Caesar Salad Dressing

Caesar Salad Dressing

1/4 cup milk
1/4 cup parmesan
1/2 cup mayo
1 tbsp lemon juice
1 tsp garlic crushed
1/2 tsp dijon mustard
1/4 tsp worteschire sauce
1/4 tsp pepper
1 squirt of anchovy paste

Mix well, serve chilled.

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Eggnog Cheesecake

This was so fantastic and so light, considering it was a baked cheesecake. Ingredients 1 cup graham cracker crumbs 2 tablespoons white sugar 3 tablespoons melted butter 3 (8 ounce) packages cream cheese, softened 1 cup white sugar 3 tablespoons all-purpose flour 3/4 cup eggnog 2 eggs 2 tablespoons rum 1 pinch ground nutmeg (I did NOT add the rum and it was great) Directions Preheat oven to 325 degrees F (165 degrees C). In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes. Place on a wire rack to cool. Preheat oven to 425 degrees F (220 degrees C). In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust. ( NOTE : I used a hand beater and it worked just fine) Bake in preheated oven for 10 minutes. Reduce heat to 250 and bake for 45 ...

Rhubarb Butterscotch Pie

1/2 cup white sugar 1 cup brown sugar 3 cups diced rhubarb 3 tablespoons flour 1 beaten egg pinch of salt 3 tablespoons cream * 1 teaspoon vanilla pastry for 2 crust pie Combine brown sugar, white sugar and flour. In another bowl combine beaten egg, cream and vanilla. Add this to the first mixture, then fold in the diced rhubarb, which as been washed and not peeled. Place in a pastry lined pie plate, cover with top crust. Make steam slits. Bake in a 450 degree Farenheit oven for 10 minutes, then lower temperature to 350 for 25 to 30 minutes or until crust is golden brown. * can substitute evaporated undiluted milk for the cream.

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