredients

• 1 tablespoons extra virgin oil
• 4 tablespoons butter
• 4 tablespoons flour
• 1 quart half and half
• 1/2 cup celery, finely diced
• 1 cup onion, finely diced
• 2 minced garlic cloves
• 2 14 ounce cans of chicken broth if you enjoy thick soup, use one can ( I used 4 chicken bullion cubes and 3 1/2 cups water)
• 1 cup carrots, finely shredded
• 1 cup chicken breasts, cooked and diced (I used canned chicken but a breast  would be best)
• 1 package gnocchi, cooked  (you can find these in gourmet/pasta section of the grocery store - you may want to cut the gnocchi in half if it is large, or purchase the mini size if available) (I found them at Walmart next to the pasta section)
• 1 cup of fresh spinach coarsely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon parsley
• 1/4 teaspoon nutmeg (optional)

Instructions

Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through.  Before serving season to taste by adding additional salt.

Pumpkin Pecan Loaves

3 1/3 cups flour

3 cups sugar

2 tsp. baking soda

1 1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1 15 oz. can of pumpkin

4 eggs, lightly beaten

1/3 cup water

1/2 cup chopped pecans (I of course use walnuts)

Carmel Glaze

1/4 cup butter

1/4 cup sugar

1/4 cup packed brown sugar

1/4 cup whipping cream

2/3 cup powdered sugar

1/ tsp vanilla

Directions

In a bowl, combine the dry ingredients.  Combine the pumpkin, oil, eggs and water in another bowl.  Mix well.   Stir into dry ingredients just until combined, fold in the pecans.

Spoon into 2 greased 9x5x3 loaf pans.  Bake 350 for 60-65 min or until a tookpick comes out clean.  Cool for 10 minutes before removing from pans.

For Glaze, combine butter, sugars and cream in a sauce pan.  Cook until sugar is dissolved.  Cool for 20 minutes.  Stir in powdered sugar and vanilla until smooth.  Drizzle over cooled loaves.  

This bread is good alone as well as with the glaze.

Broccoli and Cranberry Salad

Ingredients

5 cups broccoli florets, cut in to 1/2 in pieces

1/2 cup red onion (I use less than 1/4 and reg onion)

1 cup sharp cheddar cheese shredded (I use 1/2 cup)

1 cup cooked bacon, crumbled (I use 1/2 cup)

1 cup sunflower seeds (again, I use 1/2 cup)

3/4 cup dried cranberries (I use 1/2 to 3/4 cup)

Dressing

1 cup salad dressing or mayo (you guessed it! 1/2 cup is all I use)

1/4 cup sugar

2 Tbs. red wine vinegar

1/2 tsp salt

1/4 tsp pepper

Directions

1. Combine all the salad ingredients in a large mixing bowl and mix well

2. Combine dressing ingredients in a small mixing bowl.

1. Mix until thoroughly combined using a ford or wire whisk.
2. Add dressing to salad and mix well
3. Refrigerate 1 hour.

I tried it the correct way the first time and found out that it was way too much mayo and adjusted everything else to my taste.