Eggnog Cream Pies

2 unbaked pastry shells(9 inches)
4 ounces cream cheese, softened
1/2 cup confectioners sugar
1 tsp. allspice
1 tsp. nutmeg
2 cartons (one 8 ounces, one 12 ounces whipped topping, divided
3 3/4 cups cold eggnog 3 packages (3.4 ounces each) instant cheesecake or vanilla pudding mix
Additional nutmeg

Line unpricked pastry shells with a double thickness of heavy duty foil. Bake at 450 degrees for 8 minutes. Remove foil and bake 5 minutes longer. Cool.
Beat the cream cheese, confectioners sugar, allspice and nutmeg until smooth. Fold in the 8 ounce of whipped topping. Spoon into crust.
In a large bowl, whisk eggnog and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with additional nutmeg. Cover and refrigerate for 8 hours or overnight. Makes 2 pies.

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Boston Market Macaroni & Cheese recipe

Boston Market Macaroni & Cheese

INGREDIENTS
3 cup dry spiral shaped pasta – cooked al dente, drained
2/3 cup Milk
1 lb Velveeta cheese – cubed small
1/4 teaspoon dry mustard powder
1/2 teaspoon ground turmeric
Salt and pepper to taste

INSTRUCTIONS
In a double boiler over gently simmering water, add milk, cheese,
mustard powder, turmeric, salt and pepper in that order. Stir with
whisk until melted and smooth. Mix pasta into hot cheese mixture
until combined.

This recipe was found at Copycat Boston Market Macaroni & Cheese

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4 cheese au gratin potatoes

INGREDIENTS
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings or minced
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
3 cups shredded cheese (Cheddar cheese, Monterey Jack, Asiago, Colby, Bleu, whatever you choose! Just choose 4)

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven.

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Stuffed Leg of Lamb recipe

This is what we are having for Christmas dinner!

Sun-Dried Tomato and Herb–Stuffed Leg of Lamb

8 servings (serving size: about 3 ounces)

Stuff and roll the roast the day before; remove from the refrigerator, and let stand at room temperature 30 minutes before cooking.

INGREDIENTS

• 1 cup boiling water
• 1⁄3 cup sun-dried tomatoes, packed without oil
• Cooking spray
• 1⁄3 cup finely chopped shallots
• 4 garlic cloves, minced and divided
• 2 teaspoons finely chopped fresh rosemary, divided
• 11⁄4 teaspoons salt, divided
• 3⁄4 teaspoon black pepper, divided
• 1 (11⁄2-ounce) slice sourdough bread
• 1 (21⁄2-pound) rolled boneless leg of lamb

DIRECTIONS
1 Combine 1 cup boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop.

2 Preheat oven to 425°.

3 Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 3 minutes or until tender. Add tomatoes and 2 garlic cloves; sauté 1 minute. Stir in 1 teaspoon rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

4 Place bread in a food processor; pulse 25 times or until coarse crumbs measure 3/4 cup. Stir crumbs into shallot mixture.

5 Unroll roast; trim fat. Place roast between 2 sheets of heavy-duty plastic wrap; pound to 3/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle roast with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumb mixture over roast. Reroll roast; secure at 1-inch intervals with twine. Combine remaining 1 teaspoon rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 minced garlic cloves; rub over roast.

6 Place roast on rack of a broiler pan coated with cooking spray. Bake at 425° for 30 minutes. Remove roast from oven; cover loosely with foil. Bake an additional 20 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Let roast stand 15 minutes before slicing.

Recipe found Stuffed Leg of Lamb

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Roast Baby Lamb Shoulder recipe

I watched her make this on TV today and it looked so good!

Roast Baby Lamb Shoulder
Agnello di Latte Arrosto

Ingredients: Agnello di Latte Arrosto
Roast Baby Lamb Shoulder

5-lb. baby lamb shoulder with bone, cut in half – The weight of the total lamb should be 20- 22lbs.

2 ribs celery, coarsely chopped
2 medium carrots, coarsely chopped
1 large onion, sliced
1 cup dry white wine
6 garlic cloves
1/2 cup olive oil
1/4 cup balsamic vinegar
3 small sprigs fresh rosemary
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt
2 cups stock

Directions: In a large bowl, toss all ingredients except the stock until well blended. Cover and refrigerate 24 hours, tossing occasionally.
Preheat the oven to 425 F. Transfer the contents of the refrigerated bowl to a roasting pan large enough to accommodate a single layer of vegetables covered by a single layer of meat. Add the stock and roast, basting and turning the lamb frequently, until the meat is very tender, about 1 hour and 45 minutes.

Reduce the oven temperature to 350°. Remove the lamb from the pan and set it aside. Skim and discard as much fat as possible from the pan liquids. Place the pan over high heat and boil until the liquids reduce to about 1-1/4 cups. Transfer the meat to a smaller roasting pan and the strain the reduced sauce over it.
Place the meat in the oven and roast, turning the meat every 10 minutes, until extremely tender, brown and caramelized, about 30-40 minutes.

