Eggnog Ala Sandra Lee Recipes

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.

SANTA'S SLEIGH COCKTAIL

Steps:

• Dampen the rims of 4 martini glasses and then line the rims with sugar crystals.
• Combine eggnog, brandy, amaretto, nutmeg, and ice cream in a blender; process until smooth. Pour mixture into martini glasses and garnish each glass with a whole cinnamon stick.

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.

CRAB CAKES WITH SASSY TARTAR SAUCE - SANDRA LEE

Steps:

• Mix crabcakes ingredients, except crackers and oil. Form six (6) crab cakes, about 2.5 in diameter.
• Crush saltine crackers in a plastic bag and place in shallow dish. Cover crab cakes with the crumbs.
• In large skillet over medium heat, ad enough oil to cover the bottom of the pan. Fry in batches in hot oil, about 3 minute per side or until just golden rbown. Transfer to a plate lined with a paper towel.
• Mis sauce ingredients and serve.

BLUEBERRY CORN MUFFINS ALA-LEE

Steps:

• Prepare the corn muffins according to package directions.
• Add the blueberries using more or less than the listed amount.
• If using frozen berries mix them in gently and use them frozen.
• Bake according to package.
• However, you may have more than the number of muffins stated, so plan accordingly.
• I use Texas size muffin tins and cupcake liners.
• It makes 4 or 5 of this size muffin.
• When done, and while still hot, dip tops in mix of melted butter and lemon juice to your taste, then into sugar.
• To fancy them up use decorator sugars colored to the season or your mood!
• ENJOY!

CANDY CANE COOKIES - SANDRA LEE

Steps:

• Preheat oven to 325 degrees F.
• In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls.
• Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created.
• To second bowl of uncolored dough, add peppermint extract and knead together.
• On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long.
• For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.

SANDRA LEE - MOCHA CHIP SCONES

Steps:

• Preheat oven to 350ºF.
• In a small bowl, combine coffee, cream, 1 egg, and vanilla extract; set aside.
• In a large mixing bowl, combine baking mix, sugar, and chocolate chips.
• Add wet ingredients to dry ingredients and work into a crumbly dough.
• On a lightly floured surface, form dough into a 9-inch disk (approximately 1/2 inch thick).
• Cut into 12 wedges and place on an ungreased cookie sheet.
• Set aside.
• In a small bowl, combine 1 tablespoon cream and remaining beaten egg.
• Brush tops of scones with egg mixture and sprinkle with sanding sugar.
• Bake 18-20 minutes or until golden brown.
• Enjoy!

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.

SAVORY CHEESE PALMIERS COURTESY OF SANDRA LEE

Steps:

• Sprinkle work surface with 1 tablespoon grated parmesan.
• Unfold thawed puff pastry sheet on grated parmesan.
• Lightly beat egg with 1 tablespoon water.
• Lightly brush puff pastry with egg wash.
• In a meduim bowl, combine 2 tablespoons parmesan, Italian cheese and paprika.
• Sprinkle cheeses over surface of pastry sheet.
• Lightly press cheese into pastry.
• Fold top and bottom edges of pastry to the center.
• Next fold pastry in half from left to right.
• Now, fold in half top to bottom.
• wrap and freese at least 30 minutes.
• Preheat oven to 400 degrees.
• Line baking sheet with parchment paper.
• set aside.
• Cut 1/8 inch thick slices starting at the shortest edge.
• Sprinkle "faces" of palmier with remaining parmesan cheese.
• Lay face up on prepared baking sheet.
• two inches apart.
• Bake in preheated oven for 20 minutes.
• serve warm.