If you are looking for a cake recipe that is perfect for this time of the year, this is it.  Rich, moist, and full of flavor.  Oh, and in the picture attached you will see a piece missing.  It was I...and I could not help myself!

Ingredients:

1 Yellow Cake Mix

1 small package instant vanilla pudding mix

1 c. eggnog

4 eggs

1 tsp. rum, vanilla or almond extract

1/4 c. vegetable oil

1/3 c. crushed pineapple, drained

1/2 tsp. ground nutmeg

Glaze

1 c. confectioners' sugar

4-5 tsp. eggnog

1/4 tsp. rum, vanilla or almond extract

Directions:

Place all ingredients in large bowl; mix for 2 minutes on medium speed. Pour into well greased 10" bundt pan.

Bake at 350 for 41-43 minutes or until toothpick inserted comes out clean. Cool on wire rack for 10 minutes before inverting onto serving platter.

In small bowl combine sugar, extract and enought eggnog (one tsp at a time) to achieve desired consistency. Drizzle over completely cooled cake.

This recipe is the culmination of many tries...most of which were good but did not quite capture the flavor I remembered of my Mother's recipe.  You can either do dinner sized meatballs or cocktail sized meatballs from this recipe.  Dinner sized will make about one dozen.  Cocktail sized will make closer to two dozen.  Enjoy.

MEATBALLS:
1 pound ground sirloin
1/2 pound ground pork
1 cup dry breadcrumbs
1 medium onion, minced
1 egg
2 heaping teaspoons sour cream
1/4 teaspoon nutmeg (or allspice)
1 1/2 teaspoon coarse ground sea salt
1/2 teaspoon coarse ground pepper
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1 tablespoon freshly chopped parsley (1 tsp. dried)

GRAVY:
1 Can condensed French onion soup
1 can condensed golden mushroom soup
1 8-oz carton sour cream
1 small can mushroom slices (drained)

DIRECTIONS:
1.  Combine the ground sirloin and ground pork in a large bowl.  It is best to make sure they are well blended together before adding the rest of the ingredients.
2.  Add the rest of the meatball ingredients and combine well.  You are going to have to use your hands.
3.  When the ingredients are combined, form the meat mixture into a large "meatball".
4.  Using an ice cream scoop (dinner sized meatballs) or melon ball scoop (cocktail sized meatballs), scoop off portions of meat mixture and form into meatballs.  You will have to use your hands.  Place each formed meatball on a plate.  Set the bowl that held the meatball mixture aside.
5.  When you have made the meatballs, spray bottom of large skillet with non-stick spray.
6.  Heat the skillet over medium heat and brown the meatballs in batches and as they are browned, set aside.
7.  The meatball mixture bowl (#4 above)...in this bowl combine all of the gravy ingredients...this will be the gravy.
8.  When you have finished browning the meatballs, add the "gravy" to the pan and deglaze using a wooden spatula.  Heat until the gravy is just starting to bubble.
9.  Add the meatballs to the gravy, cover pan tightly, and simmer over low medium heat for 25 to 30 minutes or until cooked through.

Enjoy.

Merry Christmas!

This recipe is incredibly easy to make yet incredibly good.  I remember the first time I made it...and as I had my first sip the thought went through my mind:  "This is so good that I can't believe I made it!"  May your reaction be the same.

3 slices of bacon (I prefer applewood smoked bacon) cut into small pieces
2 medium Yukon gold potatoes, scrubbed, and cubed
1 medium stalk of celery, chopped
1 small onion, chopped
3/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme
2 (6 1/2-oz.) cans minced clams, drained, reserving liquid
1/4 cup flour
1 cup 1/2 & 1/2
2 cups milk

In large soup pot (mine is 5 quart), fry bacon until crisp; drain on paper towel.  To drippings add potato, celery, onion, salt, pepper, thyme and liquid from clams.  Heat to boiling and cook covered, about 15 to 20 minutes or until vegetables are tender.

Combine flour and milk and 1/2 & 1/2, add to vegetable mixture.  Heat over medium heat until mixture thickens, stirring occasionally.  Stir in clams and bacon.  Heat through but do not boil.

At this point I like to let it sit on the burner on very low heat...barely a simmer...for about one hour to let the flavors meld.  You can also serve it at this point if you wish.

Makes 5 to 6 servings.