Creamy Eggnog Coffee

With the holidays here, I thought I would share another recipe for doctoring up coffee. I hope you enjoy it!

Creamy Eggnog Coffee
1 qt. (4 cups) freshly brewed coffee, cooled

1 qt. (4 cups) eggnog

1 8 oz tub Cool Whip Whipped topping, divided

1/2 tsp ground cinnamon
1/2 teaspoon rum extract

ground nutmeg for garnish

Beat coffee, eggnog, 3 1/2 cups of the topping, rum extract and cinnamon together with a wire whisk until well-blended. Refrigerate at least one hour or until ready to serve. Top with remaining Cool Whip and nutmeg. Store in refrigerator.

Enchilada Lasagna

So you planned on making enchiladas from dinner, only to find out someone has opened your tortillas. Instead of eight you only have six, not enough to feed the entire family. I have hit this dilemma several times over the years. Instead of coming up with something different to cook, I use what I have.

If you must put a name to it, you can call it enchilada lasagna. You can use four or six tortillas, depending on preference. I serve with refried beans and Spanish rice. I will dress it up bit and lay the enchilada slices on a bed of shredded iceberg lettuce.

Ingredients:

1 pound of browned ground meat, your choice

6 tortillas

1 can of enchilada sauce, I use Old El Paso

2 cups grated cheese, I use Kraft Mexican blend or Cheddar Jack Cheese

Salsa, you choice

Sour Cream

Directions:

Spray a glass 9” X 13” pan with Pam cooking spray

Preheat oven to 350°F

Reserve half cup of cheese

Mix browned ground meat, prefer beef, with half can of enchilada sauce

In pan layer of tortilla, ground beef, and cheese, repeat until you end with a tortilla on top

Pour remaining enchilada sauce on to top tortilla, followed by salsa and reserved cheese

Place in oven and cook for 15 minutes or cheese is completely melted.

Serve by cutting into squares, top with sour cream