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6 01, 2014

Light N’ Fluffy Eggnog

By | 2014-11-10T17:50:14+00:00 January 6th, 2014|Recipes|0 Comments

This eggnog recipe is a family favorite.

 

(I normally 6X the recipe which is in parenthesis)

1/3 cup sugar (2 cups)

¼ tsp salt (1.5 tsp)

2 egg whites (12)

1 tsp vanilla (2 Tablespoons)

½ cup whipped whipping cream (3 cups, I don’t use any of this and it works fine)

2 egg yolks (10)

4 cups milk (6 quarts – we’ve used skim, or fat-free milk and is fine for us)

3 TB sugar (1.5 cups)

Ground nutmeg & cinnamon

 

Beat 1/3 cup sugar into egg yolks. Add salt.  Stir in milk.  Cook over medium heat, stirring constantly until mixture coats spoon.  (It was hard for me to learn when ‘until mixture coats spoon’ is, but it will be too thin if you don’t cook it long enough.)  Cool.  Beat eggs whites until foamy.  Gradually add 3 TB  sugar, beating to soft peaks.  Add to custard and mix thoroughly.  Add vanilla and flavoring.    Chill 3 or 4 hours.  Pour into punch bowl or cups.  (I pour some back into the milk jug and stick it in the fridge.)  Dot with islands of whipped cream; (I don’t do this either); dash with nutmeg.  Serves 6-8 (not if you’re hungry – that’s why I go for the big version.)

18 12, 2013

Overnight Sausage and Egg Breakfast Casserole

By | 2014-11-10T17:54:21+00:00 December 18th, 2013|Recipes|0 Comments

(This is perfect for Christmas morning!)

6-8 slices white bread (regular bread, French bread, whatever you have)

¼ cup butter, softened

2 cups medium or sharp cheddar, grated

2 cups pepper jack cheese, grated

1 lb ground pork sausage, browned and drained of extra grease

1 (4 oz) can green chiles

6 Oakdell Omega 3 eggs

2 cups milk

1 tsp kosher salt

½ tsp paprika

1 tsp oregano

½ tsp black pepper

¼ tsp garlic powder

¼ tsp dry mustard

 

1.  Remove the crusts of the bread and then butter one side of each slice of bread.  Place bread with the butter side down in a 9 x 13 baking dish.

2.  Sprinkle grated cheese evenly over the top of the bread.  Spread the browned sausage on top of that, and top with the green chiles.

3.  In a mixing bowl, whisk the Oakdell eggs and then add in the milk and seasonings.  Whisk until well combined.

4.  Pour the Oakdell egg mixture evenly over the top of the sausage. Stir while pouring so that the seasonings are evenly distributed throughout the casserole.

5.  Cover well with plastic wrap or foil and place in the refrigerator overnight.

6.  In the morning preheat your oven to 350 degrees. Bake (uncovered) for 50-60 minutes.  The center should be set and the edges will be brown.  Let it cool for 10 minutes before slicing and serving.

15 11, 2013

Chocolate Pumpkin Eclair Dessert

By | 2014-11-10T18:03:08+00:00 November 15th, 2013|Recipes|0 Comments

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Crust:
1 cup all-purpose flour
1/2 cup butter or margarine
1 cup water
6 Oakdell Omega 3 Eggs
Preheat oven to 400°.  Bring water and butter to a boil, remove from heat and whisk in flour. Transfer to a plastic or glass bowl and using a hand mixer, mix in eggs one at a time. Spread evenly on a large greased cookie sheet or jellyroll pan. Bake at 400° for 15-20 minutes until light golden brown. Let cool completely before topping.
 
Filling
1 3.4 oz. Jello brand instant pumpkin pudding mix
1 8 oz cream cheese, softened
2 cups milk
1 (12 oz) tub of cool whip
 
In a mixing bowl, add the milk to the pudding mix and mix thoroughly. In a separate bowl, beat the cream cheese until it becomes fluffy. Gradually add the pudding mixture slowly as you continually beat the mixture.  Spread pudding mixture on the completely cooled crust and then immediately top with cool whip.
 
Sauce:
1/2 cup chocolate chips
2 Tbsp butter
3 Tbsp milk
1 cup powdered sugar
 
In a saucepan, melt the chocolate chips, butter and milk together over low heat.  When melted, remove from heat and whisk in powdered sugar until smooth.  Drizzle chocolate sauce over the top of the cool whip.