Eggnog
INGREDIENTS
- 3.5 cups 1% or fat free milk
- ½ cup sweetened condensed fat free milk
- 1 Tbsp all-purpose flour
- ¼ tsp grated nutmeg
- 1/8 tsp salt
- 2 large egg yolks
- ¼ cup bourbon
- 2 Tbsp brandy
- 1 tsp vanilla extract
- extra nutmeg to garnish
PREPARATION
- 1Combine first 5 ingredients in a saucepan and boil over medium heat on stove, stirring with whisk.
- 2Place egg yolks in a bowl and whisk 1/3 of hot mixture into egg yolks.
- 3Add everything back to saucepan, stir with whisk and continue to cook on medium heat for 1 minute or until thickened.
- 4Pour into pitcher and stir in brandy, bourbon, and vanilla.
- 5Cover pitcher surface with wax paper and refrigerate for at least 4 hours or overnight. Garnish with added nutmeg when serving.v
Robin’s Ratatouille
5 tablespoons olive oil
1 large eggplant, cubed
Salt and pepper
1 zucchini
1 summer squash large cubes
Vegetable Macaroni and Cheese
1 cup fresh cauliflower finely chopped and steamed
1 cup uncooked whole wheat or rice pasta (over-cooked for the little ones; diced penne, rigatoni or elbows work well for finger foods)
Cranberry Sauce with Pears
12 ounces fresh or frozen cranberries
2 medium pears, peeled, cored, and cut into 1/4-inch chunks
Tasty Fresh Salsa
1 jalapeño
1 heirloom tomato
1 onion
1 lemon
1 lime
4-5 tablespoons of olive or avocado oil
