Noggin' Your Head Recipes

These eggnog treats are so tasty they’ll have you… Noggin’ Your Head! Everyone knows eggnog is the drink of the season, but it flavors up more than just your cups. Now you can spice to your French toast, fried chicken and cheesecake bars, with these nog-a-licious recipes!

Eggnog French Toast

1 egg, beaten slightly
3/4 cups eggnog
3/4teaspoons ground cinnamon
6 slices bread of choice (Challah works well for French toast!) 

Whisk the eggnog, eggs and cinnamon until well blended. Pour into a shallow plate to easily dip. Then, take the bread slices one by one and coat with the eggy mixture. Grease a skillet and cook until golden brown on each side. When finished, cover with foil to keep hot until ready to serve. Best served immediately! If desired, top with cinnamon and powdered sugar or drizzle syrup mixed with eggnog on top.

Eggnog Fried Chicken

5 chicken drumsticks
5 chicken thighs or wings
1/2 quart eggnog
2 pinches pumpkin pie spice
1 cup all-purpose flour
1 cup seasoned breadcrumbs
1/2 teaspoon powdered chicken bouillon
1/2 teaspoon baking powder
1 quart olive oil for frying

Add chicken pieces to eggnog, cover and refrigerate overnight. Then, mix the pumpkin pie spice, breadcrumbs, flour, and bouillon. Coat the chicken in the crumb mixture, one piece at a time. Let it rest after coating so that it sticks. Then, carefully put the chicken pieces in the hot oil. Fry until golden brown. Drain on paper towels and serve hot.

Eggnog Cheesecake Bars

Graham cracker crust
1 1/2 cups  graham cracker crumbs
1/2 stick butter

Cheesecake filling:
1/2 cup sugar
1/2 cup eggnog
2 packages cream cheese, softened
3 eggs
1 tablespoon all-purpose flour
1/8 teaspoon ground nutmeg

Heat oven to 350 degrees. Mix graham cracker crumbs with butter, and press onto the bottom of a baking pan. Bake for 15 minutes to set. While that’s baking, combine everything but the nutmeg in a bowl and mix until creamy. Spread the filling over the crust and sprinkle the nutmeg on top. Bake about 30 minutes or until set. Cool down completely. Use a wet knife to carve to prevent crumbs from spreading everywhere. 


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