"Zoodles (zucchini noodles) are all the rage and I keep looking for new ways to prepare them. I decided to combine my love of Greek salad with the zoodles and came up with this recipe. A great alternative to high-carb pasta salads!"

Ingredients

✔2 zucchini
✔1/4 English cucumber, chopped
✔10 cherry tomatoes, halved, or more to taste
✔10 pitted kalamata olives, halved, or more to taste
✔1/4 cup thinly sliced red onion
✔ 2 ounces crumbled reduced-fat feta cheese
✔2 tablespoons extra-virgin olive oil
✔2 tablespoons fresh lemon juice
✔1 teaspoon dried oregano
✔salt and ground black pepper to taste

Directions

(1)  Cut zucchini into noodle-shaped strands using a spiralizing tool. Place "zoodles" in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.
(2)  Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over "zoodle" mixture and toss to coat. Marinate salad in refrigerator for 10 to 15 minutes.

here are some photos for you and more ideas as well 😊

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"This is a good way to use leftover ham, quite inexpensive, and VERY tasty. I hope that you enjoy it. Some people like to add carrots or other types of vegetables. Don't forget to serve with buttered bread toasted in the oven."

Ingredients

✔1 cup chopped onion
✔1 teaspoon vegetable oil
✔1 pound dried split peas
✔1 pound ham bone
✔1 pinch salt and pepper to taste

Directions

(1)  In a medium pot, saute onions in oil. Add the split peas, ham bone, and enough water to cover ingredients; season with salt and pepper.
(2)  Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
(3)  Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

here are some photos for you and more ideas as well 😊

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"Use orange liqueur or orange juice to flavor these dipped truffles. This is a very easy recipe, requiring no candy thermometer and no sensitive tempering of the chocolate."

                                                                                                                                           5 h 30 m12 servings159 cals

Ingredients

✔1/4 cup unsalted butter
✔3 tablespoons heavy cream
✔4 (1 ounce) squares semisweet chocolate, chopped
✔2 tablespoons orange liqueur
 ✔1 teaspoon grated orange zest
✔4 (1 ounce) squares semisweet chocolate, chopped
✔1 tablespoon vegetable oil

Directions

1⇨In a medium saucepan over medium-high heat, combine butter and cream. Bring to a boil, and remove from heat. Stir in 4 ounces chopped chocolate, orange liqueur, and orange zest; continue stirring until smooth. Pour truffle mixture into a shallow bowl or a 9X5 in loaf pan. Chill until firm, about 2 hours.
2⇨Line a baking sheet with waxed paper. Shape chilled truffle mixture by rounded teaspoons into small balls (a melon baller also works well for this part). Place on prepared baking sheet. Chill until firm, about 30 minutes.
3⇨In the top of a double boiler over lightly simmering water, melt remaining 4 ounces chocolate with the oil, stirring until smooth. Cool to lukewarm.
4⇨Drop truffles, one at a time, into melted chocolate mixture. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into the pan before transferring back onto baking sheet. Chill until set.

You can really taste the eggnog in this lovely, rich, moist cake. No eggnog? No problem. You can make enough for the recipe in a jiffy. Nothing says Southern hospitality like this impressive cake. If you like, set aside and tint 1/4 cup of the frosting to your desired shade for decorating the top."

                                                                                                                                          3 h 40 m12 servings594 cals



Ingredients

   Cake:

✔1/2 cup butter, room temperature
✔1 1/4 cups white sugar
✔3 eggs, room temperature
✔1 teaspoon vanilla extract
✔1/4 teaspoon finely grated lemon peel
✔2 cups all-purpose flour
✔2 teaspoons baking powder
✔1 teaspoon salt
✔1 cup prepared eggnog (or see notes for recipe)

   Frosting:

✔1/4 cup all-purpose flour
✔1/4 teaspoon salt
✔1 1/2 cups prepared eggnog (or see notes for recipe)
✔1 cup butter, room temperature
✔1 1/2 cups white sugar
✔1 1/2 teaspoons vanilla extract
✔1/4 teaspoon rum-flavored extract
✔1/8 teaspoon finely grated lemon peel
✔1/2 cup finely chopped toasted pecans (optional)

