Author: Kori Ellis

Many people are reluctant to learn or perform CPR because they think it’s too difficult or they are apprehensive about doing mouth-to-mouth. Forty-four percent of adults say they would not perform CPR because they’re not confident in their ability, according to a national American Heart Association survey conducted in 2008.

However, there’s a two-step technique called Hands-Only CPR that we should all learn. The technique involves calling 9-1-1 and pushing hard and fast in the center of the chest until professional help arrives.

“For years the survival rate from sudden cardiac arrest has been abysmal,” said Clyde Yancy, M.D., American Heart Association president. “Bystanders hold the key to increasing survival. We hope this campaign will break through the barriers people have when they see someone in cardiac arrest – so that anyone who hears this message can help save a life.”

To learn more about the technique, visit handsonlyCPR.org. This site, which was launched by the Ad Council and American Heart Association, offers valuable information and resources on the technique including an instructional video. The website also has a fun online tool called Hands Symphony where users can choose from a host of sounds created by differnt filmed hands to create their own track. You can send your track to friends and encourage them to create their own too.

Today, we are giving you an opportunity to win a prize pack that includes:

• 16GB iPod nano
• $50 iTunes gift card
• AHA coffee travel mug
• AHA journal
• AHA first aid kit

To enter the giveaway, try out the Hands Symphony tool and then leave a comment with the link to the song that you create.

The contest runs through Thursday, December 31, 2009 at 11:59pm. We will select one random winner from all the comments to receive the prize pack.

This giveaway is sponsored by the Ad Council and American Heart Association’s Hands-Only CPR. We (b5media or myself) are receiving no compensation (monetary or otherwise) for posting this giveaway opportunity.

Post from: Blisstree

Giveaway: Hands-Only CPR

Instead of eggnog in your mug this holiday season, make these delicious Eggnog Truffles. These rich truffles are easy to make, using white baking chocolate, cream cheese and spices from McCormick.

Prep Time: 25 minutes
Refrigerate: 5 hours

Ingredients:

• 1 pound white baking chocolate, divided
• 4 ounces (1/2 package) cream cheese, softened
• 1/4 cup confectioners’ sugar
• 1/4 teaspoon McCormick Ground Nutmeg
• 1/4 teaspoon McCormick Imitation Rum Extract
• McCormick Ground Nutmeg (for sprinkling)

Directions:

1. Melt 8 ounces of the chocolate as directed on package. Beat cream cheese, confectioners’ sugar, nutmeg and extract in large bowl with electric mixer on medium speed until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate 4 hours or until firm.
2. Shape into 24 (about 3/4-inch) balls. Place on wax paper-lined tray. Refrigerate until ready to dip.
3. Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate in small microwavable bowl on MEDIUM, 1 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the chocolate. Place on wax paper-lined tray. Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and remaining truffles.
4. Refrigerate 1 hour or until chocolate is set. Store truffles in refrigerator up to 1 week.

Makes 2 dozen.

Test Kitchen Tip: When dipping the truffles, do so in 2 batches (as directed above in Step 3) as the coldness of the truffles may cause the melted chocolate to harden.  For more holiday recipes, visit McCormick.com.

Post from: Blisstree

Eggnog Truffles

It’s beginning to look a lot like Christmas. That means it’s time to bake cookies! Instead of plain old sugar cookies, try these candy cake sugar cookies instead. Recipe and image courtesy of BHG.com.

Makes: 6 to 7 dozen, 2-inch or 4 dozen, 4-inch cookies

Prep: 30 minutes
Chill: 30 minutes
Bake: 7 minutes per batch

Candy Cane Sugar Cookies

Ingredients:

• 2/3 cup butter, softened
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 recipe Powdered Sugar Icing* and/or 1 recipe Creamy White Frosting (optional)
• Creamy White Icing
• Sanding sugar and/or small hard peppermint candies
• Red food coloring (optional)

Directions:

1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough about 30 minutes or until easy to handle.

2. On a lightly floured surface, roll half the dough at a time to 1/8 inch thick. Use a 2-or 4-inch candy-cane-shape cookie cutter to cut dough. Place cutouts 1 inch apart on an ungreased cookie sheet.

