1 box of yellow cake mix, I use Duncan Hines
2 8 ounce dairy topping, like Cool Whip, thawed
2 cans of whole berry cranberry sauce
2 Tablespoons hot water
1 bag of Bits of Brittle Toffee Bits
1 box of instant vanilla pudding
1/2 gallon of egg nog
Christmas sprinkles, optional
Gingerbread man cookie, optional
Preheat oven to 350 degrees. Make cake according to package directions. Instead of adding water, use one cup of egg nog instead. Bake in a 13 x 9 pan for 23-28 minutes and cool.
Prepare pudding according to package directions. Instead of using milk, use egg nog instead. Beat egg nog and pudding together on high speed for about four minutes. Put in refrigerator to set. That should only take about 5 minutes but you can do this the day before.
Open a can of whole cranberry sauce. Put in a bowl and add 1 Tablespoon of hot water. Stir and this will become smooth and easier to spread. I just opened one can at a time. Easier for me to keep the cranberry layer even.
Cut up cake into pieces and make that the first layer of the trifle. Use the pudding for the next layer. Spread a layer of whip topping on top of the pudding. Add a layer of cranberry sauce. You will use the entire can for each layer. Next sprinkle on the toffee bits and repeat the layers. For the last layer I added a layer of whip topping on top of the cranberry sauce and covered the whip topping with toffee bits. I used a 1M tip to decorate the top of my trifle. Added sprinkles and a Pepperidge Farm gingerbread man cookie. This can be made a day ahead. Keep refrigerated until read to serve. Enjoy!
I made this cheesecake to celebrate my four years of food blogging. Tis the season to eat or drink egg nog! I hope you enjoy this wonderful cheesecake as much as I had the pleasure of making it. Happy Holidays!
2 cups graham cracker crumbs, I used Keebler
3/4 teaspoon nutmeg
2 Tablespoons of sugar
1 stick of butter, melted
Combine graham cracker crumbs, sugar and nutmeg. Add melted butter and it well. Place into a springform pan. Form crust on the bottom and halfway up the sides of the pan. Place in freezer.
3 8 ounce packages of cream cheese, room temperature
1 cup of sugar
3 eggs, room temperature
2 Tablespoons of cornstarch
2 Tablespoons of vanilla
3/4 cup sour cream
3/4 cup egg nog
4 Tablespoons rum
Preheat oven to 325 degrees. Combine cream cheese and sugar and beat until fluffy. Add eggs one at a time and mix well. Add cornstarch and combine. Mix vanilla, sour cream, egg nog and rum, blending well. Place in springform pan and bake 1 hour – 1 hour 15 minutes until center is about set. I baked my cheesecake for approximately 1 hour 10 minutes. Cool for 15 minutes and remove ring from springform pan. Cool completely and place in refrigerator.
Rum Caramel Sauce:
1 cup packed brown sugar, light or dark whatever you have
1/2 cup heavy cream
3 Tablespoons rum
1 Tablespoon cornstarch
Place everything in a heavy saucepan. Bring to a rolling boil and boil for 6 minutes, stirring frequently. Cool. Pour on top of cheesecake. Serve and enjoy!
I love egg nog. I knew when I made my pumpkin mousse that eventually I would get around to making egg nog mouse. This recipe does not disappoint. A light creamy dessert that is perfect for the holidays.
1 8 ounce block of cream cheese, room temperature
1 cup eggnog
3 teaspoons of cornstarch
8 ounces of heavy whipping cream
2 teaspoons of nutmeg
3/4 cups of powdered sugar
Whip cream for garnish, optional
Nutmeg for garnish, optional
In a chilled mixing bowl that has been refrigerated a minimum of 20 minutes (attachment too) blend cream cheese in a chilled bowl until smooth. Add egg nog and blend until smooth. Add cornstarch and combine. Pour in whipping cream and add nutmeg and whip into stiff peaks. Add powdered sugar. Pour into bowls and refrigerate several hours or overnight until set. Garnish with whip cream and nutmeg. Makes 6 one cup servings. Enjoy!
One thing I love about the holidays is egg nog season! My favorite thing for breakfast is French Toast. I thought I would create a new breakfast casserole to celebrate my love for both. I love the crispy edges and the moist custard in this French Toast casserole.
1 loaf (16 ounces) of crusty white bread, I used 2 day old sourdough, torn into pieces
Butter for greasing casserole dish
2 1/2 cups egg nog, I used Publix low fat (my favorite)
2 teaspoons of vanilla
2 teaspoons of nutmeg
2 teaspoons of rum extract, optional
Place torn pieces of bread in a buttered casserole dish. In a mixer, blend eggs, egg nog, extracts and nutmeg. Pour mixture over bread. Press down slightly and to make sure all bread is in the custard mixture. Cover and refrigerate overnight.
Casserole after 24 hours in refrigerator.
Preheat oven to 350 degrees. Set casserole dish out of the fridge while your oven is pre-heating. Bake 30 – 45 minutes. I baked mine for 45 minutes, it had a slightly firmer top with moist insides like a bread pudding. You can cover your dish with foil if you do not prefer a firmer top. Sprinkle with powdered sugar, top with fresh fruit or serve with maple syrup. Enjoy!