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Eggnog Poke Cake

Ingredients

  • 1 yellow cake mix
  • 1 cup water
  • 3 eggs
  • ⅓ cup vegetable oil
  • 1 package french vanilla instant pudding
  • 1 cup Braum’s Eggnog
  • 1 cup Braum’s Caramel Sauce
  • 4 cups whipped topping
  • Nutmeg

Instructions

  1. In a large bowl, beat together the yellow cake mix, water, eggs, and oil until there are no lumps.
  2. Pour the cake batter into a well greased 9×13 baking pan.
  3. Bake for 25-30 minutes or until golden brown.
  4. Once the cake is removed from the oven, poke holes in the cake with the end of a wooden spoon.
  5. In a medium-sized bowl, whisk together the instant pudding with the eggnog until smooth.
  6. Pour the pudding mixture over the warm cake.
  7. Cover and place in the refrigerator for at least four hours.
  8. Drizzle the cake with caramel sauce and then spread the whipped topping over the cake completely and sprinkle with nutmeg.
  9. Chill for an additional hour before serving.

Thanksgiving Cobb Salad

Ingredients

  • 1 package romaine lettuce, chopped*
  • 1 package baby spinach*
  • 1 cup turkey or chicken, cubed*
  • ½ cup dried cranberries*
  • ½ cup roasted pumpkin seeds*
  • 1 cup roasted Brussels sprouts
  • 1 cup roasted sweet potatoes*
  • ¼ cup blue cheese, crumbled*
  • 1 cup cornbread, cubed*
  • Champagne vinaigrette*

Instructions

  1. Combine the lettuce and spinach in a large bowl.
  2. Spread the greens mixture on a large platter.
  3. Arrange the ingredients on top of the lettuce in rows.
  4. To serve: Toss the salad together and drizzle with Champagne vinaigrette.

Notes

Feel free to add any additional veggies leftover from your Thanksgiving meal!

*Denotes items that are available in Braum’s Fresh Market

Reindeer Cookie Bites

Ingredients

  • 1 cup Braum’s salted butter, cold and diced into 1 Tablespoon sized pieces*
  • ⅔ cup sugar
  • ½ teaspoon almond extract
  • 2¼ cups all-purpose flour
  • 2½ tablespoon red and green sprinkles

Instructions

  1. Beat together the sugar and butter with an electric mixer until smooth.
  2. Add in the almond extract. Slowly add in the flour and continue to mix until all of the flour is incorporated. Add the red and green sprinkles and mix until combined.
  3. Line a 9×13 baking pan with parchment paper. Press the cookie dough into the bottom of the pan. Chill for 30 minutes.
  4. Preheat the oven to 350°F. Line another baking sheet with parchment paper.
  5. Remove the cookies from the refrigerator. Cut them into 1-inch square cubes using a very sharp knife.
  6. Set ⅓ of the individual cookies on the baking sheet. Bake for 8-10 minutes or until lightly browned. Remove from the oven and cool.
  7. Continue until all cookies are cooked. Store in tins or mason jars to give as gifts!

Notes

*Denotes items that are available in Braum’s Fresh Market.

Cheesecake Fruit Salad

Ingredients

  • 4 cups sliced strawberries*
  • 1 cup frozen blueberries, thawed and drained
  • 1 cup mandarin oranges, drained*
  • 1 cup frozen pineapple, thawed*
  • 1 (8 ounces) container cream cheese*
  • ½ cup flaked coconut, toasted
  • ½ cup Braum’s egg nog*
  • ⅓ cup of sugar

Instructions

  1. Place all of the berries, oranges, and pineapple in a large bowl.
  2. In a separate medium tall bowl, using an electric mixer beat the cream cheese until it is light and creamy.
  3. Slowly add the eggnog while continuing to beat the cream cheese.
  4. Once the cream cheese mixture is fully blended, pour it over the fruit and toss it all together.
  5. Chill for at least 3 hours. Sprinkle with coconut flakes before serving.

