To make these tasty meatballs, you need a few key items: - 1 pound ground turkey or chicken - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 1 cup cranberry sauce (preferably whole berry) - 2 tablespoons honey - 1 tablespoon Dijon mustard - 1 teaspoon Worcestershire sauce These ingredients come together to create a dish that is both savory and sweet. The ground turkey or chicken keeps the meatballs light. The breadcrumbs help with texture, while the cheese adds a nice flavor. You can make your dish even prettier by adding: - Fresh cranberries Adding fresh cranberries not only makes the dish look stunning but also gives it a pop of color and flavor. If you want to switch things up, here are some ideas: - Use ground beef or pork instead of turkey or chicken. - Try almond flour or oats instead of breadcrumbs for a gluten-free option. - Swap the Parmesan cheese for a dairy-free cheese if needed. - Use maple syrup instead of honey for a vegan option. These substitutions allow you to cater to different diets while keeping the recipe delicious. {{ingredient_image_1}} 1. First, preheat your oven to 400°F (200°C). This will help your meatballs cook evenly. 2. Next, line a baking sheet with parchment paper. This makes cleanup simple. 3. In a large mixing bowl, add the ground turkey or chicken, breadcrumbs, and Parmesan cheese. 4. Add the chopped parsley, garlic powder, onion powder, salt, and pepper. 5. Mix everything well, but do not overwork the meat. This keeps them tender. 6. Shape the mixture into small meatballs, about 1 inch in size. Place them on the baking sheet. 1. In another bowl, combine the cranberry sauce, honey, Dijon mustard, and Worcestershire sauce. 2. Pour half of this sauce over the meatballs. Make sure they get coated well. 3. Bake the meatballs in the oven for 15 to 20 minutes. Check that they turn golden brown. 4. When done, remove them from the oven. Drizzle the remaining sauce over the top. 5. Toss gently to coat all the meatballs with the sauce. - Use a meat thermometer to check the internal temperature. It should reach 165°F (74°C). - Look for a golden brown color on the outside. This means they are cooked well. - If you cut one open, the meat should be no longer pink. This shows they are ready to eat. To get the best meatball texture, don't over-mix. Combine the ingredients gently. Use 1 pound of ground turkey or chicken. This keeps the meatballs tender. Add 1/2 cup breadcrumbs for structure. The breadcrumbs soak up moisture too. Grated Parmesan cheese gives flavor and helps hold them together. Remember to season with salt and pepper to taste. Making these meatballs ahead is easy. You can mix the meatball ingredients a day before. Form the meatballs and place them on a baking sheet. Cover them with plastic wrap and refrigerate. When you’re ready, bake them right from the fridge. This keeps them fresh and tasty. You can also prepare the sauce ahead. Just store it in the fridge until you’re ready to use it. Serve the warm meatballs on a large platter. Drizzle them with the cranberry sauce for a shiny look. Garnish with fresh parsley and optional cranberries for color. These meatballs pair well with toothpicks for easy eating. You can also serve them with rice or mashed potatoes. They make a great appetizer or party dish! Pro Tips Don’t Overmix: Mix the meatball ingredients just until combined to keep them tender and juicy. Use a Cookie Scoop: A cookie scoop helps ensure uniform meatball sizes for even cooking. Check for Doneness: Use a meat thermometer; meatballs should reach an internal temperature of 165°F (75°C). Serve with Fresh Herbs: Garnish with fresh parsley or additional cranberries to enhance presentation and flavor. {{image_2}} You can switch up the meat in these meatballs. Ground beef or pork adds rich flavor. For a leaner option, try ground turkey or chicken, which I use often. You can also use plant-based proteins like lentils or chickpeas. Just mash them well and mix in the other ingredients. This makes the dish great for everyone. While the cranberry sauce is tasty, feel free to get creative. You can mix in barbecue sauce for a smoky twist. If you want a spicy kick, add some sriracha or hot sauce. Consider using orange juice or zest to brighten the flavors. Each sauce change can turn this dish into a new experience. If you want a healthier version, swap breadcrumbs for oats or almond flour. This reduces carbs and makes them gluten-free. You can also use low-sodium sauces to cut back on salt. For a vegan option, use chickpeas and a vegan sauce. These simple changes keep the meatballs delicious and on track with your diet goals. To