She will be in just to see YOU and to show you her three really great products - homemade in small batches!

Ridiculously Garlic Blue

Meg says, "Ridiculously Garlic Blue is the best thing you have EVER put in your mouth. It's made with Oberweis Sour Cream, Buttermilk & a cave aged Saint Pete Blue Cheese with only half the calories of other blue cheese dressing because it does not contain dominant amounts of soybean oil as filler. There is a quarter cup of freshly minced garlic in each bottle!"

At only 96 Calories and 8 grams of fat per 2 tablespoons, this is actually better for you than most other blue cheese dressings...and it's natural!

Meg suggests that "It's outrageous over a 2" thick strip steak or hamburger smothered with cognac sautéed mushrooms, mind boggling over a fluffy baked potato with crumbled bacon & fresh chive or over a pound of cooked pasta with jumbo shrimp, fresh basil & cherry tomatoes... the BEST Alfredo you've ever tasted in about 15 minutes!"

Three Berry Vinaigrette is made with fresh raspberries, blackberries & blueberries, no fat, sugar or salt.  The only added sweetener is a touch of honey so it's perfect for  diabetics! Here is a salad dressing packed with antioxidants! It's amazing drizzled over roast pork or a horseradish crusted lamb chop. Meg loves to pour it into a squirty bottle allowing more control drizzling a beautiful pattern over grilled swordfish and asparagus. Finish with fresh orange zest & black sesame seed for a dramatic splash of color! Over duck, pheasant, goose or venison its tartness is reminiscent of Lingonberries & cuts through the gaminess of the meat. And in case you also can't wait for lunch or dinner to eat it, use it for breakfast over cream cheese stuffed French Toast or pancakes as a very healthy alternative to syrup. And at only 32 calories per 2 TBS, you may eat all you like!

Buttery Caramel Sauce is made with Oberweis Cream, European Butter & Madagascar vanilla. Without corn syrup or fructose, it's just 136 calories for a quarter cup so you can actually afford to eat it! Luscious over a Chardonnay poached pear, apple pie, chocolate bread pudding or a brownie sundae. Meg's mother loves it in her coffee & it makes an intoxicating iced latte. And... in the name of research, my girlfriends and I invented the Carameltini. Equal parts vodka, espresso & Buttery Caramel Sauce with a fat, splash of vanilla, these are the bomb!