¼ cup butter

¼ cup flour

¾ cup milk

½ teaspoon baking powder

½ teaspoon salt

1 ¼ cup cottage cheese small curd

½ teaspoon Dijon mustard

5 eggs

6 oz cream cheese

6 oz Jarlsburg, grated

¼ cup grated parmesan

Preheat oven to 350 degrees.

 Melt butter, add flour till mixture bubbles.  Slowly add milk and stir until thick.  Set aside to cool.

Combine baking powder, mustard, salt, and cottage cheese. 

Beat eggs well and add softened cream cheese.  Stir in cottage cheese mixture. Slowly add the cooled cream sauce and mix well.  Add the Jarlsburg and Parmesan cheeses.  Pour into a greased deep dish pie plate.  Bake 45 minutes or until puffed and brown.

 Serves 8

Whole Quiche = 60 weight watcher points

8 oz. cream cheese
1/4 c. powdered sugar
1 egg
1/2 tsp. vanilla
2 packages (8 oz. each) refrigerated crescent roll
Fruit pie filling of choice

Mix together cream cheese, sugar, egg, and vanilla.

Unroll one package of crescent dough, do not separate. Arrange longest side of dough across width of 12 x 15 rectangle baking stone. Repeat with remaining package of dough. Use dough/pizza roller to seal preforations. On longest sides of baking stone, cut dough into strips 3 inches deep and 1 inch wide and an inch or two apart. Spread 1/2 of cheese mixture down center of dough and fruit filling over cheese mixture. To braid, lift strips of dough across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid.

Bake at 350F for 25-30 minutes

Mix together 1/2 c. powdered sugar and 2-3 tsp. milk. Drizzle over cooled braids.

1 c. blueberries or raspberries
2 T. flour
1 c. flour
1/2 T. + 1/2 tsp. baking powder
1/2 tsp. salt
2 T. light margarine (I can’t believe it’s not butter light)
3/4 c. sugar
1 egg
1/2 tsp. vanilla
1/2 c. 1% or skim milk

Preheat oven to 375F. Grease or line 12 muffin tins. Sprinkle 2 T. flour on berries and stir. In small bowl, whisk four, baking powder, and salt. In a large bowl, cream margarine. Mix in sugar, egg, and vanilla. Alternate mixing in the milk and flour mixture. Fold in berries. Fill muffin tins 2/3 full. Bake for 25 minutes.

Weight Watchers – 2 points each (around 100 calories)

3 c. flour (may use 2 c. bread flour & 1 c. pastry flour or 3 c. all-purpose flour)
1 1/2 c. sugar
1 tsp. baking soda
1 tsp. ground cinnamon
3 eggs
1 1/4 c. cooking oil
1 (8 oz.) can crushed pineapple (juice pack)
1 c. ripe bananas, mashed
2 tsp. vanilla
1 c. walnuts, chopped

Grease 12 jumbo or thirty 2 1/2 inch muffin cups or line with paper cups. In very large bowl, combine flour, sugar, baking soda, cinnamon, and 1/2 teaspoon salt. Combine eggs, oil, undrained pineapple, banana and vanilla. Stir into flour until just combined. Fold in nuts. Spoon into prepared muffin cups until 3/4 full (this batter doesn’t rise as most muffins do – its heavy). Bake in 350 degree oven for 30 to 35 minutes for jumbo or about 20 minutes for 2 1/2 inch muffins. Makes 12 jumbo or 30 regular muffins.

1 package Chocolate Fudge cake mix
1 box (small size) instant chocolate pudding mix (dry, not mixed)
3/4 cup water
4 eggs, beaten
1/2 cup vegetable oil
1 1/2 cup mini chocolate chips, FROZEN, just place in the freezer overnight
1/4 teaspoon almond extract

These muffins are so good and they freeze well:

(use the mini chips, they blend into the batter better than regular chocolate chips)

Mix cake mix, pudding mix, water, eggs, oil and extract with a mixer until smooth. By hand, stir in the chocolate chips and blend well. Spray muffin tins with vegetable spray, fill the tins 3/4 full. Bake 350: for 20-25 minutes or until a pick inserted into the center of a muffin comes out clean-make sure to not over bake or they will be dry. I use a jumbo muffin tin and get 6 very large muffins plus about 6 regular ones. The jumbo muffins will need about 5 extra minutes of baking time.

The recipe calls for only 1 cup of chocolate chips but I add extra because we like more.

