Eggnog Cookie Recipe

As the holiday season approaches, our family is quickly getting into the holiday spirit. We are making a list of the holiday movies we need to watch, planning a cookie baking day, trying to find the right holiday stations on internet radio, and impatiently Googling what dates radio stations will begin their holiday music; I myself have my car radio programmed in anticipation. To say this is our favorite time of the year would be an understatement.

Eggnog is only enjoyed by one person in our house (me) so when I buy it some usually goes to waste. This year we decided to make cookies out of it (wonderful idea right!?) and for once my family actually likes something eggnog flavored!

To begin preheat your oven to 300°

Cookie Ingredients:

1 1/4 cups sugar
3/4 cups of butter softened at room temperature
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Icing ingredients:

3 cups confectioners sugar
1/4 cup butter softened at room temperature
1/2 cup eggnog

In a large mixing bowl combine the sugar and the butter, mix together until creamed.

Add eggnog, vanilla, and the egg yolks and beat on medium until well combined.

In a separate bowl combine the flour, baking powder, cinnamon, and nutmeg. Mix together with a spoon or whisk. Once mixed thoroughly it can be added to the mixing bowl. Put your mixer on a medium speed and add the flour mixture gradually to prevent lumps in your batter. We used a children’s mug and added it continuously.

Place your dough in the refrigerator so that is will cool and stiffen. This step is very important and should be repeated as often as needed.

While your dough is cooling you can make your eggnog icing.

In another bowl mix the confectioner’s sugar and butter until creamy. Put the mixer on a medium speed and add the eggnog slowly, this is so you can make your icing whatever consistency you choose.

Once the icing is done you can begin to prepare

Parmesan Crusted Chicken

I love Longhorn Steakhouse and their Parmesan crusted chicken is pretty much the main thing Brian and I order so I recently decided to make it on my own and I must say it turned out pretty amazing. The entire meal takes about an hour and a half to prepare but it’s very easy.

Before we begin, I would recommend using a full bottle of ranch dressing or at least a nearly full bottle.

Chicken Marinade


  • 4 boneless, skinless, chicken breasts
  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tablespoon Worcestershire sauce
  • 1 teaspoon white vinegar
  • 1 teaspoon juice from fresh lemon
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper

Put the chicken in a large freezer bag. In a bowl mix all of the marinade ingredients and dump into bag. Seal the bag and shake it to fully coat the chicken. Put the chicken in the refrigerator for an hour to allow it to fully marinate.

Preheat oven to 350°

When chicken is done marinating places on a sheet pan and bake for 15 minutes. Once the chicken has finished on the one side turn it over and bake for another 15 minutes.

Parmesan Sauce


  • 1/4 cup ranch dressing
  • 1/4 cup shredded Parmesan cheese

Parmesan Crusty Topping


  • 1/2 cup Panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1/3 cup shredded Parmesan cheese
  • 2 tablespoons melted butter
  • 4 slices Provolone cheese (1 for each piece of chicken)


While the chicken is baking mix the ingredients for the Parmesan sauce and set aside. Then mix together all of the ingredients for the Parmesan crust except for the Provolone cheese.

When the chicken is finished baking set the broiler on low and spread the Parmesan sauce on the chicken breasts and place a slice of Provolone cheese on top. Now spread the Parmesan crust mixture on top of the chicken. Place the chicken back in the oven for about 2 minutes. Keep a close eye on it, you just want to melt the cheeses and have the crust look a little golden brown on top.

parmesan chicken, chicken recipe, chicken dinner, parmesan crusted chicken, chicken,

Serve and enjoy!

Mozzarella Caprese “Pops”

Our family recently went out to dinner at a nice Italian restaurant and my younger brother and mom wanted to order mozzarella caprese for an appetizer. They both loved it so I decided to make these for dinner one night. They take maybe 10 minutes prep time at most. 

Here’s what you’ll need:

  • 12 cherry tomatoes
  • 24 tooth picks
  • a small spoon or something to scoop out the insides of the tomatoes and the mozzarella balls
  • fresh basil finely chopped or basil seasoning
  • 1 tablespoon olive oil

Cut the cherry tomatoes in half and scoop out the insides of the tomatoes with the small spoon or utensil. Once the tomatoes are fully scooped out either use your fingers or the small spoon and make small “balls” of mozzarella to put inside the tomatoes. Spear the tomatoes and mozzarella with the toothpicks and then dip them in the olive oil. Sprinkle some basil on top of tomatoes and serve!


Saucy Meatballs

Meatballs with a lot of sauce are the absolute best!

For the meatballs you’ll need:

  • 1 1/2 lbs of ground beef
  • 3/4 cup quick oats
  • 1 cup milk
  • 4 tablespoons of finely chopped onions
  • 1 1/2 teaspoons of kosher salt
  • 3 teaspoons of ground pepper (I just sprinkle a TON on top)
  • 5 or 6 tablespoons cooking oil
  • 1/2 cup all purpose flour

In a large bowl combine the quick oats and milk with the beef. Add in the salt, onions, and pepper and mix thoroughly. Using a your hands or a spoon roll the meat into table spoon sized balls and place on a plate or tray. Once all of the meat has been rolled out place the meatballs in the fridge for 40 minutes or until they’re firm.

Once the meatballs have firmed up in the fridge, preheat the oven to 350° measure out the 1/2 cup of flour in a separate bowl. One by one roll the meatballs around in the flour until each one is completely covered.

Once the meatballs are covered in the flour dump the cooking oil in a pan and brown the meatballs. As they finish browning on each side place them in a casserole dish and prepare to make your sauce.


