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Holiday Helpers: Recipes for the season

Posted: December 15, 2009 10:40 p.m.
Updated: December 16, 2009 4:55 a.m.
Eggnog-Spiced French ToastMakes 4 servings        2     large eggs    1    can (12 fluid ounces) Nestlé Carnation Evaporated Milk    2    tablespoons granulated sugar    2    teaspoons rum extract    1/2    teaspoon ground cinnamon    1/4    teaspoon ground nutmeg    8    slices (1/2-inch-thick) firm, day-old bread, divided        Nonstick cooking spray        Powdered sugar        Maple syrup (optional)BEAT eggs, evaporated milk, sugar, rum extract, cinna­mon and nutmeg in shallow dish until well blended. Place 4 slices bread into egg mixture turning over to evenly moisten both sides.MEANWHILE, spray large skillet with nonstick cook­ing spray; heat over medium heat. Transfer prepared bread to skillet in single layer. Cook for 3 minutes on each side or until golden brown. Remove slices to serving platter. Repeat with remaining bread slices, spraying skillet with cooking spray if necessary. Sprinkle with powdered sugar. Serve immediately with syrup. Eggnog-Spiced French ToastMakes 4 servings        2     large eggs    1    can (12 fluid ounces) Nestlé Carnation Evaporated Milk    2    tablespoons granulated sugar    2    teaspoons rum extract    1/2    teaspoon ground cinnamon    1/4    teaspoon ground nutmeg    8    slices (1/2-inch-thick) firm, day-old bread, divided        Nonstick cooking spray        Powdered sugar        Maple syrup (optional)BEAT eggs, evaporated milk, sugar, rum extract, cinna­mon and nutmeg in shallow dish until well blended. Place 4 slices bread into egg mixture turning over to evenly moisten both sides.MEANWHILE, spray large skillet with nonstick cook­ing spray; heat over medium heat. Transfer prepared bread to skillet in single layer. Cook for 3 minutes on each side or until golden brown. Remove slices to serving platter. Repeat with remaining bread slices, spraying skillet with cooking spray if necessary. Sprinkle with powdered sugar. Serve immediately with syrup.
Eggnog-Spiced French ToastMakes 4 servings        2     large eggs    1    can (12 fluid ounces) Nestlé Carnation Evaporated Milk    2    tablespoons granulated sugar    2    teaspoons rum extract    1/2    teaspoon ground cinnamon    1/4    teaspoon ground nutmeg    8    slices (1/2-inch-thick) firm, day-old bread, divided        Nonstick cooking spray        Powdered sugar        Maple syrup (optional)BEAT eggs, evaporated milk, sugar, rum extract, cinna­mon and nutmeg in shallow dish until well blended. Place 4 slices bread into egg mixture turning over to evenly moisten both sides.MEANWHILE, spray large skillet with nonstick cook­ing spray; heat over medium heat. Transfer prepared bread to skillet in single layer. Cook for 3 minutes on each side or until golden brown. Remove slices to serving platter. Repeat with remaining bread slices, spraying skillet with cooking spray if necessary. Sprinkle with powdered sugar. Serve immediately with syrup.
Loaded Potato Potluck FavoriteMakes 16 servings    8     medium potatoes (about 2 1/2 to 3 pounds total), peeled and cut into 1-inch chunks    1     cup Nestlé Carnation Evaporated Milk    1/2     cup sour cream    1     teaspoon salt    1/2     teaspoon ground black pepper    2     cups (8-ounce package) shredded cheddar cheese, divided    6     slices bacon, cooked and crumbled, divided        Sliced green onions (optional)PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.PREHEAT oven to 350°F. Grease 2 1/2- to 3-quart casserole dish.RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.BAKE for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted. Loaded Potato Potluck FavoriteMakes 16 servings    8     medium potatoes (about 2 1/2 to 3 pounds total), peeled and cut into 1-inch chunks    1     cup Nestlé Carnation Evaporated Milk    1/2     cup sour cream    1     teaspoon salt    1/2     teaspoon ground black pepper    2     cups (8-ounce package) shredded cheddar cheese, divided    6     slices bacon, cooked and crumbled, divided        Sliced green onions (optional)PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.PREHEAT oven to 350°F. Grease 2 1/2- to 3-quart casserole dish.RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.BAKE for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.
Loaded Potato Potluck FavoriteMakes 16 servings    8     medium potatoes (about 2 1/2 to 3 pounds total), peeled and cut into 1-inch chunks    1     cup Nestlé Carnation Evaporated Milk    1/2     cup sour cream    1     teaspoon salt    1/2     teaspoon ground black pepper    2     cups (8-ounce package) shredded cheddar cheese, divided    6     slices bacon, cooked and crumbled, divided        Sliced green onions (optional)PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.PREHEAT oven to 350°F. Grease 2 1/2- to 3-quart casserole dish.RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.BAKE for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.
