Eggnog Ala Sandra Lee Recipes

IRISH EGGNOG

Steps:

• Whisk 1 egg, 1 ounce Irish cream liqueur and 1/4 ounce Irish whiskey in a bowl until smooth. Bring 2 cups whole milk to a boil in a saucepan (do not use a slow cooker-it will overcook the eggs). Pour over the egg mixture, stirring to mix well. Pour into mugs. Sprinkle with nutmeg and garnish with cinnamon sticks.
• If you don't have a slow cooker, keep these drinks warm in a saucepan on the stovetop over low heat.

WHITE CHOCOLATE EGGNOG

Steps:

• In a punch bowl, combine the egg nog, rum, and white chocolate liqueur. When you are ready to serve, whisk the egg nog to make it frothy and pour the mixture into cups. Place 1 heaping tablespoon of the whipped topping into each cup. Garnish each with the grated white chocolate and a sprinkling of pumpkin pie spice.

EGGNOG ALA SANDRA LEE

Steps:

• Add brandy or rum (I used brandy) and liqueur to ready-made egg nog to taste. I used about 1 cup of brandy and about 1 1/2 cups liqueur to 1 quart of egg nog. Grate nutmeg over each cup or glass.

SANDRA'S EGGNOG

Steps:

• In a punch bowl, combine eggnog, dark rum and white chocolate liqueur. Stir and dust with pumpkin pie spice.

BEEFY MAC

Steps:

• In a pot of boiling water, cook macaroni for 5-6 minutes or until almost al dente. Drain and transfer to a 5-quart crockpot.
• In a large skillet, cook and stir ground beef and beef stew seasoning mix, until beef is browned, breaking up clumps. Drain off fat. Stir beef, cheese, sou, onion and beef broth into pasta in crockpot.
• Cover and cook on LO heat for 2-4 hours.
• Serve with chopped tomato and parsley, if desired.

LEMON LOVE CAKE (SANDRA LEE)

Steps:

• To make the cake, begin with a serrated knife and level the bigger end of the cake. This will be the bottom. Slice off top inch of cake. Carefully set aside (do not break). Scoop out a trench in the cake for the filling. Set aside.
• In a bowl, combine lemon curd and 1 cup of whipped topping. Stir gently to combine, being careful not to over-stir. Fill center of cake with filling and cover with the reserved top of the cake.
• To make the icing, place all icing ingredients in a bowl and stir to combine. Make sure that all lumps are dissolved. Drizzle icing over cake until completely covered in icing. Let set before serving.
• Cook's Notes:
• Pound cake ring can be decorated with a beautiful nosegay of roses or other edible flowers placed in the center hole. Alternatively, you can buy frozen pound cake loaf and layer lemon cream mixture between slices. Top with more lemon cream and garnish with fresh berries.
• Can also garnish with fresh lemon zest.

MAPLE SWEET POTATOES - SANDRA LEE

Steps:

• In large, covered microwave-safe bowl, microwave potatoes on HIGH in 2 minute intervals until hot.
• Drain and discard any liquid in bowl. Toss potatoes with butter, maple syrup, pumpkin pie spice, salt and pepper; mash with fork to desired consistency. Sprinkle with pecans. If desired, drizzle with additional maple syrup.

SUGAR-FREE EGGLESS EGGNOG

Steps:

• In a large bowl, combine the milk and vanilla.
• In another bowl, combine dry pudding mix, sweetener, nutmeg, and cinnamon.
• Whisk into milk mixture until smooth.
• Refrigerate until served.