English Emma Blooms

What You Need • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened • 1/2 cup sugar • 1/2 tsp. vanilla • 2 eggs • 1 ready-to-use graham cracker crumb crust (6 oz.) Make It • Heat oven to 325°F. • Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended. • Pour into crust. • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

    From the Kitchen of: Danielle Behlmer INGREDIENTS 1 pound carrots, peeled and cut into 1-inch pieces 1/2 cup (1 stick) butter, melted 3 eggs 1 cup sugar 3 tablespoons AP flour 1 teaspoon baking powder 1 teaspoon vanilla Directions:  Preheat oven to 350.  Grease an 8-inch square baking dish. Place carrots in a medium-   size sauce pan and cover with salted water.  Bring to a boil.  Reduce heat and simmer,  uncovered, for 20 minutes or until carrots are tender.  Drain. Place butter, eggs, sugar, flour, baking powder, and vanilla into a food processor or  blender.  Add carrots a little at a time and puree the mixture until smooth.  Pour into   prepared baking dish.  Bake at 350 for 45 minutes or until firm.  Let stand for 5  minutes before serving. It seems like they liked it!