Chilled Mocha Eggnog

1. 1 1/2 teaspoons instant coffee granules
2. 1 tablespoon hot water
3. 4 cups eggnog
4. 2 tablespoons brown sugar
5. 1/8 teaspoon ground cinnamon
6. 1/2 cup whipping cream
7. 2 tablespoons confectioners' sugar
8. 1/2 teaspoon vanilla extract

1. In a bowl, dissolve coffee in water. Add eggnog, brown sugar and cinnamon; whisk until sugar is dissolved. Chill. In a mixing bowl, beat cream, confectioners' sugar and vanilla until soft peaks form. Pour eggnog mixture into glasses; top with whipped cream.

Yield: 4 servings

Mulled Wine

1. 1 (750 milliliter) bottle dry red wine, such as Merlot
2. 1 cup water
3. 1/4 cup sugar, or to taste
4. 3 whole cloves
5. 1/4 teaspoon ground nutmeg
6. 1/8 teaspoon ground cardamom
7. Pinch of ground allspice
8. 2 strips fresh orange peel
9. 2 strips fresh lemon peel

1. Combine wine, water, sugar, cloves, nutmeg, cardamom, allspice, orange and lemon peel in a large saucepan. Bring to a simmer over low heat. Simmer for 20 minutes.

Yield: 8 servings

Hot Spinach Dip

1. 1 (10 ounce) package frozen chopped spinach, thawed, drained
2. 1 (32 ounce) jar Real Mayonnaise
3. 1/2 cup Grated Parmesan Cheese
4. 1 clove garlic
5. 2 tablespoons chopped roasted red peppers

1. Preheat oven to 350 degrees F. Mix spinach, mayo, cheese and garlic until well blended.
2. Spoon into 9-inch pie plate or quiche dish.
3. Bake 20 min. or until heated through. Sprinkle with peppers. Serve with assorted Nabisco crackers.

Yield: 14 servings

Tortilla Soup

1. 6 tablespoons cooking oil
2. 8 (6 inch) corn tortillas, halved and cut crosswise into 1/4-inch strips
3. 1 onion, chopped
4. 4 large cloves garlic, smashed
5. 1 tablespoon paprika
6. 2 teaspoons ground cumin
7. 1 teaspoon ground coriander
8. 1 teaspoon chili powder
9. 1/4 teaspoon cayenne
10. 1 1/2 quarts canned low-sodium chicken broth or homemade stock
11. 3 cups canned crushed tomatoes in thick puree
12. 2 bay leaves
13. 2 1/2 teaspoons salt
14. 1/4 cup lightly-packed cilantro leaves
15. 3 tablespoons chopped cilantro (optional)
16. 1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
17. 1 avocado, cut into 1/2-inch dice
18. 1/4 pound Cheddar, grated
19. Lime wedges, for serving

1. In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
2. Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
3. In a blender, puree the soup in batches; pour it back into the pot. Add the chicken, bring the soup back to a simmer, and cook until just done, about 1 minute. Stir in the avocado.
4. To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges.

Yield: 4 servings

Chicken N Biscuits Recipe

1 (16 ounce) package frozen mixed vegetables
2 1/2 cups cubed cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
3/4 cup milk
1 1/2 cups shredded Cheddar cheese, divided
8 slices bacon, cooked and crumbled (optional)
1 1/2 cups biscuit/baking mix
2/3 cup milk
1 (2.8 ounce) can French-fried onions


In a large bowl, combine the vegetables, chicken, soup, milk, 1 cup cheese and bacon if desired. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 400 for 15 minutes.
Meanwhile, in another bowl, combine biscuit mix and milk. Drop batter by tablespoonfuls onto chicken mixture. Bake, uncovered, for 20-22 minutes or until biscuits are golden brown. Top with onions and remaining cheese. Bake 3-4 minutes longer or until the cheese is melted.
Yield: 6 servings

Rosemary Crusted Rack of Lamb

1. 2 fennel bulbs, cut into eighths
2. 1 red onion, cut into eighths
3. 6 tablespoons extra-virgin olive oil
4. Salt and freshly ground pepper
5. 1 1/2 pounds rack of lamb, trimmed
6. 1 tablespoon finely chopped fresh rosemary
7. 2 tablespoons whole grain mustard
8. 2 tablespoons prepared creamy horseradish
9. 2 tablespoons grated Parmigiano-Reggiano cheese

1. Preheat the oven to 450 degrees F. In a medium bowl, toss the fennel and onion with 4 tablespoons of the olive oil and season with salt and pepper. Place the fennel and onion on a sheet pan.
2. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat until almost smoking. Season the lamb with salt and pepper. Sear the lamb until well browned on all sides, 6 to 8 minutes. Transfer the lamb to a plate.
3. Combine the rosemary, mustard, horseradish and cheese in a bowl and stir until a paste forms. Place the rack of lamb on a sheet pan or roasting pan and spread the paste evenly over the lamb.
4. Place the vegetables on the lower shelf of the oven and the lamb on the upper shelf of the oven. Roast for about 15 minutes, then lower the heat to 400 degrees F. Remove the vegetables from the oven and give them a toss. Move the lamb to the lower rack. Return the vegetables to the upper rack and continue roasting. The vegetables are done when they are tender and partly browned, 8 to 10 minutes. Roast the lamb for about 10 minutes longer, or until an instant-read thermometer inserted into the thickest part registers 130 degrees F for medium-rare. Remove the lamb to a platter, cover loosely with foil and let it rest for about 10 minutes. Cut the rack of lamb between the bones into chops. Serve the lamb chops with the roasted fennel and red onion.

Yield: 2 servings

Orange Mulled Cider

1. 1 gallon apple cider
2. 1 tub CRYSTAL LIGHT Sunrise Classic Orange Flavor Sugar Free Drink Mix
3. 4 cinnamon sticks
4. 1 teaspoon whole cloves
5. 1/2 teaspoon ground nutmeg

1. Place all ingredients in large saucepan. Cook on low heat 20 min. or until heated through, stirring occasionally. (Do not boil.)
2. Remove cinnamon sticks and cloves; discard. Serve warm.

Yield: 16 servings