Check back for a weekly dose of Christmas recipes all this month - it's a digital happy hour at the Cheap$kate Chateau!
Store-bought Eggnog is too sweet and rich for The 99 Cent Chef, so I came up with a delicious recipe that uses 2% milk and a minimum amount of sugar. This recipe is a simple and festive start to your holiday.
Grocery stores start selling Eggnog during Thanksgiving and Christmas. So you can try out my recipe now, so you will have the recipe down when it's time to trim the Christmas tree!
However, be careful and do not get carried away -- those small airline bottles of booze mixed into an Eggnog carry a kick, as the second half of my Christmas-themed video will attest.
The airline bottles of Lauder's Scotch in the video were $1.29 a bottle when I shot the video a decade ago. I can still find 99c airline bottles - I would give Fireball a shot!
Recent finds - Click on any photo to see larger.
And some dried spices are always for sale at local dollar stores and markets. If my spices are getting old, or I don't remember when I bought them, I give the Sniff Test - if the smell is pungent, I may still keep using them.
Pumpkin Spice + Vanilla has all the flavor you need for my Homemade Eggnog.
Lately, I've been buying vegetarian Eggnog, while not 99 cents, it's not outrageously expensive. They are not as sweet but still taste similar to regular Eggnog and arecreamy, too.
But for the real thing, check out my recipe for a tasty and lighter version of Eggnog. So pour yourself a 99-cent Homemade Eggnog and enjoy the Tipsy Chef's video.
Eggnog Recipe and A Tipsy Tree Trimming - Video
Play it here. The video runs 5 minutes 19 seconds.
HappyHolidays!
Click hereto view or embed the video on YouTube. *One ornament was broken, and two fuses were blown in the making of this video.
Ingredients (2 servings)
3 cups of milk - or 2 cups of milk and 1 cup of half-and-half cream for a richer nog. Okay to use 2% milk or plant-based milk for a lighter version.
4 egg yolks - OK to reduce this amount to 2 yolks for an even lighter version.*
1 tablespoon of sugar - or a sugar substitute.
1/4 teaspoon each of ground nutmeg, cinnamon, and vanilla extract.
1 airline bottle of Rum, Scotch, or Brandy - about 2 ounces. Optional.
Directions
Heat 3 cups of milk over low/medium heat (do not boil) until it begins a low simmer - about 3-5 minutes.
While the milk heats up, separate egg yolks in a bowl, add sugar, and whisk together for a minute to mix well.
Add one cup of the heated milk to the yolk mixture a little at a time while whisking.
After milk/egg is incorporated, return milk and egg to the heating pot of milk and continue cooking.
Mix in spices, including 1/4 teaspoon each of nutmeg, cinnamon, and vanilla.
Make sure egg nog does not boil and keep lightly whisking. The Eggnog will thicken slightly after about 10 minutes. The longer you simmer the Eggnog, the thicker it will get, as it reduces.
Turn off the heat and set aside. You can enjoy the Eggnog warm, or refrigerate it for later. The Eggnog will finish thickening as it cools down to a milkshake consistency.
Add as much or as little of an airline bottle of booze as suits your taste - my Homemade Eggnog is good with or without alcohol.
Check back for a weekly dose of Christmas recipes all this month - it's a digital happy hour at the Cheap$kate Chateau!
Store-bought Eggnog is too sweet and rich for The 99 Cent Chef, so I came up with a delicious recipe that uses 2% milk and a minimum amount of sugar. This recipe is a simple and festive start to your holiday.
Grocery stores start selling Eggnog during Thanksgiving and Christmas. So you can try out my recipe now, so you will have the recipe down when it's time to trim the Christmas tree!
However, be careful and do not get carried away -- those small airline bottles of booze mixed into an Eggnog carry a kick, as the second half of my Christmas-themed video will attest.
The airline bottles of Lauder's Scotch in the video were $1.29 a bottle when I shot the video a decade ago. I can still find 99c airline bottles.
Recent finds - Click on any photo to see larger.
And dried spices are always for sale at local dollar stores and markets. If my spices are getting old, or I don't remember when I bought them, I go by a sniff test - if the smell is pungent, then I may still keep them.
Lately, I've been buying vegetarian Eggnog, while not 99 cents, it's not outrageously expensive. They are not as sweet but still taste similar to regular Eggnog and arecreamy, too.
But for the real thing, check out my recipe for a tasty and lighter version of Eggnog. So pour yourself a 99-cent Homemade Eggnog and enjoy the Tipsy Chef's video.
