Old Fashioned Eggnog

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Old Fashioned Eggnog

Ingredients

  • 6 eggs
  • 1 cup sugar
  • 1/2 tsp vanilla
  • 1/4 tsp nutmeg
  • 2 cups milk
  • 2 cups heavy whipping cream
  • 3/4 cup brandy
  • 1/3 cup dark rum

Instructions

  • Preparation: Chill everything before starting, for best results. Beat eggs until frothy, then beat in sugar, vanilla and nutmeg. Slowly stir in brandy, rum, cream and milk. Chill again, and serve eggnog cold.

A super rich eggnog with cream and milk, with a bit of a kick from brandy and rum. An indulgence for the holiday season, or any time of the year for that matter. Why wait for Christmas?

Spiked Almond Joy Hot Cocoa

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Spiked Almond Joy Hot Cocoa

Author: Holiday of Ohio

Ingredients

  • 1 1/2 oz. 3 tbsp. coconut rum
  • 1 packet Swiss Miss Sensible Sweets Diet Hot Cocoa Mix
  • 1 drop almond extract
  • Optional: Fat Free Reddi-wip

Instructions

  • In your favorite mug, prepare cocoa with 3/4 cup hot water according to package instructions. Add the rum and almond extract. (Remember, just one DROP of extract!) Stir and, if you like, top with a generous squirt of Reddi-wip. Enjoy, preferably wrapped in a blanket by a roaring fire.

 

Eggless Eggnog

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Eggless Eggnog

Author: MissyB

Ingredients

  • 1 3.5 ounce package instant French vanilla pudding
  • 1 1/2 quarts milk
  • 2 1/2 teaspoons rum flavored extract
  • 1/2 teaspoon nutmeg

Instructions

  • In a large bowl, combine the pudding mix with 2 cups of milk, following package directions; allow to chill for 5 minutes.
  • To the pudding stir in the rum flavoring and nutmeg, then slowly mix in the remaining 4 cups of milk until the mixture is a thick but drinkable consistency.
  • Chill until ready to serve.

 

Cinnamon chip/oatmeal cookies

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Cinnamon chip/oatmeal cookies

Servings: 48
Author: Connie Cloud

Ingredients

  • 1 ½ c flour
  • 1/3 c sugar
  • 1 ½-2 c oatmeal
  • 1/2 c packed brown sugar
  • 1 ½ tsp baking soda
  • 2 eggs
  • 1 bag Hershey cinnamon chips
  • 1 ½ tsp vanilla
  • 1 c butter softened or margarine

Instructions

  • Preheat oven 350 degrees
  • In a bowl cream the butter, brown sugar, and sugar til smooth. Add eggs and vanilla, mix well.
  • In another bowl mix flour and baking soda, cinnamon chips and oatmeal. Add the butter mixture and mix well. Batter will be stiff.
  • If making bars, lightly spray a 13 x 9 baking pan and spread mixture evenly and bake for about 25-30 minutes or until golden brown.
  • If making cookies, drop a spoonful on cookie sheets and bake 10-12 minutes. Cool on pan for 1-2 minutes then remove to a cooling rack.

 

Home Made Creamy Cooked Eggnog

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Home Made Creamy Cooked Eggnog

Author: Christmasstar

Ingredients

  • 4 egg yolks
  • 1 pint whole milk
  • 1 cup heavy cream
  • 3 ounces bourbon
  • 4 egg whites
  • 1/3 cup sugar plus 1 tablespoon

Instructions

  • In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
  • In a medium saucepan, over high heat, combine the milk and heavy cream and bring just to a boil, stirring occasionally. Remove from the heat and gradually *temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F.
  • Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
  • In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
  • Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
  • In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

Notes

*Temper...
First dribble a small amount of hot milk in a steady stream into the eggs and sugar while quickly whisking the two together. This raises the temperature of the egg and sugar and gradually and cools the milk slightly.
Continue to dribble in the hot milk and whisk until you feel, with your hand, that the bowl's side or bottom has become warm or as close as possible to the liquid's temperature. Doing this is a good indicator of telling if the egg and sugar has been warmed up.
The eggs won't scramble or the milk won't curdle at this point, because they have been warmed gently. But, always keep the mixture moving - don't stop whisking.
You can make this alcohol free by omitting the bourbon.
Also put a shaker of nutmeg next to the bowl of eggnog for those who like to add it to thier drink

 

Peppermint Oreo Cheesecake

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Peppermint Oreo Cheesecake

Author: Kay

Ingredients

  • 1 8 oz pkg of Philadelphia cream cheese softened
  • 1 8 oz tub of Cool Whip
  • 1/4 cup sugar
  • 6 peppermint sticks crushed
  • 1 Oreo cookie pie crust

Instructions

  • In a medium size mixing bowl and using a mixer, combine cream cheese, sugar, and cool whip. Add appx. 3 tsps. of the crushed peppermint. Blend until mixture is firm, about 5 minutes. Spoon into pie crust. Smooth mixture, but be careful not to break crust. Sprinkle remaining peppermint over pie. Chill.

Notes

It is better to press mixture very lightly and smooth from the middle and go outward to avoid breaking the crust.

 

Spicy Pumpkin Bread

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Spicy Pumpkin Bread

Servings: 36
Author: Tinsel

Ingredients

  • 2-23 cups sugar
  • 3-1/3 cups all-purpose flour
  • 2/3 cup butter
  • 4 eggs
  • 2 cups pumpkin/30 oz. can
  • 2/3 cup water
  • 4 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon mace
  • 1 teaspoon cloves
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1-1/2 teaspoons salt
  • 2 teaspoons pumpkin pie spice
  • 4 cups raisins

Instructions

  • Cream sugar and butter. Add eggs and blend. Add pumpkin, water, spices and salt and blend. Add flour, baking powder and baking soda. Blend. Mix in raisins.
  • Pour batter into greased loaf pans. Bake at 350 degrees for 60 to 75 minutes or until firm to the touch in the center.

Notes

For muffins, fill 2/3 of the way and bake for about 20 minutes. I love pumpkin bread! It's my favorite homemade holiday dessert. The basic recipe came from my best friend's grandmother, but the recipe has evolved over the decades in our family into a luscious and spicy dessert. For those family members who don't have the time or talent for baking, it makes a tasty and thoughtful holiday gift. Enjoy!

 

Pumpkin Mousse

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Pumpkin Mousse

Ingredients

  • 1 1/2 cups cold fat free milk
  • 1 package 1 ounce sugar free instant butterscotch pudding mix
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 cup fat free whipped topping divided In a large bowl,

Instructions

  • whisk whole milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger, and allspice; fold into pudding. Fold in 1/2 cup whipped topping. Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Sprinkle with cinnamon.