Strawberry-Rhubarb Cream Cheese Bars by CK
For the Crust/Topping:
2 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup chopped, toasted pecans
1 cup Butter, chilled

For the Filling:
4 cups chopped rhubarb
1- 3 oz. pkg. strawberry jello*
2- 8 oz. brick cream cheese (at room temperature)
2 cups sugar (divided)
2 eggs
1 tsp. vanilla
*Note: If you wanted to substitute fresh strawberries for the jello, take out the jello, decrease the rhubarb to 3 cups, add 1-2 cups of chopped fresh strawberries, and add 3 Tbsp. of corn starch in place of the jello. Coat the rhubarb-strawberry mixture with the corn starch and the sugar before layering it on.

Preheat the oven to 350-degrees. In a mixer bowl, combine flour, brown sugar and pecans on low. Add cut butter and mix on low until the mixture becomes coarse crumbs(pea to marble-sized). Pour half of the mixture into the bottom of a parchment-lined 9×13″ pan. Press it down to create the crust.
Bake in the oven for 10-15 minutes or until it just starts to be a tiny bit golden on the edges.
Make the Filling: In a medium-sized bowl, coat the rhubarb with the jello and 1/2 cup of the sugar. In the mixer bowl, combine room temperature cream cheese and sugar until light and fluffy.
Add the eggs and vanilla. Mix at medium speed until well-blended.
Pour the cream cheese mixture over the partially-baked crust, and spread it evenly. Sprinkle the coated rhubarb/strawberry mixture over the cream cheese.
Top with the remaining crust mixture. Bake at 350-degrees for 40-45 minutes. Until the edges are brown and bubbling, and the center is still kind of wobbly when you shake it, but not too wobbly.
Cool on a cooling rack for about an hour, then refrigerate for at least 3 hours.

POOLSIDE PASTA SALAD by GKT
1 pkg. (16 oz.) tri-color fusilli or rotini pasta
¾ c. mayonnaise
¾ c. Greek yogurt
1 (1 oz.) pkg. powdered ranch dressing mix
1 medium cucumber, quartered and thinly sliced
2 c. broccoli florets (1 small head), roughly chopped
2 c. asparagus, woody ends removed, chopped
2 bell peppers, chopped
1 c. cherry tomatoes, halved
¼ c. red onion, thinly sliced
½ c. cheddar cheese, grated
½ tsp. garlic powder
Bring a large pot of salted water to a boil and cook pasta according to package instructions.
Two minutes before pasta is fully cooked, add broccoli and asparagus to the pot. Strain pasta
and vegetables and set aside. Add mayonnaise, Greek yogurt, ranch mix, and garlic powder to a
large service bowl and whisk to combine. Add pasta. Add all vegetables (broccoli, asparagus,
tomatoes, onion, pepper and cucumber), and cheese. Toss to combine. Cover and chill until
ready to serve.