Eggnog Recipe and A Tipsy Tree Trimming - Video
Play it here. The video runs 5 minutes 19 seconds.
HappyHolidays!
Click hereto view or embed the video on YouTube. *One ornament was broken, and two fuses were blown in the making of this video.
Ingredients (2 servings)
3 cups of milk - or 2 cups of milk and 1 cup of half-and-half cream for a richer nog. Okay to use 2% milk or plant-based milk for a lighter version.
4 egg yolks - OK to reduce this amount to 2 yolks for an even lighter version.*
1 tablespoon of sugar - or a sugar substitute.
1/4 teaspoon each of ground nutmeg, cinnamon, and vanilla extract.
1 airline bottle of Rum, Scotch, or Brandy - about 2 ounces.
Directions
Heat 3 cups of milk over low/medium heat (do not boil) until it begins a low simmer - about 3-5 minutes.
While the milk heats up, separate egg yolks in a bowl, add sugar, and whisk together for a minute to mix well.
Add one cup of the heated milk to the yolk mixture a little at a time while whisking.
After milk/egg is incorporated, return milk and egg to the heating pot of milk and continue cooking.
Mix in spices, including 1/4 teaspoon each of nutmeg, cinnamon, and vanilla.
Make sure egg nog does not boil and keep lightly whisking. The Eggnog will thicken slightly after about 10 minutes. The longer you simmer the Eggnog, the thicker it will get, as it reduces.
Turn off the heat and set aside. You can enjoy the Eggnog warm, or you can refrigerate it for later. The Eggnog will finish thickening as it cools down to a milkshake consistency.
Add as much or as little of an airline bottle of booze as suits your taste - my Homemade Eggnog is good with or without alcohol.
Check back for a weekly dose of Christmas recipes all this month - it's a digital happy hour at the Cheap$kate Chateau!
Store-bought Eggnog is too sweet and rich for The 99 Cent Chef, so I came up with a delicious recipe that uses 2% milk and a minimum amount of sugar.
This recipe is a simple and festive start-up to your holiday.
Grocery stores start selling Eggnog during Thanksgiving and finish during Christmas. So you can start practicing now so you will have the recipe down when it's time to trim the Christmas tree!
However be careful and do not get carried away -- those small airline bottles of booze mixed into an Eggnog carry a kick, as the second half of the Chef's Christmas-themed video will attest.
The airline bottles of Lauder's Scotch in the video were $1.29 a bottle when I shot the video a decade ago. And dried spices are always for sale at local dollar stores and markets.
Lately, I've been buying vegetarian Eggnog, while not 99 cents, it's not outrageously expensive. They are not as sweet but still taste similar to regular Eggnog and arecreamy, too.
But for the real thing check out my recipe for a tasty and lighter version of Eggnog. So pour yourself a 99 cent Homemade Eggnog and enjoy the Chef's new value-added two videos in one.
Eggnog Recipe and A Tipsy Tree Trimming - Video
Play it here. The video runs 5 minutes 19 seconds.
HappyHolidays!
Click hereto view or embed the video on YouTube. *One ornament was broken and two fuses were blown in the making of this video.
Ingredients (2 servings)
3 cups of milk - or 2 cups of milk and 1 cup of half and half cream for a richer nog. Okay to use 2% milk or plant-based milk for a lighter version.
4 egg yolks - OK to reduce this amount to 2 yolks for an even lighter version.*
1 tablespoon of sugar - or a sugar substitute.
1/4 teaspoon each of nutmeg, vanilla extract, and cinnamon.
1 airline bottle of Rum, Scotch, or Brandy - about 2 ounces.
Directions
Heat 3 cups of milk over low/medium heat (do not boil) until it begins a low simmer - about 3-5 minutes.
While the milk heats up, separate egg yolks in a bowl, add sugar and whisk together for a minute to mix well.
Add one cup of the heated milk to the yolk mixture a little at a time while whisking.
After milk/egg is incorporated, return milk and egg to the heating pot of milk and continue cooking.
Make sure egg nog does not boil and keep lightly whisking. The Eggnog will thicken slightly after about 10 minutes. The longer you simmer the Eggnog the thicker it will get, as it reduces.
Turn off the heat and set aside. If you can enjoy the Eggnog warm - or you can refrigerate it for later. The egg nog mixture will finish thickening as it cools down to a milkshake consistency.
Add as much or as little of an airline bottle of booze as suits your taste - my Homemade Eggnog is good with or without alcohol.
Add as much or as little of an airline bottle of booze as suits your taste - my Homemade Eggnog is good with or without alcohol.
