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Wrap up your holiday festivities with something sweet.

Desserts.

Ingredients

Steps

Nutritional information

Baked Guava-Cheese Empanadas

Thaw empanada discs. Set cream cheese out to soften. Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Zest lemon (1 teaspoon), then juice (2 tablespoons).

Place guava paste in microwave-safe bowl. Microwave on HIGH 1–2 minutes, stirring every 30 seconds, until smooth. Place cream cheese, lemon zest, and lemon juice in large bowl. Beat with electric mixer until blended and smooth.

Arrange empanada discs on work surface. Spoon cream cheese mixture onto discs (about 2 teaspoons each), then spoon guava paste over cream cheese mixture (about 2 teaspoons each).

Beat egg and water together; brush edges of discs with mixture. Fold dough in half over filling, pinching edges to seal.

Arrange empanadas on baking sheets; brush tops with remaining egg mixture. Bake 16–18 minutes until golden. Let stand to cool on baking sheets 10 minutes before transferring to wire racks. Dust with powdered sugar before serving. Serve warm.

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Featuring Pam Original Canola Oil Blend Cooking Spray and Nellie’s Free Range Large Brown Eggs.

Eggnog Bundt Cake

Preheat oven to 350°F. Coat large Bundt pan with spray.

Prepare cake following package instructions (using listed oil, eggs, eggnog, and extract). Pour batter into prepared pan.

Bake 38–43 minutes until top is golden and toothpick inserted in center comes out clean. Place pan on wire rack and let stand to cool 10 minutes, then remove cake from pan and cool completely.

Dust with powdered sugar, then slice. Pour additional eggnog over slices before serving, if using.

Featuring McCormick All Natural Pure Vanilla Extract.

Spiced Peach Pie Breakfast Bread

Place butter in large bowl to soften. Preheat oven to 350°F. Coat 10- x 5- x 2-inch loaf pan with spray. Line pan with parchment, letting excess overhang sides, then coat parchment with spray. Combine in medium bowl: flour, baking powder, salt, and pie spice.

Add brown sugar to butter; beat with electric mixer until fluffy. Beat in eggs 1 at a time until blended. Beat in buttermilk and vanilla until blended, then stir (fold) in flour mixture and pie filling just until batter forms. Spread batter evenly in pan and sprinkle with coarse sugar.

Bake 55–65 minutes until top is golden and toothpick inserted in center comes out clean. Let stand to cool in pan 30 minutes before removing; cool completely before serving.

Salted Caramel–Buttermilk Banana Pudding

Featuring Jell-O Vanilla Instant Pudding & Pie Filling, Horizon Organic Heavy Whipping Cream, and Borden Eagle Brand Sweetened Condensed Milk.

Set cream cheese out to soften. Prepare pudding following package instructions (using listed buttermilk); set aside.

Beat heavy cream in large bowl until stiff peaks form. Beat cream cheese, condensed milk, and salt in second large bowl until blended and smooth. Stir (fold) whipped cream into cream cheese mixture.

Peel bananas and slice thinly. Arrange one-half cookies in even layer in bottom of large trifle dish. Spread one-half pudding evenly over cookies, arrange one-half banana slices over pudding, spread one-half cream cheese mixture evenly over pudding, and drizzle with ¼ cup caramel sauce; repeat layers. Cover and chill 1 hour (or until ready to serve). Drizzle with remaining ¼ cup caramel sauce before serving.

Chocolate-Cherry Layer Cake with Simple Egg Nog Custard

Chocolate-Cherry Layer Cake with Simple Eggnog Custard

Preheat oven to 350°F. Coat 2 (8-inch) cake pans with spray. Prepare cake mix following package instructions (using listed pomegranate juice, oil, and eggs). Divide batter evenly between pans. Bake 30–35 minutes until toothpick inserted in center comes out clean. Let cool completely before removing from pans.

Meanwhile, prepare pudding following package instructions (using listed eggnog). Cover and chill until ready to assemble.

Place preserves in bowl and stir until spreadable. Cut each cake in half horizontally with serrated knife, creating 4 layers. Place 1 cake layer on serving plate or cake stand; spread ½ cup preserves on cake layer. Place second cake layer on preserve-topped layer and spread one-half pudding mixture over cake layer. Repeat with remaining 2 cake layers, ½ cup preserves, and one-half pudding.

Sprinkle top of cake with chocolate morsels and pomegranate arils, if using. Chill until ready to serve. Serve with ice cream, if using.

Sweet Potato Spoon Bread

Preheat oven to 350°F. Place in large, microwave-safe bowl: milk, butter, salt, and both peppers; microwave on HIGH 3–4 minutes until warm and butter is melted. Remove from microwave and whisk to combine.

Coat 13- x 9-inch baking dish with spray. Combine sweet potatoes, eggs, and corn muffin mix in second large bowl; add milk mixture slowly, whisking until combined. Pour batter into prepared baking dish.

Place apple butter in zip-top bag, then seal bag and snip off 1 corner. Squeeze lines of apple butter lengthwise over batter (about 2 inches apart), then drag knife carefully though batter vertically to create design.

Bake 40–45 minutes until edges are golden and center is 160°F. Let stand to cool 10 minutes before serving.

Apple-Ginger Upside-Down Cake

Prepare topping. Peel and core apples, then slice thinly. Coat 10-inch cast-iron skillet (or oven-safe pan) with spray. Add butter, brown sugar, and cinnamon; place on medium. Cook 3–5 minutes, stirring continuously, until butter melts and sugar dissolves; remove from heat. Arrange apple slices in single layer on top, pressing carefully into mixture; set aside.

Prepare batter. Set butter out to soften. Preheat oven to 375°F. Chop ginger finely. Separate eggs; place egg whites in medium bowl. Combine in second medium bowl: flour, baking powder, baking soda, and salt. Beat butter and sugar with electric mixer until pale yellow and fluffy. Beat in vanilla, ginger, and egg yolks. Mix in one-third flour mixture until just blended, then add ¼ cup buttermilk. Repeat with remaining flour mixture and buttermilk until blended (do not overmix).

Beat egg whites with electric mixer until soft peaks form. Add egg whites to batter in batches, folding until just incorporated (do not overmix). Add batter to skillet; smooth into even layer over apples.

Bake 30–40 minutes until toothpick inserted in center comes out clean. Remove skillet from oven; let stand 10 minutes to cool. Loosen edges with thin spatula, then carefully invert cake onto serving platter. Serve with ice cream, if using.

Arroz con Leche sin Lactosa (Nondairy Rice Pudding) 

Combine cinnamon stick, water, and rice in medium saucepan. Bring to a simmer on medium; cook 15 minutes, then stir in almond milk. Simmer 15 more minutes, stirring occasionally.

Stir in sugar and simmer 10 more minutes, stirring occasionally, until rice is tender and liquid has thickened.

Remove pan from heat; stir in raisins, if using. Let stand 10 minutes to cool (liquid will thicken as it cools). Remove cinnamon stick before serving.