Dec 302011

eggnog1 Blissfully Delicious Eggnog

This is our favorite Blissfully Declicious Eggnog Recipe and often have one each on New Year’s Eve. This recipe makes 2 drinks:

1 oz Amaretto almond liqueur, 1 oz Kahlua® coffee liqueur, 1 oz vodka, 10 oz eggnog, served with big dallops of whipped cream and shaved dark chocolate on top.  (Optional: a very light sprinkle of nutmeg on top).  For my tastes I sometimes make the drink with a little added milk or light cream (about 2/3 eggnog to 1/3 cream).

A bit of Eggnog History:  Eggnog, or egg flip, was brought to the US from Britain in the 18th century. It may have had an ancestor in the medieval posset, which is hot milk mixed with spiced wine or ale.In 1827 British writer Richard Cook published Oxford Night Caps, in which he lists all kinds of possets and eggnogs. The posset which he calls Rum Booze can also be called Egg Flip.

Kahlua Cinnamon Spice is the classic Kahlua coffee base with added cinnamon, cloves and brown sugar. It sounds lovely, and definitely something I’d like try in our eggnog recipe.

Here is an eggnog recipe that uses it for a large batch (makes 8 4-oz portions, easily doubled or tripled for a holiday punch bowl):  Kahlua Cinnamon Spice Holiday Eggnog


  • 4 large eggs
  • 6 oz  granulated sugar
  • 1 tsp freshly-grated nutmeg
  • 1/8 tsp allspice
  • 1/8 tsp clove
  • 1/2 tsp cinnamon
  • 2 oz Martell VSOP cognac
  • 2 oz Kahlua Cinnamon Spice liqueur
  • 4 oz Jameson Irish whiskey
  • 12 oz whole milk
  • 8 oz heavy cream

Preparation:  Blender (or mixer fitted with a whip attachment) – blend the eggs for 1 minute; add sugar and spices and blend together (about 30 seconds); slowly add the cognac, Kahlua and Jameson, blend another 30 seconds; add the milk and cream and blend 1 minute more. Cover and refrigerate.  Can be made a day ahead of time to allow the flavors to combine.  Serving size 4 oz; optional: grate fresh nutmeg or cinnamon over the top.

Eggnog Kahlua Shake -here is another eggnog recipe that uses Kahlua and Eggnog to make a milkshake like drink (yummy). Serves 1 to 2

Ingredients: 1 1/2 oz) Kahlua, 2 oz half-and-half (or combination of milk and cream or just milk), 1 teaspoon vanilla, 1/2 teapoon simple syrup*, 1 fresh egg  or (use equivalent amount of Egg Beaters), 3 heaping tablespoons crushed ice.  Blend together until ice is crushed to small chips.  Optional: dallop of whipped cream on top.

(*You can use bar syrup but making your own simple syrup tastes better and is fairly easy – use a 1:1 sugar-water ratio (e.g., 1 cup sugar, 1 cup water) in a saucepan, heat up the water and dissolve the sugar in it; cook untill it’s a little syrupy; store covered in the refrigerator.)

What is your favorite holiday drink?

Wishing everyone a joyous, healthy New Year filled with blessings, Lady Rose


Dec 122011
 mixedfruit 300x184 Delightful Fruit and Barley Salad
This recipes makes a tasty sweet side dish, quick lunch or even have it for breakfast. It is pretty and tasty enough to bring with you to a holiday buffet (served at room temperature), and can be easily doubled to serve more guests.
Fruit and Barley Salad (serves 6)
Combine the following ingredients:
1 cup barley (cooked 30-40 min until tender), (substitute: 1 cup cooked Ancient Harvest Organic Quinoa)
1 can mandarin oranges (substitute 2 or 3 clementines, peel, separate wedges and cut each wedge in half)
1 bunch scallion (diced finely)
1 cup dried cranberries (substituted your favorite dried fruit such as 1 cup dried pineapple or mango, or a combination of fruits)
Optional – add handful finely chopped walnuts or almond slivers, handful of shredded cocunut
Whisk together 1 cup orange marmalade, 1/3 apple cider vinegar, 1 cup olive oil.
Pour over barley and fruit and mix thoroughly.
Nov 282011

salmondinner1 200x300 Blissfully Simple Delicious Salmon Recipe

The Thanksgiving Feast is over, and the Yule holidays will be here soon and lots of good food has been consumed and more will be in the weeks ahead. I try to eat healthy even during the holidays, and one of my favorite go to items is salmon.

I first made this recipe for my best friend Mama Kelly’s birthday in June 2006.  I was treating her to a weekend at my house and wanted to create a spa-like quality for our meals and wanted dishes that were both healthy and elegant. For our dinner I decided to make salmon. I had only had canned salmon before many years ago, and didn’t really like it. But since salmon is healthy, and elegant, I decided to give it a try but of course I would be using fresh salmon. I wasn’t too sure of how it was going to come out and a little nervous about making it for the first time, so I had a back up roasted chicken in the refrigerator in case the salmon didn’t turn out.

