I am not much of a cook. In fact I detest the everyday cooking. But, I LOVE cooking for holidays and parties. Tomorrow I will bring these Thanksgiving specialties to our feast! Enjoy! Cranberry Pear Relish 4c fresh cranberries 2c sugar 1c fresh orange juice 1tbsp finely grated orange zest 2 slightly ripe pears, cored, peeled and cut into 1/3 inch pieces (Bosc or Anjou) Combine all ingredients in a heavy sauce pan and stir well. Place over medium heat. Biol until the berries pop open-about 10 minutes. Skim the foam of the top with a metal spoon. Cool and refrigerate! Pumpkin Cheesecake Crust 1/2 c gingersnap crumbs Sprinkle the gingersnap crumbs onto the bottom of a well buttered 9-inch spring form pan. Chill until ready for filling. Filling 2lbs. cream cheese, softened 1 1/2 c granulated sugar 1/3 c flour, sifted 1 1/2 tsp cinnamon 1 tsp grated nutmeg 1 tsp ground cloves 1/4 tsp allspice 1/8 tsp salt 6 eggs 2 c pumpkin puree In a large bowl, beat the cream cheese, sugar, flour, cinnamon, nutmeg, cloves, allspice, salt, and eggs until smooth. Add the pumpkin and continue to beat until very smooth. Pour the mixture into the chilled pan and bake in a preheated 325 degree oven for 1 1/2 hours. Turn off the oven and let the cake stand in an open oven for 30 minutes. Transfer to a wire rack and let cool completely. Topping 1 c of heavy cream In a chilled bowl, whip the heavy cream and spread onto of cake! ENJOY!!!!