Eggnog Cheesecake

 

• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 3 tablespoons butter, melted

FILLING:

• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 2 eggs, lightly beaten
• 3/4 cup eggnog
• 1/2 teaspoon rum extract
• Dash ground nutmeg

Directions

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
• In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
• In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust.
• Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 12-16 servings.

Quick Beef Soup

 

1 onion chopped

2 cloves of garlic minced

1 1/2 lbs. lean ground beef

1 can (28 oz.) whole peeled tomatoes with juice

6 cups water

6 beef bouillon cubes

1/4 tsp pepper

1/2 cup uncooked orzo

1 1/2 cups frozen peas, carrots, and corn blended vegetables

 

Brown meat with onion and garlic, in a large sauce pan, stirring and chopping with a spoon to separate meat. Blend tomatoes and juice until smooth, add to meat. Add water bouillon cubes and bring to a boil, stirring occasionally, and boil 20 minutes. Add frozen vegetables and orzo, simmer for 15 minute and serve.