Egg Nog Cake
3 large eggs
1 1/2 cups sugar
1 tsp vanilla extract
3/4 cup egg nog
1 TBSP butter
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
Preheat oven to 325F.
In a large bowl, beat together the eggs and sugar until very thick; the batter should fall from the beaters in a thick ribbon. Beat in the vanilla.
While you’re beating the eggs and sugar, heat the egg nog and butter in a small saucepan to just simmering. Add the hot egg nog to the egg mixture in a slow, steady stream as you continue beating.
In a seperate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the wet ingredients, stirring utnil they’re just combined.
Pour the batter into a lighty greased 9 inch cake round. Bake for 50 minutes, or until the cake is a deep golden brown and starting to pull away from the sides of the pan. Remove the cake from the oven and cool it in the pan for 10-15 minutes. Run a knife around the sides of the pan.
Cream Cheese Frosting
1-1/2 packages cream cheese, room temp
1/4cup butter, room temp
4-5 cups confectioner¢â¬â„¢s sugar(will depend on how thick you like your frosting)
In the bowl of an electric mixer, beat cream cheese and butter until soft.
Add the confectioner sugar and beat to combine.
Add the 2 TBSP of bourbon and beat to combine.If you want to spice it up !!
2 (16oz) containers sour cream (I used one light and one fat free)
cheddar cheese, shredded (2%)
2 (3oz) bags real bacon bits.( I use real bacon. I will fry up a bunch and crumble it myself. Up to you :)
Ranch Dip mix
1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind
Combine first 4 ingredients, mix in hash browns. Spread into a 9x13
pan. Bake at 400 for 45-60 minutes. I mean really?? That's it? These are
absolutely devine. That's the only thing you need to know about this
1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.
2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.
3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.
4. Pour evenly over potato-sausage mixture.
5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
Cook’s Tip: Substitute 1 cup chopped fresh tomato for sun dried tomatoes, if desired.