EGGNOG COFFEE CAKE
1 cup butter, room temperature
1-1/4 cups sugar
2 eggs
1 cup Berkeley Farms Eggnog
1-1/2 tsp. vanilla extract
2 cups flour
1 tsp. baking powder
1/4tsp salt

TOPPING
1-1/4 cups pecans, broken
1/4 cup sugar
1 Tbs. ground cinnamon

1. Preheat oven to 350 F. Butter 9-inch fluted or plain tube pan.
2. In large bowl cream butter and sugar with electric mixer until light and fluffy. Beat in eggs, Berkeley Farms Eggnog and vanilla.
3. Stir together flour, baking powder and salt. Gradually beat into butter mixture.
4. Prepare topping by combining nuts, sugar and cinnamon.
5. Scatter half the topping evenly over bottom of pan. Spoon in half batter. Add remaining topping and spoon on remaining batter.
6. Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes before removing from pan.

RECIPE PROVIDED BY CELEBRITY CHEF JOHNNY RIVERS

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HOLIDAY EGGNOG
1 ounce coconut cream
1 ounce crushed pineapple
4 ounces Berkeley Farms Eggnog

Blend mixture and pour over ice.

RECIPE PROVIDED BY CELEBRITY CHEF JOHNNY RIVERS

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PINA COLADA EGGNOG
1 ounce coconut cream
1 ounce crushed pineapple
4 ounces Berkeley Farms Eggnog
1 ounce light rum (optional)

Blend mixture and pour over ice in rocks glass

RECIPE PROVIDED BY CELEBRITY CHEF JOHNNY RIVERS

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RASBERRY EGGNOG
1/4 cup raspberries
4 ounces Berkeley Farms Eggnog
1-1/2 ounces chambord (optional)

Mix in blender and pour over ice in rocks glass.

RECIPE PROVIDED BY CELEBRITY CHEF JOHNNY RIVERS

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EGGNOG TIRAMISU
3Tbs. sugar
1 egg yolk
7 oz. Berkeley Farms eggnog
5-3/8 oz mascarpone cheese or cream cheese
3tsp. Harvey's Bristol Cream Sherry
2 cups espresso
1 oz additional Harvey's Bristol Cream Sherry
2Tbs. additional sugar
1/2 cup warm water
24 ladyfinger cookies
3Tbs. sweetened cocoa mix

Step One: Prepare Cream Mixture
With electric mixer, whip sugar and egg yolk on high speed until pale yellow and thick. With mixer on medium speed, add mascarpone or cream cheese and whip until smooth. Add Sherry and mix until incorporated. Fold in Eggnog. Refrigerate

Step Two: Prepare Espresso Mixture
Combine espresso, additional sherry, sugar and warm water. Stir until sugar dissolved.

Step Three: Assemble
Dip ladyfingers in espresso mixture. Layer dipped ladyfingers on bottom of serving platter. Top with one layer of cream mixture. Add another layer of dipped ladyfingers, topped with a second layer of cream mixture. Sift cocoa over top.

RECIPE PROVIDED BY CELEBRITY CHEF JOHNNY RIVERS

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Try our kid-friendly recipes!

PURPLE COW
One tall glass
3/4 cup milk
1 1/2 tablespoon frozen, concentrated grape juice
1/4 cup vanilla yogurt

Measure the milk, frozen grape juice and yogurt into a container with a tight lid. Or put it all in the blender. Blend or shake until everything is mixed and foamy. Pour it into the tall glass. Get a purple milk mustache! Enjoy!

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APPLE PIE IN A GLASS
One tall glass
3/4 Cup milk
1 1/2 tablespoon frozen apple juice concentrate
1/4 cup fat-free vanilla frozen yogurt
1/8 teaspoon ground cinnamon

Measure the milk, frozen apple juice concentrate, yogurt and cinnamon into a container with a tight lid or blender. Blend or shake until it is all mixed up. Pour it into the tall glass and enjoy.

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CHEESE QUESADILLA
1 1/2 ounces of mild Cheddar or Monterey Jack cheese
2 medium flour tortillas

Slice or grate cheese. Put one tortilla on the plate. Sprinkle the cheese on the tortilla. Top with other tortilla. Microwave on high 30 seconds. If cheese isn't melted, microwave again for 20 more. Eat it whole or cut it into wedges.

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