Serves 4-5

Ingredients

• 2 cups fat free half & half
• 2 cups 1 % milk
• 2 egg yolks
• 3 Tablespoons vanilla instant fat-free pudding
• ¼ teaspoon cinnamon
• pinch nutmeg
• 3-4 Tablespoons rum or brandy

Directions

1. Pour half & half and milk into a medium saucepan and bring to a light simmer over low heat, stirring occasionally.
2. Whisk egg yolks in a medium bowl, pour 1 Tablespoon of hot milk and whisk, add another Tablespoon and whisk, repeat with 4 more tablespoons, this brings the eggs slowly up to temperature so they don’t scramble.
3. Whisk egg yolks and milk into the saucepan with the remaining milk. Whisk on low heat until the mixture reaches 160 degrees. Pour into a bowl and cool completely in the fridge.
4. Whisk vanilla pudding, cinnamon and nutmeg into the cold milk/egg mixture, keep in the fridge.
5. When ready to serve stir in the liquor.

Be sure to tune in to Fox Q13 Morning News Friday, April 2nd for some delicious Easter brunch (or dinner) ideas. Below are the recipes, enjoy and Happy Easter!

Jill’s Easter Meals segment on Fox Q13 Morning News

• Baked Ham with a Honey Bourbon Glaze
• White Chocolate Citrus Bread Pudding with a Rosemary Caramel Sauce
• Sonrise Punch
• Prosciutto and Parmesan Wrapped Asparagus Topped with Poached Eggs

Sometimes you find a recipe that simply can’t be topped! In this case, I like to use a sugar cookie recipe by Alton Brown of the Food Network. You can use your favorite cookie recipe or in a pinch use the pre-made dough from the store. I like to give these cookies as a gift to co-workers or my UPS driver, and they are a perfect party favor or place card holder on your holiday table.

To package as a gift, I sprinkle shredded coconut in the bottom of a cello bag or clear box to dust your tree in a coconut snow!. Place assembled tree on top of the coconut and secure the package with a decorative ribbon.

You will need 5 metal star cookie cutters from small to large, 6 inch wooden skewers, frosting and cookie decoration.

Pre-heat your oven according to your recipe. After your dough has chilled, on a lightly powdered sugared board roll out the dough to about 1/2 inch thick.

Cut out the stars and place on a sil-pat or greased cookie sheet. With a skewer make a hole in the middle of each star big enough for the skewer to fit through. Make two of the smallest star for each tree so you have one for the tree topper!

Run a skewer up into 1/2 of the smallest stars and place the skewed cookie on the cookie sheet. Bake according to your recipe.

1. Once cookies are baked and cooled. Frost each star leaving room around each hole in the center of the cookie. Decorate the outer points of the star. Frost and decorate the skewed top star. Allow to dry for at least 2 hours.
2. Skew the rest of the stars from smallest to largest on each skewer with a star topper. Cut down the skewer if it is too long.
3. Package, Serve or Enjoy.

If you are making your cookie dough, add 1/2-3/4 (depending on how minty you like it) teaspoon peppermint extract in place of the vanilla extract in your recipe. Continue to follow your recipe.
If you are in a pinch you can place store bought dough in a bowl, add 1/2 teaspoon peppermint extract and kneed well.

Pre-heat your oven according to your recipe.

Once dough is chilled, roll out on a lightly powdered sugared board.

Cut out your cookies and bake according to Alton’s recipe.

Allow the cookies to fully cool.

Add dark chocolate to a medium microwave safe mixing bowl. Microwave for 2-2 1/2 minutes, stopping and stirring the chocolate every 20 seconds or so, until the chocolate has fully melted.

Have a cookie sheet lined with a sil-pat or parchment ready.

Dip one half of each cookie in the melted chocolate. Allow the extra to drizzle off back into the bowl. Place the dipped cookie on to the cookie sheet, dip remaining cookies and allow the chocolate to set for at least 2 hours.

Serve and Enjoy.

I make the frosting up to 5 days ahead. Since the cookies are store bought I keep them on hand throughout the holidays so I always have a quick dessert on hand.
Makes 1 dozen

Ingredients

• 1/2 cup or 4 oz cream cheese, room temperature
• 2 Tablespoons pumpkin puree
• a scant 1/2 teaspoon pumpkin pie spice
• 1/4 cup brown sugar
• 24 ginger thins or gingersnaps

Directions

1. In a mixing bowl whisk together cream cheese, pumpkin puree, pumpkin pie spice and brown sugar until well incorporated.
2. Spread 1 teaspoon of frosting on the back of 12 cookies.
3. Place the bottom of a un-iced cookie on top of an iced one. Repeat with remaining cookies.
4. Decorate cookies with the remaining icing.