Eggnog Pie

1 sm package instant vanilla pudding

2 c. eggnog

1 tsp cinnamon

1/2 tsp nutmeg

8 oz thawed Cool Whip

graham cracker crust

Mix the first four ingredients.  Fold in Cool Whip.  Pour into prepared pie shell.  Refrigerator 4+ hours and serve cold.

Cranberry Brie Bites

1 can crescent roll dough

8 oz. brie

can of cranberry sauce (with or without whole cranberries)

rosemary, fresh or dried

optional: pecans

Preheat over to 375, and grease 24 mini muffin tins.

On lightly floured surface, roll out crescent rolls and pinch seams.  Cut into 24 squares (as evenly sized as possible).  Place a square in each muffin cup, pushing the bottom down.

Cut cold brie into 24 pieces (with rind left on).  Add a piece of brie to each muffin cup.

Spoon cranberry sauce onto each cup.  Optional: add a pecan onto each cup.

Add a sprig of fresh rosemary to each cup, or crush dried rosemary then sprinkle on top. 

Bake for approximately 15 minutes.  Serve warm.

Keep in refrigerator 3-5 days if any are left!

{Original recipe HERE}

Birds Nests for Easter

1 cup of butterscotch chips
1/2 cup light corn syrup
1/3 cup of sugar
1/2 cup creamy peanut butter
2 1/2 cup chow mein noodles
2 cups chex cereal, lightly crushed
assorted candies such as malted eggs and marshmallow chicks

Combine butterscotch chips, syrup, peanut butter and sugar. Microwave in 30 second intervals till smooth. Stir mixture into noodles and cereal until coated. Quickly shape small balls into nests and add chocolate eggs. Makes about a dozen nests