1-1/4 cups firmly packed brown sugar
2/3 cup butter or margarine
1-1/3 cups Quaker Oats
1-1/3 cups flour
1/2 cup chocolate chips
1/2 cup chopped nuts
2 eggs
2 teaspoons vanilla
3/4 teaspoon salt
3/4 teaspoon soda

Heat oven to 350. Grease a 13 x 9 inch baking pan. In large bowl, beat together sugar and flour until well blended. Add remaining ingredients. Mix well. Spread into prepared pan. Bake about 25 minutes or until golden brown. cool. Cut into bars. Note: Butterscotch or peanut butter chips may be substituted for the chocolate chips.

10-inch graham cracker crumb crust
1 8-ounce package cream cheese, softened
1 14-ounce can Eagle Brand Sweetened Condensed Milk
1/3 cup ReaLemon
1 teaspoon vanilla extract
Canned cherry pie filling, chilled

In large mixer bowl, beat cheese until light and fluffy. Beat in Eagle Brand milk until smooth. Stir in ReaLemon and vanilla. Pour into crust. Chill three hours or until set. Top with desired amount of pie filling before serving. Refrigerate any leftovers.

1/3 cup butter
1/3 cup firmly packed brown sugar
1 cup flour (sifted)
1/2 cup finely chopped walnuts
1/4 cup sugar
8 ounce package cream cheese
1 egg
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla extract

Cream butter with brown sugar in mixing bowl. Add flour and walnuts. Mix to make a crumb mixture. Reserve 1 cup for topping. Press remainder into bottom of an 8 inch square pan. Bake at 350 for 12-15 minutes until lightly browned. Blend sugar with cream cheese in mixing bowl until smooth. Add egg, milk, lemon juice and vanilla. Beat well. Spread over baked crust. Sprinkle with reserved crumb mixture. Bake at 350 for 25 minutes. Cool. Cut into 2″ squares.

For bigger portion, double recipe and bake in a 9 x 13 pan.

2 8 oz. packages . Philadelphia Brand cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 Ready-Crust Graham Cracker Pie Crust (6 oz.), or make your own

Mix cream cheese, sugar and vanilla at medium speed with mixer until well blended. Add eggs,; mix well. Pour into crust. Bake at 350 F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with fresh fruit; drizzle with 2 tablespoon melted Kraft Strawberry Jelly, if desired. Makes 8 servings.

(Makes 24 – 36 bars)
1-1/2 cups unsifted flour
1/2 cup firmly packed brown sugar
1/2 cup cold margarine or butter
1 12 oz. package chocolate chips
1 14 oz. can Eagle Brand sweetened condensed milk
1 egg
1 teaspoon vanilla
1 cup chopped nuts

Heat oven to 350. In medium bowl, combine flour and sugar; cut in margarine until crumbly. Stir in 1/2 cup chips; press firmly on bottom of 13 x 9 inch baking pan; bake 15 minutes. Meanwhile, in same bowl, combine sweetened condensed milk, egg and vanilla; stir in remaining 1-1/2 cups chips and nuts. Spread evenly over prepared crust. Bake 20-25 minutes or until light golden brown. Cool completely. Cut into bars. Store covered at room temperature.

2 cups Bisquick
1 cup packed brown sugar
1/3 cup sour cream
1/4 cup margarine or butter, softened
1 egg
1/2 teaspoon vanilla
1-1/2 cups salted cashews, halved
Browned Butter Frosting (below)

Heat oven to 325. Grease a cookie sheet. Mix baking mix, brown sugar, sour cream, margarine, egg and vanilla. Stir in cashews. Drop by rounded teaspoonfuls onto cookie sheet. Bake 12-15 minutes or until indentation remains when touched. Cool 1 minute; remove from cookie sheet. Cool completely. Frost.

Brown Butter Frosting:
1/3 cup margarine or butter
3 cups powdered sugar
1-1/4 teaspoon vanilla
About 2 tablespoon milk

Heat margarine in saucepan over medium heat until delicate brown, cool. Stir in powdered sugar. Stir in vanilla and milk. Beat until smooth and spreading consistency.

3 cups grated carrots
4 eggs
1-1/2 cups salad oil
2 cups white sugar
2 cups self-rising flour
1 cup chopped walnuts
1 teaspoon vanilla
1/4 teaspoon walnut extract
1 teaspoon cinnamon

Mix all ingredients together until well blended into a smooth batter. Pour into a greased tube pan with a removable bottom. Bake in a preheated 350 oven for 1-1/2 hours. Remove from pan while cake is still hot. Glaze with buttermilk glaze.

Buttermilk glaze:
1/2 cup buttermilk
1 cup sugar
1 teaspoon soda
1 tablespoon corn syrup

Blend all ingredients well and pour uncooked glaze on top of hot cake in pan. Let stand for one hour before removing from pan. Frost with cream cheese frosting. Recipe from the World's Best Cheesecake, Inc.

1 cup margarine
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups flour
1 cup chopped nuts
Kraft strawberry or apricot preserves

Beat margarine and sugar until light and fluffy. Blend in egg yolk, extract and salt. Add flour; mix well. Beast egg white until frothy. Shape level measuring tablespoon of dough into balls. Dip balls into egg whites. Roll in nuts. Place on ungreased cookie sheet. Flatten slightly. Indent centers; fill with preserves. Bake at 375 for 10-12 minutes or until lightly browned. Makes about 3 dozen.

1 package frozen puff pastry sheets
1 container (8 oz.) mascarpone
3/4 cup confectioners? sugar
1/2 tsp vanilla
1 vanilla bean
1/2 cup turbinado sugar
Red currants, for garnish

Defrost pastry as per package instructions. Heat oven to 425. Unfold pastry on lightly floured surface. With a 2-1/2 inch round cutter, cut 24 rounds; with a 3/4 inch cutter, cut centers in the rounds, but do not remove. Place on baking sheet and place in freezer for 10 minutes. In medium bowl, beat together mascarpone, confectioners? sugar, vanilla and seeds scraped from vanilla bean. Remove pastry from freezer and sprinkle with turbinado sugar. Bake 9-10 minutes or until tops are caramelized and golden brown. Cool on wire rack. Gently remove top (but not bottom) layer of center pastry. With small spoon, fill pastry with cream. Garnish with currants.

1/2 cup white sugar
1/2 cup brown sugar
1 stick butter (not margarine)
1/2 cup evaporated milk
1 cup walnuts, broken

Mix sugars, butter and milk together in a heavy saucepan and cook over low heat about 45 minutes or until thickened. Add walnuts. Serve warm or cold. From The Arlington Journal.