This recipe from CDKitchen for Chocolate Chip Muffins serves/makes 12

1 package (8 ounces) cream cheese, softened
½ cup (1 stick) butter, softened

1 cup sugar
2 eggs
1 lemon grated (about 3 tablespoons). Use fruit, juice and peel.
(Reserved some of the grated lemon peel for the glaze – see below)

2 cups flour
1 tablespoon baking powder

Beat together cream cheese and butter until mixture is fluffy, about 2 minutes. Beat in sugar until blended. Beat in eggs, one at a time, until blended. Beat in lemon. Combine and add flour and baking powder and beat until blended. Do not overbeat.

Spread batter evenly into a greased 10-inch tube pan and bake in a 350° oven for about 35 minutes, or until top is browned and a cake tester, inserted in center, comes out clean. Allow to cool in pan.

When cool, remove from pan, drizzle top with Creamy Lemon Glaze and allow a little to drip down the sides. Serves 10.

Creamy Lemon Glaze
1 tablespoon heavy cream/whipping cream
2 teaspoons grated lemon peel
½ cup sifted powdered sugar

Stir together all the ingredients until blended.

{from Easiest & Best Coffee Cakes and Quick Breads by Renny Darling.}

Comments/recommendations about the recipe:
Author had a description for “grated lemon” means to use the grated fruit, which includes the peel, juice and fruit. The lemon can be grated on the 3rd largest side of a 4-sided hand grater, by using short, quick strokes. If the lemon is very thick-skinned, peel off the zest (the yellow part) and remove the pith (the white part). Finely chop (not puree) the zest with the fruit in a food processor. Author states a lime can be used instead of a lemon.

Recommend using a springform pan for ease of removing the cake, but it isn’t necessary. If not use a tube pan, the cooking times can very. Also, note because the cake contains cream cheese, the tester may not come out completely clean – just make sure the tester doesn’t come out with uncooked dough. The cake should have a firm visual texture on top, and start to become golden brown at the edges (most will still be yellow).

For the glaze, if the glaze isn’t thin enough to drizzle, add a little more of the cream at a time until you get the consistency you want. If you need to thicken it (i.e. added too much cream), add in a little more powdered sugar.

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 egg
1 cup (8 ounces) plain yogurt
1/2 cup vegetable oil
3 tablespoons molasses
1 1/2 cups finely chopped peeled pears (about 2 medium)
1/2 cup raisins
1/3 cup chopped walnuts

In a large bowl, combine the first eight ingredients. In anouther bowl, beat the egg, yogurt, oil and molassess until smooth. Stir into dry ingredients just until moistened. Fold in pears, raisins, and walnuts. Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 400 degrees F for 10-12 minutes or until muffins test done. Cool for 5 minutes before removing from the pans to wire racks.

If using regular-size muffin cups, bake for 18-22 minutes.

1 3/4 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/3 cup cold butter or margarine
1 egg
1 cup milk
16 cream-filled chocolate sandwich cookies, coarsely chopped

Topping:
3 tablespoons all-purpose flour
3 tablespoons sugar
5 cream-filled chocolate sandwich cookies, finely crushed
2 tablespoons cold butter or margarine
1 cup vanilla chips
1 tablespoon shortening

In a large bowl, combine flour, sugar and baking powder. Cut in butter until the mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients juut until moistened. Fold in chopped cookies. Fill greased muffin cups two-thirds full. For topping, combined flour, sugar, and crushed cookies. Cut in butter until crumbly; sprinkle about 1 tablespoon over each muffin. Bake at 400 degrees for 16-18 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack.

In a heavy saucepan over low heat, melt vanilla chips and shortening until smooth. Drizzle over cooled muffins.

Yield: 1 dozen.

2 cups all-purpose flour
1/2 cup sugar
3 tablespoons baking cocoa
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 egg
1/3 cup vegetable oil
1 1/4 cup flaked coconut, divided
1/4 cup sweeted condensed milk
1/4 teaspoon almond extract

In a bowl, combine flour, sugar, cocoa, baking powder, and salt. Combine milk, egg and oil; mix well. Stir into dry ingredients just until moistened. Spoon 2 tablespoons into 12 greased or paper lined muffin cups.

Combine 1 cup coconut, condensed milk and extract; place 2 teaspoonfuls in the center of each cup (do not spread). Top with remaining batter; sprinkle with remaining coconut. Bake at 400 degrees F for 20-22 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack.

Yield: 1 dozen.