3. Bake for 7 to 8 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack and let cool. If desired, tint part of the Powdered Sugar Icing and/or Creamy White Frosting bright red with food coloring; decorate cookies with white and red icing and/or frosting, sanding sugar, and candies. Makes 6 to 7 dozen, 2-inch or 4 dozen, 4-inch cookies.

*Powdered Sugar Icing: In a small bowl combine 2 cups powdered sugar, 1/2 teaspoon vanilla, and 2 tablespoons milk. Stir in additional milk 1 teaspoon at a time until icing reaches desired consistency.

*Creamy White Frosting: In a large mixing bowl beat 1 cup shortening, 1-1/2 teaspoons vanilla, and 1/2 teaspoon of almond extract with an electric mixer on medium speed for 30 seconds. Slowly add in about half of the 4 cups of powdered sugar, beating well. Add 2 tablespoons of milk. Gradually beat in the remaining 2 cups of powdered sugar and 1-3 tablespoons more milk to reach spreading consistency.

To Store: Place undecorated cookies in an airtight container; cover. Store at room temperature for up to 3 days, or place in a freezer container and store for up to 3 months. Thaw frozen cookies before decorating. Or, allow decorated cookies to stand until completely set. Layer decorated cookies between sheets of waxed paper in an airtight container. Store in refrigerator up to 3 days or freeze up to 3 months.

Nutrition Facts:

Servings Per Recipe 6 to 7 dozen, 2-inch or 4 dozen, 4-inch cookies

Calories 73, Total Fat (g) 4, Saturated Fat (g) 2, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 0, Cholesterol (mg) 16, Sodium (mg) 66, Carbohydrate (g) 9, Total Sugar (g) 4, Fiber (g) 0, Protein (g) 1, Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%) 1, Iron (DV%) 2, Other Carbohydrates (d.e.) .5, Fat (d.e.) 1, Percent Daily Values are based on a 2,000 calorie diet

Post from: Blisstree

Candy Cane Sugar Cookies

Chipotle chicken is a popular dish in restaurants around the country. If you love chipotle, try this recipe for delicious chicken tacos at home. This recipe uses avocados, cucumbers, red onion and other great ingredients. This recipe was created by chef Curtis Stone for the Hass Avocado Board.

Chipotle Chicken Tacos with Hass Avocado and Cucumber Relish

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients:

• 1 Tbsp. extra-virgin olive oil
• 2 Tbsp. finely chopped red onion
• 1 clove garlic, finely chopped
• 4 chipotle peppers in adobo sauce, finely chopped
• 2 Tbsp. honey
• 2 medium, vine-ripened tomatoes, cored, seeded and diced
• 2 green onions, finely sliced
• 2 cups coarsely shredded roasted chicken breast
• 8 small corn tortillas
• Hass Avocado and Cucumber Relish (below)
• Fresh cilantro leaves, for garnish

Hass Avocado and Cucumber Relish – Make Ahead

• 1 ripe, Fresh Hass Avocado, peeled, seeded and diced
• 2 Tbsp. peeled, seeded and finely chopped English cucumber
• 3 Tbsp. finely diced red onion
• 1 small red radish, diced
• 1 tsp. finely chopped fresh parsley
• 3 tsp. red wine vinegar
• 1 tsp. extra-virgin olive oil
• Salt, to taste

Instructions:

1. Heat a medium sauté pan over medium-high heat.
2. Add the oil and the onions to the pan; cook for 2 minutes stirring often.
3. Add in the garlic and cook for 1 minute, then stir in the peppers, honey and tomatoes.
4. Cook for 3 to 4 minutes or until most of the liquid from the tomatoes has evaporated and the mixture begins to thicken.
5. Add in the green onions and chicken and mix well. Season with salt and pepper to taste and remove from heat.
6. Heat the tortillas in a separate small sauté pan over medium-high heat for 15 seconds on each side to warm through.
7. Divide and spoon the chicken mixture among the tortillas, top each taco with the Hass Avocado and Cucumber Relish, garnish with cilantro leaves and serve immediately.

Hass Avocado and Cucumber Relish – Make Ahead

1. In a large mixing bowl, combine the avocado, cucumber, red onion and radish.
2. Add in the parsley and red wine vinegar, and slowly drizzle in the oil until combined.
3. Season with salt to taste. Cover and refrigerate until use.

