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Taste of Home

Homemade Eggnog Recipe: Easier Than You’d Think

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After just one taste, folks will know this holiday treat is homemade, not a store-bought variety. – Pat Waymire, Yellow Springs, Ohio, Field Editor Taste of Home Best Loved Recipes

Homemade Eggnog

12 eggs
1-1/2 cups sugar
1/2 teaspoon salt
2 quarts whole milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream
Additional nutmeg, optional

1. In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until a thermometer reads 160°-170°, about 30-35 minutes.

2. Pour into a large heatproof bowl; stir in the vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours.

3. When ready to serve, beat cream in a large bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-qt. punch bowl. Sprinkle with nutmeg if desired.

Editor’s Note: Eggnog may be stored, covered, in the refrigerator for several days. Whisk before serving.

Yield: 3-1/2 quarts
Prep: 50 min. + chilling

The recipe above is just one of the gazillion recipes in one of the best cookbooks of all time, Taste of Home Best Loved Recipes. Click the above link to order your copy or click the following link to read my Taste of Home Best Loved Recipes Review. Not only would this cookbook make an EXCELLENT Christmas (or Wedding, birthday, Mother’s Day or Father’s Day…) gift – it’s one you’ll want to add to your own cookbook collection.

Whether you’re new to the wonderful world of cooking or have been cooking for more years than you care to count, you can consider this a must have cookbook.

About Taste of Home

Taste of Home is America’s connection to the personal recipes of people who cook at home as a way to bring family and friends together, particularly at the holidays. Each year, thousands of people from across the United States and Canada submit more than 40,000 recipes, of which 3,000 are published. Every recipe that is published is carefully evaluated and selected by the Taste of Home Test Kitchen, which ensures that it can be prepared with affordable, everyday ingredients. Taste of Home content is available in print; online at Tasteofhome.com; in books; via digital download on iPad, mobile apps and Kindle; and Facebook, Twitter and Pinterest. Obtain a subscription at www.TasteofHome.com or on your favorite digital download device.

Tailgating Recipes for the Win!

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Taste of Home Tailgating Issue

Two of my favorite things in the world: Denver Broncos Football and Taste of Home Magazine.

As a college football and basketball fanatic, I’m always excited to see the calendar inch toward fall.  As an NFL fanatic, I’m especially excited this year – you never know how much you love something until you think you’re going to lose it.  I mean my Denver Broncos may have had a few (few?) disappointing years but where would I be without them?!

All fall sports fans know the rules:

  • you’re team is always NUMBER 1, even when they’re nowhere close
  • to not wear your team’s colors is a total violation
  • each game day is a holiday
  •  you have to, have to, have to provide outrageously delicious food… come on, who doesn’t have great food on holidays?!

Usually, each August I begin scoring the world for great tailgating and game day recipes.  I look high, I look low, I search the far corners of the world. Exhausting.

This year, one of my favorite magazines of all time, Taste of Home, is saving me the wear, tear, and mileage. They’ve compiled an outstanding issue filled with recipes that’ll make your game day and tailgate parties the talk of the entire state.  They were cool enough to mail me a copy of this wonderful issue so I could see for myself how great it was before recommending it to my readers.  They ended up being even cooler than I expected because they sent along a bonus magazine that I’ll tell you about in an upcoming post.

Here’s what you can expect in the August/September Issue of Taste of Home:

Fantastic in 5 – Contest Winners (p.63)
For its annual Shortcuts issue, Taste of Home challenged its massive network of home cooks to submit their best recipes featuring just five ingredients. The resulting recipe guide offers cost-conscious and speedy dishes that are test-kitchen-certified to be as delicious as they are streamlined. With imaginative recipes like Caramelized Fennel Tarts, Orange-Pecan Salmon and White Chocolate Brie Cups, readers can bypass the grocery cart, fill only a small shopping basket and have a dinner on the table in no time.

Chop, Chop! (p.41)
The Taste of Home Test Kitchen put food processors to the test to determine which of these time-saving appliances came out on top. Check out this guide to see which processors we fell in love with. We also give you insider tips for getting the most out of your appliance and some processor-friendly recipes such as Over-the-Top Cherry Jam and Thin Crust Pizza Dough.

