Creamy Eggnog Squares Recipes

CREAMY HOLIDAY EGGNOG

Steps:

• In a large heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 2 cups milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes., Pour into a large bowl; stir in the vanilla, nutmeg and remaining milk. Place the bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. , When ready to serve, in a small bowl, beat cream on high speed until soft peaks form; whisk gently into cooled mixture. Pour into a chilled punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg.

CREAMY EGGNOG SQUARES

Steps:

• 1. This is a brand that would be good to use. But whatever you have in your area would be fine too.
• 2. Preheat oven to 350°F. Combine ground up graham crackers, melted butter and pecans in large bowl. Reserve 1/2 cup mixture. Lightly, press remaining mixture onto bottom of ungreased 13x9-inch pan.
• 3. Bake 15 to 20 minutes or until surface is firm. Cool. Toast reserved 1/2-cup cake mixture on cookie sheets 3 to 4 minutes, stirring once. Cool completely. Break lumps with fork to make small crumbs. Combine cream cheese and sugar in large bowl; beat until smooth. Stir in 1 cup whipped topping. Spread over cooled crust. Refrigerate.
• 4. Combine pudding mix and milk; beat 1 minute. Add rum extract and nutmeg. Spread over cream cheese layer. Refrigerate at least 2 hours.
• 5. Before serving, you can place a dollop of whipped topping on each slice with some ground nutmeg on top for garnish.
• 6. Delicious slices on a plate, YUM, YUM can I say YUM!!!!

CREAMY EGGNOG

Steps:

• Heat the milk in a saucepan over medium heat (Do not boil).
• In a mixing bowl, with an electric mixer, beat the eggs at medium speed, until they are thick and pale; gradually add in the sugar, beating well.
• Gradually stir about 1/4 of hot milk into egg mixture.
• Add egg mixture to remaining hot milk; stirring constantly.
• Cook over medium-low for 25-30 minutes, stirring constantly, until mixture thickens and reaches 160°.
• Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg.
• Remove pan from heat; let cool.
• Cover and chill (up to two days).
• When ready to serve, beat whipping cream at medium speed until soft peaks form.
• Fold the whipped cream into the egg mixture.
• Sprinkle with additional nutmeg before serving.