Spice up this year’s holiday menu with a few family traditions, courtesy of Heather Tallman, AKA Basilmomma! Think eggnog, hot chocolate, a breakfast casserole and a fruit salad! Here are today’s recipes:
3 egg yolks, slightly beaten
¼ C sugar
¼ tsp salt
2 cups milk (Heather used whole milk)
½ to 1 tsp. vanilla extract, to taste
Ground cinnamon and nutmeg, for dusting; Shaved chocolate for the rim of the glass, optional
Combine all ingredients except vanilla in a double boiler. Cook, stirring constantly, over the hot water.
As soon as mixture coats the back of a metal spoon ,about 10 minutes, remove from heat and let cool.
Add vanilla and chill. It is not advised to double the recipe.
If desired, strain once cool and before refrigeration to get a smoother consistency.
Add a dusting of cinnamon and nutmeg before serving. This recipe makes 2 cups of eggnog.
Best Ever Slow Cooker Hot Chocolate (Will make on set and cup it in 2nd segment)
1 C half and half
1 can of sweetened condensed milk
6 C milk of your choice ( I use whole for this- it is creamier that way)
1 tsp high quality vanilla
2 C chocolate chips (I recommend using a high quality 60% or higher cacao)
garnish of peppermint sticks, fresh whipped cream, artisan marshmallows or candy toppings)
Add all ingredients to a slow cooker and cook on low for no more than 3 hours.
Whisk every so often to keep ingredients incorporated.
As with all things that use dairy there may be separation so stir before serving.
Make Ahead Egg Casserole with Ham and Green Chilies
4 C frozen shredded hash browns, thawed
1 C small cubed ham or 1 C of diced cooked bacon
1 4oz can of diced green chilies, drained
½ C Monterey Jack cheese, shredded
½ C cheddar cheese, shredded
1 12oz can of evaporated milk or 12 oz or half and half
salt and pepper
salsa and sour cream for garnish
In a greased 8×8 baking dish, layer the hash browns, ham, chilies, and cheese.
In a large bowl, whisk together the eggs, milk and salt/pepper.
Pour over the casserole.
Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking.
Bake, uncovered, at 350 degrees for 1 hour or until a knife stuck in the center comes out clean.
Let stand for a moment before serving.
Garnish with salsa and sour cream, optional.
11 ounce can mandarin oranges, drained and juices reserved
20 ounce can pineapple chunks, drained and juices reserved
2 medium apples, chopped
2 bananas, sliced thick
1 pint of strawberries, hulled and sliced in half
21 ounce can peach pie filling
(remove a few spoon fulls of the filling ‘glue’ if desired, you can always add it later if you want a softer finish)
¼ C shredded coconut flakes, toasted if desired
In a small bowl add the apples and banana and pineapple and mandarin juice.
Allow to sit until the rest of the salad is assembled, drain and add to the salad bowl.
In a large decorative bowl add the pineapple, mandarin oranges, strawberries and peach pie filling.
Toss with the apples and bananas.
Top with the coconut.
For more delicious tips and recipes, visit www.basilmomma.com.