American Flag Cookies

1 cup butter, softened
1/2 cup cream cheese, softened
2 cups sugar
4 eggs
1-1/2 teaspoons vanilla extract
1 teaspoon lemon extract
5 cups all-purpose flour
2 teaspoons baking powder

1 teaspoon salt
Decorating icing and/or colored sugars

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in eggs and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.

On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with floured 2- to 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugars as desired.

Bake at 350° for 9-11 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely. Decorate with icing and additional sugars if desired. Makes 120 Cookies - Prep: 1-1/4 hours + chilling Bake: 10 min./batch + cooling

10 No-Cook Dinners To Beat The Summer Heat

10 No-Cook Dinners To Beat The Summer Heat

Cranberry Spritzer - Cool Summer Drink

Cranberry Juice
Sprite , 7-up, Mellow Yellow, Mountain Dew, or Ginger ale
Ice
Blender

Fill the blender about 1/4 of the way with ice cubes.
Place a mixture of 3 parts cranberry juice and 1 part soft drink.
Blend until a Fruit smoothie consistency.

For an adult version add 1/2 to 3/4 shot of Rum

Serve Immediately in a glass.

Grilled Summer Veggies

3/4 cup Italian salad dressing
2 tablespoons balsamic vinegar
1 tablespoon dried parsley flakes
1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon Cajun seasoning  (optional)
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 small onion, julienned
1/2 medium green pepper, julienned
1 large carrot, cut into 1/4-inch slices
1 celery rib, cut into 3/4-inch slices
4 whole fresh mushrooms, quartered

In a large resealable plastic bag, combine the salad dressing, vinegar, parsley, lemon-pepper and Cajun seasoning. Add the vegetables; seal bag and turn to coat. Let stand for 15 minutes; drain. Arrange vegetables on a grill rack. Grill, covered, over medium heat for 20-25 minutes or until tender, turning frequently. 4 servings.

Summertime Fruit Slush

3 ounces any red fruit flavored gelatin 1 cup boiling water
3 cups cold water
2 cups cranberry juice cocktail
12 ounces frozen lemonade concentrate, thawed
12 ounces frozen orange juice concentrate, thawed
lemon lime flavored carbonated beverage, chilled


Serving Size: 8 ounces

Servings: 20

Container: punch bowl or large pitcher, small bowl, non-metal freezer container

Prep Time: 10 minutes

In small bowl, dissolve gelatin in boiling water.
In freezer container, combine dissolved gelatin with remaining ingredients except carbonated beverage. Cover.

Freeze until slushy consistency, about 8 hours or overnight.
To serve, spoon 1/2 cup mixture into serving glass, then fill with carbonated beverage.

Note: If slush is frozen, let stand at room temperature for at least an hour. Diet or sugar free ingredients are fine in this recipe.
For adult flavor: add vodka or gin if desired.