MAMARABBITS FREEBIES   PRAISE REPORT I JUST WANTED TO THANK ALL THOSE WHO PRAYED FOR MR. DON AND AUNT ZEAL... THEY ARE BOTH DOING MUCH BETTER... PRAISE THE LORD!!!!    WE ARE # 20     I'M asking that you ask 1 person to join  MAMARABBITS FREEBIES.   Lets try that and see what happens.  WE HAVE 657 ACTIVE MEMBERS IF EACH OF YOU INVITES ONE TO JOIN IT COULD TRULY MAKE A DIFFERENCE. http://archives.zinester.com/29909          FREE EYE KIT http://www.bauschwearandcare.com/program_benefits.php            Swirled Pumpkin and Caramel Cheesecake   INGREDIENTS: Crust 1 1/2 cups ground gingersnap cookies 1 1/2 cups toasted pecans (about 6 ounces) 1/4 cup firmly packed brown sugar 1/4 cup (1/2 stick) unsalted butter, melted Filling 4 8-ounce packages cream cheese, room temperature 1 2/3 cups sugar 1 1/2 cups canned solid pack pumpkin 9 tablespoons whipping cream 1 teaspoon ground cinnamon 1 teaspoon ground allspice 4 large eggs 4 tablespoons purchased caramel sauce 1 cup sour cream DIRECTIONS: Crust: Preheat oven to 350 degrees. Finely grind crushed cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pump kin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight. Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.) Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve. Yield: 10 Servings      Back to School Care Kit!     http://www.lasallepromotions.com/ http://archives.zinester.com/29909/135071.html http://subs.zinester.com/29909 http://archives.zinester.com/29909 email@domain.com Subscriber Unsubscription link Just a little reminder to vote for our newsletter if you haven't already done so. Every vote makes a difference and is greatly appreciated. Voting is simple.  Just click AWAY.. YOU CAN MAKE US # 1      http://www.soprano.com/freestuff.asp   Hear me talk!