Easter Cake

I thought I would share the cake I decorated for Easter this year:

Obviously I love chocolate bunnies! 🙂

Shelby Cookie Bar Recipe

Preheat oven to 350F.

Crust

1 ½ c. all-purpose flour
1 c. sugar
½ c. butter, softened
1 tsp. vanilla
2 eggs, lightly beaten

Mix flour, sugar, butter, and vanilla until crumbly. Add eggs and stir until soft dough forms.
Press into a well-greased 13×9 pan.
Bake 15 min.
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Topping

2 eggs, lightly beaten
1 tsp. vanilla
¼ tsp. salt
½ tsp. baking powder
1 ½ c. mini marshmallows
1 ½ c. shredded coconut
1 c. milk chocolate chips

Whisk together first 4 ingredients. Add marshmallows, coconut, and chocolate chips.
Spread evenly on crust when it comes out of the oven.
Bake 10 to 15 min. or until top is lightly browned and set.

Top with 1 c. milk chocolate chips and dig right in! (Or, if you have a will of iron, let it cool and cut into small bars) 🙂

Leavenworth Layer Bars

Bottom Layer:
½ c. butter, melted
1 c. oats
¼ c. sugar
1 c. flour

Mix until crumbly spread in a greased 9×13-inch pan, pat down firmly.
Bake at 350 degrees for 10 minutes.
Turn oven up to 400 degrees.

Raisin mixture:
1 ¼ c. packed brown sugar
3 eggs
2 c. raisins
¾ c. water
1 ½ tsp. vanilla

Mix in saucepan. Heat on medium-high heat until thickened, stirring constantly.
Pour half of raisin mixture on bottom layer.

Crumb mixture:
2 c. oats
½ c. butter, softened
¼ c. sugar
¼ tsp. salt

Mix all until crumbly.
Spread half of crumb mixture on top of raisin mixture in pan
Spread other half of raisin mixture on top of the first layer of the crumb mixture then top with other half of crumb mixture.

In a small saucepan heat together:
1 c. unpacked brown sugar
¼ c. water
1 tsp. vanilla

Pour evenly over top layer.
Bake 15 – 20 minutes.
Cool and serve.

Mini peach cheesecakes (low sugar)

Note 1: Use 1 (15 oz) can of peach halves in light syrup for this recipe.
Note 2: Foil mini muffin liners work best for this recipe.

Crust

½ cup coarsely ground graham crackers
3 tablespoons butter
Mix and press into 23 lined mini muffin cups then place small (1-inch) pieces of cut peach on top of crust.

Filling

1 (8 oz) pkg cream cheese, softened
3 tablespoons light peach syrup
1 teaspoon vanilla
10 pkg artificial sweetener (I prefer Equal)
Pour over crust. Bake in a 350 degree oven for about 10 minutes. Allow to cool then place on a platter and refrigerate for an hour or two.

Topping

Puree the rest of the can of peaches (including syrup) with 7 pkgs of artificial sweetener, pour into a saucepan. Mix 1 tablespoon cornstarch with 3 tablespoons of cold water, cook over medium heat until thickened, stirring constantly.
Pour over cheesecakes and return them to the refrigerator for 2 hours.
Serve.