Stir together flour, cereal, salt, baking powder and sugar. Cut in butter and cream cheese until coarse crumbs form. Reserve 2 cups of crumbs. Press remaining crumbs in 13x9x2 inch baking pan. Spread blueberry filling over. Sprinkle reserved crumbs over. Bake at 400 for 30-40 minutes or until browned. Cool, cut into 36 bars.

Apple Butter Snickerdoodles

• 1/2 cup cold butter
• 1/2 cup plus 3 Tbsp. sugar
• 1/2 cup brown sugar
• 1 egg
• 1 1/4 cups flour
• 1/2 tsp. baking soda
• 3 cups "O's" cereal
• 1 tsp. ground cinnamon
• 1/3 cup Musselman's Apple Butter

Preheat oven to 350 . Lightly grease cookie sheet. Cream together butter, 1/2 cup sugar and brown sugar. Add egg; mix well. Stir in flour and baking soda. Add cereal; stir until well combined. Mix 3 Tbsp. sugar and cinnamon together; roll 1 Tbsp. dough into a tight ball in mixture. Place on cookie sheet, and press thumb into center of cookie to make shallow well. Spoon 1/2 tsp. of apple butter in to center of each cookie, and bake for 8-10 minutes or until lightly brown.

Yields 3 dozen.

Note: Dough is easier to roll if cold. If dough gets sticky, refrigerate 30 minutes.

Easy Chocolate Cherry Cheesecups

• 24 vanilla wafer cookies
• 16 oz. cream cheese, softened
• 8 oz. sour cream
• 1 1/4 cups sugar
• 1/2 cup cocoa
• 3 eggs
• 1 tsp. almond extract
• 1 tsp. vanilla extract
• Whipped topping
• 1 can (21 oz.) Lucky Leaf Cherry Pie Filling

Preheat oven to 325 . Line muffin pan with paper bake cups. Place vanilla wafer, flat side down, in bottom of each cup.

Beat cream cheese, sour cream and sugar in large bowl until smooth; add cocoa, eggs, almond and vanilla extracts just until blended. Spoon into muffin cups, filling about 3/4 full.

Bake 20 to 25 minutes or just until tops are puffed. Cool. Cover; refrigerate. Just before serving, spoon whipped topping on top of each cup; top with spoonful of cherry pie filling.