Try these quick-to-fix treats for a family gathering or a holiday party. To see video demonstrations for both recipes, check the Simply Cookin' Web site at www.CookWithMitzi.com..

Holiday Eggnog
Preparation time: 5 minutes

7 cups fat-free milk, divided
(1) 4-serving size package vanilla flavor fat-free, sugar-free instant reduced-calorie pudding and pie filling
1 cup low-fat evaporated milk
2 teaspoons rum extract

Pour 2 cups of the milk into large bowl. Add pudding mix. Beat with wire whisk for 2 minutes. Add remaining 5 cups milk, evaporated milk and extract; mix well.

Refrigerate until ready to serve.

Makes 8 1-cup servings.

Chocolate Nog: Substitute chocolate flavor fat-free, sugar-free instant reduced-calorie pudding and pie filling for vanilla pudding and pie filling and vanilla extract for rum extract.

Chocolate Candy Cane Cookies
Preparation time: 30 minutes
Baking time: 12 minutes

8-ounce package cream cheese, softened

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

1 cup sugar

2 teaspoons vanilla

2 1/2 cups flour

1/2 teaspoon baking soda

4 squares semi-sweet baking chocolate, melted (see notes)

6-ounce package premium white baking chocolate (see notes)

12 hard peppermint candies, crushed (see notes)

Preheat oven to 350 degrees 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. Blend in semi-sweet chocolate.

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. Spoon white chocolate into snack-sized bag, snip off the bottom corner of the bag and drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.

Makes: 52 cookies or 26 servings, two cookies each

Recipes from: Kraft

Notes:

To melt baking chocolate: Melt semi-sweet chocolate squares in microwave for 2 minutes or until smooth; stirring every 30 seconds. Microwave white chocolate as directed on package or the same way as for the semi-sweet chocolate.

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

A minute or two can make the difference between perfectly baked cookies and over-baked cookies. Since oven temperatures can vary, check cookies at the lowest bake time and remove from the oven when tops are lightly browned and centers are just set.