To me, every hour of the light and dark is a miracle, every cubic inch of space is a miracle. ~Walt Whitman
Sorry for the lateness of today's post. I was out shopping for my daughter's third grade class. I'm in charge of the Christmas party! So far we are going to make homemade Christmas cards, frost cookies, make "reindeer poop", and craft a homemade ornament. I will be sure to take pictures next week during the party.
Today I have holiday recipes from Laura at Eggland’s Best eggs, who was kind enough to send me the recipes and pictures.
Hanukkah begins this year at sundown on December 21 and to celebrate the The Festival of Lights, make these scrumptious latkes to share with your loved ones!
Sweet Apple Latkes
2 Eggland’s Best eggs
1-1/2 cups yogurt, nonfat
2 cups all-purpose flour
1 teaspoon baking powder
1/3 cup sugar substitute
Dash of salt
3 medium apples, peeled and grated
Vegetable oil for frying
Confectioner's sugar (optional)
In a bowl, mix eggs with nonfat yogurt, beat well. In a separate bowl combine the dry ingredients. Add the dry ingredients to the egg mixture along with the grated apples. Coat skillet with a thin layer of oil and heat. Drop in 1 tablespoon of batter per latke into the oil. Cook latkes approx. 2 minutes on each side, until golden brown. Drain excess oil on paper towels, and sprinkle with confectioners' sugar.
When your family and friends gather ‘round the tree to open presents this December 25, pass around mugs of this yummy (and nutritious) eggnog to bring the Christmas spirit to your home!
6 large Eggland's Best eggs
1/2 cup sugar substitute
1/4 teaspoon salt
1 quart skim milk
1 teaspoon vanilla extract
1 cup whipped topping (optional)
Garnishes or stir-ins (optional - chocolate curls, cinnamon, extracts or flavorings, ground nutmeg or peppermint sticks)
In a large saucepan, beat together Eggland's Best eggs, sugar, and salt. Stir in 2 cups of the milk. Cook over low heat, stirring constantly until mixture begins to boil and is thick enough to coat a metal spoon. Remove from heat. Stir in remaining 2 cups of milk and the vanilla. Cover and refrigerate until thoroughly chilled.
Just before serving, pour into a bowl or pitcher. Fold in whipped topping and garnish or add stir-ins, as desired. Serve immediately.
NEW YEAR’S DAY
When you are prepping for your New Year’s Eve party, make up a batch of the delicious casserole for the New Year’s Day fiesta the next morning! Salsa and chiles, plus Eggland’s Best eggs, add just the right kick (and nutrition) to start 2009 with a bang!
New Year’s Fiesta Breakfast Bake
4 large Eggland’s Best eggs, beaten
12 slices whole wheat or grain bread
1 can (11-15 ounces) corn
1 can (4 ounces) green chiles, chopped and undrained
2 cups (8 ounces) shredded low-fat Monterrey jack cheese or Mexican-blend cheeses
2 cups nonfat milk
1 teaspoon salt
1/2 cup salsa
Remove crust from bread. Place 6 slices in a lightly greased 12x8x2inch baking dish. Spoon half of the corn and half of the chiles over the bread. Sprinkle with half of the cheese. Layer the remaining bread, corn, chiles and cheese. Whisk together eggs, milk and salt. Pour over top layers. Cover and refrigerate casserole overnight to blend the flavors and soak the bread. In the morning, remove from refrigerator and let stand 30 minutes.
Bake uncovered at 350 degrees for 40 to 45 minutes until warm and bubbly. Top each serving with 1 tablespoon of salsa.
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