anney, just thought of something else, little noodle puddings. I made these in ramekins and everyone enjoyed them for thanksgiving. BROWNED ONION KUGELS (susanq- GB) Serves 6-8 A kugel is traditionally baked in a single large pan, but using a muffin tin is a bit more elegant - and produces an abundance of tasty browned edges. Serve the kugels as a main brunch dish or an accompaniment to pot roast or baked chicken. *I like to double this recipe for lots of left-overs and use a 9 x 13 ceramic baking dish for family dinners. 6-oz medium egg noodles 1 stick (1/2 cup) unsalted butter 3 cups chopped onions (2 large) 1-1/2 cups sour cream 1-1/4 cups small-curd cottage cheese (10-oz) 1 T poppy seeds (can be omitted if you cannot eat seeds) 4 large eggs 1 teaspoon salt 1/4 teaspoon black pepper 1/2-1 teaspoon Hungarian paprika (optional) Put oven rack in middle position and preheat oven to 425F Cook noodles in a 6-8 quart pot of boiling salted water until al dente, about 4 minutes. Drain in a colander and rinse under cold water and drain well. Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally until well browned, about 20 minutes. Transfer onions to a large bowl and stir in noodles, sour cream cottage cheese and poppy seeds. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well. Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.

I don't know what your cheesecake recipe is, but I can make a "small" cheesecake in a regular cake tin. It's not as tall as the 2 1/2 pounds of cream cheese cake I make in a 9 inch pan (I never use the 10 inch pan) but it's a cheese cake and tastes like one. I have a nest of spring form pans...a 10 inch a 9 inch and an 8 inch....mostly I use the 8 inch pan....because it fits nicely on my favorite tall cake server. Also Cheese cake freezes very well....and a couple of slices of cheese cake in the freezer is like money in the bank. Cheese cake in a cake pan....works best on a pan with a removable bottom. Crust...I butter the pan very very well...soft butter spread on thickly. Then I place 1/4 cup of ground nuts...I like almonds or pecans, mixed with 1/4 tsp cinnamon....and sprinkle in the pan, tilting the pan so the nuts stick to the butter. Cake 2 8 oz packages of cream cheese at room temp. 2/3 cup sugar 2 eggs 2 tsps flour 1 tsp vanilla pour the cake into the "crust" and bake at 375 until the center jiggles only very slightly, about 45 to 50 minutes. Turn off the oven and leave the door ajar and let it sit for 30 minutes. Cool before chilling.

Got what and can you link to the original thread?

We have an iPad and though I like it, if I'm going to do any amount of typing I'd rather use something with a keyboard. If I want something small and portable for internet, email, etc I prefer my iPhone since I can carry it anywhere in my pocket. The iPad is really DHs electronic newspaper reader so he can read all his papers online. He too prefers a keyboard for typing. It also has no DVD drive but I did buy some software that allows me to copy a DVD onto the iPad. Not sure what netbooks have in terms of a DVD drive - I think they also have no such drives. iPads also have no USB ports. We have a older compact desktop and an older big laptop. If I were going to get another computer right now I would consider a small laptop - like a net book size. Don't need one right now though so who knows what the latest technology will be by the time I do. Big plus of iPad compared to net books is much longer battery life.