Notes

*Denotes items that are available in Braum’s Fresh Market.

Brownie Christmas Tree Pops

Ingredients

  • 2 packages Braum’s Brownies*
  • 1 container green & red frosting in a tube for decorating*
  • Red and white sprinkles
  • Peppermint sticks

Instructions

  1. Cut the Braum’s large brownie square into individual triangles.
  2. Decorate the brownies with the frosting.
  3. Add sprinkles.
  4. Break the peppermint sticks in half and insert into the bottom of the brownies.

Dill Tomato Tartlets

Ingredients

  • ½ package refrigerated pie crusts
  • 4 tomatoes, seeded and chopped
  • salt and pepper
  • ⅔ cup mayonnaise
  • ½ cup Parmesan cheese, shredded
  • ¼ cup Muenster Cheese, shredded
  • ¼ cup Havarti Dill Cheese, shredded

Instructions

To Make the Crust

  1. Preheat oven to 425 degrees.
  2. Unroll pie crust on a floured surface. Using a 2 inch round cookie or biscuit cutter cut out 24 circles.
  3. Place rounds into an ungreased mini muffin tin. Press until it is fully lined.
  4. Pinch edges to make a cute edge.
  5. Prick bottoms with a fork and bake for 5 minutes or until set.

To Make the Tarts

  1. Preheat oven to 350 degrees.
  2. In a small bowl, season tomatoes with salt and pepper.
  3. In a medium bowl, mix together mayonnaise, Parmesan, Muenster, and Havarti.
  4. Spoon chopped tomatoes into shells evenly.
  5. Top with a dollop of mayonnaise/cheese mixture.
  6. Bake for 18-20 minutes. Serve while warm.

Cheesy Spinach & Sausage Dip

Ingredients

  • 1 lb. ground pork sausage
  • ½ cup onion, chopped
  • ½ cup red bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 – 8 oz. pkgs. cream cheese
  • 1 ½ cups Parmesan cheese, finely shredded
  • ¼ cup Braum’s Milk
  • ¼ cup mayonnaise or Miracle Whip®
  • ¼ cup sour cream
  • 2 cups fresh baby spinach, chopped
  • ⅓ cup mild banana pepper rings, drained and chopped

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large skillet, cook sausage, red bell pepper, onion, and garlic until sausage is brown, stirring often. Drain and set mixture aside to cool.
  3. In a large bowl, combine cream cheese, Parmesan cheese, mayonnaise, milk and sour cream.
  4. Add sausage mixture, spinach, and banana peppers; gently stir.
  5. Spread into a 2 quart casserole dish and bake at 350 degrees for approx. 30 minutes or until bubbly.
  6. Serve with baguette bread or tortilla chips.

Cowboy Caviar

Ingredients

  • 2 cans black-eyed peas, drained
  • 1 can hominy, drained
  • 8 oz. grape tomatoes, halved
  • 4 green onions, chopped
  • 2 garlic cloves, minced
  • 1 medium green pepper, chopped
  • 6-8 jalapeno slices, seeded and chopped
  • ½ cup onion, chopped
  • ½ cup parsley, chopped
  • 8 oz. Italian salad dressing

Instructions

  1. Mix together all ingredients and refrigerate several hours (best if overnight).
  2. Drain prior to serving.
  3. Serve with tortilla chips.

NOTES

If using fresh jalapenos versus those pre-sliced in a jar, be sure to remove seeds.

Crescent Veggie Pie

Ingredients

  • 2 pkgs. Braum’s crescent rolls
  • 16 oz. Braum’s sour cream
  • 8 oz. Braum’s cream cheese
  • Braum’s shredded cheddar cheese
  • 1 pkg. dry ranch dressing mix
  • Carrots, sliced
  • Tomatoes, diced
  • Broccoli, chopped

Instructions

  1. Press crescent rolls onto sides and bottom of greased deep cookie sheet. Bake as directed on crescent roll package.
  2. In separate bowl, mix together sour cream, cream cheese, and dressing package. Spread over cooled crescent rolls. Top with sliced carrots, chopped broccoli, and diced tomatoes.
  3. Cover with cheese. Serve cold.

