Two Posts Today! Swoon and Drool Worthy Recipe (Eggnog Cream Pies) and our DIY Fingerprint Snowmen Ornaments

It's a two-fer today!  Two posts in one from me. A Christmas miracle.

Fingerprint Snowmen Ornaments

I like to make ornaments with the kids each year.  This year I decided to use up the clear glass ornaments I bought years ago for the cute staged baby shower Jamie and I styled way back when (we used them as bubbles in a centerpiece).   The process was easy.  I had each kid dip their finger in some white kids' craft paint (read: washable; read: happy mama).  We did three little prints to make a snowman.  I made sure to remember whose print was whose.  Then I used puffy paint to dress up the snowmen: hat, arms, eyes and nose.  Big helped me with the boots.  And then I gave Little's print a pink scarf and Big's a blue one and had each of their snowmen holding their first initial.  I wrote "2011" on the side and we were done! I love how they turned out (and hello - free!):

Eggnog Cream Pies

I love eggnog.  I love it, I love it, I love it. I love it by itself. I love it in coffee. I love eggnog lattees. I love eggnog ice cream.  I love eggnog tea.  I love eggnog muffins. I love eggnog cakes and cookies.  I love eggnog with rum, brandy, whiskey ... even a combination of these liquors.  I.Love.Eggnog. 

So, when I saw a recipe for eggnog cream pies a few years ago that was supposedly easy and delicious, I tonto jumped on it.  I will tell you ... these are, indeed, easy and delicious.  It takes maybe 20 minutes to make them, including the time to bake the pie crusts.  My friends, I present, the eggnog cream pie:

So feel free to print and make the recipe below.  Let me know how you like it!  Are you an eggnog lover like me?  Please .... let's talk my favorite Christmas treat.

See you swoon,

Eggnog Cream Pies 2 unbaked pastry shells (9 inches) 4 oz cream cheese, softened 1/2 c. confectioner's sugar 1 tsp ground allspice 1 tsp ground nutmeg 2 cartons (one 8-oz, one 12-oz) frozen whipped topping, thawed, divided 3 3/4 cups cold eggnog 3 packages (3.4 oz each) instant cheesecake or vanilla pudding mix Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450 for 8 minutes. Remove foil and bake 5 minutes longer, cool on wire racks. In small mixing bowl, beat cream cheese, confectioners sugar, allspice and nutmeg until smooth. Fold in 8 oz carton of whipped topping. Spoon into crusts. In large bowl whisk eggnog and pudding mixes for 2 minutes. Let stand for 2 minutes or until softset. Spread over cream cheese layer. Top with remaining whipped topping, sprinkle with additional nutmeg if desired. Cover and refrigerate for 8 hours or overnight. Yields: 2 pies.