This one's for Mindy...

This recipe isn't exactly healthy, but here it is anyway:

PUMPKIN CHEESECAKE

CRUST:

Mix together

1 1/2 cups crushed gingersnaps

1/2 cup finely chopped pecans

1/3 cup butter, melted

Press into a 9" springform, Bake at 350 for 10 minutes.

FILLING:

2- 8oz. packages cream cheese

3/4 cup white sugar

1- 15 oz. can pumpkin

1 1/4 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. nutmeg

2 eggs

1/4 tsp. salt

Beat together cream cheese and sugar; add pumpkin and spices.

Beat in eggs one at a time. Add salt.

Beat until creamy. Pour batter evenly into shell.

Bake for 50 min. or until knife inserted in the center comes out clean. Run a sharp knife along the outside of the crust to prevent the top from cracking.

Let cool, then top with whipped cream or caramel if desired.

**I've used a springform before, but this last time I used just a 9" pie pan and that worked fine. I had a little bit leftover from that, and I made a little mini single serving cheesecake too.

Asian Benne ('Frisco style)

Everyone loves a good ol' eggs bennedict, but is all that hollendaise really necessary? After taking a cue from Kelly, I came up with this lighter, "Asian" version:

Asian Eggs Bennedict

Put a little butter on a large slice of sourdough bread, and throw it in the broiler for a couple minutes.

Steam some frozen spinach and throw it on top of your toasted bread.

Poach 2 eggs and place on top of spinach.

Drizzle Asian Sesame dressing of any sort on top of everything,