Sauce Ingredients:

  • 1 cup of ketchup
  • 2 tablespoons of sugar
  • 3 tablespoons of white vinegar
  • 2 tablespoons of Worcestershire sauce
  • 6 – 8 tablespoons of finely chopped onions
  • a few dashes of your favorite hot sauce


Mix all of the sauce ingredients together in a bowl and pour over the meatballs. I usually double the sauce recipe because after the meatballs have baked we use the extra sauce in the pan to pour over our meatball as they are served.




Autumn Harvest Breakfast Casserole

As I mentioned in previous posts, Lisa comes up with most of her recipes at some pretty random times. This specific one she came up with around 5 this morning (while the rest of us were sleeping!) and I personally think it’s a keeper!
This breakfast casserole packs a lot of flavor between the pumpkin, apples, and brown sugar and it isn’t super sweet. This recipe is also really cool because you can eat it when it comes out of the oven or serve it at room temperature for a quick breakfast one the go!

This recipe is split up between 3 parts; 2 layers of the casserole and the crisp topping. So here’s a list of the ingredients you’ll need:

  • Quick cook oats
  • Pumpkin Pie Spice
  • 1 Small apple
  • Flour
  • Brown sugar
  • 1 Stick of margarine
  • Pecans
  • 6 Pieces of bread (we used Pumpkin swirl bread, but you can use any type of bread you choose)
  • 6 Eggs
  • 2 cups Canned pumpkin
  • Vanilla extract

To begin, preheat your oven at 400º and grease a 9×9 pan.

Here’s what you’ll need for the topping: 

1 cup Quick cook oats
1 1/2 teaspoon pumpkin pie spice
1/3 cup chopped apple
2 teaspoon flour
1/4 cup brown sugar (not packed)
2 tablespoons chilled margarine cut into small cubes
2 handfuls of chopped pecan

Combine all of the dry ingredients and once they are mixed well add the apple pieces and margarine cubes, mix loosely with your fingers and set aside.

Now here’s what you’ll need for the first layer:

6 pieces of bread
5 eggs

In a bowl beat the eggs until light and frothy. Then add the bread cubes and blend until all of the bread is well saturated and the egg mixture is well absorbed. Put the bread mixture in your casserole dish.

Here’s what you’ll need for the second layer:

2 cups canned pumpkin
2 teaspoon vanilla extract
1/4 cup brown sugar (loosely packed)

2 teaspoon pumpkin pie spice
1 egg beaten

Stir all of these ingredients together and layer on top of the bread mixture. Spread out to cover the bread mixture evenly.

Add the crisp topping and you’re ready to bake!Autumn Harvest cooked

Bake at 400º for 15 minutes and then turn the oven down to 350º and bake for another 20 minutes.

And you’re ready to serve! We put whipped cream or syrup on ours to add sweetness.Pumpkin Crisp, Apple Crisp

Lisa’s Chipotle Style Meatloaf

Lisa is known in our family to come up with recipes by throwing together ingredients that we all love or that she thinks sound delicious together. This meatloaf recipe, and the sauce (my favorite) are two examples of this. I’d say that she has a 98% success rate (we won’t discuss the birthday cake fiasco!) because usually whatever she makes becomes a favorite of everyone in our family (except that birthday cake). This meatloaf and the sauce (my favorite) are both fan favorites.

Start off by preheating your oven to 350° and grease a 9×8 brownie pan or a loaf pan.


Here’s what you’ll need:

2 pounds of 80/20 hamburger meat
1 1/2 cup of bread crumbs
1/4 cup powdered brown gravy mix
2 tablespoons of salt free table seasoning
1/4 cup pineapple peach chipotle salsa
1/8-1/4 cup of water

Now the Sweet Sauce recipe

Here’s what you’ll need:

1/2 cup of ketchup
1/4-1/3 cup of brown sugar (packed)

Stir until the brown sugar is dissolved and there are no lumps.

Put the hamburger meat in a large bowl and add the dry ingredients, mix well (we use our hands). Then add the salsa and the water and mix well.

Chipotle Meatloaf mix

Once everything is mixed form the meat mixture into a loaf with your hands and bake for one hour.


When there’s 10 minutes left take the meatloaf out of the oven and add half of the sauce recipe to it, place back in the oven.

Serve and enjoy! The other half of the sauce can be added when the meatloaf is done or served to use as a dip for the meatloaf.

 Meatloaf recipe

Pumpkin Spice Chocolate Chip Cookies

Like so many other people, this time of year makes our family crave all things pumpkin. So Lisa is always coming up with different recipes that somehow incorporate pumpkin.One of her creations this year is her pumpkin spice chocolate chip cookies and let me just say, they’re amazing!

To start, preheat your oven to 375° and spray two cooking sheets.

Here’s what you’ll need:

1 cup pumpkin (we cheated and used canned pumpkin)
3/4 cup granulated sugar
1 large egg
2 cups flour
2 1/2 tsp of pumpkin pie spice (this will give the cookies a slight pumpkin taste but if you prefer them to have a stronger pumpkin flavor we recommend adding 3 1/2 tsp)
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1/2 cup of oil
1 cup chocolate chips
1 tsp vanilla
OPTIONAL: 1/4 cup pecans or walnuts

Add the baking soda to the milk and stir until it is completely dissolved. Set aside.

Combine the flour, baking powder, pumpkin pie spice, and salt in a bowl and set aside.

Add pumpkin, sugar, oil, and egg to mixing bowl and mix on a low speed.

While mixing on low add in the baking soda mixture and add in the flour mixture a little at a time. Mix well.

Once everything is mixed and there are no clumps stir in the chocolate chips and vanilla (this is when you would also add the nuts). Pumpkin pie spice cookies

Spoon out tablespoon sized portions of the cookie dough onto a cookie sheet two inches apart.

Bake for 10-12 minutes or until bottom edges are brown.


pumpkin pie spice cookies