Wednesday, 31 December 2014

Double Pork Hash

Enjoy the season with this hearty and delicious Double-Pork Hash made with ham, bacon, peppers and onions

5 slices bacon, thick-cut...
Vegetable oil, as needed
1 7-ounce boneless ham steak, cut into 1/2-inch cubes
1 small onion, chopped
1/2 cup red bell pepper, seeded and diced (1/2-inch)
1 20-ounce bag refrigerated hash brown potatoes
Salt and freshly ground black pepper, to taste
Fried or poached eggs, for serving (optional)

  • Cook the bacon in a large (12-inch) skillet over medium heat, turning once, until crisp and browned, about 8 minutes.
  • Transfer the bacon to a paper towel-lined plate to cool.
  • Pour the fat from the skillet into a small bowl.
  • You should have 5 tablespoons; add vegetable oil, if needed.
  • Return 3 tablespoons bacon fat to the skillet over medium heat.
  • Add the ham and cook, stirring occasionally, until beginning to brown, about 2 minutes.
  • Add the onion and red pepper and cook, stirring occasionally, until the onion is golden, about 7 minutes.
  • Add the hash browns and cook until the underside is mostly golden brown, about 7 minutes.
  • Drizzle the remaining 2 tablespoons bacon fat over the potatoes.
  • Using a metal spatula, turn the hash browns over in sections.
  • Continue cooking until the other side is mostly golden brown, about 7 minutes.
  • Continue cooking, stirring occasionally, until the hash is completely golden brown, about 5 minutes more.
  • Sprinkle with crumbled bacon and season with salt and pepper.
  • Serve hot.
  • If desired, top each serving with a fried or poached egg, 6 servings.

Tuesday, 30 December 2014

Slow Cooker Turkey Chili

This healthy and easy chili recipe is perfect for a chilly day. Thank you Two Peas and Their Pod

Slow Cooker Turkey Chili Recipe on Add the ingredients to the slow cooker and let it do the work!

1 tablespoon olive oil
1 lb 99% lean ground turkey
1 medium onion, diced
1 red pepper, chopped
1 yellow pepper, chopped
2 (15 oz) cans tomato sauce
2 (15 oz) cans petite diced tomatoes
2 (15 oz) cans black beans, rinsed and drained
2 (15oz) cans red kidney beans, rinsed and drained
1 (16 oz) jar deli-sliced tamed jalapeno peppers, drained
1 cup frozen corn
2 tablespoons chili powder
1 tablespoon cumin
Salt and black pepper, to taste
Optional toppings: green onions, shredded cheese, avocado, sour cream/Greek yogurt
  • Heat the oil in a skillet over medium heat.
  • Place turkey in the skillet, and cook until brown.
  • Pour turkey into slow cooker.
  • Add the onion, peppers, tomato sauce, diced tomatoes, beans, jalapeños, corn, chili powder, and cumin.
  • Stir and season with salt and pepper.
  • Cover and cook on High for 4 hours or low for 6 hours.
  • Serve with toppings, if desired.

Slow Cooker Swiss Chicken

Easy and delicious. Thank you Six Sisters Stuff

6 boneless, skinless chicken breasts
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 package herb stuffing mix
1/4 cup butter, melted
  • Spray slow cooker with nonstick cooking spray. 
  • Place chicken breasts on the bottom of the slow cooker. 
  • Cover chicken with slices of Swiss cheese. 
  • In a small bowl, combine cream of chicken soup and milk
  • Pour over chicken and cheese. 
  • Sprinkle stuffing mix on top and drizzle butter over the top. 
  • Cover and cook on low for 4-6 hours or high for 2-3 hours

Saturday, 27 December 2014

BBQ Turkey Quesadillas

Quick and easy and perfect for leftover holiday turkey. Thank you Mels Kitchen Café

BBQ Turkey Quesadillas

8 large burrito-size flour tortillas
2 cups shredded leftover cooked turkey
1/2 cup barbecue sauce
2 green onions, thinly sliced
1 (3.5 ounce) can green chiles, drained
2 cups shredded cheese, my favorite combo is monterey jack and sharp cheddar
Sour cream, salsa, avocados for serving
  • Preheat a griddle or skillet on the stovetop to medium heat.
  • In a medium bowl, toss together the turkey, barbecue sauce and green chiles.
  • Spread an equal amount of this mixture on four of the tortillas
  • Sprinkle the green onions over the top of the mixture and then top with the shredded cheese.
  • Top with a tortilla and place the quesadillas on the griddle or stovetop
  • Cook for about 2-3 minutes each side until the tortillas are golden brown and crisp and the filling is hot and cheese is melted.

