Pumpkin Cheesecake

Seriously, combining gingersnaps & pumpkin cheesecake is like combing caramel & chocolate!  I could eat this anytime of the year, though it is more traditionally made through the fall holidays. 

32 gingersnap cookies, crushed (about 1 1/2 c)
1/4 c butter, melted
5 pkgs (8oz each) cream cheese, softened
1 c sugar
1 can (15oz) solid pack pumpkin
1 tsp cinnamon
1 tsp vanilla
5 eggs, lightly beaten
dash of nutmeg
maple syrup

In sm bowl, combine the gingersnap crumbs & butter.  Press into a greased 13x9 baking dish; set aside.
In lg mixing bowl, beat cream cheese and sugar until smooth.
Beat in pumpkin, cinnamon, and vanilla.
Add eggs, put on low speed just until combined.
Pour over crust; sprinkle with nutmeg.
Bake at 350 for 40-45 min. or until center is almost set.
Cool on wire rack for 10 min.
Carefully run knife around edge of baking dish to loosen; cool 1 hour longer.
Refrigerate overnight.

Cut into squares, serve with maple syrup!!  YUM!!!
remember to refrigerate leftovers!

Green Salad with Apples and Maple Walnut Dressing

This is a wonderful crisp fruit salad that will compliment any entree or sandwich!  Have the kids help to make it and watch as they devour their creation!

6 c. salad greens
1 c. julienned Braeburn or Honeycrisp apples
2 Tbs. cider vinegar
2 Tbs. maple sryup
2 tsp. dijon mustard
1 1/2 t. walnut oil
salt
red pepper

Combine salad greens & apples in a large salad bowl.
Combine all remaining ingredients, whisk together well.
Drizzle over salad, toss gently to coat once ready to eat!

Serves 4

our kids love this salad...we have added nuts, dried cranberries, etc...use your imagination & your own likes to make this a fun way to get the greens & fruit into your kids.