RECIPES

Candy Bar Cheesecake Squares recipe
Makes: 24 servings, 1 square each 2 cups OREO Chocolate Cookie Crumbs 1/4 cup (1/2 stick) butter or margarine, melted 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened 1 cup sugar 1 teaspoon vanilla extract 4 eggs 4 (2.07 ounce) bars chocolate-coated caramel-peanut nougat bars, chopped, divided PREHEAT oven to 350 degrees F. Mix crumbs and butter; press firmly onto bottom of 13x9-inch baking pan. BEAT cream cheese, sugar and vanilla extract in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Gently stir in 1 cup of the chopped candy bars. Pour over crust. Sprinkle with remaining chopped candy bars. BAKE 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Cut into 24 squares to serve. Store leftover dessert in refrigerator. Size-Wise Enjoy a serving of this rich and indulgent treat on special occasions. Chocolate-Covered Cheesecake Bars Prepare and bake as directed. Cut into 32 bars. Place bars on wire rack. Melt 1 (12 ounce) package BAKER'S Semi-Sweet Chocolate Chunks and 2 tablespoons shortening in saucepan on very low heat, stirring constantly. Pour chocolate mixture over bars to completely cover. Let stand until chocolate is firm. Store in refrigerator. Makes 32 servings, 1 bar each.

Blueberry Cream Muffins recipe
4 eggs 2 cups granulated sugar 1 cup vegetable oil 1 teaspoon vanilla extract4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons baking powder 2 cups (16 ounces) sour cream 2 cups fresh blueberries
In a mixing bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with sour cream to the egg mixture. Gently fold in blueberries. Spoon into greased muffin tins (or paper liners). Bake at 400 degrees F for 20 minutes.
Yield: about 24 muffins