Eggnog Latte

• 1 cup whole milk
•  
• 1 tablespoon sugar
•  
• 1/4 cup brewed espresso
• 2 teaspoons
•  
• 1 teaspoon
• Mix milk and sugar in microwavable coffee mug. Microwave on HIGH 2 minutes or until heated through (do not boil).
• • Stir in coffee and extracts. Top with whipped cream and sprinkle with McCormick® Ground Nutmeg, if desired.

Easy No Cook Eggnog

Ingredients

8 (1/2 cup)
Servings

• 1 1/2 cups half-and-half
• 1 cup egg substitute
• 1 cup vanilla ice cream
• 2 tablespoons sugar
• 1 tablespoon 
• 1/2 teaspoon 
• 1/4 teaspoon 
• Place all ingredients in blender container; cover. Blend 1 minute or until well mixed
• • Serve immediately or refrigerate until ready to serve.

Fresh Corn & Avocado Salsa

 

2 large avocado s, chopped

 

1-1/2 cups cooked fresh corn kernel s

 

1 red pepper, chopped

 

1/2 cup finely chopped red onion s

 

1/4 cup chopped fresh cilantro

 

1/2 tsp. hot pepper sauce

 

1/4 cup KRAFT Zesty Italian Dressing

 

1 pkg. (14 oz.) tortilla chips

1

Combine all ingredients except chips.

2

Serve with chips.

OREO-Raspberry Cookie Balls

 

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

 

36 OREO Cookies, finely crushed

 

1/4 cup raspberry jam

 

1/4 cup chopped dried cranberries

 

1 oz. BAKER'S White Chocolate, melted

 

2 drops red food coloring

 

4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted

Mix first 4 ingredients until blended.

2

Shape into 48 (1-inch) balls. Freeze 10 min. Meanwhile, mix white chocolate and food coloring until blended.

3

Dip balls in semi-sweet chocolate, turning to evenly coat each ball; place on waxed paper-covered rimmed baking sheet. Drizzle with pink chocolate. Refrigerate 1 hour or until firm.

Spicy Peach Salmon

Ingredients

• 1 cup lowfat blended peach yogurt
• 2 Tbsp. olive oil
• ½ tsp. cayenne pepper
• ½ tsp. salt
• 4 salmon fillets (8 oz. each)

Directions

• Step 1
  Preheat the grill.
• Step 2
  In a small bowl, stir together the yogurt, olive oil, cayenne pepper, and salt.
• Step 3
  Take a piece of aluminum foil and cut it into four rectangular pieces, each large enough to wrap around one salmon fillet. Place the fillets in the foil squares and brush liberally with the yogurt mixture. Close up the foil packet.
• Step 4
  Place the packets on the grill. Grill the salmon for 15 minutes or until it is cooked through.

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