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Archive for December 5th, 2011

I typically host several family dinners during December which makes for a very hectic month.  This year we have decided it is just too much for us and so we are taking a break.   During one of these dinners (yikes about 5 years ago) I made this eggnog delight for dessert.  It was light, fabulous and a recipe I must share.  It’s being put back into the rotation for this year.  No baking required!

Adapted from ATCO Blue Flame Kitchen

Eggnog Cranberry Dessert
1 frozen pound cake (298gr), thawed
2 tbsp orange liqueur
1 1/2 cups whole berry cranberry sauce
1/2 cup dried cranberries
1 pkg (6 serving size) instant vanilla pudding mix
1 1/2 cups eggnog
1 1/2 cups milk
1 tsp vanilla
1/8 tsp nutmeg
2 cups whipping cream
2 tbsp icing sugar

Cut pound cake into 12 slices. Cover bottom of a 9×13 dish with cake slices, trimming to fit if necessary. Drizzle cake slices with orange liqueur. Spread cranberry sauce over cake layer. Sprinkle dried cranberries on top.

In a medium bowl combine pudding mix, eggnog, milk, vanilla and nutmeg. Using mixer beat for 2 minutes until thickened on low-speed. Spread pudding mixture over cranberry layer. Let stand 5 minutes to set. Whip cream with icing sugar until stiff. Spread whipped cream over pudding layer.

Cover and refrigerate for 4 hours or overnight. Does not freeze. Serves 8-10.

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If you like blue cheese and stuffed mushrooms you will love these delectable bites.  Another favourite in our house during the holidays.

Adapted from ATCO Blue Flame Kitchen

Blue Cheese Pecan Stuffed Mushrooms

45 white mushrooms (small – medium size)
8oz cream cheese, softened
4 tbsp blue cheese, crumbled
2-3 tbsp pecans, chopped
1 tbsp green onion, finely chopped
1/4 tsp basil, dried
1/4 tsp pepper
Fresh parsley, chopped

Preheat oven to 350F (180C)

Remove stems from mushrooms and reserve for another use. Set aside caps.

Using mixer (medium speed), beat together cream cheese, blue cheese, pecans, green onion, basil and pepper until blended. Stuff mushroom caps with cheese mixture, mounding slightly. Place stuffed mushrooms on a lightly greased cookie pan with rims, or jelly roll pan.

Bake in oven for 15-20 minutes or until cheese bubbles a little. Sprinkle with parsley and serve. Do not freeze.

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