37 eggnog cook Recipes

vanilla pudding mix, the kind you cook, sugar, milk, egg yolks, slightly beaten, egg whites, vanilla, peach brandy or 1/4 cup grand marnier, whipping cream, nutmeg

milk, eggs, salt, sugar, ground nutmeg, vanilla extract, whipping cream , whipped, ground nutmeg

cooked and mashed sweet potatoes, brown sugar, eggnog, margarine, melted, vanilla extract, salt, egg whites, brown sugar, all-purpose flour, butter

oatmeal, cooked, eggnog, cinnamon, dried cranberries or 1 -2 tbsp craisins, chocolate chips (optional), gingersnap cookie, crumbled (optional)

low-fat eggnog, egg beaters egg substitute (or 2 whole eggs), pumpkin pie spice, whole wheat bread, pam cooking spray, powdered sugar (optional)

snack-size cups (4 oz each) vanilla pudding, eggnog, sugar, king arthur unbleached all-purpose flour, sliced peeled tart apples, fresh or frozen cranberries, thawed, quick-cooking oats, brown sugar, king arthur unbleached all-purpose flour, ground cinnamon, cold butter, cubed

refrigerated containers prepared vanilla pudding, eggnog, sliced peeled apples, fresh cranberries or 2 cups frozen cranberries, sugar, all-purpose flour, all-purpose flour, quick-cooking rolled oats, brown sugar, cinnamon, margarine or 1/2 cup butter, cut into pieces

day-old french bread (about 1/2 inch thick), crusts removed, butter-flavored cooking spray, sugar, divided, golden raisins, eggs, egg whites, ground nutmeg, salt, low-fat milk, evaporated skim milk, whiskey, vanilla extract, ground cinnamon, apricot-whiskey sauce

eggs + 1 egg yolk, sugar, whole milk or you can substitute store bought eggnog for the, heavy cream, good quality bourbon or irish whiskey, pure vanilla extract, freshly grated nutmeg, salt, quality white bread, about 3/8 thick,in 1-1/2 cubes, melted unsalted butter, bourbon sauce, butter, brown sugar, egg, lightly beaten, bourbon or irish whiskey depends on your personal taste, in a medium-size saucepan over low heat , melt butter; add sugar and beaten egg, whisking to blend well. cook, stirring constantly, until mixture thickens. remove from heat and whisk in bourbon to taste; let cool. whisk and reheat before serving. the sauce should be soft, creamy, and smooth.

reduced-fat milk, fat-free half-and-half, egg substitute, sweetened condensed milk, egg substitute, bourbon, vanilla extract, ground nutmeg

milk, heavy cream, egg yolks, sugar, freshly grated nutmeg, milk, heavy cream, brandy or 1 1/2 cups cognac or 1 1/2 cups rum (light or dark) or 1 1/2 cups bourbon or 2 tbsp vanilla

eggs, sugar (depending on your tastes, start out with 1/2 cup because you can add more later if you want to), milk, whipping cream or 2 cups half-and-half, vanilla extract, ground cinnamon, ground nutmeg (also depending on your tastes and more can be added later if you want to)