store leftover meatballs, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure they are well sealed to prevent drying out. When you’re ready to eat the leftovers, you can reheat them easily. Place the meatballs on a baking sheet. Heat your oven to 350°F (175°C). Bake them for about 10-15 minutes. You can also use the microwave. Heat them in a microwave-safe dish for 1-2 minutes, checking often. If you want to save meatballs for later, freezing is great. Place cooled meatballs in a single layer on a baking sheet. Freeze them for about an hour. Then, transfer them to a freezer bag. They can stay good for up to three months. When you’re ready to cook, just thaw them in the fridge overnight before reheating. Yes, you can use frozen meatballs for this recipe. Just make sure they are fully thawed before cooking. This will help them cook evenly. You can follow the same steps for coating them in the sauce. Just adjust the cooking time. Cook them a bit longer if they are still cold. These meatballs take about 15 to 20 minutes to cook. You should bake them at 400°F (200°C) until they are golden brown. Use a meat thermometer to check for doneness. The inside should reach 165°F (74°C). This ensures they are safe to eat. Cranberry meatballs pair well with many sides. You can serve them on toothpicks for easy eating. They also go great with rice or mashed potatoes. If you want something lighter, try a fresh salad. You could even add some roasted vegetables for a colorful plate. In this post, we covered how to make quick cranberry meatballs. You learned about main and optional ingredients, along with easy substitutions. I shared clear steps for preparation and cooking, plus tips for perfect texture. We explored variations, storage info, and answered common questions. Trying new recipes can be fun and rewarding. Enjoy these meatballs at your next gathering!
Appetizers
To make Peppermint Bark Puppy Chow, gather these key ingredients: - 9 cups Rice Chex cereal - 1 cup semi-sweet chocolate chips - 1/2 cup creamy peanut butter - 1/4 cup butter - 1 teaspoon vanilla extract - 1/2 teaspoon peppermint extract - 1 cup powdered sugar - 1/2 cup crushed peppermint candies or candy canes These ingredients create a fun treat. The Rice Chex cereal gives it a nice crunch. The chocolate, peanut butter, and butter mix to form a smooth coat. Vanilla and peppermint extracts add that sweet holiday taste. Finally, powdered sugar and crushed peppermint candies give it a festive look. You can switch up the chocolate and flavors if you want. Use milk chocolate chips instead of semi-sweet for a sweeter taste. Dark chocolate chips can bring a rich flavor. If you need nut-free options, try sun butter or soy nut butter in place of peanut butter. For flavor, consider using orange or almond extracts to change things up. Garnishes make your Puppy Chow look pretty and festive. You can sprinkle extra crushed peppermint on top for a pop of color. Try adding festive sprinkles for a fun touch. If you want to make it extra special, drizzle white chocolate over the top. This adds a nice contrast and a bit of sweetness. {{ingredient_image_1}} Start by measuring 9 cups of Rice Chex cereal. Place it in a large bowl. This cereal will give our puppy chow its crunchy texture. Make sure to set it aside while you prepare the chocolate mixture. This helps keep it from getting soggy before coating. In a medium saucepan, combine 1 cup of semi-sweet chocolate chips, 1/2 cup of creamy peanut butter, and 1/4 cup of butter. Use low heat to melt this mixture. Stir continuously until it is smooth. This will take a few minutes. Once melted, remove the saucepan from heat. Add 1 teaspoon of vanilla extract and 1/2 teaspoon of peppermint extract. Mix well until everything is combined. This step fills your kitchen with a lovely holiday scent! Pour the melted chocolate mixture over the Rice Chex cereal. Gently fold the cereal into the chocolate. Make sure all pieces are well coated. Next, take a large resealable plastic bag. Add 1 cup of powdered sugar and 1/2 cup of crushed peppermint candies into the bag. Carefully transfer the chocolate-coated cereal into the bag. Seal it tightly and shake it well. This coats the cereal in a sweet, crunchy layer. Spread the puppy chow onto a baking sheet lined with parchment paper. Let it cool for about 30 minutes. Once cooled, break it into clusters. Store the puppy chow in an airtight container for later enjoyment. To keep your Rice Chex cereal from clumping, coat it quickly. Work in small batches. Pour a little of the melted chocolate mix over the cereal. Gently fold and mix. This helps each piece