WE DON'T BITE 1 HOUR RECIPES

Steps:

• In a large bowl, mix together Corn Chex, Wheat Chex, pretzels, mini marshmallows, and M&Ms. Melt white chocolate and pour over mixture. Stir until fully coated. Transfer mixture to a parchment-lined baking sheet or dish and top with sprinkles, then refrigerate until firm, 1 hour. Break up into bite-size pieces and serve.

Steps:

• For the cake: Prepare a 12-cup standard Bundt pan with non-stick baking spray. Preheat the oven to 350°F.  In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar on medium until smooth and creamy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. With the mixer on low, add one-third of the flour, and all of the baking powder, salt and nutmeg. Add one-half of the eggnog, and all of the bourbon and vanilla bean paste. Add another one-third of the flour, then the remaining eggnog, and the remaining flour, mixing well to combine between each addition. Transfer the batter to the prepared Bundt pan and smooth the top. Bake until a toothpick inserted in the center of the pan comes out clean, 50 minutes to 1 hour. Let the cake cool in the pan for 10 minutes. Turn the cake onto a wire rack and cool completely, about 1 hour. For the icing: In a medium bowl, whisk together the powdered sugar, eggnog, bourbon, and vanilla bean paste until smooth. Spoon the icing over the cake and let stand until hardened, about 15 minutes.