Nothing says the holiday season to me like eggnog. While there are definitely certain flavors that go along with December and Christmas, you can usually only get eggnog this time of year. Unless you make your own, but I’d still rather have that lush and fattening beverage when I can hid under a nice big sweater!

I stated to think, why drink eggnog and eat sugar cookies when you could have eggnog cookies? I did some searching and found this great recipe. I decided that since these cookies are wonderful just as they are, there was no need to frost them.

Eggnog Cookies

Ingredients

• 2 1/4 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg, plus additional for garnish
• 1 1/4 cups white sugar
• 3/4 cup butter, softened
• 1/2 cup eggnog
• 1 teaspoon vanilla
• 2 large egg yolks

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Pre-heat oven to 300 F. Line baking sheet with parchment paper or silpat.

In a medium bowl, mix all of the dry ingredients together.

In the bowl of a mixer, cream the butter and sugar together. Add the eggnog, vanilla, and egg yolks and beat on medium until smooth. On low speed, add the dry ingredients just until combined.

Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, one inch apart. Press the dough down slightly and sprinkle nutmeg over top. Bake for 20 to 25 minutes, or until slightly golden brown. Remove from pan immediately and allow to cool on a wire rack.

Yields 30 cookies.

Source: The North Pole

Every December lots of folks head into the kitchen to make tons of cookies. Cookies for gifts, cookies for dessert, cookies for cookies sake, and of course cookies for Santa! Cookie exchanges are great fun because it can lessen the amount of cookies you make but you still have a great variety that is shared amongst friends.

This year, I participated in GLAD Cookies for Kids’ Cancer cookie exchange. Cookies for Kids’ Cancer is a non-profit organization founded by parents inspired by their young son’s fight against cancer. It was started with the simple of idea of raising money and awareness and has blossomed into something bigger. This holiday season, make your kitchen the heart of your home by turning the simple act of baking into an opportunity to make a difference in the fight against pediatric cancer. Cancer claims the lives of more children annually than any other disease – more than asthma, muscular dystrophy, multiple sclerosis & AIDS combined.

So, what exactly can you do? You can go to Cookies for Kids’ Cancer and register a bake sale or cookie exchange. If you are already planning on having a cookie exchange at home or at work, why not register it and send in the results of yours as well? Go ahead, be Good Cookie! Also, on the same site you can order and send cookies as a gift with proceeds going to Cookies for Kid’s Cancer. I also encourage my readers to go and send a virtual cookie. GLAD will donate up to $1.00 to Cookies for Kids’ Cancer for each cookie sold, exchanged or given this November and December 2012 – up to $100,000!

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I am overjoyed with the turnout for my cookie exchange and will probably host a bake sale at a later date. GLAD will be donating $1.00 for each cookie exchanged and there were over 200 cookies exchanged! I will also be posting the recipes for the cookies shown in the next couple of weeks.

I have partnered with The Glad Products Company through DailyBuzz to help promote their Food Storage products. I have been compensated for my time commitment to work with this product. However, my opinions are entirely my own and I have not been paid to publish positive comments. Thank you GLAD!

Baked pasta dishes are easy to make, usually yield leftovers, and please most everyone. The problem is after a while they get a little dull and if you are trying to watch your figure our simply be more healthful having a baked pasta dish once or twice a week is not a good thing!

I have really wanted to try quinoa out, but I needed to find something that would be very tasty on the first go. Since my husband and I love chicken Parmesan, I knew the only new thing would be the quinoa and it was my best shot at getting my family to like it. I’ll be honest, the quinoa has no real taste and is definitely filling like a pasta. There is a textural difference, but if you take normal sized bites, rather than trying to identify it, you get over it very fast. It was a win in our household and hopefully it will be in yours as well.

This recipe can also be gluten free if you omit the use of breadcrumbs or find gluten-free breadcrumbs. Another win!

Baked Quinoa and Chicken Parmesan

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 Tbsp balsamic vinegar
• 1 15oz. can tomato sauce
• 1 15 oz. can diced tomatoes
• 1/4 tsp red pepper flakes
• Basil and oregano to taste
• 1 cup quinoa
• 2 cups water or broth
• 1 lb boneless, skinless chicken, cooked
• 2/3 cup shredded mozzarella cheese, divided
• 2 Tbsp grated Parmesan or Romano cheese
• 2 Tbsp breadcrumbs (optional)
• 2 tbsp fresh parsley, chopped
• Cooking spray

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Preheat the oven to 375 and spray a 2 qt. baking dish with cooking spray.

