Thankful Jar & a Festive Egg Nog Dessert 

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​The holiday season is quickly approaching and I couldn't be more excited.  It's going to be a busy one for us.  I'm now 32 weeks pregnant, and I'm trying to be as prepared as possible.  Believe it or not, we actually went to tag our Christmas Tree last weekend.  Just about now my husband starts asking for Egg Nog, one of his favorite holiday treats.  While some brands are eliminating real eggs from their "Nogs" this year, because of the summer egg shortage, our friends at Oakhurst are committed to using real eggs as they have for generations to make their seasonal favorite Egg Nog. I also love that for every container of their Egg Nog sold this season,  Oakhurst is giving 5 cents to the Salvation Army of Northern New England. You can read all about it here. 

Personally, my favorite way to enjoy Egg Nog is in a yummy dessert, and trust me, you'll never hear my husband complain about dessert (especially with his favorite Egg Nog).  This Raspberry Egg Nog Trifle is delicious.  It has a great combination of flavors and good to have on hand for the holidays as an alternative to all those pies.  It's also quick and easy to whip up which is huge in my book these days! Here's my recipe:

Ingredients:

2 cups Oakhurst Egg Nog
1 1/2 cups Oakhurst Whipping Cream
3/4 Cup Oakhurst Whole Milk
1 small package (3.4 ounces) instant vanilla pudding mix
1 loaf of angel food cake or similar (this can be store bought or homemade) 
1 cup raspberry preserves
1 teaspoon almond extract
2 tablespoons confectioner's sugar
1/2 teaspoon pure vanilla extract
fresh raspberries (for topping)

Directions:

1. Pour your whipping cream in large bowl (note I usually put my bowl and beaters in the freezer for a few minutes prior) mix on a high speed until your cream is stiff and set aside.  
2. In a bowl, whisk milk and pudding mix until blended.  Then gradually add the Egg Nog and mix well. Fold in the almond extract and 1 cup of the whipped cream; set aside.
3. Cut cake into 1/2-in. slices; place a fourth in a 2-qt. serving bowl. Top with 1/3 cup jam. Spoon 1 cup of Egg Nog mixture over all. Repeat twice. Cover and chill for at least 2 hours.
4. Fold sugar and vanilla into remaining whipped cream; spoon on top of trifle. Garnish with raspberries

Note you can make as one large trifle with directions above or you can easily make individual trifles with the same process divided out. Enjoy!

We're hosting Thanksgiving for about 20 people, and while I'm sure it will be a little chaotic, I love doing it. We are truly blessed; we are all happy and healthy and so lucky to be adding another sweet boy to our little family this year.  We are also so blessed and thankful to have family living close by, and getting everyone together is the best.  This year the kids and I made a Thankful Jar, so everyone can take moment and take stock in all the wonderful blessings in our lives.  I've created little cards where we can all write down something we're thankful for.  I'm hoping our guests will do it on Thanksgiving, and I plan to keep it out for our family to do everyday through the holiday season. 

Our jar isn't fancy; the boys helped, which makes it special and full of character.  Creating your own thankful job is simple; grab any mason jar or similar and decorate however you wish.  We wrapped our jar in a wide burlap ribbon, made a little sign, and the boys finished it with modge podge.  Below you'll find the thankful cards we're using; print them out on card stock and have them on hand for your family and friends to give thanks this season.

Wishing all of you a great Thanksgiving and happy & healthy holiday season.  Whether you do a thankful jar or not, take time to count all your blessings.  Thanks as always for stopping by.