I was delighted that it turned out wonderful, and was so easy to cook. My husband tried it and loved it too, which just made me jump for joy because now I have a recipe that he and I both like, that is good for us, and elegant enough to serve for a holiday or celebration meal.

3 oz of salmon is about 155 calories, 17 grams of protein, 9.2 fat (but the healthy kind of fat that helps your heart).
It takes about 15 to 20 minutes to bake (the salmon should flake easily) at 450 degress F.

The way I prepared it was to use a piece of cooking parchment paper on a cookie sheet, sprayed it lightly with 0 calorie butter flavored spray (you can also use a little extra virgin olive oil). I placed the salmon skin-side down, for each piece I seasoned it with a pinch of salt and ground pepper, a splash of lemon juice, topped with two mashed cloves of roasted garlic, and a little chopped herb (thyme and dill). Baked it for 10 minutes, turned it over and baked it for another 10 minutes. For a sauce on the side, I used a couple of spoonfuls of 10 calorie Smart Beat mayo, with just a touch of dijon mustard and a pinch or two of the same herbs I used to season the salmon with (finely chopped). I served it with some steamed aspargus and a sprig of dill for garnish (adding a little fancy touch to the dish since it was a birthday dinner).  To complete the meal I made a packet of Uncle Ben’s Wild Rice. It was a nice compliment to this meal and only takes 90 seconds to make in the mircowave. I skipped the rice, but every one else enjoyed it with the salmon. A nice baked potato or sweet potato would go nicely as well.

Nov 192011

tricolorpasta 200x300 Colorful Sesame Noodles

The holidays are on the way, and I thought I’d share one of my go to dishes that I like to make. It is colorful, festive, and no one has to know it is healthy for you. This is a lovely dish to take to a buffet, it is tasty at room temperature and can easily be doubled or tripled.

Sesame Noodles (serves 6)
Spaghetti – 1 pound – cook according to package directions (try it with a healthier pasta such as Ancient Harvest Quinoa Pasta, Spaghetti Style, Supergrain, 8-Ounce Box Colorful Sesame Noodles, a highly nutritious pasta that is gluten free and packed with protein).  You could also use a tri-color pasta, RiceSelect Orzo Tri-Color Pasta (low fat, very good source of protein, 100% all-natural semolina with real spinach and tomato flavoring) Colorful Sesame Noodles
Cherry tomatoes – 1 pint (cut in half)
Broccoli – 1 pound (lightly steamed), chopped into small bite size pieces
1 green and 1 red pepper – diced into small pieces
Scallion – 1 bunch, finely chopped
Sesame seeds – 1 Tbl
Toss all the ingredients together.

Whisk together: ½ cup soy sauce (reduced sodium), ¼ cup rice wine vinegar, and ¼ c sesame oil toasted – mix throughly with the pasta and veggies.

Nov 022011

Pumpkins 300x199 Blissful Pumpkin Muffins

I haven’t made these in a long time but I remember they were great. I was cleaning out my recipe box and found it written out on a 3×5 card (not sure where it came from originally, a friend had given it to me many, many, many years ago). With Halloween just past and Thanksgiving right around the corner, I thought folks would enjoy a healthy pumpkin option. They make a healthy option to cupcakes for birthdays too, with an optional a dallop of sweetened cream cheese icing on top.

Pumpkin Muffins

MuffinPhoto Blissful Pumpkin Muffins

2 cups Low-fat Bisquick
15-oz can of Pumpkin Blissful Pumpkin Muffins
1/2 cup Egg Beaters
1/4 cup sugar (or Splenda)
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp vanilla
2/3 cup unsweetened applesauce
1 cup All Bran With Extra Fiber
1/2 cup skim milk

In a small bowl blend the All Bran in the milk. In another bowl blend together the pumpkin, Egg Beaters, sugar, cinnamon, cloves, nutmeg, vanilla and applesause together. Add in the bran/milk combo and mix, then mix in Bisquick blending thoroughly. Spray 12 hole muffin tin with non-stick spray (don’t use paper cups, since these muffins tend to stick to the them). Distribute the mixture evenly into the 12 muffin holes. Bake at 350 degrees for 30 minutes (until a tester inserted in the center of a muffin comes out clean).

One muffin: 120 cal, 2g. fat, 8g fiber, 2 WW points.  Options: sprinkle a bit of cinnamon (or cinnamon-sugar) on top when done; can also add a cup of raisins, or cranraisins, or chopped walnuts for variety.

Here’s a recipe I recently found on the web for Pumpkin Spice Muffins with only 1 gram of fat each.   Sounds like they would be very yummy also.

My other pumpkin recipe that is very yummy (and healthy too) is Pumpkin Fluff Indulgence.

Health and Happiness, Lady Rose

pixel Blissful Pumpkin Muffins