Reflection

People come and go in your life but a true friend is always there.  No matter how long it has been since you have seen them or spoken with them.  Take time to make that phone call or drop them a letter.  Do it now while they are still here!!!

Today, I am sharing two of my favorite holiday recipes for you to share with your friends and family.   I hope you enjoy it as much as my family and friends do.

Holiday Eggnog

INGREDIENTS:

  • 4 egg yolks
  • 1/3 cup sugar, plus 1 tablespoon
  • 1 pint whole milk
  • 1 cup heavy cream
  • 3 ounces bourbon
  • 1 teaspoon freshly grated nutmeg
  • 4 egg whites

INSTRUCTIONS:

In the bowl of a stand mixer, beat egg yolks until they light in color. Gradually add  1/3 cup sugar and continue to beat until it is completely dissolved. Add milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl and beat to soft peaks. With the mixer still running gradually add 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve. Top with a sprinkle of nutmeg and cool whip (optional).

eggnog

Milk Gravy and Biscuits

INGREDIENTS:

INSTRUCTIONS:

Heat bacon/sausage drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper.

Whisk 1/2 cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, 1/2 cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.

Add crumbled bacon or sausage then serve over biscuits or toast and enjoy.  I have this for any meal of the day!!!

cropped-30499_buttermilk_biscuits_sausage_gravy_3000-e1491858919883.jpg

Creamy Beef Stroganoff

One of my favorite, fast, comforting dishes is beef stroganoff.  So, thought I would share this one with you.  This takes about 20 minutes to make and is very filling..

INGREDIENTS:

  • 1 lb. lean ground beef
  • 1 cup sliced fresh mushrooms
  • 1-1/4 cups milk
  • 1 cup water
  • 1 pkg. (11.6 oz.) VELVEETA CHEESY SKILLETS Dinner Kit Creamy Beef Stroganoff

INSTRUCTIONS:

  • Brown meat with mushrooms in large skillet; drain. Return meat mixture to skillet. Add milk, water, Seasoning Mix and Pasta; stir. Bring to boil. Reduce heat to medium-low; cover.
  • Simmer 8 to 10 min. or until pasta is tender and most of the liquid is absorbed, stirring frequently. Remove from heat.
  • Stir in VELVEETA Cheese Sauce.

I serve with garlic bread or a bread stick.

beef strognaoff

 

Frozen Meal Workshops – Beef Enchilada Stew

I recently attended a  frozen meal workshop which I loved.  Although the up front cost is a lot, you do get 10 meals so if you do the math, it is very much worth it.  I selected the One Stop Crock-Pot plan and so far have loved every meal I prepared.

One of the best recipes I prepared was the Beef Enchilada Stew so I wanted to share this recipe with you.

Ingredients:

1½ pounds beef stew meat

1 yellow onion, diced

3 stalks celery, diced

2 cups frozen cubed butternut squash,

1 (29 ounce) can tomato sauce, no salt added

1 (15 ounce) can diced tomatoes, no salt added

½ teaspoon black pepper

1 cup Enchilada sauce

1 1/2 tbsp Spicy Carne Asada Seasoning

Shredded cheddar cheese (for topping) – optional

Sour cream (for topping) – optional

Garnish with Cilantro and avocado slices – optional

Instructions:

Place all ingredients except optional items in crock-pot and cook on medium for 6 – 8 hours or until meat is cook through and vegetables are soft.  Serve warm with toppings and crackers if desired.

OPTIONS:

You can also add a bag of frozen corn or black beans

Tortilla chips and japalenos for a garnish

Or you can substitute shredded chicken for the beef

beef enchilada stew