"Use orange liqueur or orange juice to flavor these dipped truffles. This is a very easy recipe, requiring no candy thermometer and no sensitive tempering of the chocolate."

                                                                                                                                           5 h 30 m12 servings159 cals

Ingredients

✔1/4 cup unsalted butter
✔3 tablespoons heavy cream
✔4 (1 ounce) squares semisweet chocolate, chopped
✔2 tablespoons orange liqueur
 ✔1 teaspoon grated orange zest
✔4 (1 ounce) squares semisweet chocolate, chopped
✔1 tablespoon vegetable oil

Directions

1⇨In a medium saucepan over medium-high heat, combine butter and cream. Bring to a boil, and remove from heat. Stir in 4 ounces chopped chocolate, orange liqueur, and orange zest; continue stirring until smooth. Pour truffle mixture into a shallow bowl or a 9X5 in loaf pan. Chill until firm, about 2 hours.
2⇨Line a baking sheet with waxed paper. Shape chilled truffle mixture by rounded teaspoons into small balls (a melon baller also works well for this part). Place on prepared baking sheet. Chill until firm, about 30 minutes.
3⇨In the top of a double boiler over lightly simmering water, melt remaining 4 ounces chocolate with the oil, stirring until smooth. Cool to lukewarm.
4⇨Drop truffles, one at a time, into melted chocolate mixture. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into the pan before transferring back onto baking sheet. Chill until set.

You can really taste the eggnog in this lovely, rich, moist cake. No eggnog? No problem. You can make enough for the recipe in a jiffy. Nothing says Southern hospitality like this impressive cake. If you like, set aside and tint 1/4 cup of the frosting to your desired shade for decorating the top."

                                                                                                                                          3 h 40 m12 servings594 cals



Ingredients

   Cake:

✔1/2 cup butter, room temperature
✔1 1/4 cups white sugar
✔3 eggs, room temperature
✔1 teaspoon vanilla extract
✔1/4 teaspoon finely grated lemon peel
✔2 cups all-purpose flour
✔2 teaspoons baking powder
✔1 teaspoon salt
✔1 cup prepared eggnog (or see notes for recipe)

   Frosting:

✔1/4 cup all-purpose flour
✔1/4 teaspoon salt
✔1 1/2 cups prepared eggnog (or see notes for recipe)
✔1 cup butter, room temperature
✔1 1/2 cups white sugar
✔1 1/2 teaspoons vanilla extract
✔1/4 teaspoon rum-flavored extract
✔1/8 teaspoon finely grated lemon peel
✔1/2 cup finely chopped toasted pecans (optional)

Directions

(1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
(2) Beat 1/2 cup butter and 1 1/4 cups sugar with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add eggs, one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel, mixing well.
(3) Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon. Divide batter evenly between prepared pans.
(4) Bake in preheated oven until cake springs back when touched lightly with a fingertip or a toothpick inserted in the centers comes out clean, 30 to 35 minutes (test both cake layers). Cool in pans for 10 minutes before inverting on a wire rack to cool completely.
(5) To make frosting, combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 1/2 cups eggnog, whisking until smooth.
(6) Bring to a boil over medium heat, stirring frequently. When mixture boils, cook for 2 minutes, whisking constantly, until thickened. Remove from heat and let cool completely to room temperature.
(7) Beat 1 cup butter and 1 1/2 cups sugar in a bowl until light and fluffy. Mix in cooled eggnog mixture, 1 1/2 teaspoon vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until mixture is fully incorporated and frosting is fluffy.
(8) Spread cake with plain frosting between cake layers, over the top and on the sides. Coat the sides with toasted pecans, pressing the nuts onto sides in small handfuls. Refrigerate until serving time.

*Here are some photos for you and more ideas as well 😊

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"This is a delicious cheesecake for eggnog lovers. The secret to a smooth cheesecake is to cream the cream cheese in a food processor for several minutes."

                                                                                                                        1 h 25 m16 servings277 cals

Ingredients

✔ 1 cup graham cracker crumbs
✔ 2 tablespoons white sugar
✔ 3 tablespoons melted butter
✔ 3 (8 ounce) packages cream cheese, softened
✔ 1 cup white sugar
✔ 3 tablespoons all-purpose flour
✔ 3/4 cup eggnog
✔ 2 eggs
✔ 2 tablespoons rum
✔ 1 pinch ground nutmeg

Directions

1. (1)  Preheat oven to 325 degrees F (165 degrees C).
2. (2)  In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
3. (3)  Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
4. (4)  Preheat oven to 425 degrees F (220 degrees C).
5. (5)  In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
6. (6)  Bake in preheated oven for 10 minutes.
7. (7)  Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
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here are some photos for you and more ideas as well 😊

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"I just gathered together my favorite fruits and added what else was needed. If you like, use a multigrain bar (I use Entenmann's strawberry flavored), crumble it, and sprinkle some on top of each smoothie."

Ingredients

• 1 banana
• 1 cup frozen strawberries
• 1 cup frozen blueberries
• 1 cup frozen cherries
•  4 ice cubes
• 1/2 cup orange juice
• 3/4 cup vanilla yogurt
• 1/2 teaspoon honey (optional)

Directions

1. Place the banana, strawberries, blueberries, cherries, and ice cubes into a blender. Pour in the orange juice, vanilla yogurt, and honey. Puree until smooth.
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"My take on our corner coffee shop's seasonal pumpkin latte. I loved it so much I HAD to do something! You can use canned 'pumpkin pie mix' if you like, since it contains the pumpkin pie spice ingredients already. Top with nutmeg or cinnamon if you like. Enjoy!"

*Ingredients

• 2 tablespoons canned pumpkin puree
• 1 teaspoon vanilla extract
• 2 tablespoons white sugar 
• 1 cup milk
• 1/4 teaspoon pumpkin pie spice
• 1 (1.5 fluid ounce) jigger brewed espresso

*Directions

1. Brew your espresso. Meanwhile, in a small saucepan, whisk together the pumpkin, vanilla, sugar, pumpkin pie spice and milk. Warm over medium heat, whisking constantly, until hot and frothy. Do not bring to a boil. Pour the espresso into a mug and pour the pumpkin spiced milk over it.
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"This is a nice holiday cocktail. We always serve this at our Christmas Eve open house. It has such a nice taste!!"

              

                                                                                                                                        5 m1 servings

*Ingredients

• 4 ounces brut Champagne

• 1/2 tablespoons cranberry juice

*Directions

1. (1) Pour champagne into a champagne flute, and top with cranberry juice.

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