This one is wonderful for a breakfast. I really like that it is not overly sweet like many breakfast dishes are. And it's from Weight Watchers! Cheese Blintz 3/4c plus 3T flour 1/4c sugar 2-1/2tsp double-acting baking powder 1/8tsp salt 3 large eggs 1/2c butter or margarine 1/4c skim milk (I use 2%) 2-1/2c part skim ricotta cheese 8oz cream cheese, softened 2 large eggs 1/4c sugar 3T fresh lemon juice 1tsp grated lemon zest 1tsp grated orange zest dash salt Preheat oven to 300F, spray 9x13 baking pan with non-stick cooking spray-set aside. To prepare batter, in large bowl with electric mixer on medium speed, mix flour, sugar, baking powder, salt, eggs, butter and milk until just blended. (Do not overmix) To prepare filling, in separate large bowl, with electric mixer on low speed, combine remaining ingredients until blended. Pour half of batter into prepared pan. Gently pour filling on top, being careful not to mix layers.. pour remaining batter over cheese mixture. Bake 1-1/2 hours or until golden brown and set. let stand 10 minutes before cutting, or cover and refrigerate until ready to serve. (Can be served chilled or at room temperature.) Makes 10 servings If you are not necessarily looking for savory dishes, these are also good. Raspberry-Cream Cheese Muffins 2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened 1/3 cup butter, softened 1 1/2 cups sugar 1 1/2 teaspoons vanilla extract 2 large egg whites 1 large egg 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup low-fat buttermilk 2 cups fresh or frozen raspberries 1/4 cup finely chopped walnuts Preheat oven to 350�. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts. Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350� 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack. Yield: 2 dozen (serving size: 1 muffin) CALORIES 142 (32% from fat); FAT 4.7g (sat 2.4g,mono 1.3g,poly 0.7g); PROTEIN 2.7g; CHOLESTEROL 19mg; CALCIUM 31mg; SODIUM 138mg; FIBER 1.1g; IRON 0.7mg; CARBOHYDRATE 22.6g Cooking Light, JUNE 2003 Linda

I like this one for a regular cheesecake: BEST CHEESECAKE Creust: 1 cup flour 1/4 cup sugar 1 tsp grated lemon zest 1 stick butter 1 egg yolk, slightly beaten 1/4 tsp vanilla Preheat oven to 400°. Combine the flour, sugar & lemon zest. Cut in butter with a pastry blender until teh mixture is crumbly. Add the yolk & vanilla; blend well. Pat 1/3 of the dough on the bottom of a 9" springform pan (sides removed.) Bake about 6 minutes or until golden; cool. Butter the sides of the pan; attach to the bottom. Pat the remaining dough evenly on the sides to a height of 2". Cheese Filling Five 8 oz pkg cream cheese, softened 1 3/4 cup sugar 3 TBL flour 3/4 tsp grated lemon zest 1/4 tsp salt 1/4 tsp vanilla 5 eggs (1 cup) 2 egg yolks 1/4 cup heavy cream Heat oven to 500°. Put the cream chese in a mixing bowl & beat until fluffy. In a separate bowl, combine the sugar, flour, lemon zest, salt & vanilla. Gradually blend into the cheese. Add the eggs & yolks, 1 at a time; beat well after each addition. Gently stir in the cream. Turn into the crust-lined pan. Bake at 500° for 5-8 minutes or until the top of the crust is golden. Reduce the heat to 200°; bake 1 hour longer. Remove from the oven; cool in the pan for 3 hours. Remove the sides of the pan. Chill 6 hours or overnight.~~(Serve in small slices, very rich.) For a gussied up verson I like this: PRALINE CHEESECAKE WITH PECAN SAUCE Crust: 1 1/4 cups graham cracker crumbs 1/4 cup sugar 1/4 cup pecans, chopped & toasted 4 TBL butter, melted Preheat oven to 350°. Combine the crumbs, sugar & pecans in a bowl. Add the melted butter & mix well. Press the crumb mixture over the bottom & 1 1/2" i[ tje sodes pf a 9" springform. Bake 10 minutes. Filling: Three 8 oz pkg cream cheese, softened 1 cup packed brown sugar 2/3 cup evaporated milk 2 TBL flour 1 1/2 tsp vanilla 3 eggs 1 cup pecan halves, toasted Beat together the cheese, brown sugar, evaporated milk, flour & vanilla. Add the eggs & beat just until blended. Pour into the hot baked crust. Bake 50-55 minutes. Cool in the pan 30 minutes, loosen the sides of the springform & remove the rim. Cool completely. Arrange the pecan halves on top of the cheesecake. Pecan Sauce 1 cup dark brown sugar, packed 2 TBL cornstarch 2 TBL butter 1/2 cup broken pecan pieces In a saucepan, mix the brown sugar & cornstarch. Add 1 1/2 cups of water. Bring to a boil & stir over medium heat until thickened & bubbly, about 5 minutes. Stir in the butter & add the pecans. Serve the sauce over the cheesecake or pass in a sauceboat.~~

Well, I had good intentions, and got started, but ran out of time to meet tonight's deadline. DH and I went out today on a chicken coop tour of East Dallas. (which was lots of fun, but a whole nother topic) Then I had to clean the kitchen in order to cook in it. But, my little grandson (a month away from 3 yrs. old) and I did get started on Nate's carrot cake cookies, but since we didn't finish making the dough until an hour before his bed time, and the dough has to chill at least an hour, it'll be tomorrow before we bake them and do the cream cheese part. It doesn't matter. Both DGS and I had a great time mixing up the batter. He got to taste the flour, the sugar, the butter, and all the other ingredients as they went into the mix. No germaphobes need taste these cookies when they're done! Thanks Nate for the recipe, and the fun time with my grandson! Sally

Yum, that looks good. Someone here posted a recipe for peaches & cream pie that our family loved. I really need to keep better records of where my recipes come. You didn't have enough peaches probably, & didn't mention pudding mix, but... Peaches & cream pie 3/4 c flour 1/2 t salt 1 t baking powder 1 (3 ounce) pk non-instant vanilla pudding mix 3 T butter, softened 1 egg 1/2 c milk 3 c sliced peaches, drained/syrup reserved 8 oz cream cheese, softened 1/2 c sugar 1 T sugar 1 t cinnamon Set oven at 350. Grease sides and bottom of a 10" deep-dish pie pan. Mix flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture. Beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top. Bake 30 to 35 minutes. Chill. With fresh peaches, slice them, cover with some sugar & let set to form syrup. Good with strawberries too to