Now that Thanksgiving is over, it is time to bring on the Christmas goodies!  This one is for my hubby who loves all things pie.  This egg nog cream pie looks so yummy.  I think that I will use a graham cracker crust instead, though.  The tutorial includes directions to make oyur own crust, but you can always buy a store bought one as well.  Thanks Lauren’s Latest!

Here’s what you need to make this pie:

for the pastry-

• 1 1/2 cups whole wheat pastry flour
• 1 1/2 cups all purpose flour
• 3 tablespoons sugar
• 1 teaspoon salt
• 3/4 cup cold butter, cubed
• 10 tablespoons ice cold water {give or take a few tablespoons}

for the filling-

• 3/4 cup cold heavy cream
• 1 cup egg nog
• 1/2 cup milk
• 1 box instant vanilla pudding

Here’s how to make it -> Egg Nog Cream Pie Tutorial

I have a love/hate relationship with Butterfingers.  I love they way they taste, but I hate they way they stick to my teeth.  My kids have never even tasted one before because I can’t stand the thought of all that sugar being stuck to their teeth all day long.  That being said, we have a TON of Butterfingers in my kid’s Halloween candy bags and I need to find a way to use them.  That is where this awesomely delicious recipe for Butterfinger Nutter Butter Cheescake Bars comes in.  Now I get the best of both worlds.  All the yumminess, maybe even more, without the crazy stickiness!  Thanks for the recipe Lauren’s Latest!

Here’s what you need to make this:

for the crust

• 16 whole nutter butter cookies
• 1/4 cup melted butter

for the cheesecake filling

• 8 oz. cream cheese, softened
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1/2 tablespoon all purpose flour
• 6 fun size Butterfinger chocolate bars

for the topping

• 3/4 cup semi sweet chocolate chips
• 3 tablespoons butter

Here’s how to make it -> Butterfinger Nutter Butter Cheesecake Bars Tutorial