Turkey & Cranberry Encore SaladMakes about 8 servingsDRESSING    2/3     cup (5-fluid-ounce can) Nestlé Carnation Evaporated Milk    1/2     cup jellied or whole-berry cranberry sauce    1/4     cup Italian salad dressingSALAD    1     bag (10 ounces) mixed salad greens of your choice (about 10 cups)    2     cups (about 10 ounces) cooked turkey, cut into 1/2-inch pieces     1/2     cup (2 ounces) crumbled blue cheese    1/3     cup dried sweetened cranberries    1/2     cup chopped toasted walnuts (optional)FOR DRESSING:PLACE evaporated milk, cranberry sauce and Italian dressing in small jar or container; cover tightly with lid. Shake for 1 to 2 minutes. Makes about 1 1/2 cups. (Dressing can be made in advance and refrigerated for up to 2 days. Shake well before using.)FOR SALAD: TOSS greens, turkey, blue cheese and 3/4 cup dressing in large bowl. Sprinkle with cran­berries and walnuts. Serve immediately and with additional dressing, if desired. Refrigerate any remaining dressing. Turkey & Cranberry Encore SaladMakes about 8 servingsDRESSING    2/3     cup (5-fluid-ounce can) Nestlé Carnation Evaporated Milk    1/2     cup jellied or whole-berry cranberry sauce    1/4     cup Italian salad dressingSALAD    1     bag (10 ounces) mixed salad greens of your choice (about 10 cups)    2     cups (about 10 ounces) cooked turkey, cut into 1/2-inch pieces     1/2     cup (2 ounces) crumbled blue cheese    1/3     cup dried sweetened cranberries    1/2     cup chopped toasted walnuts (optional)FOR DRESSING:PLACE evaporated milk, cranberry sauce and Italian dressing in small jar or container; cover tightly with lid. Shake for 1 to 2 minutes. Makes about 1 1/2 cups. (Dressing can be made in advance and refrigerated for up to 2 days. Shake well before using.)FOR SALAD: TOSS greens, turkey, blue cheese and 3/4 cup dressing in large bowl. Sprinkle with cran­berries and walnuts. Serve immediately and with additional dressing, if desired. Refrigerate any remaining dressing.
Turkey & Cranberry Encore SaladMakes about 8 servingsDRESSING    2/3     cup (5-fluid-ounce can) Nestlé Carnation Evaporated Milk    1/2     cup jellied or whole-berry cranberry sauce    1/4     cup Italian salad dressingSALAD    1     bag (10 ounces) mixed salad greens of your choice (about 10 cups)    2     cups (about 10 ounces) cooked turkey, cut into 1/2-inch pieces     1/2     cup (2 ounces) crumbled blue cheese    1/3     cup dried sweetened cranberries    1/2     cup chopped toasted walnuts (optional)FOR DRESSING:PLACE evaporated milk, cranberry sauce and Italian dressing in small jar or container; cover tightly with lid. Shake for 1 to 2 minutes. Makes about 1 1/2 cups. (Dressing can be made in advance and refrigerated for up to 2 days. Shake well before using.)FOR SALAD: TOSS greens, turkey, blue cheese and 3/4 cup dressing in large bowl. Sprinkle with cran­berries and walnuts. Serve immediately and with additional dressing, if desired. Refrigerate any remaining dressing.
Mexi-Meatball KabobsMakes 30 servings, 2 skewers each         Nonstick cooking spray    3     pounds lean ground beef    2     cups quick oats    1     can (12 fluid ounces) Nestlé Carnation Evaporated Milk    2     large eggs    1/2     cup ketchup    2     packets (1.25 ounces each) taco seasoning mix    1     teaspoon ground black pepper    3     large bell peppers (any color), cut into 60, 1-inch pieces     60     4-inch wooden skewers         Salsa and sour cream (optional)PREHEAT oven to 350°F. Foil-line 3 baking sheets and spray with nonstick cooking spray.COMBINE ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets. BAKE for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.THREAD two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream. Mexi-Meatball KabobsMakes 30 servings, 2 skewers each         Nonstick cooking spray    3     pounds lean ground beef    2     cups quick oats    1     can (12 fluid ounces) Nestlé Carnation Evaporated Milk    2     large eggs    1/2     cup ketchup    2     packets (1.25 ounces each) taco seasoning mix    1     teaspoon ground black pepper    3     large bell peppers (any color), cut into 60, 1-inch pieces     60     4-inch wooden skewers         Salsa and sour cream (optional)PREHEAT oven to 350°F. Foil-line 3 baking sheets and spray with nonstick cooking spray.COMBINE ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets. BAKE for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.THREAD two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.
Mexi-Meatball KabobsMakes 30 servings, 2 skewers each         Nonstick cooking spray    3     pounds lean ground beef    2     cups quick oats    1     can (12 fluid ounces) Nestlé Carnation Evaporated Milk    2     large eggs    1/2     cup ketchup    2     packets (1.25 ounces each) taco seasoning mix    1     teaspoon ground black pepper    3     large bell peppers (any color), cut into 60, 1-inch pieces     60     4-inch wooden skewers         Salsa and sour cream (optional)PREHEAT oven to 350°F. Foil-line 3 baking sheets and spray with nonstick cooking spray.COMBINE ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets. BAKE for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.THREAD two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.
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The holidays are upon us, which means not only are you preparing those huge meals, but you also have an endless stream of other fun and festive get-togethers with hungry guests. To help you whip up those extra special dishes during the holidays, the folks
at Carnation have created some rich and creamy holiday recipes.

For the early birds in your family, try Eggnog-Spiced French Toast. The added touch of eggnog spices puts just the right holiday touch on traditional French toast.

To use those leftovers, try Turkey & Cranberry Encore Salad — the com­bination of the uniquely creamy cranberry dressing along with fresh greens and succulent turkey make the perfect post-holiday entrée. You’ll be happy for the leftovers.

Fun Mexi-Meatball Kabobs are party perfect and easy to prepare. Use skewers to make them easy to eat.

Want to be a hit at the next potluck buffet? Bring along this perfect bake and take dish, Loaded Potato Potluck Favorite. It gets its creamy texture from Carnation Evaporated milk, which is fondly referred to as “The Cooking Milk.” Did you know you can substitute it for drinking milk in any of your favorite recipes?

These rich and creamy recipes are perfect for any entertaining you’ll be doing this holiday season. Find even more recipes at TheCookingMilk.com.

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