Jessica's Joyful Kitchen

*Note: The eggnog base can be made one day in advance; beat in the stiff egg whites just before serving. 2 egg yolks 1/4 cup white sugar 1 cup whole milk 1 cinnamon stick 1/4 tsp ground cloves Separate the egg yolks and whites, place whites in a lidded bowl and refrigerate for later. In a medium bowl whisk together egg yolks with sugar until smooth, set aside. Over low heat, in a saucepan, warm milk with cinnamon stick and clove for 5 minutes. Pour about half a cup of the warm milk mixture into the yolks to temper, then pour all the egg yolk mixture into the saucepan and whisk to combine, allow to thicken. Strain. Set aside to cool 1 hour. 2/3 cup heavy cream or half & half 1/2 tsp vanilla  3 ounces bourbon or brandy 1.5 ounce gold or dark rum 1.5 ounces kahlua To the cooled milk mixture, add in cream, vanilla, bourbon, rum, and kahlua. Chill.  2 egg whites, beaten stiff, optional  Nutmeg, garnish Serve with stirred in beaten egg whites and grated fresh nutmeg garnish...

1 lb kielbasa 2/3 lb bacon (cut bacon package into 3rds or  use 10 slices cut into 3rds) 1 cup brown sugar 2 Tbsp dijon mustard 2 Tbsp white vinegar  2 tsp black pepper *Note: You can assemble the kielbasa and bacon in advance, cover and refrigerate, then prepare the glaze and bake when ready. Preheat oven to 375 degrees. Line a baking sheet with parchment.  Cut the kielbasa in half lengthwise and then into 1 inch pieces, about 30 pieces. Wrap each piece in 1/3 of a strip of bacon and secure with a toothpick. Line up on the baking sheet.  In a sauce pan and put in the remaining four ingredients to make the glaze, cook on medium heat until all sugar is melted. Drizzle the glaze over each kielbasa piece. Bake 40 minutes. Serve warm. 

Prep Time: 10 minutes Cook Time: 10–15 minutes Total Time: 20–25 minutes, plus chilling Servings: 8–10 Category: Side Dish / Sauce Notes After Making Ingredients 1 package (12 oz/340g) fresh cranberries ⅔ cup (133g) granulated sugar or brown sugar 1 teaspoon (3g) ground cinnamon ¼ teaspoon (about 0.5g) freshly grated nutmeg 1 orange, zested, peeled, and supremed ¼ cup (60mL) fresh orange juice or water ½ inch (about 8g) fresh ginger, peeled and grated ½ cup (about 75g) raisins, optional ½ cup (about 55g) walnuts or pecans, toasted, optional ½ teaspoon (2mL) vanilla extract Instructions Make the Cranberry Sauce Add the cranberries, sugar, cinnamon, nutmeg, orange zest and segments, orange juice or water, ginger, and raisins, if using, to a medium saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and cook for 10–15 minutes, stirring every 1–2 minutes, until the cranberries have burst and the sauce has thickened. As the cranber...

Mary Berg’s no egg version 3 egg yolks 2 Tbsp plus 1/4  cup   granulated sugar   divided 8 oz  heavy cream 8 oz mascarpone or cream cheese 2   cups   espresso or strong coffee 3 Tbsp dark rum or kahlua  2   tablespoons   cocoa powder 16 lady fingers   hard variety Cream Mixture In a medium bowl, mixed together egg yolks and 2 tablespoons sugar until thick and pale about 5 minutes. In a separate bowl, use a hand mixer on medium-high to mix together heavy cream and the remaining 1/4 cup sugar, until doubled in size. Fold in the Mascarpone cream.  Add the egg mixture into the mascarpone mixture a little at a time, stirring constantly. Once all has been added in, use the hand mixer and continue to mix until medium peaks form.  Layers In an 9-inch square dish (or something of similar sized like a loaf pan lined with plastic wrap) sprinkle a light dusting of cocoa powder.  Pour the espresso and dark rum into a shallow bowl. Work...

