Jill – Eggnog French Toast
8 thick slices bread, we like Sara Lee artesana or brioche
4 large eggs, room temperature
2/3 cup eggnog, store-bought or homemade
1 tablespoon light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 cup all-purpose flour
Preheat the griddle to 350 degrees F or heat a skillet over medium heat.
Add all ingredients, except the bread, to a blender or to a shallow dish and whisk well to combine. If whisking by hand, it’s okay if the flour doesn’t mix in completely smooth.
Grease the skillet with butter or non-stick spray.
Dip the bread in the batter and turn to generously coat both sides. Place on the hot skillet and cook for a few minutes, until the bottom of the bread starts to get golden brown. Flip and cook on the other side the same.
Serve with cinnamon syrup or regular syrup and dust with extra cinnamon.
Treena – Broccoli Casserole
2 tablespoon onions
1 cup grated sharp cheddar cheese
1 cup mayonnaise
1 can cream of mushroom soup
2 eggs, well beaten
2 cups Chez It crackers
2 to 3 pounds broccoli flowerets
Steam broccoli for 5 – 10 min., butter baking dish. Add some garlic to the butter for flavor.
Mix the first five ingredients together in a bowl, blending well. Place broccoli in the baking dish and pour the blended mixture over the top, break up Chez It crackers, crumbled, and placed evenly sprinkled over the top. Bake for 20 – 30 min at 350 degrees.
Caitlyn – Grandee’s Zesty Carrots with Horseradish
1 ¼ pounds carrots, cut into matchsticks
½ cup mayonnaise
2 tablespoons grated onion
2 tablespoons freshly ground horseradish (preferably use creamy)
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup dry seasoned breadcrumbs
2 tablespoons melted butter
Preheat the oven to 375 degrees
Place carrots in a pot and add water to cover them. Bring to a boil. Reduce heat to a simmer and cook until tender, 6 to 8 minutes. Drain carrots, reserving 1/4 cup of the cooking liquid. Transfer carrots to a shallow baking dish.
Mix reserved cooking water, mayonnaise, onion, horseradish, salt, and pepper together in a small bowl until combined; pour over carrots.
Bake in the preheated oven for 15 minutes.
Meanwhile, toss breadcrumbs in melted butter. Sprinkle over carrots and bake until crumb topping is crisp, an additional 3 to 5 minutes.
Sunny – Stuffing (for 18lb. Turkey)
1 to 1-1/2 loaf stuffing bread
1 onion Minced
1-1/4 cup Celery
1/2 cup Parsley
1 tablespoon Poultry Seasoning
1 teaspoon Sage
1/2 teaspoon Salt
2 lbs sausage meat
Cook sausage meat and all other ingredients in a frying pan.
Keep pouring off the fat
Cut stuffing bread into large slices – put in a colander – run water and wet bread
Press all extra water out
Put the bread into a large bowl & mix in the sausage and other ingredients
Sunny – Family’s Secret Red Sauce
1 stalk of celery
½ an onion
peeled San Marzano Plum tomatoes
basil – preferably fresh from the garden
First, take 1 stalk of Celery, 1 Carrot, and 1/2 of an onion. I sauté olive oil and put Garlic in for 5 min. Then after, put the Celery, Carrots, and onion in a food processor. Put that in a pot to sauté for 10 -15 minutes and then add the San Marzano Plum Tomatoes and let that cook for 30 minutes. Add fresh Basil from the garden.
Kyra – Green Bean Casserole
1 can (10 ½ ounces) cream of mushroom soup
¾ cup milk
2 cans (14 ½ ounces each) of green beans, drained
1 1/3 cups French fried onions
salt and pepper
Preheat oven to 350 F. Mix cream of mushroom soup, milk, and pepper (to taste) in a 1 ½ quart baking dish. Stir in green beans and 2/3 cup of French-fried onions. Bake for 30 minutes or until hot. Stir. Top with remaining 2/3 cup French fried onions. Bake for 5 minutes more or until the onions are golden brown.
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