Monday, August 29, 2011

Chocolate Zucchini Cake

2 eggs
1 3/4 cups sugar
1/2 cup buttermilk
1 cup oil
1 tsp vanilla
2 cups zucchini
2 cups flour
1 tsp baking soda
4 T cocoa
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves

Mix. Bake in 9x13 pan at 350 for 45 minutes.

Cream Cheese Frosting

1/2 cup margarine/butter
4 oz. Cream cheese

Mix and add:
2 cups powdered sugar
1 tsp vanilla

Saturday, August 20, 2011

Chocolate Chip Cheesecake

**This is a Weight Watcher Recipe and in my oven RIGHT now** :)

Update- This was DELICIOUS!!!

-10 oreos crushed (Quick fix mama used an oreo pie crust, cause she didn't wanna have to crush the oreos lol)
-8oz fat free cream cheese (in the box)
-8oz light cream cheese (in the tub)
-1 cup of sugar (see we are allowed to have the good stuff!)
-2 tbsp all purpose flour
-1 cup cottage cheese
-2 tsp almond extract
-6 large egg whites
-3/4 cup MINI choc. chips

-Preheat oven to 325 degrees
-lightly coat spring form pan with cooking spray and spread cookie crumbs lightly over bottom of pan
-Using an electric mixer mix together cream cheeses until well blended then add sugar and flower and mix again.
-in a food processor or blender puree cottage cheese until smooth. Add cottage cheese and almond extract to cream cheese mixture and mix again.
-Add egg whites and mix once more.
-Stir in 1/2 cup of choc. chips.
-Pour into spring form pan and sprinkle remaining chips on top.
-Bake until cheesecake puffs and center is almost set. About 60 minutes.
-Let cool completely and then run knife around edges to loosen and release pan sides. Cover and chill overnight. Cut into 12 slices.1 slice =6 points

Friday, August 19, 2011

Slow Cooker Cheesy Potato Soup Recipe

Found this on Pinterest and made it tonight. Super yummy!

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) Progresso® chicken broth
1 cup water
3 tablespoons Gold Medal® all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)
1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.

2. Cover; cook on Low heat setting 6 to 8 hours.

3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.