Making Merry Irish Cream

Years ago I got this recipe from a friend and it has become part of our Ladybug traditional pre-holiday baking tradition. I started sharing it at family gatherings and now it's just expected that this homemade yummy version of Irish Cream will make an appearance if I'm there. You'll find some of this in my fridge at Thanksgiving, Christmas, New Years and  St.Patrick's Day. It's easy to make and so yummy! 

I get asked a lot of this recipe, so here it is...

Making Merry Irish Cream

1 cup Whipping Cream (or Creamo if you want a lighter option)

1 can Sweetened Condensed Milk

1-2 cup(s) Whisky (I generally do 1 cup, whatever kind you like, I have been happy with Forty Creek, but it tastes amazing with Single Malt Scotch...daddy ladybug wasn't so happy with me!)

1 tsp Coconut Extract (other flavourings like vanilla and peppermint are good)

1Tbsp Chocolate Syrup

Combine all the ingredients in a jug or jar and mix well to incorporate the sweetened condensed milk well. Chill. Enjoy straight, in your coffee, add to eggnog, or over ice with chocolate shavings.

I make a few batches at a time in canning jars (easy to shake to mix) and use the empty whisky bottle to share with others.

Enjoy.

~Adel~

Turkey Soup Broth

Every time I make a turkey, I get excited about the thought of delicious broth to make soup with, why would I waste all that delicious flavour still in that mangled pile of meat and bones.

So I make broth.

It's pretty simple.

Turkey Soup Broth

In a large slow cooker

1 Turkey carcass (I had to squish mine in there)

2 carrots, whole

2 stalks of celery, whole

1 onion, quartered with skin on

2 bay leaves

4 peeled cloves of garlic

Cover with water and let cook on low for up to 8 hours.

This is actually the second round for these bones, earlier in the morning I boiled this same mixture on the stove in my huge dutch oven for an hour and got the first batch of delicious broth to make Turkey Soup with.

Strain the broth to get rid of bits of bones and meat and store in your favourite containers, I love old canning jars.

Now to make Turkey Soup!

~Adel~

Cheesy Hashbrown Potatoes

This deliciously easy side is a staple for family gatherings! 

I can't tell you how many casserole dishes of these I've made in the past couple years, but I know I bring one to every Easter, Thanksgiving, and Christmas gathering, plus the many times I bring it to other family gatherings or other communal meals with friends. I've started making mine in the slow cooker so I can have them without heating the kitchen in the summer or a great way to make more room in the oven for busy holiday meals, but it works great in the oven too! 

Cheesy Hashbrown Potatoes (Slow Cooker or Oven)

1/2 cup Butter (melted)

1 Onion, diced

2 cloves Garlic, minced or your favourite garlicky seasoning (like Johnny's from Costco...yum)

1 can cCondensed Mushroom Soup

1 cup Sour Cream (substitute Greek Yogurt for some or all)

250ml container of Herb & Garlic Cream Cheese

7 cups Frozen Hashbrowns (one of the smaller sized bags)

2 cups Shredded Cheddar Cheese

1/2 cup Corn Flakes

Slow Cooker: I like to brown my onions before tossing them in the slow cooker, but it's not necessary, just adds more flavour to the dish. Combine the melted butter, diced onion, garlic, soup, sour cream, cream cheese together in a saucepan and heat until all the cheese melts and everything mixes together in a gooey sauce. Add Hashbrowns to the slow coker and pour cheesy sauce over. Mix well and cook until potatoes are heated through, about 2-3 hours on high. Top with corn flakes before serving (you can put them under the broiler for a few minutes if you want the top to be golden brown.

Oven: Melt butter in a saucepan, add onions and cook until slightly browned. Add garlic, soup, sour cream, cream cheese together in a sauce pan and heat until all the cheese melts and everything mixes together in a gooey sauce. Mix with hashbrowns and pour into an oven safe dish. Top with corn flakes. Bake at 350 F for 30-40 minutes until sauce starts bubbling and the top is golden brown.

This recipe freezes really well, perfect for a big cook/freezer meal and makes a great alternative to Mashed Potatoes!

~Adel~

Cheggnog (Chai Eggnog Latte)

This week we remembered and honoured those who are and have served their country. An emotional day for many especially with the death of 2 soldiers at home in the past few weeks. Although I have never served, many people around me have - both of my grandfathers, several friends from Canada & around the world, and my neighbours (I live near Canadian Armed Forces base) have served their country in peace and in war. 

I am grateful and I remember.

It seems like the day after Remembrance Day I get in the Christmas Spirit! I love Christmas. I start thinking about gifts and decorating. I feel free to get the eggnog rolling and the Christmas tunes pumping (Daddy Ladybug is not so happy about this). Holiday Joy is steaming out of my diffuser making it smell amazing and with the beautiful weather we've had this week the outdoor lights are even up (I promised to make the tree wait a few more weeks).

I thought I'd start the celebrations by sharing one of my favourite cozy curl-up-in-front-of-the-fire drinks. 

I worked at Starbucks last year and at Christmas my co-worker introduced me to my new favourite holiday drink - the Eggnog Chai Latte. I loved it so much I had to make it at home (of course!). So here's my homemade version of their Eggnog Chai Latte (aka cheggnog).

