I store all my recipes in a database, so when I want to make something, I write them on the back of a used envelope to use in the kitchen. Here's what's on the latest batch of envelopes.

Lemon Cheesecake Pie

1 14 oz can sweetened condensed milk (or make your own like I did, see below)
8 oz cream cheese or neufchatel cheese, room temperature
1 1/2 tsp vanilla
1/4 cup lemon juice
3/4 tsp grated lemon rind
Graham cracker crust

Combine all the filling ingredients and pour into the crust. Chill.

Serve with pie filling, but keep in mind this is very sweet, so it's better if the pie filling is less sweet than you can buy.

I made:

Blueberry Topping

Fresh blueberries
Lemon juice
Sugar
Cornstarch dissolved in a little water
Grated lemon rind

Put most of the blueberries in a saucepan with the lemon juice and sugar. Mash them, and thicken with the cornstarch, heating until it thickens. Add the rest of the blueberries so there are some whole ones. Chill it until ready to serve with the pie. Before serving, taste the blueberry topping and if it tastes like it should be sweeter, keep in mind the pie filling is really sweet.

This homemade sweetened condensed milk is every bit as the store-bought. I think you could use sugar substitute such as Splenda or Truvia, but haven't tried it; not sure if the texture will be as good.

Sweetened Condensed Milk from Scratch

1 cup dry milk
2/3 cup sugar
3 tbsp butter
1/2 - 1/3 cup boiling water

Put the dry milk and sugar in a blender or food processor (or use an electric mixer) and pulse to combine. Melt the butter in a measuring cup and add some of the boiling water to it. With blender/processor running, pour the butter and water into it in a stream. Add a little more water if it is too thick.

Mr. Kitchentales requested cookies made with dried cranberries and nuts:

Oatmeal Cookies with Fruit

2 cups brown sugar
3/4 cup butter or shortening (or a combination)
2 eggs
1/2 tsp salt
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda dissolved in 3 tbsp boiling water
2 1/2 cups flour (part whole wheat)
2 cups oatmeal
1/2 cup raisins or dried cranberries soaked in 1 tsp vanilla
1/3 cup chopped nuts

Cream the brown sugar with the butter or shortening until very fluffy. Add the eggs one at a time, mixing well after each addition. In a separate bowl, combine the dry ingredients. Stir into the creamed mixture with the hot water that has the baking soda dissolved in it. Add the oatmeal, fruit, and nuts last.

Drop out onto greased cookie sheets (or lined with parchment). I use an ice cream scoop. Bake 10 - 12 minutes at 350 degrees until starting to brown on the edges (for crisp) or less browned (for chewier).

Yes, I have done more than make desserts lately. We're eating zucchini from the garden, but that's just sauteed in a little olive oil and seasoned with dill (thanks Marta!). And lots of lettuce salads.