Baked Cream Cheese

Ingredients

  • ½ can (4 oz.) Braum’s Crescent Rolls
  • 1 Braum’s egg yolk, beaten
  • 1 pkg. (8 oz.) Braum’s Cream Cheese
  • ½ tsp. dried dill (or to taste)

Instructions

  1. Unroll dough on a lightly floured surface. Using only 8 triangles (4 squares) press seams together to form a 12×4 inch rectangle. With fingers, shape cream cheese into a rectangle. Sprinkle and gently press dill onto top of cream cheese.
  2. Place cream cheese, dill side down, in center of dough. Bring up sides of dough snugly around cheese, pinching to seal.
  3. Place seam side down on lightly greased baking sheet. Brush with egg yolk.
  4. Bake at 350 degrees for 20 to 22 minutes.
  5. Serve warm with chips or crackers.

Dieters Dip

Ingredients

  • ½ cup Braum’s Fat Free Milk
  • 2 cups Braum’s Light Cottage Cheese
  • 1 envelope Dry Onion Soup Mix

Instructions

  1. Place fat free milk and light cottage cheese in blender and mix well until smooth. Stir in soup mix and chill for one hour.

Sweet & Smokey Nuts with Sea Salt

Ingredients

  • 1 cup whole almonds
  • 1 cup cashews
  • 1 cup pecans
  • 4 tablespoons Worcestershire Sauce
  • 4 tablespoons liquid smoke
  • 3 tablespoons brown sugar
  • 2 tablespoons butter, melted
  • 1-2 teaspoons sea salt

Instructions

  1. Preheat oven to 200 degrees.
  2. Whisk together the Worcestershire Sauce, liquid smoke, brown sugar and butter.
  3. Toss in the nuts and combine. Spread evenly onto a greased sheet pan.
  4. Bake at 200 degrees for 30-45 minutes, stirring every 5-10 minutes until the almonds are nicely toasted and most of the liquid is gone.
  5. Drain immediately on paper towels and sprinkle with sea salt.
  6. Move to a plate and let dry completely before eating and/or storing in an airtight container.

Southern Ham Salad Spread

Ingredients

  • 2 cups cooked ham
  • 1 small red onion, finely chopped
  • 3 tablespoons sweet relish
  • 2 medium celery ribs, roughly chopped
  • 2 hard boiled eggs
  • ½ red bell pepper, chopped
  • 1 fresh jalapeño, seeded and stemmed (optional)
  • 2 green onions, finely chopped
  • ⅓ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • Assorted crackers and pita chips

Instructions

  1. Using a food processor, finely chop ham.
  2. In a large bowl, add chopped ham and red onion. Set aside.
  3. Using food processor, add the sweet relish, celery, hard boiled eggs, red bell pepper and jalapeño into bowl and pulse until ingredients are finely chopped.
  4. Add the relish mixture, along with the green onions, mayonnaise, and Dijon mustard to the ham mixture; stir to combine.
  5. Place in a bowl and serve with assorted crackers and pita chips.

NOTES

*Great recipe for leftover holiday ham!

Snowflake Snack Mix

Ingredients

  • 1 bag pretzel twists
  • 6 cups Rice Chex*
  • 2 cups cashews*
  • 1 cup pecans*
  • 1 bag Fritos*
  • 1 bag Holiday M&M’s
  • 1 bag white chocolate snowflake pretzels*
  • 1 cup brown sugar, packed*
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 stick Braum’s unsalted butter*
  • ½ cup corn syrup (light or dark)

Instructions

  1. Preheat oven to 350 degrees.
  2. Line two baking sheets with parchment paper.
  3. In a large saucepan over medium heat, bring the butter, brown sugar, vanilla, cinnamon and corn syrup to a gentle boil for one minute, while continually stirring it.
  4. In a large mixing bowl, combine the pretzels, Rice Chex cereal, pretzels and nuts.
  5. Pour the sugar mixture over the cereal mixture and stir to coat.
  6. Carefully pour the cereal mixture onto the lined parchment baking sheets.
  7. Spread evenly and bake for 20 minutes.
  8. After 10 minutes, toss the mixture to ensure the snack mix evenly browns. Remove from the oven and allow the mixture to cool.
  9. Once the mixture has cooled completely, add the M & M’s and the white chocolate covered pretzel snowflakes.
  10. Place in an airtight container to store or give as a gift.

