Pumpkin Cheesecake

Pumpkin Cheesecake
Serves 12
1 1/4 cups gingersnap cookie crumbs (crush about 20 cookies in a plastic bag with a rolling pin)1/4 cup unsalted butter -- melted
3 (8 ounce) packages cream cheese -- softened
1 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 (16 ounce) can pumpkin puree (NOT pumpkin pie filling)
4 eggs
3/4 cup chilled whipping cream (need to whip it with 2 teaspoons sugar and a teaspoon of vanilla)

Preheat the oven to 350 degrees. In a large mixing bowl, mix the cookie crumbs and butter. Press evenly on the bottom of a 9" spring form pan inches. Bake 10 minutes, then let cool. Reduce oven temp. to 300 degrees. In another large bowl, beat the cream cheese, sugar, the cinnamon and ginger on medium speed until smooth. Add pumpkin puree. Now add in the eggs, one at a time on low speed. Pour into the cookie crumb pie shell. Bake your cheesecake until center is firm, about 1 1/4 hours. Cool to room temperature. Cover and refrigerate at least 3 hours. (but in your case, you did it two days prior at least)
To loosen cheesecake from the sides of the pan, unbuckle the side and carefully remove. Serve a dollop of whip cream on the cheesecake. This recipe is to die for!

Roasted Sweet Potatoes and Onions

Roasted Sweet Potatoes and Onions
Serves 12
8 medium peeled sweet potatoes -- cut into 2-inch pieces
4 medium red onions, cut into 1-inch pieces
4 tablespoons extra-virgin olive oil
2 teaspoons lemon pepper
1 teaspoon salt

Preheat oven to 425 degrees.
Combine all ingredients in 2, 13 x 9 inch baking dishes, evenly dividing up the ingredients. Toss to coat and bake for 35 minutes or so, until the taters are fork tender and nicely browned.

Strawberry Lemonade Salad

2 envelopes unflavored gelatin
1/2 C. cold water,
1 C. boiling water
1 1/3 C. frozen lemonade concentrate
2 (10 oz. pkg.) frozen strawberries partially thawed
2 C. whipping cream
Soften gelatin in cold water, then dissolve in the boiling water. Stir in lemonade concentrate and strawberries with juice. Chill until partially set, add whip cream and fold into gelatin mixture. Put in 9x13 pan and chill several hours until firm. Garnish with fresh strawberries and serve!