Sunday, 21 December 2014

Easy Eggnog Pie

Super rich and super easy. Thank you Love From the Oven

1 3.9 oz package of vanilla instant pudding
1 & 1/4 cups cold eggnog
1/3 cold cup milk
1/2 tsp nutmeg
1 cup COOL WHIP Whipped Topping, thawed
1 graham cracker pie crust

  • Beat pudding mix with eggnog, milk and nutmeg for two minutes.
  • Fold 1 cup of Cool Whip into mixture until just combined
  • Spoon mixture into pie crust
  • Refrigerate at least three hours. 

Wednesday, 17 December 2014

Easy Cranberry Cashew Fudge

Easy fudge you can make in 10 minutes. Ideal for Thanksgiving  and Holiday Gift Giving. Thank you A Little Claireification

 Chocolate Cranberry Cashew Fudge PM5

1 2/3 cup packed brown sugar
2/3 cup NESTLÉ® CARNATION® Evaporated Milk
4 tbsp butter
1 tsp cinnamon
1/2 tsp salt
1 7 oz jar marshmallow cream
1 1/2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 tsp vanilla extract
1 cup dried cranberries
1 cup whole salted cashews
  • Line an 8” x 8” square baking pan with parchment paper, overlapping the sides for easy removal.
  • Combine sugar, evaporated milk, butter, cinnamon and salt in a medium saucepan.
  • Once mixture just starts to bubble, add the marshmallow cream (makes it easier to incorporate).
  • Bring to rolling boil over medium heat, stirring constantly.
  • Boil for 5 minutes or until mixture starts to thicken, no less than 4 more minutes.
  • Remove from heat.
  • Stir in chocolate chips and vanilla until the chocolate melts and is blended.
  • Fold in the cranberries and cashews.
  • Pour into prepared pan.
  • If adding any toppings, work fast as the fudge will begin to set up quickly.
  • Chill in the refrigerator until completely set, 2 hours or overnight.
  • Remove from pan, and cut into 1” squares.
  • Store in refrigerator in an air tight container or freeze for up to 4 weeks.

Sunday, 14 December 2014

Egg Nog Brulee Pie

Creamy and cinnamon-ey with a crispy sugar crust on top. Thank you Confessions of a Cookbook Queen

Egg Nog Brulee Pie

9 inch pie crust, baked and cooled
4 Tablespoons cornstarch
3/4 cup white sugar
4 Tablespoons butter, melted
1 1/2 cups egg nog (alcohol free)
3/4 cup heavy whipping cream
1 teaspoon vanilla extract or vanilla bean paste
2 Tablespoons butter, melted
4 Tablespoons granulated sugar
1/2 teaspoon cinnamon
  • In a medium sized heavy saucepan, whisk together cornstarch and sugar.
  • Whisk in the 4 Tablespoons melted butter, egg nog, and whipping cream.
  • Cook over medium heat, stirring constantly, until mixture is the consistency of a thick pudding.
  • Remove from heat and stir in vanilla.
  • Preheat oven broiler to high.
  • In a small bowl, combine sugar and cinnamon.
  • Pour mixture into pie crust and spread evenly.
  • Drizzle with melted butter and sprinkle cinnamon sugar over the top.
  • Place under the broiler until butter and sugar begins to bubble all over the surface--keep a close eye because it doesn't take long.
  • Let pie cool to room temperature, then chill several hours before serving.

Saturday, 13 December 2014


There is something so Christmas-y about gingerbread. The smell of it baking says the holiday's are near. Thank you Loves Bakes Good Cakes


2⅓ cups all-purpose flour
½ cup shortening
⅓ cup sugar
1 cup molasses
¾ cup hot water
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
¾ tsp. salt
1 large egg

  • Preheat oven to 325°F. 
  • Grease and flour the bottom and sides of a 9x9x2-inch baking pan. 
  • Beat all of the gingerbread ingredients with an electric mixer on low speed for 30 seconds. 
  • Stop the mixer and scrape the sides of the bowl. 
  • Continue to mix on medium speed for 2-3 minutes. 
  • Pour into prepared pan. 
  • Bake 50-55 minutes or until a toothpick inserted near the center tests clean. 
  • Serve with Caramel or Lemon Sauce, if desired.