Cheggnog (Chai Eggnog Latte)

Per mug:

1 1/2-2 cups Eggnog

1 oz (2 Tbsp) Vanilla Syrup

1-2 Chai Tea Bags

Nutmeg and Sugar (optional)

For each mug, add vanilla syrup and tea bag(s) to the mug. Heat Eggnog using a steam wand, microwave, or stovetop to desired temperature. Pour in the mug and let sit for 2-3 minutes to allow the chai time to steep.

Sip & enjoy (add a little rum if you want!). 

~Adel~

Eggnog French Toast (Holiday Breakfast)

I found my first container of Eggnog in the store this week (it's mid-October), so I couldn't resist a nice glass of Eggnog and rum before bed. Yum, it just sends me to a happy place instantly. I know...a little early for holiday cheer to be starting...

This morning we were all feeling a little under the weather with the lovely cold that is making it's rounds and when we're sick we get to eat comfort food (this SO doesn't fit into my clean eating program). Lady & Bug love French Toast (but we have to call it square pancakes because they're  4 and crazy) and I thought I'd spice my usual recipe up with some nog - it was yummy, so I'm sharing it!

Eggnog French Toast

4 Eggs, beaten

1 cup Eggnog (or milk for regular French Toast)

2 Tbsp Sugar

2 tsp Vanilla

1/2 tsp ground Cinnamon

1/4 tsp ground Nutmeg

8 slices Bread

Confectioner's (Icing) Sugar (optional)

Butter (optional)

Maple Syrup (optional)

Combine eggs, eggnog, sugar, vanilla, cinnamon and nutmeg in a bowl wide enough to fit a piece of bread in the bottom (I use an 8" x 8" casserole dish). 

Preheat a griddle or frying pan to medium heat. Coat each side of the bread with the egg mixture and place on the hot pan to cook until it browns (about 2 minutes per side) then flip.

Serve with a dusting of confectioner's sugar, butter or maple syrup.

A great Christmas morning or New Year's Day breakfast.

~Adel~ 

Turkey Tetrazzini

I still have lots of leftovers from Turkey Day in my freezer so here's my yummy easy alternative to turkey sandwiches or turkey soup.

Turkey Tetrazzini

1 Tbsp Olive Oil
1 Onion, diced
2 cloves Garlic, minced
2 cups Sliced Mushrooms
2 cups Milk
1 cup Herb and Garlic Cream Cheese
1/4 cup Parmesan Cheese
1 cup Peas, frozen
4 cups Turkey shredded or chunked (or substitute chicken)
1/2  package of Spaghetti, cooked (about 450g)
2 cups Mozzarella, shredded

In a large saucepan, heat oil and brown onions & garlic. Add mushrooms and cook until they start to get watery. Add milk, cream cheese, parmesan, peas and turkey and cook for 5 minutes until cream cheese is melted, but not boiling. Add cooked spaghetti and toss to combine evenly.

Pour spaghetti mixture into an oven safe dish and sprinkle with mozzarella cheese. Bake at 350F for 20 minutes covered and an additional 10 minutes uncovered. Let stand 10 minutes before serving.


Perfect way to use up leftover turkey or substitute chicken for an easy family friendly dinner. This recipe freezes well too.

~Adel~

Maple Sweet Potatoes

Sweet potatoes are a staple at many holiday family dinners. I love their flavour and my favourite way to have them is with extra sweetness and cinnamon, almost like dessert.

Maple Sweet Potatoes

10 cups Sweet Potatoes, diced in bite sized pieces

1/4 cup Maple Syrup
1/4 cup Brown Sugar

1/2 tsp Cinnamon

Boil sweet potatoes in water for 10-15 minutes until they are tender. Drain and combine with remaining ingredients in a bowl, coating the sweet potatoes. Pour into an oven safe dish and bake at 350 F for 20-30 minutes until they start to brown.

A sweet kid (and adult) pleaser at Holiday meals.

~Adel~

Slow Cooker Stuffing

This year I managed to make our entire Thanksgiving Dinner without using my oven! I used Nana Ladybug's electric roaster for the turkey and the stuffing was made in my crock pot. Not only less to do, it turned out to be much faster and left me wondering what I forgot!

Slow Cooker Stuffing

3/4 cup Butter
1 Onion, diced
2 stalks Celery, diced
1 cup Fresh Mushrooms, diced
3/4 tsp Poultry Seasoning
1/2 tsp dried Sage
1/2 tsp dried Thyme
1/4 tsp dried Marjoram
1 tsp Salt
1/4 tsp Pepper
1 loaf bread, cubed & dried overnight (about 10 cups of bread cubes)
1 Egg, beaten
3 cups Chicken Stock (add another 1/2 cup if you like your stuffing really moist)

Melt butter in a skillet. Cook onion, celery and mushrooms until onion is translucent and celery is tender. Remove from heat and add seasonings, chicken stock and egg. Stir well. Fill slow cooker with bread cubes and pour vegetable/broth mixture over bread. Toss carefully to combine and cook for 45 minutes on HIGH. Turn down to LOW and cook for an additional 4-6 hours.

Serve with your favourite roast, turkey dinner, or instead of packaged stuffing in casseroles like Creamy Swiss Chicken.

I love turkey day. Happy Thanksgiving!

~Adel~