were you able to find Sara Lee Cheesecake bites? I could not find there anywhere. Do they still make them? Any ideas what I can use instead? Thanks

Here are a couple recipes I've found. I have not tried to make them yet. I hope this helps. HALVAH 15 oz (about 400 gr) can tahini oil drained from tahini plus margarine to make 1 1/2 cups 4 c flour 1 c honey 1/2 c ground almonds or sesame seeds 3 oz (about 100 gr) melted chocolate (optional) Combine oil and margarine in a 2-qt saucepan and heat until margarine melts. Stir in flour and cook over a low flame, stirring often, until light caramel- colored, add tahini and combine. In a separate pot, heat honey to the Soft Ball Stage, 235 degrees Fahrenheit (about 112 Celsius) on a candy thermometer. (Soft Ball Stage is defined as 234-240 degrees Fahrenheit--syrup dropped in cold water forms a soft ball that flattens when taken out of water.) Combine honey with flour mixture and add ground nuts. Mix well. Pour into greased flat marble or Formica surface and press into 1" (about 2 1/2 cm) thick rectangle with wet knife. If desired, cover with a thin layer of melted chocolate. Cut into bars before halvah is completely cool. Yields 2 1/2 - 3 lbs (kilo +) o Halva (Sesame Seed Fudge) 2 cups brown sugar 2/3 cup sesame tahini 2/3 cup milk 1 teaspoon vanilla Cook sugar and milk in a saucepan over medium heat to just under soft-ball stage. Remove from heat and add tahini and vanilla but do not mix in immediately. Let it cool about 2 minutes. Beat with a spoon for a few seconds and pour quickly into a buttered pan.

KILLER CUPCAKES (makes 20-22) Cupcakes: 4 squares (4 oz) semisweet chocolate 1 tsp vanilla 2 sticks butter 4 eggs 1 1/2 cups sugar 1 cup flour Preheat oven to 350°. Line standard muffin tins w/paper cupcake liners. In the top part of a double boiler over simmering water, melt the chocolate w/the vanilla & butter. In a large bowl, beat the eggs until thick & add the sugar. Beat in the flour. Fold in the butter-chocolate mixture. Spoon into the prepared tins, filling the cups 2/3 full. Filling: 8 oz cream cheese, softened 1/4 cup sugar 1 egg, beaten Dash of salt 3/4 cup semisweet chocolate chips Mix the cream cheese, sugar, egg & salt until just blended. Stir in the chocolate chips. Drop a rounded teaspoon of filling onto the top of each cupcake. Bake 30 minutes.~~ San Francisco Encore MARLEN'S RASPBERRY LOVE MUFFINS 2 cups flour 2 teaspoons baking powder 1 heaping cup white chocolate chips 1 stick softened butter 3/4 cup sugar 1 teaspoon pure vanilla extract 1 Tablespoon finely grated orange zest 1/2 cup milk 2 cups fresh or unsweetened frozen raspberries Sift flour with baking powder and mix in the white chocolate chips; set aside. With an electric mixer, beat softened butter with sugar until light and fluffy, add vanilla and orange zest. Mix in dry ingredients in two additions, alternating with milk. Fold in raspberries. Do not overmix. Spoon into greased muffin tins and bake at 375 degrees F. for 25 to 30 minutes. Cool for 10 minutes before removing from tins.~~ These are REALLY popular: MARLEN'S CHUBBY HUBBY COOKIES 2 cups butter or margarine, softened 1 cup sugar 1 cup light brown sugar, firmly packed 2 large eggs 2 Tablespoon vanilla extract 4 cups all-purpose flour 1 teaspoon baking soda Pinch of salt 1 12 oz pkg semi-sweet chocolate chips 1 12 oz pkg peanut butter chips 1 cup salted peanuts 2 cups crushed pretzels* Preheat oven to 350* degrees. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a medium bowl, combine flour, baking soda and salt. Blend into creamed mixture. Stir in chocolate and peanut butter chips, peanuts and pretzels. Drop by heaping tablespoons about 2 inches apart onto ungreased cookie sheet. bake 10-13 minutes, or until edges are lightly browned and centers are still soft. Do not overbake. Cool one minute on cookie sheet. Cool completely on wire racks. Store tightly in covered container. Source: Bob Zotto, Bruker AXS Cookbook Note from Marlen: The pretzels should be about the size of the chocolate chips, not pulverized. You want to taste bits of pretzel as you munch. This is a crunchy cookie. I use a food processor and just pulse until the desired size is achieved.~~ TOFFEE BARS (3 dozen - freezes well) 2 cups flour 1 3/4 cup packed light brown sugar 3 sticks butter (don't use margarine for this) 1 cup pecans, chopped One 6 oz pkg semisweet chocolate chips Preheat oven to 350°. Mix the flour & 1 cup of the brown sugar; cut in 1 stick of the butter until the mixture resembles fine crumbs. Press into the bottom of a 13x9" ungreased baking pan. Sprinkle w/the pecans. Bring to a boil the remaining 2 sticks butter & 3/4 cu of brown sugar. Boil exactly 1 minute (after the mixture comes to a boil), stirring constantly. Pour over the pressed mixture & bake exactly 20 minutes. Let sit 1 minute; then sprinkle w/chocolate chips. When completely softened, spread the chocolate with a spatula. Chill thoroughly; return to oom temperature before cutting.~~Georgia on my Menu

Pickled Eggplant with Brown Vinegar, Onions & Peppers Salt 4 or 5 eggplants -- cut into cubes. 3 large onions 2 large green peppers -- or 1 green and 1 red 1/4 cup salt 2 1/2 cups brown vinegar (apple cider vinegar) 2 cups sugar 1 teaspoon mustard seed teaspoon tumeric 1/4 tablespoon cloves Put cubed eggplants into a colander and sprinkle generously with salt. Place a heavy plate that is large enough to cover the eggplant and weigh down so that the eggplant is compressed. Let stand for about 3 hours, drain well. Thinly slice onions and peppers. Combine vinegar, sugar and spices and bring to a boil. Add the above vegetables and heat thoroughly, but do not boil. Pack into hot, sterile jars. Cover with syrup and seal. Cucumbers can be used in place of eggplant. 12 to 15 cucumbers. Source: This recipe is just as it was given to me by a very good friend's Italian mother. I have made it and it is a tasty condiment for sandwiches.