In this extended Holiday baking edition, Simply Cookin' Chef Mitzi Stinson shows you how to make festive chocolate-candy cane cookies and homemade holiday eggnog.

These holiday delights are perfect whether your entertaining or just have a craving.

Turn the cookie-making into a fun-filled event to bring your family together and inspire a little holiday cheer.

Difficulty: Easy (cookies & eggnog)

Prep Time: 30 minutes (cookies); 5 minutes (eggnog)

Total Time: 42 minutes (cookies); 5 minutes (eggnog)

Yield: 52 cookies; 8 cups eggnog

Recipes courtesy Kraft Foods

Chocolate-Candy Cane Cookies:

1 pkg. (8 oz.) cream cheese, softened

3/4 cup (1 1/2 sticks) butter, softened

1 cup sugar

2 tsp. vanilla

2 1/2 cups flour

1/2 tsp. baking soda

4 squares semi-sweet baking chocolate, melted

1 pkg. (6 oz.) premium white baking choclate

12 hard peppermint candies, crushed

Holiday Eggnog:

7 cups fat-free milk, divided

1 pkg. (4-serving size) vanilla flavored fat-free, sugar-free, reduced-calories instant pudding and pie filling

1 cup low-fat evaporated milk

2 tsp. rum extract

Chocolate-Candy Cane Cookies:

Preheat oven to 350°F.

Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well-blended.

Add flour and baking soda; mix well.

Melt semi-sweet chocolate sqaures in microwave for 2 minutes or until smooth; stirring every 30 seconds.

Blend in semi-sweet chocolate with mixture.

Shape tablespoonfuls of dough into 52 balls.

Roll each ball into 3-inch-long rope.

Place, 2 inches apart, on baking sheet, bending top of each slightly to resemble a candy cane.

Bake 10 to 12 minutes or until lightly browned; cool 5 minutes on baking sheet.

Transfer to wire racks; cool completely.

Microwave white chocolate as directed on package or using the same procedure described above for the semi-sweet chocolate.

Spoon white chocolate into snack-sized bag, snip off the bottom corner of the bag and drizzle over cookies.

Place peppermint candies in a snack-sized bag and pound to break into small pieces.

Sprinkle crushed candies over the cookies.

Let cookies stand until white chocolate is firm.

Holiday Eggnog:

Pour 2 cups of the milk into large bowl.

Add pudding mix and beat with wire whisk 2 minutes.

Add remaining 5 cups milk, evaporated milk and extract; mix well.

Refrigerate until ready to serve.