Most eggnog cookie recipes are built on a classic creamed‑butter cookie base that swaps some of the usual milk or cream for eggnog and increases nutmeg and cinnamon to highlight that holiday flavor. The butter and sugar are creamed until light and fluffy, egg and vanilla are beaten in, then a splash of eggnog goes … Read more
Most Cool Whip Candy recipes follow the same basic pattern: Cool Whip is folded into melted chocolate to create a fluffy, mousse‑like mixture, which is then spread in a pan and frozen until very firm. Once solid, the slab is cut into bite‑size squares (or the mixture is scooped into mounds) and either dipped in … Read more
Most no‑bake pumpkin pies use either a pumpkin mousse style filling or a layered “double‑layer” pie. In mousse versions, pumpkin puree is mixed with sugar, spices, and sometimes cream cheese or pudding mix, then lightened with whipped topping (like Cool Whip) or freshly whipped cream and poured into a graham cracker crust to chill until … Read more
Most cake mix peanut butter cookies use just four or five pantry staples: a box of yellow cake mix, creamy peanut butter, eggs, and oil, plus a little granulated sugar for rolling the dough balls if you want that traditional, lightly crisp, sugared surface. The wet ingredients are mixed together first, the dry cake mix … Read more
Gingerbread Kiss Cookies start with a classic gingerbread cookie dough: butter and brown sugar are creamed together, then enriched with molasses, egg, and vanilla for moisture and that deep, old‑fashioned gingerbread flavor. The wet ingredients are combined with flour, baking soda, salt, and a blend of spices—typically ginger, cinnamon, nutmeg, and sometimes allspice or a … Read more
These pecan balls start with pecans ground into a sandy texture, which are then cooked briefly with sweetened condensed milk, a bit of flour, and vanilla to create a thick, sticky, candy‑like dough that sets up as it cools. Once chilled, the mixture is scooped and rolled into small balls, chilled again to firm up, … Read more
Monster Cookie Dessert Dip takes everything people love about classic monster cookies—peanut butter, oats, chocolate chips, and colorful M&Ms—and turns it into a soft, scoopable dip you can serve straight from a bowl. The base is an egg‑free, flour‑free “cookie dough” made from cream cheese, butter, peanut butter, brown sugar, powdered sugar, and oats, beaten … Read more
At their core, double chocolate chip cookies start with a classic butter‑and‑sugar cookie base that gets a generous dose of cocoa powder mixed into the dry ingredients, turning the dough itself chocolatey before any chips are added. The dough is creamed, enriched with egg and vanilla, then stirred together with flour, cocoa, leavening, and salt … Read more
Christmas Cherry Bombs usually start with a jar of maraschino cherries with stems, which are drained and then soaked in peppermint schnapps, cinnamon whiskey, vodka, or another spirit so they absorb boozy flavor. After chilling in the alcohol for at least an hour and often overnight, the cherries are drained, patted completely dry, and dipped … Read more
Most cookie dough fudge recipes follow a similar pattern: first, an edible cookie dough is made with butter, sugar, vanilla, heat‑treated flour, and chocolate chips, but without eggs; then a simple white‑chocolate‑and‑condensed‑milk fudge is prepared and mixed together with the dough before being spread into a pan to set. Some versions keep the cookie dough … Read more