Directions

(1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
(2) Beat 1/2 cup butter and 1 1/4 cups sugar with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add eggs, one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel, mixing well.
(3) Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon. Divide batter evenly between prepared pans.
(4) Bake in preheated oven until cake springs back when touched lightly with a fingertip or a toothpick inserted in the centers comes out clean, 30 to 35 minutes (test both cake layers). Cool in pans for 10 minutes before inverting on a wire rack to cool completely.
(5) To make frosting, combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 1/2 cups eggnog, whisking until smooth.
(6) Bring to a boil over medium heat, stirring frequently. When mixture boils, cook for 2 minutes, whisking constantly, until thickened. Remove from heat and let cool completely to room temperature.
(7) Beat 1 cup butter and 1 1/2 cups sugar in a bowl until light and fluffy. Mix in cooled eggnog mixture, 1 1/2 teaspoon vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until mixture is fully incorporated and frosting is fluffy.
(8) Spread cake with plain frosting between cake layers, over the top and on the sides. Coat the sides with toasted pecans, pressing the nuts onto sides in small handfuls. Refrigerate until serving time.

*Here are some photos for you and more ideas as well 😊

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"A simple easy-to-make cheesecake served with a yummy Pecan Caramel Sauce. It's perfect for holiday get-togethers."

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Ingredients

  ✔ 1/4 cup butter, melted  

✔ 1 1/4 cups vanilla wafer crumbs  

✔ 1/4 cup white sugar  

✔ 3 (8 ounce) packages cream cheese, softened  

✔ 1 (14 ounce) can sweetened condensed milk  

✔ 3 eggs  ✔ 1/4 cup dark rum  

✔ 1 teaspoon vanilla extract 

 ✔ 1/2 teaspoon ground nutmeg  

✔ 1 tablespoon cornstarch  

✔ 1 cup water  

✔ 2 tablespoons butter, melted  

✔ 1/3 cup packed light brown sugar  

✔ 2 tablespoons dark rum  

✔ 1/2 cup chopped pecans

Directions

(1)  Preheat oven to 300 degrees F (150 degrees C).
(2)  In a large bowl, combine 1/4 cup butter, wafer crumbs, and white sugar. Press firmly on the bottom of a 9 inch springform pan.
(3)  In a large bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Mix in the eggs. Stir in 1/4 cup rum, vanilla extract, and nutmeg. Pour into the prepared pan.
(4)  Bake in preheated oven for 40 to 50 minutes, or until center of cake springs back when lightly touched. Allow to cool, then chill.
(5)  To Make The Pecan Caramel Sauce: In a small bowl, dissolve the cornstarch in 1 cup of water. In a medium saucepan, melt 2 tablespoons butter. Stir in brown sugar and the cornstarch mixture. Bring to a boil, stirring constantly. Reduce heat, and simmer for 10 minutes. Remove from heat, and add 2 tablespoons dark rum. Allow to cool. Just before serving, stir the pecans into the sauce.
 (6) Remove the sides of the springform pan from the cooled cheesecake. Serve with the Pecan Caramel Sauce.

"This is a delicious cheesecake for eggnog lovers. The secret to a smooth cheesecake is to cream the cream cheese in a food processor for several minutes."

                                                                                                                        1 h 25 m16 servings277 cals

Ingredients

✔ 1 cup graham cracker crumbs
✔ 2 tablespoons white sugar
✔ 3 tablespoons melted butter
✔ 3 (8 ounce) packages cream cheese, softened
✔ 1 cup white sugar
✔ 3 tablespoons all-purpose flour
✔ 3/4 cup eggnog
✔ 2 eggs
✔ 2 tablespoons rum
✔ 1 pinch ground nutmeg

Directions

1. (1)  Preheat oven to 325 degrees F (165 degrees C).
2. (2)  In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
3. (3)  Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
4. (4)  Preheat oven to 425 degrees F (220 degrees C).
5. (5)  In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
6. (6)  Bake in preheated oven for 10 minutes.
7. (7)  Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
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here are some photos for you and more ideas as well 😊

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"This is a delicious variation on a classic made with the light and heavenly Italian Christmas bread. Panettone is similar to brioche but studded with raisins and candied orange and lemon peel. A luscious sauce made with orange liqueur, makes this dish perfect for the holidays. Serve as a dessert or a sweet and decadent breakfast."

