Rhubarb Pie

Submitted by Michelle Brownell

1 unbaked pie crust
Rhubarb (pears, peaches or apples may be used instead of rhubarb)
1 cup milk
1 cup sugar
3 eggs
Pinch cinnamon

Arrange diced rhubarb in an unbaked pie crust. Then beat up 1 cup milk and 1 cup sugar, plus 3 eggs and a pinch of cinnamon. Pour this custard over rhubarb and bake until custard is set.

Strawberry Limeade Bars

Submitted by Jean Bradley

Crust;
1 Strawberry cake mix
1/2 cup butter, softened
1 egg
2 tablespoons lime zest

Topping:
4 eggs beaten
1 cup sugar
1/4 cup flour
1/2 cup lime juice

Preheat oven to 350 degrees. Mix crust ingredients and press into 9x13 pan. Bake for 15 minutes.

Mix together ingredients for topping and pour over crust. Bake for an additional 25 minutes, until set.

Sprinkle with powdered sugar while warm. Cool. Serve at room temperature or chilled.

Fruit Pizza

Submitted by Janae Pickett

2 pkg. refrigerator sugar cookie dough

1 pint whipping cream

1 8oz. cream cheese

5 tsp. powdered sugar

4 c. cut fruit (such as grapes, berries, bananas, kiwi, mandarin oranges, pineapple)

Spray 11" x 15" cookie sheet with cooking spray. Press cookie dough evenly on cookie sheet. Bake at 350 until light golden brown, about 20 minutes. Cool.

Beat cream cheese until smooth. Whip cream until fluffy. Combine and add sugar mixing until creamy. Spread over cookie crust.

Top with fruit. Chill.

Pecan Shortbread Bars

1 cup softened unsalted butter
1/3 cup brown sugar
1/4 tsp. salt
1/2 cup chopped pecans
1/3 cup sugar
1/2 tsp. vanilla
2 cups flour

Beat butter and sugar at medium speed for about 1 minute. Add salt and vanilla and mix. At slow speed add flour in 3 additions, beating just until incorporated. Stir in pecans. Press evenly in 9 x 13" ungreased pan. Bake at 325 degrees F. for about 30 minutes or until golden. Let cool for 5 to 10 minutes and cut into desired squares. Let cool completely. Melt about 3/4 cup chocolate chips and drizzle over the top.

Cherry Dessert

Submitted by Sylvia
(Recipe by Suzie Castro in California)

1 cup crushed pretzels
1 cup white sugar
1 cup melted butter
1 or 2 cans or cherry pie filling - CHILLED
1 0z container Cool Whip
1 cup powdered sugar
1 oz pkg. cream cheese

In medium size bowl, combine 1 cup crushed pretzels and 1 cup sugar. Pour melted butter into mixture and stir to make a soft dough. Spray 1- 9x13 or 2- 8 inch pie plated with Pam. Pat dough into bottom of plate. Refrigerate till butter is chilled, maybe 1/2 hour. In mixing bowl add Cool Whip, softened cream cheese and mix until smooth. Gradually add 1 cup of powdered sugar and mix until creamy and smooth. Pour evenly on top of crust. Refrigerate for at least 1/2 hour. Open chilled can of Cherry pie filling and pour over the top. Enjoy!