Day 1 Pantry Challenge I

#threeriverschallenge Low Spend Challenge
Jessica from Three Rivers Homestead is hosting the challenge and here is a link to her channel;    • No Groceries For 2 Months ~ All About the ...  

Eggnog French Toast
-12 slices challah bread
Custard;
-6 eggs
-1 cup eggnog
-1/4 cup sugar
-1/4 teaspoon cinnamon
-1/8 teaspoon nutmeg
-pinch salt
-1 teaspoon vanilla
Mix all custard ingredients in bowl; dip bread into custard for 20 to 30 seconds each side. Heat skillet over medium heat, grease skillet with butter and cook french toast until golden brown on each side.

Black Eye Pea Soup
Ingredients
• 1 lb. dried black-eyed peas
• 8 cups chicken broth
• 1 pint canned diced tomatoes
• 6 slices bacon cooked and sliced
• 1 cup diced ham
• 1 diced sweet onion
• 1 garlic clove minced
• 2 Bay leaves
• Salt/Pepper to taste
• pinch red pepper flakes
• 2 Knorr chicken bouillon cubes

Instructions
• Rinse dried peas and add to the slow cooker.
• Sauté bacon, ham and onion in fry pan until bacon renders fat and onion is translucent. Add garlic and cook for one minute.
• Add the chicken broth, can of diced tomatoes, bacon, ham, onion, garlic, bay leaves, salt and pepper, red pepper flakes and Knorr chicken cubes. Stir.
• Cover and cook on HIGH FOR 7 hours. Do not open the lid during the cooking time.
• Test for seasoning at the end of the cooking time.
• For creamier beans remove 1 cup of the beans and mash. Add back to the slow cooker and stir.
Honey Baked Ham

Ingredients
-Spiral Ham
-Glaze
-2 tablespoons melted butter
-1 tablespoon Dijon mustard
-1/3 cup honey
-Dry Rub
-1 ½ cups sugar
-1/2 tsp nutmeg
-1/2 tsp ground cloves
-1/2 tsp cinnamon
-1/4 tsp paprika
-1/4 tsp ginger
-1/4 tsp all spice

Directions
Preheat oven to 325. Set ham on roasting rack. Add glaze ingredients to bowl, brush onto ham. Bake 20 minutes per pound or until internal temperature is 140. Let ham rest for 15 minutes. Combine dry rub in bowl; use half of the dry rub to coat outside of ham and use kitchen torch to caramelize outside of ham. Take remainder of dry rub (¾ cup) and add 1/3 cup ham drippings (use a fat seperator); place in a saucepan. Bring to a boil and simmer 5 minutes; drizzle over ham slices while plating.
Scalloped Potatoes

Ingredients
-10 potatoes, peeled and sliced
-2 tsp salt
-1 tsp pepper
-4 Tablespoon Garlic Butter
-1/3 cup flour
-3 (12 oz) cans evaporated milk
-water to cover potatoes

Directions
Season potatoes with salt and pepper. Toss potatoes with flour to coat. Place potatoes into greased baking dish, add milk, and water if needed to cover the potatoes. Dot butter across top of potatoes. Bake at 400 for about 45 minutes to an hour. Allow to cool 10 minutes before serving.

Compound Garlic Butter
4 cloves garlic, grated on micro-plane
-1 tsp Kosher salt
-1 Tablespoon EVOO
-1 Tablespoon lemon juice
-1 Tablespoon minced fresh parsley
-1 tsp minced fresh chives
-1/8th tsp dried Italian seasoning
-1 cup butter, softened
Mix all ingredients together in a bowl.

Collard Greens

Ingredients
-2 pounds collard greens
-2 tablespoon bacon drippings
-3 cloves garlic
-1 teaspoon salt
-1 teaspoon pepper
-1/2 teaspoon red pepper flakes
-1/2 cup water or chicken stock

Directions
Remove stems from collard greens by holding the end of the stem and stripping by pulling down. Stack collards, roll and cut into ½ inch slices, then cut down the center. Heat bacon grease; add garlic and red pepper flakes; saute for one minute. Add collard greens, salt, and pepper. Saute for 5 minutes, then add water. Continue cooking over medium heat until liquid has evaporated, about 3-4 additional minutes.

Lemon Brownies
   • Lemon Brownies I Recipe Share