So here we go…enjoy these, and sorry there are no pictures again, but the camera battery is dead…

Eggnog Popovers

2 large eggs
1 cup eggnog
1 tsp vanilla extract
1/8 tsp nutmeg
1 cup all purpose flour
1/2 teaspoon salt
1-2 tbsp melted butter for the pan

1. Preheat the oven to 450F.  Heat a 6-cup muffin tin, greased well with the melted butter, in the oven for 5 minutes while you mix the batter.

2. In a large bowl, whisk together the eggs, eggnog, vanilla and nutmeg. When smooth, whisk in flour and salt.

3. Remove heated muffin tin from oven and quickly divide the batter into the muffin cups. Bake for 20 minutes at 450F, then use a sharp knife to poke a small hole in the top of each popover to release steam and prevent them from deflating and reduce oven heat to 375F.

4. Bake for an additional 15 minutes, until golden brown and crisp.  Makes 6 popovers.

The recipes in question are Mini Cheese Balls and Pesto & Roasted Red Pepper Dip.

Ingredients:

Mini Cheese Balls

1 tub (250g) Philadelphia Herb & Garlic Cream Cheese Spread
1 pkg. (400g) Shredded Mozzarella Cheese
2 Tbsp. Bacon Bits
1/2 tsp. Italian Seasoning
1/2 cup Toasted Walnuts, ground

Pesto & Roasted Red Pepper Dip:

1 tub (250g) Philadelphia Cream Cheese Spread, Divided
1 jar (210g) Pesto
1 container (500g) Sour Cream, divided
1 jar (360g) Roasted Red Peppers, drained & chopped (about 1 cup)
Wheat Thins

Directions:

Mini Cheese Balls:

1. Mix cream cheese spread and mozzarella until well blended.  Stir in bacon bits and seasoning.

2. Shape mixture into about 54 balls, 1 level teaspoon each.  Roll in walnuts.  Cover with plastic wrap.

3. Refrigerate for at least 2 hours.

Pesto & Roasted Red Pepper Dip:

1. Combine half of the cream cheese and the pesto in medium bowl.  Stir in half of the sour cream; set aside.  Place remaining cream cheese in another medium bowl with the peppers; mix until well blended.  Stir in remaining sour cream. Cover both bowls.

2. Refrigerate at least 2 hours.

3. Spoon dips alternatively into 1 serving bowl.  Cut through dips with knife several times for marble effect.  Serve with crackers.

With no further ado, I give you Chocolate Brittle

INGREDIENTS:

1 cup sugar
1/2 cup corn syrup
1 cup roasted peanuts
2 tablespoons margarine
1 teaspoon vanilla
1 1/2 teaspoons baking soda

Topping:
3/4 cup semisweet chocolate chips
1/4 cup chopped peanuts

Step 1:

Combine sugar and corn syrup in 2 quart casserole. Microwave, uncovered, on high for 4 minutes.

Step 2:

Stir in peanuts. Microwave, uncovered, on high for about 6 minutes, checking at 1 minute intervals, until golden.

Step 3:

Add margarine and vanilla. Stir. Microwave, uncovered, on high for 1 minute.

Step 4:

Stir in baking soda. While still foamy, pour and spread thinly on greased baking sheet.  It’s going to foam up pretty quickly after you stir in the baking soda, so be ready to complete this step as quickly as possible.

Step 5:

Sprinkle chocolate chips over top. When softened, spread over all. Sprinkle with chopped peanuts. Chill thoroughly. Break into pieces.  I don’t have a picture of it broken up, as it’s still in the fridge chilling.

And there you have it.  Make up a batch to take to your holiday gatherings this year, and let me know how yours turns out.