Diamond Eggnog ~ Just Right for the Holidays

 Everyone loves this eggnog!

Diamond Eggnog Ingredients
4 + 1/2 cups milk
4 eggs, separated
1 (125g/ 5 ounce) can sweetened condensed milk
1 tablespoon sugar
1 teaspoon vanilla essence
30ml (or approx 1 oz) rum
1/4 teaspoon nutmeg or cinnamon, ground

Diamond Eggnog Directions
Using a mixer, beat the egg yolks in a large bowl for 5 - 10 minutes; they need to be thick and resemble the colour of butter.
A little bit at a time, add in the milk, condensed milk, sugar and vanilla essence.
In a separate bowl, beat the egg whites to stiff peaks.
Slowly fold the egg whites into the rest of the mixture.
Add rum.
Stir gently.
Serve in cups and garnish with ground nutmeg or cinnamon.
Serves: 6. 

{Recipe Source}

http://artschilipepper.blogspot.com/2009/12/thats-not-so-bad-afterall.html

Caramel Popcorn

Caramel Popcorn

• 1 c. butter
• 2 c. brown sugar
• ½ c. corn syrup
• 1 teasp. salt
• ½ teasp. baking soda
• 1 teasp. vanilla
• 5 quarts popped popcorn

Preheat oven to 250°. Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt.
Bring to a boil, stirring constantly.
Boil without stirring for 4 minutes.
Remove from heat and stir baking soda and vanilla.
Pour over popcorn, stir to coat.
Place in two large baking dishes and bake for an hour (or less, depending on how chewy you want it) stirring every 15 minutes.
Remove from oven; cool.