Notes

* Denotes Items are Available in Braum’s Fresh Market

Eggnog Caramel Pecan Cheesecake

Ingredients

  • 1 ½ cups graham cracker crumbs (approx. 10 sheets of graham crackers)
  • 6 tablespoons Braum’s unsalted butter, melted *
  • ⅓ cup granulated sugar *
  • ¼ cup pecans, finely chopped *
  • 16 ounces cream cheese, softened to room temperature *
  • 1 tablespoon vanilla extract
  • 1 cup Braum’s Eggnog *
  • 4 eggs *
  • ⅓ cup All Purpose Flour *
  • ⅔ cup sugar
  • 1 cup Braum’s Caramel Sauce *
  • 1 cup whole pecans *

Instructions

  1. Preheat oven to 325 degrees.
  2. Spray an 8 inch springform pan with nonstick cooking spray.
  3. In a medium sized bowl, mix together the graham cracker crumbs, butter, sugar and pecans.
  4. Mix until it is a sandy consistency.
  5. Then, press the crust into the bottom of the spring form pan and about 1 inch up the sides.
  6. Using a mixer beat together the cream cheese and sugar for two minutes, or until smooth.
  7. Add in the eggs and continue to beat for two minutes.
  8. Add in the vanilla extract, eggnog and flour.
  9. Beat for an additional two minutes.
  10. Pour the cream mixture into the springform pan.
  11. Bake in the oven for 50 minutes or until it no longer jiggles. Do not worry if it cracks, the caramel topping will cover it.
  12. Remove from the oven and allow it to cool completely.
  13. Cover and place in the refrigerator to chill for at least 12 hours.
  14. To make the caramel sauce: Simply mix together the caramel sauce and pecans and heat in the microwave for 1 minute. Allow the sauce to cool slightly and then pour over the cheesecake before serving.

Notes

* Denotes Items are Available in Braum’s Fresh Market

Baked Eggnog French Toast

Ingredients

  • 1 loaf Rustic Country Bread
  • 6 large eggs
  • 2 ½ cups eggnog
  • ¾ cup sugar
  • 2 tablespoons vanilla extract
  • ¼ teaspoon ground nutmeg
  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ½ cup cold, unsalted butter, cut into pieces
  • ½ cup pecans, chopped
  • Maple syrup for serving

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray a 9 x 13-inch baking pan with cooking spray.
  3. Cut bread into large cubes and place into the baking pan.
  4. To Make Custard:
  5. Mix together eggs, eggnog, sugar, vanilla extract, and nutmeg in a large bowl.
  6. Pour over bread cubes.
  7. Cover with plastic wrap and place in refrigerator for several hours or overnight.
  8. To Make Topping:
  9. Mix together flour, brown sugar, cinnamon, pumpkin pie spice, and salt.
  10. Add cold butter pieces using a fork or your hands. Mix together until small beads are formed.
  11. Add pecans.
  12. Cover and store in the refrigerator until you are ready to use.
  13. Uncover casserole and sprinkle with pecan streusel topping.
  14. Bake for 45-50 minutes or until golden and does not wiggle!
  15. Serve with warm maple syrup.