Nutrition Facts:
Nutrition Information Per Serving: Calories 360; Total Fat 15 g (Sat 2.5 g, Trans 0 g, Poly 2 g, Mono 9 g); Cholesterol 60 mg; Sodium 105 mg; Potassium 610 mg; Total Carbohydrates 30 g; Dietary Fiber 5 g; Total Sugars 10 g; Protein 26 g; Vitamin A 759 IU; Vitamin C 84 mg; Calcium 44 mg; Iron 2 mg; Vitamin D 0 IU; Folate 60 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 15%; Vitamin C 140%; Calcium 4%; Iron 10% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Post from: Blisstree

Chipotle Chicken Tacos

Gingerbread is a holiday tradition for many families. McCormick offers three ways to use their recipe for gingerbread cookie dough. Your kids will love the gingerbread men. But if you are like me, you’ll adore the Gingerbread Whoopie Pies with Lemon Creme. Let’s start with the dough…

Gingerbread Cookie Dough

Prep Time: 20 minutes
Refrigerate: 4 hours

Ingredients:

• 3 cups flour
• 2 teaspoons McCormick Ground Ginger
• 1 teaspoon McCormick Ground Cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon McCormick Ground Nutmeg
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter, softened
• 3/4 cup firmly packed brown sugar
• 1/2 cup molasses
• 1 egg

Directions:

1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
2. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap.
3. Refrigerate 4 hours or overnight.

Gingerbread Men

Directions:

1. Prepare 1 recipe Gingerbread Cookie Dough as directed.
2. Roll dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
3. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cookies with Colorful Royal Icing or as desired.

Makes 2 dozen. Decorate with Colorful Royal Icing. Recipe and decorating ideas can be found at McCormick.com.

White Chocolate Kissed Gingerbread Cookies

Ingredients:

• 1 recipe Gingerbread Cookie Dough (above)
• 60 white and milk chocolate swirled kiss-shaped candies

Directions:

1. Prepare 1 recipe Gingerbread Cookie Dough as directed
2. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
3. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 3 days.

Makes 5 dozen.

Gingerbread Whoopie Pies with Lemon Crème

Ingredients:

• 1 recipe Gingerbread Cookie Dough
• 1 jar (7 ounces) marshmallow cream
• 1/4 cup (1/2 stick) butter, softened
• 4 ounces (1/2 package) cream cheese, softened
• 1 teaspoon McCormick Pure Lemon Extract
• 1 cup crushed peppermint candies

Directions:

1. Prepare 1 recipe Gingerbread Cookie Dough as directed.
2. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
3. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.
4. Mix marshmallow cream, butter, cream cheese and extract in medium bowl until well blended. To assemble whoopie pies, place about 1 tablespoon filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Roll sides of whoopie pies in crushed candy. Repeat with remaining cookies. Refrigerate whoopie pies between layers of wax paper in airtight container up to 5 days.

Makes 2 1/2 dozen.

Flavor Variations: Whoopie pies can also be rolled in chopped pistachio nuts, toasted sliced almonds or mini chocolate chips.

You can also use the Gingerbread Cookie Dough to prepare Caramel Pecan Gingerbread Thumbprints and Almond Gingerbread Cookies. Visit McCormick.com for the recipes.

Post from: Blisstree

Gingerbread Cookie Dough Three Ways

Potato salad doesn’t have to be just mayo and potatoes, try this whole new twist on traditional potato salad. This recipe calls for whole almonds, capers, mint, basil and other wonderful ingredients. It’s a nice side dish to grilled fish or chicken.

Yield: 4 servings

Ingredients:

• 1/4 cup blanched whole almonds
• 1 pound Idaho potatoes, diced Ping-Pong ball size, scrubbed but not peeled
• Salt
• 4 green onions, white parts and two thirds of the green parts, minced
• 4 teaspoons small capers, drained
• 16 large mint leaves, stacked, rolled like a cigar, and cut crosswise into thin strips
• 12 basil leaves, stacked, rolled like a cigar, and cut crosswise into thin strips
• 1/4 cup extra virgin olive oil
• 2 tablespoons sherry vinegar or red wine vinegar
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon crushed red pepper
• Freshly ground black pepper

Directions:

1. Preheat the oven to 350 degrees. Put the almonds on a small sheet pan or pie plate and toast for 17 minutes, or until browned but not too dark. Coarsely chop and set aside.
2. Meanwhile, put the potatoes in a large saucepan with 2 quarts cold water and 1 teaspoon salt. Bring to a boil over high heat, reduce the heat, simmer for 20 to 25 minutes, or until tender. Drain. Cut the potatoes while still warm and put into a large bowl. Add the green onions, capers, almonds, mint, and basil. In a small bowl, mix the oil, vinegar, and lemon juice with the crushed red pepper. Season with salt and black pepper to taste. Pour over potato mixture and mix well. Allow to cool to room temperature.
3. Taste before serving, as potato mixture may absorb some of the flavors. Add more spices if necessary.
4. Serve with any grilled fish or meat or other simple entrées.

