Number of years ago, I tried the angel food with pumpkin and did not care for it at all. Pumpkin Angel Food Cake 1 cup canned pumpkin 1/4 teaspoon ground cloves 1/2 teaspoon cinnamon 1/8 teaspoon ground ginger 1 teaspoon vanilla extract 1/2 teaspoon nutmeg 1 16 ounce) box 1-step Angel Food Cake Mix 14 tablespoons Cool Whip Lite Heat oven to 350 degrees F. In a large bowl combine the pumpkin, vanilla extract, cinnamon and spices. Mix well and set aside. In another bowl prepare the cake mix according to the package instructions. Fold the pumpkin mixture into the cake batter. Spoon into an ungreased 10-inch tube pan. Bake for 38-44 minutes or until the top is golden brown. Remove pan from oven and turn upside down to cool. Slice cake into 14 slices and serve with 1 tablespoon Cool Whip. -

I made this cake today and it was really good!!! The pant sizes are going up if I don't stop this. :0) LOL OREO� White Chocolate Mousse Cake Prep Time: 25 min Total Time: 6 hr 25 min Makes: 16 servings 1 pkg. (20 oz.) Holiday OREO Chocolate Sandwich Cookies, divided 6 Tbsp. butter, melted 1 env. KNOX Unflavored Gelatine 1-1/4 cups milk 1 pkg. (11 oz.) white chocolate chips 1 pt. (2 cups) whipping cream, whipped FINELY crush 24 of the cookies. Mix with butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan. Set aside. Coarsely chop 24 of the remaining cookies; set aside. SPRINKLE gelatin over milk in large saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatin is completely dissolved, stirring constantly. Add chocolate chips; cook until chips are completely melted and mixture is well blended, stirring frequently. Place saucepan in bowl of ice water; let stand 8 to 10 min. or until gelatin mixture is slightly thickened, stirring frequently. Gently stir in chopped cookies and the whipped cream. Spoon into crust. REFRIGERATE at least 6 hours. Halve remaining cookies. Arrange on top of cake just before serving. Store leftover cake in refrigerator.

Gina, Here are a couple of other options for you. Home Cookin Chapter: Recipes From Thibeault's Table Praline Cheesecake ================== (Toronto Star Newspaper: 1981) 1-1/4 cup crushed graham crackers 1/4 cup granulated sugar 1/4 cup finely chopped pecans toasted 1/4 cup butter melted 3 - 8 oz packages cream cheese 1 cup packed brown sugar 2/3 cup evaporated milk NOte: I used coffee cream 2 Tablespoons all purpose flour 2 teaspoons vanilla 3 eggs 1 cup pecan halves toasted. Caramel Sauce topping 1 cup corn syrup - dark 1/4 cup cornstarch 2 Tablespoon Brown sugar 1 Tablespoon vanilla . Combine graham crackers, sugar, pecans and stir in melted butter. Press mixture over the bottom and 1 1/2 inches up sides of a 9" inch spring pan. Bake at 350°F for 10 minutes. Beat cream cheese, 1 cup brown sugar, evaporated milk, flour and vanilla. Add egss and beat until just blended. pour into crust. Bake 50 to 55 minutes or until set. Cool in pan for 30 minutes. Loosen sides and remove rim. Cool completely. Arrange toasted pecans on top of cake decoratively. Make Topping by combining corn syrup, cornstarch and brown sugar in a small saucepan. Cook and stir until thickened. Remove from heat and add vanilla. To serve cake, Pour sauce over top and serve remaining sauce in a pitcher at the table. NOTE: I baked the cake in a Baine Marie. I wrapped foil around the outside of the springform pan to prevent any water from seeping in to the cake. Nnte: I use my regular caramel sauce instead of the one mentioned above: Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and icecream, warm gingerbread, etc.. Home Cookin Chapter: Recipes From Thibeault's Table White Chocolate Cheesecake ========================== Adapted from http://www.dianasdesserts.com Dulce de Leche Cheesecake recipe Crust 1 1/2 cups Graham Cracker Crumbs 2 tablespoons sugar 6 tablespoons melted butter Mix together and pat into bottom of a spring form pan lined with Buttered parchment paper. Bake at 350°F for 10 minutes. Set aside to cool Filling: 3 (8 oz.) packages cream cheese (24 oz. total) 1 cup superfine granulated sugar 2 tbsp. all-purpose flour 2 tsp. vanilla extract 3 eggs 1/3 cup heavy cream 6 ounces melted quality white chocolate Reset oven temperature to 325°F (160°C). Melt white chocolate with heavy cream. Stir until smooth. Set aside to cool. With an electric mixer beat cream cheese, sugar and flour together until well mixed and smooth. Add vanilla and beat until smooth. Add eggs one at a time, beating well after each addition. Beat until smooth.Add the melted chocolate cream mixture. Stir until smooth. Pour plain batter over crust. Wrap foil around the bottom and up the sides of the pan. Place in a shallow pan and pour in hot water. (Bain Marie) 7. Bake in preheated 325°F (160°C) oven for 50 to 60 minutes or until center is almost set.Remove from the oven and let cool. When cool refrigerate overnight or for at least 4 or 5 hours. DRizzle with white chocolate and or Dulce de Leche.

"We are in the grip of a food crisis. Obesity has become a leading cause of preventable death, after only smoking. For nearly half a century we’ve been trying to pin the blame somewhere—fat, carbs, sugar, wheat, high-fructose corn syrup. But that search has been in vain, because the food problem that’s killing us is not a nutrient problem. It’s a behavioral problem, and it’s caused by the changing flavor of the food we eat. Ever since the 1940s, with the rise of industrialized food production, we have been gradually leeching the taste out of what we grow. Simultaneously, we have taken great leaps forward in technology, creating a flavor industry, worth billions annually, in an attempt to put back the tastes we’ve engineered out of our food. The result is a national cuisine that increasingly resembles the paragon of flavor manipulation: Doritos. As food—all food—becomes increasingly bland, we dress it up with calories and flavor chemicals to make it delicious again. We have rewired our palates and our brains, and the results are making us sick and killing us." Ignoer it all you choose...but I pay blue collar taxes to support health care...I am allowed to have a voice in our system of horrific processed food. Why ever consume crap and support business 'big' money not caring about long term health issues. here link