Foody Friday #4

Hello, All!  With the holidays drawing near, I wanted to take a moment to share a couple of holiday-themed recipes with you.

This first recipe comes from Better Homes & Gardens via Pinterest.  

Peppermint-Eggnog Punch

 

Ingredients 

1 quart peppermint ice cream

1 quart dairy eggnog or canned eggnog

1 cup rum (optional)

1-2 10 ounce bottles (1-1/4 to 2-1/2 cups)ginger ale, chilled

Additional peppermint ice cream (optional)

Peppermint sticks (optional)

Directions

Place ice cream in a large chilled bowl.  Stir until softened.  Gradually stir in eggnog.  If desired, stir in rum.  Transfer to a punch bowl.  Add desired amount of ginger ale to reach desired consistency.  If desired, top each serving with additional peppermint ice cream and peppermint sticks.  Makes 18 (4-ounce) servings.

 

Nutrition Facts

Servings Per Recipe: 18

Calories: 148

Protein: 3 grams

Carbohydrate: 17 grams

Fat total: 7 grams

Cholesterol: 47 grams

Saturated fat: 5 grams

Monosaturated fat: 1 gram

Sodium: 63 mg

This next recipe comes from babycenter.com's blog via Pinterest.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Candy Cane Cake Truffles

 

Ingredients

1 box devil’s food cake mix (cook as directed on box for 9x13 cake)

1 can chocolate frosting (16 oz.)
1 teaspoon peppermint extract
1 package almond bark
8 candy canes, crushed
Waxed paper

 

Directions

Bake cake according to directions on the box.  After the cake is cool, crumble into large bowl.  Mix the frosting with 1 teaspoon of peppermint extract.  Mix the cake thoroughly with about 3/4 of the frosting.  (Get your hands in there and get dirty.)  Add more frosting if you think the mixture is too dry.  When you can form it into a ball in your hands easily, you’re good.  Use a tablespoon-sized scoop and roll mixture into balls.  Place on a cookie sheet.  Chill or freeze cake balls for several hours.  They can also be placed in freezer bags and kept for later use.  Melt almond bark according to the directions on package.  Dip each ball about 3/4 way into the almond bark.  Tap off excess place on wax paper, cake side down, until firm.  Quickly sprinkle a little bit of crushed candy cane bits onto the top of the cake ball before the almond bark hardens.  Cover the truffles tightly and store where it is cool.

 

Be sure to stop by next week for some more yummy holiday ideas!

 

*hugs*

Michelle