get an even coat. If you pour all at once, clumps form easily. When melting chocolate, use low heat. I like to use a medium saucepan. Stir it often to avoid burning. Mix in the peanut butter and butter together. This gives a smooth texture. Remove the pan from heat as soon as it melts. Add the extracts right away for the best flavor. For leftovers, always use an airtight container. This keeps your peppermint bark puppy chow fresh. Store it in a cool, dry place. It can last up to two weeks. If you live in a warm area, keep it in the fridge. Just let it sit out for a few minutes before serving. Pro Tips Use Quality Chocolate: The better the chocolate, the richer the flavor of your puppy chow. Consider using high-quality semi-sweet chocolate chips for the best results. Crush Peppermints Efficiently: For easier crushing, place peppermint candies in a zip-top bag and use a rolling pin to break them into small pieces. This prevents pieces from flying everywhere! Coating Technique: Make sure to fold the chocolate mixture gently into the Rice Chex to avoid breaking the cereal pieces. This will help maintain a nice texture. Storage Tips: Keep your puppy chow in an airtight container at room temperature to maintain freshness. It can last for up to two weeks, but it’s so delicious, it likely won’t last that long! {{image_2}} You can add fun mix-ins to make your Peppermint Bark Puppy Chow even better. Try adding mini chocolate chips for extra chocolate flavor. Or, toss in some holiday sprinkles to make it festive. You can also use white chocolate chips for a creamy twist. Dried cranberries add a nice tart flavor. Be creative and mix what you love! This recipe can easily fit a gluten-free diet. Rice Chex cereal is naturally gluten-free, making it a great choice. Always check labels on other ingredients to ensure they are gluten-free too. Use a gluten-free powdered sugar if needed. With these easy swaps, everyone can enjoy this treat. You can make this recipe vegan with a few simple changes. Use dairy-free chocolate chips instead of semi-sweet ones. Swap creamy peanut butter for almond or cashew butter if you prefer. Replace butter with coconut oil for a rich flavor. Finally, check that your powdered sugar is vegan-friendly. These small changes make this treat perfect for anyone! To keep your Peppermint Bark Puppy Chow fresh, store it in an airtight container. This helps prevent moisture from ruining the texture. Place the container in a cool, dark spot. Avoid direct sunlight and heat sources. If you plan to keep it longer, consider freezing it. Use glass jars or plastic containers with tight lids. These containers seal well and keep air out. If you have a vacuum-sealable bag, that works great too. Just pack the puppy chow tightly inside. This method helps it last longer and keeps it crunchy. Peppermint Bark Puppy Chow stays fresh for about two weeks at room temperature. If stored in the fridge, it can last up to a month. Look for signs of spoilage like a stale smell or changes in color. If it feels soft or sticky, it's time to toss it. Always taste a small piece if unsure. Enjoy your holiday treat while it's at its best! Yes, you can make Peppermint Bark Puppy Chow ahead of time. It keeps well for up to two weeks when stored correctly. Just place it in an airtight container. This makes it a great treat to prepare for holiday gatherings. The flavors will blend and become even more delightful over time. If you need a substitute for Rice Chex, try Corn Chex or Crispix. Both options will give you that crunchy texture. You can also use gluten-free Chex if you prefer. Just ensure the cereal is plain, as flavors may change the taste of the treat. To adjust the sweetness, you can reduce the amount of powdered sugar. Start with half a cup and taste. If you want it sweeter, add more gradually. You can also use less chocolate if you prefer a less sweet outcome. This allows you to customize it to fit your taste. Yes, peppermint extract is safe for desserts. Just use it in small amounts to avoid overpowering flavors. The extract adds a refreshing taste that pairs well with chocolate and peanut butter. Always check the label for any allergies or ingredients you may want to avoid. Peppermint Bark Puppy Chow is a fun and easy treat. This blog covers essential ingredients, step-by-step instructions, and helpful tips. You can use alternative flavors and create variations for special diets. Proper storage ensures your treats stay fresh. With this guide, you can make delicious snacks any time of year. Enjoy sharing your tasty creation with friends and family. Your treats will impress everyone!
