No-Egg Eggnog

This recipe is from Marguerite. It is a great eggnog recipe, and is great for this time of year!!

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1 pkg French vanilla instant pudding (small)

1/4 tsp salt

1 tsp vanilla

2 cups milk

2/3 cup sugar

Combine in blender and blend well. Place in large container.

ADD:

3 cups milk

1 cup whipping cream, whipped. Fold in.

Add dash of nutmeg, cinnamon, and cloves.

Cool before serving. Keep refrigerated.

Pasta with Cream Sauce

This recipe comes from a Taste of Home magazine! The recipe doesn't add chicken, but I added it to mine and I think next time I will add a vegetable too! My kids really liked this!!

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1 pkg pasta (16 ounces)

1 small red onion, chopped

4 large garlic cloves, minced

3 tbsp olive oil

3/4 cup chicken broth

1 1/2 tsp minced fresh basil (I used dry)

1 1/2 tsp minced fresh oregano (used dry)

1/4 tsp salt

1/4 tsp pepper

1 cup heavy whipping cream

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Cook pasta according to package directions.

Meanwhile, in a large skillet, saute onion and garlic in oil until tender. Stir in broth, basil, oregano, salt and pepper. Bring to a boil, cook for 8 minutes or until reduced by about half. Stir in cream. Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1 1/4 cups.

Drain pasta, toss with sauce. (add chicken and vegies if desired!) Yield 8 servings!

Sweet and Sour Chicken

This recipe came from a friends ward cookbook and it is a family favorite!

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*6 chicken breasts

Sprinkle chicken breasts with garlic salt and pepper and all sides. Dip in flour to coat. Fry in 1/2 inch oil, until brown, on both sides. Arrange chicken in 9x13 pan.

Sauce:

1 clove garlic, minced

3/4 cup sugar

1/2 cup apple cider vinegar

1/4 cup chicken broth (or water if you don't have any)

4 tbsp catsup

1 tsp soy sauce

dash of salt

Combine and pour sauce over chicken. Add pineapple chunks if desired. Bake at 325 for 1 hour, turning every 15 minutes. Serve over steamed rice.

Jumbo Pumpkin Pecan Muffins

I found this recipe in the October/November Taste of Home magazine!

I made them in a regular muffin pan and added chocolate chips instead of Pecans!

2 1/2 cups flour

1/2 cup sugar

1/4 cup brown sugar

2 tsp pumpkin pie spice

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 eggs

1 cup canned pumpkin

1/2 cup buttermilk

1/4 cup oil

1 tsp vanilla

1/2 cup chopped pecans

TOPPING:

1/3 cup brown sugar

1/3 cup finely chopped pecans

1/4 cup flour

1/4 cup cold butter

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In a large bowl, combine first seven ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill 6 greased or paper-lined muffin cups 3/4 full. (or fill about 14 regular sized muffin cups!)

In a small bowl, combine the topping ingredients. Cut in butter until crumbly. Sprinkle over batter.

Bake at 375 for 25-30 minutes or until toothpick comes out clean! Cool 5 minutes before removing from pan to a wire rack!

Strawberry Banana Triffle

This is a favorite of ours; Cassidy even requested it for her birthday in lieu of cake and ice cream. I happily obliged! It was a "winning recipe" published in Taste of Home.

Strawberry Banana Triffle
1 cup sugar
1/4 cup cornstarch
3 tbsp. Strawberry gelatin
1 cup cold water
1 pint fresh strawberries, sliced
1 3/4 cold milk
1 pkg. vanilla pudding mix
3 medium firm bananas, sliced
1 tbsp. lemon juice
6 cups angel food cake
2 cups whipping cream, whipped
Additional strawberries or banana slices, optional

In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in strawberries; set aside. In a mixing bowl, combine milk and pudding mix. Beat on low speed for 2 minutes; set aside. Toss bananas with lemon juice; set aside. Place half of the cake cubes in a trifle bowl or 3 quart serving dish. Layer with half of the pudding, bananas, strawberry sauce, and whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired. Yield: 14 servings.

Brown Sugar Muffins

This recipe comes from a friend in Utah! It is one of our favorites and we love them for Breakfast, snack, or even with dinner!!

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1/2 cup butter or margarine

1 cup brown sugar

1 cup milk

1 egg

1 tsp vanilla

1 cup milk

2 cups flour

1/4 tsp salt

1/2 tsp baking soda

1/2 cup nuts (optional)

Beat ingredients together well. Pour into greased muffin tins (fill about 2/3 full). Bake at 375 for 15-20 minutes. Makes 12 muffins

My Favorite Chocolate Chip Cookies

I found this recipe on a blog and now I can't remember where! These cookies are so yummy that they have become "my" favorite recipe too!

1 cup butter, softened

1 cup sugar

1 cup firmly packed light brown sugar

2 large eggs

1 tsp vanilla

2 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 1/2 cups uncooked regular oats

1 1/2 cups semi sweet chocolate chips

4 ounces milk chocolate candy bar, coarsely chopped

1 cup chopped pecans (I have been using almonds lately)

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Preheat oven 375

Beat butter until creamy. Gradually add sugars and beat well. Add eggs and vanilla, beating well.

In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add to butter mixture and beat well.

Process oats in a food processor until finely ground. Add to butter mixture and beat well. Stir in chocolate pieces and nuts.

Drop cookies by tablespoonfuls onto ungreased baking sheets. Bake 8-10 minutes or until lightly browned. Cool slightly on baking sheets. Then, remove to wire racks to cool completely. Makes about 4 dozen cookies!