1/2 cup butter
2 tablespoons heavy whipping cream
3/4 cup eggnog minus 2 tablespoons
2 cups sugar
10-12 ounces chopped white chocolate (chips are fine)
1 jar Marshmallow Creme (7 ounces)
1 /2 teaspoon nutmeg
2 teaspoons vanilla extract
Line a 9 x 9 pan ( 8 x 8 works too) with foil, then butter foil well. Set aside.
Combine butter, eggnog, cream and sugar in a heavy medium saucepan. Bring to a boil over medium heat stirring occasionally Once boiling, reduce heat a bit and using a candy thermometer, continue cooking until temperature reaches 234 degrees (soft ball stage) remove from heat, stir in white chocolate. Continue stirring until chocolate is completely melted and blended in. Add in Marshmallow, nutmeg and vanilla.
Stir till smooth. Spread into prepared pan.
Garnish with a bit more nutmeg if desired. Let cool at room temperature completely before removing from pan and cutting into squares. Store at room temperature for up 2 a week or in refrigerator for up to 3 weeks.
1 (18.25- or 18.5-ounce) package spice cake mix
1 1/4 cups water
1/3 cup vegetable oil
1 (9-ounce) package NONE SUCH® Condensed Mincemeat, finely crumbled
1/2 cup canned BORDEN® EggNog
1 (1.3-ounce) envelope whipped topping mix
Preheat oven to 350°F. In large bowl, combine cake mix, water, vegetable oil and eggs; mix well. Beat on high speed 2 minutes.
Stir in NONE SUCH®. Pour into well-greased and floured 10-inch fluted or tube pan. Bake 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
In small bowl, combine BORDEN® EggNog and whipped topping mix; mix well. Beat on high speed 4 minutes or until mixture forms soft peaks. Serve topping over cake slices. Store leftover topping in refrigerator. Store leftover cake covered at room temperature.
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened
1 1/4 cup firmly packed brown sugar
1 cup BORDEN® EggNog
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
Preheat oven to 350°F. Stir together flour, baking powder and salt; set aside.
In large bowl, beat butter and 1 1/4 cups brown sugar until fluffy. Add eggs; beat well. Add dry ingredients alternately with BORDEN® EggNog, beating until smooth after each addition. Pour into greased 13×9-inch baking pan.
Combine 1/2 cup brown sugar and pecans. Sprinkle over top of cake.
Bake 30 to 35 minutes or toothpick inserted near center comes out clean. Cool slightly. Serve warm or cool. Store leftovers covered at room temperature.
1/4 lb. mild breakfast sausage
4 eggs – beaten
3/4 cup egg nog
1 un-baked pie crust
1 cup chopped spinach
1/2 cup grated mild cheddar cheese
1/4 cup grated Swiss cheese
1/8 cup chopped leeks
Brown sausage, breaking into small pieces. Set aside.
Beat together eggs and egg nog.
Pour half of the egg mixture over the spinach and leeks in the un-baked pie crust.
Sprinkle half of each cheese on coated spinach and leeks.
Pour remaining egg mixture on top.
Sprinkle cooked sausage on top and top with remaining cheese.
Bake in 400 degree oven for 25 minutes.