Friday, 12 December 2014

Peppermint White Chocolate Hot Cocoa

A delicious hot cocoa that’s made with peppermint kisses and white chocolate.Thank you Will Cook for Smiles

Peppermint White Chocolate Hot Cocoa 2 from #peppermint #drink #hotcocoa

2 cups of whole milk (or 2%)
1 cup of white chocolate chips
1 cup of Peppermint Hershey's kisses
Whipped cream (optional)
  • In a small sauce pan, add the chocolate chips and kisses, on medium heat.
  • When it starts to melt, slowly add the the milk while stirring.
  • Cook (on medium), stirring slowly and constantly, until all the chocolate is melted and smooth (about 7-10 minutes).\

Thursday, 11 December 2014

Eggnog Sugar Cookies

These cookies are not overly sweet, which makes them the perfect for the nutmeg flavored buttercream Thank you Lemons for Lulu 

 Eggnog Sugar Cookies

1 ½ cups butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla
5 cups flour
2 teaspoons baking powder
1 teaspoon salt
½ cup butter, softened
½ cup shortening
7 cups powdered sugar
pinch of salt
1 teaspoon vanilla
¼ cup refrigerated eggnog

  • In a large bowl, combine butter and sugar. 
  • Beat until fluffy. 
  • Mix in eggs and vanilla. 
  • Slowly mix in flour, baking powder and salt. 
  • Batter will be very thick. 
  • Cover and refrigerate for at least one hour, or overnight.
  • Pre heat oven to 400. 
  • Sprinkle your work surface with flour 
  • Working with one portion of the dough at time, roll out sugar cookie dough to ½ inch thick. 
  • Cut with shaped cookies. 
  • Place cookies on ungreased baking sheets. 
  • Bake for 6-8 minutes or until bottoms just begin brown. 
  • Remove to cooling racks to cool completely before frosting.
  • For the frosting: cream together butter and shortening. 
  • Slowly beat in powdered sugar one cup at a time. 
  • Blend in salt and vanilla. 
  • Add eggnog and continue to beat butter cream until it is spreading consistency, adding more eggnog if necessary.

Wednesday, 10 December 2014

White Chocolate Raspberry Swirled Fudge

Creamy White Chocolate Fudge with a Raspberry swirl. Thank you Shugary Sweets

White Chocolate Raspberry Fudge: creamy white chocolate fudge with a swirl of raspberry preserves! 

2 cups granulated sugar
3/4 cup unsalted butter
pinch of salt
3/4 cup heavy cream
1 teaspoon pure vanilla extract
11 ounces white chocolate chips, 1 bag
1 jar marshmallow cream, 7 ounces
1/2 cup raspberry jam

  • Line an 8-inch square baking dish with parchment paper. Set aside.
  • In a medium saucepan, heat butter, sugar, salt and heavy cream over medium high heat.
  • Bring to a rolling boil while stirring constantly.
  • Set timer and boil for a full FOUR minutes (keep stirring).
  • Place vanilla extract, white chocolate morsels, and marshmallow cream in a large mixing bowl.
  • Pour boiling butter mixture over morsels.
  • Turn electric mixer on medium and combine until white chocolate is melted and smooth.
  • At this point you can either pour this mixture into your prepared pan. 
  • Top with the raspberry preserves and swirl it in with a knife, working quickly.
  • Or you can pour all but about 1 cup of fudge into the pan. 
  • To the remaining fudge, add the raspberry preserves and combine quickly 
  • Pour over fudge in pan.
  • Refrigerate for 3 hours.
  • Cut into bites and serve.
  • Store in an airtight container in refrigerator up to two weeks.

