Recipes Print these Recipes Out Eggnog Cake Cake: Using a bundt pan, prepare one 18-25 ounce “pudding added” yellow cake mix according to directions with the exception of the following: substitute eggnog for water and add one teaspoon nutmeg. Glaze when cool Glaze: Combine 2 cups of powdered sugar, 2 Tablespoons of softened butter, 1 teaspoon pure vanilla extract, 4 ounces of cream cheese, 3 Tablespoons of Peaceful Meadows eggnog. Honey Butter 1/2 c butter (1 stick) softened to room temperature, 1 teaspoon of grated orange peel (optional) 1/4 cup of honey (Howlands is the best !) Combine all ingredients and mix well. Red Pepper Spread Ingredients: 2 8 oz packages of cream cheese 2 Tablespoons of butter 1 jar Red Pepper jelly Allow the cream cheese and butter to soften at room temp, mix well. Roll into a ball, hollow the center – making a “bowl” from the cream cheese mixture. Flatten slightly so the bowl sits level on a plate. (If desired, roll the bowl in chopped pecans or chopped, fresh cilantro) Fill with Red Pepper jelly. Serve surrounded with crackers or snack sticks. Ice Cream Sandwiches Ingredients: 1 pint of Peaceful Meadows Ice Cream - any flavor 1 package of Nabisco Famous Chocolate Wafers Working quickly, spread 2 Tablespoons of ice cream onto wafer. Top with another wafer. Wrap each sandwich with wax paper - salt water taffy style. Freeze, at zero or below, for 4 hours. May be stored in freezer for up to 4 days. Pasta Carbonara 4 to 6 servings 1/4 cup extra-virgin olive oil 1 tablespoon butter 1 yellow onion, minced 4 ounces Nodines Bacon - Pepper bacon is great for this recipe ! 1 pound pasta 3 eggs, at room temperature 1/2 cup Peaceful Meadows heavy cream, at room temperature 3/4 cup finely grated parmesan cheese , at room temperature Freshly ground black pepper Heat oil and butter in a large saute pan over medium heat. Add the onion and bacon. Cook until the onions are translucent and the Nodines Bacon is beginning to crisp. Remove from the heat and set aside. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain pasta in a colander and return pasta to the pot. Return the pot to the heat and add the reserved bacon and onion mixture. Stir over medium high heat until pasta is coated with the bacon mixture. In a bowl, whisk together the egg yolks and heavy cream and add to the pasta, along with the parmesan. Remove the pot from the heat and toss the pasta until it is well-coated. Season with salt and freshly ground black pepper, to taste. If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry. Serve immediately. A twist on Quiche Lorraine: 8 slices of Nodines Bacon - pepper bacon adds zip! 1 cup grated Nodines smoked Swiss cheese 1 1/2 cups of Peaceful Meadows whole milk or heavy cream 1 tablespoon chopped scallion or chives 3 Lally Farm eggs 1/4 teaspoon nutmeg 1/4 teaspoon salt 1/8 teaspoon pepper Cook bacon until nearly crisp, drain on paper towels. Prepare or purchase a pie crust. Prick crust with a fork in several places, brush with the white of an egg. Bake crust for about 7 minutes. Cool. Beat together milk, eggs, salt and pepper. Sprinkle bacon and grated cheese in the bottom of pie shell. Carefully pour the egg mixture over it. Bake for 35 -40 minutes until the center is set and the top is golden brown. Crustless Quiche 8 slices of Nodines Canadian Bacon 1 1/2 cups grated Nodines smoked cheddar 1 cup of Peaceful Meadows whole milk or heavy cream 2 cups of steamed asparagus - well drained or the quiche will be watery. 3 Lally Farm eggs 1/4 teaspoon salt 1/8 teaspoon pepper Beat together milk, eggs, salt and pepper. Add grated cheese and bacon. Mix well. Add asparagus and mix gently. Pour mixture into a greased 9-inch pie plate. Bake at 350 degrees for about 30 minutes or until the middle is set - a knife inserted in the center of the quiche should come out clean. Variations: Add a crust. Prepare or purchase a pie crust. Prick crust with a fork in several places, brush with the white of an egg. Bake crust for about 7 minutes. Cool. Fill with egg mixture. Bake as directed. Use any cooked vegetable in place of asparagus - zucchini, spinach, green or red pepper, etc. Cheese, Bacon and Garlic Dip Ingredients 7 slices Nodines garlic bacon, cooked and crumbled 8 ounces softened cream cheese 1/4 cup cream ¼ cup Cabot cheddar cheese or Nodines smoked cheddar 2 Tablespoons chopped green onion tops 3 Tablespoons chopped toasted almonds Cook and drain bacon Preheat oven to 350 degrees. Beat cream cheese until smooth, add cream, and combine. Stir in bacon mixture, cheese, and onions. Bake 30 minutes. Serve warm with French bread, Vegetables, or apple slices. Smoked Garlic Bacon Bread Ingredients 1 loaf French bread, sliced lengthwise 1/8 cup olive oil 1/4 cup mayonnaise 3 or 4 chopped green onions 8 slices Nodines garlic bacon, cooked and crumbled 1 cup Nodines smoked mozzarella cheese Directions Mix oil and garlic; brush bread with oil mixture. Place on cookie sheet; broil 1 to 2 minutes or until lightly toasted. Combine mayonnaise, green onions, and crumbled bacon. Spread mixture on bread and top with cheese. Bake at 350 degrees for 8 to 10 minutes. Garlic Bacon Cheddar Mashed Potatoes Ingredients: 3 pounds russet potatoes, cut into 1 inch cubes 1 cup Peaceful Meadows light cream, heated 1 cup shredded Cabot cheddar cheese or Nodines smoked cheddar 8 slices Nodines garlic bacon, cooked and crumbled salt and pepper to taste Place the potatoes in a large saucepan and add enough cold water to cover. Bring to a boil over high heat. Reduce the heat to medium-high, cover, and cook for 15-20 minutes, or until the potatoes are fork tender. Drain well. Return the potatoes to the saucepan and toss to evaporate any water. Mash the potatoes with the cream. Gently mix in the remaining ingredients. Serve piping hot. Makes 12 servings. Laurie's Nacho Dip Ingredients: 1 8 ounce cream cheese 1 or more jars of Salsa Grated cheddar cheese Procedure: Allow cream cheese to soften at room temperature for about an hour. Preheat oven to 350 . Spread cream cheese in an 8 x 8 baking dish. Top with a jar (more if desired) of Salsa. Sprinkle with grated cheddar cheese and bake until the cheese melts – about 20 minutes. Serve with tortilla chips. |
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