Desserts
- 12 frozen potstickers - 6 cups vegetable broth - 1 cup baby bok choy, chopped - 1 cup mushrooms, sliced (shiitake or button) - 2 green onions, chopped - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons soy sauce - 1 tablespoon sesame oil - Salt and pepper to taste These key ingredients form the heart of the soup. The frozen potstickers add a nice flavor and texture. The vegetable broth acts as a warm base, while bok choy and mushrooms bring freshness and nutrients. Garlic and ginger provide a great aroma and depth of flavor. - Chili flakes for heat - Fresh cilantro for garnish If you like spice, add chili flakes for a kick. Fresh cilantro brightens the soup and adds a lovely finish. You can mix and match these to suit your taste. - Large pot - Wooden spoon or spatula - Knife and cutting board - Measuring spoons and cups These tools make the cooking process easy and fun. A large pot allows for plenty of soup, while a wooden spoon helps mix without scratching. A good knife and cutting board make chopping quick and safe. Use measuring tools to get the right amounts for each ingredient. {{ingredient_image_1}} Start by heating 1 tablespoon of sesame oil in a large pot over medium heat. When the oil is warm, add 2 cloves of minced garlic and 1 tablespoon of grated ginger. Stir these until they become fragrant. This should take about 1-2 minutes. The smell will make your kitchen feel warm and inviting. Next, pour in 6 cups of vegetable broth. Bring this mixture to a gentle simmer. You want the broth to be warm and flavorful, ready to blend with the potstickers and veggies. Now, it’s time to add the potstickers. - Cooking Time for Potstickers Take 12 frozen potstickers from the pack and add them to the simmering broth. Let them cook for about 5-7 minutes. Stir them gently to ensure they don’t stick to the pot. You’ll see them start to float, which means they are cooking well. - Final Seasoning and Serving Once the potstickers are cooked, add 1 cup of sliced mushrooms and 1 cup of chopped baby bok choy. Cook for an additional 3-4 minutes. You want the veggies to be tender but still bright. Stir in 2 tablespoons of soy sauce. Season with salt, pepper, and optional chili flakes for a kick. Remove from heat. Serve the soup hot, garnished with chopped green onions and fresh cilantro. Enjoy your delicious bowl of Minute Potsticker Soup! To get the best potstickers, choose high-quality ones. I love frozen potstickers for this soup. They cook quickly and add great flavor. - Cook them in a hot pot to get a nice sear. - If you want a crispy touch, pan-fry them first before adding to the soup. - Remember to stir gently when cooking to avoid breaking them. Flavor is key in any soup. Here are my top tips: - Use fresh garlic and ginger; they add a bright taste. - Add extra soy sauce for more depth. - A splash of sesame oil adds rich, nutty notes. - Spice it up with chili flakes if you like heat. - Fresh herbs like cilantro make the soup vibrant and fresh. Cooking doesn't have to take long. Here’s how to save time: - Prep your ingredients ahead of time. Chop veggies and store them in the fridge. - Use pre-minced garlic and ginger for even quicker prep. - Keep your broth simmering while you add potstickers; this speeds up cooking. - You can even use store-bought broth to save time. These tips will help you make this dish fast and easy. Enjoy your cooking! Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh bok choy and mushrooms to enhance the flavor and nutrition of your soup. Customize Your Heat: Adjust the amount of chili flakes based on your spice preference, or substitute with sriracha for a different kick. Garnish for Flavor: Don't skip the fresh cilantro; it adds a burst of freshness that elevates the soup’s taste. Make It a Meal: Add some cooked noodles or tofu to turn this soup into a heartier meal that’s perfect for lunch or dinner. {{image_2}} You can easily make this soup vegetarian or vegan. Simply use vegetable broth and skip any meat. For protein, add tofu or tempeh. Both options soak up flavor well. You can also add extra veggies like carrots or bell peppers for more texture. These additions make the soup filling and nutritious. If you love meat, you can add cooked chicken, pork, or shrimp. Just stir in the meat after adding the potstickers. Make sure it's fully cooked before adding it to the soup. This adds a hearty taste and makes the meal more satisfying. Ground meat can also work well if you prefer a different texture. For those who enjoy a kick, add chili flakes or fresh sliced chili peppers. You can mix in a dash of sriracha