Sunday, 7 December 2014

Easy Peppermint Mocha Ice Cream

A simple and tasty peppermint mocha flavored ice cream using instant coffee and coffee creamer. Thank you Daily Dish

4 Tbsp Hot Water
1 Package Single Serve Instant NESCAFE Coffee
1 Cup Peppermint Mocha Coffee Creamer
2 Cups Whole Milk
Chocolate Syrup (optional)
Candy Canes (optional)
  • Dissolve packet of instant coffee in hot water
  • Stir coffee, creamer and milk together into a bowl
  • Pour into ice cream maker
  • If you do not have an ice cream maker, place mixture in shallow pan and freeze, stirring every 30 minutes to break apart crystals to form a creamy ice cream
  • Top with chocolate syrup and crushed candy cane before serving

Saturday, 6 December 2014

Eggnog Dip

All the flavors of eggnog in a deliciously creamy dip! Perfect for dipping pretzels, cinnamon sugar chips, candy canes, or just a spoon. Thank you Lemon Tree Dwelling

1 (8 oz.) package cream cheese, softened
1/2 c. granulated sugar
1/2 c. powdered sugar
2 Tbsp. eggnog
1 tsp. nutmeg
1/2  tsp. rum extract
  • Mix all ingredients with a hand mixer on medium-high speed for 1 minute. 
  • Serve....simple 

Chocolate Orange Fudge

Chocolate and orange combined in a fudge is absolutely delicious. Thank you PicNic

400 g can (14 oz) Light condensed milk
100 g (3.5 oz) butter
1 Cup brown sugar
1 Terry's Chocolate Orange approx175 g, or
175 g of milk chocolate with orange essence
  • Line the base of a (approx) 20 cm slice pan with baking paper.
  • Combine the condensed milk, butter, and sugar in a saucepan over a low heat.
  • Heat for 8 minutes, stirring every 2 minutes.
  • Add the chocolate, stir until melted and well combined.
  • Pour into the prepared pan and chill until set.
  • Cut into small squares and store in an airtight container in the refrigerator.
  • Optional: finely grate some orange zest over the top before chilling to give a nice extra texture

Wednesday, 3 December 2014

White Chocolate and Cranberry Fudge

So simple. Thank you My Organised Chaos

white chocolate fudge

2 pkg. (170 g each) Baker's White Chocolate
3/4 cup canned sweetened condensed milk
1/2 cup dried cranberries
1 Tbsp. orange zest
1 cup coarsely chopped toasted almonds, optional
  • Line 8-inch square pan with foil, with ends of foil extending over sides. 
  • Microwave chocolate and milk in large microwaveable bowl on MEDIUM 2 to 3 min. or until chocolate is almost melted 
  • Stir until completely melted. 
  • Stir in nuts, cranberries and zest.
  • Spread onto bottom of prepared pan. 
  • Refrigerate 2 hours or until firm.
  • Use foil handles to lift fudge from pan before cutting to serve.

Monday, 1 December 2014

Eggnog Coffee Cake Muffins

The streusel and eggnog glaze make these muffins extra special, perfect for Christmas morning. Thank you Two Peas in their Pod

Eggnog Coffee Cake Muffins Recipe on LOVE these muffins! 

1/2 cup all-purpose Gold Medal flour
1/2 cup brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 tablespoons unsalted butter, cut into small pieces

For the muffins:
2 cups all-purpose Gold Medal flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup eggnog
1 large egg
5 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract

For the eggnog glaze:
1 cup powdered sugar
3 tablespoons eggnog
Pinch of nutmeg
  • Preheat the oven to 350 degrees F. 
  • Line a muffin pan with paper liners or spray with cooking spray. 
  • Set aside.
  • In a small bowl, combine flour, brown sugar, cinnamon, and nutmeg. 
  • Add the butter and rub together with your fingers until mixture looks like coarse crumbs. 
  • Set aside.
  • In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt. 
  • Set aside.
  • In a medium bowl, combine eggnog, egg, melted butter, and vanilla extract. 
  • Whisk until smooth. 
  • Pour the liquid ingredients over the dry ingredients and stir until just combined. 
  • Don't over mix.
  • Place 1 tablespoon of muffin batter in each prepared muffin cup. 
  • Top with 1 teaspoon of streusel.
  • Add more batter to cover the streusel, about a heaping teaspoon. 
  • Top muffins with remaining streusel.
  • Bake muffins for 20 minutes, or until a toothpick inserted in the center comes out clean. 
  • Remove from oven and let muffins cool to room temperature.
  • While the muffins are cooking, make the eggnog glaze. 
  • In a medium bowl, whisk together powdered sugar, eggnog, and pinch of nutmeg. 
  • Whisk until smooth. 
  • Drizzle glaze over the muffins.