Happy Monday! Did you have a good day? I enjoyed a great start to my week today after sleeping more than 12 hours last night!  After our busy weekend we both needed the sleep! This weekend we were constantly going:

Friday night I baked the night away in comfy pjs

Saturday we spent the day cooking and prepping for our party

Saturday night we donned t tacky Christmas sweaters with our closest friends

I also enjoyed my 2nd Monday evening Core Fusion Cardio class. Braxton kicked our butts tonight with mountain climbers and squats. I was definitely dripping sweat by the end of tonight’s class and wanted nothing more than a home cooked meal.

Tonight’s dinner included leftover ham, grilled pineapple, and garlic gold topped steamed broccoli. It was so simple but so good!

Per the requests of many readers, I wanted to share the some of our easy party h’orderve recipes from Saturday night’s party. Each of these recipes works well with a crowd of 20-30 people.

Alcoholic Eggnog

Alcoholic Eggnog Ingredients

6 eggs
2 extra egg yolks
4 cups whole milk
3/4 cup heavy cream
1/2 cup plus 2 Tablespoons of sugar
1/4 teaspoon salt
1 Tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1 cup bourbon

Alcoholic Eggnog Directions

Start by whisking the eggs, egg yolks, sugar, and salt in a large pan until well-blended. Keep on whisking while you slowly pour in the milk until it is completely mixed-in. Next, set the pan on your stove’s burner and turn it to the lowest possible setting. Continuously whisk ingredients for 25-30 minutes or until the mixture reaches 160°F and will coat the underside of a spoon.

Next, remove the mixture from heat and strain it into a large-sized bowl, making sure to get out any pieces of cooked egg. Now stir in the bourbon, vanilla, and nutmeg, and transfer your mixture to a covered dish. Refrigerate the mix for at least 4 hours before proceeding.

Finally, when you’re ready to serve your eggnog with alcohol, grab the heavy cream and whip it well. Now just fold in the chilled mix, pour, serve and enjoy!

Makes 14 servings.

Giada’s Cheese Stuffed Dates with Prosciutto

• 1/4 cup (2 ounces) goat cheese, at room temperature
• 1/4 cup (2 ounces) mascarpone cheese, a room temperature
• 1/4 cup finely chopped fresh basil leaves
• Kosher salt and freshly ground black pepper
• 16 Medjool dates (12 ounces), pitted
• 8 thin slices prosciutto, halved lengthwise

Directions

Special equipment: 16 toothpicks or cocktail picks

In a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste.

Gently pull the dates apart and stuff with about 1/2 teaspoon of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.

Arrange the stuffed dates on a platter and serve.

Hot Seafood Dip

Serves 24

• 1.25 lbs unpeeled, small shrimp
• 2 Tbsp butter
• 2 cups mayonnaise
• 1 cup parmesan cheese, grated
• 1/2 c chopped green onion
• 2 jalapeno peppers
• 2 Tbsp lemon juice
• 3 drops hot sauce
• 1 lb crab meat
• 1/2 tsp salt

  

Directions

• Peel shrimp, devein, and cook shrimp in butter in a medium skillet over medium high heat for 2 minutes, stirring constantly.
• Drain and set aside.
• Combine mayo and next 5 ingredients in a large bowl.
• Add shrimp, crabmeat, and salt. Stir well.
• Spoon into a greased 13×9 inch baking dish.
• Bake, uncovered, at 375 for 25 minutes or until mixture is cooked thoroughly.

Hope you enjoy these recipes!