Holiday Cranberry Cream Cheese Dip

Ingredients

  • 2 packages cream cheese, softened
  • 1 container cranberry relish
  • 1 large Granny Smith apple, chopped
  • ½ red onion, chopped
  • ¼ cup cilantro, chopped
  • ½ fresh orange, squeezed
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt
  • ½ fresh jalapeño, seeded and minced (leave in seeds if you want some kick)
  • assorted crackers and pita chips

Instructions

  1. On an oversized piece of plastic wrap, place cream cheese in the center and make into the shape of a Christmas tree.
  2. Chill for 2-3 hours.
  3. Using an oversized platter set the cream cheese tree in the center.
  4. In a large bowl, combine cranberry relish, apple, red onion, cilantro, orange juice, sugar, salt and jalapeño.
  5. Toss until well combined.
  6. Pour over the top of the cream cheese tree.
  7. Serve with pita chips and crackers.

Eggnog Breakfast Bake

Ingredients

  • 2 cans refrigerated cinnamon rolls *
  • ½ cup pecans, chopped *
  • 5 eggs *
  • 1 cup + 2 tablespoons Braum’s Eggnog *
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 1 cup powdered sugar

Instructions

  1. Preheat oven to 375 degrees.
  2. Spray an 8 inch spring form pan with nonstick cooking spray.
  3. Open each of the cinnamon roll cans and separate the rolls. Cut each roll into fourths and place them into the bottom of the spring form pan.
  4. Sprinkle the cut rolls with pecans.
  5. In a medium size bowl, whisk together the eggs, eggnog, pumpkin pie spice and vanilla.
  6. Pour the custard mixture over the cinnamon roll pieces.
  7. Bake for 25-30 minutes.
  8. Remove the cinnamon bake from the oven to cool.
  9. To make the glaze: Simply stir together the vanilla and powdered sugar until it is smooth.
  10. Remove the cake from spring form pan and drizzle the glaze over the top of the cake. Serve!

Notes

* Denotes Items are Available in Braum’s Fresh Market

Festive Chopped Salad with Cranberry Croutons

Ingredients

  • 6-8 cups romaine lettuce, chopped
  • 2 medium pears, chopped
  • 1 cup dried cranberries
  • 1 cup pecans, chopped
  • 6 ounces feta cheese, crumbled
  • ¾ cup Girard’s Champagne Dressing ®
  • 2 slices Cranberry Bread, cubed and dried (see note)*

Instructions

  1. Using a large platter, place lettuce on first.
  2. Top with pears, cranberries, pecans, feta cheese and cranberry bread cubes.
  3. Drizzle with dressing and serve.

Notes

To dry cranberry bread simply brush slices with butter and place on a baking sheet. Bake in a 200 degree oven for 30 minutes, tossing often. Place on counter overnight. Break into bite sized pieces. Store in an airtight plastic bag.

Girard’s Champagne Dressing ® is a licensed trademark of T. Marzetti Company.

Creamy Egg Nog Cupcakes

    Ingredients

  • Cupcakes
  • 1 (16 oz.) pkg. pound cake mix
  • 1 1/4 cups Braum’s Egg Nog
  • 2 large eggs
  • 1/2 tsp. nutmeg
  • 1/2 tsp. vanilla extract
  • Frosting
  • 1/2 cup Braum’s butter, softened
  • 3 oz. Braum’s cream cheese, softened
  • 16 oz. powdered sugar
  • 1/4 cup Braum’s Egg Nog
  • 1/2 tsp. nutmeg
  • 1/2 tsp. vanilla extract
    Instructions

  1. Preheat oven to 350 degrees.
  2. Beat all ingredients for cupcakes together at low speed until blended.
  3. Increase speed to medium and beat 2 more minutes.
  4. Place baking cups into muffin tin and spoon batter into cups.
  5. Bake for 18-20 minutes or until toothpick inserted into center comes out clean.
  6. Transfer to wire rack to cool while making frosting.
  7. To make the frosting, beat butter and cream cheese until creamy. Gradually add powdered sugar alternating with Egg Nog, beginning and ending with sugar and beating at low speed. Add nutmeg and vanilla extract and beat until smooth.
  8. Spread over cupcakes.
  9. Decorate with a sprinkle of nutmeg or colored sugar.
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