Chewy Red, White and Blue Cookies

1 cup packed light brown sugar
1 cup granulated sugar
1/2 cup butter, softened
3 large eggs
1 1/2 cups creamy peanut butter
1 teaspoon vanilla extract
1 teaspoon light corn syrup
4 1/2 cups raw regular oats
1 cup semisweet chocolate chips
1 cup (6 ounces) red, white, and blue
    candy-coated chocolate chips
2 teaspoons baking soda

Note: This recipe contains no flour.

Heat oven to 350 degrees F.

Beat sugars and butter at low speed until creamy. Add eggs and next 3 ingredients, beating until combined. Stir in oats and remaining ingredients. Drop by tablespoonsful onto ungreased baking sheets. Bake in batches for 15 minutes. Remove to wire racks to cool.

Makes about 5 dozen.

Fourth of July Lemon Flag Bars

Shortbread Crust:
1/2 cup (1 stick) butter , softened
1/2 cup firmly packed light-brown sugar
1 1/2 cups all purpose flour
1 teaspoon grated lemon rind

Lemon Filling:
1 1/2 cups granulated sugar
1/2 cup lemon juice
1/2 cup water
2 tablespoons cornstarch
2 eggs
2 teaspoons grated lemon zest

Toppings:
1/4 cup confectioners sugar
1/4 cup blueberries
1 tube red gel frosting

Heat the oven to 350 degrees F. Grease a 9-inch square baking pan.

Prepare the shortbread crust: In a large bowl, with an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Reduce the mixer speed low, and beat in the flour and lemon rind until well combined; pat the mixture evenly into the prepared pan. Bake the crust 15 minutes, or until golden. Cool the crust in the pan on a wire rack.

Meanwhile, prepare the Lemon Filling: In a 2-quart saucepan, mix 1 cup granulated sugar, the lemon juice, water, and cornstarch until well combined. Heat the mixture to boiling over medium-high heat, stirring constantly; cook 1 to 2 minutes longer or until the mixture thickens. Remove from the heat.

In a medium-size bowl, with a wire whisk, beat the remaining 1/2 cup granulated sugar, eggs and the lemon rind until thick and lemon colored. Slowly beat the lemon mixture into the egg mixture until well combined. Pour the filling into the prepared crust.

Bake the cookies 15 to 20 minutes, or until the filling is firm. Cool the cookies completely in the pan on a wire rack.

Cut the cookies into 6 rectangular bars. Place the bars on a serving plate. Sprinkle confectioners sugar over the cookies. Create stripes across the bars with the red gel frosting. Place 6 blueberries in the top corner of each bar.

Star-Spangled S'Mores

Marshmallow Peeps Stars
Graham crackers
Milk chocolate candy bars

Snap graham crackers evenly in half. Break chocolate bars into pieces matching the size of the graham cracker halves.

Microwave Marshmallow Peeps Stars on HIGH for 15 to 20 seconds. Sandwich a chocolate bar piece along with a warm star between two graham crackers and eat right away.