2 sticks (1/2 Pound) butter or margarine

1 cup brown sugar

cream together

add 1 egg yolk

1 tsp vanilla

2 cups flour

Directions

mix together with above

Spread in 2 quart Pyrex (9×13)

Bake at 350 for 15 minutes

Cover with package of chocolate chips. Bake 2-3 minutes.

Spread chocolate- sprinkle with chopped walnuts.

2 Cups  well-cooked wild rice,  chopped

1 Cup buttermilk or sour milk, divided

1 Cup unsweetened applesauce

1/4 Cup vegetable oil

3/4 Cup shortening

1 Cup  firmly packed brown sugar

6  Egg whites

2  Teaspoons vanilla

2 1/2  Cups flour

1 Teaspoon baking soda

1 Teaspoon salt

1 Teaspoon cinnamon

1 Cup chopped nuts

Powdered sugar

Directions 

Preheat oven to 350 degrees.  Grease bottom of 15 x 10 x 1 inch baking pan.  

In medium bowl, combine wild rice, 1/2 cup buttermilk, applesauce and oil;  set aside.

In large mixing bowl, combine shortening, brown sugar, egg whites and vanilla.  Beat at high speed 5 minutes or until smooth and creamy. 

Add remaining 1/2 cup buttermilk;  beat at low speed until well blended. 

Add flour, baking soda, salt, and cinnamon; beat at low speed until well blended.  Stir in wild rice mixture and nuts. 

Spread in prepared pan.  Bake until toothpick inserted in center comes out clean, which will be 25 minutes at least.  

Cool.  Sprinkle with powdered sugar.

Ingredients:1 1/2 cups crushed graham crackers (about 8 graham crackers)2 cups of chocolate chips1 1/2 cups of shredded coconut1 1/2 cups of chopped pecans1 14 oz. can of sweetened condensed milk1/2 cup of butter

Preheat the oven to 350 degrees.

Melt the butter in a saucepan.Pour melted butter into an 13×9Sprinkle graham cracker crumbs into pan, and mix well with melted butter to form a crust.Layer on top of graham-cracker crust chocolate chips, coconut and pecans.Evenly pour sweetened condensed milk over everything.Bake in oven for 25 to 30 minutes, top should be light brown.Let cool in pan for at least half an hour, cut into bars and serve.

The “Bars” category was created specifically for this awesome recipe by Julie M.Crust:

• 1 cup Quaker Oats (quick or old fashioned, uncooked)
• 3/4 cup all-purpose flour
• 1/3 cup firmly packed brown sugar
• 1/4 chopped toasted walnuts or pecans (I used walnuts)
• 1/4 teaspoon baking soda
• 6 tablespoons butter, melted

Filling:

• 2 (8-ounce each) packages cream cheese, softened (The recipe I used said to use reduced-fat, but I used regular cream cheese.)
• 3/4 cup firmly packed brown sugar
• 2 tablespoons all-purpose flour
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon peel

Topping:

• 1 bag frozen berries
• 1/3 cup sugar
• 2 tablespoons fresh lemon juice

Crust:

• Heat oven to 350º F. Lightly spray 13 x 9-inch metal baking pan with cooking spray.
• Combine oats, flour, 1/3 cup brown sugar, nuts and baking soda in medium bowl; mix well. Add butter; mix until crumbly. (If you have raw nuts, first toast them at 350º F for 8-10 minutes in a shallow pan.)
• Press into a firm, even layer on to bottom of pan.
• Bake 10 minutes.

Filling:

• Beat together cream cheese, 3/4 cup brown sugar and flour with electric mixer in large bowl until creamy. Add eggs, vanilla, and lemon peel; beat well.
• Pour over crust, spreading evenly.
• Bake 20-25 minutes or until set in center. Cool completely in pan on wire rack. Chill.
• To serve, cut cheesecake into squares and spoon topping over bars.

Topping:You can use fresh berries and berry syrup, but since I had a Trader Joe’s bag of frozen mixed berries, here’s what I did.

• Defrost the bag of berries. Empty two cups of berries into a bowl and set aside.
• Put the remainder of the berries in a saucepan with a little cold water—just enough to almost cover the berries.
• Bring them to a boil and stir so some of the fruit breaks down.
• Add sugar, stirring until it has dissolved. Remove from heat and cool.
• Add this mixture and lemon juice to uncooked berries; stir and chill.