Move over pumpkin spice… it’s time for egg nog!

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It's officially egg nog season, and we're in the kitchen with Turkey Hill as they demonstrate how versatile egg nog is as an ingredient in your holiday-themed dishes!

They gave us a couple recipes featured below, and have just over twenty recipes in total. To view their entire collection, check out  Turkey Hill's website .



nog pie

Holiday Egg Nog Pie


  • 4 ounces cream cheese, softened
  • 1 tablespoon butter, softened
  • 1/2 cup confectioner’s sugar
  • 1/2 cup Turkey Hill Egg Nog
  • 1 teaspoon pumpkin pie spice
  • 1-1/2 cups whipped topping
  • 1 graham cracker crust (9 inches)
  • 1/8 teaspoon ground nutmeg


In a small bowl, beat the cream cheese, butter, and confectioner’s sugar until smooth. Beat in the Egg Nog and pie spice. Fold in whipped topping, and spread into crust. Sprinkle with nutmeg. Cover and freeze for four hours or until firm.

nog bread

Egg Nog Bread


  • 2 large eggs
  • 3/4 cup sugar
  • 1/4 cup butter, melted
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup Turkey Hill Egg Nog
  • 1/2 cup chopped red and green candied cherries
  • 1/2 cup chopped pecans
  • 1/2 cup raisins


Preheat oven to 350 degrees. Grease an 8x4-inch loaf pan.In a large bowl, beat eggs, sugar, and melted butter until well-blended. In another bowl, whisk flour, baking powder, and salt; beat into egg mixture alternately with Egg Nog, beating well after each addition. Fold in cherries, pecans, and raisins. Transfer mixture to loaf pan, and bake 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.


cheescake bars

Cranberry Egg Nog Cheesecake Bars


  • 1 package spice cake mix (regular size)
  • 2-1/2 cups old-fashioned oats
  • 3/4 cup butter, melted
  • 2 8-ounce packages cream cheese, softened
  • 1/2 cup sugar
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup Turkey Hill Egg Nog
  • 2 tablespoons all-purpose flour
  • 3 large eggs
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 2 tablespoons cornstarch


Preheat oven to 350 degrees. Line a 13x9-inch baking pan with parchment paper, letting ends extend up the sides; grease paper. In a large bowl, combine cake mix and oats; stir in melted butter. Reserve 1-1/3 cups crumb mixture for topping, and press remaining mixture into the bottom of a prepared pan.

In a large bowl, beat cream cheese, sugar, and nutmeg until smooth. Gradually beat in Egg Nog and flour. Add eggs, and beat on low speed, just until blended. Pour over crust.

In a small bowl, mix cranberry sauce and cornstarch until blended. Spoon over cheesecake layer, spreading over the top. Sprinkle with reserved crumb mixture.

Bake 50-55 minutes or until edges are brown, and the center is almost set. Cool for one hour on a wire rack, and refrigerate for at least two hours. Lifting with parchment paper, remove from pan, and cut into bars.