Eggnog Fruit Salad Food

EGGNOG MOLDED SALAD

Steps:

• In a small bowl, sprinkle unflavored gelatin over 1/4 cup cold water; let stand 1 minute., Drain pears over a 2-cup measuring cup, reserving syrup. Add enough water to the syrup to measure 2 cups; pour into a saucepan. Bring to a boil; remove from heat. Add lemon gelatin and unflavored gelatin mixture; stir 2 minutes to dissolve completely. Cool 15 minutes., Stir in sour cream and eggnog until well blended. Refrigerate until partially set., Cut oranges and drained pears into chunks; stir into gelatin mixture. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate, covered, until firm. If desired, serve with oranges, cherries and mint.

EGGNOG AND CRANBERRY SALAD

Steps:

• Combine vanilla pudding mix, lemon gelatin, and 2 cups water in a saucepan. Bring to a boil, stirring constantly. Stir in lemon juice. Chill until partially set.
• Dissolve raspberry gelatin in 1 cup boiling water. Blend in cranberry sauce, and add pecans. Chill until partially set.
• Prepare whipped topping according to package directions. Fold in nutmeg. Fold whipped topping into vanilla pudding mixture. Pour into a 9 x 13 inch glass dish. Chill until firm.
• Pour cranberry mixture over pudding mixture. Chill for 6 hours before serving to appreciative family and friends.

EGGNOG FRUIT FLUFF

Steps:

• Beat eggnog, whipped topping mix and nutmeg on high speed until soft peaks form. Combine remaining ingredients; fold into eggnog mixture. Refrigerate, covered, until chilled. Gently stir before serving.

EGGNOG FRUIT SALAD

Steps:

• 1. In a small bowl combinge eggnog, vanilla mousse mix and nutmeg. Beat at high speed with electric mixer till soft peaks form. (about 5 minutes).
• 2. Combine fruits and nuts. [I sliced up the apples, peaches and pears into smaller bites]. ---I didn't end up putting in the pineapple because I only had a crushed pineapple. The fresh blueberries, granny smith apple and pecans really blended well together.
• 3. Now, fold into eggnog mixture. Cover and chill in refrigerator for several hours and even overnight would be good. Stir gently before serving.
• 4. NOw, I tasted this with only 1/2 the amount of the fruit mixed in and it was yummy too. Much stronger taste of eggnog and thicker constistency too. Could be made either way. This is a pic of that way too.
• 5. This is what I had in the cupboard and decided to use. I had chocolate and strawberry that I thought might be good too.

EGGNOG FRUIT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• Beat the butter, sugar, and eggs together in a mixing bowl. Stir in the flour, baking powder, and sat, alternating with the eggnog, just until the dry ingredients are moistened. Fold in the pecans, raisins, and cherries until evenly blended. Spoon the batter into the prepared pan.
• Bake in preheated oven until top is golden and springs back when lightly touched, about 70 minutes. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.

EGGNOG FRUIT SALAD

Steps:

• In a small bowl, combine eggnog, topping mix, and nutmeg.
• Beat at highspeed with electric mixer until soft peaks form (about 5 minutes.).
• Combine fruits and nuts.
• Fold into eggnog mixture.
• Cover and chill in refrigerator for several hours or overnight.
• Stir gently before serving.

EGGLESS EGGNOG

Steps:

• In a large bowl, combine the pudding mix with 2 cups of milk, following package directions; allow to chill for 5 minutes.
• To the pudding stir in the rum flavoring and nutmeg, then slowly mix in the remaining 4 cups of milk until the mixture is a thick but drinkable consistency. Chill until ready to serve.