Egg Nog Time!

Egg Nog comes just once a year. A sip is usually enough for me~ that leaves a quart of eggnog sitting in the fridge until the expiration date.
This is the perfect use for the leftover egg nog!

Egg Nog CheeseCake
1 cup gingersnap crumbs
1 tablespoons sugar
3 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
3/4 cup eggnog
2 eggs, lightly beaten
1/2 teaspoon rum extract
Dash ground nutmeg
In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar, flour and eggnog until smooth. Add eggs; beat on low speed just until combined to avoid bubbles. Stir in extract and nutmeg. Pour over crust.
Place in a large baking pan; add some hot water to the large pan to make a water bath.
Bake at 325° for 50-55 minutes or until center is just set and top appears dull. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, remove sides of pan.

You could serve a sliver of this holiday cheesecake with a few crumbles of peppermint, a curl of chocolate, or a orange compote.
The orange compote is 1/4 cup of apricot jam and 1 cup of sliced orange pieces. Heat in a small saucepan until smooth. Sprinkle with fresh nutmeg.

Just like the perfect sip of egg nog.
Merry Christmas y'all~
Sandi

Photohunt ~Fast

The photohunt for this week is 'fast'

Here we are coming in fast over Pisa, Italy.

Happy Hunting y'all!

Sandi

'Tis the season~

The family is coming in this weekend. We have flights arriving from London, Boston and Charlotte. The family is all coming together for our dad's service on Monday... Not a happy reason, but it is nice to have everyone together.

We will celebrate with a little sip of eggnog... Papa would approve!

Don't you love these candy cane shot glasses? They get a little sticky after the first glass~ but they are festive.

Merry Christmas y'all!

Sandi

New Christmas Cookies!

I have found a new Christmas cookie. Well... new to me anyway! Y'all know I have this deep-rooted need to make Christmas cookies every year~ actually it borders on an irrational compulsion! Christmas just isn't the same without a plate (or 2) of homemade cookies.
I found this recipe for Orange spiced cookies that don't need to be iced. That will cut 'cookie time' in half. I have to say; they don't scrimp on flavor. The orange zest and cardamon give these shortbread cookies a holiday flavor.
Orange Spiced Cardamon Cookies
2 1/2 cups all-purpose flour
2 Tbs orange zest
2 tsp ground cardamom
1 tsp salt
2 sticks (1/2 pound) unsalted butter, softened
3/4 cup sugar
1 large egg yolk
2 Tbs heavy cream
Whisk together flour, zest, cardamom, and salt. In a large bowl, beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture a bit at a time just until a dough forms. When smooth for a ball, then chill, wrapped separately in plastic wrap, until firm, 2 to 3 hours.
Preheat oven to 350° Roll out dough to 1/8 inch thickness. You can see the flecks of orange zest! Cut out as many cookies as possible with cookie cutter (chill dough again if necessary), reserving and chilling scraps. Sprinkle with golden raw sugar before baking. Bake until edges are golden-brown, 9 to 10 minutes. Cool on baking sheet 5 minutes, then slide cookies, onto a rack to cool completely. (Add red hots right after baking) Only one tree, half the cookie time, online shopping.... I just might make it this year. Now is the time to sit back and reflect on the Glory of Christmas.
Merry Christmas y'all,
Sandi

It's beginning to look a lot like Christmas...

Finally!
It's beginning to look a lot like Christmas around here. This has been a hard year to get into the holiday spirit. Holly sent me a beautiful wreath to get me started. I love the magnolia's and hydrangeas... the pomegranates and berries make it special. I added a bow for the festive look!
The tree is up and decorated... just one this year. One Christmas tree should be more than plenty!
Now I need to get the flour, sugar and butter out.... I've got some baking to do!
Merry Christmas y'all,
Sandi

Small Bites~ Artichoke

This weeks small bite is 'artichoke'. I really didn't want to do a dip or spread... but this one looked to yummy. It started with a recipe from Cooking Light~ I used all low fat products and it tasted great.
I used Boar's Head sliced smoked turkey, but I'm sure some of that left over turkey from the holidays would work just as well.
Asiago Artichoke Spread
2 garlic cloves, peeled
2 cups chopped cooked turkey
1 cup sliced green onions
1 can artichoke hearts, drained and coarsely chopped
1 cup shredded mozzarella cheese
1/2 cup grated fresh Parmesan cheese
1/2 cup grated Asiago cheese
1/2 cup cream cheese, softened
1/4 cup mayonnaise
freshly ground black pepper
Melba toast
Preheat oven to 350°
Mince garlic, turkey and artichoke hearts. Dice green onions. (this can all be done in the food processor if you want a creamy consistency.)
Combine mozzarella, Parmesan, Asiago, cream cheese, mayonnaise, and pepper in a large bowl. Add turkey mixture; stir until combined. Spoon mixture into a shallow 1-quart casserole dish. Bake at 350° for 30 minutes or until bubbly and top is golden. Serve hot with Melba toast rounds.

I took my turkey and artichoke spread to my friend Rhoda's last night and everyone raved. My dishes were pale in comparison to her fabulous Christmas decorations. That girl knows how to decorate! My favorite line of the night was when someone asked Rhoda how everything she touches turns to gold... I said 'Spray Paint'! Rhoda and Peter know all about Southern Hospitality. Now, let's see what small bites we get from the other 'nibblers'. Leave your link on Mr Mcklinky.
Y'all enjoy!
Sandi
Next week's secret ingredient ~~~Lentils~~~ (EEK!)