Check back for a weekly dose of Christmas recipes all this month - it's a digital happy hour at the Cheap$kate Chateau!
Store-bought Eggnog is too sweet and rich for The 99 Cent Chef, so I came up with a delicious recipe that uses 2% milk and a minimum amount of sugar.
This recipe is a simple and festive start-up to your holiday.
Grocery stores start selling Eggnog during Thanksgiving and finish during Christmas. So you can start practicing now so you will have the recipe down when it's time to trim the Christmas tree!
However be careful and do not get carried away -- those small airline bottles of booze mixed into an Eggnog carry a kick, as the second half of the Chef's Christmas-themed video will attest.
The airline bottles of Lauder's Scotch in the video were $1.29 a bottle when I shot the video a decade ago. And dried spices are always for sale at local dollar stores and markets.
Lately, I've been buying vegetarian Eggnog, while not 99 cents, it's not outrageously expensive. They are not as sweet but still taste similar to regular Eggnog and arecreamy, too.
But for the real thing check out my recipe for a tasty and lighter version of Eggnog. So pour yourself a 99 cent Homemade Eggnog and enjoy the Chef's new value-added two videos in one.
Eggnog Recipe and A Tipsy Tree Trimming - Video
Play it here. The video runs 5 minutes 19 seconds.
HappyHolidays!
Click hereto view or embed the video on YouTube. *One ornament was broken and two fuses were blown in the making of this video.
Ingredients (2 servings)
3 cups of milk - or 2 cups of milk and 1 cup of half and half cream for a richer nog. Okay to use 2% milk or plant-based milk for a lighter version.
4 egg yolks - OK to reduce this amount to 2 yolks for an even lighter version.*
1 tablespoon of sugar - or a sugar substitute.
1/4 teaspoon each of nutmeg, vanilla extract, and cinnamon.
1 airline bottle of Rum, Scotch, or Brandy - about 2 ounces.
Directions
Heat 3 cups of milk over low/medium heat (do not boil) until it begins a low simmer - about 3-5 minutes.
While the milk heats up, separate egg yolks in a bowl, add sugar and whisk together for a minute to mix well.
Add one cup of the heated milk to the yolk mixture a little at a time while whisking.
After milk/egg is incorporated, return milk and egg to the heating pot of milk and continue cooking.
Make sure egg nog does not boil and keep lightly whisking. The Eggnog will thicken slightly after about 10 minutes. The longer you simmer the Eggnog the thicker it will get, as it reduces.
Turn off the heat and set aside. If you can enjoy the Eggnog warm - or you can refrigerate it for later. The egg nog mixture will finish thickening as it cools down to a milkshake consistency.
Add as much or as little of an airline bottle of booze as suits your taste - my Homemade Eggnog is good with or without alcohol.
Add as much or as little of an airline bottle of booze as suits your taste - my Homemade Eggnog is good with or without alcohol.
Check back for a weekly dose of Christmas recipes all this month - it's a digital happy hour at the Cheap$kate Chateau!
Store-bought Eggnog is too sweet and rich for The 99 Cent Chef, so I came up with a delicious recipe that uses 2% milk and a minimum amount of sugar.
This recipe is a simple and festive start-up to your holiday.
Grocery stores start selling Eggnog during Thanksgiving and finish during Christmas. So you can start practicing now so you will have the recipe down when it's time to trim the Christmas tree!
However be careful and do not get carried away -- those small airline bottles of booze mixed into an egg nog carry a kick, as the second half of the Chef's Christmas-themed video will attest.
Each ingredient cost 99.99 cents or less, even some of the airline bottles (though Lauder's Scotch in the video was $1.29 a bottle.) And dried spices are always for sale at local dollar stores and markets.
Lately, I've been buying vegetarian Eggnog, while not 99 cents, it's not outrageously expensive. They are not as sweet as the dairy version and taste similar to regular Eggnog and are creamy, too.
But for the real thing check out my recipe for a tasty and lighter version of Eggnog. So pour yourself a 99 cent Homemade Eggnog and enjoy the Chef's new value-added two videos in one.
Eggnog Recipe and A Tipsy Tree Trimming - Video
Play it here. The video runs 5 minutes 19 seconds.
HappyHolidays!
Click here to view or embed video on youtube. *One ornament was broken and two fuses were blown in the making of this video.
Ingredients (2 servings)
3 cups of milk - or 2 cups milk and 1 cup of half and half cream for a richer nog. Okay to use 2% milk for a lighter version.
4 egg yolks - OK to reduce this amount to 2 yolks for an even lighter version.
