Company Cheesecake

1-1/4 cup graham cracker crumbs
2 Tb sugar
3 Tb butter melted
19 0z cream cheese softened (2-8oz and 1-3oz)
1 cup sugar
2 tsp grated lemon peel
1/4 tsp vanilla
3 eggs
topping

Heat oven to 350 deg. Stir together graham cracker crumbs and 2 Tb sugar. Mix in butter thoroughly. Press mixture evenly in bottom of 9 inch springform pan. Bake 10 minutes. Cool.

Reduce oven temperature to 300 deg. Beat cream cheese in large mixing bowl. Gradually add 1 cup sugar, beating until fluffy. Add lemon peal and vanilla. Beat in eggs, one at a time. Pour over crumb mixture.

Bake 1 hour or until center is firm. Cool to room temperature. Chill at least 3 hours. Loosen edge of cheesecake with knife before removing side of pan.

Cinnamon Roll Cake

CAKE:
3 cups Flour
1/4 teaspoon Salt
1 cup Sugar
4 teaspoons Baking Powder
1 1/2 cups Milk
2 Eggs
2 teaspoons Vanilla
1/2 cup ( 1 stick) Butter, melted

TOPPING:
1 cup ( 2 sticks) Butter, softened
1 cup Brown Sugar
2 Tablespoons Flour
1 Tablespoon Cinnamon
GLAZE:
2 cups Powdered Sugar
5 Tablespoons Milk
1 teaspoon Vanilla

Directions: Preheat oven to 350 degrees. Spray a 9x13 glass baking pan with cooking spray. Set aside.
In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9x13 baking pan.
For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean.
FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

Broccoli Cheese Soup

1/4 cup butter
1/2 chopped onion
1 clove garlic
1/4 cup flour
1 cup half-and-half
1 cup milk
2 cups chicken stock
1/2 lb fresh broccoli, chopped
1 cup carrot, shredded and chopped
8 ounces grated sharp cheddar cheese**
4 ounces grated Colby jack cheese**
Salt and pepper to taste

Sauté the onion and garlic in the butter over medium heat. Add in the flour, stirring constantly. Add in the half and half, milk, and chicken stock. Bring to almost a boil.
Add the broccoli and carrots. Simmer on low heat for about 20 minutes.
Season the soup with the saltand pepper. Stir in the cheeses (and you can play around with the amounts; use however much or little you like) and let simmer for 10 minutes longer before serving.

**I just used a colby and monterey jack cheese blend and it was amazing!

Ham and Cheese Sliders

24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise or miracle whip

Sauce:
1 T poppyseeds (optional)
1 1/2 T yellow mustard
1 stick butter, melted
1 T minced onion
1/2 tsp. Worcestershire sauce

Spread mayonnaise onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.

Zucchini Bread

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely coo

Slow Cooked Barbecued Country Style Ribs

3 - 4 lbs boneless pork ribs
1/2 t salt
1/4 t pepper
1/4 cup brown sugar
2 cloves garlic minced
1 large onion sliced
1/2 cup apple juice
1 bottle (15-18 oz) barbecue sauce

Lightly grease crock pot. Wash boneless ribs, trimming off any excess fat. Pat dry.
Put onion in bottom of crock pot. Sprinkle ribs with salt, pepper, brown sugar and garlic to coat. Add to crock pot. Add apple juice.
Cook on low for 8 to 9 hours. Drain.
Pour barbecue sauce over meat. Cook for one more hour on low. Serve

This also makes great barbecued pork sandwiches. Just break apart the pork with forks so that it has the consistency of pulled pork. Then add the barbecue sauce and cook for the additional hour, as stated above. Serve on buns or hard rolls.

Strawberry Pie

4 cups strawberries
3/4 cup sugar
3/4 cup water
3 T corn starch
1/2 t salt
whipped cream
prepared pie crust - regular or graham cracker

Crush 1 cup strawberries. Add 3/4 cup water and bring to a boil. Simmer 3 minutes. Strain juice. Add water as needed to make a full cup.
Combine sugar, corn starch and salt. Slowly add juice, stirring until smooth. Bring to boil. Keep stirring until clear and thick. Cool slightly.
Put whole berries into crust. Pour mixture over berries. Chill.
Serve with whipped cream.

Creamy Lemon Pie

6 whole graham crackers (reduced fat if desired)
2 T butter
11 oz sweetened condensed milk (or fat-free if desired)
2 large eggs
1/2 cup fresh lemon juice
1 T lemon zest

Preheat oven to 350 deg.
Grind graham crackers in a food processor until fine crumbs form. Place crumbs in a small bowl.
Melt butter on stovetop or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling.
In a medium bowl, combine condensed milk and eggs, mix until smooth. Add lemon juice and zest; stir until incorporated and pour into pie crust.
Bake pie for 15 minutes. Cool completely, and for best flavor, serve chilled.

4 weight watchers points per serving if reduced fat ingredients are used.

Tortellini Sausage Soup

1 lb italian sausage 4 cloves pressed garlic 1 onion diced 1/2 cup water 2 cans chicken broth 1/2 cup apple cider 1 16oz can diced tomatoes 1 8oz can tomato sauce 1 cup sliced carrots 1 tsp dried basil 1 tsp dried oregano 2 medium zucchini, grated 1 8-10oz package cheese tortellini 2 Tbs dried parsley In a soup pot, cook sausage over medium heat, stirring frequently. If the sausage is pretty fatty, drain off the fat about half way through cooking. Meanwhile, chop onions and garlic. Add to sausage. Continue cooking until onions are translucent and your sausage is cooked. Add water, chicken broth, apple cider, tomatoes, tomato sauce, carrots, basil and oregano. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes. Add the tortellini and cook until tender. Servie with bread and freshly grated parmesan.