Making the sauce

Heat a large skillet over  medium heat and add the olive oil. Stir in the onion and cook until tender, about 5 to 7 minutes. Add the garlic and cook until fragrant, about 30 to 60 seconds. Add the balsamic vinegar and deglaze the pan, cook until the vinegar is almost fully absorbed.

Add the tomato sauce, diced tomatoes, red pepper flakes, basil, oregano, and salt and pepper to taste. Bring to a low boil and simmer while the rest of the meal is prepared.

Making the quinoa

Place the quinoa in a mesh strainer and rinse with cold water for about 2 minutes.

Place the quinoa and water (or broth) in a small sauce pan and bring to a boil. If you are using only water, you may want to add a little salt. Cover with a lid, reduce the heat, and simmer until cooked, about 20 to 25 minutes.

Cooking the chicken

Dice or cut the chicken into thin strips. Pan fry them in a little bit of oil and season as you would like. You can also use breadcrumbs and prepare them that way as well. However you would like the chicken prepared.

Assembly

If you skillet is big enough add the quinoa and chicken into the sauce and mix thoroughly. Otherwise, add everything into a large bowl.

Place half of the mixture in the baking dish and sprinkle with 1/3 cup of the mozzarella cheese. Top with the remaining quinoa mixture and then sprinkle the remaining mozzarella cheese on top. Add the Parmesan or Romano cheese on top. Sprinkle breadcrumbs on top, if using.

Cover with tin foil and bake for 15 minutes. Remove the foil and bake for about 10 additional minutes, until the cheese is bubbling and lightly browned.

Garnish with parsley and additional Parmesan cheese if desired.

Source: Elly Says Opa!

It seems a lot of people have difficulty finding some filling, healthy, and tasty for breakfast. Most people don’t have time to make a big breakfast and the idea of yogurt and fruit everyday gets old. Enter these muffins! The sweetness from the applesauce, dates, and butternut squash make these extra tasty. The chickpeas add fiber and allow the ingredients to bind, so no eggs here! We omitted the walnuts because of my daughter’s nut allergy. Don’t like butternut squash? Use canned pumpkin or sweet potato !

These are very moist, so once they have cooled it is best to store them in the refrigerator. These can also be frozen.

*Dust your knife with flour to make chopping the dates easier.

** Freeze ginger and then when you are ready to use it, simply grate. It comes out so much easier!

Butternut Date Muffins

Ingredients

• 2 cups chopped butternut squash
• 1 cup whole wheat pastry flour
• 3/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp salt
• 1 cup rinsed and drained canned chickpeas
• 3/4 cup unsweetened applesauce
• 1/2 cup nonfat milk
• 1/3 cup canola or light olive oil
• 1 tbsp grated fresh ginger
• 1 tsp vanilla extract
• 1 cup finely chopped pitted dates, divided
• 12 walnut halves

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Steam squash until very tender, about 15 minutes. Set aside to cool.

Pre-heat oven to 350 F and spray a 12-cup muffin pan with cooking spray or line with paper liners.

In a large bowl, combine flours, baking powder, baking soda, cinnamon, allspice, and salt.

Place cooked squash, chickpeas, applesauce, milk, oil, ginger, vanilla, and 1/2 cup of the dates in a blender or food processor and blend until smooth. Add this puree to the dry ingredients and mix gently until all of the flour has been incorporated. If the mixture is too dry, add a small amount of milk. The batter should be thick, but wet. Fold in the remaining 1/2 cup of dates.

Divide the mixture among the prepared muffin cups. Top each muffin with a walnut half.  Bake for 18 to 20 minutes, or until a toothpick comes out clean.

Allow to cool for 5 to 10 minutes in the pan and then transfer to a wire rack. Serve warm or at room temperature.

Nutritional Information

Per muffin: 200 calories, 31g carbohydrates, 4g protein, 8g fat, 0.5g saturated fat, 0 mg cholesterol, 250 mg sodium, 3g fiber.

Source: Hannaford Fresh Magazine, Sept./Oct. 2012