Recipe courtesy of Courtesy of COMMISSARY New York City, NY. Photo and info from the Idaho Potato Commission.

Post from: Blisstree

Almond-Caper Potato Salad

Tired of boring bran muffins? These delicious muffins combine oat bran, apples and organic sweet potato puree. They are a wonderful option for breakfast, a snack or anytime. This recipe for Apple Cinnamon Sweet Potato Muffins is courtesy of farmersmarketfoods.com.

Ingredients

• 3/4 cup oat bran
• 3/4 cup whole wheat flour
• 2/3 cup sugar
• 1 1/2 tsp. cinnamon
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/8 tsp. salt
• 1/2 cup apples, skinless, finely chopped
• 1 (15oz) can Farmer’s Market organic sweet potato puree
• 1 large egg
• 2 large egg whites
• 3 tbsp. vegetable oil
• 2/3 cup plain yogurt

Directions

1. Preheat oven to 350 degrees F.
2. In a bowl, combine bran, flour, sugar, cinnamon, baking powder, baking soda, salt, and apples.
3. Add sweet potatoes, egg, egg whites, oil, and yogurt. Stir all ingredients thoroughly.
4. Spray muffin tins with vegetable cooking spray and spoon 1/4 cup of batter per muffin.
5. Bake for 20-25 minutes or until done.

Post from: Blisstree

Apple Cinnamon Sweet Potato Muffins

This flourless cake recipe calls for only a few ingredients — chocolate, eggs, butter, sugar and the optional black coffee — and the results are a chocoholic’s dream come true. This rich, decadent cake is dense, moist and super-chocolatey. This recipe is part of The Food Channel Christmas Dinner Menu.

Foodie Byte: Although the cake may not appear to be done, remove it from the oven when an instant-read thermometer registers 140 degrees F. It will continue to firm up as it cools.

Fabulous Flourless Chocolate Cake
Serves: 12

Ingredients

• 8 large eggs, cold
• 1 pound high quality bitter sweet chocolate, chopped coarse
• 1 pound high quality semi-sweet chocolate, chopped coarse
• 16 tablespoons (2 sticks) butter, unsalted, cut into 16 pieces
• 1/4 cup strong black coffee or liqueur (optional)
• Confectioners’ sugar or unsweetened cocoa for dusting the cake (optional)

Preparation

1. Position oven rack to the lower-middle part of the oven and heat oven to 325 degrees F.
2. Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan.
3. Beat eggs in a bowl of a standing mixer at high speed until the volume doubles, about 5 minutes.
4. Meanwhile, melt the chocolate and butter (adding the coffee, if using) in a large heatproof bowl set over a pan of almost-simmering water until smooth and very warm (about 115 degrees on a instant-read thermometer), stirring once or twice. Fold a third of the egg foam into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible; fold in half of the remaining foam, then the last of the foam, until the mixture is totally incorporated.
5. Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Set the roasting pan on the oven rack and pour in enough boiling water to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set, a thin glazed crust has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140 degrees F, 22 to 25 minutes.
6. Cover and refrigerate overnight.

Recipe and image courtesy of The Food Channel

Post from: Blisstree

Fabulous Flourless Chocolate Cake

These cookies are very impressive. Though they might take a little longer to prepare than most, they are well worth the time. They look magnificent and taste even better!

When I made these shortbread cookies, I substituted vanilla extract for the almond extract (just because I didn’t have almond on hand). They turned out divine!

