Preheat oven to 325F . Partially bake a double batch of pie crust spread out in a casserole.

Make a pie filling from this pumpkin pie recipe (or use canned filling with relevant spices/eggs/etc.)

Make the cheesecake layer:
16 oz cream cheese, softened
1/2 cup sugar
1/3 cup eggnog
1 egg
1 tablespoon all-purpose flour
pinch nutmeg (if not already enough in eggnog)

For some reason, I got on a baking kick this week. And I decided to make rugelach. Rugelach is a jewish pastry, sort of. Like all "jewish" foods, its a European thing, brought to America first by Jews, and adopted into Jewish culture. I like them, and I thought I'd try and make them.

All of the recipes sounded a little hard, but it actually turned out to be a snap. I primarily used these two recipes.

Beat together for 15 minutes on high speed (or a little lower)
5 eggs (large,whole eggs)
1 cup sugar (add gradually as eggs are being beaten)
pinch of salt

Then fold in, carefully,
1 cup flour
1/2 teaspoon vanilla

Line 2 cake pans with waxed paper...*do not grease pans*
Spoon batter into pans
Bake 18-20 minutes at about 350 degrees...

From great-chicago-italian-recipes.com

2 8oz. Tuna steaks, cut into 1 inch pieces
5 long green onions, chopped
1 small zucchini, sliced in 1/4 inch circles
2 cloves of garlic, chopped
4 Tbls of extra virgin olive oil
1/2 cup of fresh basil, broken into pieces
1/2 cup of chicken broth
1 cup of heavy whipping cream
2 Tbls of flour
1 tsp of freshly ground black pepper
1 lemon
1 pound of bow tie pasta

Sauté the garlic, onions and zucchini in 2 Tbls of olive oil until tender, around 3 minutes.