Super-Soft Eggnog Cookies

I remember growing up and seeing all the adults drinking eggnog on Christmas Eve & Christmas day. Us kids were left at the ‘kids table’. It was a table. It was also in my grandmother’s laundry room/pantry/sewing room off of the kitchen. It didn’t bother us though. The grown-ups didn’t see us sneak a glass of the good stuff for ourselves or notice it make it’s way quickly around our little table as we each took a sip. I know what you’re thinking. Shame on you! It was non-alcoholic. Being an adult now with four boys, I totally get why they hoarded the stuff. I’m pretty stingy doling it out myself as well.

To this day, my kids and I (still) love eggnog. We wait all year long for the creamy concoction to hit the store shelves again. My husband, he hates it. This cookie won him over. He was impressed. It was moist, chewy, and the eggnog taste was just right. Seriously, he ate 12. In less than 5 minutes. He may not be ready to actually drink a cold, frothy glass full but he’s behind eggnog a little bit. And that’s enough for me! For now. Before he avoided it like that little milk jug was hiding the Ebola virus in our refrigerator.

As for me, and my family, we’ve seen the light. Eggnog is so much more than just the nectar of the gods a drink. It’s an amazing, drool-worthy addition to multiple recipes. Cookies today. Tomorrow, the world! It’s time for an eggnog revolution. What do you say?

Super-Soft Eggnog Cookies

4 Sons 'R' Us: EggNog Cookies

recipe originally from I Heart Naptime

2 1/4 cups flour
1 tsp baking powder
1 tsp ground nutmeg
1/2 tsp cinnamon
1 1/4 cups sugar
3/4 cup butter, slightly softened
2 egg yolks
1 tsp vanilla
1/2 cup eggnog

Eggnog Icing

1 1/4 cup powdered sugar
3 tbsp eggnog
ground nutmeg, for garnish

4 Sons 'R' Us: EggNog Cookies

Directions

1. Preheat oven to 350°. In a medium bowl whisk together flour, baking powder, cinnamon, and nutmeg. Set aside.
2. In a large mixing bowl, cream butter and sugar together. Add egg yolks and vanilla to the mixture and beat until smooth. Finally, add eggnog and mix on medium speed until smooth and creamy. Slowly add flour mixture into the eggnog mixture and stir until combined. Chill dough for 20 minutes.
3. Line a baking sheet with parchment paper and use a cookie scoop or drop spoonfuls of dough onto the cookie sheet. Bake for 18-22 minutes or until bottoms are lightly browned. Do not over cook. Remove cookies from pan and allow to cool on a cooling rack.
4. For icing, whisk powdered sugar and eggnog together. Add more sugar or eggnog, depending on the consistency you prefer.
5. Drizzle icing on cooled cookies and sprinkle with nutmeg. Store in a air tight container in the refrigerator.

*Copycat* Outback Steakhouse Alice Springs Chicken with Homemade Honey Mustard

In central Virginia we say, “Wait 15 minutes. The weather will change.” This storm has proven the saying to be true today. All day, every 15 minutes. So far we’ve had rain, sleet, snow, freezing rain, and hail. Now, it’s decided it would like to sleet, but threw in a pinch of thunder and a dash of lightening. Seriously?! Ice Lightning? Go home Weather, you’re drunk.

Really though, this wonky winter weather recipe has our family staying in doors for the rest of the afternoon and evening. That put the kibosh on my plans to pick up the carry-out I’d been craving for dinner. Bummer? Not anymore! I’m making my favorite restaurant chicken right at home. Delicious dinner, and staying safe and dry? Don’t mind if I do. Nobody’s going to ‘rain’ on this girl’s parade today.

Alice Springs Chicken has never tasted better than it does when made fresh in the comfort of your own home. This savory (and cheesy, we can’t forget cheesy) chicken is even better with our easy, homemade honey mustard sauce for dipping. If Alice Springs is your thing kind of chicken, don’t let a night indoors stop your from enjoying your favorite dish.

*Copycat* Outback Steakhouse Alice Springs Chicken with Homemade Honey Mustard

4 Sons 'R' Us: Alice Springs Chicken

4 boneless, skinless chicken breasts, pounded to 1/2 inch in thickness (if they’re really thick it can be easier to just fillet them)
seasoning salt
6 slices bacon, halved
honey mustard (recipe below)
1 cup sliced, fresh mushrooms
2 cups shredded Colby Jack cheese (cheddar will work as a substitute)

Directions

1. Sprinkle and rub the chicken breasts with seasoning salt.  Cover and refrigerate for 30 minutes.
2. Meanwhile, cook bacon in a large skillet until crisp.  Remove bacon.  ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned.  Move chicken to a 9×13 pan.
3. Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese.
4. Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
5. Serve with extra honey mustard sauce for dipping.

4 Sons 'R' Us: Alice Springs Chicken & Homemade Honey Mustard Sauce

Homemade Honey Mustard Sauce

1. In a small bowl combine 1/2 cup mustard, 1/4 cup corn syrup, 1/4 cup mayonnaise, and 1/4 cup honey, mixing well. Add more honey if necessary, depending on how spicy/strong your base mustard is.
2. Refrigerate and allow to ‘chill’ before using.

Nutella Crescents

Nutella, a dangerous friend indeed. Sometimes, though, sometimes … you just gotta give in to temptation. For better or for worse.

 These are so simple, they’re simply amazing! Prepare for them to disappear right before your eyes. Serve them immediately or (if you have will power) store them in an air-tight container in the refrigerator for up to 5 days. While they’re to die for all by themselves, they go great with milk or coffee.

Nutella Crescents

4 Sons 'R' Us: Nutella Crescents

Nutella
1 tube of crescent rolls
chocolate syrup, for drizzling (optional)
powdered sugar, for dusting (optional)

Directions

1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
2. Unroll the crescents and spread each triangle with a huge healthy amount of Nutella.
3. Starting withe the wide ends, roll each triangle into crescent rolls. Place filled, rolled crescents on your parchment line baking sheet. Make sure to leave room for expansion as they bake.
4. Bake 10-12 minutes. Let crescents cool completely after baking.
5. If desired, before devouring serving, lightly dust crescents with powdered sugar and then drizzle with chocolate syrup.
6. Serve with milk or coffee and enjoy!

4 Sons 'R' Us: Nutella Crescents

Nom Nom Nom

Warm Sausage & Kale Soup

Soup is an essential part of life, both as a way to treat a cold, and as a way to stave one off. For me, it’s also a genius way to get my kids to happily eat more veggies, especially with this hearty Warm Sausage & Kale Soup. Whip up a batch for your own family, and feel good about loading them up on a healthy meal, packed full of antioxidants, without a single complaint.

Warm Sausage & Kale Soup

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{One Pot Wonder} Chicken Lo Mein

An easy rendition of a standard take out favorite, our {One Pot Wonder} Chicken Lo Mein (obviously) cooks in one pot and is studded with tender veggies and chunks of savory chicken. Asian flavor is infused into every bite of pasta, thanks to the seasonings and the one pot bit.

{One Pot Wonder} Chicken Lo Mein

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Breakfast Enchiladas

These Breakfast Enchiladas combine a much loved Tex Mex fav with classic AM flavors. Soft flour tortillas are stuffed with a savory meat mixture, and topped with a rich egg custard, crisp bacon bits, and shredded cheddar. Whether made ahead, or on the spot, it’s a breakfast made to fill you up and fuel your day.

Breakfast Enchiladas

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