Basil Ceasar Salmon

4 Salmon Fillets
1/4 cup Caesar Salad Dressing
Salt & Pepper
1 cup Caesar Salad Croutons, crushed
1/2 cup Parmesan Cheese
2 tsp. basil

1. Preheat oven to 350 degrees
2. Place salmon on a greased baking sheet.
3. Sprinkle fish with salt & pepper.
4. Spoon the salad dressing over the fish.
5. Combine the croutons, Parmesan cheese, and basil in a bowl.
6. Sprinkle mixture over fish, gently pressing into the dressing.
6. Bake for 15-20 minutes, until fish flakes easily.

**Also good with Ranch Salad Dressing and Garlic Croutons**
**Aldi's has good prices on frozen salmon**

Strawberry Preserve Topped Cheesecake

1 cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
3 eggs
1 tsp. vanilla
1 cup strawberry preserves

Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
Beat cream cheese and 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add vanilla; mix well. Pour over crust.Bake 50 to 55 minutes or until center is almost set. (Bake 45 to 50 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with preserves just before serving. Store leftover cheesecake in refrigerator.