1 tablespoon of sugar - or a sugar substitute.
1/4 teaspoon each of nutmeg, vanilla extract, and cinnamon.
1 airline 99 cent bottle of Rum, Scotch, or Brandy - about 2 ounces.
Directions
Heat 3 cups of milk over low/medium heat (do not boil) until it begins a low simmer - about 3-5 minutes.
While the milk heats up, separate egg yolks in a bowl, add sugar and whisk together for a minute to mix well.
Add one cup of the heated milk to the yolk mixture a little at a time while whisking.
After milk/egg is incorporated, return milk and egg to the heating pot of milk and continue cooking.
Make sure egg nog does not boil and keep lightly whisking. The Eggnog will thicken slightly after about 10 minutes. The longer you simmer the Eggnog the thicker it will get, as it reduces.
Turn off the heat and set aside. If you can enjoy the egg nog warm - or you can refrigerate it for later. The egg nog mixture will finish thickening as it cools down to a milkshake consistency.
Add as much or as little of an airline bottle of booze as suits your taste - my Homemade Eggnog is good with or without alcohol.
Check back for a daily dose of Thanksgiving recipes all this week - it's a digital happy hour at the Cheap$kate Chateau!
Store-bought Eggnog is too sweet and rich for The 99 Cent Chef, so I came up with a delicious recipe that uses 2% milk and a minimum amount of sugar.
This recipe is a simple and festive start-up to your holiday.
Grocery stores start selling Eggnog during Thanksgiving and finish during Christmas. So you can start practicing now so you will have the recipe down when it's time to trim the Christmas tree!
However be careful and do not get carried away -- those small airline bottles of booze mixed into an egg nog carry a kick, as the second half of the Chef's Christmas-themed video will attest.
Each ingredient cost 99.99 cents or less, even some of the airline bottles (though the Lauder's Scotch in the video was $1.29 a bottle.) And dried spices are always for sale at local dollar stores and markets.
So pour yourself a 99 cent Homemade Eggnog and enjoy the Chef's new value-added two videos in one.
Eggnog Recipe and A Tipsy Tree Trimming - Video
Play it here. The video runs 5 minutes 19 seconds.
HappyHolidays!
Click here to view or embed video on youtube. *One ornament was broken and two fuses were blown in the making of this video.
Ingredients (2 servings)
3 cups of milk - or 2 cups milk and 1 cup of half and half cream for a richer nog. Okay to use 2% milk for a lighter version.
4 egg yolks - OK to reduce this amount to 2 yolks for an even lighter version.
1 tablespoon of sugar - or a sugar substitute.
1/4 teaspoon each of nutmeg, vanilla extract, and cinnamon.
1 airline 99 cent bottle of Rum, Scotch, or Brandy.
Directions Heat 3 cups of milk over low/medium heat (do not boil) until it begins a low simmer - about 3-5 minutes.
While milk heats up, separate egg yolks in a bowl, add sugar and whisk together for a minute to mix well.
Add one cup of the heated milk to the yolk mixture a little at a time while whisking. After milk/egg is incorporated return milk and egg to the heating pot of milk and continue cooking.
Make sure egg nog does not boil and keep lightly whisking. The Eggnog will thicken slightly after about 10 minutes.
Turn off heat and set aside. If you can enjoy the Eggnog warm - or you can refrigerate it for later. The Eggnog mixture will finish thickening as it cools down to a milkshake consistency.
Add as much or little of an airline bottle of booze as suits your taste - my Homemade Eggnog is good with or without alcohol.
It's the most busy and overwhelming cooking day -- well don't fret, The 99 Cent Chef wants to take the stress out and make it a bit easier for you. I got it all here: my holiday recipes, along with a cupboard full of money-saving tips for you during this Thanksgiving and Christmas season.
Below is everything you need to serve a sumptuous and cost-saving dinner table feast. Presented with links to my recipes, easy-to-follow directions, and illustrated with yummy photos and fun videos. And make sure you bookmark this page because Christmas is right around the corner -- yikes!
First up, if you live in Los Angeles, the Grinchiest Chef would recommend getting your big bird at any Superior Grocers -- just click here to see the great deals to be had, it's incredible. (Be sure to check back, this market just opened last week right down the street from me, so the deals to be found here are just beginning.)
You can get a 10-27 pound turkey for 47 cents per pound with a $25 purchase. That's no problem, when Superior Grocers sells yams at 5 pounds for 69 cents, russet potatoes 8 pounds for 99 cents, tomatoes 4 pounds for 99 cents, yellow onions 7 pounds for 99 cents, green bell peppers 5 for a dollar, collard greens for 69 cents per pound, and pork butt (2 per package) for 77 cents a pound. (Now, that's a whole new upcoming pork dish,Mexican Carnitas, I made a video for -- you gotta grab the deals wherever they show up!)
