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The holidays are upon us, which means not only are you preparing those huge meals, but you also have an endless stream of other fun and festive get-togethers with hungry guests.
For the early birds in your family, try Eggnog-Spiced French Toast. The added touch of eggnog spices puts just the right holiday touch on traditional French toast.
To use those leftovers, try Turkey and Cranberry Encore Salad. The combination of the uniquely creamy cranberry dressing along with fresh greens and succulent turkey make the perfect post-holiday entrée. You will be happy for the leftovers.
Fun Mexi-Meatball Kabobs are party perfect and easy to prepare. Use skewers to make them easy to eat.
Want to be a hit at the next potluck buffet? Bring along this perfect bake-and-take dish, Loaded Potato Potluck Favorite. It gets its creamy texture from evaporated milk. These rich and creamy recipes are perfect for any entertaining you will do this holiday season.
Eggnog-Spiced French Toast
2 large eggs
1 12-fluid ounce can evaporated milk
2 tablespoons granulated sugar
2 teaspoons rum extract
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
8 slices (1⁄2-inch-thick) firm, day-old bread, divided
Nonstick cooking spray
Powdered sugar
Maple syrup (optional)
Beat eggs, evaporated milk, sugar, rum extract, cinnamon and nutmeg in a shallow dish until well blended. Place 4 slices of bread into egg mixture, turning over to evenly moisten both sides.
Meanwhile, spray a large skillet with nonstick cooking spray; heat over medium heat. Transfer prepared bread to skillet in a a single layer. Cook for 3 minutes on each side, or until golden brown. Remove slices to serving platter. Repeat with remaining bread slices, spraying skillet with cooking spray, if necessary. Sprinkle with powdered sugar. Serve immediately with syrup.
Serves 4.
Turkey & Cranberry Encore Salad
Dressing:
2⁄3 cup (5-fluid-ounce can) evaporated milk
1⁄2 cup jellied or whole-berry cranberry sauce
1⁄4 cup Italian salad dressing
Salad:
1 10-ounce bag mixed salad greens of your choice (about 10 cups)
2 cups cooked turkey, cut into 1⁄2-inch pieces
1⁄2 cup (2 ounces) crumbled blue cheese
1⁄3 cup dried sweetened cranberries
1⁄2 cup chopped toasted walnuts (optional)
For dressing:
Place evaporated milk, cranberry sauce and Italian dressing in a small jar or container; cover tightly with lid. Shake for 1 to 2 minutes. Makes about 1-1⁄2 cups.
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Dressing can be made in advance and refrigerated for up to 2 days. Shake well before using.
For salad:
Toss greens, turkey, blue cheese and 3⁄4 cup dressing in a large bowl. Sprinkle with cranberries and walnuts. Serve immediately and with additional dressing, if desired. Refrigerate any remaining dressing.
Serves 8.
Loaded Potato Potluck Favorite
8 medium potatoes (about 2-1⁄2 to 3 pounds total), peeled and cut into 1-inch chunks
1 cup evaporated milk
1⁄2 cup sour cream
1 teaspoon salt
1⁄2 teaspoon ground black pepper
2 cups (8-ounce package) shredded Cheddar cheese, divided
6 slices bacon, cooked and crumbled, divided
Sliced green onions (optional)
Place potatoes in a large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes, or until tender; drain.
Preheat oven to 350 degrees. Grease 2-1⁄2 to 3-quart casserole dish.
Return potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1-1⁄2 cups cheese and half of bacon. Spoon mixture into a prepared casserole dish.
Bake for 20 to 25 minutes, or until heated through. Top with remaining 1⁄2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes, or until cheese is melted.
Serves 16.
Mexi-Meatball Kabobs
Nonstick cooking spray
3 pounds lean ground beef
2 cups quick oats
1 12-ounce can evaporated milk
2 large eggs
1⁄2 cup ketchup
2 1.25-ounce packets taco seasoning mix
1 teaspoon ground black pepper
3 large bell peppers, any color, cut into 60 1-inch pieces
60 4-inch wooden skewers
Salsa and sour cream (optional)
Preheat oven to 350 degrees. Foil-line three baking sheets and spray with nonstick cooking spray.
Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in a large bowl until just mixed. Form mixture into 120 1-inch meatballs. Place on prepared baking sheets.
Bake for 15 to 20 minutes, or until no longer pink in center. Drain on paper towels, if needed.
Thread two meatballs and one piece of pepper on each skewer. Place on a large serving platter. Serve with salsa and sour cream.
Serves 30, 2 skewers each.
Photos and recipes courtesy of Carnation Evaporated Milk. |