                                                                                                                                   2 h6 servings972 cals

Ingredients

•             Bread Pudding:
• ✔1 (12 ounce) panettone, cubed

✔3 eggs, lightly beaten
✔1/2 cup white sugar
✔2 1/4 cups heavy cream
✔2 teaspoons vanilla extract
✔1 tablespoon Grand Marnier or other orange-flavored liqueur
✔1 pinch salt
✔1/8 teaspoon freshly grated nutmeg
✔1 1/2 teaspoons finely grated lemon zest
✔2 teaspoons finely grated orange zest
✔2 1/2 tablespoons unsalted butter, cut into bits
✔2 tablespoons white sugar

             Sauce:
✔1/2 cup butter
✔1 cup white sugar
✔1/4 cup Grand Marnier or other orange-flavored liqueur
✔3 tablespoons water
✔1/8 teaspoon reshly grated nutmeg

✔1/8 teaspoon salt
✔1 egg

Directions

(1)  Arrange the panettone bread cubes to fit compactly into a buttered 2 quart casserole dish. Do not compress too tightly; set aside any leftover bread cubes.
(2)  Whisk together 3 eggs and 1/2 cup sugar until the sugar is dissolved and the mixture becomes light yellow in color. Pour in the cream, vanilla, and 1 tablespoon orange liqueur; whisk to combine. Stir in 1 pinch salt, 1/8 teaspoon nutmeg, lemon zest, and orange zest. Pour this mixture over the panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes.
(3)   Preheat oven to 350 degrees F (175 degrees C).
(4)  Remove the bread from the refrigerator, uncover, and dot the top of the bread pudding with 2 1/2 tablespoons butter, and sprinkle with 2 tablespoons of white sugar.
(5)  Set casserole dish into a shallow pan that is 2 to 3 inches larger in diameter than the casserole dish. Set these pans onto the center rack of the preheated oven. Pour hot water into the outside pan, until it reaches a depth of 1 inch around the casserole dish, creating a water bath.
(6)  Bake the pudding in the water bath until it is fully set and a knife inserted into the center of the pudding comes out clean, 1 to 1 1/4 hours. The water bath will help the pudding to cook evenly and maintain a light texture. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving.
(7)  Just before serving, make the sauce by melting 1/2 cup butter in a saucepan over low heat. Stir in 1 cup sugar, 1/4 cup orange liqueur, 3 tablespoons water, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Stir and heat over medium heat until the sugar is fully dissolved and the liquid is heated through. Remove from heat.
(8)  In a small mixing bowl, whisk 1 egg until well beaten. While whisking the egg, slowly pour 2 tablespoons of the hot mixture into the bowl with the egg. Then, while whisking mixture vigorously, slowly pour the warmed egg mixture back into the sauce.
(9)  Place the saucepan back over low heat, gently stirring the sauce and raising the temperature slowly to medium. Continue to stir until the sauce almost reaches a simmer, reducing the heat as necessary if the mixture threatens to boil. Continue stirring until the sauce thickens, 1 to 2 minutes. Spoon over the bread pudding and serve immediately.

"The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe."

                                                                                                                                              1 h 20 m36 servings92 cals

Ingredients

• 1/4 cup light olive oil
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 eggs
•  1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup dried cranberries
• 1 1/2 cups pistachio nuts

Directions

(1)  Preheat the oven to 300 degrees F (150 degrees C).
(2)  In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
(3)  Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
(4)  Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
(5)  Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

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