3/4 cup rolled oats 1/2 cup milk 1 pound ground beef 1 pound ground turkey breast 1 cup onion, chopped 1/2 cup red bell pepper, chopped 2 eggs, beaten 2 tsp Worcestershire sauce 1/4 cup ketchup 1 tsp salt 1 tsp dried basil 1 tsp dried oregano 1/2 tsp garlic powder 1/2 tsp freshly ground black pepper Preheat oven 350 degrees. Soak the oats in the milk mixture for at least 10 minutes. Mix in remaining ingredients. Shape & bake  for 45 minutes.  Raise temp to 400 degrees. Remove extra grease, if needed, and top meatloaf with glaze.  Bake for 15 more minutes  or until an instant-read thermometer registers 160 F degrees.  Glaze (eye it) 1/4 cup Ketchup 3 T brown sugar 1 T mustard

3 Tbsp butter 1/2 onion, diced 2 cloves garlic, minced 1/4 cup flour  2 cups chicken broth  1 cup 1/2 and 1/2 cream  1 tsp poultry seasoning  1 Tbsp dijion mustard  2 Tbsp pesto  3 cups cooked rice of choice (1 1/2 cups dry) 3 cups cooked chicken, shredded (6-7 frozen tenderloins, 8 mins IP, 10 min NR) 2 cups cheddar or cheese blend, shredded 1/3 cup butter, melted 1 1/2 cups panko bread crumbs  1/2 cup Parmesan, freshly grated  Fresh parsley, chopped (or dried), to taste 1. If not already made, cook chicken and rice. 2. Brown onion in butter on medium heat, 5-6 mins. Add garlic and flour, 1-2 mins. Slowly whisk in remaining sauce ingredients. Season salt and pepper to taste. Stir in chicken and rice. Pour into 8x8. Top with cheese.  3. Separate bowl mix bread crumbs with butter, parsley and parm. Add topping to dish.  4. Bake in 8x8 at 400 degrees covered for 25 mins, then uncovered 10 minutes. 

sauté 1 lb frozen chicken breast w s&p, add 1 diced red onion, 1 can coconut milk, 1 cup brown rice, 2 tbsp green curry paste, 2 tbsp soy sauce, 1 tbsp fish sauce. Cook on manual for 15 minutes. Then NPR 10 minutes. Remove chicken and dice, add back to pot and combine.  

  8 oz cream cheese, at room temperature 7-8 Tbsp unsalted butter, at room temperature  1 3/4 cup powdered sugar (210g) 1 tsp vanilla  Pinch of salt In a medium bowl, mix cream cheese and butter until smooth , add in half the powdered sugar and blend again until smooth. Add in vanilla, salt and remaining sugar and mix until smooth. 

Prep Time: 15 minutes (plus 2 hours dough resting) Cook Time: 16–18 minutes Total Time: About 2 hours 30 minutes Servings: 4 Category: Main Course ⸻ Notes After Making Add ⸻ Ingredients Pizza 1 ball pizza dough 7 ounces, divided, pizza sauce, pesto, or BBQ sauce 2–3 cups shredded mozzarella cheese (or cheese blend) Toppings of choice Coarse salt, for the crust Sesame seeds, for the crust Garlic powder, for the crust Olive oil, for greasing the skillet and dough Favorite Topping Combinations Favorite #1 – Pesto Ham Pizza Pesto (try swirling equal parts with red sauce) Shredded mozzarella Sliced deli ham Thinly sliced red onion Dollops of pizza sauce Favorite #2 – Meatball Pizza Pizza sauce Shredded mozzarella Halved cooked meatballs Thinly sliced red onion Dollops of pizza sauce Fresh basil, after baking  Favorite #3 – BBQ Pork Pizza BBQ sauce Shredded mozzarella Shredded BBQ pork Pineapple chunks, patted dry Thinly sliced red onion Squeeze of bbq sauce ...