Pie Crust

2 1/4 cup flour

1 tsp salt

1 Tblsp sugar

3/4 cup shortening

1 egg yolk

1 Tblsp lemon juice

1/4 cup milk

Bake 450 degrees 10-15 min

Play-Doh Cookies

3/4 cup butter, softened
3 ounces cream cheese
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
assorted colors of paste food coloring
24 lollipop sticks

In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.

In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.

Preheat oven to 350 degrees F (175 degrees C). Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookies.

Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container.

Patriotic Poke Cake

Ingredients:

2 baked round white cake layers (9 inch), cooled

2 cups boiling water, divided

1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin, or any other red flavor

1 pkg. (4-serving size) JELL-O Berry Blue Flavor Gelatin

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Directions:

Place cake layers, top-sides up, in two clean 9-inch round cake pans. Pierce cakes with large fork at 1/2-inch intervals.

Stir 1cup of the boiling water into each flavor dry gelatin mix in separate small bowls 2 min. until completely dissolved. Carefully pour red gelatin over 1 cake layer and blue gelatin over remaining cake layer. Refrigerate 3 hours.

Dip one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate 1 hour or until ready to serve. Cut into 16 slices to serve. Store leftover cake in refrigerator.

Frosting Variation:

Pour gelatin over cake layers and refrigerate as directed. Unmold 1 of the layers onto serving plate; set aside. Beat 2 pkg. (8 oz. each) softened PHILADELPHIA Cream Cheese and 2 cups powdered sugar in large bowl with electric mixer on medium speed or wire whisk until well blended. Gently stir in whipped topping until well blended. Spread onto cake layer on plate as directed; top with second cake layer. Continue as directed.

No-Bake Cheesecake

Ingredients:
1 (6-oz.) ready crust graham cracker pie crust
1 (8-oz.) package cream cheese, softened
1 (14-oz.) can eagle® brand sweetened condensed milk (not evaporated milk)
1/3 cup lemon juice from concentrate
1 teaspoon vanilla extract
1 (21-oz.) can cherry pie filling, chilled or any other fruit in season

Directions:
With mixer, beat cheese until fluffy. Gradually beat in Eagle Brand‚ until smooth. Stir in lemon juice, and vanilla. Pour into crust. Chill at least 3 hours. Top with fruit.

Rhubarb Crunch

Ingredients:
4 cups diced rhubarb
1 Tbsp flour
1/2 cup sugar
1 tsp cinnamon
1/2 tsp salt
1 Tbsp water if fruit is fresh

Crumb Mixture:
1 cup oatmeal
1/2 cup flour
1 cup brown sugar - packed
1/2 cup butter

Directions:
Place 1/2 crumb mixture in bottom of 9x9 pan. Place fruit mixture on top. Put remainder of crumb mixture on and bake at 350 until it is bubbly all over (approx. 45 min.)