Paradise Is Paved – Tailgating Secrets Revealed (p.20)
It’s no secret that tailgaters take their food very seriously. But the secrets revealed in this feature story are tried and tested tailgate tips from some undisputed tailgating professionals across the country like Joe Cahn, the official “Commissioner of Tailgating,” who has been on the road for 15 years perfecting his craft. A tailgate menu guide with recipes like Fired-Up Polenta Shrimp Rounds, Steak Teriyaki Quesadillas, Mini Pear Crisps and Baja Chicken & Slaw Sliders will have you second-guessing the typical tailgate fare of hot dogs and chips.

RoadFood: Everything and The Kitchen Sink (p.77)
Taste of Home’s “RoadFood” columnists, Jane and Michael Stern, traversed the country in search of delicious “kitchen sink” creations celebrated by America’s cooks and restaurants. Taste of Home readers provided their own recipes for hearty, rustic and boldly flavorful one-pot dishes like Southwest Frito Pie and Fresh and Spicy Cioppino.

Across the Table from Jamie Oliver (p.86)
Join third-generation chef and Food Revolution leader Jamie Oliver as he sits “Across the Table” to answer questions about his must-have kitchen gadget (his speed peeler), his favorite meat dish (a pork shoulder roast), his sweet tooth solution (organic dark chocolate), his advice on healthy eating and getting kids started in the kitchen and more.

PLUS: There’s always room for more
Sip, Splash, Nosh – Don’t miss the fabulous summer drink and snack recommendations (p.29), perfect for making the most of the remaining days by the poolside.
Sunday Dinner – Take a cue from Italian traditions and invite extended family members to Sunday night dinner (p.32). With amazing recipes like Roasted Pepper Salad with Balsamic Vinaigrette, Family-Favorite Pasta Sauce, Three-Cheese Garlic Bread and Marvelous Cannoli Cake, you won’t have to do much convincing to bring a crowd together.
Homegrown Chefs – Hear the extraordinary stories of young chefs who got started in the kitchen early and haven’t looked back (p.46). Kids like Tom Reynolds set aside video games and started cooking and baking, much to the surprise and delight of their parents. Check out Tom’s recipe for incredible Spanish Beef Hash.

Even if you aren’t into football, college basketball, game days, or tailgating (I’ve heard of people like that), you’ll FLIP over the great recipes in the August/September issue of Taste of Home. For example, there’s a recipe for Four-Cheese Baked Ziti that I can’t wait to try.  They have it paired with a great looking salad with Buttermilk Dressing.

Here’s their recipe for Buttermilk Salad Dressing:

Combine 3/4 cup buttermilk, 2 cups 2 percent cottage cheese, and 1 envelope ranch salad dressing mix in a blender; cover and process until smooth. Refrigerate until serving. Yield: 2 3/4 cups.

Other recipes that made it to my MAKE THIS MONTH list are:

  • Rice Stuffed Pork Chops
  • Buttery-Onion Corn on the Cob
  • Loaded Flank Steak
  • Baja Chicken & Slaw Sliders (you should see these!!!)
  • Steak Teriyaki Quesadillas
  • Sweet & Tangy Pulled Pork
  • Crispy Buffalo Chicken Roll-Ups
  • Mini Pear Crisps
  • Grilled Veggie Tortillas

The rest of the recipes? They’ll just have to wait until next month. Maybe.

There’s also a cool section on making and taking deli-quality sandwiches and wraps in your lunch box. These honestly look more delicious than any deli or fast food sandwiches could ever hope to look. The Hummus & Veggie Wrap Up has my name all over it and the Bistro Beef Sandwich would make my husband weak in the knees.

Taste of Home Issues are more than just excellent recipes, though -which is one of the reasons I’ve always loved the magazine so much.  They’re about community – a community of like-minded individuals who are determined to keep the joy of cooking alive and well.  They’re also about family – very, very much about family!  You’ll always find outstanding recipes and tips for bringing your family together, while creating memories that each person will hang onto forever.

You’ll frequently find health and nutrition news as well as product reviews, contests, and just general fun.

In this particular issue, for example, their “Health Briefs” include the newest findings on Soy, and a quick & simple five step (“High Five”) plan to prevent childhood obesity and keep your kids healthy and fit.

Grab the August/September issue of Taste of Home today!