or chili oil for extra spice. Adjust the heat to your liking. Just remember, start small. You can always add more if needed. The heat will balance nicely with the savory flavors of the broth and potstickers. To store leftover soup, let it cool down first. Transfer the soup into an airtight container. Make sure you seal it well. This keeps it fresh for later use. You can keep it in the fridge for about 3 to 4 days. If you think you won't eat it soon, you might want to freeze it. When you are ready to enjoy the soup again, take it out of the fridge or freezer. If it's frozen, let it thaw overnight in the fridge. To reheat, pour the soup into a pot on medium heat. Stir it gently and let it warm up. You can also use the microwave. Heat it in a microwave-safe bowl. Stir every minute until it's hot. Freezing is a great option for long-term storage. Make sure your soup is cool before freezing. Pour the soup into freezer-safe containers or bags. Leave some space at the top, as it will expand when frozen. Label the containers with the date. You can freeze it for up to 3 months. When you want to eat it, follow the thawing and reheating steps. To make this soup gluten-free, choose gluten-free soy sauce. Many brands offer this option. You can also pick gluten-free potstickers. Check the labels, as some brands use wheat. Yes, you can use fresh potstickers. They will cook faster, so reduce the cooking time. Fresh potstickers usually need about 3-5 minutes in the broth. You can add many vegetables to the soup. Here are some ideas: - Carrots, sliced thin - Snow peas, trimmed - Spinach, roughly chopped - Broccoli florets - Use any fresh greens you like. - Add leftover cooked chicken or shrimp for protein. - Try different mushrooms for unique flavors. - Swap bok choy for kale or napa cabbage. - Use vegetable broth or chicken broth as a base. - Replace sesame oil with olive oil if needed. Minute Potsticker Soup is a simple, tasty dish that anyone can make. You learned about key ingredients, tips, and variations to spice it up. Now, you can create your own version using your favorite flavors. Remember to store leftovers properly for later enjoyment. Dive into this recipe, explore, and make it your own. Enjoy the warmth and comfort of a bowl of potsticker soup any time!
Dinner
To make this festive eggnog punch, gather these simple ingredients: - 4 cups whole milk - 1 cup heavy cream - 4 large eggs - 1 cup sugar - 1 teaspoon vanilla extract - 1 teaspoon ground nutmeg - 1/2 teaspoon ground cinnamon - 1/4 cup maple syrup - Whipped cream for topping - Extra nutmeg for garnish You can easily adjust some of these ingredients. For a lighter drink, use low-fat milk instead of whole milk. If you want less sugar, try using a sugar substitute. For a creamy flavor, replace heavy cream with coconut cream. You can also use almond milk or oat milk if you need a dairy-free option. Garnishing your eggnog punch makes it look festive and fun. Top each glass with a generous dollop of whipped cream. For an extra touch, sprinkle more nutmeg on top. You might even add a cinnamon stick for a warm aroma. These little details will impress your guests! {{ingredient_image_1}} Making eggnog punch is fun and easy. You will need to gather your ingredients first. Make sure you have a large mixing bowl, a whisk, and a saucepan. This drink is great for parties or family gatherings, and it serves 8-10 people. 1. Start by cracking 4 large eggs into a large mixing bowl. 2. Use a whisk to beat the eggs until they are frothy and light. This takes about 2-3 minutes. 3. Slowly add 1 cup of sugar to the beaten eggs. Keep whisking until it is fully mixed. 4. In a saucepan, combine 4 cups of whole milk, 1 cup of heavy cream, 1 teaspoon of vanilla extract, 1 teaspoon of ground nutmeg, and 1/2 teaspoon of ground cinnamon. 5. Heat the mixture over medium heat. Stir it occasionally, but do not let it boil. Heat it until it is just warm. 6. Gradually pour the warm milk mixture into the egg mixture. Whisk constantly to temper the eggs and prevent them from scrambling. 7. Pour the combined mixture back into the saucepan. Cook it on low heat. Stir gently until it thickens slightly, which takes about 5-7 minutes. 