My favorite holiday dessert recipes

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and reduces saturated fat.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt lowers calories while adding creaminess.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness with potential health benefits.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a vegan alternative that binds ingredients.

Open the Crescent dough sheet and place it in a greased 13x9 baking dish, rolling it out on top of cinnamon sugar.

Bake the Crescent dough in the oven at 350°F for 4 minutes.

In a large bowl, add 2 sticks of softened cream cheese.

Add 1/2 cup of granulated sugar to the cream cheese and mix.

Add 1 cup of sour cream to the mixture and ensure to scrape the bowl to get all of it out.

Add 1 teaspoon of vanilla extract and mix.

Add 1/4 cup of sweetened condensed milk and mix until combined.

Use a hand mixer to blend all ingredients until smooth.

Pour the cheesecake mixture over the slightly baked Crescent dough crust.

Unroll another Crescent dough sheet and lay it on top of the cheesecake mixture.

Set the oven to 375°F and bake for 30 minutes.

Pour 12 oz of eggnog into a greased tree pan.

Sprinkle a box of white cake mix on top of the eggnog without mixing.

Place slices of 1 1/2 sticks of butter on top of the cake mix.

Sprinkle ground nutmeg on top of the butter and cake mix.

Set the oven to 350°F and bake for 50 minutes.

In a chilled bowl, add 1 cup of heavy cream and a splash of vanilla extract.

Add 1 cup of powdered sugar and mix until whipped cream forms.

Check on the dessert in the oven.

In a bowl, add 1 container of Cool Whip, 1 egg, and a box of red velvet cake mix.

Mix until a cookie-like batter forms.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens