#BackyardBash Recipe: Lemon Bars

These lemon bars were absolutely divine! You can find the original recipe on the Egg Beaters website: Lemon Bars

Ingredients

  • 1-1/4 cups all purpose flour, divided
  • 1 cup granulated sugar, divided
  • 1/3 cup Fleischmann’s Original – stick
  • 1/2 cup Egg Beaters Original
  • 2 teaspoons grated lemon peel
  • 1/4 cup lemon juice
  • Confectioners’ sugar {optional}

Directions

  1. Preheat oven to 350*. Combine 1 cup of the flour and 1/4 cup of the granulated sugar in a medium bowl. Cut in Fleischmann’s with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly into bottom of a 9-inch square baking pan. Bake 15 minutes or until golden brown.
  2. Beat Egg Beaters, lemon peel, lemon juice, and the remaining 1/4 cup flour and the remaining 3/4 cup granulated sugar with a wire whisk until well blended. Pour over crust.
  3. Bake 15 minutes, or until center is set. Cool completely on wire rack. Sprinkle with confectioners’ sugar if desired. Cut into 16 bars to serve. Store in a tightly covered container in the refrigerator.

Amazing Chocolate Peanut Butter Cake

It’s no secret, I love chocolate. And, since yesterday was Valentine’s Day, I had an excuse to make some sweets for all my sweeties.

Thanks to Pinterest, I happened across this recipe. It sounded amazing, and I decided I would change things up a bit and make the recipe my own.

Here’s my version:

Chocolate Peanut Butter Cake

 Cake Ingredients: Chocolate Peanut Butter Cake
1 Box Chocolate Cake Mix. {I used Devil’s Food Cake}
2 Pints Mayfield Peanut Butter Fudge Ice Cream
2 Tablespoons Milk

Topping Ingredients:
1 16 ounce Can of Hershey’s Chocolate Syrup
1/4 cup Reese’s peanut butter

Directions:
Preheat oven to temperature recommended on the cake mix box. Mix together the cake mix, the ice cream, and the milk. Stir until moist. {My batter was quite thick and lumpy.} Spread into a greased and floured 9×13 pan {or any size pan you prefer}, and bake according to the directions on the cake mix box. {Remember – you don’t need the oil, egg, or anything else. Just the ingredients listed above.}

When the cake is finished baking, and a toothpick comes out clean, allow the cake to cool for 20 minutes. Pour the entire can of Hershey’s syrup over the top of the cake. Melt the peanut butter in the microwave, and drizzle it over the top of the cake. With a knife, swirl the peanut butter and chocolate topping together.

This was a HUGE hit with my kids and my husband last night, and it was so easy!

I think I’ve found my new dessert to take to church dinners. 🙂