My Christmas Guilty Pleasure

I love so many holiday movies, I have to break my favorites into categories. My favorite traditional (well it's a tie) "It's a Wonderful Life" and "A Miracle on 34th Street". My favorite animated~ "The Polar Express" and my favorite comedy~ "National Lampoon's Christmas Vacation". And while watching the last, is my first memory of ever hearing the words egg nog. You know the scene. When Cousin Eddy and Clark are in the living room and Clark is trying to enjoy his rich and creamy holiday beverage despite Eddy's surprise visit. I remember asking my parents what egg nog was and they both answered with one word..."Yuck". Okay, so they aren't fans. Well, it was always something I wanted to try, but never had the opportunity until a few years ago when Mr. Everyday brought some home from the store and said "I know you'll like it". Oh, he knows me so well! It quickly became one of my guiltiest pleasures during the holiday season. And yes, I don't mind the store bought, nor do I require alcohol. I'm so obsessed, rum flavoring is just fine. I have to stop myself from drinking too much, because I could literally have it as my sole beverage for the month of December. So the first time I was going to try making it myself, I wanted to make sure it was simple as to not ruin my love. And I love this recipe because it's perfect for egg nog novices, not too strong to scare you away. Plus, it's non alcoholic so the little ones can enjoy it too. I know many out there feel the same way my parents did, and still do today, but for those of you who do enjoy this seasonal treat, or want to try it for the first time, this is a great place to start!

Easy Egg Nog From About.com

2 eggs, well beaten

3 TBS sugar

1 tsp. vanilla

1/8 tsp. ground nutmeg

2 1/3 c. milk

Cinnamon for garnish

Place all ingredients in a blender and blend until well combined. Serve chilled with a garnish of extra nutmeg and cinnamon, if desired.

Shared on The Country Cook Dec. 7, 2012

Shared on Make Ahead Meals Dec. 10, 2012

Eggs at Very Good Recipes

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I love so many holiday movies, I have to break my favorites into categories. My favorite traditional (well it's a tie) "It's a Wonderful Life" and "A Miracle on 34th Street". My favorite animated~ "The Polar Express" and my favorite comedy~ "National Lampoon's Christmas Vacation". And while watching the last, is my first memory of ever hearing the words egg nog. You know the scene. When Cousin Eddy and Clark are in the living room and Clark is trying to enjoy his rich and creamy holiday beverage despite Eddy's surprise visit. I remember asking my parents what egg nog was and they both answered with one word..."Yuck". Okay, so they aren't fans. Well, it was always something I wanted to try, but never had the opportunity until a few years ago when Mr. Everyday brought some home from the store and said "I know you'll like it". Oh, he knows me so well! It quickly became one of my guiltiest pleasures during the holiday season. And yes, I don't mind the store bought, nor do I require alcohol. I'm so obsessed, rum flavoring is just fine. I have to stop myself from drinking too much, because I could literally have it as my sole beverage for the month of December. So the first time I was going to try making it myself, I wanted to make sure it was simple as to not ruin my love. And I love this recipe because it's perfect for egg nog novices, not too strong to scare you away. Plus, it's non alcoholic so the little ones can enjoy it too. I know many out there feel the same way my parents did, and still do today, but for those of you who do enjoy this seasonal treat, or want to try it for the first time, this is a great place to start!

Easy Egg Nog From About.com

2 eggs, well beaten

3 TBS sugar

1 tsp. vanilla

1/8 tsp. ground nutmeg

2 1/3 c. milk

Cinnamon for garnish

Place all ingredients in a blender and blend until well combined. Serve chilled with a garnish of extra nutmeg and cinnamon, if desired.

Shared on The Country Cook Dec. 7, 2012

Shared on Make Ahead Meals Dec. 10, 2012

Eggs at Very Good Recipes

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Copycat Fall Favorite

While I think of this recipe as one that would be more enjoyable in fall, to be honest, I will order the original winter, spring, summer and fall. They are something I enjoy as a side dish for both breakfast and dinner any time we visit our local Cracker Barrel. But I do admit to making them more often at home when the leaves are changing, the pumpkins are abundant and apple season is in full swing! They are another recipe that works great as a side or add a little whipped cream for a warm easy dessert. In fact, many times I will order them with my meal and then save them until the end making them my dessert. They would also work great as a "topper" for things like oatmeal or French toast during a weekend breakfast or brunch. Another tip for you~ if you have some apples laying around that are starting to "turn" and aren't quite as crisp as they should be, this is a great use for them. In fact, that's exactly what I used when I made this batch. Remember that $9 bag of apples I told you about when I shared my Cinnamon Dip? Well, I had just a few left in that bag and they needed to be used ASAP, so this was what came to mind.  However or whenever you decide to serve them, they scream autumn and are a warm, comforting side dish on any chilly fall day!

Fried Apples
6 medium apples, cored and sliced (I like the peel left on)
1/4 c brown sugar
1 tsp lemon juice
1/4 c. butter
1/8 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg

In a large skillet, melt butter over medium hit. Evenly spread apples in skillet. Drizzle with lemon juice. Gently stir. Sprinkle with brown sugar and salt. Stir to coat. Turn heat down to low, cover and cook for 10-15 minutes until apples are tender. Add cinnamon and nutmeg. Stir gently. Remove into serving dish and drizzle with extra syrup in pan.