Photo hunt ~Undesirable

The photo hunt for his week is 'Undesirable'. But, the way I am eating my way through the Christmas season...

I'll be spending my time here.

Happy hunting y'all,

Sandi

a little ho-ho-ho

Do you ever get an email that really makes you laugh out loud?
I can't explain it... but I am still chuckling.
Merry Christmas y'all,
Sandi

A very Sad day~

Oh! I have slipped the surly bonds of Earth
And danced the skies on laughter-silvered wings...

I posted this poem last month for Veterans Day. 

Today, I found these words to be especially comforting.

Bill and I spent the day trying to remember special words of advice from 'The Colonel'. Here are just a few~~
*Always fill the gas tank when it is half empty.
*There is no need to jump out of a perfectly good airplane.
*If you need help go to the catholic priest (this from a Methodist preacher's kid)
*Don't sweat the small stuff.

*Start and end your speech with a joke.
*Don't even start smoking.

*Every good pilot needs a navigator.

*If you're going to wear shoes, they may as well be cowboy boots.

*It's only money.

*You are either going to be making new car payments, or car repair payments.

*War Damn Eagle!

Being a good air force man (and U2CIA guy), most of the other words of advice were a little more political and a lot more colorful~ But that was the papa we loved.

He was quite a man!

Easy Briezy

Since Brie was our Sunday Small Bite yesterday, I decided to go ahead and post a few more appetizers. I was amazed at the recipes everyone posted. Not a single scoop and serve appetizer! These are 'easy briezy'. They might just come in handy for the holidays!

This first recipe was in Southern Living this summer. We stopped in at Petals From The Past to pick up our jar of Muscadine Jelly... but if you cant find it pepper jelly works well too.
Brie with Muscadine Jelly
1 round brie
1 jar muscadine jelly
1/2 cup pecans
Prepare in the same way as the next recipe. Serve with crackers or warm pita bread.



Spicy Brie
1 round brie
1 jar Honeycup mustard
1/2 cup pecans

Peel the edges off of a round of brie. Place on a serving dish. Spoon mustard over the cheese. Top with pecans. Serve with ginger snap cookies.

These are both amazing and easy appetizers. I am almost embarrassed to admit how simple they are. Take one along to your next holiday party!

Y'all enjoy~

Small Bites ~ Brie

I have just gotten home and I am so behind on bloggy stuff. I have been keeping up with most of you, but just not leaving comments. I do want to get around and see every one's Christmas decorations. Bill forged the forest for me and brought the tree down. YEA! Now to get the old broken lights off and new ones on... It's beginning to look a lot like Christmas.
I still have more photo's to post from London and Scotland... that can keep us busy during the winter months.
Back to bidness...

It was my turn to pick the challenge for this week's small bite. I was excited to see what everyone could to with Brie.

Brie Pouches with Apricots and Pecans

25 pecan halves

8oz brie
fillo pastry sheets, thawed
1/3 cup apricot preserves
Apricot Sauce
3Tbs apricot preserves
1 Tbs Grand Marnier
In a measuring cup microwave the preserves for 30 seconds until liquefied, combine Grand Marnier and stir until smooth. Set aside.

Toast pecans at 350° on a cookie sheet for 10 minutes. Allow to cool. Remove the rind from the wheel of Brie, cut into 1 inch cubes
Butter a large baking sheet. Unroll dough and cover with damp cloth to keep moist. Cut pastry into 5 inch squares. Using 2 pieces of dough, place a square of cheese, then spoon a dollop of apricot preserves, top with toasted pecans.

Fold the pastry over and crimp the top with moistened fingertips. Bake at 350° for 10 minutes until lightly brown.
Serve each tart with a drizzle of apricot sauce.Now, let's see what small bites we get from the other 'nibblers'. Leave your link on Mr Mcklinky. Y'all enjoy!
Sandi
Next week's secret ingredient ~~~Artichoke~~~

Photohunt ~Curved

The phtohunt for this week is 'curved'. Check out the curves in Burrough Market.

Happy hunting y'all!

Sandi

The Land of OZ

This year Harrods has transformed to HarrOzs for Christmas.

The green Christmas lights have transformed it into the Emerald City. The windows are a fascinating display of the Wizard of Oz. Where else would you hope to find some ruby slippers, except at Harrods in London? What size would you like? Since we went to see 'Wicked' at the Apollo Victoria Theatre, we know the real story of the wicked witch and Galinda the good witch. It is a fabulous show!
Now I can have a pair of slippers of my very own.
Cheers y'all!
Sandi

Off to The Market

One of my favorite things to do in London is Borough Market. Pictures never do it justice. The smells, the sounds, the atmosphere is wonderful.
The food is fabulous too! I bought some special salts to take home. The rest we will eat here! Cheers y'all,
Sandi

Abby Road

I am going to try to take y'all along with some photos of our rainy days in London.

One of Rob's requests was 'Abby Road'. Off we went to THE crosswalk, the cabbie knew right were to go.We signed the wall with millions of other Beatles fansA quick stroll across Abby Road...and lunch at a pub.Cheers y'all!
Sandi