EASY HOMEMADE EGGNOG

This is directly from Homemade Mamas! As soon as I found it I said "Is it really that easy? I am soooo making this, but I must put it on my blog or I will forget where I saw it and then I will be a sad homemade eggnogless girl who will be forced to drink the dark rum straight from the bottle!" OKAY OKAY, I didn't think the last part...but nonetheless I didn't want to forget where I saw the recipe, so here it is!!!

Homemade Eggnog

'Tis the season for tasty drinks and holiday cheer. And no seasonal drink gives you both quite like eggnog. You can buy it at the store, of course, but making it from scratch is so easy...not to mention delicious! The recipe we used can be found here on Allrecipes.com. We made ours without alcohol so the kids could enjoy it as well, but feel free to add a splash of "something festive" to yours if you'd like!
What You Need:

• 6 eggs
• 1 (14oz) can sweetened condensed milk
• 1 tsp. vanilla extract
• 1 quart milk
• 1/3 pint heavy whipping cream
• a pinch of ground nutmeg
• a pinch of salt

First, beat your eggs then mix in the condensed milk, vanilla, milk, and salt. In a separate bowl beat your whipping cream until soft peaks form. Then fold it into your egg/milk mixture. Sprinkle with the nutmeg, serve, and feel merry!

(Of course it's up to you if you had a bit of rum or bourbon!)
Again, Thank you HOMEMADE MAMAS!!

Bang Bang Shrimp (or in our case Tofu;)

This is a dish from Bonefish Grill that people RAVE about. However, I must admit that I have never been to Bonefish Grill, hence I have never eaten their version. What I can attest to is this recipe and HOLY FLYING PURPLE COW!! this is YUMMY! My husband deflates a bit when he sees tofu, but his words after tasting this dish were, "This is the best tofu I have ever eaten and if you ever open your restaurant this has to go on the menu!" In addition, I saved some fried tofu separate from the sauce for the Prince, but he wanted to dip it into the sauce...so he dipped away. I made this on Monday and he asked me today to please make it again for dinner. I promised to buy more tofu tomorrow. So enough with the rambling and on with the recipe. If anyone make this with shrimp and you have eaten it at Bonefish Grill, please report back and tell us how it compares.

I served my bang bang tofu with jasmine rice and steamed broccoli.

Ingredients

1 lb. medium shrimp, peeled and deveined

(or a pack of extra firm tofu, cut into cubes and frozen prior to dipping in milk and flour/panko mixture)

For the sauce:

1/2 cup mayonnaise

4-5 teaspoons chili garlic sauce, such as Sriracha sauce

1 teaspoon granulated sugar

1 teaspoon rice vinegar

For the egg mixture:

1 egg, beaten

1 cup milk (I used plain unsweetened soy milk)

For the breading mixture:

1/2 cup all-purpose flour ( I used GF Bisquick)

1/2 cup panko breadcrumbs

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon dried basil

For frying:

8 to 12 cups vegetable oil ( I honestly only used about 1 cup, I didn't see the need for deep frying)

Instructions

1. Combine all ingredients for the sauce in a small bowl; cover and set aside.
2. Combine beaten egg with milk in shallow bowl; set aside.
3. Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.
4. Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.
5. Heat oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer.
6. When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.
7. When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of sauce over shrimp and stir gently to coat.

Head over to FAKE GINGER and visit the site where I discovered this scrumptious recipe!!

 

YUMMY and EASY breakfast pizza!

Ingredients

 

4 eggs, lightly beaten (I use 1 1/2 cup egg whites)
2 tablespoons butter
2 (8-inch) pizza crusts (recommended: Boboli)
1 tablespoon extra-virgin olive oil
2 cups shredded jack cheese blend (recommended: Colby )
4 fully cooked sausage patties, crumbled (you could use morning star, but I use to use the lightlife sausage in the roll)
1/4 cup shredded Parmesan
1 medium tomato, diced
1 teaspoon Italian seasoning

Directions

In a medium pan over medium heat, scramble eggs in butter; set aside.

Lay out pizza crusts and brush each with oil. Top with eggs, cheese, crumbled sausage, Parmesan, tomatoes, and Italian seasoning.

Preheat oven to 450 degrees F. Prepare pizza as directed. Bake in preheated oven for 8 to 10 minutes or until cheese is melted and begins to bubble.

Serve hot, cut into wedges. **Thanks to Sandra Lee - Food Network