Strain the juices from the pan and if necessary, reduce further over moderately high heat. There should be a 1/2-cup of finished sauce. Transfer the lamb to a serving platter and serve the sauce over it.
.
This recipe found at Lidia’s Italy

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Mandarin Orange Cake recipe

MANDARIN ORANGE CAKE
1 can mandarin oranges
4 eggs
1 box yellow cake mix
1 stick butter (butter)

Combine ingredients and add juice drained from mandarin oranges and beat until fluffy. Add oranges; beat well. Spread batter in greased 13″x9″ pan and bake at 350 degrees for 30 minutes or until done. When cake has cooled, frost with Pineapple Frosting.

PINEAPPLE FROSTING:

1 pkg. instant vanilla pudding
1 (8 oz.) Cool Whip
1 (8 oz.) can crushed pineapple

Mix pudding and pineapple until smooth, add Cool Whip. Beat until fluffy, frost cake.

Recipe found at MANDARIN ORANGE CAKE

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Baked Stuffed Fish recipe

Baked Stuffed Fish

Ingredients

White fish,enough for
-4-6
2 c Soft bread cubes,about
-1/2″ cubes
1 Small onion,chopped
-fine
1 Green pepper,blanched
-and,Chopped
8 oz Imitation crabmeat
1/4 c Lemon juice
1/2 c HELLMANS mayo
Salt & pepper,To Taste
Instructions:
Mix all these ingredients together and roll up in fish fillets,
securing them with toothpicks. Divide it among four or five
good-sized pieces. Bake at 400 for 30 minutes. During last 10 minutes
pour newburg sauce over fish.

It’s good with flounder, but any white fish will do. I’ve used large
cod and catfish fillets and butterflied them. Just enough so you can
roll it up over the stuffing.

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Baked White Fish recipe

BAKED WHITE FISH

2 lb. any white fish (halibut, cod, sole, etc.)
1/2 c. chopped green onions and tops
1 c. sour cream
1/2 tsp. salt
Dash of dill weed
1/2 c. Parmesan cheese

Place white fish in well buttered baking dish. Combine all above ingredients except cheese and pour over fish. Bake in a preheated oven at 350 degrees for 20 to 25 minutes. Sprinkle cheese over top and turn broiler on just long enough to brown the cheese lightly

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Spinach-Stuffed Pork Roast recipe

Spinach-Stuffed Pork Roast

1 (4 to 5 pound) boneless double pork loin roast, rolled and tied
1/4 cup chopped fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1 tablespoon vegetable oil
1/2 of a 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 cup soft breadcrumbs
1/2 teaspoon garlic pepper
Untie roast and set aside. For stuffing, in skillet cook mushrooms, onion and red pepper in hot oil till onion is tender. Stir in remaining ingredients. Spread stuffing over one loin to within one inch of edges. Top with remaining loin. Tie securely with string.
Place roast in shallow roasting pan. Roast in a 350°F. oven for 1 to 1 1/2 hours, until meat thermometer registers 155 to 160°F. Remove from oven; let stand 10 minutes before slicing to serve.
Makes 15 servings.

Nutrition Facts: Calories 181 calories Protein 26 grams Fat 7 grams Sodium 118 milligrams Cholesterol 66 milligrams Saturated Fat 2 grams Carbohydrates 10 grams

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Rice Stuffed Pork Roast recipe

Rice Stuffed Pork Roast

3/4 cup slivered almonds
2 tablespoons butter or margarine
3/4 cup sliced green onions
3/4 cup chopped celery
4 cup cooked brown rice
3/4 cup orange juice; divided
2 tablespoons grated orange peel
1 tablespoon diced crystallized ginger, divided
1/2 tsp salt
1 Boneless pork loin roast -(3-1/2 lbs.), rolled and tied
1 teaspoons dried rosemary, crushed
1/4 teaspons cracked black pepper
16 ounces canned cranberry sauce
1 orange, peeled & sectioned

Cook almonds in butter in large skillet over medium-high heat until brown.
Add onions and celery; cook until vegetables are tender crisp. Stir in
rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger, and salt; set
aside. Untie roast, and spoon rice mixture lengthwise between loins. Retie
roast securely with string at 2- to 3-inch intervals; place, fat side
down, on rack in shallow roasting pan. Combine rosemary and pepper;
sprinkle over roast. Insert meat thermometer does not touch stuffing or
fat. Bake at 325 degrees. for 1-1/2 hours. Combine cranberry sauce,
remaining orange juice, remaining ginger, and orange in small saucepan;
stir well. Simmer over medium heat 25 minutes, stirring occasionally.
Brush about 1/2 cup cranberry mixture over pork. Bake an additional 15
minutes or until meat thermometer registers 170 degrees. Let roast stand
10 minutes. Remove string and slice roast. Serve with remaining cranberry
sauce.

Yield: 6 Servings

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