Prep: 40 min
Bake: 10 min per batch
Stand: 30 min

Ingredients

• 1/2 cup maraschino cherries, drained and finely chopped
• 2-1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 cup cold butter
• 12 ounces white chocolate baking squares with cocoa butter, finely chopped
• 1/2 teaspoon almond extract
• 2 drops red food coloring (optional)
• 2 teaspoons shortening
• White nonpareils and/or red edible glitter (optional)

Directions

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

Calories 87, Total Fat (g) 5, Saturated Fat (g) 3, Cholesterol (mg) 9, Sodium (mg) 28, Carbohydrate (g) 9, Fiber (g) 0, Protein (g) 1, Vitamin C (DV%) 0, Calcium (DV%) 0, Iron (DV%) 0, Percent Daily Values are based on a 2,000 calorie diet

Image and Recipe Courteay of BHG.com’s 100 Days of Holidays.

Be sure to visit BHG.com this week to find out the big winner of their America’s Favorite Better Homes and Gardens Cookie contest.

Post from: Blisstree

White-Chocolate Cherry Shortbread

Are you tired of the same old Christmas sugar cookies? This holiday season, expand your baking horizons with unique cookies recipes such as these yummy Berry-Sage Thumbprints. These cookies are easy to make and absolutely delicious.Makes: about 60Prep: 25 minutesBake: 10 minutes per batch

Ingredients

• 2 cups all-purpose flour
• 2/3 cup yellow cornmeal
• 1-1/2 teaspoon dried sage, crushed
• 1/4 teaspoon baking powder
• 1 cup butter, softened
• 1 cup packed brown sugar
• 2 egg yolks
• 2 teaspoons finely shredded lemon peel
• 1-1/2 teaspoon vanilla
• 3/4 cup blackberry preserves

Directions1. Preheat oven to 350 degree F. In a medium bowl combine flour, cornmeal, sage, and baking powder. Set aside.2. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until combined, scraping sides of bowl occasionally. Beat in egg yolks, lemon peel, and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in remaining flour mixture.3. Shape dough into 3/4-inch balls. Place 1-inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb into the center of each ball. Fill the centers with about 1/4 teaspoon blackberry preserves. Bake about 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool completely. Makes about 60 cookies.Nutrition FactsServings Per Recipe about 60, Calories 115, Total Fat (g) 5, Saturated Fat (g) 3, Monounsaturated Fat (g) 2, Cholesterol (mg) 24, Sodium (mg) 57, Carbohydrate (g) 16, Total Sugar (g) 8, Protein (g) 1, Vitamin C (DV%) 1, Calcium (DV%) 1, Iron (DV%) 3, Percent Daily Values are based on a 2,000 calorie dietImage and Recipe Courteay of BHG.com’s 100 Days of Holidays. Be sure to visit BHG.com this week to find out the big winner of their America’s Favorite Better Homes and Gardens Cookie contest.

Post from: Blisstree

Berry-Sage Thumbprints

Are you looking for something different for a morning holiday meal? Check out this recipe from The Food Channel for their Egg Nog Rum French Toast — a perfect holiday breakfast or brunch for the adults in the family. This is wonderful with fresh fruit and can be complemented with toasted or candied nuts or even warm rum soaked sugared raisins. This recipe also can be done with 1/2 teaspoon of rum extract in place of the dark rum.

This is also a popular late-night breakfast for after Christmas Eve services or following the New Years Eve festivities.

Egg Nog Rum French Toast

Prep Time: 15 minutes
Cook Time: 3-4 minutes
Serves: 4

Ingredients

• 4 eggs
• 1 cup egg nog
• 2 tablespoons Dark Rum
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon salt
• 12 slices cinnamon swirl raisin bread (thick cut)
• 2 tablespoons butter, melted
• 2 tablespoons cinnamon sugar (1 cup sugar to 1 1/2 tablespoons cinnamon)

Preparation

1. In a medium mixing bowl, beat eggs with a wire whip.
2. Add egg nog, rum, cinnamon, nutmeg and salt, whip to combine.
3. Heat heavy skillet. Soak bread slices in egg mixture for 1 1/2 to 2 minutes. Soak only as many pieces of bread as you can fit in your griddle at one time. Two batches of six or three batches of four. Add melted butter to the medium hot griddle.
4. Sprinkle each slice of soaked bread with 1/4 teaspoon of cinnamon sugar and lay sugar side down in the griddle. Sprinkle additional 1/4 teaspoon of cinnamon sugar on top of each slice in the griddle.
5. Cook for 3 to 4 minutes until French toast is a light golden brown and turn to cook other side.
6. Serve hot with creamy rum sauce or butter and maple syrup.

