••••EGGNOG CHEESECAKE🍳🍶🍰🍜🧀!!••••

(Source: noshingwiththenolands.com & photos also)

Eggnog Cheesecake 

****EGGNOG CHEESECAKE!!

 

Author: Tara Noland

Recipe type: Dessert

Cuisine: American

Prep time:  30 mins

Cook time:  61 mins

Total time:  1 hour 31 mins

Serves: 12 servings

 

Ingredients

 

Crust

• 1½ cups graham cracker crumbs
• 2 Tbsp. sugar
• 2 tsp. cinnamon
• Fresh grating of nutmeg
• Pinch of cloves
• ¼ cup butter, melted
   

Filling

• 1½ pounds regular or light cream cheese
• ¾ cup sugar
• 2 Tbsp. dark rum
• 2 Tbsp. brandy
• 1 tsp. vanilla
• 1 tsp. cinnamon
• ½ tsp. ground nutmeg
• 3 large eggs, room temperature

Topping

• 1½ cups sour cream
• 1½ Tbsp. sugar
• ¼ tsp. vanilla
• 1 tsp. cinnamon
• ½ tsp. nutmeg
• Cinnamon sticks
   

Instructions

1. For the crust, mix together the graham crackers with the sugar, cinnamon, nutmeg and cloves. Stir in the butter and mix well. Into a 9" springform pan, press in the crumbs and work up the sides for about 1¾". Freeze crust for 10 min.
2. Preheat oven to 375F having a rack postioned in the middle. Bake crust for 8 min. Remove the crust from the oven and let cool while you make the filling.
3. For the filling, in a large bowl of a standup mixer beat the cream cheese with the sugar. Add in the rum, brandy, vanilla, cinnamon and nutmeg. Beat well to combine. Add in the eggs, one at a time, beating well after each addition.
4. Spoon filling into crust and bake for 45 min. or until softly set in the center. If the top begins to brown too much cover it with foil. Take cheesecake out and allow to cool for 30 min.
5. Increase oven temperature to 400F.
6. For the topping, whisk the sour cream, sugar and vanilla in a medium bowl. Pour mixture carefully over cheesecake. Bake until set for 8 min. Let cheesecake cool completely then cover and refrigerate overnight.
7. To serve, cut around the edge of the cheesecake to loosen and then release. Slide cheesecake carefully onto a serving dish, removing the bottom pan. Sift the cinnamon and nutmeg on top and decorate with the cinnamon sticks.
   
    http://noshingwiththenolands.com

Recipe by Noshing With the Nolands at http://noshingwiththenolands.com/eggnog-cheesecake-scrambledplan/

••••HAPPY 100TH BIRTHDAY KIRK DOUGLAS🎥🎉🎂🍰🎁🎈📽!!••••

(Source: huffingtonpost.com & amp mirror & back to the golden days & shadows and faith.com & amp Trekkor scrapbook.com & shadowandsatin.com & Google+ photos & kappboom wallpaper photos & showbiz411 & fanshare.com)

****HAPPY 100TH BIRTHDAY

****KIRK DOUGLAS!!

****WHAT A MILESTONE YOU'VE

****ACCOMPLISHED!!

****TO MANY MORE!!

 

••••EASY MINI CHICKEN POT PIES🐔🍗🧀🍶🍳!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana and Jim)

****EASY MINI CHICKEN POT PIES!!

Prep Time

20 MIN

Total Time

60 MIN

6 Servings 

Ingredients

Chicken Mixture

1

tablespoon vegetable oil 

1

lb boneless skinless chicken breasts, cut into bite-size pieces 

1

medium onion, chopped (1/2 cup)

1/2

cup chicken broth

1

cup frozen peas and carrots

1/2

teaspoon salt

1/4

teaspoon pepper 

1/4

teaspoon ground thyme

1

cup shredded Cheddar cheese (4 oz)

