Perfect Cranberries

1/2 c orange juice (1 large orange)
1/2 c brown sugar
1/2 c white sugar
1/2 c water
12 oz cranberries
couple slight pinches of cinnamon (a little goes a long way!)

Put in a pot bring to a boil and then simmer.  They will be watery so just keep them cooking until they come to the consistency you like them.

Kamut fruit salad

Dressing:

1 cup Orange Juice (blend 2 oranges, 2 tbsp orange juice concentrate, 1.5 cups water.)
1/4 cup white wine vinegar
1/4-1/2 cup olive oil
2 tbsp honey

Salad:
2 cups Kamut (boil it 1 cup Kamut to 2 cups water)
Grapes
Pomegrante
Banana
Kiwi
Apple
Blackberries

Combine all the ingredients together (bananas just before serving) and add dressing to taste.  Toss salad gently to keep blackberries from breaking up.

Cranberry Sauce

Ingredients

• 12 ounces cranberries
• 1 cup white sugar
• 1 cup orange juice (2 oranges, orange juice concentrate)

Directions 

Blend 2 oranges, 2 tbsp of orange juice concentrate, and 1 1/2 cups of water.  In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.  (use the rest of the orange juice to make the kamut fruit salad.) 

Pumpkin Cheesecake

1 pkg. (8 oz.) Cream Cheese, softened (I use fat free)

1 cup  canned pumpkin

1/2 cup sugar

1/2 tsp.  pumpkin pie spice (mix 1tbsp cinnamon, 1tsp ginger, 1 tsp nutmeg, 1tsp allspice)

1 tub (8 oz.) Whipped Topping (I use fat free)

1 Graham Cracker Pie Crust (6 oz.)

Beat cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use. 
Spoon cream cheese mixture into crust.
Refrigerate 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.

Taken from the Philadelphia website