8. Remove the saucepan from heat and stir in 1/4 cup of maple syrup. This adds sweetness and flavor. Let the eggnog mixture cool at room temperature. After it cools, refrigerate it for at least 1 hour. This helps it chill and enhances the flavors. When you are ready to serve, pour the chilled eggnog into punch bowls or glasses. Add a dollop of whipped cream on top of each serving. Finish with a sprinkle of extra nutmeg for a festive touch. Enjoy your delicious eggnog punch! When you beat eggs, start with a clean bowl. It helps the eggs whip better. Use a whisk for best results. Whisk the eggs until they look light and frothy. This takes about 2-3 minutes. The more air you add, the fluffier your eggnog will be. Be gentle but firm in your motions. To get the right texture, add the warm milk slowly. This step is called tempering. It keeps the eggs from cooking too fast. Keep whisking as you pour the milk in. Once combined, return the mix to low heat. Stir gently until it thickens a bit. It should coat the back of a spoon. If it gets too thick, you can add a little milk to loosen it. Serve your eggnog in festive punch bowls. It looks great and invites people to try it. For a fun touch, add cinnamon stick stirrers. This adds flavor and makes it more festive. Top each glass with whipped cream and a sprinkle of nutmeg. This gives it a nice finish. You can also use holiday-themed cups for added cheer. Pro Tips Chill the Ingredients: For an extra refreshing eggnog, chill the milk and cream before mixing. This helps maintain a cool temperature when serving. Fresh Spices Matter: Use freshly grated nutmeg and cinnamon for a more vibrant flavor compared to pre-ground spices. Tempering Technique: When adding the warm milk to the eggs, pour slowly while whisking constantly to avoid scrambling the eggs. Serving Suggestions: Garnish with a sprinkle of nutmeg and a cinnamon stick for an elegant touch, and serve in clear glassware to showcase the creamy texture. {{image_2}} You can make your eggnog punch with or without alcohol. For the alcoholic version, add rum or bourbon. Start with 1 to 2 cups, depending on your taste. If you prefer a non-alcoholic drink, just skip the booze. The base is still creamy and sweet. This makes it great for everyone at parties. Get creative with flavors! You can add chocolate or caramel for a twist. To make chocolate eggnog, stir in cocoa powder or chocolate syrup. For caramel eggnog, drizzle in some caramel sauce. You can also play with spices. Try adding cardamom or ginger for a unique taste. These changes keep your eggnog punch exciting and fresh. Seasonal flavors bring more fun to your drink. Add peppermint for a refreshing touch during winter. Just crush some peppermint candies and mix them in. You could also use peppermint extract. For a cozy vibe, consider adding a splash of maple syrup. This gives your eggnog a warm, rich flavor. These touches make your eggnog punch feel special for the holidays. To store leftover eggnog punch, pour it into an airtight container. Make sure the lid seals tightly. This helps keep the flavors fresh. Place the container in the fridge. It’s best to use it within three days for the best taste. Eggnog punch lasts in the fridge for about three days. If you want to reheat it, do so gently. Warm it on low heat in a saucepan. Stir often to avoid cooking the eggs. Never let it boil, as this can spoil the texture and flavor. You can freeze eggnog punch if you need to save some for later. Use freezer-safe containers, leaving space for expansion. When ready to use, thaw it in the fridge overnight. Stir well before serving since it may separate. For best results, consume frozen eggnog within three months. Yes, you can make Eggnog Punch ahead of time. Prepare the eggnog, then let it cool. After it cools, store it in the fridge for up to two days. This helps the flavors mix well. Just stir it before serving. Serve Eggnog Punch in festive punch bowls or glasses. A dollop of whipped cream on top adds a nice touch. Sprinkle extra nutmeg for flavor and looks. For fun, use cinnamon sticks as stirrers. This makes your drink look special for any party. Yes, you can use dairy alternatives. Substitute whole milk and heavy cream with almond milk, oat milk, or coconut milk. Ensure the alternatives are unsweetened for the best taste. This way, everyone can enjoy your Eggnog Punch, even those with dairy restrictions. You learned about the key ingredients, measurements, and garnishes for Eggnog Punch. I shared how to prepare, cook, and serve it with simple steps. Tips on egg beating and achieving the right texture were included. You saw different variations and storage tips to keep your punch fresh. In just a few steps, you can impress family and friends with this festive drink. Try your favorite variations or garnishes. Have fun making and sharing your Eggnog Punch!
Drinks

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Hi, I'm Ashlyn!

Hi, I'm Ashlyn!

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