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Simple Eggnog Recipe,

Simple Eggnog

Yield: 4 servings

This is a classic, non-alcoholic, recipe that my sister Becky taught me to make when we were kids. If you have issues with raw eggs, you may prefer the grocery store variety of eggnog. I’m sure the original recipe probably called for half-and-half or cream, but we just used whole milk, and that’s the way I like it. (I personally have to thin down store-bought eggnog.)


  • 4 Eggs
  • 1/4 cups Granulated Sugar
  • 3 cups Milk
  • 1 tsp Vanilla Extract
  • dash Salt


  • Blend on high until smooth, about 3 minutes. Sprinkle with a dab of nutmeg for a garnish.
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    Day 25 – AYGC

    Networking meeting day again, so I bought lunch out: $8.72 (for the buffet, water & tip)

    Even though we had a cream sauce dish last night, I went ahead and made Chicken Fettucine Alfredo for dinner tonight. Mike LOVES it. He’s been working especially hard on the workshop, so I want to make him nice meals.

    The recipe I use for Fettucine Alfredo is from The Pioneer Woman website. If you haven’t visited her site, check it out. She won all sorts of Bloggie awards and even has a cookbook coming out soon. She’s a wonderful writer, photographer, and I haven’t tried a single recipe from her site that I don’t absolutely love.

    I brined the chicken breasts while it was defrosting. I’ve been whittling down my stockpile of boneless, skinless breasts. I stock up when the price drops to $1.80 or less a pound, usually buying 20-30 pounds and bagging it up into 1-1/2 pound portions (about what most of my recipes call for). Once the chicken came out of the brine I sliced it into thin strips and tossed it on a hot skillet with just a little bit of olive oil. I toss it with the sauced pasta just before serving. With our pasta entree we had a side of celery sticks. Sort of weak, I know, but I really needed to use the celery up.

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    Chicken Enchiladas

    If you’re looking for a simple, yet delicious, enchilada recipe, you’ve come to the right place. (I felt obligated to post my recipe after I bought all that sour cream, cheddar cheese and Ro-Tel.)

    This is my own recipe. I created it before one could look for a recipe online and find 20 great ones. Trust me, 1970 Betty Crocker, which was the book I had handy, just isn’t where you go for Mexican food recipes. Mine is more of a Mexifornia recipe.

    Dolly’s Chicken Enchiladas

    2    cups    cooked chopped or shredded chicken
    ¾    cup    sour cream
    1    can    Ro-tel* — drained
    ½    med    onion — chopped
    2    cups    cheddar cheese — shredded
    ½    tsp    salt
    ⅛    tsp    pepper
    10        corn tortillas
    1    can    enchilada sauce (or homemade, recipe follows)

    Mix chicken, sour cream, Rotel, onion, *1* cup of the cheese (you’ll
    be saving the other cup for topping), salt & pepper together.

    Pour a couple tablespoons of the enchilada sauce in the bottom of a
    9×13 rectangular baking dish. Move the dish from side to side to
    spread out the sauce in a very thin layer, covering the bottom.

    Heat tortillas in microwave until soft. Don’t over-do it.

    Pour a little of the enchilada sauce into a pie plate or dinner plate.
    Dip 1 corn tortilla into the sauce, flip and coat the other side. You
    only want a VERY THIN coating.

    Now, take a couple of heaping tablespoons of the filling and put it on
    the tortilla. You aren’t going to spread this all over, just make a
    nice straight row of it going from side to side. Roll the tortilla up
    and place it seam side down in the rectangle baker. (you will be
    making two rows of 5)

    Continue saucing the tortillas and rolling the filling in them until
    you’ve used all the filling.

    Take the remaining enchilada sauce and pour it over the top of the
    enchiladas. Top with the cup of cheese you set aside earlier.

    Bake uncovered at 350 degrees until bubbly, about 20-30 minutes.

    Serve with salsa, sour cream, etc.

    *If you don’t have any Ro-Tel, you can use a can of diced tomatoes and a small can of chilies, drain both.

    Enchilada Sauce
    2    tbsp    Oil
    2    tbsp    Flour, White
    ¼    cup    red chile powder — mild
    2    cup    beef broth — fresh or canned
    2    cup    tomato puree — canned
    ½    tsp    Oregano
    ¼    tsp    Cumin — powdered
    ½    tsp    Garlic Powder
    1    tsp    Salt

    Heat oil in large saucepan. Add the flour to the oil and make a roux. Stir and cook over medium heat for 2 minutes until it becomes brown in color. Add the chile powder, beef broth, tomato puree, oregano, cumin, garlic and salt to the roux and simmer over low heat for 15 minutes.

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