EGGNOG BISCUIT RECIPES

Steps:

• Heat oven to 350°F. Generously spray 8-inch square pan with baking spray with flour.
• With floured-fingers, press half of cookie dough in bottom of pan. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
• In bowl of stand mixer or in medium bowl with hand mixer, beat cream cheese and eggnog until smooth. Add sugar, egg yolk and 1/4 teaspoon of the cinnamon; mix until combined. Evenly spread cheesecake mixture over cookie crust.
• Crumble and sprinkle remaining half of cookie dough over cheesecake mixture. Sprinkle evenly with remaining 1/4 teaspoon cinnamon.
• Bake 40 to 50 minutes or until filling is set. Cool in pan on cooling rack 30 minutes.
• Refrigerate bars at least 1 hour to firm up.
• To make Salted Caramel, pour caramel topping in small microwavable bowl. Microwave uncovered on High 30 to 40 seconds or just until warm. Stir in sea salt until dissolved. Drizzle salted caramel over bars. Cut into 4 rows by 4 rows.

Steps:

• Heat oven to 425°F. Place pie crust in 9-inch pie pan as directed on package for one-crust filled pie. Do not prick crust. Bake at 425°F. for 7 to 9 minutes or until light golden brown. Reduce oven temperature to 350°F.
• In large bowl, combine sugar, eggnog and eggs; blend well. Pour into partially baked crust. Sprinkle with nutmeg.
• Bake at 350°F. for 45 to 50 minutes or until almost set. (Center of filling will be soft.) Cover edge of crust with strips of foil after 15 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled. Store in refrigerator.