Ingredients:
- 16 oz regular (or nondairy cream cheese), softened
- 1/2 cup sugar
- 2 Tbsp flour
- 1/4 tsp salt
- 1/2 tsp nutmeg
- 2 Tbsp dark rum or 2 tsp vanilla extract
- 3/4 cup Eggnog (can use Dairy-free silk nog, Vanilla soymilk or almondmilk!)
- 2 eggs
- 1 9-inch deep-dish graham cracker crust
- 16 graham cracker squares, crushed
- 1/4 cup butter, melted
Directions:
Crust
- Preheat oven to 350 degrees F
- In a medium bowl, mix together graham cracker crumbs and melted margarine. Place mixture in a 9 inch pie pan and press firmly into bottom and sides of pan.
- Bake in preheated oven for 8 minutes.
Filling
- Preheat oven to 325°F.
- Using an electric mixer beat cream cheese, sugar, flour, salt and nutmeg until light and fluffy, scraping sides of bowl.
- Beat in rum or vanilla and Eggnog.
- Beat in eggs, one at a time.
- Pour into prepared crust and bake for 25-30 minutes until set.
- Chill.
Ingredients:
- 1 cup margarine
- 1 cup white sugar
- 1 egg
- 1 cup eggnog
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups confectioners' sugar
- 3 tablespoons eggnog
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the margarine and white sugar until smooth. Stir in the egg and 1 cup eggnog. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture so it is well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- To prepare the icing, put the confectioners' sugar into a small bowl. Stir in the remaining eggnog one tablespoon at a time until the desired consistency is reached. Spread onto cooled cookies and let dry before serving.
Ingredients:
- 1 cup butter
- 1 cup sifted confectioners' sugar
- 1 egg
- 1 1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup crushed peppermint hard candies
- 1/2 cup white sugar
Directions:
Preheat oven to 375 degrees F
In a large bowl, combine butter, confectioners' sugar, egg, almond extract and vanilla extract. beat until smooth. Mix in flour and salt.
Roll into 4 inch strips, place on baking sheet. (Dough may be divided in half and colored with 1/2 teaspoon red food coloring, if desired. Roll each color into strips, place side by side, press together lightly and twist like a rope.) Curve top down to form handle of cane.
Bake in preheated oven for 9 to 10 minutes. While still warm, remove from pan and sprinkle with candy and sugar mixture.
Ingredients:
- 1 cup unsweetened cocoa powder
- 2 cups white sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup confectioners' sugar
Directions:
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
- 4 cups frozen shredded hash brown potatoes
- 1 pound bulk pork sausage, cooked and drained
- 1/2 pound bacon strips, cooked and crumbled
- 1 medium green pepper, chopped
- 2 cups (8 ounces) shredded cheddar cheese, divided
- 1 green onion, chopped
- 1 cup Reduced Fat Bisquick® mix
- 1/2 teaspoon salt
- 4 eggs
- 3 cups 2% milk
- In a large bowl, combine the hash browns, sausage, bacon, green pepper, 1 cup cheese and onion. Transfer to a greased 13-in. x 9-in. baking dish.
- In another bowl, whisk the biscuit mix, salt, eggs and milk; pour over the top. Sprinkle with remaining cheese. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.
- 1 18-oz. pkg.chocolate sandwich cookies with white filling, finely crushed
- 1 8-oz. pkg.cream cheese, softened
- 1 lb.white baking chocolate, melted
- 1/2 cup brown sugar, packed
- 1/2 cup ketchup
- 1 1/2 lbs lean ground beef
- 3/4 cup milk
- 2 eggs
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 small onion, chopped
- 1/4 teaspoon ground ginger
- 3/4 cup saltine cracker crumbs, finely crushed or use bread crumbs finely processed.
- Preheat oven to 350 degrees. Lightly grease a 5 x 9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
- In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear.
