Egg Nog Pancakes

A Snowy White Christmas

• 
  

  Well, we're in Montana

  And much like the rest of the Northern states

  We are COVERED in snow!

  It's gorgeous

  and now I can much appreciate it, 

  as we are finally here!

  
  

  We drove this year

  from Los Angeles

  and only 2 hours north of L.A.

  we began to hit snow!!

  Here are cactus in their winterwonderland:

   

  
  

  And since we're here in our warm home

  watching it snow ALL DAY

  (literally! It's not supposed to stop ALL DAY!)

  I thought I'd try Inga and Kelley's Choco-Mint Cookies.

   

  
  

  They are a hit!

  Everyone is thoroughly enjoying!

  Thanks for the recipe, Kelley!

  
  

  When we stopped in Utah to have breakfast with friends

  on our way home, I received a precious lil' gift

  from William Sonoma! Looky Looky!

   

  
  

  It was a Rudolph, Santa and Frosty pancake mold pack!

  They're so cute!

  And we made EGG NOG pancakes...

  Quite yum!

  
  

  We got the recipe from a coffee table book:

  Southern Living: Christmas Cookbook

  
  

  Eggnog Pancakes

  Prep: 15 min     Cook: 10 min.

  
  

  1 1/3 c. all-purpose flour

  1/4 c. sugar

  1 tsp. baking soda

  1/2 tsp. salt

  1/4 tsp. ground nutmeg

  1/8 tsp. ground cloves

  1 1/2 c. refridgerated eggnog

  1 large egg, beaten

  1 Tbsp. veg. oil

  
  

  Combine first 6 ingredients in a large bowl.

  Combine eggnog, eggs, and oil in another bowl;

  add to flour mixture, stirring just until dry ingredients are moistened.

  
  

  Pour about 1/3 c. batter for each pancake.

  Cook pancakes like you do any other pancakes!

  
  

  Anyway...

  They really were good! We each only ate one- as I used about 2/3 c.

  to make them big enough to fill the Christmas molds.

  With a touch of maple syrup they were fantastic!

  
  

  Alrighty...

  Well I'm off to eat a cookie

  and see if I can help with prep for the coming festivities.

Slow Cooker Roast Marinade/Sauce

Tri-tip roasts were onsale from 6.99 per lb to
ONLY 2.99 PER POUND!
So I got a big ole' tri-tip roast
trimmed the fat
and then decided I would mix and match
between a few meat marinade recipes I have.

I browned the meat in a frying pan.
While it browned I preheated the crock pot.
When it was browned on both sides I peppered both sides
and put it in the hot crock pot.

In the pan with the browned scrapings
I added a little light-tasting olive oil
and put in a whole pack of frozen pearl onions.
Once those had begun to sizzle
I added a pack of baby carrots.
I let those cook down
and got the onions thawed.
I added one clove of minced garlic, and
I dumped all that onto the meat in the pot.

Then in the same pan I added a lil' more olive oil,
and cooked up some baby golden potatoes.
I added quite a bit of salt, and let them
begin to cook up, on low heat.

While those cooked up
I made the marinade/sauce:
3/4 c Red Wine
4 Tbsp Molasses
2 Tbsp fresh grated ginger
1 tsp curry powder
2 Tbsp soy sauce
1/2 pack of Onion Soup Mix
I whisked it all together
poured it over the veggies and meat
in the crock pot.
I stirred up the potatoes,
and then put them in the crock pot too.

I left the crock pot on high for 3 hours.

Then just before it was time to eat
I spooned out all the potatoes
poured the second 1/2 of the Onion Soup Mix
on them, tossed them in the powder
and broiled them for 3 minutes.

YES FRIENDS IT WAS QUITE SIMPLE
and it was SO YUMMY!