Shared on Lady Behind The Curtain Oct. 17, 2012
Shared on Miz Helen's Country Cottage Oct. 18, 2012
Shared on The Country Cook Oct. 19, 2012

Apples at Very Good Recipes
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While I think of this recipe as one that would be more enjoyable in fall, to be honest, I will order the original winter, spring, summer and fall. They are something I enjoy as a side dish for both breakfast and dinner any time we visit our local Cracker Barrel. But I do admit to making them more often at home when the leaves are changing, the pumpkins are abundant and apple season is in full swing! They are another recipe that works great as a side or add a little whipped cream for a warm easy dessert. In fact, many times I will order them with my meal and then save them until the end making them my dessert. They would also work great as a "topper" for things like oatmeal or French toast during a weekend breakfast or brunch. Another tip for you~ if you have some apples laying around that are starting to "turn" and aren't quite as crisp as they should be, this is a great use for them. In fact, that's exactly what I used when I made this batch. Remember that $9 bag of apples I told you about when I shared my Cinnamon Dip? Well, I had just a few left in that bag and they needed to be used ASAP, so this was what came to mind.  However or whenever you decide to serve them, they scream autumn and are a warm, comforting side dish on any chilly fall day!

Fried Apples
6 medium apples, cored and sliced (I like the peel left on)
1/4 c brown sugar
1 tsp lemon juice
1/4 c. butter
1/8 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg

In a large skillet, melt butter over medium hit. Evenly spread apples in skillet. Drizzle with lemon juice. Gently stir. Sprinkle with brown sugar and salt. Stir to coat. Turn heat down to low, cover and cook for 10-15 minutes until apples are tender. Add cinnamon and nutmeg. Stir gently. Remove into serving dish and drizzle with extra syrup in pan.

Shared on Lady Behind The Curtain Oct. 17, 2012
Shared on Miz Helen's Country Cottage Oct. 18, 2012
Shared on The Country Cook Oct. 19, 2012

Apples at Very Good Recipes
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If You Can Pour...

 Then you can make this dessert! Last Thanksgiving I shared my Pumpkin Dump Cake with you in the spirit of the autumn season. The idea of a "dump cake" is pretty straight forward. You dump everything into the baking dish, cook it and in little less than an hour you have a dessert warm from the oven. What I love about them is the use of a dry cake mix making it so time friendly; and giving the cake a more cobbler or crisp texture. By using the mix dry and adding butter instead of the normal eggs, water and oil, it becomes something totally different than the prepared cake. So in that same spirit I decided to do another one this fall with pumpkin's distant autumn cousin...the apple. Or more specifically apple pie filling. Not to mention another favorite of this time of year, pecans. There is just something about the smell of apples, spices and nuts baking the oven that make me want to put on a hoodie, grab a mug of hot apple cider, and go on a hayride. This is great served warm w/ a scoop of ice cream, or with a little dollop of whipped cream. If you are looking for a sweet treat to get your family into the autumn spirit, this is definitely one to try. Or, even jot down and tuck away for next month and Turkey Day!

Apple Dump Cake
2 cans no sugar added apple pie filling
1 (18.25oz) box butter pecan cake mix
2 sticks butter, thinly sliced
1 c. pecan chips
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 c. brown sugar

Preheat oven to 350. Lightly spray a 9x13 baking dish with cooking spray. Spread pie filling into bottom. Sprinkle with cinnamon and nutmeg. Stir well. Sprinkle with brown sugar and then cake mix. DO NOT MIX. Sprinkle with pecans. Top with butter slices. Cover dish with foil and bake for 45 minutes to an hour until browned and set. Refrigerate leftovers.

Shared on Miz Helen's Country Cottage Oct. 11, 2012
Shared on The Country Cook Oct. 12, 2012

Apple at Very Good Recipes
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 Then you can make this dessert! Last Thanksgiving I shared my Pumpkin Dump Cake with you in the spirit of the autumn season. The idea of a "dump cake" is pretty straight forward. You dump everything into the baking dish, cook it and in little less than an hour you have a dessert warm from the oven. What I love about them is the use of a dry cake mix making it so time friendly; and giving the cake a more cobbler or crisp texture. By using the mix dry and adding butter instead of the normal eggs, water and oil, it becomes something totally different than the prepared cake. So in that same spirit I decided to do another one this fall with pumpkin's distant autumn cousin...the apple. Or more specifically apple pie filling. Not to mention another favorite of this time of year, pecans. There is just something about the smell of apples, spices and nuts baking the oven that make me want to put on a hoodie, grab a mug of hot apple cider, and go on a hayride. This is great served warm w/ a scoop of ice cream, or with a little dollop of whipped cream. If you are looking for a sweet treat to get your family into the autumn spirit, this is definitely one to try. Or, even jot down and tuck away for next month and Turkey Day!

Apple Dump Cake
2 cans no sugar added apple pie filling
1 (18.25oz) box butter pecan cake mix
2 sticks butter, thinly sliced
1 c. pecan chips
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 c. brown sugar

Preheat oven to 350. Lightly spray a 9x13 baking dish with cooking spray. Spread pie filling into bottom. Sprinkle with cinnamon and nutmeg. Stir well. Sprinkle with brown sugar and then cake mix. DO NOT MIX. Sprinkle with pecans. Top with butter slices. Cover dish with foil and bake for 45 minutes to an hour until browned and set. Refrigerate leftovers.

Shared on Miz Helen's Country Cottage Oct. 11, 2012
Shared on The Country Cook Oct. 12, 2012

Apple at Very Good Recipes
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reade more... Résuméabuiyad