Baking Mixture

1/2

cup Original Bisquick™ mix

1/2

cup milk

2

eggs

http://bettycrocker.com

Directions 

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• 2 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
• 3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
• 4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
  
  
  

••••HAPPY BIRTHDAY WALT DISNEY••DECEMBER 5TH🎂🍰🍭🎉🎁🍾!!••••

(Source: Google+ & Pinterest.com photos & MrDisneyKing photos & mydesignquotes & amp brush happenings & LinkedIn.com & funcheap.com & newdesignfile.com & waltdisneyforgrownups.com & devantart.com & quotesgram.com & amp wwl tv.com & fiveminutevacations.com & clipsartsgram.com & waltdisneycakes.com & Disney.com.jp)

****HAPPY BIRTHDAY WALT DISNEY!!

 http://waltdisney.com

****YOUR BIRTHDAY WAS

****YESTERDAY**DECEMBER 5!!

****WHAT A WONDERFUL WORLD

****YOU CREATED!!

••••COUNTDOWN TO CHRISTMAS🎄❄️🎁☃️!!••••

(Source: Google+ photos & kappboom wallpaper photos & drseuss.com)

****COUNTDOWN TO CHRISTMAS!!

 

••••EGGNOG PANCAKES WITH CRANBERRY SYRUP🍒🍶🍜🍁🍳!!••••

(Source: sewyouthinkyoucancook.com & photos also & willcookforsmiles.com)

****EGGNOG PANCAKES WITH

****CRANBERRY SYRUP!!

Eggnog Pancakes with Cranberry Syrup

Ingredients for pancakes:

• 2 C flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 2 eggs
• 2 C eggnog
• 1/4 C vegetable oil
   

Ingredients for syrup:

• 1 C fresh cranberries
• 1/2 C real maple syrup
• 1 tbps butter
  
  http://sewyouthinkyoucancook.com 

Steps:

1. In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
2. In another bowl, whisk together the eggs, eggnog, and oil.
3. Combine wet ingredients into dry.
4. On a hot buttered griddle drop 1/4 C of batter into pancakes. When bubbles form and start to pop flip the pancakes and cook until golden on both sides.
5. Make the syrup: Combine cranberries, syrup, and butter in a small saucepan over medium heat. Cook until cranberries have burst and the syrup thickens. Serve with pancakes.
    

*This recipe is adapted from Jocelyn at http://www.grandbaby-cakes.com/2014/12/eggnog-pancakes/*

••••CHOCOLATE FUDGE CHERRY COOKIES🍫🍒🍪!!••••

(Source: jocooks.com & photos also)

****CHOCOLATE FUDGE

****CHERRY COOKIES!!

day 6: chocolate fudge cherry cookies

 

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Author: Jo

Serves: 40

ingredients

 

• 1½ cups flour
• ½ cup unsweetened cocoa powder
• ¼ tsp salt
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ cup butter, softened
• 1 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1 tsp almond extract
• 36 to 48 maraschino cherries, red and/or green
• 6 oz semisweet chocolate pieces
• ½ cup sweetened condensed milk

http://jocooks.com

instructions

1. Preheat oven to 350 degrees F.
2. In a small bowl, stir together dry ingredients: flour, cocoa powder, salt, baking soda and baking powder.
3. In a large mixing bowl, cream butter and sugar. Add egg and extracts. Beat well.
4. Gradually add flour mixture and beat until blended.
5. Shape dough into 1-inch balls and place on an ungreased cookie sheet.
6. With your finger (I used a cork) press down in the center of all the dough balls.
7. Prepare the frosting. In a small saucepan, heat sweetened condensed milk and chocolate pieces until melted and combined. Stir in 4 teaspoons of maraschino cherry juice.
8. Spoon some frosting into the thumbprint of each cookie. I found it easier to put the frosting in a ziploc bag and pipe it into each cookie. Top with a cherry.
9. Bake 8-10 minutes.
   
   http://jocooks.com