Eggnog Cheescake

3 (8 ounce) packages of cream cheese, softened
1 Cup white sugar
3 Tbsp. all purpose flour
¾ Cup eggnog
2 eggs
2 Tbsp. rum extract (don't worry...no alcohol)
1 tsp. ground nutmeg
1 tsp. cinnamon
18 mini graham cracker pie crusts or 2 large Crusts

Preheat oven to 425 degrees. Soften cream cheese. Blend with sugar, flour, eggnog, and eggs. Add rum extract, nutmeg, and cinnamon. Pour into graham cracker pie crusts. Bake at 425 for about 8 minutes. Reduce heat to 250 degrees. Continue baking for about 20 minutes or until firm to touch. (Longer for larger pies) Remove and cool. Refrigerate. Serve with whipped cream and a sprinkle of cinnamon.

Perogie Casserole

1 onion, chopped
1 pkg. perogies, frozen
1 can cream of mushroom soup
1 cup milk
1 cup shredded cheese
1 cup sour cream
1/2 cup melted butter

Place chopped onion in casserole dish. Spread the package of perogies on top. Mix the remaining ingredients together and pour over perogies. Bake for 1 hour at 350 degrees.

*SO not good for the hips. But it works in a pinch. I tried it for the first time last night. It's not bad, but it's super easy!

Sweet and Sour Pork

2 T butter
2 T olive oil
3 lbs. lean pork, cut in strips
¼ C cornstarch
2 t salt
1 t pepper
½ C packed brown sugar
½ C vinegar
2 (20-oz) cans pineapple tidbits, drained with juice reserved
2 T soy sauce
1 ½ C red or green bell pepper, cut in strips
½ C thinly sliced onion
Rice for 8-10

Melt butter in a large skillet, add olive oil. Stir-fry pork strips until browned, about 10 mins. Cover and simmer on low about 30 mins. Drain meat and set aside.

In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, reserved pineapple juice, and soy sauce. Cook and stir until boils. Reduce heat. Stir and cook 2 mins. Add pork, peppers, onion, and pineapple. Cook 3 mins longer over med heat. Serve over rice. Makes 8-10 servings.