The main event is the centerpiece, a fat turkey overloaded with stuffing. Now, wouldn't it be great if you could get away with just setting out a stack of heated Banquet Turkey Dinners? That really is the cheapest way to go. Well I know that won't fly, but one year in my bachelor days I had one. My wacky review of this frozen poultry fiasco dinner is a click away here.
But seriously, last year I posted my version of a Turkey with Stuffing recipe, just click here to read all about it. Not only is there a recipe that features my Mother-in-laws's decedent sausage stuffing, but I made a video below for you. And it's done in my newest movie technique of stop motion animation to boot.
My recipe is stuffed with cooking tips and cheap shopping sources like my local 99c only Store that carries boxes of stuffing and Hormel Bacon & Pork Sausage Links for, you guessed it, 99.99 cents. Right now they are selling everything but the bird! See their latest flyer of ingredients, here.
Come take a walk on the wild sides with The 99 Cent Rebel Chef. And you can be sure the following links will go over big with your hungry family and visiting neighbors. You've never seen stuffing made like this: Stuffing Cupcakes with Cranberry Topping & Gravy. And here's a wacky backstage video I made when PBS in Seattle flew me out to make my recipe for them.
To get the step-by-step directions for this most deliciously unique savory and sweet stuffing recipe click here. It's easy and quick to make, all you need (or borrow) is a cupcake pan. Stuffing Cupcakes are portable for an office party or any gathering you may be invited to. If you are like me, stuffing, next to roasted turkey, is the main event for my ravenous taste buds.
Boring Creamed Spinach is a typical Christmas side, but I have a Hindi twist. One of my favorite Indian restaurant side dishes is Saag Paneer, which is just like creamed spinach, but with cheese and the added spice punch of ground cumin. My version is made with easy-to-get (and lower fat) cottage cheese instead of Indian Paneer (cheese) and Ghee (butter). Once you and your family try my cheesy and creamy Saag Paneer, you won't go back to Creamed Spinach. And the recipe is a click away, here.
If you are looking for traditional sides I have the old-school French Fried Onions and Green Bean Casserole, which is right out of the 1960's Mad Mad TV series. Yea, all you need is a can opener for the green beans and Campbell's Mushroom Soup. This is a classic recipe where Betty Crocker has it right -- creamy, crunchy and so satisfying. Click here to see how easy and cheap it is to make.
Roasted Brussels Sprouts are edible Christmas ornaments that you can add to the oven during the last 30 minutes of your roasting turkey. Just drizzle them with oil and dust with salt and pepper. Go here to see the recipe details. It couldn't be simpler to do and here is my stop motion animated video to prove it.
And if that isn't enough -- it's dessert time! After you push yourself away from the table and waddle to the couch to catch a holiday game on the TV, be sure to grab a handful of my wife's Cranberry Orange and Coconut Cookies (click on the name for recipe.)
But you can't do better than desserts made by Mom. They know what makes a family happy and mine has been generous enough to show me how she does it. Here are a couple of videos I made of her homemade Pumpkin Pies and Mini Pecan Pies.
Now is the time to hit up your local grocery for cans of pumpkin, or if you are cheap like me, cans of sweet potato. You can use either, as the taste is identically delicious.
Check out my Mom's recipe for her Pumpkin Pieby clicking here. Here is my video of Mom making her luscious Pumpkin Pie.
Every Christmas holiday my wife and I eagerly await a package from Mom of her famous Mini Pecan Pies. A dozen of them travel well inside a shoebox from Louisiana to Los Angeles. These small pies are the tastiest present one can receive, and I got her recipe for you -- all you have to do is click here.
This is a great Christmas party dessert, but make sure to give your host a few, as they will disappear way too fast. If you don't believe me, just check out the video I made of Mom setting out a plateful -- and watch my relatives devour them in no time flat! (By the way, I think you will be impressed how the Chintzy Chef gets around paying normally exorbitant pecan prices.)
Well after all that slaving in the kitchen you deserve an Eggnog. In my first holiday-themed video from 2008, I made a Homemade Eggnog that went a 99 cent airline bottle of rum too far. Be sure to view past the recipe for my humorously Tipsy Tree Trimming fiasco -- blogpost with written recipe and photos here.
I hope all my visitors have a great holiday. Keep checking back here for more budget recipes and loads of new food videos.