Creamy Rum Sauce

Prep Time: 10 minutes
Serves: 4

A perfect accompaniment to the Egg Nog Rum French Toast or any pancake or waffle brunch.

Ingredients

• 3 tablespoons cream cheese
• 4 ounces butter
• 1/4 cup syrup
• 1 tablespoon Dark Rum, Cruzan

Preparation

1. Warm cream cheese and butter to room temperature. This can be done in the microwave on 1/2 power.
2. Add syrup and dark rum.
3. Blend in a blender or food processor until smooth. Serve at room temperature.

These recipes are part of The Food Channel’s Holiday Morning Menu.

Post from: Blisstree

Egg Nog Rum French Toast

If you are looking for a healthy holiday dish, check out this recipe for roasted fresh figs featuring Veggie — the #1 soy-based cheese alternative. Veggie was recently re-formulated with an organic ingredient base and an improved taste. Check your local grocery store’s produce section to buy the new improved Veggie. It’s an excellent source of calcium without cholesterol, saturated or trans fat, or lactose.

Roasted Fresh Figs with Smoked Almonds and Veggie Cheddar

Makes 2 Servings

Ingredients

• 8 figs, fresh and ripe
• 8 smoke almonds, whole
• 1/2 Veggie Block Cheddar Flavor, crumbled or grated (or simply substitute the Veggie Block with your favorite Galaxy product)
• Kosher salt and black pepper, as needed
• Non stick vegetable spray, as needed

Directions

1. Preheat oven to 400 degrees F.
2. Trim the top stem off of the fresh fig. Standing it up, cut downward towards the bottom without cutting through. Repeat this step going the opposite way to make it seem as if the fig has been quartered.
3. Carefully place a whole almond in the middle of each sliced area, pushing it down into the fig, which will open it up a little bit.
4. Do the same with the Veggie Cheddar.
5. Place the figs upright on a baking sheet or dish. Spray quickly with the nonstick vegetable oil spray, and season with a pinch of salt.
6. Bake in the oven until the Veggie Cheddar is melted, and the figs are warmed through, about 12 minutes.

Chef’s Note: Look for figs that are tender, but not mushy when buying in the supermarket.

Recipe and image courtesy of GalaxyFoods.com.

Post from: Blisstree

Holiday Recipes: Roasted Fresh Figs

This season, when creating holiday crafts and centerpieces, make them edible! This Very Berry Holiday Tree was created by cookbook author Tish Boyle. You can make it in under an hour and it’s a fabulous alternative to a floral centerpiece. The tree uses fresh Driscoll strawberries and mint.

Makes one table centerpiece

Special equipment:

• 1 floral foam or green styrofoam cone (measuring 4-5 inches in diameter at the base and 12 inches high)
• 1 box of toothpicks

Supplies:

• 4 one pound containers of fresh Driscoll strawberries
• 1 bunch fresh mint
• 1 slice from a carambola fruit (also known as star fruit)*

*Note: If you can’t find a carambola, you can use a 1-inch star-shaped cookie cutter to cut out a star shape from a mango slice instead.

Directions:

1. Wash the strawberries and blot them dry with paper towels. Pull off the green stem from each strawberry. Reserve a perfect strawberry for the top of the ‘tree’.

2. Push a toothpick halfway into the side of the cone, about 1/2 inch from the bottom edge. Secure a strawberry to the toothpick, piercing it through the stem end. Secure another strawberry right next to the first one. Continue securing strawberries to the cone in circular rows up to its top, covering the cone completely. Secure the reserved strawberry to the top of the tree.

3. Remove some mint leaves from the bunch of mint and tuck them between the berries, placing them at about 3-inch intervals.

4. Secure the star-shaped carambola or mango slice to the top of the cone using a toothpick.

About Tish Boyle
Tish Boyle is editor in chief of Chocolatier and Pastry Art & Design magazines. A graduate of Smith College and La Varenne Ecole de Cuisine in Paris, she has been a caterer, pastry chef, and food stylist. She is the author of The Good Cookie and Diner Desserts, and coauthor of Simply Sensational Desserts (IACP Award Winner), Chocolate Passion, and the Grand Finales series of books.

Post from: Blisstree

Very Berry Holiday Tree