Category Archives: Holiday’s

I found this recipe in the Southern Living, Ultimate Christmas Cookbook…and as you can see, I ended up taking a picture of the picture from the Cookbook because this punch was so incredibly delicious that I was completely moved to drink more of it and in the end I forgot to take the picture.

Although I have never really been a big fan of Eggnog, it just seemed like if you are having a Christmas Eve party it is something that should be served.  My next door neighbor Debbie gave me this cookbook around Thanksgiving time as an early Christmas present hoping that I would find a few things in it and this is one of the many that we tried throughout the holiday season….

Hazelnut-Eggnog Punch

• 2 cups of Milk
• 1 Vanilla Bean, split lengthwise
• 1 3 inch cinnamon stick
• 6 cups refrigerated or canned eggnog
• 1 1/2 cups Frangelico or other hazelnut liqueur
• 1 cup whipping cream, whipped
• 1 quart vanilla ice cream, softened
• Grated nutmeg, optional

Combine first 3 ingredients in a  small saucepan, place over medium heat, and cook until hot (do not boil), stirring often.  Remove from heat.  Cover and let stand 30 minutes.  Scrape vanilla bean seeds into milk mixture.  Cover and chill.  Discard vanilla bean and cinnamon stick.

Combine chilled milk mixture, eggnog, and Frangelico in a punch bowl, fold in whipped cream.  Scoop ice cream into punch, stir gently.  Sprinkle lightly with nutmeg, if desired.

This year for Thanksgiving, I was given the pleasure of cooking the family turkey.  After looking at several recipes…here’s the one that I decided on.  The flavor was delicious and Andy loved the added touch of the bacon.

Roast Turkey with Cider-Rosemary Gravy

• 1 16-pound fresh or frozen turkey, thawed
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 large onion, coarsely chopped
• 2 celery ribs, coarsely chopped
• 1 Golden delicious apple, coarsely chopped
• 3 fresh rosemary sprigs
• 2 Tablespoons butter, softened
• 6 center-cut bacon slices
• 1 1/4 cups apple cider, divided
• 2 tablespoons finely chopped onion
• 1 garlic clove, minced
• 2 teaspoons minced fresh rosemary
• 2 Tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Garnish: rosemary sprigs

Remove giblets and neck, and rinse turkey with cold water; pat dry.  Sprinkle cavity with 1 teaspoon salt and 1 teaspoon pepper.  Place turkey, breast side up, in a roasting pan.  lightly stuff turkey body cavity with coarsely chopped onion, celery, apple, and 3 rosemary sprigs.  Rub turkey with butter.

Loosen skin from turkey breast without totally detaching skin; carefully slip bacon slices under skin.  Replace skin, using wooden picks to fasten skin over breast meat.  Tie ends of legs together with heavy string, or tuck under flap of skin.  Lift wing tips up and over back, and tuck under bird.  Pour 3/4 cup apple cider over turkey.

Bake turkey, uncovered, at 450 degrees for 20 minutes.  Reduce heat to 350 degrees, bake 2 hours and 45 minutes or until a meat thermometer inserted into meaty part of thigh registers 180 degrees, basting often with pan juices.  Shield turkey with heavy-duty aluminum foil during cooking, if necessary, to prevent over browning.

Transfer turkey to a serving platter; cover loosely with foil.  Scrape roasting pan to remove browned bits; pour pan drippings into a gravy separator.  Discard fat, reserving 2 tablespoons.

heat reserved 2 tablespoons fat in a small saucepan over medium-high heat.  Add finely chopped onion, garlic, and 2 teaspoons rosemary; saute 2 minutes or until tender.  Reduce heat to medium; add flour, and cook 1 minute.  Whisk in pan drippings and remaining 1/2 cup cider.  Bring to a boil; reduce heat, and simmer 2 to 3 minutes or until gravy thickens.  Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.  Serve gravy with turkey.  Garnish if desired.

Note: For ease in removing hot turkey from roasting pan, wear clean heat-resistant rubber gloves.  They shield the heat and enable you to get a firm grip on the bird.

My husband and father-in-law tested out this recipe for me and gave it rave reviews.  Both agreed that it reminded them of Quiche, but that they really liked the potatoes in it.  Since this recipe is so easy and can be made the night before…it just might have to fall into our holiday morning rotation.  Afterall, who wants to cook first thing in the morning on a holiday???  :O)

Overnight Breakfast Pie

• 8 slices of bacon
• 1/2 cup panko bread crumbs
• 5 eggs
• 2 1/2 cups frozen shredded hash brown potatoes
• 1 cup shredded Swiss cheese (4 ounces)
• 1/2 cup cottage cheese
• 1/3 cup milk
• 1/4 cup chopped green onions
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 drops bottles hot pepper sauce
• sliced green onions (optional)

In a large skillet, cook bacon over medium heat until crisp.  Drain bacon on paper towels, reserving 1 tablespoon drippings in skillet.  Crumble bacon; set aside.  Stir bread crumbs into the reserved drippings.  Transfer to a small bowl; cover and chill until needed.

Lightly grease a 9-inch pie plate; set aside.  In a medium bowl, beat eggs with a fork until foamy.  Stir in crumbled bacon, hash brown potatoes, Swiss cheese, cottage cheese, milk, 1/4 cup green onions, salt, black pepper, and hot pepper sauce.  Pour mixture into prepared pie plate.  Cover and chill for 2 to 24 hours.

Sprinkle pie with bread crumb mixture.  Bake, uncovered, in a preheated 325 degree oven for about 50 minutes or until a knife inserted in the center comes out clean.  If desired, sprinkle pie with additional green onions.  Makes 4 to 6 slices.